Myra's cookery book

cook a few minutes. 7... Blood of the 1 ) 8... hare Warm stock y ij pint y Add. or water ) 1 g... ... ... Put in the fried slices of bacon. 10... Small white ~ 5 or 6 ... Add. onions II... Carrots 2 if liked 12... Salt and pepper 13... Garlic I clove ... 14... Thyme A few ► Add, tying the herbs in a bunch. sprigfs 15... Bay leaf I 16... Basil A little ... 17... ... ... ... ... Let all boil gently for J hour. 18... Claret 2 wine Add, and let it boil another i hour. glasses 19... Mushrooms ... 4 Cut into two, and add towards the end. 20... Butter rolled ... Add to thicken the gravy. in flour 21... . ... ... • . • Take the fat off, away from the fire. 22... ... Taste to see if it wants more salt. 23... ... Pour into a deep dish and serve. 11.— HARE, hashed. Order. Ingredients. Quantities. Method. I... Remains of Cut the best parts into slices. 2... cold roast hare Put the trimmings, head, and bones. into a stewpan to make the gravy. GAME. 179 FI ARE, hashed — {continued). Order. Ingredients. Quantities. Method. 3— Water or stock I pint ... Add. 4... 5-" Bunch of herbs Spice If liked !!! i Add. 6... 7... Pepper and salt ) Stew gently i hour, then strain 8... Butter rolled I oz. through a sieve into a stewpan. Add. 9... 10... in flour Catchup Port wine 1 table spoonful 2 wine VAdd. II... Forcemeat glasses ) Add. 12... balls or forcemeat left from the pre- ceding day Put in the slices of hare and set it 13... Toasted over the fire till very hot. Put round the dish. 14... sippets Currant jelly Serve separately. 12— RABBIT, roasted. Order. Ingredients. Quantities. j Method. I... Fine large Truss like a hare. rabbit 2... ... Fill the paunch with veal stuffing. 3- ... Roast before a bright clear fire 4 hour. 4... Butter 2 OZ. Baste the rabbit well. 5--- I" lour I table spoonful 6... Milk 4 spoons- Mix all together, and baste the rab- 7... Beaten eggs... fill 2 * bit thickly to form a light coating over it. 8... Nutmeg • * « 9... I^cpper and salt N 2 MYRA’S COOKERY BOOK. 180 RABBIT, roasted — [continiicd).\ Cider. Ingredients. Quantities. Method. 10... Butter 2 OZ. Baste the rabbit when dry with the preceding mixture, to froth it up. Place the rabbit carefully in a dish. I r... ... ... ... 12... Good brown gravy boiled up with the liver minced and a little nutmeg Pour round it. 13... Red currant jelly « ... Serve separately. Note — A rabbi* can be baked, and ivil require the same time in a good oven as for roasting. 13-RABBITS, a la Bonrguignonne. Order. Ingredients. Quantities. Method. I... Very vounsr 3 or 4 ... Choose them from two to three rabbits months old. 2... ... ... ... Dress and cut them up. 3** Butter j lb. ... Put into a stewpan over a brisk fire. 4... Put in the pieces of rabbit to brown. ... ... Put the stewpan into a hot oven to simmer for ^ hour. 6... Take out the pieces of rabbit. 7... Flour I or 2 tea Add to the buttei that remains in spoonsful the stewpan. 8... g... Stock White wine ... .1 pint ... I wine glassful 1 Mix and pour in gradually, stirring j all the time. 10... Mushrooms ... 20 Cut into pieces and add. II... Salt, pepper, •and grated ... ... Sprinkle over each piece of rabbit,