Myra's cookery book

Simmer for 20 minutes. 12... Gravy or stock A little ... Add. 13... Lemon juice I lemon... Add. 14... Butter i oz. Add. 15... ... ... ... Mix and stir well together. 16.. . 17.. . ... Put the joints of rabbit on a dish. Take out the bunch of herbs, and pour the sauce over the meat. Serve very hot. 22-RABBIT, stewed with vegetables. Order. Ingredients, Quantities. Method, I... Rabbit I large or Divide in joints, and put them in a 2 small stewpan. 2... Stock • • . » . • Add enough to float them. 3- Salt, pepper, Add to taste. spice 4... Carrots 2 ) 5- Turnips 2 • • • > Cut in small pieces and add. 6... Celery 3 sticks ... ( 7... Onions 4 1 GAME. 187 RABBIT, stezaed zoith vegetables— {continued). Order. Ingredients. Quantities. Method. 8... Sweet herbs ... A bunch Add and let the whole simmer gently until tender. Take out the vegetables and press 10... them through a sieve. Moisten with the strained liquor they were cooked in. II... Serve the vegetables under or around the rabbit. 23— RABBIT, curried. Dress in the same way as curried fowl. 24.-TO TRUSS A PHEASANT. 1. Pick and draw. 2. Wipe the inside with a damp cloth. 3. Cut off the head, leaving sufficient skin on the neck to skewer back. 4. Bring the legs close to the breast, between it and the side bones. 5. Pass a skewer through the pinions and the thick part of the thighs. 25.-PHEASANT, roasted. Order. Ingredients. Quantities. Method. I... Pheasant Truss as in preceding receipt. 2... Roast before a clear quick fire. 3-" Butler 2 OZ. Baste frequently. 4... Salt ... Sprinkle over. 5... Flour ... Dredge over lightly, to froth the bird. 6... ... Roast J hour to i hour, according to size. 7... Good brown gravy Pour over and serve separately. 8... Bread sauce... ... Serve separately. Note.— It improves the pheasant if one tablespoonful of Madeira or Marsala be put in the dripping-pan to baste the bird. French cooks put fried bread in the pan, and serve it under the bird. i88 MYRA'S COOKERY BOOK. 26.-SALMIS OF PHEASANT. Order. Ingredients. Quantities. Method. I... Cold roast pheasant Cut in Joints and take off the skin. 2... ... ... Put the skin, bones, and any pieces over in a stewpan. Stock :] pint ... Add. 4... ... ... Let it boil ^ hour, then strain. 5-‘* Flour and butter Melt in a stewpan till brown. 6... Sherry I glassful Add. 7... Prepared gravy Add. 8... Salt, pepper... To taste Add. g... Lemon juice... i lemon Add. 10... When quite hot put in the joints of game, but do not let them boil. II... ... ... Serve with the sauce poured over. 12... Fried sippets Use to garnish the dish. Note.— Cold parlridge, grouse, blackcock, &c., can be warmed up in the same way. 27.-TO TRUSS A PARTRIDGE. 1. Hang it several days. 2. Pluck, draw, and wipe it inside and out. 3. Cut off the head, leaving sufficient skin on the neck to skewer back, 4. Bring the legs close to the breast between it and the side bones. 5. Pass a skewer through the pinions and the thick part of the thighs. 6. The head may be left on, brought round, and fixed on the point of the skewer, but it is generally cut off. 28.-PARTRIDGE, roasted. Order. Ingredients. Quantities. Method. I... Partridge Dress as in preceding receipt. 2... Fat bacon ... i Ih. ...