A second Dudley book of cookery and other recipes

Skin, draw, wash and wipe the rabbit ; cut it into neat joints and fry in butter in a saute pan, until three-parts done ; sprinkle with a little salt and pepper ; put the pieces to cool ; then trim ; dip each in beaten egg and then in breadcrumbs. When set, dip in oiled butter and egg and crumb again. Place the pieces in a frying basket and fry a golden colour in clarified fat or lard ; drain ; dish up on a hot dish on silver grid, or dish paper ; garnish with fried parsley and serve with Tartare sauce. Strips of bacon can also be placed round, if liked. RABBIT CATALANE /~\NE rabbit, half a gill of oil, two ounces of butter, four ounces of lean ham, one small onion minced, four ounces of rice, three ripe tomatoes, two pimentos, one small bouquet garni, one gill of white wine, one pint of rich seasoned stock and seasoning. Cut the rabbit into neat joints ; trim and wipe them and fry in hot oil over a quick fire ; take up and drain. Fry the ham and cut into dice ; place in the butter in an earthenware casserole. To this add the onion ; fry it to a golden colour ; then add the rice and fry likewise. Next put in the tomatoes and pimentos, cut into quarters ; moisten with the wine and stock and let it cook gently for half an hour. Take out half the rice ; range the pieces of rabbit in the remainder of the rice in the casserole ; add the bouquet garni and season to taste. Cover with the remainder of the rice ; place the lid on top, and cook in a moderately heated oven for about twenty-five minutes. The dish is then ready for table and should be served in the casserole in which it was cooked. BLANQUETTE OF TURKEY STEW a turkey in white sauce with sliced preserved mushrooms. % FRIED TURKEY WITH TOMATOES Y^UT a cold turkey into pieces ; pare it ; A-' season ; egg and crumb it and fry in deep fat. Serve with tomato sauce. STEWED TURKEY STEW a young turkey in brown sauce with sliced mushrooms. BRAISED TURKEY T)RAISE a young turkey and finish it in Madeira sauce. FRICASSEED TURKEY MAKE a fricassee of turkey and dress it in a border of mashed potatoes browned in the oven. DINDONNEAU A L’ESPAGNOL CUT up a young turkey as for a fricassee and fry the pieces in three ounces of butter. When the pieces are nicely browned, swill the pan with one pint of white wine ; season with salt and pepper ; add a piece about the size of a large pea of crushed garlic and completely reduce ; then moisten with sufficient tomato puree and equal quantities of Espagnol and brown stock just to cover the pieces. Cook in the oven for forty minutes ; trim the pieces and transfer them to another dish and add half a pound of raw quartered mushrooms sauted in butter, twenty chestnuts cooked in consomme, twenty small glazed onions, five quartered tomatoes and ten very small sausages. Strain the sauce over the pieces of turkey and complete the cooking for twenty-five minutes. Serve very hot. DEVILLED TURKEY fTlAKE a cold roast turkey ; cut it into neat joints and cover with devilled butter. Grill over a slow lire and serve with piquante or other sauce. A little curry paste or curry powder should also be used for flavouring this sauce. Devilled Butter is made as follows : —