Put the fat into a stewpan to melt ; peel and chop up the onions, and drop them into the melted fat, and fry a light brown. Wash and dry the rabbit, and cut it in pieces of an equal size. When brown, strain the onions, and put the fat back into the stewpan, and put the pieces of rabbit in to fry for ten minutes : then add the curry powder and salt, and stir well over the fire for five minutes. After that time put in the fried onions, the chopped apple, and the stock, and let the whole simmer for two hours, then stir in the lemon juice. When done, arrange the rabbit neatly, and pour the sauce round it. Serve with boiled rice. Giblet Pie. Ingredients. Two sets of Giblets. Half a pound of Steak. Three-quarters of a pound of Flour. Eight ounces of Fat. Seasoning✪ Giblet Pie; a 2 Prepare and thoroughly clean giblets ; put them into a stewpan well covered with cold water ; bring them to the boil. Well skim, then add the salt, and simmer for four hours. Cut the giblets into regular sized pieces, and arrange them in a pie-dish with the meat cut as for a steak-pie. Pour in the stock from the giblets, and well season. Put the flour into a basin with the salt, and rub in the fat ; mix into a paste with cold water. Put the paste on a floured board, roll out rather larger than the dish : cut a strip off, and line the edge of the dish, then lay on the paste for the top. Decorate and bake two hours. Haricot Mutton. Ingredients. Two pounds of scrag end of neck of Mutton. Two Onions. Two Carrots. Two Turnips. One ounce of Dripping. One ounce of Flour. Pepper and Salt. Three-quarters of a pint of Water or Stock✪ Haricot Mutton. Cut the mutton in pieces, and fry it brown on both sides in one ounce of dripping. Take out the pieces of meat and stir in the flour, allowing it to brown in the dripping ; stir in three-quarters of a pint of water or stock, and put back the meat. Cut the carrots, onions, and turnips into dice ; add these vegetables to the saucepan, season with pepper and salt to taste ; skim well. Move the saucepan to the side of the fire to simmer gently for two hours. For serving, arrange the meat in a circle, the vegetables in the centre, and the gravy over the meat. Irish Stew. No. 1. Ingredients. Two pounds of Potatoes. One pound of scrag end of Mutton. Half pound of Onions. Pepper and Salt✪ Irish Stew No. 1. Cut the meat into neat pieces, removing the fat, and put it into a saucepan with about half a pint of water and half a teaspoonful of salt. Let it come to the boil, then skim it very 33 thoroughly, and let it cook gently for about an hour. Wash and peel the potatoes, cut them in half, skin the onions and cut them in slices ; when the meat has cooked for about an hour add these vegetables, with a sprinkle of pepper and salt, and let all cook slowly together for another hour with the lid on. Irish stew can be made with cold meat and cooked or uncooked onions and potatoes. If the vegetables are uncooked they must be cooked before the meat is added, as the meat, being already cooked, must on no account be allowed to boil again, but must only get thoroughly hot through, on the top of the vegetables. Irish Stew. No. 2. Ingredients. Two pounds of Potatoes. One pound of Pork. Half-pound of Onions. Three pints of Water. Pepper and Salt✪ Irish Stew No. 2.

AI-modernized reading of the original text

Put the fat into a stewpan to melt ; peel and chop up the onions, and drop them into the melted fat, and fry a light brown. Wash and dry the rabbit, and cut it in pieces of an equal size. When brown, strain the onions, and put the fat back into the stewpan, and put the pieces of rabbit in to fry for ten minutes : then add the curry powder and salt, and stir well over the fire for five minutes. After that time put in the fried onions, the chopped apple, and the stock, and let the whole simmer for two hours, then stir in the lemon juice. When done, arrange the rabbit neatly, and pour the sauce round it. Serve with boiled rice. Giblet Pie. Ingredients. Two sets of Giblets. Half a pound of Steak. Three-quarters of a pound of Flour. Eight ounces of Fat. Seasoning. Prepare and thoroughly clean giblets ; put them into a stewpan well covered with cold water ; bring them to the boil. Well skim, then add the salt, and simmer for four hours. Cut the giblets into regular sized pieces, and arrange them in a pie-dish with the meat cut as for a steak-pie. Pour in the stock from the giblets, and well season. Put the flour into a basin with the salt, and rub in the fat ; mix into a paste with cold water. Put the paste on a floured board, roll out rather larger than the dish : cut a strip off, and line the edge of the dish, then lay on the paste for the top. Decorate and bake two hours. Haricot Mutton. Ingredients. Two pounds of scrag end of neck of Mutton. Two Onions. Two Carrots. Two Turnips. One ounce of Dripping. One ounce of Flour. Pepper and Salt. Three-quarters of a pint of Water or Stock. Cut the mutton in pieces, and fry it brown on both sides in one ounce of dripping. Take out the pieces of meat and stir in the flour, allowing it to brown in the dripping ; stir in three-quarters of a pint of water or stock, and put back the meat. Cut the carrots, onions, and turnips into dice ; add these vegetables to the saucepan, season with pepper and salt to taste ; skim well. Move the saucepan to the side of the fire to simmer gently for two hours. For serving, arrange the meat in a circle, the vegetables in the centre, and the gravy over the meat. Irish Stew. No. 1. Ingredients. Two pounds of Potatoes. One pound of scrag end of Mutton. Half pound of Onions. Pepper and Salt. Cut the meat into neat pieces, removing the fat, and put it into a saucepan with about half a pint of water and half a teaspoonful of salt. Let it come to the boil, then skim it very thoroughly, and let it cook gently for about an hour. Wash and peel the potatoes, cut them in half, skin the onions and cut them in slices ; when the meat has cooked for about an hour add these vegetables, with a sprinkle of pepper and salt, and let all cook slowly together for another hour with the lid on. Irish stew can be made with cold meat and cooked or uncooked onions and potatoes. If the vegetables are uncooked they must be cooked before the meat is added, as the meat, being already cooked, must on no account be allowed to boil again, but must only get thoroughly hot through, on the top of the vegetables. Irish Stew. No. 2. Ingredients. Two pounds of Potatoes. One pound of Pork. Half-pound of Onions. Three pints of Water. Pepper and Salt.

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