Make the paste as for meat pie (see page 41). Wash the rabbit well in cold water, wipe it dry, and cut it up into neat pieces of an equal size. Cut the pork and beefsteak into slices. Arrange the rabbit, bacon, and beef in a pie-dish, and sprinkle over them the chopped parsley, pepper, salt, and a little cold water or stock. Cover with the paste, and bake in a hot oven for two hours till it is a pale brown. Ragout of Mutton. Ingredients. Two pounds of scrag of Mutton. Two ounces of clarified Fat. Two tablespoonfuls of Flour. One saltspoonful of Pepper. Half a teaspoonful of Sugar. One teaspoonful of Salt. Bouquet of Herbs. One Onion✪ Ragout of Mutton. Take the mutton and cut it into pieces about two inches square ; put the fat into a saucepan, and when melted add the flour ; stir with a wooden spoon till it forms a brownish roux, then add the meat and stir for twenty minutes ; add a pint of water, the d i, 36 salt, pepper, sugar, and herbs. Stir it till it boils, and let it simmer for an hour. Having previously peeled the turnip and onion, and scraped the carrots, cut them up into small pieces of an inch square, put some fat in the frying-pan, and fry till brown, then add them to the meat. When ready to serve take out the meat and vegetables, squeeze the bouquet, which throw away, skim off the fat, and add a little broth or water. Dish it up by placing the pieces of meat in a circle, and the vegetables in the centre ; pour the sauce over, and serve very hot (if not it is spoiled). A few fresh vegetables, cut in small pieces, can be boiled separately in water and served on the top of the Ragout if liked. Ragout of Rabbit. Ingredients. One Rabbit. Half a pound of Bacon. One Carrot. One Onion. One ounce of Flour✪ Ragout of Rabbit. Wash and clean the rabbit, cut it up into joints, and dry the pieces in a cloth. Cut the bacon in slices, and fry it in a stewpan ; when the bacon is done fry the rabbit brown. Take the rabbit up on to a plate, and stir the flour into the fat, when it is brown put in one pint of water, with the carrot and onion cut in quarters ; pepper and salt to taste. Boil gently an hour and a half. Serve the rabbit with the bacon round, and the gravy poured over it. Pork or Bacon Pasties. Ingredients. One pound Flour. Two ounces of Fat. One Onion. Pepper, Salt. Half-pound of pieces of Pork or Bacon. Half-pound Potatoes, cut up small✪ Pork or Bacon Pasties. Rub the fat and flour together and mix it up with sufficient water to make a paste, roll it out about as thick as for Cornish pasties, cut it out with a saucepan lid. Sprinkle salt and pepper 37 ori the pieces of pork, lay two or three pieces on each round of paste, also some of the chopped up potatoes and onions. Close up the pasties and bake them for about three-quarters of an hour. If preferred, you can put all the pork and vegetables into the paste, tie it up in a floured cloth and boil for one or one and a half hours. This would be a pork roly-poly. Roast Joint.

AI-modernized reading of the original text

Make the paste as for meat pie (see page 41). Wash the rabbit well in cold water, wipe it dry, and cut it up into neat pieces of an equal size. Cut the pork and beefsteak into slices. Arrange the rabbit, bacon, and beef in a pie-dish, and sprinkle over them the chopped parsley, pepper, salt, and a little cold water or stock. Cover with the paste, and bake in a hot oven for two hours till it is a pale brown. Ragout of Mutton. Ingredients. Two pounds of scrag of Mutton. Two ounces of clarified Fat. Two tablespoonfuls of Flour. One saltspoonful of Pepper. Half a teaspoonful of Sugar. One teaspoonful of Salt. Bouquet of Herbs. One Onion. Take the mutton and cut it into pieces about two inches square ; put the fat into a saucepan, and when melted add the flour ; stir with a wooden spoon till it forms a brownish roux, then add the meat and stir for twenty minutes ; add a pint of water, the salt, pepper, sugar, and herbs. Stir it till it boils, and let it simmer for an hour. Having previously peeled the turnip and onion, and scraped the carrots, cut them up into small pieces of an inch square, put some fat in the frying-pan, and fry till brown, then add them to the meat. When ready to serve take out the meat and vegetables, squeeze the bouquet, which throw away, skim off the fat, and add a little broth or water. Dish it up by placing the pieces of meat in a circle, and the vegetables in the centre ; pour the sauce over, and serve very hot (if not it is spoiled). A few fresh vegetables, cut in small pieces, can be boiled separately in water and served on the top of the Ragout if liked. Ragout of Rabbit. Ingredients. One Rabbit. Half a pound of Bacon. One Carrot. One Onion. One ounce of Flour. Wash and clean the rabbit, cut it up into joints, and dry the pieces in a cloth. Cut the bacon in slices, and fry it in a stewpan ; when the bacon is done fry the rabbit brown. Take the rabbit up on to a plate, and stir the flour into the fat, when it is brown put in one pint of water, with the carrot and onion cut in quarters ; pepper and salt to taste. Boil gently an hour and a half. Serve the rabbit with the bacon round, and the gravy poured over it. Pork or Bacon Pasties. Ingredients. One pound Flour. Two ounces of Fat. One Onion. Pepper, Salt. Half-pound of pieces of Pork or Bacon. Half-pound Potatoes, cut up small. Rub the fat and flour together and mix it up with sufficient water to make a paste, roll it out about as thick as for Cornish pasties, cut it out with a saucepan lid. Sprinkle salt and pepper ori the pieces of pork, lay two or three pieces on each round of paste, also some of the chopped up potatoes and onions. Close up the pasties and bake them for about three-quarters of an hour. If preferred, you can put all the pork and vegetables into the paste, tie it up in a floured cloth and boil for one or one and a half hours. This would be a pork roly-poly. Roast Joint.

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