SIMPLE WAY TO COOK A RABBIT. Large sprig of parsley. 1^ or 2 cupfuls of boiling water. Some nice pieces of bacon. Soak the rabbit in salt and water for 15 minutes, after wa.shing it. Keep liver, heart and head, removing the eyes. I rabbit. I de.s.sertspoonful of dripping. I onion✪ Simple Way to Cook a Rabbit. u Make dripping very hot in stewpan. Dry the rabbit, divide into pieces, then fry them brown in hot fat. Add the onion and parsley, both finely chopped, then head, heart and liver, salt and pepper. Then pour in the water boiling. Stir gently till it just comes to the boil, put on the lid, draw to the side, and simmer gently till tender. Have bacon nicely fried immediately before dishing rabbit, and place neatly round. SCOTCH HAGGIS. Sheep’s pluck. Sheep’s bag. ^ lb. suet. 2 small leacupfuls of oat- meal. 1 large onion. 3 teaspoon fu Is .salt. 2 teaspoonfuls Jamaica pepper. I teaspoonful black pepper✪ Scotch Haggis. Wash the pluck thoroughly and boil for i hour, letting the windpipe hang over the edge of the pot. When cold, cut off the windpipe, grate liver, and mince the heart, lights, suet and onion very small. Add the oatmeal, which has been toasted to a golden brown, pepper and salt, and the liquor in which the pluck was boiled. Mix well, and fill the bag rather more than half with the mixture, and sew it up. Place in a large pot of boiling water, and boil for 3 hours, keeping plenty of water in the pot to cover it well. Prick the haggis occasionally to prevent it bursting. (0/d Recipe). Mrs R.^nkin, Sen., Glasgow. SOUR ROAST (German). 4 lb. beef (not sliced. | 3 gills vinegar. 3 gills water. | i onion, pepper, cloves. Boil the vinegar, let stand till quite cold, and add to it the water (equal parts). Wash the meat and onion, and put with the pepper and cloves into earthentvare jar, and cover well with the vinegar and water. Then make perfectly air-tight, and let stand about 4 or 5 days, turning over each day. I dessertspoonful dripping. I dessertspoonful flour. Salt. Pepper. Onions. Turnip. Sour cream✪ Sour Roast (German). 45 Then put the meat in hot fat, and brown on both sides, along with onion, turnij), salt and pepper. Then put on roasting tin and pour over it the gravy and the sour cream. Cook slowly and baste it well. If the gravy dries up, add a little water. For sauce, take some of the vinegar the meat was steeped in, mix in the flour, and cook with the other gravy in the roasting tin. Miss Helen R.\nkine, Edinburgh. SPANISH BEEF STEAK. 1 lb. of beef steak (inch thick or more). 2 oz. of dripping. I onion. I pint of stock. I dessertspoonful of flour. 1 dessertspoonful of tarragon vinegar. 3 dessertspoonfuls of cream. 2 teaspoonfuls of salt. I teaspoonful of pepper. Salad oil. Minced parsley✪ Spanish Beef Steak. Melt the dripping in a stewpan. Slice the onion and fry it therein, then pour off as much of the fat as possible. Cut the steak into pieces, score them on both sides, dip them in the salad oil, and coat them thickly with minced parsley. Now mix in your stewpan, the stock, vinegar, pepper and salt, with the onion, then into this put the steak. Simmer it gently for 40 minutes. Mix the flour with the cream, and stir in carefully. Simmer for 10 minutes more. This is a recipe frotn a chef of George IV. Miss Gunn, 15 Hill St., Garnethill, Glasgow. SPANISH STEAK. I lb. best steak. • 2 tomatoes. I good sized onion. Pepper, salt, and a little water✪ Spanish Steak.

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SIMPLE WAY TO COOK A RABBIT. Large sprig of parsley. 1^ or 2 cupfuls of boiling water. Some nice pieces of bacon. Soak the rabbit in salt and water for 15 minutes, after washing it. Keep liver, heart and head, removing the eyes. I rabbit. I dessertspoonful of dripping. I onion. u Make dripping very hot in stewpan. Dry the rabbit, divide into pieces, then fry them brown in hot fat. Add the onion and parsley, both finely chopped, then head, heart and liver, salt and pepper. Then pour in the water boiling. Stir gently till it just comes to the boil, put on the lid, draw to the side, and simmer gently till tender. Have bacon nicely fried immediately before dishing rabbit, and place neatly round. SCOTCH HAGGIS. Sheep’s pluck. Sheep’s bag. ^ lb. suet. 2 small teacupfuls of oatmeal. 1 large onion. 3 teaspoonfuls .salt. 2 teaspoonfuls Jamaica pepper. I teaspoonful black pepper. Wash the pluck thoroughly and boil for i hour, letting the windpipe hang over the edge of the pot. When cold, cut off the windpipe, grate liver, and mince the heart, lights, suet and onion very small. Add the oatmeal, which has been toasted to a golden brown, pepper and salt, and the liquor in which the pluck was boiled. Mix well, and fill the bag rather more than half with the mixture, and sew it up. Place in a large pot of boiling water, and boil for 3 hours, keeping plenty of water in the pot to cover it well. Prick the haggis occasionally to prevent it bursting. (0/d Recipe). Mrs Rankin, Sen., Glasgow. SOUR ROAST (German). 4 lb. beef (not sliced. | 3 gills vinegar. 3 gills water. | i onion, pepper, cloves. Boil the vinegar, let stand till quite cold, and add to it the water (equal parts). Wash the meat and onion, and put with the pepper and cloves into earthenware jar, and cover well with the vinegar and water. Then make perfectly air-tight, and let stand about 4 or 5 days, turning over each day. I dessertspoonful dripping. I dessertspoonful flour. Salt. Pepper. Onions. Turnip. Sour cream. Then put the meat in hot fat, and brown on both sides, along with onion, turnip, salt and pepper. Then put on roasting tin and pour over it the gravy and the sour cream. Cook slowly and baste it well. If the gravy dries up, add a little water. For sauce, take some of the vinegar the meat was steeped in, mix in the flour, and cook with the other gravy in the roasting tin. Miss Helen Rankine, Edinburgh. SPANISH BEEF STEAK. 1 lb. of beef steak (inch thick or more). 2 oz. of dripping. I onion. I pint of stock. I dessertspoonful of flour. 1 dessertspoonful of tarragon vinegar. 3 dessertspoonfuls of cream. 2 teaspoonfuls of salt. I teaspoonful of pepper. Salad oil. Minced parsley. Melt the dripping in a stewpan. Slice the onion and fry it therein, then pour off as much of the fat as possible. Cut the steak into pieces, score them on both sides, dip them in the salad oil, and coat them thickly with minced parsley. Now mix in your stewpan, the stock, vinegar, pepper and salt, with the onion, then into this put the steak. Simmer it gently for 40 minutes. Mix the flour with the cream, and stir in carefully. Simmer for 10 minutes more. This is a recipe from a chef of George IV. Miss Gunn, 15 Hill St., Garnethill, Glasgow. SPANISH STEAK. I lb. best steak. • 2 tomatoes. I good sized onion. Pepper, salt, and a little water.

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Simple Way to Cook a RabbitScotch HaggisSour Roast (German)Spanish Beef SteakSpanish Beef SteakSpanish Steak

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