The King's College Hospital book of cooking recipes

Skin a rabbit and wash well in cold salt and water. Cut it up in joints. Put in a deep basin, cover well with boiling water, and stir round two or three times. Drain and lay in a baking tin. Chop the liver, kidneys, and heart and some parsley and onion, and sprinkle over the rabbit. Put a piece (iilbs.) of pickled pork (streaky) in the middle of the tin so that the pieces of rabbit are arranged all round it. Warm a breakfastcupful of milk with sufficient boiling water to cover the rabbit; dredge with flour, put in a few pieces of butter or dripping, and bake in a good oven for 2 hours. Mrs. Langley. Indian Spatchcock. Split and boil lightly a small spring chicken (or the remains of a cold boiled fowl may be used). Place the chicken, when cold, flat open in a fireproof pan or dish, pour the following sauce over, put it in the oven and baste well with the sauce till the chicken is thoroughly heated through; the sauce should be just sufficient to cover the chicken. Serve in the dish in which it was cooked. Sauce. i teaspoonful of made Mustard, i teaspoonful of Worcester Sauce, i teaspoonful of Anchovy Essence, i dessert-spoonful of brown Sugar. 1 tablespoonful of Ketchup. 2 tablespoonfuls of good clear Stock. 3 tablespoonfuls of Milk or Cream. A dust of Cayenne Pepper. Mix well together, heat and pour over the chicken. Mrs. Macnamara. Jug’g’ed Hare. Skin and paunch the hare; cut it into joints, and put in a stewpan or jar; cover it with water. Add i good sized onion, stuck with cloves (about 8), a little parsley and thyme (all tied in a piece of muslin with the liver). Stew them for 2\ hours (if an old hare, longer). Half an hour before serving, mix sufficient flour in butter, melted, to thicken. When done add Jpt. of port wine, and garnish with forcemeat balls; pepper and salt to taste. Lucy Blackland. Potted Birds. Remove all skin from the birds after being dressed, cut them up into neat joints, put into a small stewpot with a little good veal stock, and a little butter on each joint; season with pepper and salt, and stew until tender. The stewpot should be covered. Stew about 2 hours. Mas. Shepherd. Stuffing1 for Hare. Breadcrumbs. Lemon Thyme. Parsley. A little Suet. Pepper and Salt. Liver of Hare, boiled and chopped up all together. Miss II. Clements. Simmered Spiced Chicken. Treat the bird as for roasting or boiling, and fill with the usual forcemeat. Put it into a saucepan with half a pint of water, and season with salt, plenty of pepper, cayenne, and any other spice liked; it should be very “hot.” Cut into pieces about lib. mushrooms, a red capsicum, and fully ilb. tomatoes. About a wineglassful of tarragon vinegar is a great improvement, and a few forcemeat balls make it “ grand.” Cover closely, and with gentle simmering it takes about an hour, or a little longer, to cook. Miss Baxter. Truffle Pudding. Butter a small pudding basin, line it with suet paste, and then with an inner lining of quenelle mixture,