Chafing dish and casserole cookery

Cut the bacon into cubes or slices, fry in an earthenware casserole a little, and then add the butter. When hot put in the pieces of hare, which must be first wiped dry, and fry these carefully. Sprinkle over the flour and continue to fry till the flour is nicely browned, then add the stock, boil up, skim, add the wine, onion stuck with cloves, herbs, and lemon rind, season with pepper and salt and simmer gently for one and a half hours or two hours, according to the size of the hare. Dish up the hare and bacon, skim the sauce, and strain over the hare, or if preferred send it to table in the casserole. Casserole Cookery Curried Rabbit [Lapin d Vlndienne.) Cut a large, skinned rabbit into neat joints, dip each piece into seasoned flour, that is, flour mixed with salt and pepper to taste. Fry the rabbit in a large casserole containing two ounces of well heated butter or dripping. When nicely browned remove the rabbit and add to the fat in the pan a finely chopped onion, fry this with a table-spoonful of mild curry powder (Madras or Laxami), add also a clove of crushed garlic. Fry for a few minutes only, then put in the par-fried pieces of rabbit and half a teaspoonful of ground cinnamon, half a teaspoonful of ground ginger and a little ground mace. Moisten with enough brown stock to well cover the meat. Bring it to the boil, stirring occasionally. Skim well, add six to eight button mushrooms, peeled, and let the whole simmer gently with lid on the casserole for 1| hours or less. Have ready some plain boiled rice to be handed round as the curry is served. IRabbtt en Casserole. Wash and wipe a good-sized rabbit, divide it into joints, lard the legs and breast portion with strips of bacon. Fry the pieces in an earthen- Casserole Cookery ware casserole containing butter, sliced onions and bacon cut into cubes or dice. When of a nice light brown colour, season with salt and pepper, besprinkle with a heaped-up table-spoonful of flour. Stir over the fire till the flour has acquired a chestnut brown tint, then moisten with a glass of white wine (Chablis or Sauterne), add a small bouquet garni, and about a pint of stock. Boil up, place the lid on the pan, and cook in the oven or over a slow fire till the meat is quite tender. Remove the bouquet of herbs, and any scum from the surface of the stew, and send to table in the casserole. Roast Chicken en Casserole. (Poulet rdti en Casserole.) Select a plump and tender chicken, singe and draw it, cut off the neck and part of the legs, wipe the inside with a damp cloth and truss as is usual for roasting. Wash the liver and heart and put them in a fireproof baking pan replete with a mirepoix, i.e., a small carrot, one small onion, three or four thin slices of bacon, all cut up in dice. Season the chicken with pepper and salt, and place it on top of the mirepoix in the baking pan, spread about an ounce of butter on top of the chicken and cook in a hot oven for twenty minutes ; baste frequently. After this reduce the oven heat and cook more slowly for another twenty minutes or longer. When the chicken is done, take up, untruss, place it in the pan and keep hot. Pour off the fat from the baking pan, add a gill and a half of stock, boil this for a few minutes, season and colour to taste, strain, remove the fat if any is on the surface, and pour it round the chicken.