Instruction in cookery (London School Board receipts)

1 teaspoonful of Salt. £ teaspoonful of Pepper. Method : — Cut rabbit in joints, wash them in warm water, dry them well, and sprinkle with a little flour. Put the dripping in a saucepan, when hot put in joints of rabbit, and brown them slightly. Peel, wash, and cut onions in rings, add to rabbit, and fry them. Drain off the dripping, add hot water to well cover the rabbit, and, if used, bacon or pork cut in strips; bring it to the boil, take off the scum and let it simmer 1 hour. Mix flour, salt, pepper and sauce in a basin, add a little water, make it into a paste, pour and stir this in with the rabbit, and let it simmer half an hour more ; stir once or twice. Turn it nicely on a hot dish, and serve. One ounce of tapioca may be used, if liked, as an extra thickening. Time, 2| hours. (2) IRISH STEW. Ingredients : — 1 lb. of Neck or pieces of Mutton. 2 lbs. of Potatoes, | lb. of Onions, | pt. of Cold Water. 1| teaspoonful of Salt. 2 teaspoonful of Pepper. Method : — Cut meat in nice sized pieces ; peel and cut onions in rings. Put meat, onions, | teaspoonful salt, pepper and water in a saucepan ; bring it to the boil, take off the scum, let it simmer 1 1 hour. Stir sometimes. Parboil Potatoes: — Scrub and wash the potatoes, peel thinly, take out the eyes, and wash again. Put some cold water in a saucepan, add 1 teaspoonful of salt and the potatoes, boil gently five minutes, strain off the water, steam and dry the potatoes ; put them on top of the meat. Let the stew simmer for half an hour more. Shake the pan sometimes, or it will burn. When done, put the potatoes round a hot dish, meat, onions, and the gravy in the middle. Serve very hot. Time, 2| hours. (3) HARICOT MUTTON. Ingredients : — 1 lb. of Neck or pieces of Mutton. | pint of Hot Water. 1 oz. of Dripping. 1 oz. of Flour. 2 Onions. 1 Carrot. \ Turnip, or 1 small. i teaspoonful of Salt. | teaspoonful of Pepper. Method : — See that the meat is fresh and clean, cut in neat pieces. Put dripping in an Iron saucepan. When melted, put in meat and fry brown ; move and turn it or it will burn. While frying the meat, peel the onions, cut in rings, add to meat and fry. Peel the turnip, scrape the carrot, wash and cut in small squares. Pour dripping from meat in a basin (keep it to use again). Add to meat, the flour, pepper, salt and vegetables ; mix well, add warm water by degrees (cold water would sodden the meat after it is fried). Stir until it boils ; simmer 1| hour. Stir often or it will burn. Turn on a hot dish and serve. Time, 2 hours. (4) TO BROIL CHOPS OR STEAKS. Ingredients ; — Chop or Steak. 1 oz. of Butter. A little Salt, Pepper, and Sauce. Method : — See that the fire is bright and clear. Grease the bars of the gridiron. Pepper the chop or steak on both sides, place it on the gridiron, and broil either before or over the fire from five to seven minutes, according to thickness. Turn once. There are two methods of turning Chops and Steaks, one only once, the other every minute. Put the meat on a hot dish, add butter, salt and sauce ; melt the butter before the fire, and serve very quickly. Time, | hour. (5) FRIED RISSOLES. Ingredients : — 2 table-spoonfuls of chopped Meat (cooked). 2 table-spoonfuls of chopped Suet. 8 table-spoonfuls of chopped Parsley. \ table-spoonful of chopped Herbs (mixed). 2 table-spoonfuls of Bread Crumbs.