Cookery for busy lives and small incomes

Boil the rabbit according to the directions given for boiling meat, cooking a piece of pickled pork with it. It will take from half an hour to an hour and a half, according to its age, but old rabbits are better stewed. Serve it smothered in onion sauce (see sauces). Jugged Hare The foreign hares which can be bought in London and large towns at a low price make a nice and economical dish jugged. Required. — 1 hare, some veal forcemeat, an onion stuck with 5 cloves, 1 bay leaf, 1 lb. of shin of beef, flour, dripping, pepper and salt. POULTRY, RABBITS, ETC. Method. — Cut up the hare, well flour it, and fry it in a frying-pan with the dripping. Fry also the shin of beef cut into slices. Put the beef and the hare into a stewing jar with the cloves, onions, and bay leaf ; add pepper and salt, and cover with water. Cook in a slow oven for four hours. Make some balls of veal forcemeat, first adding the liver of the hare, finely chopped, to it. Fry or bake these, and add to the hare half an hour before it is dished up. Breast of Mutton Ingredients. — ^Breast of mutton, carrots, turnips, onions, parsnips (if liked), pepper and salt to taste. Method. — ^Allow a quart of water to every pound of meat and one pint over ; put it in a saucepan on the fire to boil. Cut the meat into large pieces ; prepare and slice the vegetables. When the water boils, put in the meat and vegetables, and then simmer for about two hours. Add pepper and salt to taste. The quantity of vegetables must be regulated by the price ; when they are plentiful, it is economy to use plenty ; when dear, use sufficient to flavour the broth, and cook haricot beans or rice with the mutton. Rice should be put in one hour before the meat is cooked. Haricot beans should be cooked before the meat is put in. The fat from the broth can be used on bread in place of butter. Dumplings may be used with breast of mutton. Barley may be used instead of rice. Cook it for one hour before the meat is put in. Sheep’s Head Required. — 1 sheep’s head, carrots, turnips, onions, pepper and salt to taste. Method. — Cut away the nostrils if the butcher has not already done so, and soak the head in salt and water to remove the blood. Cut out the tongue and remove the brains, wash the head thoroughly, and tie it into shape with string. Put it and the tongue into a large saucepan, and well cover it with warm water. Simmer gently for an hour, then put in the vegetables, prepared and sliced ; continue cooking for about three hours longer. A quarter of an hour before the head is cooked, put in the brains tied in muslin ; when cooked, remove them and make them into brain sauce. Place the head on a hot dish, place the vegetables round it, and pour the sauce over the head. To make a more economical dish, suet, baking-powder, or yeast dumplings may be served with it, or a cupful of rice may be put in one hour before the meat is tender. Use more or less fresh vegetables according as they are plentiful. Pot-au-feu Required. — 4, 5, or more lbs. of shoulder, sticking, or any cheap piece of beef, 1 quart or rather more of water to every pound of beef, 3 or 4 carrots, 3 onions, 2 turnips, some celery, a sprig of parsley, thyme, and marjoram, tied together