Berridge House recipe book

for veal stuffing, fat to baste. Method. — Prepare rabbit in usual way. Place the stuffing in the body and sew up. Truss in arch, drawing fore legs back and hind legs forward. Skewer the head up ; fasten skewers with string. Place fat bacon and a few pieces of fat on top. Roll in greased paper. Have dripping hot in pan. Place rabbit on trivet and baste well. Roast first in hot oven and then rather slowly for about one hour till tender, basting very frequently. When done, dish on a hot ashet ; remove string, &c. Make gravy in usual way ; pour a little round, ■also little piles of bacon rolls. Serve remainder in a sauce boat. Serve also bread sauce (about half a pint). Veal Stuffing 2 oz. crumbs, i teaspoonful of i oz. suet, i teaspoonful of pepper, "** chopped parsley, grated lemon rind, mixed herbs (^teaspoonsalt and pepper, ful) milk or egg to bind. Mix all together. Stewed i rabbit, | pt. stock, i onion, carrot, turnip, i-i- oz. flour, Method. — Cut into neat joints. Rabbit i-} oz. butter, salt and pepper, croutons of toast, chopped parsley. rabbit thoroughly dry. Dip each in seasoned flour. Wash the FIRS 7' COURSE Melt the fat. When smoking quickly brown the joints (after browning the onion). Add a little fat if necessary. Brown the flour, add the stock, and bring to the boil. Season. Add the rabbit and vegetables (cut up) . Simmer till tender (about one and a half to two hours). Dish up the joints and strain the gravy over. Garnish with toast or fried bread dipped in parsley. Rolls of grilled bacon may also be used to garnish. Method. — Chop suet finely. Mix dry ingredients. Mix to a fairly stiff dough with cold water. Turn on to floured board. Form into round or long roll. Tie in a cloth (previously dipped in boiling water, squeezed dry and dredged with flour). Place in a pan of boiling water and boil for 2 hours. Turn out, and serve with jam or treacle sauce. Make suet crust as above. Roll out into an oblong piece. Wet edges. Spread with jam. Roll up. Fasten edges securely. Place in prepared cloth. Tie at both ends. Secure in centre with safety pin. Boil for two hours. LESSON XVI Boiled Suet Pudding \ lb. flour, 3 oz. suet, pinch salt, cold water, \ teaspoonful of baking powder may be added. Jam Roley D Boiled Fruit Pudding 6 oz. suet crust, 2 tablespoonsful of raw 4 or 5 apples, sugar, a little water. Method. — Grease a basin, and prepare puddingcloth. Make suet crust, and put aside a small piece for top. Roll remainder into round. Flour, and fold it in four. Line basin, pressing it carefully in to avoid cracks. Peel, core, and cut up apples. Half fill basin, add sugar and water (about one tablespoonful). Fill with apples. Trim any rough edges from pastry, and add to piece for top. Wet edges. Roll out round, and fit it in against lining, and overlap the edges. Cover with cloth, leaving a fold across. Tie firmly half way down basin. Draw up edges of cloth, and tie together to form a handle. Boil for two and a half hours. Turn on to hot dish. LESSON XVII Fruit Tart 6 oz. flour, 2 oz. raw sugar. 3 oz. of margarine or £ teaspoonful of baking butter, powder, pinch salt, i teaspoonful of sugar, 6 apples, cold water. Method. — Peel, core, and cut up apples, and half-fill pie-dish ; add sugar and a little water. Pile the apples well up in dish. Make pastry. Short Crust