The handy dictionary of cookery

Have a few slices of beef, not too large. Cut a small onion in rings ; put, half an ounce of butter in a stewpan, and, when melted, fry the onion a. pale brown; pour on a cupful of broth seasoned with pepper, salt, and mustard ; allow it to boil once, then add the pieces of meat to get F hot through. Have ready the yolks of two eggs well beaten with one tablespoonful of broth ; stir quickly in, but do not let it boil after the eggs are added or the mixture will curdle. Turn on to a hot dish, garnish with crotons of fried bread and serve. Fricassee of Rabbit. Choose a nice young rabbit ; wash it well and blanch it, that is, put it on in cold water and let it just come through the boil ; pour away the water. Cut up the rabbit in neat joints ; put it into a saucepan and cover it with white stock, or water; add a little carrot, turnip, celery, onion, salt, pepper, and a blade of mace, let it cook gently threequarters of an hour according to the age and size of the rabbit ; when done, lift out the pieces of rabbit neatly on a dish and pour over it the following sauce : — Melt one ounce of butter in a saucepan, cook in it half an ounce of flour, then strain into it the stock in which the rabbit w'as cooked. Remove it from the fire and add to it one gill of cream well beaten with two yolks of eggs. Serve hot. Garnish with twelve button mushrooms. Fried Fish. Take some fillets of sole, plaice, or any kind of fish ; cut them into neat pieces, wipe them dry in a cloth. Put. on a plate a tablespoonful of flour, a quarter of a teaspoonful of salt, a very little cayenne pepper and grated nutmeg, the grated rind of half a lemon, and one tablespoonful of finely chopped parsley. Mix these all well together ; roll each piece of fish in it, then brush them over in a beaten egg. Toss them well in a sheet of paper containing breadcrumbs, allow them to stand twenty minutes, then give them another , coating of egg and breadcrumbs. Have ready a pan of fat ; there should be plenty to cover the fish. Be very careful to see a blue steam rising from the fat before putting in ,• the fish; in two or three minutes it should be a golden colour. Lift it out on to a sheet of kitchen paper for a few minutes, then serve it on a hot dish and garnish with parsley. Fried Herrings. Clean them well, dry them, dip them in flour, brush them over with hot clarified fat, toss them in oatmeal, fry in hot fat a nice brown. Fried Oysters. Put on a plate a tablespoonful of flour, a quarter of a teaspoonful of pepper, a quarter of a teaspoonful of salt, a tablespoonful of milk ; mix them well together ; dip each oyster well in this. Beat up an egg, brush the oysters over with it, and then toss them in a sheet of paper containing bread crumbs ; allow them to stand twenty minutes ; cover them again with the egg and breadcrumbs. Have ready a pan half full of clarified fat ; when it is quite hot, and a blue steam rising from it, drop in the oysters one by one and fry them a golden colour. Lift them out with a skewer or perforated iron spoon on to a sheet of kitchen paper for a few seconds, then arrange neatly on a hot dish ; garnish with parsley and serve. Frumenty.