Stewed Kidneys.— Required: y2 an ox kidney or 2 sheep s kidneys ; y, oz. flour ; y2 oz. dripping ; about i quart cold water ; y teaspoonful salt ; ]/ tea- spoonful pepper. Cut the kidney into small pieces, removing all the flit; place them in a small stew-pan with the water; stew slowly for about three hours, till tender. Melt the dripping in a very small pan, stir in the flour; add some of the liquor gradually, stir till quite smooth ; add this with the pepper and salt to the stewed kid- neys a quarter of an hour before they are ready. Arrange neatly on a dish with a wall of mashed potatoes or boiled rice round. Stewed Rabbit and Onions. — Required: y, large or i small rabbit ; 2 large or 4 small onions ; 1 oz. flour ; 1 quart hot water ; 1 tablespoonful ketchup ; y teaspoonful salt ; 1 pinch pepper. Skin and scald the onions ; wipe the rabbit care- fully with a damp cloth ; divide it with a sharp knife into neat pieces ; place them in a stew-pan with the onions, hot water, and ketchup. Stew gently from one and a half to two hours. Half an hour before it is ready, break the flour with a little cold water ; draw the pan to the side to cool a little ; stir in the flour gradually ; crush the onions with a fork. Serve with neatly cut pieces of dry toast. Stewed Rabbit, another way.— Prepare as in last recipe, omitting the onions, and adding half a pound lean bacon cut into thin slices. Stewed Rabbit with Brown Sauce. — Re- quired: y2 large or 1 small rabbit ; y lb. fat bacon cut into thin slices ; 2 tablespoonfuls flour ; 1 oz. MEAT— STEWING. 73 dripping ; about i pint hot water ; % teaspoonful browning ; Va teaspoontul salt ; i pinch PePPer- Wipe the rabbit carefully with a damp cloth ; divide it with a sharp knife into neat pieces. Toss them with half of the flour in a sheet of kitchen paper , brown them with the dripping in a stew-pan 3 sprinkle over them the remainder of the flour 3 toss the pieces in the pan till all the dry flour has disappeared. Draw the pan to one side of the fire 3 add the hot water, browning, salt and pepper. Stew gently for one and a half to two hours. Place the bacon m a cold frying pan ; put it on the fire 3 as soon as it is hot turn the bacon once or twice ; it takes about five minutes to cook and curls when it is ready. When ready place the rabbit in the centre of a dish, pour the sauce over and arrange the fried bacon round it. Spanish Stew. — Required: large or i small rabbit 3 % lb. bacon ; i large or two small onions 3 x pinch salt ; i pinch of pepper. Wipe the rabbit carefully with a damp cloth 3 divide it with a sharp knife into small neat pieces. Skin, scald, and slice the onions. Place a layer of onions in the bottom of an earthenware jar, with the pepper and salt ; then a layer of rabbit 3 after this layers of onions and rabbit until all is in. Place the slices of bacon on the top ; cover the jar tightly with a well- greased paper. Cook in a moderate oven or in a saucepan of boiling water for two hours. It may also be cooked on the hob, but would require nearly three hours. Curry. — Required : lb. beef, mutton, or pork 3 oz. curry 3 1 small apple 3 1 onion 3 oz. flour 3 1 oz. dripping✪ Swiss Stew or butter 3 yi pint hot water. Cut the meat into small squares 3 core, pare, and chop finely the apple 3 skin, scald, dry, and chop 74 MEAT— STEWING.

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Stewed Kidneys.— Required: y2 an ox kidney or 2 sheep s kidneys ; y, oz. flour ; y2 oz. dripping ; about i quart cold water ; y teaspoonful salt ; ]/ tea- spoonful pepper. Cut the kidney into small pieces, removing all the flit; place them in a small stew-pan with the water; stew slowly for about three hours, till tender. Melt the dripping in a very small pan, stir in the flour; add some of the liquor gradually, stir till quite smooth ; add this with the pepper and salt to the stewed kid- neys a quarter of an hour before they are ready. Arrange neatly on a dish with a wall of mashed potatoes or boiled rice round. Stewed Rabbit and Onions. — Required: y, large or i small rabbit ; 2 large or 4 small onions ; 1 oz. flour ; 1 quart hot water ; 1 tablespoonful ketchup ; y teaspoonful salt ; 1 pinch pepper. Skin and scald the onions ; wipe the rabbit care- fully with a damp cloth ; divide it with a sharp knife into neat pieces ; place them in a stew-pan with the onions, hot water, and ketchup. Stew gently from one and a half to two hours. Half an hour before it is ready, break the flour with a little cold water ; draw the pan to the side to cool a little ; stir in the flour gradually ; crush the onions with a fork. Serve with neatly cut pieces of dry toast. Stewed Rabbit, another way.— Prepare as in last recipe, omitting the onions, and adding half a pound lean bacon cut into thin slices. Stewed Rabbit with Brown Sauce. — Re- quired: y2 large or 1 small rabbit ; y lb. fat bacon cut into thin slices ; 2 tablespoonfuls flour ; 1 oz. MEAT— STEWING. 73 dripping ; about i pint hot water ; % teaspoonful browning ; Va teaspoontul salt ; i pinch PePPer- Wipe the rabbit carefully with a damp cloth ; divide it with a sharp knife into neat pieces. Toss them with half of the flour in a sheet of kitchen paper , brown them with the dripping in a stew-pan 3 sprinkle over them the remainder of the flour 3 toss the pieces in the pan till all the dry flour has disappeared. Draw the pan to one side of the fire 3 add the hot water, browning, salt and pepper. Stew gently for one and a half to two hours. Place the bacon m a cold frying pan ; put it on the fire 3 as soon as it is hot turn the bacon once or twice ; it takes about five minutes to cook and curls when it is ready. When ready place the rabbit in the centre of a dish, pour the sauce over and arrange the fried bacon round it. Spanish Stew. — Required: large or i small rabbit 3 % lb. bacon ; i large or two small onions 3 x pinch salt ; i pinch of pepper. Wipe the rabbit carefully with a damp cloth 3 divide it with a sharp knife into small neat pieces. Skin, scald, and slice the onions. Place a layer of onions in the bottom of an earthenware jar, with the pepper and salt ; then a layer of rabbit 3 after this layers of onions and rabbit until all is in. Place the slices of bacon on the top ; cover the jar tightly with a well- greased paper. Cook in a moderate oven or in a saucepan of boiling water for two hours. It may also be cooked on the hob, but would require nearly three hours. Curry. — Required : lb. beef, mutton, or pork 3 oz. curry 3 1 small apple 3 1 onion 3 oz. flour 3 1 oz. dripping or butter 3 yi pint hot water. Cut the meat into small squares 3 core, pare, and chop finely the apple 3 skin, scald, dry, and chop 74 MEAT— STEWING.

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