Domestic cookery

Wipe the rabbit, and season inside with a little pepper, salt, and powdered clove ; prepare forcemeat as for hare (page 29) ; skewer the head back and the legs on each side ; roast an hour, well basting with butter ; about a quarter of an hour before it is finished, dredge with fiour and brown. It may be served with black currant jelly, like the hare, and a nice brovm gravy. No. 83. RABBIT (Stewed). 1 rabbit Sprig of parsley A bunch of sweet herbs 1 pint water or milk 2 cloves 3 oz. fat bacon 1 oz. flour 1 onion 4 teaspoonful salt \ do. pepper Cut the bacon into squares, fry a nice brown ; remove the squares of bacon from the pan, leaving in the fat ; joint the rabbit neatly, and fry quickly in the fat ; remove the rabbit, and fry the onion, which should be sliced, a light brown ; draw this on one side and brown the flour; now add gradually the water, and stir quite smooth ; when boiling, add the rabbit, bacon, and all the above ingredients ; simmer slowly 1 to li hours; dish neatly, and strain over the gravy. No. 84. RABBIT (Boiled). Wash and dry the rabbit, skewer back the head and the legs along the side ; put into a pan of boiling water, let it boil five minutes, then draw on one side and simmer slowly ^ to 1 hour; serve with a good white sauce poured over, made with 1 oz. butter, 1 oz. flour, rubbed together over a gentle heat until the butter is dissolved, then add ^ pint milk, ^ pint liquid in which the rabbit has been boiled ; season with ^ teaspoonful salt, and J teaspoonful pepper, or it may be served with onion or parsley sauce. No. 85. RABBIT PIE. 1 large rabbit, or 2 small ones 4 lb. ham or bacon 1 tablespoonful flour J teaspoonful pepper 2 hard boiled eggs 1 teaspoonful salt A dust of mace and sweet herbs Cut the rabbit into neat joints, remove the top bone from the legs ; put the flour, salt, pepper, mace, and herbs on to a plate, roll in this the rabbit, cut the eggs in thin slices, also the ham ; arrange alternately layers of rabbit, egg, and ham, sprinkling a little salt and pepper over the egg ; add two tablespoonfuls of water, and line the edges of the dish, cover with rough pufi' pastry (page 84) ; decorate and paint over with a little beaten egg; bake 1-| hours; meanwhile stew the bones with a little water, a small onion, a blade of mace, a few sweet herbs, and season with pepper and salt ; a little gelatine may be dissolved in gravy ; pour into pie when done. May be served cold or hot. RABBIT (Curried). See Curried Chicken (page 21). ^ lb. gravy beef 1 onion teaspoonful pepper 1 small carrot f pint of water No. 87. STEW, EXETER. 1 oz. butter or dripping 1 oz. flour 1 teaspoonful salt A bunch of sweet herbs Put the butter into a saucepan, and when quite hot brown the onion sliced, also the flour, then add gradually the water, and when boiling add the meat, cut in small squares, the carrot, sliced, and pepper and salt ; simmer slowly 1|- to 2 hours : about an horn- before this is ready make some suet balls and drop into the stew. No. 88. SUET BALLS. lb. flour 1 teaspoonful minced parsley A pinch of baking powder 2 oz. minced suet ^ teaspoonful salt \ do. pepper Mix into a stiflf paste with cold water and form into 9 balls ; dish the balls round the dish, the meat and gi'avy in the centre. No. 89. STEW, IRISH. 1 to 2 lb. neck or scraps of mutton 3 lb. potatoes - 2 onions