The paper-bag cookery manual

paprika pepper ; stone eight or ten French olives ; prepare a stock with the carcase of the bird, and colour it with a little caramel. Butter an “Express” paper-bag, put in the pieces of duck, the olives, and a few small peeled button onions, also a gill of the prepared stock, and, if liked, a little claret. Close up the bag securely and put it on a wire grid in a moderately heated oven for about 30 minutes, or longer ; dish up the salmi with the olives and onions, pour over the sauce, and serve hot. Roast Rabbit. Take one rabbit, 1 oz. of chopped beef suet, two table-spoonfuls of bread crumbs, half a tea-spoonful of chopped parsley, one egg to bind, and eight small rolls of bacon. Wipe and truss the rabbit for roasting ; fill the body with stuffing made with the chopped suet, bread crumbs, parsley, a teaspoonful of savoury herbs, and sufficient egg to bind, season with salt and pepper ; sew up or skewer the opening, spread some dripping or butter over the rabbit, and place it in an “Express” bag, fold and fasten the opening securely with clips. Put the bag on a wire grid in a hot oven, and cook from 1£ to If hours. Cook the rolls of bacon separately in a paper-bag. Remove the rabbit from the bag, take out the string and skewers and put it on a hot dish, pour over the gravy from the bag, and put the rolls of bacon round the base of the dish. VEGETABLES. It is only of late that any attempt has been made to cook vegetables in paperbags ; whilst it is not advisable to adopt this method for every kind of vegetable, the experiments made have proved that quite a number of vegetables can be successfully cooked by the paper-bag process, notably so the following: — Aubergines, Jerusalem artichokes, broad beans, Brussels sprouts, beans, carrots, cauliflower, celeriac, celery, cucumber, endive, chicory, flageolets, seakale, mushrooms, parsnips, peas, potatoes, salsify, tomatoes, and vegetable marrow. These must in each case be washed, trimmed, and prepared the same as for an ordinary cooking process, duly seasoned and placed with a little water, and in some cases butter as well, in a grease-proof paper-bag (sealed up), and put in a moderately heated oven on an iron grid, not a solid shelf, as is usually found in coal ovens. The heat will thus reach the contents of the bag from all sides and top and bottom. From 15 to 85 minutes should be allowed to cook any kind of vegetable, some will take even less time. When paper-bags are not available, use pure white paper, butter, i.e., brush over with oiled butter, one side, and wrap the vegetables, buttered side inwards, in the paper. Care must be taken to see that the ends of the paper are carefully sealed up; for this reason “Express” paper-bags are more convenient, being much cleaner to use and easier to seal up. Dried peas, lentils, and haricot beans are excellent cooked in paper-bags, but they must be allowed to soak for rather longer than usual before cooking them. It is well to remember that all vegetables must undergo some kind of preparation, washing, draining, scraping, peeling, etc., before they can be cooked in the correct sense, and unless this is done well the success of a dish is often spoiled, so that the paper-bag cannot be of much help unless this is done.