The book of plain cooking

[page number: 7] pickled pork. Place the rabbit and pork in the basin in layers, adding thereto some mixed herbs, pepper, and salt. The addition of a little onion is a matter of taste. 140. Ragout of Mutton Take the middle of the neck of mutton, cut it into small pieces, and place in a stewpan with a piece of butter and a little parsley and sweet herbs. Continually shake the stewpan till the meat is of a nice brown colour ; then add sliced onions, which will cook in the liquor from the mutton. When they are sufficiently brown, put in potatoes, adding a sufficient quantity of stock or water. Let the whole simmer till the potatoes are thoroughly cooked. The salt and pepper are better left till the potatoes are added, as the salt helps to brown the meat and endangers your stewpan. 141. Ragout of Beef A very nice ragout may be made from beef as well as from mutton, and cold under-done beef may be used up as acceptably as fresh meat. Cut into suitable pieces, and place in a stewpan, with butter, pepper, salt, and onion. When well browned, add water and potatoes. Do not forget to shake the stewpan continually, whether the meat be raw or cooked — it burns so easily, and then the dish is spoiled. Never let the ragout boil ; only simmer. Careless cooking is the secret of most tough and tasteless stews. 142. Ragout of Rabbit Disjoint the rabbit, and fry with onions ; then place in a stewpan, covering with stock or water; a carrot finely sliced, celery, pepper, salt, and a sprinkling of herbs. When partially cooked, add some slices of either pickled pork or bacon. When cooked, arrange on a dish, garnishing with the rabbit or pork. Make a thickening of flour sauce and a squeeze of lemon. Boil up and pour over the rabbit. 143. Italian Cutlets Cut fillet of beef into small pieces, and have ready some finely-grated bread-crumbs, to which has been added a shalot and some minced parsley and a little pepper and salt. Place them into a pan of boiling fat, and fry until they are a nice brown. They may be served either with or without gravy. Cold under-done beef will serve the purpose equally. 144. Chicken Pie Chicken pie may be served either hot or cold at any meal. Have the chicken or chickens disjointed, and place in a stewpan or saucepan with water, a bunch of sweet herbs in a muslin bag (so that they may be removed), a little ground mace, a piece of lemon peel, pepper, and salt. When stewed tender place them in a pie-dish with some streaky bacon cut in pieces and some hard boiled eggs cut in halves or quarters. Cover with a nice light paste, and bake in a moderate oven. 145. Devonshire Potato Pie To make this dish really well you need either to beat your steak, or have it cut very thin. Chop some onions and parsley very fine, mixing with them some mixed herbs, pepper, and salt. Cut the steak into pieces, and roll within each piece some of the stuffing. Well cover with either water or stock, then place upon the whole some potatoes cut in halves. Add a good-sized piece of butter, and cook slowly. The steak will prove hard unless it has been properly cooked. If the steak be right, the dish will be nicely cooked within an hour, or an hour and a half. Do not try to