Buckmaster's cookery

pint of good stock. 10. Put in the hare, bacon, six mushrooms chopped fine, one onion stuck with four cloves, one carrot sliced, bouquet of herbs, small piece of celery, two eschalots, pepper, salt, half a pint of port wine, two tablespoonfuls of ketchup. 11. Stir all well together until it boils. 12. Simmer gently two hours. 13. Strain the gravy ; if too much, reduce to half a pint. 14. Make a dozen forcemeat balls, thus — four ounces of bread crumbs, two ounces of suet chopped fine, pepper, salt, grated rind of half a lemon, thyme, and chopped parsley. 15. Mix together with one egg. 16. Roll into little balls. 17. Fry brown in boiling fat. 18. Lay in the hare gravy for half an hour before it is finished. 19. Serve with fried croutons of bread. Precautions. — ’Be careful not to have an old hare, and do not allow the balls to break. 1. Cut up with a sharp knife into small dice the remains of any cold veal. 2. Trim off all the fat, gristle, and brown parts which have seen the fire. If you have no stock, prepare a little in the following manner. 3. Take a clean stewpan, break up the bones, add the trimmings of the veal and any odd pieces in the larder (a slice of ham is acceptable), cover with water, and season with pepper and salt, a bouquet garni, a blade of mace, and fifteen pepper- MINCED VEAL. Ingredients. A Rasher of Lean Ham. White Stock, i oz. of Eutter. A Bouquet garni. Lemon. Flour. Hashes and Stews. corns, a strip or two of lemon-peel (and a small sliced carrot and onion if the flavours are liked). Let these simmer for two or three hours. 4. Strain into a basin. 5. When cold remove all the fat. 6. Melt in a stewpan an ounce of butter. 7. Stir in a tablespoonful of flour. 8. Add the stock. 9. Boil. 10. Skim if necessary, and stand it aside to cool a little. 11. Stir in the veal. 12. Gently simmer, just sufficient to warm the meat through. 13. A spoonful of cream is an acceptable addition to the mince. Serve with toasted or fried sippets of bread. Precautions. — The careful preparation of the sauce is important, which should be the thickness of cream, and the meat should be cut into pieces of uniform size. HARICOT MUTTON (1). Ingredients. 3 lbs. of Neck of Mutton. 2 Onions. 3 Carrots. Pickles. Butter. Ketchup. 3 Turnips. Haricot properly means French beans; it now means meat cut into chops, and stewed with vegetables. 1. Divide three pounds of the best end of neck of mutton into chops. 2. Trim and shape them, and remove the fat. 3. Cut two onions into slices. 4. Cut three moderate-sized turnips and three carrots into fancy shapes with a vegetable cutter. 5. Take a clean frying-pan, and fry the cutlets lightly in butter over a. brisk fire, but do not cook them. 6. Fry the vegetables in the same butter for three or four minutes, but do not brown them or change their colour. 7. Put the cutlets into a stewpan. 8. Lay Buckmaster s Cookery. the vegetables oil them. 9. Cover with stock, and let the contents come slowly to the boil. 10. Skim off all the fat. 11. Put aside to simmer for two hours. 12. Season with pepper and salt, and finish with a teaspoonful of mushroom or walnut ketchup, and mixed pickles finely minced. 13. Dish the chops in a soup-dish, pour over the gravy and vegetables, and serve. Precautions. — Freedom from fat and delicate flavouring are necessary. HARICOT MUTTON (2). Ingredients.