Paper-bag cookery

Hare or Rabbit (Roasted). — Stuff and truss a hare or rabbit in the ordinary way. Well sprinkle with flour, and rub with cream, butter, or dripping. Place in a paper-bag with seasoning (according to taste) in the usual way. Put on broiler in hot oven. Al- low 43 minutes. Stewed Rabbit. — Treat in the same way as the hare. It can be made most tender and palatable with only salt, pepper, and a little flour, and one chopped onion, three table- spoonfuls of water, and a little dripping. Place in a paper-bag. Allow 40 minutes in a hot oven. Stewed Hare. — Cut up the hare in pieces, place on dish, add salt and pepper to taste. Add an apple and a little fat bacon or ham if desired. As a substitute, two ounces of but- ter or a tablespoonful of lard will be equally satisfactory. One large finely chopped onion, bunch of sweet herbs (to taste), a large table- SOYER’S PAPER-BAG COOKERY 47 spoonful of flour. Mix together. Add a quarter of a tumbler of water, stock, or wine, mix with the other ingredients, place all to- gether in a paper-bag, and lay on the broiler. Allow 45 minutes in a hot oven. Irish Stew. — Cut up two or three pounds of mutton in the ordinary way. Leave very little fat. Add salt and pepper to taste. Add six large onions, peeled and finely chopped, and two pounds of peeled and thinly sliced medium sized potatoes, and bunch of sweet herbs. Place above in a bag, and add half a tumbler of cold water. Place on broiler in hot oven. Allow 40 minutes. Lamb Kidneys, or any other kidney broil. Skin the kidney, split and place on skewer in the usual way. Season to taste, and add a little butter on top. Place in a well-buttered paper-bag and seal. Place on broiler in a very hot oven. Allozv 5 minutes. Stewed Kidney of any kind except beef. Clean and cut up in several pieces, not too thin. Add salt and pepper to taste. For six kidneys add one teaspoonful of flour, or half a teaspoonful of arrowroot. Add a little chopped tomato and a few slices of mushroom. 48 SOYER’S PAPER-BAG COOKERY Add any kind of sauce, also one teaspoonful of sherry or Madeira (if desired), one shallot, not cut , or a small piece of onion, not cut, and a little chopped parsley. Mix all care- fully on a plate. Butter or grease the paper- bag, seal up. Place on broiler in very hot oven. Allow 5 minutes. The oven must he very hot. Remove onion or shallot before serving in a very hot dish. Beef, Veal, Pork, or Mutton, or any other meat can be treated by the same method. Cut up the meat in slices. Chop finely a small onion or shallot. Add any kind of to- mato sauce or ketchup, also a few herbs (tied together), according to taste. Add fresh to- matoes or mushroom (according to taste), salt and pepper. Place a little butter with the above in the paper-bag and one teaspoon- ful of flour. Mix together, and when bag is sealed up place on broiler in hot oven for 40 minutes, when it will be ready, and can be served in paper-bag, or dished up in the ordi- nary way. Curried Venison. — Cut up 3 lbs. of lean venison (mutton or beef can be used instead). Peel and chop three tomatoes, and add one SOYER’S PAPER-BAG COOKERY 49