Domestic and economical cookery recipes

To cook the bacon, roll thin slices of streaky bacon, run a skewer through them, and either toast or bake them. Tomato, piquant, or any other suitable sauce may be poured round the base of the dish, or handed in a boat. No. 124. VEAL RISSOLES. £ pint of stock or cream Salt and pepper 1 egg Grated nutmeg Bread crumbs. Chop the veal and ham very finely, melt the butter in a stewpan, add the flour, stir until quite smooth, add the stock, and let it boil well for five minutes. Then add the chopped meat, seasoning, and mix well. When quite cold form into balls, brush with beaten egg, cover with bread crumbs, and fry in hot fat. Serve with fried parsley. No. 125. JUGGED HARE. \ lb. lean ham \ pint port wine 3 heaped tablespoonsful of flour 2 tablespoonsful mushroom catsup 2 tablespoonsful Worcester sauce 1 tablespoonful sugar, salt, pepper, and cayenne Skin the hare and cut it into neat pieces ; peel the 1 hare 2 large onions 1 carrot. 1 head celery ^ nutmeg 1 blade of mace 16 cloves Bunch of parsley ,, thyme ,, marjoram Stock or water 4 lb. cooked veal 2 ozs. lean ham 1 oz. of butter ^ oz. of flour Frying fat onions, stick cloves in one and chop the other finely ; scrape the carrot and chop it, also the celery ; wash the herbs and put in a piece of muslin, with the onion stuck with cloves and the mace, tie these securely with string. Cut the ham into slices. Place some pieces of hare in a stew jar, add a little ham, carrot, onion, celery, salt, pepper, cayenne, and grated nutmeg, put in layers until the jar is full, then cover with stock or water, add catsup, Worcester sauce, and sugar; place the lid on, and stew gently for three hours. Boil the liver from the hare and chop it very finely. Mix the flour with the wine into a smooth batter, add the liver, pour the contents of the stew jar half an-hour before dishing, and let it boil well to cook the flour. No. 126. DEVILLED CHICKEN Remains of cold chicken 1 tablespoonful mustard 1 tablespoonful Worcester sauce 1 tablespoonful mushroom catsup £ teaspoonful salt j teaspoonful pepper A little cayenne pepper The legs of the chicken are the best to use. They should be scored all over with a knife close to the bone. Make a thick sauce with the above ingredients. If not sufficient moisture use a little water. Cover the legs of chicken with the sauce, pressing it in where it has been cut ; place the chicken on a gridiron over a clear fire, or under a gas grill, and cook about ten minutes. No. 127. CALVES BRAINS (a la Francaise). Wash the brains and remove the fibres, put them in a saucepan with water to cover, adding a little salt, boil gently for twenty minutes. Drain quite dry, divide into equal sized pieces and place on rounds of buttered toast ; pour over them sauce made as follows : — ^ oz. butter, \ oz. flour \ pint stock Salt and pepper J teaspoonful chopped parsley | pint sherry Melt the butter, add the flour, stock, and sherry, boil well, then add the parsley and seasoning.