Evans' recipe cookery book

A Very Effective Garnish. — Pour into dish as before ; when set, sieve equally the yolks of three hard-boiled eggs which have been crumbled fine ; make a trellis -work design with tiny sprigs of cress or chopped salad, beetroot, or white of boiled egg ; add more jelly ; stand till cold. Use for turkey, fowl or raised game pies. SAVOURY BALLS Ingredients. J Lb. Bread Crumbs. \ Lb. Mashed Potatoes. Chopped Parsley and Thyme. A Little Butter. (VEGETARIAN). 2 Hard-Boiled Eggs, i Egg (Uncooked). A Little Chopped Onion. Pepper and Salt. Method. Chop hard-boiled eggs fine and mix with dry ingredients ; warm a little butter and beat in egg ; mix all together ; form into balls ; dip into egg and bread crumbs ; fry in butter for fifteen minutes. Serve hot. SAVOURY PUDDING. Ingredients. 6 Ozs. Stale Bread. 3 Eggs. 2 Ozs. Fine Oatmeal. Pepper, Salt and Cayenne 2 Ozs. Suet. to taste. Thyme, Sage and Marjoram. Method. Soak bread in hot milk and allow it to get cold ; mix dry ingredients with bread ; beat eggs and mix well in ; melt some dripping in tin to boiling point ; spread mixture in with fork ; bake from thirty to forty minutes. Serve like Yorkshire pudding. JUGGED HARE. Ingredients. i Hare. 1 Quart Strong Stock. 1 Oz. Flour. 2 Bay Leaves. 1 Sprig each Thyme, Marjoram, Parsley, Celery Top. 12 Peppercorns. 2 Ozs. Butter. 2 Ozs. Bacon. 6 Cloves. 2 Blades Mace, 1 Chili or 4 Cayenne Pods. 1 Onion. Cut the hare into joints ; season with pepper, salt and cayenne ; melt butter in pan, and fry the hare and bacon therein until they are a nice brown ; put into a wide-mouthed jar and cover same ; add stock and put in quick oven for twenty to thirty minutes ; put the onion, all the herbs and spices in a muslin bag, and tie them up ; add this to contents of pan and stew for three hours ; melt a further ounce of butter in saucepan, and stir in flour till it is a smooth paste ; slowly stir this into contents of stew- jar. Served with fried forcemeat balls and black currant jelly. RABBIT : STEWED A LA FRANCAISE. ingredients. 1 Nice Young Rabbit. 2 Ozs. Butter. i Lb. Small Onions. 1 Pint Stock. 2 Ozs. Bacon and Lean Ham. Pepper and i Bay Leaf. 1 Sprig each Thyme and Parsley. i Tablespoonful French Vinegar. Salt to taste. Wash, dry and joint the rabbit. Make butter hot in the stewpan ; cut onion in slices and bacon in dice ; fry, with the rabbit till brown ; add ham cut into strips ; the herbs, a few white peppercorns; and a clove or two should be tied up in muslin, so that they may be easily removed. Add the stock and vinegar, and simmer for two hours. The age of the rabbit sometimes necessitates longer cooking. Season just before serving. GELATINE OF RABBIT. Cut a rabbit into joints, soak for two hours in strong salt and water. Take out the pieces, add salt, pepper, and a grain of cayenne, and simmer gently. Take the meat from the bones, cutting it into neat pieces, lay in a mould, arranging these with two eggs and a quarter of a pound of ham cut small. Add to the liquid in the saucepan half an ounce of gelatine, the bones, and simmer an hour. Pour this through a strainer over the rabbit, etc., cover, and bake half an hour in a moderate oven. Turn out when cold ; save a little liquid, now a stiff jelly, to decorate. 9° OMELETTE SOUFFLE. ingredients.