The victory cookery book

i aire pak ews ~s Se LEO € Sausages Made with Cooked Meat Materials —Remains of cooked meat (fat, lean and gristle), equal amount of crumbs, egg (1 egg to 1 |b.) or 1 oz, flour, a little fried chopped onion, a few drops of vinegar. Method.—Mince the meat, add the crumbs, moisten with egg, or instead of egg 1 oz. of flour; season well, and mix thoroughly. Finish as directed for fresh sausages (p. 91). The onion and vinegar help to bring back the flavour which the meat has lost. Sausages can also be made by using half fresh and half cooked meat. Sausage Rolls Materials.—Sausage meat, short paste. Method.—Roll out some short paste (see p. 183) and cut into oblong pieces of the size desired. Brush over with cold water, place in the centre across a roll of sausage ‘meat and fold over with the paste so that the ends meet. Press down the edges, prick the top once or twice, and bake in an oven hot at first and then cooled. Fresh Meat Sausage Materials.—6 oz. of lean meat, 2 oz. fat, 4 oz. crusts of bread, salt and _ pepper, — nutmeg and spice, a little flour. Method.—Mix the fat with the meat, © season with salt, pepper, nutmeg and spice, | if liked, and pass through a mincing-machine. | Soak the bread thoroughly in cold water and then drain, but do not squeeze the water out. When drained, mix with the meat and pass again through the mincer, then work © by hand or with a wooden spoon until thoroughly mixed. Leave for a time and © then shape into sausages, flouring the hands and board. Fry slowly in shallow fat until | brown, or bake in the oven. A coating of | batter made of flour and water and then — a good dusting of crumbs improves their appearance and size. A sausage should always be left after mixing before it is cooked, otherwise it — shrinks too much. FIVE DISHES FROM ONE RABBIT, EACH DISH FOR © TWO PERSONS (1) Fillets of Rabbit with White Sauce en Casserole Materials.—Fillets of rabbit (2), some — white sauce (see p. 41), vegetables and potatoes, pepper and salt. Sat te ee a a a ag OT = ie BRI iE ee * if td Method.—Cut the fillets from the back, | flatten slightly, season with salt, a pinch of | pepper, and brush over with fat. Place in | a casserole, cover it, and cook the fillets on | both sides without colouring, which will take _ about 5 minutes. Dish up, cover with sauce, | and garnish with vegetables and potatoes. | The above may be egged, crumbed and | fried, or grilled and served with salad. (2) Quenelles of Rabbit (One Leg) Materials.—1 leg of rabbit, 4 oz. fat, 2 oz. bread panada (see p. 235), rice, salt, pepper and nutmeg, white sauce (see p. 41). Method.—Bone the leg and remove all the sinews. Chop the meat finely together with the fat and bread, season with salt, pepper, and nutmeg. If a mortar is available, pound the meat till thoroughly blended with the other ingredients, or put three times through a mincer to save time. Form into the shape of quenelles. Simmer 10 to 15 minutes in boiling stock or salted water. Drain well. Serve on a bed of rice and pour a creamy sauce over. (3) Cutlets of Rabbit (Second Leg) Maierials.—Same ingredients as for quen- elles, purée of peas as garnish, gravy or tomato sauce (see p. 48). : Method.—Prepare the same as for quen-_ elles. Shape like cutlets; egg, crumb and fry; garnish with the peas (or any other garnish), and serve with gravy or tomato sauce. (4) Stewed Rabbit Maiterials.—2 shoulders of rabbit, 2 pieces of back (near the neck), 1 oz. of fat, a little corn flour, salt and pepper, a few potatoes, 1 small onion, stock.