The victory cookery book

Method.—Fry the pieces of rabbit lightly in the fat and season with salt and pepper. When browned, add a few potatoes cut into dice, and the onion. Fry all together carefully. If the rabbit is done before the vegetables, remove it and cook the vegetables longer. When done, dish up the rabbit and garnish it with vegetables. Rinse the pan out with stock, cook till all gravy is dissolved, thicken slightly with corn flour mixed smooth with a little water and brought to the boil. Add this to the boiling stock and stir together until clear. Pour over the rabbit. This dish may be, like so many others, cooked and served in the one casserole to Save washing-up. | (5) Rabbit Soup Materials.—Rabbit bones, 1 onion, 2 02. raw rice, salt, 8 pints water, 1 teaspoonful curry powder, } oz. corn flour. Method.—To make the bones into stock, fry them with the onion and curry powder and cover with the water. Add rice and ‘salt and cook until the rice is tender. To do this well takes one hour. Strain the liquid into a basin and remove all the bones with the meat. Crush the rice through a sieve or mincer, return to the soup, correct | the seasoning, and thicken slightly with corn flour. Patties (Four Small) (MapE oF Meat OFF BONES USED FOR | Soup) Pick all flesh off the bones, chop finely, | mix with tomato, brown or curry sauce | (see p. 41), and place in patty cases or make | into rissoles or other made dish. Cobbler’s Pie Materials (For Paste)—8 oz. suet or | clarified fat, 8 oz. self-raising flour, 8 oz. | dry mashed potatoes, a little salt and pepper. } (For Pie Filling).—4 oz. or more of gristle taken from bones which have been used for — stock, 1 or 2 oz. onion, 4 oz. dripping, 1 lb. | potatoes, a little salt and pepper, 4 oz. flour. — Method.—Line the sides of a pie dish or baking-tin with a suet paste made of the - mashed potatoes, suet, flour, salt and pepper. Do not use any water to mix. Fry the onion in the dripping; when this begins to — cook, add the flour, and fry to a fawn colour, then add the potatoes, cut into dice, cooked or raw, and cover with water or stock; season to taste, also add the gristle minced or cut small. Cook until the potatoes are done. Fill the pie dish with the mixture, arrange a layer of cooked sliced potatoes on — the top, and bake for 80 minutes. The same dish can be made by filling all the ingredients in without first cooking them, covering the — pie with an old plate or dish. _When nearly — done remove the plate, to allow the surface to colour. In that case the time for cooking will be 1 hour. Savoury herbs can be added, and just a sprinkling of vinegar or Worcester sauce will add piquancy to the boiled — gristle. Meat and Potato Flan Materials.—Potato pie crust (see p. 181), mixture as described for cobbler’s pie (see p. 95), slices of cooked potato, a little fat to baste, a sprinkling of chopped parsley. Method.—Line a tin plate with potato pie crust. Prepare the mixture as described for cobbler’s pie; fill the plate with this, and cover with slices of cooked potato. Baste with fat and bake to a nice colour. _ Serve sprinkled with chopped parsley. Potato Pancakes with Bacon Materials—1 lb. raw potatoes, 4 oz. bacon, 1 egg, juice of half a lemon, 4 |b. self-raising flour, salt, pepper and nutmeg. Method.—Place the lemon juice in a basin, and grate the potatoes into it. Add the egg, salt, pepper and a little nutmeg, and when mixed add the flour. First fry the bacon, then use the bacon fat to fry the pancakes. This quantity will make about 12 small pancakes. The potato pancakes can _ also be served with sweet syrup, in which case leave out the pepper and nutmeg. With | minced meat, cooked ham or cheese folded _ inside, they make a good breakfast dish.