The Ocklye cookery book

Prepare the fowl as for roasting, stuffing it with veal stuffing as you would a turkey; put it in a steamer and steam it for two hours and a half; then take it out, dredge it over lightly with flour, and roast it before a brisk fire for half an hour, basting it constantly. Dish it up, and serve with good gravy poured round it. HAM ROLL Ingredients Two pounds of ham. Three eggs. One pound of raw veal. Pepper and salt. Half a pound of breadcrumbs. Glaze. Mince the veal and ham finely ; mix in the breadcrumbs and the eggs well beaten, season it with pepper and salt, stir it all well together, roll it like a bolster, tie it up in a pudding cloth, and boil it for an hour and a half ; let it get a little cool, then take it out and glaze it. Beef may be used instead of veal, but the latter is to be preferred. TO ROAST A HARE Ingredients One hare. Gravy. Veal stuffing. Red currant jelly. Having stuffed and trussed the hare, tie a piece of fat bacon over the back ; then cover the whole hare with well greased paper, and roast it in front of a brisk fire for one hour, taking the paper off for the last quarter of an hour; baste it constantly with plenty of dripping all the time it is roasting. Take off the bacon, dish it up with a good gravy, and hand red currant jelly with it. The blood should be saved to use in the hash next day. JUGGED OR HASHED HARE Ingredients One hare. Two ounces of butter. The blood of the hare. Three ounces of flour. One onion. One quart of second stock. One carrot. One tablespoonful of red currant One turnip. jelly. A bunch of herbs. Forcemeat balls. One wineglass of claret. Cut a fresh hare, or the remains of a roast hare, into neat pieces; slice the vegetables into a stewpan with the herbs, add the butter, and fry them for about a quarter of an hour; then stir in the flour and add the stock, a quart or a little more, and the blood ; put in the head and trimmings, and let it all simmer gently for about two hours; then rub it through a hair sieve. Put the pieces of hare into a stewpan, add the sauce, red currant jelly, and forcemeat balls; let it simmer for about two hours and a half, or, if the hare is already cooked, one hour will be sufficient. Add the claret just before serving. Hare done in this way is quite as good as if cooked in the old fashion of jugging it in a jar in the oven. HOT POT Ingredients Mutton chops. Twenty oysters. Stock. Pepper, salt, and sugar, Onion. Potatoes. Kidneys. Lay some nicely-cut chops at the bottom of a pie-dish, a little good stock flavoured slightly with onion, then a layer of kidneys, and next about twenty oysters, a little pepper, salt, and one small teaspoonful of sugar; cover it all over with potatoes cut out like rock, and set it in the oven to stew for two hours. KABOBS Ingredients Part of a leg of mutton. Curry powder. Onions. Good gravy. Fat bacon. Cut your meat into pieces the size and thickness of a crown ; cover both sides of each piece with curry powder ; then put them on a skewer, with a very thin slice of bacon and of onion between each slice of meat; lay them on a baking tin with a piece of dripping on the top, and put them in the oven, basting them well till they are done. They should be almost crisp ; then take them off the skewers, place them in little piles on a hot dish, and serve with good brown gravy. They may be made of cooked or raw meat. KIDNEYS Ingredients Tliree or four liidneys. Half a teaspoonful of flour. One ounce of butter. Half a small wineglass of sherry. Salt and pepper. One gill of broth.