Handbook of practical cookery

in the bread crumbs, the coating should be pressed on firmly and smoothly with the blade of a knife ; and when the clarified fat has been heated in a frying-pan until the blue smoke arises from it, the cutlets should be dropped one by one therein, and cooked for seven minutes, turning them once in the pan while frying. While the cutlets are cooking, the onions should be taken from the boiling water and chopped very finely. Put them then into a dry sauce-pan, and mix them together with an ounce of flour, add by degrees the milk, pepper, and salt, when the sauce-pan must be placed over the fire and its contents stirred until the milk boils. When boiling, add the butter, letting all cook together for two minutes. The cutlets should now be arranged in a circle upon a hot platter, the turnip and carrot filled into the centre, and the soubise poured around the whole. Ragout of Rabbit. — One rabbit, one quarter of a pound of bacon, one tea-spoonful of mixed dried herbs, six small mushrooms, one very small onion, one tea-spoonful of salt, juice of one-half of a lemon, two ounces of flour, one tablespoonful of Harvey's sauce, one wine-glassful of sherry, one gill of stock. The rabbit must first lie for an hour in strong salt and water, after which it should be cut into convenient pieces and dried thoroughly in a towel. The bacon should then be cut into dice, and, putting it into a stew-pan and over a hot fire, fried until it is brown. Take out now the browned bacon, and substituting the pieces of rabbit therefor, fry these also until brown, sprinkling in the flour as they cook, which helps them to a fine colour. While the meats are browning, the mushrooms and onion should be chopped exceedingly fine, almost to a powder, and this sprinkled over the browned rabbit, also the salt, pepper, and herbs. Stir all well together, then squeeze over it the lemon-juice, adding also the Harvey's sauce, sherry, and last of all the stock. STEWED KIDNEY — BRAISED FILLET OF VEAL. 59 Cook slowly for one hour, stirring constantly meantime, as the perfection of this preparation lies in preserving its exceeding dryness without letting it burn. NOTE.— Only a young rabbit is suitable for this dish, as an old one requires too long for the cooking. The bacon is used for this preparation because of the fine flavour which it imparts, but butter may be substituted for it in cooking the rabbit, if more convenient or desirable. Stewed Kidney. — One pair of ox-kidneys, one ounce of butter, one and one-half ounce of flour, one half ounce of flour of rice, three gills of second stock, one tea-spoonful of salt, one half tea-spoonful of pepper, one dessert-spoonful of mushroom catchup, six drops of caramel. Begin by washing the kidneys thoroughly in cold water. Dry them well in a towel, and cut into very thin slices. Prepare upon a plate the flour, pepper, and salt, into which dip each piece separately ; and melting the butter in a frying-pan, when the blue smoke arises brown the kidney therein.