Handbook of practical cookery

As the pieces of kidney become brown, remove them from the butter into a stew-pan, and when all are thus transferred, put the stock into the frying-pan, and stir until it boils. When boiling, pour the stock over the kidney in the stew-pan, and let all cook over a very slow fire for an hour and a half. At the end of this time, put the flour of rice into a bowl, moisten it with the catchup, add the caramel, and pouring this into the stew-pan with the kidneys, cook all together for half an hour longer. Serve in a covered dish. Braised Fillet of Veal— Three pounds of fillet of veal, one quarter of a pound of fat bacon, one and one-half pint of stock, one carrot, one turnip, one head of celery, one tea-spoonful of whole white pepper, one tea-spoonful of salt. Cut the bacon into thin strips about two inches in length and one-third of an inch in width. Place next the fillet upon a board, and with a sharp knife take off the skin, then threading a larding-needle with the bacon, lard the top of the fillet with it as thickly as possible. When the veal is larded, cut the vegetables into small pieces and put them into a braising or ordinary copper stew-pan. Pour over them then the stock, add to this the pepper-corns and salt, and lay the fillet upon the vegetables, which should be arranged thickly enough to lift the meat quite above the stock. Place the braising-pan now over a quick fire, and baste the fillet constantly until the stock boils. Cover the fillet then with a sheet of greased kitchen-paper cut to the size of the braising-pan, close the lid of the pan, and place it in a quick oven, where it must remain for an hour and a quarter. While in the oven, the lid of the pan and the paper covering should be raised and the fillet basted at frequent intervals with the stock. At the expiration of the hour and a quarter, remove the fillet to a hot platter and put the braising-pan over "a quick fire, until the stock is reduced to half the quantity, when it should be poured through a strainer around the meat and all hurried quickly to the table. NOTE. — The secret of successful larding lies in cutting the strips of bacon long, and taking a deep, long stitch with the larding-needle. Browned Rabbit. — One rabbit, six thin slices of bacon, one laurel leaf, one sprig of thyme, one table-spoonful of chopped parsley, one table-spoonful of flour, one and one half glasses of brandy, one tea-spoonful of salt, one saltspoonful of pepper, one gill of stock. Cut the rabbit in neat joints, and sprinkle over them the flour. Place in a frying-pan the bacon, and cook it slightly on both sides ; take them out of the frying-pan and place them in a stew-pan. The pieces of rabbit must now be placed in the frying-pan and browned to a nice light brown. As each piece browns, remove it and place it in the stewpan; add the thyme, laurel leaf, and parsley. Pour now into the frying-pan the stock, pepper, and salt, and stir all over the fire till boiling. When boiling, pour this over the RABBITS STEWED IX WHITE SAUCE — CURRIED RABBIT. 61 rabbit in the stew-pan, add the brandy, and allow all to simmer very slowly for one hour. Remove the pieces of rabbit, place them on a dish, and strain the gravy over.