Household cookery

To truss a fowl for boiling, cut off the legs at the first joint, put the finger inside the fowl and loosen the skin all round the leg until the leg can be drawn inside the body (care must be taken, or the skin will split) ; then tie the legs securely in place with a piece of string. Truss the wings as for roasting, draw the skin of the neck underneath, and fasten with a few stitches. Squeeze some lemon-juice over the fowl, tie up in a buttered cloth, and put in a pan of boiling water. Boil 5 or 10 minutes, then simmer gently for i to \\ hour according to size. When done, put the fowl on a hot dish, and cover entirely with a white sauce made as below. Melt I oz. of butter in a pan, mix in i oz. of flour, \ pint of milk, and rather less than \ pint of liquid in which fowl was boiled. Stir till it boils, add salt, pepper, and a few drops of lemon-juice, then pour over the fowl. Garnish with yolk of hard-boiled egg rubbed through a sieve. Use also a little parsley with the garnishing. I rabbit. \ lb. fat bacon. I pint water. I oz. flour. Stewed Rabbit I rabbit. \ lb. fat bacon. I pint water. I oz. flour. 1 large onion. 2 or 3 cloves. Salt and pepper. Method. — Cut the bacon into small squares, fry nicely, remove them from the pan. Cut the rabbit into neat joints and fry in the bacon fat, remove, put in the onion, peeled and sliced, and fry a light brown. Mix in flour, add water, stir slowly till it boils, then put in the rabbit, bacon, salt and pepper, and cook gently about hour. Place the rabbit neatly on a hot dish and pour the gravy round. Stuffed Pork 2 or 3 lbs. pork. 3 oz. bread-crumbs. \ lb. onions. i tea-spoonful powdered sage. Seasoning to taste. Method, — Peel and boil onions till soft, strain, chop finely, mix w^ell with bread-crumbs, sage, and seasoning. Score the skin (this makes the pork easy to carve), insert the stuffing. Place in a tin. Bake in a hot oven, basting frequently. Allow 20 minutes to each pound of meat and 20 minutes over. Place on a hot dish, and make gravy as for beef and mutton. Pour in a gravy-boat. Serve apple sauce with this dish. Rolled Steak 1 lb. steak. 2 oz. dripping. I carrot. Salt and pepper. \\ oz. flour. 3 or 4 table-spoonfuls breadcrumbs. I dessert - spoonful chopped parsley. I table-spoonful Worcester sauce. I small onion, finely chopped. i\ pint stock or water. Method, — Mix bread-cnimbs, parsley, finely chopped onion, salt, and pepper in a bowl. Flatten the steak on a board, spread the mixture over the meat, roll up, and tie with a string. Put the dripping into a pan ; when quite hot, put in steak and fry a good brown. Remove it from pan and mix in flour. Add stock or water slowly, stir till it boils. Add carrot, scraped, washed, and thinly sliced, Worcester sauce, salt, and pepper. Put back the meat and stew gently for 2 hours. Put the meat on a hot dish and place some fried onions round it. Serve the gravy in a gravy-boat. Fried Onions. Peel and cut into thin slices 3 or 4 Spanish onions ; fry in hot fat until tender and a golden brown. Beef Collops I lb. lean beefsteak. i dessert - spoonful chopped 1 egg. parsley. Salt and pepper. , i dessert-spoonful finely chopped \\ oz. dripping. onion. 2 or 3 table-spoonfuls bread- i oz. flour, crumbs. | pint water.