Miss Parloa's kitchen companion

Have the rabbits skinned by the butcher. Draw them, and wash carefully ; then cut into handsome pieces, and roll these in flour. Put the butter into a frying-pan, and when it gets hot, put in the meat. Brown well on both sides, being careful not to burn. When the meat has been well browned, put it into a stew-pan, and put into the frying-pan such flour as remained after the meat was rolled in it. Stir until the mixture gets smooth ; then add the water, and cook for ten minutes. Pour this liquid over the meat in the stew-pan. Add the spice, salt, pepper, and the onion, uncut. Cover closely, and simmer for an hour and a half; then add the wine, lemon juice, and ketchup. Arrange the rabbit on a warm platter, and strain the sauce over it. Serve with a dish of boiled rice. Fillet of Beef. WITH a sharp knife, remove the tough membrane from the upper side of a tenderloin. This is done in the same manner as skinning a fish. Fold the thin end under, and skewer it into position ; then lard it. Season with pepper and salt. Now rub soft butter over it, and dredge thickly with flour. Place in a dripping-pan, larded side Larded Fillet of Beef. up, and roast in a hot oven for twenty-five minutes, if desired very rare, or for thirty, if moderately rare. It will not require any basting. Serve with any of the following-named sauces poured around it : mushroom, Spanish, Chateaubriand, or financiere. Should only a small fillet be required, have it cut from the thickest part of the tenderloin. Cook it the same time and in the same manner as if it were a whole tenderloin. When the entire tenderloin is used, it should be carved in the centre ; but when only a few pounds are used, the Larded Fillet of Beef. carving is done from the end. Sometimes the smaller piece in the above illustration is cut from the fillet and sliced and then replaced, before the dish is sent to the table. Fillet of Beef a la Bearnaise. For eight persons allow about three pounds of the tenderloin of beef. Out it in slices about three-quarters of an inch thick. Sprinkle these slices with salt, pepper, and flour, and broil over a bright fire for seven minutes. Place on a warm dish, and pour hot Bearnaise sauce around the meat. Serve at once. Fillet Steaks with Olives. Cut six steaks from the thickest part of the fillet. They should be about three-quarters of an inch thick. Now cut each slice into two triangular pieces. Sprinkle a table-spoonful of lemon juice over them, and brush them over with olive oil or melted butter. Put them in a cold place for an hour or more. Stone the olives, and simmer in clear stock for half an hour. Have a brown sauce ready. Ten minutes before serving-time, put the steaks to broil over a clear fire. Cook them for six minutes. Arrange in a circle, with the points overlapping, on a warm dish j fill the centre with the olives. Pour the brown sauce around 'the meat, and serve very hot. With the six slices of steak, use three gills of brown sauce and two dozen olives. Fillet Steaks a la Chateaubriand.