The official handbook for the National Training School for Cookery

16. We take the pieces of rabbit and wash them in cold water. 17. We take the pieces of rabbit out of the cold water and place them on a sieve to drain. 18. We take a stew-pan and put in it three ounces of fresh butter. 19. We put the stew-pan on the fire to melt the butter. N.B. — We must be careful that it does not burn. 20. We take two small onions and peel off the two outer skins. 21. We divide the onions in half down the centre, and cut them up so that the slices are in half circles. 22. We put these sliced onions into the melted butter, we also add two cardamums, and let them fry a pale brown. 23. We then take the onions carefully out of the stewpan with a slice, and place them on a piece of whitey-brown paper to drain off the grease. Cooking Meat. — {^Entries?) — Indian Curry. 55 24. We now take the basin of spices, and add as much cold water as will make the basin three parts full. 25. We add to the basin of spices a small dessertspoonful of salt. 26. We now pour all the contents of the basin into the melted butter in the stew-pan, to cook for about twenty minutes, stirring well all the time with a wooden spoon. N.B. — To test when the spices are sufficiently cooked, you should smell them, and if they are quite done, no particular spice should predominate. 27. We now place the pieces of rabbit in the stew-pan to brown. 28. We must turn the pieces of rabbit occasionally so that they get brown on all sides. 29. We now pour into the stew-pan a teacupfid of cold water to make the meat tender. 30. We put the lid on the stew-pan, and let it all cook steadily for about an hour. 31. We must watch it carefully, and stir it perpetually. N.B. — A good deal of stirring is required. 32. We must add by degrees a teacupful of cold water, to wash down the bits of spice which will stick to the sides of the stew-pan. 33. We must also add by degrees, half a pint of cream, or good milk [water might even be used instead] and mix it well together with a wooden spoon. N.B. — We must be careful that no pieces of meat or spices stick to the bottom of the pan. 34. We now take half the fried onions, chop them up finely, and add them to the curry. 35. We then put into the mortar five coriander seeds, and one inch of the stick of cinnamon, and pound them well together with a pestle. 36. When the rabbit is quite done, we take the piece? out with a fork, arrange them nicely on a hot dish, and pour the gravy round. 37. We then sprinkle over the rabbit the remainder of 56 National Training School for Cookery. the fried onions, the pounded cinnamon, and coriander seed. 38. We take a fresh lemon, cut it in half, and squeeze all the juice of it through a strainer over the rabbit \ and it is ready for serving. N.B — Boiled Patna rice should be served with the above curry. Cooking Meat. — (Entre'cs.) Quenelles of Veal. 57 Lesson No. 2. QUENELLES OF VEAL. Average cost of " Quenelles of Veal (about 1 2) and the Sauce." s. d, 1 lb. of the fillet of veal i 3 2 oz. of butter o 2 2| oz. of flour o Oj 1 pint of 2nd white stock 0 3J 2 eggs o 2 1 dozen button mushrooms o 6 1 gill of cream o 6 1 teaspoonful of lemon juice ) , Salt j ° °2 Time required, about three-quarters of an hour.