The official handbook for the National Training School for Cookery

N.B. — Instead of reducing the stock for glaze, glaze can be bought at the grocer's ; about half an ounce would be required, and it should be put in a glaze pot with about a tablespoonful of water ; the glaze pot must be placed in a saucepan of boiling water, over the fire ; when the glaze is melted, it should be stirred with the brush, before brushing over the meat, as directed in paragraph 14. The stock can be used for soup. 13. We then put the stock in a stewpan, and put it on the fire to boil, without the lid, so as to reduce the stock to a glaze, about a gill (a quarter of a pint). 14. We now take the beef and with a paste brush cover the joint with the glaze, brushing it over several times until all the glaze is used up ; as soon as the glaze is cold and set on the beef it is ready for serving. 94 National Training School for Cookery. Lesson No. 5. » 1 rabbit \ lb. of bacon .f. d. 1 9 o 3 1 oz. of flour 1 carrot 1 onion 1 shalot 1 pint of second stock 3^., or water. Time required, about two hours. Now we will show you how to Stew a Rabbit. 1. We take a rabbit (which has been skinned and properly prepared for cooking), put it on a board, and cut it up into neat pieces, with a sharp knife. 2. We must wash the pieces of rabbit, and dry them in a clean cloth. 3. We take a quarter of a pound of bacon, and cut it up in inch lengths ; we put it in a saucepan over the fire to fry for about six minutes ; we then take it out, and put it on a plate. 4. We now put the pieces of rabbit in the saucepan, and let them fry brown, in the bacon fat. We must watch it, and turn the pieces occasionally. 5. We take a carrot, wash it, scrape it clean with a knife, and cut it in half. 6. We take an onion, and a shalot, and peel them. 7. We now put the fried bacon, and the vegetables into the saucepan, with the rabbit. Lessons on Cooking Meat. — Stewed Rabbit. 95 8. We also add one ounce of flour, pepper, and salt to taste, and pour in one pint of second stock or water. 9. We put the saucepan over the fire, and stir well till it boils, then skim it well, and move the saucepan to the side of the fire, to simmer gently, for about one hour and a quarter, or perhaps a little longer if the rabbit is old. 10. For serving, we arrange the rabbit, and bacon on a hot dish, and strain the sauce over it. g6 National Training School for Cookery. Lesson No. 6. STEWED OX CHEEK. Average cost of " Stewed Ox Cheek? and about 4 quarts of Soup, s, d. Ox cheek, about 6 lbs., at <\d. per lb 2 o 2 carrots o 1 1 turnip o o§ \ head of celery o 2 4 onions o Bouquet garni [i.e. sprig of thyme, marjoram, parsley, and a bayleaf) 12 cloves 1 blade of mace 20 peppercorns Salt 1 oz. of butter 1 oz. of flour 1 teaspoonfui of Harvey Sauce I teaspoonfui of mushroom ketchup .... 2 7! Time required, about four hours and a half. Now we will show you how to Stew Ox Cheek. 1. We take the ox cheek, and wash it well in warm water, put it on a board, and carefully cut all the flesh off the bone, with a sharp knife. 2. We roll the flesh up, and tie it round with a piece of string, put it in a stewpan with one ounce of clarified dripping, and put it over the fire to fry brown.