The official handbook for the National Training School for Cookery

6. We arrange the slices in the centre of a hot dish, cover the dish, and stand it in the oven to keep warm. 7. We take the boiled cabbage, put it on a board, chop it up in small pieces, and put it in the frying pan to fry, a few minutes. We must stir it, and not let it burn, or stick to the pan. N.B. — If there are any remains of cold boiled carrots ox parsnips, they could be chopped up and warmed in a saucepan with about \ 02. of clarified dripping. 8. For serving, we put the fried cabbage, and carrots or parsnips round the dish, and the slices of meat in the centre. Lessons on Cooking Meat. — Mutton Broth. 147 s. d. 3 lbs. of the scrag end of the neck of mutton, 2 6 o o\ o o| O Or lod. per lb 2 oz. of pearl barley or rice 1 turnip 1 onion 2 leeks 1 carrot 1 teaspoonful of parsley ... Salt and pepper o o\ O I Time required, about two hours and a quarter. Now we will show you how to make Mutton Broth. 1. We take two ounces of pearl barley, wash it well, and put it in a basin of cold water to soak. 2. We put three pounds of the scrag end of the neck of mutton on a board, and cut it up in joints. 3. We wash the pieces of mutton in cold water, and then put them in a stewpan with three quarts of cold water, put the stewpan on the fire, and when it comes to the boil, skim it well, and add a teaspoonful of salt (which will encourage the scum to rise), skim it again, and move it to the side of the fire, to simmer gently for one hour and a half ; we must watch it, and skim it occasionally. 4. We take a turnip and an onion, wash them, and peel them. 5. We take a carrot, wash it, and scrape it. 6. We take two leeks, cut off the tops of the green leaves, and wash them well. 7. We cut up all the vegetables to the shape of dice. 8. When the mutton has simmered long enough, we strain off the liquor into a basin, and take the mutton, and cut up all the meat into small pieces. k 2 148 National Training School for Cookery. 0. We return the liquor to the saucepan, add the meat, vegetables, the soaked barley, and pepper and salt to taste, and put the saucepan by the side of the fire, to simmer gently, for about half an hour, until the vegetables are tender. 10. We take a sprig or two of parsley, wash it, and chop up finely on a board. 11. When the broth is finished, we must skim off all the grease, and then add the chopped parsley. 12. For serving, we pour the broth into a hot soup tureen. Lessons on Cooking Meat. — Roast Rabbit Stuffed. 1 49 ROAST RABBIT STUFFED. Average cost of " Stuffed Rabbit!' J", d. 1 Rabbit i 9 \ lb. of bread crumbs o 1 2 oz. of suet o 1 i A teaspoonful of chopped parsley \ A teaspoonful of chopped herbs (marjoram I and thyme) ) o if A little grated lemon rind and nutmeg . . Salt and pepper > 1 egg «... o 1 1 onion o o\ 1 shalot o 0.7 h, pint of stock o *§ 1 oz. of flour o o\ 1 oz. of butter o 1 2 7t Time required, about one hour and three quarters. Now we will show you how to Stuff and Roast a Rabbit. 1. We take a rabbit (which has been skinned and properly prepared for cooking), wash it well in cold water, and wipe it dry inside.