2. We take the rabbit's liver, put it in a small saucepan,
and cover it with water, put the saucepan on the fire, and
when it comes to the boil we should take out the lizer, and
put it on a board.
N.B. — This is called parboiling tlie liver.
3. We chop up the liver into small pieces.
4. We place a wire sieve over the board, take some
crumb of bread, and rub it through the sieve, there should
be about a quarter of a pound of breadcrumbs.
5. We put two ounces of suet on the board, cut away
the skin, and chop it up finely.
6. We take a sprig of thyme and marjoram, and about
two sprigs of parsley, take away the stalks, and chop them
them up finely, there should be about a dessertspoonful.
7. We put the liver, breadcrumbs, suet, and mixed herbs
into a basin, we also grate over about half a teaspoonful of
150 National Training School for Cookery.
lemon rind and nutmeg (as much as would cover one side
of a 3d. piece), we season it with pepper and salt to taste,
add one egg, and mix all well together with a wooden
spoon.
8. We fill the inside of the rabbit with this stuffing, and
sew it up with string.
9. For trussing it, we place it on a board, cut off the
fore joints of the shoulders and legs, press the legs close
to the body on either side, and pass a skewer through each
to secure them : draw back the head between the shoulders,
and pass a skewer through to keep it back.
10. We grease a piece of paper with some clarified
dripping or butter, and wrap it round the rabbit, to prevent
it burning ; we put it on a tin with about an ounce of
clarified dripping.
11. We put the tin in a hot oven to bake for about one
hour; we must watch it frequently and baste it well; a
few minutes before it is done, we should remove the
buttered paper, and sprinkle over the rabbit about a
quarter of a saltspoonfitl of salt, and baste it well.
12. While the rabbit is baking we should make the
sauce : we take one small onion and a shalot, peel them, cut
them in slices, and put them in a stewpan with one oimce
of butter.
13. We put the pan over the fire, and let the onion fry
for about three minutes ; it must not burn.
14. We now add one ounce of flour, and stir it well ; we
pour in half a pint of stock, and stir well till it boils and
thickens ; we season it with pepper and salt to taste, and
move the stewpan to the side of the fire to keep warm.
N.B. — If mushrooms can be obtained they would improve the sauce: about
six would be wanted, well washed, peeled, and cut in quarters, added
to the sauce, and stewed in it gently for ten ?ninutes.
15. For serving, we take the rabbit out of the oven,
place it on a hot dish, carefully remove the skewers, and
pour the sauce through a strainer over the rabbit.
Lessons on Cooking Meat, — Liver and 3acon. i32
INGREDIENTS.
2 lbs. sheep's or calf's liver,
i lb. bacon ,
i dessertspoonful of flour ,
Pepper and salt ,
i small onion ,
s. d.
i 4
i o
2 4h
Time required, about half an hour.
Now we will show you how to cook Liver and Bacon✪ Liver and Bacon.
1. We take one pound of bacon, put it on a board, and cut
it in thin slices.
2. We cut the rind off each slice of bacon.
3. We put these slices of bacon into a frying-pan.
4. We put the frying-pan on the fire to fry the bacon.
It will take about ten minutes. ✪ Fried Bacon and Liver
Page 59 · 2 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
2. We take the rabbit's liver, put it in a small saucepan, and cover it with water, put the saucepan on the fire, and when it comes to the boil we should take out the liver, and put it on a board.
N.B. — This is called parboiling tlie liver.
3. We chop up the liver into small pieces.
4. We place a wire sieve over the board, take some crumb of bread, and rub it through the sieve, there should be about a quarter of a pound of breadcrumbs.
5. We put two ounces of suet on the board, cut away the skin, and chop it up finely.
6. We take a sprig of thyme and marjoram, and about two sprigs of parsley, take away the stalks, and chop them up finely, there should be about a dessertspoonful.
7. We put the liver, breadcrumbs, suet, and mixed herbs into a basin, we also grate over about half a teaspoonful of
150 National Training School for Cookery.
lemon rind and nutmeg (as much as would cover one side of a 3d. piece), we season it with pepper and salt to taste, add one egg, and mix all well together with a wooden spoon.
8. We fill the inside of the rabbit with this stuffing, and sew it up with string.
9. For trussing it, we place it on a board, cut off the fore joints of the shoulders and legs, press the legs close to the body on either side, and pass a skewer through each to secure them : draw back the head between the shoulders, and pass a skewer through to keep it back.
10. We grease a piece of paper with some clarified dripping or butter, and wrap it round the rabbit, to prevent it burning ; we put it on a tin with about an ounce of clarified dripping.
11. We put the tin in a hot oven to bake for about one hour; we must watch it frequently and baste it well; a few minutes before it is done, we should remove the buttered paper, and sprinkle over the rabbit about a quarter of a saltspoonful of salt, and baste it well.
12. While the rabbit is baking we should make the sauce : we take one small onion and a shalot, peel them, cut them in slices, and put them in a stewpan with one oimce of butter.
13. We put the pan over the fire, and let the onion fry for about three minutes ; it must not burn.
14. We now add one ounce of flour, and stir it well ; we pour in half a pint of stock, and stir well till it boils and thickens ; we season it with pepper and salt to taste, and move the stewpan to the side of the fire to keep warm.
N.B. — If mushrooms can be obtained they would improve the sauce: about six would be wanted, well washed, peeled, and cut in quarters, added to the sauce, and stewed in it gently for ten minutes.
15. For serving, we take the rabbit out of the oven, place it on a hot dish, carefully remove the skewers, and pour the sauce through a strainer over the rabbit.
Lessons on Cooking Meat. — Liver and Bacon.
2 lbs. sheep's or calf's liver,
i lb. bacon ,
i dessertspoonful of flour ,
Pepper and salt ,
i small onion ,
s. d.
i 4 i o
2 4h
Time required, about half an hour.
Now we will show you how to cook Liver and Bacon.
1. We take one pound of bacon, put it on a board, and cut it in thin slices.
2. We cut the rind off each slice of bacon.
3. We put these slices of bacon into a frying-pan.
4. We put the frying-pan on the fire to fry the bacon. It will take about ten minutes.
Records on this page
Liver and BaconFried Bacon and Liver