22. Roast Rabbits. — Skin and clean with great care, and wash a pair of fat rabbits (or hares), stuff with a force-meat of crumbs seasoned with butter, onion, thyme, pepper and salt✪ Roast Rabbits'. Sew up with fine thread, bind the legs to the body in a kneeling posture, and place in dripping pan. Pour over them one cupful boiling water, and invert another pan over them to keep them in. Baste with butter twice, with their own gravy twice, and twice again with butter. Just before you take them up dredge with flour and give a final baste with butter. Dish when threads have been cut and drawn out. Thicken and season the gravy. CHAPTER XL MEAT AND FISH SAUCES. Meat Sauces: 1. Tomato Sauce. — ^One-half can tomatoes, one tablespoonful flour, one slice onion ; cook tomatoes and onion ten minutes and add the flour blended with one tablespoonful butter; when thick, add salt to taste, one teaspoonful sugar✪ Tomato Sauce, and strain. Nice for meat, fish or mac- aroni. 2. Tomato Cream Sauce. — Cook half a can of tomatoes with one stalk of celery, a slice of onion and a bit of bay leaf, for twenty minutes. Add half a salt.'spoonfnl of soda and strain. Make a cupful of cream sauce by melting a tablespoonful of butter and adding a table- spoonful of flour and a cupful of cream or milk✪ Tomato Cream Sauce, and just before serving combine with the to- mato. Season to taste. The soda will make the sauce less liable to separate. THE PHYSICAL CULTURE COOK BOOK. 109 3. Mint Sauce (For boiled mutton). — One- quarter pint of vinegar, four tablespoonfuls of chopped meat, and two of sugar✪ Mint Sauce; let stand for an hour or more before using. 4. Caper Sauce (For lamb or mutton). — Make a drawn butter No. 2 and add one table- spoonful of cape✪ Caper Saucers just before serving. 5. Sauce Bordelaise (For broiled steak). — Brown two tablespoonfuls of butter, add two tablespoonfuls of flour and brown again, then stir in gradually one pint of good beef stock. When thick and smooth add three tablespoon- fuls of chopped raw ham, one-half of a bay leaf and one tablespoonful of chopped onion. Cover and simmer gently for one hour, then strain. Add salt to taste, one tablespoonful of tomato catsup and one-half of a cupful of finely chopped canned or fresh mushrooms✪ Sauce Bordelaise and. heat a few minutes. 6. Sauce Soubise (For mutton, etc.). — Four onions chopped, one tablespoonful flour one tablespoonful butter, one cup of the liquor in which the mutton was boiled✪ Sauce Soubise, pepper and salt to taste. Stew the onions until very tender; drain them, and rub them through a colander; put the butter and flour together in a little saucepan, cook them 110 THE PHYSICAL CULTURE COOK BOOK. until they bubble; add the mutton liquor, which must have been cooled and skimmed ; stir all together until thick and smooth; add the pepper, salt', and the strained onions. 7. Onion Sauce. — Cook three onions until tender, drain and chop. Make a drawn butter sauce No. 2✪ Onion Sauce and add the chopped onions. 8. Bread Sauce. — Quarter and boil one large onion with some peppers, salt and milk till onion is quite a pulp. Pour milk strained on grated white stale bread, and cover it. In an hour put it into saucepan, with a good piece of butter✪ Bread Sauce mixed with a little flour; boil the whole up together and serve.

AI-modernized reading of the original text

22. Roast Rabbits. — Skin and clean with great care, and wash a pair of fat rabbits (or hares), stuff with a force-meat of crumbs seasoned with butter, onion, thyme, pepper and salt. Sew up with fine thread, bind the legs to the body in a kneeling posture, and place in dripping pan. Pour over them one cupful boiling water, and invert another pan over them to keep them in. Baste with butter twice, with their own gravy twice, and twice again with butter. Just before you take them up dredge with flour and give a final baste with butter. Dish when threads have been cut and drawn out. Thicken and season the gravy. CHAPTER XL MEAT AND FISH SAUCES. Meat Sauces: 1. Tomato Sauce. — ^One-half can tomatoes, one tablespoonful flour, one slice onion ; cook tomatoes and onion ten minutes and add the flour blended with one tablespoonful butter; when thick, add salt to taste, one teaspoonful sugar, and strain. Nice for meat, fish or macaroni. 2. Tomato Cream Sauce. — Cook half a can of tomatoes with one stalk of celery, a slice of onion and a bit of bay leaf, for twenty minutes. Add half a salt-spoonful of soda and strain. Make a cupful of cream sauce by melting a tablespoonful of butter and adding a tablespoonful of flour and a cupful of cream or milk, and just before serving combine with the tomato. Season to taste. The soda will make the sauce less liable to separate. 3. Mint Sauce (For boiled mutton). — One-quarter pint of vinegar, four tablespoonfuls of chopped mint, and two of sugar; let stand for an hour or more before using. 4. Caper Sauce (For lamb or mutton). — Make a drawn butter No. 2 and add one tablespoonful of capers just before serving. 5. Sauce Bordelaise (For broiled steak). — Brown two tablespoonfuls of butter, add two tablespoonfuls of flour and brown again, then stir in gradually one pint of good beef stock. When thick and smooth add three tablespoonfuls of chopped raw ham, one-half of a bay leaf and one tablespoonful of chopped onion. Cover and simmer gently for one hour, then strain. Add salt to taste, one tablespoonful of tomato catsup and one-half of a cupful of finely chopped canned or fresh mushrooms and. heat a few minutes. 6. Sauce Soubise (For mutton, etc.). — Four onions chopped, one tablespoonful flour one tablespoonful butter, one cup of the liquor in which the mutton was boiled,pepper and salt to taste. Stew the onions until very tender; drain them, and rub them through a colander; put the butter and flour together in a little saucepan, cook them until they bubble; add the mutton liquor, which must have been cooled and skimmed ; stir all together until thick and smooth; add the pepper, salt', and the strained onions. 7. Onion Sauce. — Cook three onions until tender, drain and chop. Make a drawn butter sauce No. 2 and add the chopped onions. 8. Bread Sauce. — Quarter and boil one large onion with some peppers, salt and milk till onion is quite a pulp. Pour milk strained on grated white stale bread, and cover it. In an hour put it into saucepan, with a good piece of butter mixed with a little flour; boil the whole up together and serve.

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Roast RabbitsTomato SauceTomato Cream SauceMint SauceCaper SauceDrawn Butter No. 2Sauce BordelaiseSauce SoubiseCream Sauce No. 1Cream Sauce No. 2Onion SauceBread Sauce

Physical culture cook book