Soups, savouries, sweets, with a chapter on breads

pint of brown stock, a tablespoonful of vinegar, a teaspoonful of brown sugar, half an ounce of currants, six sweet almonds (blanched and cut into small thick pieces), six cloves, one bayleaf, two teaspoonfuls of soy, a small onion (shred fine) ; pepper and salt to taste. Cut the rump-steak into pieces as nearly like cutlets as possible. Place these in a flat stewpan with the other ingredients. Simmer one hour. Dish the collops on a plateau of mashed potatoes. Remove the bay-leaf from the gravy and pour the latter over the collops. A thick piece of the top-side of the round, or a fillet of beef, may be braised with a similar gravy. * The strong table groans Beneath the smoking sirloins stretched immense. * Thomson. * Oh! the monks of Melrose they made gude kail On Fridays when they fasted ; They never wanted beef or ale As long as their neighbours' lasted* — Old Ballad. Gibelotte of Rabbit One young rabbit, two ounces of butter, a tablespoonful of flour, two medium-sized onions sliced small, a tablespoonful of browning ; pepper and salt. Put the butter into a stewpan with the onions, and fry until the onions are slightly brown. Cut the rabbit into small joints ; add these to the butter and onions. Fry until a light-brown colour, turning them round from time to time ; then scatter the flour over them in the pan, and add a pint of water, the browning, pepper and salt. Stew the rabbit slowly by the side of the fire until every piece is equally tender. Place the pieces on a dish ; boil up the gravy for a few * What have we here ? Stewed rabbit V Longfellow. * As in some Irish houses where things are so-so One gammon of bacon hangs up for a show.^ Goldsmith. minutes to reduce the quantity and make it thicker ; then pour it over the rabbit and serve hot. Kromeskies. A quarter of a pound of cold chicken or veal, a teaspoonful of white sauce or cream, lemon-rind, cold boiled fat bacon, batter. Pound the chicken or veal into a paste, with the grated lemon-rind ; pepper to taste. Add the white sauce or cream. Cut ten very thin slices, three inches long and two inches wide, of fat bacon, and lay them on a paste-board. Divide the pounded chicken into ten portions, and place one on each of the slices of bacon. Roll the bacon over the chicken, and press the edges well together. * High Ser the hearth a chine of bacon hung ; Good old Philemon seized a prongs Then cut a slice. ' Dryden. * The rafters of the sooty roof Bore wealth of winter cheer ; Of sea fowl dried, and solands storey And gammons of the tusky boar»* — * Marmion.' Place the kromeskies in a cool place until required. Then have ready some thin batter in a basin, and boiling lard in a saucepan. Dip the kromeskies into the batter, and then drop them into the lard. In two or three seconds they will be cooked ; lift them out with a fish-slice, and drain on a sieve before the fire. Care must be taken that the lard is the exact heat, or the kromeskies will have either a burnt or sodden appearance. Dish up on a doily, or embossed blottingpaper. Garnish with fried parsley, and serve as hot as possible. Egg Rissoles. II. Four hard-boiled eggs and the raw yolks of two eggs in addition, five ounces of bread- * At the top a fried bacon and liver were seen* Goldsmith. * A joint of mutton ; and any pretty little tiny kickshaws^ tell William^ cook' — * King Henry IV.* crumbs, a dessertspoonful of chopped parsley, one tomato rubbed through a wire-sieve, a shred of fried onion, a saltspoonful of ragotit and ' Herbaceous Seasoning ' mixed, four tablespoonfuls of white sauce ; salt to taste.