Soyer's standard cookery

Mince together half a pound of veal suet, one pound of fresh pork, an onion, a bay leaf, two cloves, a little pepper, salt and parsley. After lining a dish with the forcemeat place in it a rabbit cut into joints, together with six oysters, six mushrooms, and three sliced hard-boiled eggs. Pour a glass of Chablis over the whole. Spread with a layer of forcemeat well sprinkled with breadcrumbs. Cover closely and bake thoroughly. Rabbit Cake. Mince the meat of a boiled rabbit and mix with it a quarter of a pound of minced beef tongue and chopped onion, a cupful of mashed potato, and seasoning to taste. Add a cupful of white stock, mix thoroughly, and form the whole into a mold on the dish. Cover with breadcrumbs and bits of butter. Bake till well browned. Mushroom or tomato sauce should be served with the dish. Stewed Venison. Take about four pounds of haunch of venison, and brown it thoroughly in butter. Place it in an earthenware cooking pot or stewpan with a cupful of clear stock and claret, a spoonful of sugar, a little cinnamon, some parsley, pepper and salt. After cooking for an hour, add two dozen well-soaked French plums. Closely cover and cook for two hours more; then take out the meat, arrange the plums around it on the dish, strain the sauce, pour it over the meat and serve. Partridges with Cabbage. Cover a dish with slices of parboiled cabbage, and on each slice place a partridge stuffed with sausage meat. Add a cupful of strong stock, cover closely, and cook gently for two hours. The whole should be served on a dish with partridges placed on the cabbage, and the gravy poured over the whole. Jacobin Pottage. Mince any odds and ends of cold fowl or turkey and season with salt, pepper, and grated Parmesan cheese. Line the bottom of a dish with slices of toast, and pour a cupful of strong stock over them. Then add the chopped meat and cover with a layer of breadcrumbs. After baking for an hour squeeze the juice of a lemon over the dish and serve. Stewed Chicken and Rice. Stuff a fat fowl with a mixture of breadcrumbs, onion, and the yolk of an egg. Cover the breast with slices of lemon and salt pork, and wrap thoroughly in oiled paper. Place in a stewpan with an onion, some parsley, and a clove, and add sufficient white stock to nearly cover the bird. Cover closely and cook for an hour. After removing the chicken add a cupful of hot cream, the beaten yolk of an egg, and a pinch of cayenne pepper, mix thoroughly and pour it over the chicken, which should be served with boiled rice. Chicken Cream. Thoroughly pound the meat of a boiled fowl, add sufficient milk to make into a thick paste, pass through a sieve, and add pepper and salt to taste. Stir thoroughly over the fire till done, and then pour out upon a dish, arranging six poached eggs on the top of the mixture, and garnishing with sprigs of parsley. Poultry Cassolette. To use up odds and ends of cooked poultry. Take equal portions of well-boiled haricot beans and minced chicken, turkey, or duck. Mix thoroughly and fry with two slices of bacon, two sliced tomatoes, a minced onion, and herbs to taste. Add sufficient good stock to form a moderately thick paste. Pour the whole into a dish and bake until well browned. Fried Chicken.