Tried favourites cookery book

Cut ham, place half of it in .small slices in bottom of pan. Slice one onion thinly over. Sprinkle a little pepper and salt, then rabbit. Dredge flour over, then savoury herbs, the second onion and ham. Pour over | pint hot water. Put lid tightly on, and stew very slowly 2 hours. Boiled Turkey. Put into boiling water, simmer slowly 1^ hours, or more, according to size of bird. Cover with a good w'hite sauce made from the water in which the turkey has been boiled. Leave white, or garnish with parsley or hard-boiled yolk of egg passed through a sieve. Celery sauce may be served with this dish. Roast Turkey. Forcemeat, 1 to 2 lbs. Sausages, 1 pint Stock made from Giblets, \ lb. Fat Bacon, i oz. Flour, Salt, Pepper. Prepare and dress turkey, fill the loose skin of the breast with the forcemeat, skewer down and cover with fat bacon or greased paper. Roast slowly, allowing 10 or 12 minutes to the pound. About ^ hour before it is done, remove the bacon or paper, and hang over it the sausages. When done, pour the fat from' the tin, add the flour, and stock, and seasoning. Boil up, add browning if necessary, and strain. Garnish turkey with the sausages, and serve with, bread sauce. \ Turkey Rechauffe. Use 2 cupfuls of chopped parsley. Make sauce with cupful each of butter and flour, milk and stock, and J teaspoonful of salt. Mix and beat 3 cupfuls of mashed potatoes, 3 tablespoonfuls of butter, 3 beaten egg yolks, and a little salt. Strain. Make potato rolls round the dish, and fill centre with layers of meat and sauce. Cover with bread crumbs, and brown. Turkey Rissoles. Mince very fine any white meat left from cooked turkey or chicken, with a fourth part of lean ham or tongue ; add a quarter of the weight of meat, in fine bread crumbs, an onion which has been boiled in three waters till it is quite mild and finely chopped, a slice of butter melted, pepper, salt and nutmeg. Bind all with well-beaten egg. Cut out puff paste into any form ; put a teaspoonful of the meat into each rissole ; brush over with egg, and dip in fine crumbs. Fry brown, and garnish with fried parsley. ENTREES, &C. Hugon's Beef Suet is most convenient to have by you. Sprinkle a little salt on the bottom of the frying-pan, and the fat will not splash the stove or grate when frying meat, sausages, &c. Browned Mince of Beef. Remains of cold Roast, i as much mashed Potatoes, 1 cupful Gravy, seasoning of Pepper, Salt, Mustard, and Ketchup. Make all very hot in saucepan. Pile on dish, cover with bread crumbs, put little hits of butter over, and brown quickly in oven. Minced Beef with Mushrooms. 1 lb. Steak, minced, i pint Stock, small Onion, 2 oz. Putter, J oz. Flour, 1 doz. Mushrooms, Pepper, Salt, 6 or 8 rounds of Bread, 2 inches across. Fry minced onion in 1 oz. butter, add flour and stock, also steak, 4 mushrooms minced, and seasoning. Simmer slowly | hour. Fry remainder of mushrooms in rest of butter, then the rounds of bread. Place a mushroom on each piece of bread. Place round ashet, and pour mince in centre. Bubble and Squeak.