Soyer's standard cookery

Cut one rabbit which has been prepared for cooking into neat pieces, dip them into melted dripping, and cover them thickly with one tablespoonful of curry powder which has been mixed with two tablespoonfuls of flour. Put three ounces of clarified dripping into a stewpan with one large and two small onions finely minced, and fry for three minutes; then add the pieces of meat and let them fry quickly for fifteen minutes, turning them now and then. Peel an apple and chop it into very small pieces ; add it to the curry, also one teaspoonful of sweet chutney and one saltspoonful of salt; then pour in the stock (or water) which has been flavored with vegetables; stir the curry, cover the pan and place it in a moderate oven for three hours. When ready, take the stewpan from the oven, arrange the meat on a hot dish, and stir the milk into the sauce; let it simmer for a minute or two, add a squeeze of lemon juice, and strain it over the meat. Serve with boiled rice on a separate dish. Fricassee of Rabbit. Cut a young rabbit into joints and neat pieces; wash the meat well and dry it. Put the butter (two ounces, or clarified dripping) into a stewpan with an onion (sliced), two or three sticks of celery (cut into small pieces), and one slice of fat bacon. As soon as the butter (or dripping) has melted, put in the pieces of rabbit, and let them fry gently for twenty minutes, turn constantly and take care that it does not acquire any color. At the end of the time named, put the rabbit on a plate and keep it hot on the rack. Stir the flour into the pan containing the vegetables, mixing it well with the fat ; then add by degrees half a pint of hot boiling milk. Continue to stir the sauce until it is smooth and thick, then draw the pan aside where it can simmer. Season with salt, pepper and a little mace and a few thin strips of lemon-peel. Place the pieces of rabbit in it, cover the pan closely and let it cook gently for not less than an hour. Dish it up on a hot dish; let the sauce boil and after removing the pan from the stove add a few drops of tarragon vinegar, and pass it through a gravy strainer over the meat. Garnish the dish with little three-cornered sippets of fried bread and rolls of crisply-fried bacon. Olla Podrida (Rabbit). Partly boil and cut up a rabbit and place it in an earthen- ware pot with two cups of stock, a dozen oysters, a little mace, pepper, salt, and herbs. Cook until tender, which will take about an hour. Remove the meat, and after straining the gravy add a minced anchovy, a tablespoonful of port or sherry. Pour the gravy over the rabbit and serve with mixed cooked vegetables arranged round the dish. Grilled Sweetbreads. Cook two large sweetbreads for twenty minutes in a cupful of clear soup. When cold dip them in thick cream, roll in breadcrumbs and wrap each in a very thin slice of ham. Next tie each sweetbread in oiled paper and broil cautiously, being careful that the paper does not catch fire. After removing the paper, serve the sweetbreads with spinach. Hashed Tongue.