Soyer's standard cookery

peeled and chopped apple, half a teaspoonful of sugar, a little lemon juice, a little bouquet of herbs tied up. Add one teaspoonful of flour, half a tumblerful of boiling milk, and a banana and tomato if liked. Mix together. Place in the paper bag and then on grid at once. Allow forty-five minutes in a hot oven (350° Fahr.). Rice to be boiled and served separately. Entree of Chicken. Cut up a chicken in pieces, dust with salt and pepper. Add one tablespoonful of flour, tomato or mushroom (if desired), or a little tomato catsup. Add a small chopped onion, according to taste, and a little bunch of bay leaf, parsley, and thyme. Place all in the middle of the bag. Add three tablespoonfuls of water, stock, or wine, according to taste. A little chopped ham or bacon (if desired) will add to the flavor. Seal bag up and place on grid, and allow forty-five minutes in hot oven (350° Fahr.). Any other poultry treated in the same way will give the same satisfactory result. The seasoning and garnish can be left to the taste of the cook. The viands will not spoil if left a little longer than forty-five minutes. Veal and Ham Pie. Make a paste in the ordinary way. Prepare the meat as usual, and put in the middle of the paste, which should be rolled to the thickness of about an eighth of an inch. Moisten the four corners and fold to cover the meat. Place in the paper bag, seal up, put on grid in a moderate oven (300° Fahr.). For one pound pie allow forty-five minutes; three pounds, one hour; six pounds, one and a half hours; ten pounds, two hours. Hare or Rabbit (Roasted). Stuff and truss a hare or rabbit in the ordinary way. Well sprinkle with flour, and rub with cream, butter, or dripping. Place in a paper bag with seasoning (according to taste) in the usual way. Put on grid in hot oven (350° Fahr.). Allow forty-five minutes. Stewed Rabbit Treat in the same way as the hare. It can be made most tender and palatable with only salt, pepper, and a little flour, and one chopped onion, three tablespoonfuls of water, and a little dripping. Place in a paper bag. Allow forty minutes in a hot oven (350° Fahr.). Stewed Hare. Cut up the hare in pieces, place on dish, add salt and pepper to taste. Add an apple and a little fat bacon or ham if desired. As a substitute, two ounces of butter or a tablespoonful of lard will be equally satisfactory. One large finely-chopped onion, bunch of sweet herbs (to taste), a large tablespoonful of flour. Mix together. Add a quarter of a tumbler of water, stock, or wine, mix with the other ingredients, place all together in a paper bag, and lay on the grid. Allow forty-five minutes in a hot oven (350° Fahr.). Irish Stew. Cut up two or three pounds of mutton in the ordinary way. Leave very little fat. Add salt and pepper to taste. Add six large onions, peeled and finely chopped, and two pounds of peeled and thinly-sliced medium-sized potatoes, and bunch of sweet herbs. Place above in a bag, and add half a tumbler of cold water. Place on grid in hot oven (350° Fahr.). Allow forty minutes. Sheep's Kidneys or any other kidney grill. Skin the kidney, split and place on skewer in the usual way. Season to taste, and add a little butter on top. Place in a well-buttered paper bag and seal. Place on grid in a very hot oven (350° Fahr.). Allow five minutes.