Soyer's standard cookery

Wash and dry thoroughly six or seven ounces of rice and fry it in an ounce and a half of butter until lightly browned. Then cover with a little stock and cook till quite tender. If necessary add more stock from time to time, but when cooked the rice should be nearly dry. Fry two chopped onions in one and a half ounces of butter, add the cooked rice, two hard-boiled eggs cut into dice, and season to taste. Mix well and stuff a boned chicken with this preparation. Braise the fowl gently, and when done serve with a good White sauce poured over it. Chicken Liver and Ham. Take equal portions of chicken liver, chicken gizzard, and ham — each sliced very fine — chopped onion, potatoes, and asparagus tips. Stew the meat for half an hour in as little water as possible, and then add the vegetables and cook until well done. If necessary a little more water may be added during the cooking. Season to taste and serve very hot. Stewed Chicken. Stuff a chicken with a mixture of breadcrumbs, a finely minced onion, some grated lemon peel, parsley, thyme, well incorporated with a whipped egg and a little butter. Place a piece of fat over the breast of the bird and put it into a stewpan with one ounce of butter. Leave it uncovered for five minutes, then cover and cook thoroughly for an hour and a half. Now add half a cupful of cream, place the stewpan over a hotter part of the fire and baste thoroughly before serving. Baked Turkey. Slice two sausages and place in a frying-pan with eight stoned French plums, four pears peeled, cored and sliced, and half a pint of boiled chestnuts. Fry in a little butter for about two minutes. Mix the whole with the liver of the turkey, finely chopped, and one glass of Marsala or sherry, and make into forcemeat, with which stuff the turkey. Now place the bird in a baking dish with a few slices of bacon, two or three sprigs of rosemary, and a pinch of salt. Bake in a slow oven, basting from time to time. Larks in Onions. Bone a dozen larks, and stuff with minced fowl's liver and herbs. Lay them upon slices of bacon in a stewpan, cover with stock, and simmer carefully for a quarter of an hour. Partly boil six Spanish onions, and when cool divide each into halves and remove sufficient of the inside to make room for the lark. Line the onion with a little forcemeat, place the lark upon it, and cover with more forcemeat. This should be so arranged that the head of the bird protrudes through the forcemeat. Cover each onion with a slice of lard, wrap in a piece of white paper, and bake in the oven sufficiently long to cook the forcemeat. Use great care in removing the paper and draining off the fat before placing on the dish. Duck Pie. Slice thinly the meat from two roast ducks and steep for one hour in a mixture of tarragon vinegar, olive oil, onion juice, and pepper. Now line a dish with puff paste and bake just enough to color it. Carefully drain the slices of duck and place them in alternate layers with sausage meat in the dish. Cover with the paste, brush over with the white of an egg, and bake for an hour and a half. Rabbit Pie.