Allied Cookery: British, French, Italian, Belgian, Russian

golden colour, and let it simmer with them in a covered saucepan by the side of the fire for a good two hours and more, so as to have it very tender. Salt and pepper to taste. Bouquet garni--which means thyme, and if one likes the flavour, a leaf of bay laurel--but for the latter just to let it be in an instant only, as it has such a strong flavour. Many prefer just the thyme, which is more delicate. Half an hour before the rabbit is cooked, add a good spoonful of vinegar[1]; two, should the vinegar not be strong. Add a piece of butter of the size of a walnut whilst it is simmering or stewing by the side of the fire. FOOTNOTE: [1] The vinegar is quite optional. SHEEP'S HEAD (Scotch) Choose a nice sheep's head, get it slightly singed, then have it sawn up the middle, steep it all night with a little soda in the water, then clean it thoroughly, take out the brains, put on with cold water, slowly bring to boil, and boil slowly for three hours. Boil the brains in a cloth for a quarter of an hour, then mince small, make a white sauce, stir in the minced brains, lay the head flat on a dish and pour sauce over. Decorate with a few small bits of parsley. MACARONI PIE (Italian) Three-quarters lb. of cold beef, or mutton, 1/2 an onion, 3 or 4 tomatoes, 1/4 lb. of macaroni, bread-crumbs, grated cheese, stock, salt, pepper, nutmeg. Cut the beef or mutton into thin slices, peel the onion and slice it thinly, slice the tomatoes, and boil the macaroni in slightly salted water until tender. Cool and drain the macaroni, and cut it up into small pieces. Line a buttered baking-dish with macaroni, and arrange the meat, onion, and tomato slices in layers on the baking-dish. Season with salt, pepper, and nutmeg, pour over a little stock, and cover the top with macaroni. Sprinkle over some bread-crumbs, and grated cheese, and bake for about 20 minutes in a hot oven. KIDNEY AND