A Handbook of Cookery for a Small House

a little dripping or butter, lay the kidney flat side first in the boiling fat, place the pan on a quick fire and fry lightly, turning twice. As onion requires a lot of cooking it is best to put the prepared onion cases into boiling dripping and cook in a quick oven twenty-five minutes. Then place the kidney (half in each onion) and replace in the oven in the baking tin another ten minutes. Care should be taken not to overcook the kidney so that the gravy runs into the onion as it finishes cooking. Serve very hot in a stone dish. _32. Jugged Hare_ Cut the hare up. Rub the pieces in flour. Put one and a half ounces of butter into a large enamelled frying pan, and lightly fry the hare for ten minutes. Then place your hare in a stone jar with one Spanish onion stuck with three cloves, some salt, a piece of loaf sugar, and a little finely scraped carrot. Add two glasses of port wine and a little Worcester sauce. Cover the jar with a plate and stand in a quick oven for three hours. Dish into a flat dish, garnish all round with half slices of lemon and serve with currant jelly. _33. Yorkshire Pudding for Baked Beef or Mutton_ Separate the white of one egg from the yolk. Put the latter in an earthenware bowl and stir it lightly. Beat the white separately with a freshly cleaned knife in a plate. It is most important that a perfectly clean knife be used or the white of the egg will not rise. Beat it to a stiff froth and stir it into the yolk of the egg; and only afterwards add half a teacupful of milk and a little pepper and salt. Stir in a breakfast-cupful of self-raising flour vigorously and work it perfectly smooth. If it is not then quite the consistency of very thick cream add a little milk to make it so. Turn into a baking tin and bake under the meat, which would be already three parts cooked then.