High-class cookery made easy

from the legs of the rabbits that the fillets have been taken from; chop fine with a little parsley, a small onion, pepper, and salt. Soak two slices of bread in sweet milk; press out the milk; and add to the minced rabbit one egg, and form into an oval shape and fry for fifteen minutes a light-brown colour. Serve with a brown sauce with capers in it. BEEFSTEAK PIE. One pound of the best beefsteak beaten and sprinkled with pepper and salt. Cut in square pieces, dredge with flour and roll up in neat rolls, with a little chopped onions. Place at the bottom of the dish two sheep’s kidneys, cut in slices, and two hard-boiled eggs laid through the pie, and cover with puff paste. A few drops of sauce and two glasses of stock may be added to the pie. ROAST PARTRIDGES. Pick and draw and clean these birds the same as fowls. Do not cut off the heads; twist the neck round the wing; bring the head to the breast. The legs and wings may be trussed the same as a fowl’s. The feet are left on and crossed one over the other. Baste well with butter before a clear fire. A partridge will take from twenty minutes to half-an-hour, and a pheasant three-quarters of an hour. Serve on toasted bread, with gravy and bread sauce. Blackcock should be served in the same way. RABBIT PIE. Cut up a rabbit into joints, each leg in two, the back in three pieces, the breast in two pieces. Pepper and salt, dust with flour; boil two eggs hard, and cut them in quarters, cut a small onion in small pieces; place some onions at the bottom of the dish, then a layer of rabbit and some slices of bacon and hard-boiled eggs. Fill the dish with rabbit, add a few drops of Worcestershire sauce, two glasses of stock or water. Cover with American paste. SAUCES FOR JOINTS. HORSE-RADISH SAUCE FOR ROAST BEEF. Grate one stick of horse-radish; put it on to boil with one glass of cream, one