mainder of butter, and cook over a slow fire for ½ an hour. Pour off the fat, add the sauce, and finish cooking.
Time.—About 1 hour. Average Cost, 9s. to 10s. 6d. Sufficient for 5 or 6 persons. Seasonable, from October to February.
3659.—RABBIT EN CASSEROLE.
Ingredients.—1 good-sized rabbit, 4 strips of fat bacon, butter, 2 onions sliced, bacon (cut into cubes), salt, pepper, 1 heaped teaspoonful of flour, 1 glass of white wine (Chablis or Sauterne), 1 small bouquet garni, 1 pint of stock.
Method.—Wash and wipe the rabbit, divide it into joints, lard the legs and breast portion with the strips of bacon fat, and fry in an earthenware casserole containing butter, sliced onions, and bacon cut into cubes. When a nice light brown colour, season with salt and pepper, and besprinkle with the flour. Stir over the fire until the flour has acquired a chestnut tint, then moisten with the white wine; add the bouquet garni and the stock. Boil up, place the lid on the pan, and cook in the oven or over a slow fire until the meat is quite tender. Remove the bouquet of herbs, and any scum from the surface of the stew, and serve in the casserole.
Time.—1½ to 2 hours. Average Cost, 2s. to 2s. 6d. Sufficient for 3 or 4 persons. Seasonable, September to February.
3660.—SPINACH RAMAKINS. (Fr.—Ramaquins aux Epinards.)
Ingredients.—1 lb. of spinach, ½ an oz. of butter, ½ an oz. of flour, ¼ of a gill of cream, ¼ of a gill of stock, 2 eggs, salt, pepper and nutmeg.
Method.—Pick and wash the spinach and cook it with very little water, slightly salted, till quite tender. Then squeeze out the moisture, and drain thoroughly, and rub through a fine sieve. Melt the butter in a stewpan, add the flour, cook a little, and moisten with the cream and stock; boil up and add the spinach, season to taste with salt, pepper and nutmeg, and cook for 10 minutes. Incorporate 2 yolks of eggs. Whisk to a stiff froth 2 whites of eggs; add this to the mixture. Nearly fill 6 or 8 well-buttered china ramakin cases, and bake in a moderately heated oven for about 20 minutes.
Time.—To bake, 20 minutes. Average Cost, 8d. to 10d. Sufficient for 6 or 8 persons. Seasonable at any time.
