_Ingredients._—To every lb. of quince pulp allow ¾ lb. of loaf sugar.
_Mode._—Slice the quinces into a preserving-pan, adding sufficient
water for them to float; place them on the fire to stew, until reduced
to a pulp, keeping them stirred occasionally from the bottom, to
prevent their burning; then pass the pulp through a hair sieve, to
keep back the skin and seeds. Weigh the pulp, and to each lb. add lump
sugar in the above proportion, broken very small. Place the whole on
the fire, and keep it well stirred from the bottom of the pan with
a wooden spoon, until reduced to a marmalade, which may be known by
dropping a little on a cold plate, when, if it jellies, it is done. Put
it into jars whilst hot; let it cool, and cover with pieces of oiled
paper cut to the size of the mouths of the jars. The tops of them may
be afterwards covered with pieces of bladder, or tissue-paper brushed
over on both sides with the white of an egg. _Time._—3 hours to boil
the quinces without the sugar; ¾ hour to boil the pulp with the sugar.
_Average cost_, from 8_d._ to 9_d._ per lb. pot. _Sufficient._—Allow
1 pint of sliced quinces for a lb. pot. _Seasonable_ in August,
September, and October.
RABBIT, Boiled.
[Illustration: BOILED RABBIT.]
_Ingredients._—Rabbit; water. _Mode._—For boiling, choose rabbits with
smooth and sharp claws, as that denotes they are young: should these
be blunt and rugged, the ears dry and tough, the animal is old. After
emptying and skinning it, wash it well in cold water, and let it soak
for about ¼ hour in warm water, to draw out the blood. Bring the head
round to the side, and fasten it there by means of a skewer run through
that and the body. Put the rabbit into sufficient hot water to cover
it, let it boil very gently until tender, which will be in from ½ to
¾ hour, according to its size and age. Dish it, and smother it either
with onion, mushroom, or liver-sauce, or parsley-and-butter; the former
is, however, generally preferred to any of the last-named sauces.
When liver-sauce is preferred, the liver should be boiled for a few
minutes, and minced very finely, or rubbed through a sieve before it is
added to the sauce. _Time._—A very young rabbit, ½ hour; a large one, ¾
hour; an old one, 1 hour or longer. _Average cost_, from 1_s._ to 1_s._
6_d._ each. _Sufficient_ for 4 persons. _Seasonable_ from September to
February.
RABBIT, Curried.
_Ingredients._—1 rabbit, 2 oz. of butter, 3 onions, 1 pint of
stock, 1 tablespoonful of curry powder, 1 tablespoonful of flour, 1
tablespoonful of mushroom powder, the juice of ½ lemon, ½ lb. of rice.
_Mode._—Empty, skin, and wash the rabbit thoroughly, and cut it neatly
into joints. Put it into a stewpan with the butter and sliced onions,
and let them acquire a nice brown colour, but do not allow them to
blacken. Pour in the stock, which should be boiling; mix the curry
powder and flour smoothly with a little water, add it to the stock,
with the mushroom powder, and simmer gently for rather more than ½
hour; squeeze in the lemon-juice, and serve in the centre of a dish,
with an edging of boiled rice all round. Where economy is studied,
water may be substituted for the stock; in this case, the meat and
onions must be very nicely browned. A little sour apple and rasped
cocoa-nut stewed with the curry will be found a great improvement.
_Time._—Altogether ¾ hour. _Average cost_, from 1_s._ to 1_s._ 6_d._
each. _Sufficient_ for 4 persons. _Seasonable_ in winter.
RABBIT, Fried.
_Ingredients._—1 rabbit, flour, dripping, 1 oz. of butter, 1
teaspoonful of minced shalot, 2 tablespoonfuls of mushroom ketchup.
_Mode._—Cut the rabbit into neat joints, and flour them well; make
the dripping boil in a frying-pan, put in the rabbit, and fry it a
nice brown. Have ready a very hot dish, put in the butter, shalot,
and ketchup; arrange the rabbit pyramidically on this, and serve as
quickly as possible. _Time._—10 minutes. _Average cost_, from 1_s._ to
1_s._ 6_d._ each. _Sufficient_ for 4 or 5 persons. _Seasonable_ from
September to February.
_Note._—The rabbit may be brushed over with egg, and sprinkled with
bread-crumbs, and fried as above. When cooked in this manner, make a
gravy in the pan, and pour it round, but not over the pieces of rabbit.
RABBIT, à la Minute.
_Ingredients._—1 rabbit, ¼ lb. of butter, salt and pepper to taste, 2
blades of pounded mace, 3 dried mushrooms, 2 tablespoonfuls of minced
parsley, 2 teaspoonfuls of flour, 2 glasses of sherry, 1 pint of water.
_Mode._—Empty, skin, and wash the rabbit thoroughly, and cut it into
joints. Put the butter into a stewpan with the pieces of rabbit; add
salt, pepper, and pounded mace, and let it cook until three parts done;
then put in the remaining ingredients, and boil for about 10 minutes;
it will then be ready to serve. Fowls or hare may be dressed in the
same manner. _Time._—Altogether, 35 minutes. _Average cost_, from 1_s._
to 1_s._ 6_d._ each. _Sufficient_ for 4 or 5 persons. _Seasonable_ from
September to February.