Old Hare Soup.
- 1 hare, or rabbit, full grown.
- The bones from yesterday’s mutton broken up well.
- A slice of corned ham, or some bones of salt pork.
- 1 onion.
- Chopped parsley.
- Pepper and salt.
- 1 tablespoonful of mushroom or walnut catsup.
- 3 quarts of water.
Clean the hare carefully and cut to pieces, cracking all the bones. Put into the soup-kettle with the mutton bones, the bacon, onion, and parsley. Pour on three quarts of cold water; put on the lid tightly, and stew four hours very slowly. By this time the meat should be in shreds. Strain it, return to the fire, season it, stew and skim five minutes. Slice three boiled eggs and put into the tureen and pour the soup over them.
Hot Pot.
Put into a deep bake-dish a layer of cold mutton left from your roast, freed from fat and skin and cut into strips two inches long by one wide. Overlay these with slices of parboiled potatoes, a little minced onion, an oyster or two chopped, some tiny bits of butter, with salt and pepper. Repeat this process until your meat is used up. The top layer should be potatoes. Add a cupful of gravy from Friday’s dinner (or elsewhere), cover very closely and bake one hour before lifting the lid. Peep in to see if the contents are done—they will be if your fire is tolerably strong. Turn out into a deep dish.
Cucumber Pickles
Are a better condiment for this dish than any others.
Turnips with White Sauce.
Peel and quarter your turnips. Leave in cold water half an hour. Put on in hot water, and boil until tender. Drain and cover with a sauce prepared by heating a cup of milk, thickening it with a heaping teaspoonful of corn-starch, and stirring in a great spoonful of butter with pepper and salt to season it well. Put this, when you have added the turnips, into a vessel set within another of boiling water, and let them stand covered, without cooking, ten minutes before serving.
Boiled Rice au Genève.
Pick over and wash the rice, and boil in a farina-kettle, with enough cold water, a little salted, to cover it an inch deep. Shake now and then as the rice swells. Take from your hare soup, when you have strained it, a cupful of the liquor and about half as much of the boiled shreds of meat. Chop these extremely fine, season with salt and pepper. Heat the cup of liquor to a boil, stir into it a scant tablespoonful of browned flour, then the chopped meat and a tablespoonful of butter, and stew gently five minutes. Pile the boiled rice, which should be almost dry, in a dish, and pour the gravy over it. It is very savory, and makes a pleasant variety in the list of winter vegetables.
Cabinet Pudding.
- ½ lb. of prepared flour.
- ¼ lb. of butter.
- 5 eggs.
- ½ lb. of sugar.
- ¼ lb. of raisins seeded and cut into three pieces each.
- ¼ lb. of currants, washed and dried.
- ½ cup of milk.
- ½ lemon, grated peel and juice.
Cream the butter and sugar; add the beaten yolks; the milk and the flour alternately with the whites. Lastly, stir in the fruit, well dredged with flour; beat up thoroughly, pour into a buttered mould; put into a pot of boiling water and do not let it relax its boil for two hours and a half. Dip the mould into cold water for one moment before turning it out.
Cabinet Pudding Sauce.
- Yolks of 2 eggs, whipped very light.
- 1 lemon, juice and half the grated peel.
- 1 glass of wine.
- 1 teaspoonful of cinnamon.
- 1 cup of sugar.
- 1 tablespoonful of butter.
Rub the butter into the sugar; add the yolks, lemon, and spice. Beat five minutes and put in the wine, stirring hard. Set within a saucepan of boiling water, and stir until it is scalding hot. Do not let it boil. Pour over the pudding.