Part 49

_Ingredients._—1 rabbit, 2 large onions, 6 cloves, 1 small teaspoonful of chopped lemon-peel, a few forcemeat balls, thickening of butter and flour, 1 large tablespoonful of mushroom ketchup. _Mode._—Cut the rabbit into small joints; put them into a stewpan, add the onions sliced, the cloves, and minced lemon-peel. Pour in sufficient water to cover the meat, and, when the rabbit is nearly done, drop in a few forcemeat balls, to which has been added the liver, finely chopped. Thicken the gravy with flour and butter, put in the ketchup, give one boil, and serve. _Time._—Rather more than ½ hour. _Average cost_, 1_s._ to 1_s._ 6_d._ each. _Sufficient_ for 4 or 5 persons. _Seasonable_ from September to February.

RABBIT STEWED, Larded.

_Ingredients._—1 rabbit, a few strips of bacon, rather more than 1 pint of good broth or stock, a bunch of savoury herbs, salt and pepper to taste, thickening of butter and flour, 1 glass of sherry. _Mode._—Well wash the rabbit, cut it into quarters, lard them with slips of bacon, and fry them; then put them into a stewpan with the broth, herbs, and a seasoning of pepper and salt; simmer gently until the rabbit is tender, then strain the gravy, thicken it with butter and flour, add the sherry, let it boil, pour it over the rabbit, and serve. Garnish with slices of cut lemon. _Time._—Rather more than ½ hour. _Average cost_, 1_s._ to 1_s._ 6_d._ each. _Sufficient_ for 4 or 5 persons. _Seasonable_ from September to February.

RABBITS, Stewed in Milk.

_Ingredients._—2 very young rabbits, not nearly half grown; 1½ pint of milk, 1 blade of mace, 1 dessertspoonful of flour, a little salt and cayenne. _Mode._—Mix the flour very smoothly with 4 tablespoonfuls of the milk, and when this is well mixed, add the remainder. Cut up the rabbits into joints, put them into a stewpan, with the milk and other ingredients, and simmer them _very gently_ until quite tender. Stir the contents from time to time, to keep the milk smooth and prevent it from burning. ½ hour will be sufficient for the cooking of this dish. _Time._—½ hour. _Average cost_, from 1_s._ to 1_s._ 6_d._ each. _Sufficient_ for 5 or 6 persons. _Seasonable_ from September to February.

RABBITS, to carve.

In carving a boiled rabbit, let the knife be drawn on each side of the backbone, the whole length of the rabbit, as shown by the dotted line 3 to 4: thus the rabbit will be in three parts. Now let the back be divided into two equal parts in the direction of the line from 1 to 2; then let the leg be taken off, as shown by the line 5 to 6, and the shoulder, as shown by the line 7 to 8. This, in our opinion, is the best plan to carve a rabbit, although there are other modes which are preferred by some.

A roast rabbit is rather differently trussed from one that is meant to be boiled; but the carving is nearly similar, as will be seen by the cut. The back should be divided into as many pieces as it will give, and the legs and shoulders can then be disengaged in the same manner as those of the boiled animal.

RAISED PIE, of Poultry or Game.

_Ingredients._—To every lb. of flour allow ½ lb of butter, ½ pint of water, the yolks of 2 eggs, ½ teaspoonful of salt (these are for the crust); 1 large fowl or pheasant, a few slices of veal cutlet, a few slices of dressed ham, forcemeat, seasoning of nutmeg, allspice, pepper and salt, gravy. _Mode._—Make a stiff short crust with the above proportion of butter, flour, water, and eggs, and work it up very smoothly; butter a raised-pie mould, and line it with paste. Previously to making the crust, bone the fowl, or whatever bird is intended to be used, lay it, breast downwards, upon a cloth, and season the inside well with pounded mace, allspice, pepper, and salt; then spread over it a layer of forcemeat, then a layer of seasoned veal, and then one of ham, and then another layer of forcemeat, and roll the fowl over, making the skin meet at the back. Line the pie with forcemeat, put in the fowl, and fill up the cavities with slices of seasoned veal, and ham, and forcemeat; wet the edges of the pie, put on the cover, pinch the edges together with the paste-pincers, and decorate it with leaves; brush it over with beaten yolk of egg, and bake in a moderate oven for 4 hours. In the mean time, make a good strong gravy from the bones, pour it through a funnel into the hole at the top; cover this hole with a small leaf, and the pie, when cold, will be ready for use. Let it be remembered that the gravy must be considerably reduced before it is poured into the pie, as, when cold, it should form a firm jelly, and not be the least degree in a liquid state. This recipe is suitable for all kinds of poultry or game, using one or more birds, according to the size of the pie intended to be made; but the birds must always be boned. Truffles, mushrooms, &c., added to this pie, make it much nicer; and, to enrich it, lard the fleshy parts of the poultry or game with thin strips of bacon. This method of forming raised pies in a mould is generally called a _timbale_, and has the advantage of being more easily made than one where the paste is raised by the hands; the crust, besides, being eatable. _Time._—Large pie, 4 hours. _Average cost_, 6_s._ 6_d._ _Seasonable_, with poultry, all the year; with game, from September to March.

RAISED PIE, of Veal and Ham.

_Ingredients._—3 or 4 lbs. of veal cutlets, a few slices of bacon or ham, seasoning of pepper, salt, nutmeg, and allspice, forcemeat, 2 lbs. of hot-water paste, ½ pint of good strong gravy. _Mode._—To raise the crust for a pie with the hands is a very difficult task, and can only be accomplished by skilled and experienced cooks. The process should be seen to be satisfactorily learnt, and plenty of practice given to the making of raised pies, as by that means only will success be insured. Make a hot-water paste by recipe, and from the mass raise the pie with the hands; if this cannot be accomplished, cut out pieces for the top and bottom, and a long piece for the sides; fasten the bottom and side-piece together by means of egg, and pinch the edges well together; then line the pie with forcemeat, put in a layer of veal, and a plentiful seasoning of salt, pepper, nutmeg, and allspice; for, let it be remembered, these pies taste very insipid unless highly seasoned. Over the seasoning place a layer of sliced bacon or cooked ham, and then a layer of forcemeat, veal seasoning, and bacon, and so on until the meat rises to about an inch above the paste; taking care to finish with a layer of forcemeat, to fill all the cavities of the pie, and to lay in the meat firmly and compactly. Brush the top edge of the pie with beaten egg, put on the cover, press the edges, and pinch them round with paste-pincers. Make a hole in the middle of the lid, and ornament the pie with leaves, which should be stuck on with the white of an egg; then brush it all over with the beaten yolk of an egg, and bake the pie in an oven with a soaking heat from 3 to 4 hours. To ascertain when it is done, run a sharp-pointed knife or skewer through the hole at the top into the middle of the pie, and if the meat feels tender, it is sufficiently baked. Have ready about ½ pint of very strong gravy, pour it through a funnel into the hole at the top, stop up the hole with a small leaf of baked paste, and put the pie away until wanted for use. Should it acquire too much colour in the baking, cover it with white paper, as the crust should not in the least degree be burnt. Mushrooms, truffles, and many other ingredients, may be added to enrich the flavour of these pies, and the very fleshy parts of the meat may be larded. These pies are more frequently served cold than hot, and form excellent dishes for cold suppers or breakfasts. The cover of the pie is sometimes carefully removed, leaving the perfect edges, and the top decorated with square pieces of very bright aspic jelly: this has an exceedingly pretty effect. _Time._—About 4 hours. _Average cost_, 6_s._ 6_d._ _Sufficient_ for a very large pie. _Seasonable_ from March to October.

RAISIN CHEESE.

_Ingredients._—To every lb. of raisins, allow ½ lb. of loaf sugar; pounded cinnamon and cloves to taste. _Mode._—Stone the raisins; put them into a stewpan with the sugar, cinnamon, and cloves, and let them boil for 1½ hour, stirring all the time. Let the preparation cool a little, pour it into a glass dish, and garnish with strips of candied lemon-peel and citron. This will remain good some time, if kept in a dry place. _Time._—1½ hour. _Average cost_, 9_d._ _Sufficient._—1 lb. for 4 or 5 persons. _Seasonable_ at any time.

RAISIN PUDDING, Boiled. (Plain and Economical).

_Ingredients._—1 lb. of flour, ½ lb. of stoned raisins, ½ lb. of chopped suet, ½ saltspoonful of salt, milk. _Mode._—After having stoned the raisins and chopped the suet finely, mix them with the flour, add the salt, and when these dry ingredients are thoroughly mixed, moisten the pudding with sufficient milk to make it into a rather stiff paste. Tie it up in a floured cloth, put it into boiling water, and boil for 4 hours: serve with sifted sugar. This pudding may also be made in a long shape, the same as a rolled jam-pudding, and will not require quite so long boiling;—2½ hours would then be quite sufficient. _Time._—Made round, 4 hours; in a long shape, 2½ hours. _Average cost_, 9_d._ _Sufficient_ for 8 or 9 persons. _Seasonable_ in winter.

RAISIN PUDDING, Baked. (Plain and Economical.)

_Ingredients._—1 lb. of flour, ¾ lb. of stoned raisins, ½ lb. of suet, a pinch of salt, 1 oz. of sugar, a little grated nutmeg, milk. _Mode._—Chop the suet finely; stone the raisins and cut them in halves; mix these with the suet, add the salt, sugar, and grated nutmeg, and moisten the whole with sufficient milk to make it of the consistency of thick batter. Put the pudding into a pie-dish, and bake for 1½ hour, or rather longer. Turn it out of the dish, strew sifted sugar over, and serve. This is a very plain recipe, and suitable where there is a family of children. It, of course, can be much improved by the addition of candied peel, currants, and rather a larger proportion of suet: a few eggs would also make the pudding richer. _Time._—1½ hour. _Average cost_, 9_d._ _Sufficient_ for 7 or 8 persons. _Seasonable_ in winter.

RAMAKINS, to serve with the Cheese Course.

_Ingredients._—¼ lb. of Cheshire cheese, ¼ lb. of Parmesan cheese, ¼ lb. of fresh butter, 4 eggs, the crumb of a small roll; pepper, salt, and pounded mace to taste. _Mode._—Boil the crumb of the roll in milk for 5 minutes; strain, and put it into a mortar; add the cheese, which should be finely scraped, the butter, the yolks of the eggs, and seasoning, and pound these ingredients well together. Whisk the whites of the eggs, mix them with the paste, and put it into small pans or saucers, which should not be more than half filled. Bake them from 10 to 12 minutes, and serve them very hot and very quickly. This batter answers equally well for macaroni after it is boiled tender. _Time._—10 or 12 minutes. _Average cost_, 1_s._ 4_d._ _Sufficient_ for 7 or 8 persons. _Seasonable_ at any time.

RAMAKINS PASTRY, to serve with the Cheese Course.

_Ingredients._—Any pieces of very good light puff-paste, Cheshire, Parmesan, or Stilton cheese. _Mode._—The remains or odd pieces of paste left from large tarts, &c., answer for making these little dishes. Gather up the pieces of paste, roll it out evenly, and sprinkle it with grated cheese of a nice flavour. Fold the paste in three, roll it out again, and sprinkle more cheese over; fold the paste, roll it out, and with a paste-cutter shape it in any way that may be desired. Bake the ramakins in a brisk oven from 10 to 15 minutes, dish them on a hot napkin, and serve quickly. The appearance of this dish may be very much improved by brushing the ramakins over with the yolk of egg before they are placed in the oven. Where expense is not objected to, Parmesan is the best kind of cheese to use for making this dish. _Time._—10 to 15 minutes. _Average cost_, with ½ lb. of paste, 10_d._ _Sufficient_ for 6 or 7 persons. _Seasonable_ at any time.

RASPBERRY CREAM.

_Ingredients._—¾ pint of milk, ¾ pint of cream, 1½ oz. of isinglass, raspberry jelly, sugar to taste, 2 tablespoonfuls of brandy. _Mode._—Boil the milk, cream, and isinglass together for ¼ hour, or until the latter is melted, and strain it through a hair sieve into a basin. Let it cool a little; then add to it sufficient raspberry jelly, which, when melted, would make 1/3 pint, and stir well till the ingredients are thoroughly mixed. If not sufficiently sweet, add a little pounded sugar with the brandy; whisk the mixture well until nearly cold, put it into a well-oiled mould, and set it in a cool place till perfectly set. Raspberry jam may be substituted for the jelly; but must be melted, and rubbed through a sieve, to free it from seeds: in summer, the juice of the fresh fruit may be used, by slightly mashing it with a wooden spoon, and sprinkling sugar over it; the juice that flows from the fruit should then be used for mixing with the cream. If the colour should not be very good, a few drops of prepared cochineal may be added to improve its appearance. _Time._—¼ hour to boil the cream and isinglass. _Average cost_, with cream at 1_s._ per pint, and the best isinglass, 3_s._ _Sufficient_ to fill a quart mould with fresh fruit in July. _Seasonable_, with jelly, at any time.

_Note._—Strawberry cream may be made in precisely the same manner, substituting strawberry jam or jelly for the raspberry.

RASPBERRY JAM.

_Ingredients._—To every lb. of raspberries allow 1 lb. of sugar, ¼ pint of red-currant juice. _Mode._—Let the fruit for this preserve be gathered in fine weather, and used as soon after it is picked as possible. Take off the stalks, put the raspberries into a preserving-pan, break them well with a wooden spoon, and let them boil for ¼ hour, keeping them well stirred. Then add the currant-juice and sugar, and boil again for ½ hour. Skim the jam well after the sugar is added, or the preserve will not be clear. The addition of the currant-juice is a very great improvement to this preserve, as it gives it a piquant taste, which the flavour of the raspberries seems to require. _Time._—¼ hour to simmer the fruit without the sugar; ½ hour after it is added. _Average cost_, from 6_d._ to 8_d._ per lb. pot. _Sufficient._—Allow about 1 pint of fruit to fill a 1 lb. pot. _Seasonable_ in July and August.

RASPBERRY JELLY.

_Ingredients._—To each pint of juice allow ¾ lb. of loaf sugar. _Mode._—Let the raspberries be freshly gathered, quite ripe, and picked from the stalks; put them into a large jar, after breaking the fruit a little with a wooden spoon, and place this jar, covered, in a saucepan of boiling water. When the juice is well drawn, which will be in from ¾ to 1 hour, strain the fruit through a fine hair sieve or cloth; measure the juice, and to every pint allow the above proportion of loaf sugar. Put the juice and sugar into a preserving-pan, place it over the fire, and boil gently until the jelly thickens when a little is poured on a plate; carefully remove all the scum as it rises, pour the jelly into small pots, cover down, and keep in a dry place. This jelly answers for making raspberry cream, and for flavouring various sweet dishes, when, in winter, the fresh fruit is not obtainable. _Time._—¾ to 1 hour to draw the juice. _Average cost_, from 9_d._ to 1_s._ per lb. pot. _Sufficient._—From 3 pints to 2 quarts of fruit should yield 1 pint of juice. _Seasonable._—This should be made in July or August.

RASPBERRY VINEGAR.

_Ingredients._—To every 3 pints of the best vinegar allow 4½ pints of freshly-gathered raspberries; to each pint of liquor allow 1 lb. of pounded loaf sugar, 1 wineglassful of brandy. _Mode._—Let the raspberries be freshly gathered, pick them from the stalks, and put 1½ pint of them into a stone jar; pour 3 pints of the best vinegar over them, and let them remain for 24 hours; then strain the liquor over another 1½ pint of fresh raspberries. Let them remain another 24 hours, and the following day repeat the process for the third time; then drain off the liquor without pressing, and pass it through a jelly-bag (previously wetted with plain vinegar) into a stone jar. Add to every pint of the liquor 1 lb. of pounded loaf sugar; stir them together, and, when the sugar is dissolved, cover the jar, set it upon the fire in a saucepan of boiling water, and let it boil for an hour, removing the scum as fast as it rises; add to each pint a glass of brandy, bottle it, and seal the corks. This is an excellent drink in cases of fevers and colds: it should be diluted with cold water, according to the taste or requirement of the patient. _Time._—To be boiled 1 hour. _Average cost_, 1_s._ per pint. _Sufficient_ to make 2 quarts. _Seasonable._—-Make this in July or August, when raspberries are most plentiful.

RATAFIAS.

_Ingredients._—½ lb. of sweet almonds, ¼ lb. of bitter ones, ¾ lb. of sifted loaf sugar, the white of 4 eggs. _Mode._—Blanch, skin, and dry the almonds, and pound them in a mortar with the white of an egg; stir in the sugar, and gradually add the remaining whites of eggs, taking care that they are very thoroughly whisked. Drop the mixture, through a small biscuit syringe, on to cartridge-paper, and bake the cakes from 10 to 12 minutes in rather a quick oven. A very small quantity should be dropped on the paper to form one cake, as the mixture spreads; when baked, the ratifias should be about the size of a large button. _Time._—10 to 12 minutes.—_Average cost_, 1_s._ 8_d._ per lb.

RAVIGOTTE, a French Salad Sauce (Mons. Ude’s Recipe).

_Ingredients._—1 teaspoonful of mushroom ketchup, 1 teaspoonful of cavice, 1 teaspoonful of Chili vinegar, 1 teaspoonful of Reading sauce, a piece of butter the size of an egg, 3 tablespoonfuls of thick Béchamel, 1 tablespoonful of minced parsley, 3 tablespoonfuls of cream; salt and pepper to taste. _Mode._—Scald the parsley, mince the leaves very fine, and add to it all the other ingredients; after mixing the whole together thoroughly, the sauce will be ready for use. _Average cost_, for this quantity, 10_d._ _Seasonable_ at any time.

REMOULADE, or French Salad-Dressing.

_Ingredients._—4 eggs, ½ tablespoonful of made mustard, salt and cayenne to taste, 3 tablespoonfuls of olive-oil, 1 tablespoonful of tarragon or plain vinegar. _Mode._—Boil 3 eggs quite hard for about ¼ hour, put them into cold water, and let them remain in it for a few minutes; strip off the shells, put the yolks in a mortar, and pound them very smoothly; add to them, very gradually, the mustard, seasoning, and vinegar, keeping all well stirred and rubbed down with the back of a wooden spoon. Put in the oil drop by drop, and when this is thoroughly mixed with the other ingredients, add the yolk of a raw egg, and stir well, when it will be ready for use. This sauce should not be curdled; and to prevent this, the only way is to mix a little of everything at a time, and not to cease stirring. The quantities of oil and vinegar may be increased or diminished according to taste, as many persons would prefer a smaller proportion of the former ingredient.

GREEN REMOULADE is made by using tarragon vinegar instead of plain, and colouring with a little parsley-juice. Harvey’s sauce, or Chili vinegar, may be added at pleasure. _Time._—¼ hour to boil the eggs. _Average cost_, for this quantity, 7_d._ _Sufficient_ for a salad made for 4 or 6 persons.

RHUBARB JAM.

_Ingredients._—To every lb. of rhubarb allow 1 lb. of loaf sugar, the rind of ½ lemon. _Mode._—Wipe the rhubarb perfectly dry, take off the string or peel, and weigh it; put it into a preserving-pan, with sugar in the above proportion; mince the lemon-rind very finely, add it to the other ingredients, and place the preserving-pan by the side of the fire; keep stirring to prevent the rhubarb from burning, and when the sugar is well dissolved, put the pan more over the fire, and let the jam boil until it is done, taking care to keep it well skimmed and stirred with a wooden or silver spoon. Pour it into pots, and cover down with oiled and egged papers. _Time._—If the rhubarb is young and tender, ¾ hour, reckoning from the time it simmers equally; old rhubarb, 1¼ to 1½ hour. _Average cost_, 5_d._ to 7_d._ per lb. pot. _Sufficient._—About 1 pint of sliced rhubarb to fill a lb. pot. _Seasonable_ from February to May.

RHUBARB AND ORANGE JAM, to resemble Scotch Marmalade.

_Ingredients._—1 quart of finely-cut rhubarb, 6 oranges, 1½ lb. of loaf sugar. _Mode._—Peel the oranges; remove as much of the white pith as possible, divide them, and take out the pips; slice the pulp into a preserving-pan, add the rind of half the oranges cut into thin strips, and the loaf sugar, which should be broken small. Peel the rhubarb, cut it into thin pieces, put it to the oranges, and stir altogether over a gentle fire until the jam is done. Remove all the scum as it rises, put the preserve into pots, and, when cold, cover down. Should the rhubarb be very old, stew it alone for ¼ hour before the other ingredients are added. _Time._—¾ to 1 hour. _Average cost_, from 6_d._ to 8_d._ per lb. pot. _Seasonable_ from February to May.

RHUBARB PUDDING, Boiled.

_Ingredients._—4 or 5 sticks of fine rhubarb, ¼ lb. of moist sugar, ¾ lb. of suet-crust. _Mode._—Make a suet-crust with ¾ lb. of flour, and line a buttered basin with it. Wash and wipe the rhubarb, and, if old, string it—that is so say, pare off the outside skin. Cut it into inch lengths, fill the basin with it, put in the sugar, and cover with crust. Pinch the edges of the pudding together, tie over it a floured cloth, put it into boiling water, and boil from 2 to 2½ hours. Turn it out of the basin, and serve with a jug of cream and sifted sugar. _Time._—2 to 2½ hours. _Average cost_, 7_d._ _Sufficient_ for 6 or 7 persons. _Seasonable_ from February to May.

RHUBARB TART.

_Ingredients._—½ lb. of puff-paste, about 5 sticks of large rhubarb, ¼ lb. of moist sugar. _Mode._—Make a puff-crust; line the edges of a deep pie-dish with it, and wash, wipe, and cut the rhubarb into pieces about 1 inch long. Should it be old and tough, string it—that is to say, pare off the outside skin. Pile the fruit high in the dish, as it shrinks very much in the cooking; put in the sugar, cover with crust, ornament the edges, and bake the tart in a well-heated oven from ½ to ¾ hour. If wanted very nice, brush it over with the white of an egg beaten to a stiff froth, then sprinkle on it some sifted sugar, and put it in the oven just to set the glaze: this should be done when the tart is nearly baked. A small quantity of lemon-juice, and a little of the peel minced, are by many persons considered an improvement to the flavour of rhubarb tart. _Time._—½ to ¾ hour. _Average cost_, 9_d._ _Sufficient_ for 5 persons. _Seasonable_ from February to May.

RHUBARB WINE.