SOME DAINTY RECIPES.

Southland Times, Issue 18059, 31 January 1903, Page 1 (Supplement)

SOME DAINTY RECIPES.

I Veal Olives. — Cut some thin slices of xreal ratter -wide, but not niore than three or four inches long. Lay a very thin slice ol fat bacon on each, then a layer of forcemeat, a little shallot, sliced as thin as possible, pepper, salt, and cayenne. Roll up neatly and fasten each with a small ekewer (wooden if possible). Dip into beaten egg, then into breadcrumbs, and fry a nice brown in deep fat. Serve on a mound of mashed potato with rich brown gravy poured over. Roast Rabbit. — Use one or two rabbits, according to the number of your party. After removing the skins, take good caro that they are thoroughly cleaned. Spread tha rabbit out flat on its stomach and lard the fleshy part of the back with strips of bacon, allowing each to protrude about half an inch. ■ Season with fealfc only and keep flat. Set in a baking pan which has had two ounces of butter spread around the sides of the pan, and a little water before placing in the oven. Roast in a steady oven till quite cooked and brown. Then take out the rabbit, 6prinklo with dried . breadcrumbs and baste with gravy slowly, so as not to wash the crumbs off. Take half a pint of sour cream or milk, pour slowly over the rabbit, and put back in the oven. B&ste constantly with the gravy until quite browned. Scatter chopped parsley orer and serve. - Shiep's Teottees and White Sauce. ~'Qet from a butcher, about twelve- sheep's feet, scald and clean them. Set in a sauce* pan and boil slowly till the meat can be takenoft them. Put the m«at in a saucepan with two ounces of butter, a teaenpfuh of broth, a bunch of sweet herbs, salt and' pepper, and boil slowly for half an- hour." Then lay them on a clean cloth to drain off the fat, place on a hot plate and pour over . a little white sauoe made from the troth and butter. £ Gftraiib with parsley ft&d