Then let bake
in the oven with 1 cup of beef broth. Baste often and serve very hot.
14.--Spanish Stewed Rabbit.
Clean and parboil 2 rabbits; then cut into pieces. Sprinkle with flour
and fry in hot lard. Remove the rabbits. Add chopped tomato and onion
to the sauce; mix with flour; let fry; add the sauce in which the
rabbit was cooked, some lemon-juice, 1/2 teaspoonful of red pepper,
parsley and salt to taste. Cook ten minutes; then add the rabbit and
simmer five minutes. Serve hot with boiled rice.
15.--Scotch Baked Mutton.
Season a leg of mutton well with salt and pepper. Dredge with flour
and let bake in a hot oven until nearly done. Then add some boiled
turnips cut in quarters; sprinkle with pepper and flour; let bake
until browned. Serve the mutton on a platter with the turnips.
16.--Belgian Stuffed Shad.
Season and stuff the shad with chopped oysters and mushrooms well
seasoned. Place in a well-buttered baking-dish; sprinkle with fine
bread-crumbs, chopped onion and parsley. Put flakes of butter on top
and pour in 1 cup of tomato-sauce. Let bake until done. Baste often
with the sauce. Serve with celery salad with French dressing.
17.--Italian Roast Beef.
Cut several deep incisions in the upper round of beef and press into
them lardoons of salt pork. Stick 2 cloves of sliced garlic and 1
dozen cloves in the meat; season with salt and pepper and dredge with
flour. Put in the dripping-pan with some hot water and let roast until
tender.
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