PAPER-BAGGED RABBIT.
Cut the rabbit into neat joints, add a bunch of sweet herbs, two finely chopped onions, three cloves, three whole allspice, half a teaspoonful of black pepper, a thinly cut piece of lemon rind, two tablespoonfuls of mushroom ketchup, and two rashers of fat bacon cut in dice. Add a teacupful of stock, thickened and browned, and put into a well greased bag. Cook in a hot oven for forty minutes, if the rabbit is young and tender. If not, an hour will not be too much.
KIDNEYS
are delicious cooked in a paper bag. Take four sheep's kidneys, cut in two, take out the core. Wrap each kidney in a thin slice of fat bacon. Put into a well greased bag, and cook in a hot oven for twelve minutes.
KIDNEY STEW.
Skin and trim the kidneys, remove the core, cut into quarters. Roll each piece in flour, highly seasoned with salt, pepper, grated nutmeg, and a little dry mustard. Place in a greased bag with a tablespoonful of minced onion, half as much minced parsley, and a teacupful of stock, browned and thickened. Thirty minutes in a hot oven will cook this.
LIVER AND BACON.
Cut a pound of sheep's liver into small pieces, dip each in seasoned flour, wrap round with a very thin piece of fat bacon; put into a greased bag with two tablespoonfuls of water and a teaspoonful of lemon juice. Cook from fifteen to twenty minutes.
MINCE COLLOPS.
Mince one pound of beefsteak very finely, dust with a little flour and season with salt and pepper. If liked, a finely minced onion may be added. Put this in a greased paper bag with half a teacupful of water, and cook for twenty-five minutes.