* 2 Rabbits--1s. * * 1/2 lb. Pickled Pork--3d. * * 1 Onion * * 1 fagot of Herbs--1/2d. * * 1 pint Gravy * * 1/2 oz. Flour * * 1 tablespoonful Red Currant Jelly--1d. * * Total Cost--1s. 41/2 d. * * Time--Two Hours * Wash and joint up the rabbits and cut the pork into slices; lay some of the pork over the bottom of a baking jar, and on this some joints of rabbit; continue in layers until all the meat is in, then put in the onion, sliced up, the fagot of herbs, and a few peppercorns. Cover down closely, stand in a moderate oven, and cook for two hours. Take up the meat and arrange nicely on a hot dish, strain the gravy into a saucepan, thicken with the flour, and when it boils stir in the jelly. Flavour to taste, pour it over the rabbits, and serve. BREAKFAST DISH OF BEEF * Slices of Cold Roast Beef (underdone)--4d. * * 1/2 gill Melted Butter Sauce--1/2d. * * 1/2 gill Gravy or Water * * Salt and Pepper * * 1 tablespoonful Walnut Ketchup or Vinegar--1/2d. * * 1 tablespoonful Red Currant Jelly--1d. * * Total Cost--6d. * * Time--Half an Hour * Cut some thin slices of beef and lay them in a saucepan or basin, mix the melted butter sauce, gravy, jelly, and ketchup together, and pour over them. Cover down closely and stand the saucepan in a larger one, half full of boiling water, and steam for half an hour. Put the meat into a dish and pour the sauce over it. SOUBISE CUTLETS * 1 lbs. Neck Chops--5d. * * 1 1/2 oz. Butter--1 1/2d. * * 1 oz. Flour * * 3 Onions * * 1 gill Milk * * Pepper, Salt, and Lemon Juice--1d. * * Total Cost--71/2 d. * * Time--20 Minutes * Trim off the cutlets, lay them in a tin dish, cover with buttered paper, and bake in the oven from fifteen to twenty minutes, according to thickness, turning once while cooking. Peel the onions, put them into cold water, bring to the boil, throw away the water. Put them on again in cold water and boil until rather soft, then strain all the water away, put in the butter, let it get quite hot, then cover down and finish cooking the onions in this, but do not brown them. Stir in the flour and pour over the milk, stir until it boils, let it boil two or three minutes, then rub through a sieve; season with salt, pepper, and lemon juice. Dish the cutlets in a circle, pour away some of the fat, and rinse the tin with a spoonful of gravy. Pour this round the dish and put the soubise sauce in the centre. Serve hot. ROMAN RAGOUT