Monday is not a good day for marketing. Customers who make large purchases
on this day (unless they buy what is wanted of large first-class dealers) stand
in danger of having the surplus stock left from Saturday presented to their
notice. Where there is a family to provide for, it will, of course, be necessary
to make some purchases, but the housekeeper will do well to defer buying*
anything that is very important until Tuesday. A Melton Mowbray Pork
Pie should be bought for breakfast to-morrow, and a small salad for to-day.
Breakfast. — The collared tongue left on Saturday may be served
again to-day, and Boiled Eggs can be added as an accompaniment.
As in the case of savoury eggs, one egg should be allowed for each
person, and one over. One would think that it was the easiest
thing in the world to boil eggs properly, yet there are not many
cooks who are certain to send them up always right. Perhaps the
reason of this is that the quality of the egg is not considered in
calculating the time required for boiling, but the orthodox three
minutes is allotted to all eggs, new-laid and stale alike. New-laid
eggs need four minutes to “ set eggs that have been kept for some
days will need only three minutes. Eggs should be put into foiling
A YEAR'S COOKERY .
11
water, and should be quite covered ; unless this is done they will
not be equally cooked. They should be gently boiled. Eggs with
very thin shells are less likely to burst if they are put into cold
water and brought gently to the boiling point. They will be lightly
set when the water boils. If wanted well done, they should be left
in the hot water off the fire for a minute. An egg that has been laid
twelve hours will generally be preferred to one that is perfectly fresh
— warm from the nest. Milk Toast (June 17th).
Luncheon. — Royal Sandwiches.— Put three eggs into boiling
water, and boil them gently for ten minutes. Take them up, and
put them into a basin of cold water for five minutes. Take six
anchovies, wash them, wipe them in a cloth, cut off the heads and
fins, and scrape away the skin. With the fingers and thumb split
them open down the back, and take the fillets or sides from the back¬
bone. Clean and dry perfectly the small salad. Cut six thin slices
of stale brown bread, free from crust. Butter these well, and lay
between each two one of the eggs, shelled and cut into thin slices, a
layer of small salad cut up small, and the fillets of twTo anchovies.
Press the slices together, with a sharp knife divide them into small
squares, and arrange them neatly on a dish covered with a napkin.
Hambro’ Salad (August 8th) ; Cranberry Tart (August 7th). ✪ Filleted Sole
A year's cookery
1880Page 10 · 2 recipe records on this page
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Monday is not a good day for marketing. Customers who make large purchases on this day (unless they buy what is wanted of large first-class dealers) stand in danger of having the surplus stock left from Saturday presented to their notice. Where there is a family to provide for, it will, of course, be necessary to make some purchases, but the housekeeper will do well to defer buying* anything that is very important until Tuesday. A Melton Mowbray Pork Pie should be bought for breakfast to-morrow, and a small salad for to-day.
Breakfast. — The collared tongue left on Saturday may be served again to-day, and Boiled Eggs can be added as an accompaniment. As in the case of savoury eggs, one egg should be allowed for each person, and one over. One would think that it was the easiest thing in the world to boil eggs properly, yet there are not many cooks who are certain to send them up always right. Perhaps the reason of this is that the quality of the egg is not considered in calculating the time required for boiling, but the orthodox three minutes is allotted to all eggs, new-laid and stale alike. New-laid eggs need four minutes to "set;" eggs that have been kept for some days will need only three minutes. Eggs should be put into boiling
water, and should be quite covered ; unless this is done they will not be equally cooked. They should be gently boiled. Eggs with very thin shells are less likely to burst if they are put into cold water and brought gently to the boiling point. They will be lightly set when the water boils. If wanted well done, they should be left in the hot water off the fire for a minute. An egg that has been laid twelve hours will generally be preferred to one that is perfectly fresh — warm from the nest. Milk Toast (June 17th).
Luncheon. — Royal Sandwiches.— Put three eggs into boiling water, and boil them gently for ten minutes. Take them up, and put them into a basin of cold water for five minutes. Take six anchovies, wash them, wipe them in a cloth, cut off the heads and fins, and scrape away the skin. With the fingers and thumb split them open down the back, and take the fillets or sides from the back¬ bone. Clean and dry perfectly the small salad. Cut six thin slices of stale brown bread, free from crust. Butter these well, and lay between each two one of the eggs, shelled and cut into thin slices, a layer of small salad cut up small, and the fillets of two anchovies. Press the slices together, with a sharp knife divide them into small squares, and arrange them neatly on a dish covered with a napkin. Hambro’ Salad (August 8th) ; Cranberry Tart (August 7th).
Records on this page
Filleted SoleCrecy Soup