A year's cookery

Dinner. — Crecy Soup. — Scrape and cut up in slices eight goodsized carrots. Put these in a stew-pan with a slice of butter or dripping, the pieces of bacon-rind left from Sunday, two onions, six or eight peppercorns, and four or five outer sticks of celery left from Saturday. Shake the vegetables over the fire for three or four minutes, then put a good-sized crust of stale bread with them, and pour upon them a pint of the stock made from the mutton bones, and let them simmer gently until quite soft. Drain them, bruise them in a mortar, and rub them through a hair-sieve with the back of a wooden spoon, moistening them frequently with the liquor in which they were stewed. Put pulp, liquor and all, into a stewpan, add an additional quart of stock, and stir the soup over the fire till it boils. Draw it to the side of the fire, and let it simmer gently to throw up the grease, and skim this away carefully as it rises. Add a pinch of sugar, pepper and salt to taste, and a dessert¬ spoonful of the rich gravy which lies under the cake of fat poured from the roast beef. Serve very hot, and send bread, toasted and cut into dice, to table on a separate dish. This soup ought to be as thick as cream, and of a deep red colour. Beef with Acid Sauce can be made of the remains of the cold beef, cut into neat slices the third of an inch thick, free from fat and gristle. If there is not sufficient cold beef left for this, three pounds of steak must be bought for dinner, and may be stewed with onions according to the recipe given. Those who do not like the flavour of onions should avoid this dish, and then the fresh beef can be stewed in the usual way (January 31st). Whether there are plenty of slices of cold beef or not, there is sure to be plenty of meat upon the bone, and every bit of this should be cut off. The fat portions should be put aside to be rendered, and the skin and gristle stewed with the bone. The lean portions of broken beef can be made into rissoles for luncheon to-morrow. They should be kept covered until they are to be made, to prevent their getting dry. The remains of collared tongue can be put with them. Beef with Sharp Sauce (December 4th) ; Beef stewed with Onions (November 3rd) ; Potatoes (May 12th) ; Winter Greens (June 4th) ; Brown Bread Pudding (July 20th); Cheese (June 8th). Things that must not be Forgotten. 1. Purges like the one mentioned above must be rubbed through a sieve. The process calls both for time and patience, but the result amply repays both. 2. Before putting the bacon-rind into the stew-pan, scald it in boiling water, and scrape the rough part with a sharp knife. 3. Break the beef bone into small pieces, and stew these for stock according to the recipe given (February 13th). This stock can be used to make parsnip soup for January 8th. 4. Keep the anchovies closely corked down and covered with liquor. January 6th. Breakfast. Eggs in Brown Butter. Melton Mowbray Pork Pie. Hot and Dry Toast. Brown and White Bread and Butter, Porridge. Luncheon. Rissoles. • Fried Potatoes. Compote of Apples. (Any remains of the Brown Bread Pudding can he used instead of the Apples. See Remains of Pudding Toasted, March 6th.) Dinner. Cod’s Head and Shoulders. Roast Loin of Pork, with Savoury Pudding. Mashed Potatoes, Savoy. Semolina Pudding. Cheese Marketing.