Breakfast.— Bloaters (January 3rd); Brawn (Note 1, April 6th) ; Porridge (January 25th). Luncheon.— Shepherd’s Pie (January 12th); Boiled Bice (Feb¬ ruary 3rd). Dinner. — Croute au Pot (May 25tli). Spanish Steiv. — Take a deep earthenware jar. Fill it with alternate layers of sliced onion and rabbit, and season each layer with a little pepper and salt✪ Ox-cheek Brawn. Lay slices of bacon on the topmost layer, and cover the stewpan securely by tying two or three folds of greased paper upon it. Put the jar almost up to its neck in a saucepan of boiling water, and keep it boiling for two hours and a half. It will not be necessary to leave any liquor in the jar with the rabbit, as the onions will yield sufficient moisture to stew the rabbit and to serve as gravy. If the onion flavour is objected to, the rabbits may be cooked in another way {see Index). Potatoes, Boiled (April 7th) • Greens (June 4th). Tinned Pineapple. — Open the tin and draw off the syrup. Boil it up with two or three lumps of sugar, and add a tea-spoon¬ ful of brandy. Let it cool. Arrange the slices of pineapple in a glass dish, pour the syrup over, and serve cold. The appearance of the fruit will be improved if a preserved cherry and a small rinf>’ of angelica be placed here and there on the dish. Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. Do not attempt to clear soup the day before it is wanted. The stock may be made, but soup must be freshly clarified, or it will be cloudy. 3. When making the stock (either of bones or fresh meat), be s careful to remove the scum as it rises. If this is not done it will be difficult to clarify the soup. Also, before attempting to use the stock i_ free it carefully from fat. It is supposed here that the stock is s A YEAR'S COOKERY. 143 made from bones, ^and is to be clarified with raw beef. It mi<dit be so made from fresh meat that it would need no clarification. ° (See Clear Soup made from Fresh Meat, July 30th.) 15thj Make tlle com'flour blancmange for dinner to-morrow (J une Breakfast. Prawns. Potted Pheasant. Buttered Toast. Dry Toast. Watercress. Brown and White Bread and Butter. Biscuits and Milk. April 9th. Luncheon. Flap of Beef, Boiled, with Carrots. Bice and Cheese. Dinner. J ulienne. Boast Leg of Mutton. Yorkshire Pudding. Potato Croquettes. Turnip-tops. Corn-flour Blancmange. Cheese. Marketing. For the Day.-— One pound of Shin of Beef to clarify the bone stock • a well-hnna Leg of Mutton (January 8th) ; Potatoes ; Turnip-tops ; Yeast. ’ ^ I' °r To-morrow. Pour pounds of salt Cod; three or four Pigeons Tame Flf? e91lsl can Pi’obcibly be obtained now; they are better for beinJ frpsl.lv killed (January 24th). A slice of Rump Steak ; Hot Cross Buns (see Note W _ halt a pound of Bacon m rashers ; Potatoes ; Parsnips ; Horseradish. ’ Breakfast. —Prawns (February 7th); Potted Pheasant, see Ee- lath) °n P°ttecl Grouse (January 7tli) ; Biscuits and Milk (June Che^FebraaT/isthf ^ B°iled (FebrUary 23rd); Rice and ✪ Hot Cross Buns

AI-modernized reading of the original text

Breakfast.— Bloaters (January 3rd); Brawn (Note 1, April 6th) ; Porridge (January 25th). Luncheon.— Shepherd's Pie (January 12th); Boiled Rice (February 3rd). Dinner. — Croute au Pot (May 25th). Spanish Steiv. — Take a deep earthenware jar. Fill it with alternate layers of sliced onion and rabbit, and season each layer with a little pepper and salt. Lay slices of bacon on the topmost layer, and cover the stewpan securely by tying two or three folds of greased paper upon it. Put the jar almost up to its neck in a saucepan of boiling water, and keep it boiling for two hours and a half. It will not be necessary to leave any liquor in the jar with the rabbit, as the onions will yield sufficient moisture to stew the rabbit and to serve as gravy. If the onion flavour is objected to, the rabbits may be cooked in another way {see Index). Potatoes, Boiled (April 7th); Greens (June 4th). Tinned Pineapple. — Open the tin and draw off the syrup. Boil it up with two or three lumps of sugar, and add a tea-spoon¬ ful of brandy. Let it cool. Arrange the slices of pineapple in a glass dish, pour the syrup over, and serve cold. The appearance of the fruit will be improved if a preserved cherry and a small ring of angelica be placed here and there on the dish. Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. Do not attempt to clear soup the day before it is wanted. The stock may be made, but soup must be freshly clarified, or it will be cloudy. 3. When making the stock (either of bones or fresh meat), be s careful to remove the scum as it rises. If this is not done it will be difficult to clarify the soup. Also, Before attempting to use the stock free it carefully from fat. It is supposed here that the stock is made from bones, and is to be clarified with raw beef. It might be so made from fresh meat that it would need no clarification. ° (See Clear Soup made from Fresh Meat, July 30th.) 15th) Make the cornflour blancmange for dinner to-morrow (J une Breakfast. Prawns. Potted Pheasant. Buttered Toast. Dry Toast. Watercress. Brown and White Bread and Butter. Biscuits and Milk. April 9th. Luncheon. Flap of Beef, Boiled, with Carrots. Bice and Cheese. Dinner. J ulienne. Boast Leg of Mutton. Yorkshire Pudding. Potato Croquettes. Turnip-tops. Corn-flour Blancmange. Cheese. Marketing. For the Day.— One pound of Shin of Beef to clarify the bone stock; a well-hung Leg of Mutton (January 8th) ; Potatoes ; Turnip-tops ; Yeast. ’ ^ For To-morrow. Four pounds of salt Cod; three or four Pigeons (tame birds can probably be obtained now; they are better for being freshly killed (January 24th). A slice of Rump Steak; Hot Cross Buns (see Note 2, April 9th); half a pound of Bacon m rashers ; Potatoes ; Parsnips ; Horseradish. ’ Breakfast. —Prawns (February 7th); Potted Pheasant, see Eelath) °n P°ttecl Grouse (January 7tli) ; Biscuits and Milk (June Cheese (February 18th); Flap of Beef, Boiled (February 23rd); Rice and

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