For the X>ay.— About six pounds of Cod. Choose a fish that is thick about the neck, plump and round near the tail, with the hollow behind the head deep, the eyes bright and full, and the flesh firm and white. Be careful that a portion of the liver and of the roe is sent with the fish. Apples, Potatoes, Savoy. A Loin of Pork. There is no meat that requires to be chosen so carefully as pork ; for if the animal from which it is taken were diseased or badly fed, the flesh will be most unwholesome, and is almost certain to produce illness. The safest plan is to buy the meat of the feeder, or, when this cannot be, it should be purchased of a thoroughly respectable dealer. Good pork is firm and fmely grained, with the lean of a clear pinkish white, delicately veined with fat and cool to the touch, and the fat fine and white. The skin should be thin and elastic to the touch. Pork should be quite fresh ; it will not keep unless salted. It is economical to buy a whole fore loin ; roast the best end, and use the chmnp end for sausages. For To-morrow.— Order to be sent in the morning two plump young Ostend Rabbits, trussed ; half a pound of strips of Bacon (see Marketing, January 3rd); six or eight small Soles— “ slips” (see January 3rd); Muffins (January 20th) ; Hominy (Marketing, February 10th). A YEAR'S COOKERY. 13 Breakfast. — Eggs in Brown Butter. — Allow one egg for each person, and one over. Take either an earthenware dish that will stand the fire or a tin dish. The earthenware dish is to be preferred, because the eggs may be sent to table upon it. Put in this a little bacon fat (preserved from Sunday) : an ounce will be enough for four eggs. If the bacon fat has been used, butter must be taken instead. Let this not only melt in the oven, but become a rich brown without - being at all burnt. Break the eggs into it carefully, so as not to break the yolks, and let them cook slowly till they are set. Sprinkle a little pepper over them, pour upon them a table-spoonful of hot vinegar✪ Eggs in Brown Butter, and serve. If butter is used instead of bacon fat, salt and - pepper must be sprinkled over the eggs. The pork pie should be served on a dish, covered with a napkin. Porridge (January 25th). Luncheon. — Rissoles. — Take the pieces of beef and the remains of the collared tongue, and mince all well together, leaving out the skin and gristle. Add a pinch of finely-minced shallot, or, wanting this, of onion boiled till tender, a little pepper and salt, and a few drops of the essence of anchovy. Melt an ounce of butter in a small saucepan, stir in a heaped table-spoonful of flour, and beat the mixture with the back of a wooden spoon. Add one gill of stock, milk, or water, and mix thoroughly. Stir in the minced meat, turn the preparation upon a dish, and leave it till cold. Make a small quantity of good pastry, roll it out to the thickness of the eighth of an inch, and divide it into two parts. Put little balls of the minced meat upon one-half, leaving about two inches distance between each. Moisten the paste round each ball, with water, and cover the whole with the unused piece of pastry. Press the edges of pastry closely 14 A YEAR'S COOKERY.

AI-modernized reading of the original text

For the Day.— About six pounds of Cod. Choose a fish that is thick about the neck, plump and round near the tail, with the hollow behind the head deep, the eyes bright and full, and the flesh firm and white. Be careful that a portion of the liver and of the roe is sent with the fish. Apples, Potatoes, Savoy. A Loin of Pork. There is no meat that requires to be chosen so carefully as pork ; for if the animal from which it is taken were diseased or badly fed, the flesh will be most unwholesome, and is almost certain to produce illness. The safest plan is to buy the meat of the feeder, or, when this cannot be, it should be purchased of a thoroughly respectable dealer. Good pork is firm and finely grained, with the lean of a clear pinkish white, delicately veined with fat and cool to the touch, and the fat fine and white. The skin should be thin and elastic to the touch. Pork should be quite fresh ; it will not keep unless salted. It is economical to buy a whole fore loin ; roast the best end, and use the chump end for sausages. For To-morrow.— Order to be sent in the morning two plump young Ostend Rabbits, trussed ; half a pound of strips of Bacon (see Marketing, January 3rd); six or eight small Soles— “ slips” (see January 3rd); Muffins (January 20th) ; Hominy (Marketing, February 10th). Breakfast. — Eggs in Brown Butter. — Allow one egg for each person, and one over. Take either an earthenware dish that will stand the fire or a tin dish. The earthenware dish is to be preferred, because the eggs may be sent to table upon it. Put in this a little bacon fat (preserved from Sunday) : an ounce will be enough for four eggs. If the bacon fat has been used, butter must be taken instead. Let this not only melt in the oven, but become a rich brown without being at all burnt. Break the eggs into it carefully, so as not to break the yolks, and let them cook slowly till they are set. Sprinkle a little pepper over them, pour upon them a table-spoonful of hot vinegar, and serve. If butter is used instead of bacon fat, salt and pepper must be sprinkled over the eggs. The pork pie should be served on a dish, covered with a napkin. Porridge (January 25th). Luncheon. — Rissoles. — Take the pieces of beef and the remains of the collared tongue, and mince all well together, leaving out the skin and gristle. Add a pinch of finely-minced shallot, or, wanting this, of onion boiled till tender, a little pepper and salt, and a few drops of the essence of anchovy. Melt an ounce of butter in a small saucepan, stir in a heaped table-spoonful of flour, and beat the mixture with the back of a wooden spoon. Add one gill of stock, milk, or water, and mix thoroughly. Stir in the minced meat, turn the preparation upon a dish, and leave it till cold. Make a small quantity of good pastry, roll it out to the thickness of the eighth of an inch, and divide it into two parts. Put little balls of the minced meat upon one-half, leaving about two inches distance between each. Moisten the paste round each ball, with water, and cover the whole with the unused piece of pastry. Press the edges of pastry closely

Records on this page

RissolesEggs in Brown Butter

A year's cookery