For the Day.— Two heads of Lettuce ; a pennyworth of Endive ; a pennyworth
of Beetroot ; two pennyworth of Watercress (half for breakfast to-morrow) ;
Scallops (March 7tli and January 3rd) ; Turnip-tops ; Potatoes; a pennyworth
of Parsley ; a square piece of the thin Flank of Beef, weighing eight or ten
pounds.
For To-morrow.— Bloaters (January 2nd) ; a quarter of a pound of Macaroni, if
not in the house.
Breakfast. — Boiled Eggs (January 5th); Potted Ham made April
15th; Biscuits and Milk (June 14th).
Luncheon. — Beef boiled (April 21st) ; Salad (March 13th) ; Plain
Bice Pudding (February 24th).
Dinner. — Scallops (Note 3, March 7th). Rolled Loin of Mutton.
-—Mince the fillet of mutton, and mix with it its bulk in finely -grated
bread-crumbs, an ounce of mutton suet chopped, a shallot finely
minced, a tea-spoonful of chopped parsley, a little pepper and salt,
a grate of nutmeg and the same of lemon-rind, and enough egg to
bind the mixture together✪ Rolled Loin of Mutton. Spread the forcemeat equally over the
inner side of the mutton, roll it neatly lengthwise, bind it tightly
with tape, flour it well, and roast or bake it, as most convenient
(March 4th or March 8th). Bub the inside of a saucepan lightly
A YEAR'S COOKERY.
ICO
with garlic, put in the mutton bones, ancl add a shallot, a piece of
carrot, a stick of celery or a pinch of celery seeds, «*nd a pint of
water or stock. Stew gently for a couple of 'hours. Strain the gravy,
thicken it with flour, add a few drops of sugar browning, a table¬
spoonful of ketchup, and (if permitted) the same of port. Put the
meat on a dish, pour the gravy round, and serve. A few glazed
onions will be an excellent garnish for this dish (February 14th.)
Browned Potatoes (October 18tli); Turnip-tops (June 4th); Rhubarb
Mould made yesterday; Custard (August 10th) ; Cheese (June 8tli).
Things that must not be Forgotten.
1. Put the thin flank of beef into the brine.
2. Keep the bloaters on a separate dish and apart from everything
else in the larder.
3. Turn and rub the pork in the pickle.
April 23rd.
Breakfast.
Luncheon.
Dinner.
Bloaters.
Scalloped Eggs.
Hot Buttered Toast.
Dry Toast.
Watercress.
Brown and White Bread
and Butter.
Corn Flour Milk.
Bubble and Squeak.
Jam and Bread Pudding,
Economical
Macaroni Soup.
Rump Steak k la Beamaise.
Potatoes Soufflees.
Wyvern Puddings.
Cheese.
Marketing.
For ttie Day.— From three to three pounds and a half of Rump Steak {see
Marketing, January 22nd). Potatoes.
For To-morrow.— Half a pint of forced Mushrooms : German Sausage for
breakfast ; one Ox-tail ; the scrag of a whole Neck of Mutton ( see Marketing,
February 9th).
Breakfast. — Bloaters (January 3rd); Scalloped Eggs (January
28th) ; Corn Flour Milk (June 19th).
Luncheon. — Bubble and Squeak (January 22nd); Jam and Bread
Pudding, Economical (February 23rd).
A year's cookery
1880Page 130 · 1 recipe record 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
For the Day.— Two heads of Lettuce ; a pennyworth of Endive ; a pennyworth of Beetroot ; two pennyworth of Watercress (half for breakfast to-morrow) ; Scallops (March 7tli and January 3rd) ; Turnip-tops ; Potatoes; a pennyworth of Parsley ; a square piece of the thin Flank of Beef, weighing eight or ten pounds.
For To-morrow.— Bloaters (January 2nd) ; a quarter of a pound of Macaroni, if not in the house.
Breakfast. — Boiled Eggs (January 5th); Potted Ham made April 15th; Biscuits and Milk (June 14th).
Luncheon. — Beef boiled (April 21st) ; Salad (March 13th) ; Plain Bice Pudding (February 24th).
Dinner. — Scallops (Note 3, March 7th). Rolled Loin of Mutton. -—Mince the fillet of mutton, and mix with it its bulk in finely -grated bread-crumbs, an ounce of mutton suet chopped, a shallot finely minced, a tea-spoonful of chopped parsley, a little pepper and salt, a grate of nutmeg and the same of lemon-rind, and enough egg to bind the mixture together. Spread the forcemeat equally over the inner side of the mutton, roll it neatly lengthwise, bind it tightly with tape, flour it well, and roast or bake it, as most convenient (March 4th or March 8th). Rub the inside of a saucepan lightly
ICO
with garlic, put in the mutton bones, and add a shallot, a piece of carrot, a stick of celery or a pinch of celery seeds, «*nd a pint of water or stock. Stew gently for a couple of 'hours. Strain the gravy, thicken it with flour, add a few drops of sugar browning, a table¬ spoonful of ketchup, and (if permitted) the same of port. Put the meat on a dish, pour the gravy round, and serve. A few glazed onions will be an excellent garnish for this dish (February 14th.) Browned Potatoes (October 18tli); Turnip-tops (June 4th); Rhubarb Mould made yesterday; Custard (August 10th) ; Cheese (June 8tli).
Things that must not be Forgotten.
1. Put the thin flank of beef into the brine.
2. Keep the bloaters on a separate dish and apart from everything else in the larder.
3. Turn and rub the pork in the pickle.
April 23rd.
Breakfast.
Luncheon.
Dinner.
Bloaters.
Scalloped Eggs.
Hot Buttered Toast.
Dry Toast.
Watercress.
Brown and White Bread and Butter.
Corn Flour Milk.
Bubble and Squeak.
Jam and Bread Pudding, Economical
Macaroni Soup.
Rump Steak k la Beamaise. Potatoes Soufflees.
Wyvern Puddings.
Cheese.
Marketing.
For ttie Day.— From three to three pounds and a half of Rump Steak {see Marketing, January 22nd). Potatoes.
For To-morrow.— Half a pint of forced Mushrooms : German Sausage for breakfast ; one Ox-tail ; the scrag of a whole Neck of Mutton ( see Marketing, February 9th).
Breakfast. — Bloaters (January 3rd); Scalloped Eggs (January 28th) ; Corn Flour Milk (June 19th).
Luncheon. — Bubble and Squeak (January 22nd); Jam and Bread Pudding, Economical (February 23rd).
Records on this page
Rolled Loin of Mutton