A YEAR'S COOKERY.
as recommended below. The butcher should be asked to cut off the top of
the loin, to be stewed separately. A quarter of a pound of firm sweet Suet.
For To-morrow.— A slice of Ham from the middle of the leg ; Watercress.
Breakfast. — Pickled Mackerel (August 28tk) ; Stewed Kidney
(April 16th) ; Milk Toast (June 17th).
Luncheon. — Veal and Ham Pie served yesterday; Boiled Hominy
(February lltli).
Dinner. — Vermicelli Soup. — The stock for this soup may be made
by stewing the bones of the shoulder of mutton with vegetables, and
adding a little extract of meat to the liquor (March 22nd). Mutton
Cutlets, with Piquante Sauce. — It is often found that when mutton
chops are sent to table the piece of meat in the middle is eaten ; the
rest is wasted. To prevent this, cut the meat out with as much fat
as is likely to be used in one piece. Divide it into cutlets half an
inch thick. The fillet or undercut of the loin should be taken out
first of all, and may be formed into separate cutlets. Beat an egg
thoroughly, and mix with it a tea-spoonful of oil, a tea-spoonful of
water, and a little pepper and salt. Have ready a tea-cupful of stale
bread that has been rubbed through a wire sieve. Brush the cutlets
over with the egg mixture, then cover them entirely with the bread¬
crumbs. Melt about an ounce of butter or clarified dripping in
a frying-pan, lay in the cutlets, and pour two ounces of butter or
fat over them. Cook them over a quick fire till done enough ; they
will take about seven minutes. When brown on one side turn them
to the other. Lift them out carefully, of course remembering not
to stick the fork into the lean part, and free them from fat by
pressing them between two folds of kitchen pax>er. Have ready
half a pint of piquante sauce (May 5th). Put some mashed potatoes
(May 12tli) in a mound in the middle of a hot dish, arrange the cutlets
round it, and with a table-spoon lay the sauce upon them. Serve
very hot. If preferred, the chops can be cooked as above after
being cut from the loin in the usual way, but there is less waste
attending this method. Broccoli (Cauliflower, To Boil, April 25tli) ;
Treacle Pudding (March 28tli) ; Cheese (June 8th).
Things that must not be Forgotten.
1. Turn and rub the beef in the brine.
2. If any hominy were left, preserve it, to be fried for luncheon
to-morrow.
3. Put a tea-cupful of green lentils to soak all night in cold water.
4. SteAv the top of the loin of mutton, to be served at luncheon
to-morrow (Luncheon, May 1st).
FRUITS IN SEASON SUITABLE FOR DESSERT IN APRIL.
Apples (Golden Knobs and Rennets), Oranges, Bananas, Grapes,
Nuts, Almonds and Raisins, French Plums, Figs, Dates, Crystallised
Fruits, Foreign Preserved Fruits,
A YEAR'S COOKERY.
171
DISHES FOE, INVALIDS.
PLAIN DEINKS.
Toast Water. — This simple beverage is rarely well made. Take
a slice of stale bread (crust is to be preferred, as the crumb will soon
turn sour), toast it very slowly all through without burning it at all.
Pour over it a quart of boiling water, and let it stand, covered, till
cold. If liked, it may be flavoured with lemon-rind. ✪ Vermicelli Soup
A year's cookery
1880Page 137 · 3 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
as recommended below. The butcher should be asked to cut off the top of
the loin, to be stewed separately. A quarter of a pound of firm sweet Suet. For To-morrow.— A slice of Ham from the middle of the leg ; Watercress.
Breakfast. — Pickled Mackerel (August 28tk) ; Stewed Kidney (April 16th) ; Milk Toast (June 17th).
Luncheon. — Veal and Ham Pie served yesterday; Boiled Hominy (February lltli).
Dinner. — Vermicelli Soup. — The stock for this soup may be made by stewing the bones of the shoulder of mutton with vegetables, and adding a little extract of meat to the liquor (March 22nd). Mutton Cutlets, with Piquante Sauce. — It is often found that when mutton chops are sent to table the piece of meat in the middle is eaten ; the rest is wasted. To prevent this, cut the meat out with as much fat as is likely to be used in one piece. Divide it into cutlets half an inch thick. The fillet or undercut of the loin should be taken out first of all, and may be formed into separate cutlets. Beat an egg thoroughly, and mix with it a tea-spoonful of oil, a tea-spoonful of water, and a little pepper and salt. Have ready a tea-cupful of stale bread that has been rubbed through a wire sieve. Brush the cutlets over with the egg mixture, then cover them entirely with the bread¬ crumbs. Melt about an ounce of butter or clarified dripping in a frying-pan, lay in the cutlets, and pour two ounces of butter or fat over them. Cook them over a quick fire till done enough ; they will take about seven minutes. When brown on one side turn them to the other. Lift them out carefully, of course remembering not to stick the fork into the lean part, and free them from fat by pressing them between two folds of kitchen paper. Have ready half a pint of piquante sauce (May 5th). Put some mashed potatoes (May 12tli) in a mound in the middle of a hot dish, arrange the cutlets round it, and with a table-spoon lay the sauce upon them. Serve very hot. If preferred, the chops can be cooked as above after being cut from the loin in the usual way, but there is less waste attending this method. Broccoli (Cauliflower, To Boil, April 25tli) ; Treacle Pudding (March 28tli) ; Cheese (June 8th).
Things that must not be Forgotten.
1. Turn and rub the beef in the brine.
2. If any hominy were left, preserve it, to be fried for luncheon to-morrow.
3. Put a tea-cupful of green lentils to soak all night in cold water.
4. Stew the top of the loin of mutton, to be served at luncheon to-morrow (Luncheon, May 1st).
FRUITS IN SEASON SUITABLE FOR DESSERT IN APRIL.
Apples (Golden Knobs and Rennets), Oranges, Bananas, Grapes, Nuts, Almonds and Raisins, French Plums, Figs, Dates, Crystallised Fruits, Foreign Preserved Fruits,
DISHES FOR INVALIDS.
PLAIN DEINKS.
Toast Water. — This simple beverage is rarely well made. Take a slice of stale bread (crust is to be preferred, as the crumb will soon turn sour), toast it very slowly all through without burning it at all. Pour over it a quart of boiling water, and let it stand, covered, till cold. If liked, it may be flavoured with lemon-rind.
Records on this page
Vermicelli SoupMutton Cutlets with Piquante SauceToast Water