A year's cookery

Gooseberry Fool. Stewed Cheese. Jam Turnover®. Milk Soirp. Grilled Shoulder of Lamb. Piquante Sauce. Veal Rolls. Spinach. New Potatoes, Guests’ Pudding. Cheese. Marketing. For tlie Day.— One pound and a half of lean Veal, from the fillet or loin. If there is no lamb left, more veal than this will be needed (February 25th). Spinach : New Potatoes ; Broccoli ; a quarter of a pound of Ratafias. For To-morrow.— Half a pound of Forced Mushrooms. Breakfast. --Toasted Bacon (January 19th) : Beef boiled May 1st: Gooseberry Fool (June 24th). Luncheon. — Steived Cheese. — Cut a quarter of a pound of cheese into thin slices, and put it into a stewpan with as much ale as will barely cover it. Keep stirring it till it melts, then let it cool a minute, anti stir in a spoonful of mustard and the yolk of one egg well beaten. Stir over the lire again for half a minute, pour the preparation upon a dish, stick three-cornered sippets of toast in the middle, and all round, and serve very hot. Jam Turnovers (September 25th). Dinner. Milk Soup (January 3rd); Grilled Shoulder of Lamb (Note, May 4th). Piquante Sauce. — Make a quarter of a pint of good melted butter. Stir in half a tea-spoonful of anchovy sauce, and add a table-spoonful of vinegar, a dessert-spoonful of very finely chopped pickled gherkins, and the same of chopped capers, with a shallot finely chopped, if liked. Boil together, skim, and serve. Veal Rolls. — Cut the veal into thin slices, three or four inches long and two inches broad. Spread a little forcemeat (June 27th) over, roll each one neatly, and fasten it 'securely with twine. Melt a slice of butter in a stewpan, put in the rolls, and turn them about till they are browned all over. Barely cover them with stock or water, and simmer them very gently for an hour and a half. Thicken the gravy with bread-crumbs, arrange the rolls in a dish, strain the gravy over, and place round small tufts of broccoli, boiled and drained well. If convenient, sausage meat might be spread over the veal instead of forcemeat, and chopped parsley, shallot, allspice, pepper, and salt sprinkled over to flavour it. Spinach (May 10th) ; New Potatoes (April 12th) ; Guests’ Pudding (April 14th). Cheese (June 8th). Things that must not be Forgotten. 1. Broken remnants of cheese, if not too dry, can be stewed instead of fresh cheese. 2. Preserve the bacon-rind. It will be valuable for flavouring soups. _ May 6th. Breakfast. Mushroom Toast. Devilled Eggs. Watercress. Dry Toast. Brown and White Bread and Butter. Milk Porridge. Marketing. For tlie Day.— A thick Plaice (April 21st); a Neck of Mutton, not too fat (February 5th) ; Potatoes; Turnip-tops; half a bundle of Rhubarb; two pennyworth of Parsley. For To-morrow.— Bloaters (Note 2, January 2nd). Rolls (September 3rd). Breakfast.— Mushroom Toast (March 20th) ; Devilled Eggs (February 27th) ; Milk Porridge (June 13th). Luncheon. — Croquettes ( see Rissoles, January 6th) ; Stewed Rhubarb (May 19th). Dinner. — Fried Plaice (April 21st); Neck of Mutton, with Parsley Sauce (February 23rd). Parsley Sauce , called also Maitre cT HOtel Sauce. — Wash a sprig or two of parsley, pick the leaves from the stalk, and chop them very finely. Put the parsley in the corner of a cloth, dip it in water, and wring it dry. This second washing jjuncneon. Croquettes (made of rem¬ nants of beef). Stewed Rhubarb.