Dinner. — Mullagatawny Soup (January 16th) ; Stewed Steak
(January 31st) ; Mashed Potatoes (May 12tli); Spring Cabbage (June
4th.) Leche Creme. — Put a pint and a quarter of milk into a'stewpan
with two table-spoonfuls of powdered sugar, a pinch of salt, and four
drops of ratafia flavouring. Make it hot over the fire, but do not let
it boil. Mix two table-spoonfuls of flour to a smooth paste with a
quarter of a pint of milk, and add the well-beaten yolks of three and
the white of one egg. Stir a little of the warm milk with the eggs ;
add the rest ; gradually return the whole to the saucepan, and stir
till the mixture begins to thicken. Pour it gently upon six ounces
of ratafias✪ Leche Crème which have been laid at the bottom of a shallow dish ;
arrange the remaining two ounces of ratafias on the top, and serve
when cold. If liked, the yolks of two, instead of three, eggs can be
used. Cheese (June 8th).
Things that must not be Forgotten.
1. There are sure to be a few scraps of meat left from the stew at
dinner; make these into potted beef for breakfast (January 23rd).
2. Put a breakfast-cupful of white haricot beans to soak all night
in cold water.
3. If convenient, make the custard blancmange for dinner
to-morrow (August 4th).
4. The white of egg left from the Leche Creme can be whisked to
a firm froth and put into the sultana cake mixture to-morrow.
May 8th.
Breakfast.
Luncheon.
Dinner.
Dried Haddock.
Australian Meat, cold, with
Fried Whiting.
Potted Beef.
Pickles.
Stewed Ox-tails.
Mustard and Cress.
Baked Potatoes.
Haricot Beans.
Hot Toast.
Plain Rice Pudding.
Boiled Potatoes.
Dry Toast.
Brown and White Bread
and Butter.
Marmalade.
Bread and Milk
Custard Blancmange.
Lemon $3rrap.
Cheese.
Marketing.
For the Day.— Fresh Whiting, one for each person (January 3rd and 17th) ; two
fine Ox-tails. The butcher should be asked to send these home ready jointed.
Ox-tails may usually be bought at a cheaper rate in summer than in winter,
because they will not keep so well. Three-quarters of a pound of Rump or
Buttock Steak ; four plump young Pigeons (January 21th) ; a Leg of Mutton ;
Potatoes.
180
A YEAR'S COOKERY.
Breakfast. — Dried Haddock (January 27tli) ; Potted Beef
(January 23rd) ; Bread and Milk (January 25tli).
Luncheon. — Australian Meat, cold (February 4tli) ; Baked Pota¬
toes (May 4tli) : Plain Rice Pudding (F ebruary 24tli).
Dinner. — Fried Whiting (January 17th). Steived Ox-tails. — Wash
the tails, divide them into joints, throw them into boiling water, and
boil them for ten minutes. Drain them, and trim them neatly to
make them look smooth and round. Put them into a stewpan with a
carrot, an onion stuck with six cloves, a bunch of parsley, half a blade
of mace, a few celery seeds tied in muslin, a dozen peppercorns, a
spoonful of salt, and two quarts of stock or water✪ Steived Ox-tails. Let the liquor
boil, skim it carefully, cover it closely, draw it to the side of the fire,
and simmer gently for two hours, or till the pieces of tail are tender.
Pour off the gravy, and put it into a basin surrounded with cold water,
and remove the fat, which will rise to the surface. Take two good-
sized carrots and two turnips, and cut them into neat shapes, balls or
dice ; prepare also eight moderate-sized onions.
A year's cookery
1880Page 144 · 2 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
Dinner. — Mullagatawny Soup (January 16th) ; Stewed Steak (January 31st) ; Mashed Potatoes (May 12tli); Spring Cabbage (June 4th.) Leche Creme. — Put a pint and a quarter of milk into a'stewpan with two table-spoonfuls of powdered sugar, a pinch of salt, and four drops of ratafia flavouring. Make it hot over the fire, but do not let it boil. Mix two table-spoonfuls of flour to a smooth paste with a quarter of a pint of milk, and add the well-beaten yolks of three and the white of one egg. Stir a little of the warm milk with the eggs ; add the rest ; gradually return the whole to the saucepan, and stir till the mixture begins to thicken. Pour it gently upon six ounces of ratafias which have been laid at the bottom of a shallow dish ; arrange the remaining two ounces of ratafias on the top, and serve when cold. If liked, the yolks of two, instead of three, eggs can be used. Cheese (June 8th).
Things that must not be Forgotten.
1. There are sure to be a few scraps of meat left from the stew at dinner; make these into potted beef for breakfast (January 23rd).
2. Put a breakfast-cupful of white haricot beans to soak all night in cold water.
3. If convenient, make the custard blancmange for dinner to-morrow (August 4th).
4. The white of egg left from the Leche Creme can be whisked to a firm froth and put into the sultana cake mixture to-morrow.
May 8th.
Breakfast.
Luncheon.
Dinner.
Dried Haddock.
Australian Meat, cold, with
Fried Whiting.
Potted Beef.
Pickles.
Stewed Ox-tails.
Mustard and Cress.
Baked Potatoes.
Haricot Beans.
Hot Toast.
Plain Rice Pudding.
Boiled Potatoes.
Dry Toast.
Brown and White Bread and Butter.
Marmalade.
Bread and Milk
Custard Blancmange. Lemon Syrup.
Cheese.
Marketing.
For the Day.— Fresh Whiting, one for each person (January 3rd and 17th) ; two fine Ox-tails. The butcher should be asked to send these home ready jointed. Ox-tails may usually be bought at a cheaper rate in summer than in winter, because they will not keep so well. Three-quarters of a pound of Rump or Buttock Steak ; four plump young Pigeons (January 21th) ; a Leg of Mutton ; Potatoes.
Breakfast. — Dried Haddock (January 27tli) ; Potted Beef (January 23rd) ; Bread and Milk (January 25tli).
Luncheon. — Australian Meat, cold (February 4tli) ; Baked Pota¬ toes (May 4tli) : Plain Rice Pudding (F ebruary 24tli).
Dinner. — Fried Whiting (January 17th). Steived Ox-tails. — Wash the tails, divide them into joints, throw them into boiling water, and boil them for ten minutes. Drain them, and trim them neatly to make them look smooth and round. Put them into a stewpan with a carrot, an onion stuck with six cloves, a bunch of parsley, half a blade of mace, a few celery seeds tied in muslin, a dozen peppercorns, a spoonful of salt, and two quarts of stock or water. Let the liquor boil, skim it carefully, cover it closely, draw it to the side of the fire, and simmer gently for two hours, or till the pieces of tail are tender. Pour off the gravy, and put it into a basin surrounded with cold water, and remove the fat, which will rise to the surface. Take two goodsized carrots and two turnips, and cut them into neat shapes, balls or dice ; prepare also eight moderate-sized onions.
Records on this page
Leche CrèmeSteived Ox-tails