4. Clean the ox-cheek (Note 5, February 6th), also boil the brine, and let it go cold before using it again (January 13th). 5. If any lemon pudding is left, it can be cut in slices, toasted, and served at luncheon. 6. Rolled Veal. — Spread a thin layer of veal forcemeat over the inside of the breast of veal, sprinkle a table-spoonful of finely-chopped pickled gherkins over this, and lay the slice of ham on the top. Poll the veal very tightly, and bind it securely with tape. Put it into a stewpan, with a plate under it to keep it from sticking, barely cover it with stock, and simmer it very gently for about three hours. Put it between two dishes, lay a heavy weight on the top, and let it go cold. 7. If the bones are not required for making glaze, they should be stewed with the veal, and the stock may be used for soup. May 16th. Breakfast. XiUnckeon. Dinner® Remains of Pigeon Pie. Lamb’s Fry. Crecy Soup. Stewed Kidney. Bacon. Chops. Milk; Rolls. Sliced Lemon Pudding. Piquante Sauce. Pry Toast. Mashed Potatoes. Brown and White Bread Spinach. and Butter. Vermicelli Pudding. Mustard and Cress. Milk Porridge. Cheese. Marketing. For the Bay.— Three or four pounds of Loin Chops, as free from fat as pos¬ sible (April 30th) ; Potatoes ; Spinach ; a pennyworth of Parsley. Lamb’s Fry to be sent in for Luncheon. *• For To-morrow.— A pair of thick Soles (January 3rd), filleted ; Potatoes; Spring Cabbage ; a tin of Sardines ; two heads of Lettuce ; a half-pennyworth of Beet¬ root ; a pennyworth of Radishes ; a half -pennyworth of Spring Onions ; four pennyworth of Finger Biscuits ; Sea Biscuits. Breakfast. — Pigeon Pie served yesterday ; Stewed Kidney (April 2nd or April 16th); Milk Bolls (August 26th) ; Milk Porridge (June 13th). Luncheon. — Lamb’s Fry. — Look over the fry first thing in the morning, and if there are any hard gristly portions, such as the heart A YEAR'S COOKERY . 189 and the melt, trim them neatly, flour them, and turn them over in a frying-pan over the fire till they are lightly browned ; then put them into a pie-dish, barely cover them with stock or water, and bake them in a moderate oven for a couple of hours. Turn them about occasion¬ ally, to keep them from sticking to the bottom of the dish. Twenty minutes before the fry is to be served dip the pieces in flour, and fry them gently in butter or dripping till done enough. They will take about a quarter of an hour. Take them up, drain them, and put all the fry together on a dish. Mix a dessert-spoonful of flour smoothly with a gill of the gravy from the dish ; pour this into the pan, and stir it till it boils and thickens ; add a little mushroom ketchup, pepper and salt, and a few drops of browning✪ Lamb’s Fry. Strain the sauce over the fry, and serve very hot. It is an improvement to roll the pieces of fry in egg and bread-crumb, or to dip them in frying batter (October 22nd), before cooking them. Sliced Pudding (March 6’th). Dinner. — Cr6cy Soup (January 5th). Mutton Chops. — Divide the loin into chops, trim away most of the fat (which may be melted down for frying or used to make a pudding), and dip the chops into egg and bread-crumbs. Cook them as directed (April 30th), and serve round mashed potatoes (May 12th), with piquante sauce (May 5tli) poured over them. Spinach (May 10th) ; Vermicelli Pudding (August 1st) ; Cheese (June 8th).

AI-modernized reading of the original text

4. Clean the ox-cheek (Note 5, February 6th), also boil the brine, and let it go cold before using it again (January 13th). 5. If any lemon pudding is left, it can be cut in slices, toasted, and served at luncheon. 6. Rolled Veal. — Spread a thin layer of veal forcemeat over the inside of the breast of veal, sprinkle a table-spoonful of finely-chopped pickled gherkins over this, and lay the slice of ham on the top. Roll the veal very tightly, and bind it securely with tape. Put it into a stewpan, with a plate under it to keep it from sticking, barely cover it with stock, and simmer it very gently for about three hours. Put it between two dishes, lay a heavy weight on the top, and let it go cold. 7. If the bones are not required for making glaze, they should be stewed with the veal, and the stock may be used for soup. May 16th. Breakfast. Luncheon. Dinner. Remains of Pigeon Pie. Lamb’s Fry. Crecy Soup. Stewed Kidney. Bacon. Chops. Milk; Rolls. Sliced Lemon Pudding. Piquante Sauce. Pry Toast. Mashed Potatoes. Brown and White Bread Spinach. and Butter. Vermicelli Pudding. Mustard and Cress. Milk Porridge. Cheese. Marketing. For the Day.— Three or four pounds of Loin Chops, as free from fat as pos¬ sible (April 30th) ; Potatoes ; Spinach ; a pennyworth of Parsley. Lamb’s Fry to be sent in for Luncheon. *• For To-morrow.— A pair of thick Soles (January 3rd), filleted ; Potatoes; Spring Cabbage ; a tin of Sardines ; two heads of Lettuce ; a half-pennyworth of Beet¬ root ; a pennyworth of Radishes ; a half -pennyworth of Spring Onions ; four pennyworth of Finger Biscuits ; Sea Biscuits. Breakfast. — Pigeon Pie served yesterday ; Stewed Kidney (April 2nd or April 16th); Milk Rolls (August 26th) ; Milk Porridge (June 13th). Luncheon. — Lamb’s Fry. — Look over the fry first thing in the morning, and if there are any hard gristly portions, such as the heart and the melt, trim them neatly, flour them, and turn them over in a frying-pan over the fire till they are lightly browned ; then put them into a pie-dish, barely cover them with stock or water, and bake them in a moderate oven for a couple of hours. Turn them about occasion¬ ally, to keep them from sticking to the bottom of the dish. Twenty minutes before the fry is to be served dip the pieces in flour, and fry them gently in butter or dripping till done enough. They will take about a quarter of an hour. Take them up, drain them, and put all the fry together on a dish. Mix a dessert-spoonful of flour smoothly with a gill of the gravy from the dish ; pour this into the pan, and stir it till it boils and thickens ; add a little mushroom ketchup, pepper and salt, and a few drops of browning. Strain the sauce over the fry, and serve very hot. It is an improvement to roll the pieces of fry in egg and bread-crumb, or to dip them in frying batter (October 22nd), before cooking them. Sliced Pudding (March 6th). Dinner. — Crécy Soup (January 5th). Mutton Chops. — Divide the loin into chops, trim away most of the fat (which may be melted down for frying or used to make a pudding), and dip the chops into egg and bread-crumbs. Cook them as directed (April 30th), and serve round mashed potatoes (May 12th), with piquante sauce (May 5tli) poured over them. Spinach (May 10th) ; Vermicelli Pudding (August 1st) ; Cheese (June 8th).

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Lamb’s FryRolled Veal

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