Hot Buttered Toast.
Dry Toast.
Brown and White Bread and
Butter.
Bread and Milk.
Spinach.
New Potatoes.
Roly-poly Pudding.
Cheese.
Marketing.
For the Day.— A Loin of Lamb, or, if this is not sufficient for the requirements h
of the family, a Saddle of Lamb— that is, two loins joined together. Be sure (
A YEAR'S COOKERY.
195
that the butcher joints the meat. Spinach; New Potatoes; half a pound of
Beef Suet for to-day and to-morrow.
For To-morrow.— Half a pound of Forced Mushrooms ; a pennyworth of
Watercress.
Breakfast. — Dried Haddock (January 27th) ; Fried Bacon
(January 2nd) ; Bread and Milk (January 25th).
Luncheon. — Macaroni and Bacon (January 27th); Sliced Pud¬
ding (March 6th).
Dinner. — Potato Pur^e (January 26th). Loin of Lamb , Braised.
—Take a close-fitting and thick stewpan, just large enough to hold the
meat. Put two or three thin slices of bacon at the bottom of the pan,
and add a table-spoonful of chopped mint and a table-spoonful of
lemon-juice. Put in the lamb, lay a slice or two of bacon on the top,
and add half a pint of stock or as much as will about half cover the
meat. Simmer very gently indeed for an hour and a half, and when
the meat is half cooked turn it over. Take it up, drain it, and keep
it hot. Take the fat off the gravy, and boil it quickly to reduce it.
When it is very strong season it with pepper and salt✪ Loin of Lamb, Braised, put the lamb
in it for a few minutes to make it hot, and serve it with the gravy
strained over it. Spinach (May 10th) ; New Potatoes (April 12th) ;
Roly-poly Pudding (August 18th) ; Cheese (June 8th).
Things that must not be Forgotten.
1. Boil the ox-cheek (April 6th). Press it between two dishes and
place a heavy weight on the upper one.
2. Pastry is to be made to-day (April 17th) : rhubarb pie, open jam
tart (August 7th), jam turnovers (September 25th), rice cake (August
2nd), scones (August 26th).
3. Make a ground rice mould for dinner to-morrow (August 7th).
May 23rd.
Breakfast.
Luncheon.
Dinner.
Mock Tongue (Ox-cheek).
Stewed Mushrooms.
Scones.
Dry Toast.
Brown and White Bread and
Butter.
Milk Toast.
Scotch Collops.
Baked Batter Pudding.
Fried Plaice.
Dutch Sauce.
Stewed Savoury Beef.
Mashed Potatoes.
Ground Rice Mould, with
Red Currant Jam.
Cheese.
Marketing.
For the Day.— Fresh Sheep’s Hearts: one will probably be sufficient for two per¬
sons. A thick Plaice (April 21st) ; about four pounds of the Leg of Mutton
piece, or a small piece of the Round of Beef. Brush the beef quickly over
with vinegar before cooking it. Potatoes ; a pennyworth of Parsley.
For To-morrow.— A Cabbage Lettuce ; an ounce of Chervil; three-pennyworth
of Cream : half or the whole of a Calf’s Head ; four pounds of Gammon of
Bacon ; New Potatoes ; Broccoli ; Sea-kale ; half a pound of Ratafias, for
Mountain Pudding ; a tin of Preserved Salmon of a good brand ; Ingredients
for a Salad, with additional Watercress for breakfast.
196
A YEARS COOKERY.
Breakfast. — Stewed Mushrooms (March 20th). Scones (August
26th). — Make the scones hot in the oven, open and butter them.
Milk Toast (June 17th).
Luncheon. — Sheep’s Hearts (July 2nd). Baked Batter
Pudding (February 5th) may be eaten either with the meat and
gravy or separately with sugar or jam. ✪ Stewed Savoury Beef
A year's cookery
1880Page 156 · 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
Hot Buttered Toast.
Dry Toast.
Brown and White Bread and Butter.
Bread and Milk.
Spinach.
New Potatoes. Roly-poly Pudding. Cheese.
Marketing.
For the Day.— A Loin of Lamb, or, if this is not sufficient for the requirements h of the family, a Saddle of Lamb— that is, two loins joined together. Be sure (
that the butcher joints the meat. Spinach; New Potatoes; half a pound of Beef Suet for to-day and to-morrow.
For To-morrow.— Half a pound of Forced Mushrooms ; a pennyworth of Watercress.
Breakfast. — Dried Haddock (January 27th) ; Fried Bacon (January 2nd) ; Bread and Milk (January 25th).
Luncheon. — Macaroni and Bacon (January 27th); Sliced Pud¬ ding (March 6th).
Dinner. — Potato Purée (January 26th). Loin of Lamb , Braised. —Take a close-fitting and thick stewpan, just large enough to hold the meat. Put two or three thin slices of bacon at the bottom of the pan, and add a table-spoonful of chopped mint and a table-spoonful of lemon-juice. Put in the lamb, lay a slice or two of bacon on the top, and add half a pint of stock or as much as will about half cover the meat. Simmer very gently indeed for an hour and a half, and when the meat is half cooked turn it over. Take it up, drain it, and keep it hot. Take the fat off the gravy, and boil it quickly to reduce it. When it is very strong season it with pepper and salt, put the lamb in it for a few minutes to make it hot, and serve it with the gravy strained over it. Spinach (May 10th) ; New Potatoes (April 12th) ; Roly-poly Pudding (August 18th) ; Cheese (June 8th).
Things that must not be Forgotten.
1. Boil the ox-cheek (April 6th). Press it between two dishes and place a heavy weight on the upper one.
2. Pastry is to be made to-day (April 17th) : rhubarb pie, open jam tart (August 7th), jam turnovers (September 25th), rice cake (August 2nd), scones (August 26th).
3. Make a ground rice mould for dinner to-morrow (August 7th).
May 23rd.
Breakfast.
Luncheon.
Dinner.
Mock Tongue (Ox-cheek). Stewed Mushrooms.
Scones.
Dry Toast.
Brown and White Bread and Butter.
Milk Toast.
Scotch Collops.
Baked Batter Pudding.
Fried Plaice.
Dutch Sauce.
Stewed Savoury Beef. Mashed Potatoes.
Ground Rice Mould, with Red Currant Jam.
Cheese.
Marketing.
For the Day.— Fresh Sheep’s Hearts: one will probably be sufficient for two per¬ sons. A thick Plaice (April 21st) ; about four pounds of the Leg of Mutton piece, or a small piece of the Round of Beef. Brush the beef quickly over with vinegar before cooking it. Potatoes ; a pennyworth of Parsley.
For To-morrow.— A Cabbage Lettuce ; an ounce of Chervil; three-pennyworth of Cream : half or the whole of a Calf’s Head ; four pounds of Gammon of Bacon ; New Potatoes ; Broccoli ; Sea-kale ; half a pound of Ratafias, for Mountain Pudding ; a tin of Preserved Salmon of a good brand ; Ingredients for a Salad, with additional Watercress for breakfast.
Breakfast. — Stewed Mushrooms (March 20th). Scones (August 26th). — Make the scones hot in the oven, open and butter them. Milk Toast (June 17th).
Luncheon. — Sheep’s Hearts (July 2nd). Baked Batter Pudding (February 5th) may be eaten either with the meat and gravy or separately with sugar or jam.
Records on this page
Loin of Lamb, BraisedStewed Savoury BeefMayonnaise of Salmon