For To-morrow.— A piece of Kippered Salmon, weighing three or four pounds • a freshly killed young Hare ; a Leg of Mutton. The hare is intended for Sunday week, therefore its purchase should be deferred for a few days, unless the weather is cold and dry. A hare will not keep well in damp muggy” weather. If the body of the hare is stiff it is fresh, if limp it is stale. 'I he cleft in the lip shoMd not be widely spread, the claws should be tolerably sharp, and the ears tender and soft. If the reverse is the case the animal is old. Hang the hare by its hind legs, and do not skin it until a short time before it is cooked. If it is already paunched (and it is better not to be so, at any rate for a few days) it should be emptied, and the inside wiped dry every day. It will be well before buying a piece of salmon to ascertain whether or not it is liked in the house. Some people like it exceedingly, others not at all ; indeed, it has been compared to “ salted door-mat.” Ask the butcher to supply mutton that, though perfectly sweet, has hung for several days. The Wether leg with the lump of fat on is the best, and small mutton is to be preferred to large mutton. Breakfast. — Anchovy Toast. — Allow one egg for each person, and one over, and as many small squares of dry toast as there are eggs. The toast should be free from crust, about half an inch thick, and should be cut from bread one day old. Make a little anchovy butter as follows : — Cleanse six anchovies, cut off their heads, bone them, and pound them in a mortar with two ounces of fresh butter, a tea-spoonful of essence of anchovy, a pinch of cayenne, and a little grated nutmeg✪ Anchovy Toast. If a mortar is not at hand the ingredients can be mixed on a plate with a broad bladed knife. Fillet as many anchovies as will be required ; three will be enough for a round of toast. ( See Royal Sandwiches, January 5th.) Spread a little anchovy butter on the pieces of toast, and lay the three filleted anchovies upon them. Poach the eggs in boiling water, into which a table-spoonful of vinegar and a little salt have been thrown. When they are set, take them up, drain theni on the slice, and lay each one upon the piece of toast waiting to receive it. Arrange the eggs in a circle, pour a little gravy under them made of the cupful of stock prepared for the purpose. This stock should have been boiled with a piece of carrot, a strip of the bacon-rind, two peppercorns, and the anchovy bones. When reduced to about two table- spoonfuls it should be strained, o 18 A YEAR'S COOKERY. i and a few drops of browning may be added to colour it. Eggs served in this way form a very appetising little dish, and they are not really so troublesome to prepare as might be supposed. Potted Grouse (January 7th) ; Muffins (January 30th) ; Fried Hominy (Feb¬ ruary 12th). Luncheon. — Minced Pork (April 20th) ; Apples, with Tapioca (February 18th). Dinner. — Parsnip Soup (December 3rd) ; Sea Pie (March 14th) ; Potatoes (April 7th) ; Corn Flour (June 15th) ; Orange Garnish (December 6th) ; Carrots (July 6th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Mix thoroughly half an ounce of saltpetre, two ounces of common salt, two ounces of moist sugar, and a tea-spoonful of black pepper. Dry the ingredients before the fire, wipe the salt off the cheek, and rub it well in every part with the mixture.

AI-modernized reading of the original text

For To-morrow.— A piece of Kippered Salmon, weighing three or four pounds • a freshly killed young Hare ; a Leg of Mutton. The hare is intended for Sunday week, therefore its purchase should be deferred for a few days, unless the weather is cold and dry. A hare will not keep well in damp muggy” weather. If the body of the hare is stiff it is fresh, if limp it is stale. The cleft in the lip should not be widely spread, the claws should be tolerably sharp, and the ears tender and soft. If the reverse is the case the animal is old. Hang the hare by its hind legs, and do not skin it until a short time before it is cooked. If it is already paunched (and it is better not to be so, at any rate for a few days) it should be emptied, and the inside wiped dry every day. It will be well before buying a piece of salmon to ascertain whether or not it is liked in the house. Some people like it exceedingly, others not at all ; indeed, it has been compared to “ salted door-mat.” Ask the butcher to supply mutton that, though perfectly sweet, has hung for several days. The Wether leg with the lump of fat on is the best, and small mutton is to be preferred to large mutton. Breakfast. — Anchovy Toast. — Allow one egg for each person, and one over, and as many small squares of dry toast as there are eggs. The toast should be free from crust, about half an inch thick, and should be cut from bread one day old. Make a little anchovy butter as follows : — Cleanse six anchovies, cut off their heads, bone them, and pound them in a mortar with two ounces of fresh butter, a tea-spoonful of essence of anchovy, a pinch of cayenne, and a little grated nutmeg. If a mortar is not at hand the ingredients can be mixed on a plate with a broad bladed knife. Fillet as many anchovies as will be required ; three will be enough for a round of toast. ( See Royal Sandwiches, January 5th.) Spread a little anchovy butter on the pieces of toast, and lay the three filleted anchovies upon them. Poach the eggs in boiling water, into which a table-spoonful of vinegar and a little salt have been thrown. When they are set, take them up, drain them on the slice, and lay each one upon the piece of toast waiting to receive it. Arrange the eggs in a circle, pour a little gravy under them made of the cupful of stock prepared for the purpose. This stock should have been boiled with a piece of carrot, a strip of the bacon-rind, two peppercorns, and the anchovy bones. When reduced to about two table- spoonfuls it should be strained, and a few drops of browning may be added to colour it. Eggs served in this way form a very appetising little dish, and they are not really so troublesome to prepare as might be supposed. Potted Grouse (January 7th) ; Muffins (January 30th) ; Fried Hominy (Feb¬ ruary 12th). Luncheon. — Minced Pork (April 20th) ; Apples, with Tapioca (February 18th). Dinner. — Parsnip Soup (December 3rd) ; Sea Pie (March 14th) ; Potatoes (April 7th) ; Corn Flour (June 15th) ; Orange Garnish (December 6th) ; Carrots (July 6th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Mix thoroughly half an ounce of saltpetre, two ounces of common salt, two ounces of moist sugar, and a tea-spoonful of black pepper. Dry the ingredients before the fire, wipe the salt off the cheek, and rub it well in every part with the mixture.

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Anchovy Toast

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