Supper. — Salad (March 13th) ; Gooseberry Pie (August 7th).
Things that must not be Forgotten.
1. Turn and rub the beef in the brine.
2. If any mackerel is left, return it to the pickle and keep it
covered.
A YEAR'S COOKERY.
206
3. If there is enough meat on the ribs of lamb to supply what is *
wanted for supper, leave the shoulder of lamb untouched ; it can be 3
served at dinner to-morrow.
4. Put aside a few heads of asparagus for breakfast.
FRUITS SUITABLE FOR DESSERT IN MAY.
Apples, Oranges, Grapes, Nuts (Filberts, Brazils, Barcelonas, ,
Almonds), Raisins, French Plums, Figs, Dates, Crystallised Fruits, ,
F oreign Preserved F ruit.
DISHES FOR INVALIDS.
/
SPOON MEAT.
Water Gruel (No. 1). — Mix a table-spoonful of oatmeal into a .
smooth paste with a little cold water, and add gradually a pint of
boiling water. Boil for a quarter of an hour, stirring all the time ;
season with salt or sugar, according to taste✪ Water Gruel (No. 1), strain, and serve. If
the gruel is not well boiled it will produce flatulency.
Water Gruel (No. 2). — Mix a table-spoonful of patent groats to a
smooth paste with water, add a pint of boiling water✪ Water Gruel (No. 2), and stir over
the fire for ten minutes ‘ season, and serve. Gruel is more nourishing
when made with milk instead of water.
Sago. — Soak a table-spoonful of sago for a couple of hours, to take
away the earthy taste. If there is not time for this it may be dis¬
pensed with. Boil it in a pint of water, stirring it all the time, till it
is quite transparent. Pour it into a basin, sweeten it with sugar, and
flavour it with brandy or wine, if approved✪ Sago, or with a little orange-
flower water. If liked, a little orange or lemon-rind may be boiled
with the sago, which may be made with milk instead of water.
Tapioca. — This is prepared like sago.
Arrowroot. — Mix a dessert-spoonful of arrowroot to a smooth
paste with a little water, pour upon it half a pint of boiling water
or milk, and stir it over the fire for a minute or two till it is on the
point of boiling ; sweeten and flavour to taste, and serve.
Rice Gruel. — Mix a table-spoonful of ground rice to a smooth
paste with water, add a pint of cold water, and boil well for half an
hour. Sweeten and flavour to taste. Two or three table-spoonfuls of
cranberries may be added to rice gruel, if approved.
Panada. — Take the crumb of half a stale penny loaf, pour a pint
of water upon it, and boil it for five minutes. Beat it till smooth,
put with it a piece of butter, a little sugar and grated nutmeg, and a
little black currant jelly, if liked, with as much more water as is
agreeable ; stir it over the fire for ten minutes, and serve. Sometimes
the white meat from the breast of a roasted chicken is chopped,
pounded in a mortar, and mixed with the soaked bread ; or the
A YEAR'S COOKERY.
207
flesh of game, young pheasant, partridge, or rabbit, is substituted
for that of the chicken.
Thick Milk. — Mix a good table-spoonful of corn-flour with a pint
of cold milk✪ Thick Milk, and boil for twenty minutes ; sweeten to taste, add a
spoonful of brandy and two or three drops of vanilla, and serve.
Savoury Custard. — Mix a dessert-spoonful of corn-flour to a
smooth paste with water, and add half a pint of either beef tea or
mutton or chicken broth. Stir over the fire for five minutes, add salt,
and serve. For another Savoury Custard, see July 30th.
A year's cookery
1880Page 165 · 4 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
Supper. — Salad (March 13th) ; Gooseberry Pie (August 7th).
Things that must not be Forgotten.
1. Turn and rub the beef in the brine.
2. If any mackerel is left, return it to the pickle and keep it covered.
3. If there is enough meat on the ribs of lamb to supply what is * wanted for supper, leave the shoulder of lamb untouched ; it can be 3 served at dinner to-morrow.
4. Put aside a few heads of asparagus for breakfast.
FRUITS SUITABLE FOR DESSERT IN MAY.
Apples, Oranges, Grapes, Nuts (Filberts, Brazils, Barcelonas, , Almonds), Raisins, French Plums, Figs, Dates, Crystallised Fruits, , F oreign Preserved F ruit.
DISHES FOR INVALIDS.
/
SPOON MEAT.
Water Gruel (No. 1). — Mix a table-spoonful of oatmeal into a . smooth paste with a little cold water, and add gradually a pint of boiling water. Boil for a quarter of an hour, stirring all the time ; season with salt or sugar, according to taste, strain, and serve. If the gruel is not well boiled it will produce flatulency.
Water Gruel (No. 2). — Mix a table-spoonful of patent groats to a smooth paste with water, add a pint of boiling water, and stir over the fire for ten minutes ‘ season, and serve. Gruel is more nourishing when made with milk instead of water.
Sago. — Soak a table-spoonful of sago for a couple of hours, to take away the earthy taste. If there is not time for this it may be dis¬ pensed with. Boil it in a pint of water, stirring it all the time, till it is quite transparent. Pour it into a basin, sweeten it with sugar, and flavour it with brandy or wine, if approved, or with a little orangeflower water. If liked, a little orange or lemon-rind may be boiled with the sago, which may be made with milk instead of water.
Tapioca. — This is prepared like sago.
Arrowroot. — Mix a dessert-spoonful of arrowroot to a smooth paste with a little water, pour upon it half a pint of boiling water or milk, and stir it over the fire for a minute or two till it is on the point of boiling ; sweeten and flavour to taste, and serve.
Rice Gruel. — Mix a table-spoonful of ground rice to a smooth paste with water, add a pint of cold water, and boil well for half an hour. Sweeten and flavour to taste. Two or three table-spoonfuls of cranberries may be added to rice gruel, if approved.
Panada. — Take the crumb of half a stale penny loaf, pour a pint of water upon it, and boil it for five minutes. Beat it till smooth, put with it a piece of butter, a little sugar and grated nutmeg, and a little black currant jelly, if liked, with as much more water as is agreeable ; stir it over the fire for ten minutes, and serve. Sometimes the white meat from the breast of a roasted chicken is chopped, pounded in a mortar, and mixed with the soaked bread ; or the
flesh of game, young pheasant, partridge, or rabbit, is substituted for that of the chicken.
Thick Milk. — Mix a good table-spoonful of corn-flour with a pint of cold milk, and boil for twenty minutes ; sweeten to taste, add a spoonful of brandy and two or three drops of vanilla, and serve.
Savoury Custard. — Mix a dessert-spoonful of corn-flour to a smooth paste with water, and add half a pint of either beef tea or mutton or chicken broth. Stir over the fire for five minutes, add salt, and serve. For another Savoury Custard, see July 30th.
Records on this page
Water Gruel (No. 1)Water Gruel (No. 2)SagoThick Milk