A year's cookery

Luncheon. — Scotch Collops. — Cut away the fat and any skinny portions there may be about the steak, and mince it finely, seasoning it well with pepper and salt. An onion can be added, if liked, but this is a matter of taste. Melt a little butter in a stew-pan. Put in the mince, and stir it frequently to keep it from getting into lumps. In about eight minutes dredge a little flour over it, and pour upon it a little stock, boiling hot. Let it simmer gently a minute or two longer, and serve very hot. Three-cornered pieces of toasted bread may be put round the dish as a garnish. For Macaroni Cheese, see March 20th. Dinner. — Boiled Brill. — Put the fish-kettle on the fire with cold water to cover the fish, and throw into it a good handful of salt, in the proportion of a quarter of a pound of salt to a gallon of water. Bring it to the boil. Clean and wash the brill inside and out, cut off the fins, and rub it over with lemon juice to preserve its whiteness. In order to prevent the white side breaking in boiling, cut a slit just through the dark skin from the head down the back. Lay the fish on the drainer of the fish-kettle, and put it in the boiling water. Let it boil quickly for less than one minute ; then draw it back, and let it simmer gently till it is done enough. Watch it carefully, and as soon as the flesh will leave the bone take it up. If it is not wanted for a few minutes, lay a hot cloth on it, and set the drainer with the fish upon it across the kettle, but on no account leave it in the water. The time required can scarcely be given, because it depends upon the t thickness of the fish and upon the rate at which the fish is cooked. It is better to let it simmer gently. A moderate-sized brill would I take about twenty minutes ; a large one, half an hour. Put a fish t drainer covered with a hot napkin on a hot dish. Slip the brill on it, white side up. Garnish it with cut lemon and tufts of parsley placed lightly round it. Melted butter flavoured with anchovy (July 17th), or, if it may be afforded, Dutch sauce (May 14th) may be served with it. Roast Leg of Mutton (March 4fh) ; Yorkshire Pudding (December 3rd) ; Potatoes (April 7th) ; Jerusalem Artichokes (November 30th) ; Cottage Plum Pudding (June 6th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Rub the pig's cheeks with the brine, and turn them over in the pan. 2. Do the same to the feet. 3. Pastry is to be made to-day (April 17th) : two apple pies (August 7th) ; scones (August 26th) ; soda cake (August 14th). 4. Preserve the stock in which the brill is boiled, and take care of any remnants. Boil two table-spoonfuls of rice as for curry ; it will be required for the kedgeree at breakfast. 5. Soak Normandy pippins. Breakfast. Kedgeree. Toasted Bacon. Hot Buttered Toast. Dry Toast. Scones. Brown and White Bread and Butter. Marmalade. Biscuits and Milk. January 10th. Luncheon. Mutton Tart. Baked Potatoes. Normandy Pippins. Dinner. Palestine Soup. Hashed Mutton. Savoy and Potatoes. Elegant Economist’s Pud¬ ding. Newmarket Pudding. Cheese. Marketing. For the Day.— Potatoes, Savoy, Jerusalem Artichokes for soup.