Luncheon. — Bubble and Squeak (January 22nd). Savoury Rice.
— Wash a small tea-cupful of rice, drain it, and put it into a stewpan.
with an onion, a carrot, a pint of nicely-flavoured stock, and a small
piece of butter. Let it stew gently till it has absorbed the liquor.
Make a custard with three-quarters of a pint of milk and one egg.
Put this with the rice, add a table-spoonful of chopped parsley, a
shallot finely minced, and season with pepper✪ Savoury Rice and salt. Put the rice
into a buttered dish, and bake in a gentle oven till it is covered with
a brown skin. The rice will be very good if it is simply boiled in the
stock till tender, and then served.
Dinner. — Fried Plaice (April 21st) ; Dutch Sauce (May 14th).
Rolled Breast of Veal. — Lay the boned breast on a table, and spread
veal forcemeat evenly upon it (June 27th). Boll it up very tightly,
and bind it round and round with tape. Wrap it in a greased paper,
and bake it in a moderate oven. Baste it frequently over the
paper. Half an hour before it is taken up remove the paper, that
it may brown. Serve it on a hot dish, and garnish it with thin
slices of fried bacon and cut lemon. Pour a little brown gravy✪ Rolled Breast of Veal
(J une 28th) over it, and send more to table in a tureen. Half an hour
per pound should be allowed for baking. Potatoes (April 12th);
Spinach (May 10th); Pudding made yesterday; Custard (August
10th) ; Cheese (June 8th).
Things that must not be Forgotten,
1. Turn and rub the ox-cheek in the brine.
2. Stew the mutton and veal bones for stock.
3. Partially prepare the rice milk for breakfast. Wash half a
pound of rice, and put it into a saucepan, with a little salt and a
quart of water. Let it boil very gently for an hour and a quarter.
Turn it into a bowl, and leave it till morning.
A YEARS COOKERY.
June 18th.
Breakfast.
Luncheon.
Dinner.
Prawns.
Baked Mackerel, it la Mai tre
Victoria Soup.
Collared Tongue.
d’ Hotel.
Minced Veal.
Hot Buttered Toast,
Gingerbread Pudding.
Fried Bacon.
Dry Toast.
Honey.
Brown and White Bread and
Butter.
Rice - Milk.
Potatoes.
Cauliflower.
Wyvern Puddings.
Cheese.
Marketing.
For the Bay.— Two moderate-sized Mackerel (April Itli) ; Potatoes ; Cauli¬
flower.
For To-morrow.— A dried Haddock ; a quarter of a pound of German
Sausage. Order a Lamb’s Fry and four plump young Pigeons. Mustard
and Cress.
Breakfast. — Prawns (February 7th); Collared Tongue served
June 15th. Rice Milk. — Take the rice that has been already boiled
in water. Let it boil up in a pint and a half of milk, sweeten it to
taste with honey or sugar✪ Rice Milk, and serve.
Luncheon. — Baked Mackerel (April 15th) ; Gingerbread Pudding
(May 20th).
Dinner.— Victoria Soup (February 9th) ; Minced Veal (May
11th); Fried Bacon (January 2nd); Potatoes (April 12th);
Cauliflower (April 25th); Wyvern Puddings (May 9th); Cheese
(J une 8th). _
Things that must not be Forgotten,,
1. Turn and rub the ox-cheek in the brine.
On no account allow the mince to boil in the gravy.
June 19th.
Breakfast.
Luncheon.
Dinner,
Dried Haddock.
Lamb’s Fry.
Crecy Soup.
Gennan Sausage.
Plain Rolled Pudding, with
Pigeon Pie.
Hot Buttered Toast.
Treacle.
Potatoes.
Dry Toast.
Spring Cabbage.
Mustard and Cress.
Queen’s Pudding,
Brown and White Bread and
Cheese.
Butter.
Corn-flour Milk.
Marketing. ✪ Corn-flour Milk
A year's cookery
1880Page 181 · 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
Luncheon. — Bubble and Squeak (January 22nd). Savoury Rice. — Wash a small tea-cupful of rice, drain it, and put it into a stewpan. with an onion, a carrot, a pint of nicely-flavoured stock, and a small piece of butter. Let it stew gently till it has absorbed the liquor. Make a custard with three-quarters of a pint of milk and one egg. Put this with the rice, add a table-spoonful of chopped parsley, a shallot finely minced, and season with pepper and salt. Put the rice into a buttered dish, and bake in a gentle oven till it is covered with a brown skin. The rice will be very good if it is simply boiled in the stock till tender, and then served.
Dinner. — Fried Plaice (April 21st) ; Dutch Sauce (May 14th). Rolled Breast of Veal. — Lay the boned breast on a table, and spread veal forcemeat evenly upon it (June 27th). Roll it up very tightly, and bind it round and round with tape. Wrap it in a greased paper, and bake it in a moderate oven. Baste it frequently over the paper. Half an hour before it is taken up remove the paper, that it may brown. Serve it on a hot dish, and garnish it with thin slices of fried bacon and cut lemon. Pour a little brown gravy (June 28th) over it, and send more to table in a tureen. Half an hour per pound should be allowed for baking. Potatoes (April 12th); Spinach (May 10th); Pudding made yesterday; Custard (August 10th) ; Cheese (June 8th).
Things that must not be Forgotten,
1. Turn and rub the ox-cheek in the brine.
2. Stew the mutton and veal bones for stock.
3. Partially prepare the rice milk for breakfast. Wash half a pound of rice, and put it into a saucepan, with a little salt and a quart of water. Let it boil very gently for an hour and a quarter. Turn it into a bowl, and leave it till morning.
June 18th.
Breakfast.
Luncheon.
Dinner.
Prawns.
BBaked Mackerel, a la Maitre
Victoria Soup.
Collared Tongue.
d’ Hotel.
Minced Veal.
Hot Buttered Toast,
Gingerbread Pudding.
Fried Bacon.
Dry Toast.
Honey.
Brown and White Bread and Butter.
Rice - Milk.
Potatoes.
Cauliflower.
Wyvern Puddings. Cheese.
Marketing.
For the Bay.— Two moderate-sized Mackerel (April Itli) ; Potatoes ; Cauliflower.
For To-morrow.— A dried Haddock ; a quarter of a pound of German Sausage. Order a Lamb’s Fry and four plump young Pigeons. Mustard and Cress.
Breakfast. — Prawns (February 7th); Collared Tongue served June 15th. Rice Milk. — Take the rice that has been already boiled in water. Let it boil up in a pint and a half of milk, sweeten it to taste with honey or sugar, and serve.
Luncheon. — Baked Mackerel (April 15th) ; Gingerbread Pudding (May 20th).
Dinner.— Victoria Soup (February 9th) ; Minced Veal (May 11th); Fried Bacon (January 2nd); Potatoes (April 12th); Cauliflower (April 25th); Wyvern Puddings (May 9th); Cheese (June 8th). _
Things that must not be Forgotten. 1. Turn and rub the ox-cheek in the brine.
On no account allow the mince to boil in the gravy.
June 19th.
Breakfast.
Luncheon.
Dinner,
Dried Haddock.
Lamb’s Fry.
Crecy Soup.
Gennan Sausage.
Plain Rolled Pudding, with
Pigeon Pie.
Hot Buttered Toast.
Treacle.
Potatoes.
Dry Toast.
Spring Cabbage.
Mustard and Cress.
Queen’s Pudding,
Brown and White Bread and
Cheese.
Butter.
Corn-flour Milk.
Marketing.
Records on this page
Savoury RiceRolled Breast of VealRice MilkCorn-flour Milk