A year's cookery

For To-morrow.— A rather small Turbot ; ask the fishmonger to fillet the fish before sending it home (January 3rd and June 6th). Half a pint of Shrimps, for sauce ; a couple of Ducklings ; Green Peas, if not too expensive. Choose ducklings with plump, firm breasts. A tin of Salmon, or a pound or two of Fresh Salmon, for supper ; Ingredients for Salad. Breakfast. — Pilchards (January 23rd) ; Potted Pheasant {see Potted Grouse, January 7th) ; Vienna Bread (August 26th) ; Oatmeal Porridge (January 25th). Luncheon. — Cow’s Heel, with Parsley Sauce (February 20th); Custard Sippets (June 10th). Dinner. — Crohte au Pot (May 25th) ; Haricot Mutton (April 13th). Haricot Beans , Boiled. — Drain the beans, and put them in a saucepan with plenty of cold water, slightly salted. Let them boil gently till tender, but not pulpy. They will take about two hours. Pour away the water, and let the beans stand by the fire a minute or two, shaking them once or twice, to dry them. Put a little piece of butter with them and a little pepper and salt, and serve them as hot as possible. For a change, the beans when drained may be put into a stewpan, with a slice of butter, pepper, salt, a table-spoonful of lemon-juice, and a table-spoonful of chopped parsley; or an ounce of butter may be melted, mixed smoothly with half an ounce of flour, a quarter of a pint of stock or water, and a table-spoonful of parsley, and the beans may be shaken over the fire in this sauce. Still another change may be made by chopping one or two onions very finely, then frying them in a little butter, mixing them with the boiled beans, and moistening the whole with a spoonful or two of gravy. It must not be forgotten that any haricot beans that are left will be excellent served as a salad. If it should happen that they have not been soaked overnight, they may still be prepared for dinner, care being taken to throw half a cupful of cold water in with them every half hour whilst they are boiling. In this case they will not need to boil much longer than they would if soaked. Potatoes (April 12th) ; Roly-poly Pudding (August 18th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the ox-cheek in the brine. 2. Boil what remains of the Canadian ham (see Note 4, May 27th). 3. Cleanse the goose giblets (February 1st) ; and fry them in a little butter ; this will keep them good till June 22nd. 4. Soak a breakfast-cupful of hominy in water all night (February 10 th). 5. Preserve the liquor in which the cow-heel is boiled for soup on June 22nd. Sunday, June 21st. Breakfast. Dinner. Tea. Supper. Boiled Eggs. Boiled Ham. Vienna Bread. Dry Toast. Brown and White Bread and Butter. Marmalade. Boiled Hominy. Filleted Turbot. Shrimp or Lobster Sauce. Roast Ducklings. New Potatoes. Green Peas or Spinach. Haricot Puddings. Cheese. Brown and White Bread Pudding. Damson Jam. Cheesecakes. Pickled Salmon. Salad. Open Jam Tart. Cheese. Breakfast. — Boiled Eggs ( J anuary 5th) ; Flan boiled yesterday ; Vienna Bread (August 26th); Boiled Hominy (February 11th).