A year's cookery

Dinner. — Filleted Turbot — Divide the fillets into neat pieces about the size of two fingers, dry them, season them, pepper and salt them, and put them, side by side, in a frying-pan, with a slice of butter melted and a tea-spoonful of lemon-juice. Put them over the fire for a few minutes, and turn them over when they are half cooked. They will take about ten minutes. Drain them on kitchen paper ; arrange them in a circle on a dish, pour the shrimp sauce over them, and place a little fried parsley (January 13th) in the centre. If more convenient, the fillets can be baked in the oven. Shrimp Sauce (January 30th) ; Lobster Sauce (June 7th) ; Boast Ducklings (July 26th) ; New Potatoes (April 12th) ; Green Peas (July 12th) ; Spinach (May 10th) ; Hayrick Puddings (March 19th) ; Cheese (June 8th). Tea. — Lemon Cheesecakes (August 18th). Supper. — Pickled Salmon (May 30th) ; Salad (March 13th) ; Open Tart Jam (August 7th). _ Tilings that must not be Forgotten. 1. When the pickled salmon is brought from the table, put it in the vinegar till wanted again. 2. Preserve any hominy that may be left ; it can be fried for breakfast to-morrow. June 22nd. Breakfast. Luncheon. Dinner. Pickled Salmon. Cauliflower au Gratin. Gravy Soup. Boiled Ham. Lemon Cheesecakes. Braised Loin of Lamb. Vienna Bread. Rice Pudding. New Potatoes. Dry Toast. Spinach. Honey. Queen's Pudding. Brown and White Bread and Butter. Fried Hominy. Cheese. Marketing. For tile Day.— A large Cauliflower or White Broccoli ; a Loin of Lamb (May 22nd); New Potatoes; Spinach; six or eight pounds of the thin Flank of Beef, cut square, and with as little fat as possible. Breakfast. — Pickled Salmon (May 30th) ; Ham, boiled (June 20th) ; Vienna Bread (August 26th); Fried Hominy (February 12th). Luncheon. — Cauliflower au Gratin (April 25th) ; Lemon Cheesecakes (August 18th) ; Rice Pudding (February 24th). Dinner. — Gravy Soup (August 31st) ; Braised Loin of Lamb (May 22nd); New Potatoes (April 12th); Spinach (May 10th); Queen’s Pudding (August 9th); Cheese (June 8th). Things that must not be Forgotten. 1. Take up the ox-cheek and boil it (April 6th). 2. Boil the brine (January 13th) ; let it go cold, then put the thin flank of beef into it. 3. If the boiled ham is nearly finished, cut the meat from the bone, mince it as finely as possible, and put it between two plates to keep it moist, ready for to-morrow morning. June 23rd. Breakfast. j Luncheon. Dinner* Ox-cheek. Eggs, Stewed with Cheese. Halibut Cutlets. Ham Toast. Baked Batter Pudding, with Rolled Steak, with Force- Dry Toast. Jam. meat. Brown and White Bread and Potatoes. Butter. Cabbage. Marmalade. Macaroni Pudding. Milk Porridge. Cheese. Marketing. For the Day.— About four pounds of Halibut from a large fish ; ask the fishmonger to divide the fish into slices three-quarters of an inch thick (June 11th). A slice of Beef, weighing about three pounds, and from an inch to an inch and a half thick, cut from the middle of the rump ; a quarter of a pound of Suet, for forcemeat; Potatoes; Cabbage; six ounces of Naples Macaroni. For To-morrow. — A pennyworth of Watercress. (Sea Biscuits if required). Breakfast. — Ox-cheek (April 6th) ; Ham Toast (March 28th) ; Milk Porridge (.June 13th).