Eetre, four ounces of sugar, three quarts of water. The pickle must be oiled for twenty minutes, skimmed well and strained, and allowed to go cold before the meat is put into it. This pickle, if boiled occasionally, will keep for three months this time of the year, though in summer time it will not keep more than three weeks. It should be reboiled with an additional handful of salt each time it is used, and should, as in the first instance, be skimmed, strained, and allowed to go cold before it is used. It will clo to salt different kinds of meat. The liquor in which the meat is boiled, however, will be too salt to use for soup, and will have to be thrown away — a painful business to the economical housekeeper. A rather more expensive but better pickle may be made with one pound of bay salt, ten ounces of brown sugar, two ounces of saltpetre, two ounces of salt prunel, a quarter of a pound of common salt to one gallon of water. With this pickle soup can be made of the liquor used for boiling meat. Bay salt makes meat mellow ; saltpetre (though it gives it the beautiful red colour so much admired in pickled beef) tends to harden the meat, therefore it should be used sparingly. Meat is much better pickled in brine like this than bought ready salted of the butcher. A piece of thick muslin should be kept over the pickling jar in order to keep out the dust and flies. The look and smell of the brine will testify to its condition ; and it is, therefore, supposed that without further notice here it will be thrown away when done with, and fresh will be made if required. Brine that has once been used for pickling a pig’s head should be thrown at once away. 3. Turn and rub the pig’s cheek, head, &c. 4. Hang the neck of mutton in a cool place. , i January 14th. Breakfast, Devilled Pheasant's Legs, with or without Devil Sauce. Eggs on the Dish. Hot Toast. Dry Toast. Brown and White Bread and Butter. Marmalade. Corn -Flour Milk. Luncheon. Mutton stewed with Vege¬ tables. Baked Omelette. Dinner. Soles, Filleted and Rolled. Salmi of Pheasant. Fried Potatoes ; Greenj. Lfeche Creme. Cheese, Pulled Bread, and Celery. Marketing. For ttse Day.— A pair of Soles, thick and of moderate size (January 3rd); a tin of preserved Mushrooms ; half a pound of Ratafias ; one Seville Orange. A YEARS COOKERY. 27 If there is not enough pheasant left for a salmi, Steak may be bought to make a Sea Pie (March 14th). One-pennyworth of Parsley (January 3rd) ; Potatoes, Greens. For To-morrow.— A tin of ham-cured Herrings ; Fillet of Beef (January 2nd) ; Muffins (January 29th) ; half a pound of Macaroni (January 1st). ✪ Devilled Pheasant's Legs

AI-modernized reading of the original text

petre, four ounces of sugar, three quarts of water. The pickle must be oiled for twenty minutes, skimmed well and strained, and allowed to go cold before the meat is put into it. This pickle, if boiled occasionally, will keep for three months this time of the year, though in summer time it will not keep more than three weeks. It should be reboiled with an additional handful of salt each time it is used, and should, as in the first instance, be skimmed, strained, and allowed to go cold before it is used. It will clo to salt different kinds of meat. The liquor in which the meat is boiled, however, will be too salt to use for soup, and will have to be thrown away — a painful business to the economical housekeeper. A rather more expensive but better pickle may be made with one pound of bay salt, ten ounces of brown sugar, two ounces of saltpetre, two ounces of salt prunel, a quarter of a pound of common salt to one gallon of water. With this pickle soup can be made of the liquor used for boiling meat. Bay salt makes meat mellow ; saltpetre (though it gives it the beautiful red colour so much admired in pickled beef) tends to harden the meat, therefore it should be used sparingly. Meat is much better pickled in brine like this than bought ready salted of the butcher. A piece of thick muslin should be kept over the pickling jar in order to keep out the dust and flies. The look and smell of the brine will testify to its condition ; and it is, therefore, supposed that without further notice here it will be thrown away when done with, and fresh will be made if required. Brine that has once been used for pickling a pig’s head should be thrown at once away. 3. Turn and rub the pig’s cheek, head, &c. 4. Hang the neck of mutton in a cool place. , i January 14th. Breakfast, Devilled Pheasant's Legs, with or without Devil Sauce. Eggs on the Dish. Hot Toast. Dry Toast. Brown and White Bread and Butter. Marmalade. Corn -Flour Milk. Luncheon. Mutton stewed with Vege¬ tables. Baked Omelette. Dinner. Soles, Filleted and Rolled. Salmi of Pheasant. Fried Potatoes ; Greens. Leche Creme. Cheese, Pulled Bread, and Celery. Marketing. For ttse Day.— A pair of Soles, thick and of moderate size (January 3rd); a tin of preserved Mushrooms ; half a pound of Ratafias ; one Seville Orange. If there is not enough pheasant left for a salmi, Steak may be bought to make a Sea Pie (March 14th). One-pennyworth of Parsley (January 3rd) ; Potatoes, Greens. For To-morrow.— A tin of ham-cured Herrings ; Fillet of Beef (January 2nd) ; Muffins (January 29th) ; half a pound of Macaroni (January 1st).

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Devilled Pheasant's Legs

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