A year's cookery

Buttered Toast. Sago and Rice Pudding. Rolled. Dry Toast. Brown and White Bread and Butter. Potatoes. Cauliflower. Rothe Grütze. Plum Porridge. Cheese. Marketing. For the Day.— Materials for a Salad ; about three pounds of Hake, cut from the middle of the fish ; four or five pounds of the Neck or Loin of Yeal (February 25th) ; Potatoes ; Cauliflower. For To-morrow.— Two Lambs’ Sweetbreads ; half a pound of Bacon (January 3rd) ; four ripe Tomatoes ; Mustard and Cress ; Muffins (January 29th). Breakfast.— Boiled Eggs (January 5th) ; Potted Grouse (January 7tli) ; Plum Porridge (August 31st). Luncheon. — Mutton, served yesterday; Salad (March 13th). Sago and Rice Pudding. — Take half sago and half rice, and pro¬ ceed as for plain rice pudding (February 24tli). Dinner. — Raised Halze. — Wash the fish in salt and water, rub it over with vinegar, and let it lie for an hour, then roll it in a cloth, and leave it to dry. Take a thick slice of stale bread, and rub it through a wire sieve. Put two ounces of the sifted crumbs upon a plate, and mix with them a little pepper, salt, and grated nutmeg, a pinch of mixed herbs, and a pinch of grated lemon-rind. Brush the fish with beaten egg, and sprinkle half the crumbs over it. Put it on a drainer in a deep baking-dish to raise it, pour round, but not over it a cupful of water and a wine-glassful of vinegar, and add a shalot finely minced, and a small carrot — or, if preferred, a few onions and potatoes— cut into slices. Place the dish in a moderate oven, and bake the fish for about an hour, basting it frequently with clarified dripping. When half cooked, turn it and strew the re¬ mainder of the crumbs over it. When done enough, put it on a hot dish, garnish with lemon and parsley, and send anchovy sauce (July 17th) or caper sauce (March 19th) to table with it. A piece from the middle of a cod may be cooked in this way. Neck of Yeal, Boned and Boiled (May 28th) ; Potatoes (April 12th) ; Cauliflower (April 25th) ; Rothe Grütze (December 10th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Partially prepare the sweetbreads for to-morrow (October 22nd). 2. If any fish is left let it be made into fish cakes (January 13tli) or scalloped (January 7th) for breakfast to-morrow, and used instead of the bacon and tomatoes (July 12th), September 2nd. Breakfast. Luncheon. Dinner. Lambs’ Sweetbreads. Minced Veal. Boiled Brill. Bacon and Tomatoes. Custard Sippets. Shrimp Sauce. Muffins. Dry Toast. Brown and White Bread and Butter. Mustard and Cress. Corn-flour Milk. Boiled Leg of Mutton. Caper Sauce. Young Carrots. Mashed Turnips. Potatoes. General Favourite Pudding Cheese. Marketing. For the Day.— A Brill (January 9th), Shrimps for Sauce; a plump Leg of Mutton ; Turnips ; Carrots ; Parsley ; Potatoes. For To-morrow.— Gorgona Anchovies, if not in the house ; a pennyworth of Small Salad. Breakfast. — Lambs’ Sweetbreads (October 22nd) ; Bacon and Tomatoes (July 12th) ; Muffins (January 30th) ; Corn-flour Milk (June 19tli). Luncheon. — Minced Veal (May 11th) ; Custard Sippets (June 10th). Dinner. — Boiled Brill (January 9tli) ; Shrimp Sauce (January 30th); Boiled Leg of Mutton (February 23rd); Caper Sauce (March 19th) ; Young Carrots (July 6tli) ; Mashed Turnips (September 30th); Potatoes (May 12th) ; General Favourite Pudding (May 17th); Cheese (June 8th). _