1. Prepare the haddock for breakfast to-morrow : that is, clean it, cut ofi the head, and remove the shin, rub it all over with salt, and hang it in an airy place. The cook must not imagine that the skin can be left on the fish. 2. Make the plums into a compote for luncheon to-morrow (August 5th). 3. Pot any remains of cold beef there may be (January 23rd). September I Oth. Breakfast. Luncheon. Dinner. Rizzared Haddock. Lamb’s Fry. Potted Beef. Compote of Plums. Hot Buttered Toast. Dry Toast. Brown and White Bread and Butter. Bread and Milk. Boiled Brill. Anchovy Sauce. Loin of Lamb, Braised. Baked Tomatoes. Potatoes. Beans. Cottage Plum Pudding. Cheese. Marketing. For the Day.— A Lamb’s Fry ordered yesterday; a moderate-sized Brill (January 9th and January 3rd) ; a Loin of Lamb ( May 22nd) ; Tomatoes ; Potatoes ; French Beans ; six ounces of Beef Suet. For To-morrow.— Half a pound of Bacon in rashers (January 3rd) ; Mustard and Cress. Breakfast. — Rizzared Haddock. — Rub the haddock all over with oil or dissolved butter, dredge flour upon it, and broil it over a clear fire. Put a little butter upon it✪ Rizzared Haddock, and serve very hot. Potted Beef (January 23rd) ; Bread and Milk (January 25th). Luncheon. — Lamb’s Pry (May 16tli); Compote of Plums (August 5th). Dinner — Boiled Brill (January 9th) ; Anchovy Sauce (July 17th) ; Loin of Lamb Braised (May 22nd) ; Baked Tomatoes (July 7th) ; Potatoes (April 7th) ; Beans (August 16th) ; Cottage Plum Pudding (June 6th) ; Cheese (June 8th). Things that must not be Forgotten. 1. If any fish is left, make it into fish cakes for breakfast to¬ morrow (January 13th). 2. If any of the compote remain, put it at once away. It will keep for two or three days. '62 4 A YEAR’S COOKERY. September I Ith. Breakfast. Luncheon. i Dinner. Fisli Cakes. Toasted Bacon. Hot Buttered Toast. Dry Toast. Mustard and Cress. Brown and White Bread and Butter. Corn-flour Milk. Beef Collops. Slices of Plum Warmed. Stewed Eels. Pudding, Rabbit Pie. Potatoes. , Cabbage. Macaroni Pudding. Cheese. Marketing. For the Day.— A pound and a half of Buttock Steak (January 1st) ; a pound and a half of Eels (January 24th) ; a plump young Rabbit (January 24th) ; three- quarters of a pound of lean Veal; a quarter of a pound of mild Bacon cut into thin slices ; Potatoes ; Cabbage. For To-morrow.— A Bath Chap : that is, a pig’s cheek cured like bacon ; a pound of Plums ; a plump Chicken, or two Chickens if one will not be suf¬ ficient ; Apples for pies. Breakfast. — Fish Cakes (January 13tli) ; Toasted Bacon (January 19th); Corn-flour Milk (June 19th). Luncheon. — Scotch Collops (January 9tli) ; Cold Pudding warmed up (March 6th). ✪ Rabbit Pie

AI-modernized reading of the original text

1. Prepare the haddock for breakfast to-morrow : that is, clean it, cut ofi the head, and remove the skin, rub it all over with salt, and hang it in an airy place. The cook must not imagine that the skin can be left on the fish. 2. Make the plums into a compote for luncheon to-morrow (August 5th). 3. Pot any remains of cold beef there may be (January 23rd). September I Oth. Breakfast. Luncheon. Dinner. Rizzared Haddock. Lamb’s Fry. Potted Beef. Compote of Plums. Hot Buttered Toast. Dry Toast. Brown and White Bread and Butter. Bread and Milk. Boiled Brill. Anchovy Sauce. Loin of Lamb, Braised. Baked Tomatoes. Potatoes. Beans. Cottage Plum Pudding. Cheese. Marketing. For the Day.— A Lamb’s Fry ordered yesterday; a moderate-sized Brill (January 9th and January 3rd) ; a Loin of Lamb ( May 22nd) ; Tomatoes ; Potatoes ; French Beans ; six ounces of Beef Suet. For To-morrow.— Half a pound of Bacon in rashers (January 3rd) ; Mustard and Cress. Breakfast. — Rizzared Haddock. — Rub the haddock all over with oil or dissolved butter, dredge flour upon it, and broil it over a clear fire. Put a little butter upon it, and serve very hot. Potted Beef (January 23rd) ; Bread and Milk (January 25th). Luncheon. — Lamb’s Pry (May 16tli); Compote of Plums (August 5th). Dinner — Boiled Brill (January 9th) ; Anchovy Sauce (July 17th) ; Loin of Lamb Braised (May 22nd) ; Baked Tomatoes (July 7th) ; Potatoes (April 7th) ; Beans (August 16th) ; Cottage Plum Pudding (June 6th) ; Cheese (June 8th). Things that must not be Forgotten. 1. If any fish is left, make it into fish cakes for breakfast to-morrow (January 13th). 2. If any of the compote remain, put it at once away. It will keep for two or three days. '62 4 September I Ith. Breakfast. Luncheon. i Dinner. Fisli Cakes. Toasted Bacon. Hot Buttered Toast. Dry Toast. Mustard and Cress. Brown and White Bread and Butter. Corn-flour Milk. Beef Collops. Slices of Plum Warmed. Stewed Eels. Pudding, Rabbit Pie. Potatoes. , Cabbage. Macaroni Pudding. Cheese. Marketing. For the Day.— A pound and a half of Buttock Steak (January 1st) ; a pound and a half of Eels (January 24th) ; a plump young Rabbit (January 24th) ; threequarters of a pound of lean Veal; a quarter of a pound of mild Bacon cut into thin slices ; Potatoes ; Cabbage. For To-morrow.— A Bath Chap : that is, a pig’s cheek cured like bacon ; a pound of Plums ; a plump Chicken, or two Chickens if one will not be sufficient ; Apples for pies. Breakfast. — Fish Cakes (January 13tli) ; Toasted Bacon (January 19th); Corn-flour Milk (June 19th). Luncheon. — Scotch Collops (January 9tli) ; Cold Pudding warmed up (March 6th).

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