2. If any beans were left at dinner they can be added to the
Haricot Salad.
A YEAR'S COOKERY.
333
September 21st.
Breakfast.
Luncheon.
Dinner.
Toasted Bacon
Sardines.
Milk Rolls.
Dry Toast.
Brown and White Bread and
Butter.
Oatmeal Porridge.
Shepherd’s Pie.
Sweet Macaroni.
Mulligatawney Soup.
Cold Mutton and Salad, or
if preferred. Hash & la
Sauce Piquante.
Potatoes.
Vegetable Marrow.
Boiled Batter Pudding.
Cheese.
Marketing.
F or the Day.— Half a pound of Macaroni ; materials for Salad, if required ;
Potatoes; Vegetable Marrow.
For To-morrow. — A tin of Corned Beef; one pound of ripe Tomatoes.
Breakfast.— Toasted Bacon (January 19tli) ; Sardines (January
12th) ; Milk Bolls (August 26th) ; Porridge (January 26th).
Luncheon.— Shep/mP’s Pie (January 12th). — This can be made
of remnants of meat left from the sea pie. Sweet Macaroni (August
13th).
Dinner. — Mulligatawney Soup (January 16th) ; Salad (March
13th) ; Cold Meat ii la Sauce Piquante (March 30th) ; Potatoes
(April 7th) ; Vegetable Marrow (September 3rd) ; Boiled Batter
Pudding (May 18th) ; Cheese (June 8th).
Things that must not be Forgotten.
1. Partially prepare a little tomato sauce, to be ready for breakfast
to-morrow (July 15th). If preferred, the tomatoes can be baked
(July 7tli).
2. Stew the mutton bones in the stock made from the chicken
bones ; gravy soup can be made of it to-morrow.
September 22nd.
Breakfast.
Luncheon.
Dinner.
Eggs in Sunshine.
Corned Beef.
Hot Buttered Toast.
Dry Toast.
Brown and White Bread and
Butter.
Bread and Milk.
Veal Rolls.
Compote of Plums.
Gravy Soup.
Beef-steak and Musln com
Pie.
Mashed Potatoes.
Newcastle Pudding.
Cheese.
Marketing.
For the Day.— Two and a half or three pounds of lean Veal from the fillet or
loin ; a quarter of a pound of Suet for forcemeat ; two pounds of Rump or
Buttock Steak (January 1st); half an Ox Kidney; a quarter of a pint of
Mushrooms ; one pound of Plums ; Potatoes.
For To-morrow. —A Cow Heel; hot Rolls for breakfast; four-pennyworth of
Cream.
334
A YEAR'S COOKERY.
Breakfast. — Eggs in Sunshine (July 15tli) ; Corned Beef pro¬
cured yesterday ; Bread and Milk (J anuary 25th\
Luncheon. — Yeal Bolls (May 5th) ; Compote of Plums (August
5tli).
Dinner. — Gravy Soup. — Take any bones that there may be or
stock made from bones, also two or three strips of bacon -rind scalded
and scraped. Weigh them, and over three pounds of bones put two
quarts of cold water. Bring the liquor to a boil and skim it well,
then put into it two carrots scraped and cut into slices, two turnips,
an onion stuck with two cloves, a bunch of parsley, a sprig of thyme,
a bay-leaf, a blade of mace, and fifteen peppercorns. Simmer gently
and skim carefully for two hours. Strain the stock, add salt to taste,
and dissolve half a spoonful of Liebig’s extract of meat in it. If it is
not sufficiently browned, add a few drops of sugar browning✪ Gravy Soup ; boil up
again, and serve. If liked, two or three vegetables can be boiled
separately and put into the soup. Beef-steak and Mushroom Pie
(March 26th); Mashed Potatoes (May 12th); Newcastle Pudding
(June 12th) ; Cheese (June 8tli).
Things that must not be Forgotten.
1. Bough puff paste will be excellent for the beef-steak pie (May
29th).
2. Put a cupful of hominy to soak all night in cold water (Feb¬
ruary 1 Oth). _
September 23rd.
Breakfast.
Luncheon.
Dinner.
Eggs on the Dish.
A year's cookery
1880Page 264 · 1 recipe record on this page
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
2. If any beans were left at dinner they can be added to the
Haricot Salad.
A YEAR'S COOKERY.
333
September 21st.
Breakfast.
Luncheon.
Dinner.
Toasted Bacon
Sardines.
Milk Rolls.
Dry Toast.
Brown and White Bread and
Butter.
Oatmeal Porridge.
Shepherd’s Pie.
Sweet Macaroni.
Mulligatawney Soup.
Cold Mutton and Salad, or
if preferred. Hash & la
Sauce Piquante.
Potatoes.
Vegetable Marrow.
Boiled Batter Pudding.
Cheese.
Marketing.
F or the Day.— Half a pound of Macaroni ; materials for Salad, if required ;
Potatoes; Vegetable Marrow.
For To-morrow. — A tin of Corned Beef; one pound of ripe Tomatoes.
Breakfast.— Toasted Bacon (January 19tli) ; Sardines (January
12th) ; Milk Bolls (August 26th) ; Porridge (January 26th).
Luncheon.— Shep/mP’s Pie (January 12th). — This can be made
of remnants of meat left from the sea pie. Sweet Macaroni (August
13th).
Dinner. — Mulligatawney Soup (January 16th) ; Salad (March
13th) ; Cold Meat ii la Sauce Piquante (March 30th) ; Potatoes
(April 7th) ; Vegetable Marrow (September 3rd) ; Boiled Batter
Pudding (May 18th) ; Cheese (June 8th).
Things that must not be Forgotten.
1. Partially prepare a little tomato sauce, to be ready for breakfast
to-morrow (July 15th). If preferred, the tomatoes can be baked
(July 7tli).
2. Stew the mutton bones in the stock made from the chicken
bones ; gravy soup can be made of it to-morrow.
September 22nd.
Breakfast.
Luncheon.
Dinner.
Eggs in Sunshine.
Corned Beef.
Hot Buttered Toast.
Dry Toast.
Brown and White Bread and
Butter.
Bread and Milk.
Veal Rolls.
Compote of Plums.
Gravy Soup.
Beef-steak and Musln com
Pie.
Mashed Potatoes.
Newcastle Pudding.
Cheese.
Marketing.
For the Day.— Two and a half or three pounds of lean Veal from the fillet or
loin ; a quarter of a pound of Suet for forcemeat ; two pounds of Rump or
Buttock Steak (January 1st); half an Ox Kidney; a quarter of a pint of
Mushrooms ; one pound of Plums ; Potatoes.
For To-morrow. —A Cow Heel; hot Rolls for breakfast; four-pennyworth of
Cream.
334
A YEAR'S COOKERY.
Breakfast. — Eggs in Sunshine (July 15tli) ; Corned Beef pro¬
cured yesterday ; Bread and Milk (J anuary 25th\
Luncheon. — Yeal Bolls (May 5th) ; Compote of Plums (August
5tli).
Dinner. — Gravy Soup. — Take any bones that there may be or
stock made from bones, also two or three strips of bacon -rind scalded
and scraped. Weigh them, and over three pounds of bones put two
quarts of cold water. Bring the liquor to a boil and skim it well,
then put into it two carrots scraped and cut into slices, two turnips,
an onion stuck with two cloves, a bunch of parsley, a sprig of thyme,
a bay-leaf, a blade of mace, and fifteen peppercorns. Simmer gently
and skim carefully for two hours. Strain the stock, add salt to taste,
and dissolve half a spoonful of Liebig’s extract of meat in it. If it is
not sufficiently browned, add a few drops of sugar browning ; boil up
again, and serve. If liked, two or three vegetables can be boiled
separately and put into the soup. Beef-steak and Mushroom Pie
(March 26th); Mashed Potatoes (May 12th); Newcastle Pudding
(June 12th) ; Cheese (June 8tli).
Things that must not be Forgotten.
1. Bough puff paste will be excellent for the beef-steak pie (May
29th).
2. Put a cupful of hominy to soak all night in cold water (Feb¬
ruary 1 Oth). _
September 23rd.
Breakfast.
Luncheon.
Dinner.
Eggs on the Dish.