minutes they will be done. Put them round the collops, sprinkle a
few bread-crumbs over them, and serve. Porridge (January 25th).
Luncheon. — 1 Toad-in-tke-Hole (January 15th); Cauliflower au
Gratin (April 25th).
Dinner. — Ouster Soup. — Take the liquor in which the cod was
boiled, or, if this is not available, the liquqr in which the leg of
mutton was boiled can be used. Throw a small onion, a little salt✪ Breakfast Mutton Collops with Tomatoes,
and about a dozen peppercorns into it, and boil it till it is considerably
reduced. Skim it well and strain it. Put about a quart of it back
into the stewpan, with a bay-leaf and the strained liquor from a tin
of oysters. The oysters themselves may be put on a dish in the oven
to be made hot. Stir in two table-spoonfuls of flour mixed to a
smooth paste with water. Let the liquor boil, put with it the cream
ordered yesterday, which has been boiled separately, and add a
tea-spoonful of anchovy essence. Place the oysters in a hot soup
tureen, pour the soup over them, and serve. If fresh oysters are
allowed for this soup, put the liquor from the shells with the quart of
stock, beard the oysters, and stew the beards to extract the flavour.
Strain, thicken, flavour, and boil the soup as before directed. Just
before serving the soup hold a metal strainer in the boiling stock to
make it hot, put the oysters in this, let the liquor boil around them
for about three seconds, then turn them into the soup tureen, and
pour the soup over them. Curried Midton. — Use the remains of
the cold boiled leg of mutton for this dish (May 26th). Boiled Bice
(July 21st) ; Vegetable Marrow (September 3rd) ; Golden Pudding
(May 4th) ; Cheese (June 8tli).
Things that must not bo Forgotten.
1. Turn and rub the beef in the brine.
% Boil up the liquor in which the leg of mutton was boiled.
October 2nd.
Breakfast.
Luncheon.
Dinner.
Dried Haddock.
Stewed Ox-tail.
Fillets of Sole Sautes.
Potted Grouse.
Brown Betty.
Maitre d’ Hotel Sauce.
Hot Buttered Toast.
Veal Stew Piquante.
Dry Toast.
Bacon Bolls.
Brown and White Bread
Potato Snow.
and Butter.
Cabbage.
Honey.
Wyvern Puddings.
Bread and Milk.
Cheese.
Marketing.
For the Day.— Ox-tail, ordered yesterday; a pair of thick Soles; from two to
three pounds of lean Veal from the loin or lillet ; Apples; small Cucumber;
a Lettuce ; Potatoes; Cabbage; Parsley; a pennyworth of German Yeast ;
Plums.
For To-morrow,— Small Soles, “Slips,” for breakfast; order a pound and a half
of Calf’s Liver.
A YEAR'S COOKERY.
345
Breakfast. — Dried Haddock (January 27tli) ; Potted Grouse
(January 7tk) ; Bread and Milk (January 25th).
Luncheon. — Stewed Ox-tail (May 8tli); Brown Betty (November
26th).
✪ Veal Stew Piquante
A year's cookery
1880Page 272 · 3 recipe records 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
minutes they will be done. Put them round the collops, sprinkle a few bread-crumbs over them, and serve. Porridge (January 25th).
Luncheon. — Toad-in-the-Hole (January 15th); Cauliflower au Gratin (April 25th).
Dinner. — Oyster Soup. — Take the liquor in which the cod was boiled, or, if this is not available, the liquor in which the leg of mutton was boiled can be used. Throw a small onion, a little salt, and about a dozen peppercorns into it, and boil it till it is considerably reduced. Skim it well and strain it. Put about a quart of it back into the stewpan, with a bay-leaf and the strained liquor from a tin of oysters. The oysters themselves may be put on a dish in the oven to be made hot. Stir in two table-spoonfuls of flour mixed to a smooth paste with water. Let the liquor boil, put with it the cream ordered yesterday, which has been boiled separately, and add a tea-spoonful of anchovy essence. Place the oysters in a hot soup tureen, pour the soup over them, and serve. If fresh oysters are allowed for this soup, put the liquor from the shells with the quart of stock, beard the oysters, and stew the beards to extract the flavour. Strain, thicken, flavour, and boil the soup as before directed. Just before serving the soup hold a metal strainer in the boiling stock to make it hot, put the oysters in this, let the liquor boil around them for about three seconds, then turn them into the soup tureen, and pour the soup over them. Curried Mutton. — Use the remains of the cold boiled leg of mutton for this dish (May 26th). Boiled Bice (July 21st) ; Vegetable Marrow (September 3rd) ; Golden Pudding (May 4th) ; Cheese (June 8tli).
Things that must not be Forgotten.
1. Turn and rub the beef in the brine.
% Boil up the liquor in which the leg of mutton was boiled.
October 2nd.
Breakfast.
Luncheon.
Dinner.
Dried Haddock.
Stewed Ox-tail.
Fillets of Sole Sautes.
Potted Grouse.
Brown Betty.
Maitre d’ Hotel Sauce.
Hot Buttered Toast.
Veal Stew Piquante.
Dry Toast.
Bacon Bolls.
Brown and White Bread
Potato Snow.
and Butter.
Cabbage.
Honey.
Wyvern Puddings.
Bread and Milk.
Cheese.
Marketing.
For the Day.— Ox-tail, ordered yesterday; a pair of thick Soles; from two to three pounds of lean Veal from the loin or lillet ; Apples; small Cucumber; a Lettuce ; Potatoes; Cabbage; Parsley; a pennyworth of German Yeast ; Plums.
For To-morrow,— Small Soles, “Slips,” for breakfast; order a pound and a half of Calf’s Liver.
Breakfast. — Dried Haddock (January 27tli) ; Potted Grouse (January 7tk) ; Bread and Milk (January 25th).
Luncheon. — Stewed Ox-tail (May 8tli); Brown Betty (November 26th).
Records on this page
Oyster SoupBreakfast Mutton Collops with TomatoesVeal Stew Piquante