For the Day.— Whiting ( see January 3rd) ; Shrimps ; one pound and a half of Sheep’s Liver (calf’s liver is scarce and dear at this time of the year) ; a pound of streaky Bacon already cut into rashers (see Marketing, January 3rd); half of this is for to-day, and half for breakfast on Monday. One- pennyworth of Parsley✪ Liver and Bacon. Whiting are best in point of flavour when they are about nine inches long. They should be chosen for the firmness of the flesh and the brightness of the eyes and skin. The fishmonger should be asked to prepare them for frying : that is, to clean and skin them, and to fasten the tail in the mouth of the fish. One whiting may he allowed for each person. If asked to do so, the fishmonger will send the shrimps home ready picked for sauce. Spanish Onions, Potatoes, Savoy. For To-morrow.— Endive or Lettuce for salad for supper on Sunday evening ; one pound and a half of tender Buttock Steak for the jugged hare ( see Marketing, January 1st) ; one tin of Potted Grouse (Bovill's); a pair of moderate-sized Soles for dinner to-morrow (see January 3rd) ; one well hung Neck of Mutton for Monday : the butcher must be asked to supply it with as little fat as may be. The neck will be better if it is not jointed until the day that it is to he cooked. Therefore, if the cook cannot joint it herself the meat should he ordered to be sent home first thing on Monday morning. Potatoes, Greens ; six ounces of Suet ; Small Salad. Bbeakfast. — Kippered Salmon (see Jan nary 9th and 15th). Corned Beef bought • yesterday ; Vienna Bread (August 26th); Bread and Milk (January 25th). Luncheon. — Liver and Bacon. — Cut the liver into slices a quarter of an inch thick, and dip each slice in flour, seasoned with pepper and 32 A TEAKS COOKERY . a little salt. Trim away the rind from the slices of bacon, and divide into pieces convenient for serving. Melt a piece of dripping in a frying- pan, put in the bacon, and fry it gently until it is done enough, but not overdone. When cooked upon one side turn it to the other. Put it on a hot dish, and place it near the fire to keep warm, hay the slices of liver in the hot pan and fry them in the bacon fat, turning them over when done upon one side. They must be in a single layer, not one upon the top of another, so that if necessary half must be done at once. The slices will take about a quarter of an hour to fry. In order to ascertain whether they are done enough, cut a little piece ; if the liver is brown throughout it is done. Put the liver in the centre of the dish on which the bacon was placed ; mix a dessert-spoonful of flour smoothly with about a quarter of a pint of water✪ Fried Bacon and Liver, pour this into the frying-pan, season it to taste, and stir it till it boils and thickens. Pour it through a strainer upon the liver, but let the bacon be round the dish, out of the way of the gravy. Serve very hot. Savoury Hash (February 5th) ; Boiled Ilice Snowball (February 3rd).

AI-modernized reading of the original text

For the Day.— Whiting ( see January 3rd) ; Shrimps ; one pound and a half of Sheep’s Liver (calf’s liver is scarce and dear at this time of the year) ; a pound of streaky Bacon already cut into rashers (see Marketing, January 3rd); half of this is for to-day, and half for breakfast on Monday. Onepennyworth of Parsley. Whiting are best in point of flavour when they are about nine inches long. They should be chosen for the firmness of the flesh and the brightness of the eyes and skin. The fishmonger should be asked to prepare them for frying : that is, to clean and skin them, and to fasten the tail in the mouth of the fish. One whiting may he allowed for each person. If asked to do so, the fishmonger will send the shrimps home ready picked for sauce. Spanish Onions, Potatoes, Savoy. For To-morrow.— Endive or Lettuce for salad for supper on Sunday evening ; one pound and a half of tender Buttock Steak for the jugged hare ( see Marketing, January 1st) ; one tin of Potted Grouse (Bovill's); a pair of moderate-sized Soles for dinner to-morrow (see January 3rd) ; one well hung Neck of Mutton for Monday : the butcher must be asked to supply it with as little fat as may be. The neck will be better if it is not jointed until the day that it is to he cooked. Therefore, if the cook cannot joint it herself the meat should he ordered to be sent home first thing on Monday morning. Potatoes, Greens ; six ounces of Suet ; Small Salad. Breakfast. — Kippered Salmon (see January 9th and 15th). Corned Beef bought • yesterday ; Vienna Bread (August 26th); Bread and Milk (January 25th). Luncheon. — Liver and Bacon. — Cut the liver into slices a quarter of an inch thick, and dip each slice in flour, seasoned with pepper and a little salt. Trim away the rind from the slices of bacon, and divide into pieces convenient for serving. Melt a piece of dripping in a fryingpan, put in the bacon, and fry it gently until it is done enough, but not overdone. When cooked upon one side turn it to the other. Put it on a hot dish, and place it near the fire to keep warm, Lay the slices of liver in the hot pan and fry them in the bacon fat, turning them over when done upon one side. They must be in a single layer, not one upon the top of another, so that if necessary half must be done at once. The slices will take about a quarter of an hour to fry. In order to ascertain whether they are done enough, cut a little piece ; if the liver is brown throughout it is done. Put the liver in the centre of the dish on which the bacon was placed ; mix a dessert-spoonful of flour smoothly with about a quarter of a pint of water, pour this into the frying-pan, season it to taste, and stir it till it boils and thickens. Pour it through a strainer upon the liver, but let the bacon be round the dish, out of the way of the gravy. Serve very hot. Savoury Hash (February 5th) ; Boiled Rice Snowball (February 3rd).

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