Luncheon. — Salmi of Pheasant. — Cut the remains of the game into very neat pieces, and lay these, free from every particle of skin and fat, between two dishes till wanted. Collect all the bones and trimmings of the game, and put them, with a bay-leaf and one or two strips of bacon-rind, to stew in any gravy that may have been left. If there is no gravy, put the bones into ordinary stock, and add some strips of bacon-rind, an onion stuck with two cloves, a piece of carrot, a smaller piece of turnip, two or three sticks of celery, a bunch of parsley, and three peppercorns. Stew till the gravy is strong and pleasantly flavoured. Strain it and, if necessary, boil it again Avitli a small piece of brown thickening (January (Jth), or, wanting this, with a tea-spoonful of corn-flour mixed smoothly with cold water and a few drops of broAvning (January 2nd). Make the gravy hot, season it Avitli salt and pepper if required, put in the pieces of game, let them heat gently by the side of the fire, and on no account allow them to reach the boiling point. Ten minutes before they are to be served put a wine-glassful of good broAvn sherry or Madeira with them. Arrange the birds neatly in the centre of the dish, let the sauce boil up, and pour it on them, and garnish with crumbs of bread fried in hot fat and drained. Custard Sippets (June 10th). Dinner. — Baked Hake (September 1st) ; BroAvn Butter Sauce (February 12th). Ribs of Beef Boned and Rolled. — I!oast the beef, and serve it with gravy in the usual Ava.y (March 4th) ; Haricot Beans (June 20th); Mashed Potatoes (May 12tli); Wyvern Puddings (May 9th); Cheese (June 8th). Things that must not bo Forgotten. 1. Mai ie the apple mould for dinner to-morroAV (September 15th). 2. Keep the bloaters apart from all other food. 3. For convenience the hare may be skinned and emptied to-day. 4. If any haricot beans are left, they may with advantage be reserved for the salad to-morroAV evening. 5. Be sure that the ingredients for hare forcemeat are in the house ( [see recipe, October 25th \ A YEAR'S COOKERY. 369 Sunday, October 25th. Breakfast. Dinner. Tea. Supper. Bloaters on Toast. Collared Tongue. Sally Lunns. Dry Toast. Brown and White Bread and Butter. Honey. Corn-Flour Milk. Soles — Filleted, Rolled, and Baked. Maitre d ’ Hotel Sauce. Jugged Hare. Red Currant Jelly. Potao Mould. Stewed Celery. Apple Mould. Custard. Cheese. Brown and White Bread and Butter. Soda Cake. Lemon Cheese¬ cakes. Cold Beef, Roasted Yesterday. Salad. Apple and Quince Pie. Cheese. Breakfast. — Bloaters on Toast (March 24th) ; Collared Tongue, bought yesterday (January 2nd); Sally Lunns (June 4th) ; Corn¬ flour Milk (June 19th). ✪ Jugged Hare

AI-modernized reading of the original text

Luncheon. — Salmi of Pheasant. — Cut the remains of the game into very neat pieces, and lay these, free from every particle of skin and fat, between two dishes till wanted. Collect all the bones and trimmings of the game, and put them, with a bay-leaf and one or two strips of bacon-rind, to stew in any gravy that may have been left. If there is no gravy, put the bones into ordinary stock, and add some strips of bacon-rind, an onion stuck with two cloves, a piece of carrot, a smaller piece of turnip, two or three sticks of celery, a bunch of parsley, and three peppercorns. Stew till the gravy is strong and pleasantly flavoured. Strain it and, if necessary, boil it again with a small piece of brown thickening (January 6th), or, wanting this, with a tea-spoonful of corn-flour mixed smoothly with cold water and a few drops of browning (January 2nd). Make the gravy hot, season it Avitli salt and pepper if required, put in the pieces of game, let them heat gently by the side of the fire, and on no account allow them to reach the boiling point. Ten minutes before they are to be served put a wine-glassful of good brown sherry or Madeira with them. Arrange the birds neatly in the centre of the dish, let the sauce boil up, and pour it on them, and garnish with crumbs of bread fried in hot fat and drained. Custard Sippets (June 10th). Dinner. — Baked Hake (September 1st) ; Brown Butter Sauce (February 12th). Ribs of Beef Boned and Rolled. — I!oast the beef, and serve it with gravy in the usual way (March 4th) ; Haricot Beans (June 20th); Mashed Potatoes (May 12th); Wyvern Puddings (May 9th); Cheese (June 8th). Things that must not bo Forgotten. 1. Mai ie the apple mould for dinner to-morrow (September 15th). 2. Keep the bloaters apart from all other food. 3. For convenience the hare may be skinned and emptied to-day. 4. If any haricot beans are left, they may with advantage be reserved for the salad to-morrow evening. 5. Be sure that the ingredients for hare forcemeat are in the house ( [see recipe, October 25th] Sunday, October 25th. Breakfast. Dinner. Tea. Supper. Bloaters on Toast. Collared Tongue. Sally Lunns. Dry Toast. Brown and White Bread and Butter. Honey. Corn-Flour Milk. Soles — Filleted, Rolled, and Baked. Maitre d ’ Hotel Sauce. Jugged Hare. Red Currant Jelly. Potao Mould. Stewed Celery. Apple Mould. Custard. Cheese. Brown and White Bread and Butter. Soda Cake. Lemon Cheese¬ cakes. Cold Beef, Roasted Yesterday. Salad. Apple and Quince Pie. Cheese. Breakfast. — Bloaters on Toast (March 24th) ; Collared Tongue, bought yesterday (January 2nd); Sally Lunns (June 4th) ; Corn¬ flour Milk (June 19th).

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