the prepared oysters, place the smaller rounds on the top to make a
sort of lid, and serve on a dish covered with a hot napkin. To Pre¬
pare the Oysters. — Open the shells carefully, and preserve all the
liquor. Cut off the beards, and put them and the liquor into a stew-
pan with a quarter of a blade of mace, an inch of thin lemon-rind, a
grain of white pepper, and a morsel of cayenne. Boil for three or
four minutes, or till the gravy tastes pleasantly, then strain it, and
put with it a few drops of lemon-juice. Thicken the liquor with a
little corn-flour ; cut the bearded oysters into small pieces. Put
these into the boiling sauce, let them boil for half a minute, let the
sauce cool a minute, add a table-spoonful of very thick cream✪ Oyster Patties, and it is
ready for use. Teacakes (August 26th) ; and Light Tea-buns (August
14th), can also be made.
October 31st.
Breakfast.
Luncheon.
Dinner.
Os Eyes.
Bath Chap.
Teacakes.
Dry Toast.
Brown and White Bread
* and Butter.
Marmalade.
Bice and Barley Porridge.
Stewed-Ox Tails.
Jam and Bread Pudding,
Economical.
Giblet Soup.
Boast Leg of Mutton.
Yorkshire Pudding.
Lentils.
Mashed Potatoes.
Apple Eiitters.
Cheese.
Marketing.
For the Day.— One, or if necessary, two fine Ox Tails, ordered yesterday ; Leg of
Mutton, ordered yesterday ; Potatoes ; Apples ; Parsley.
For To-morrow.— Buy one or two sets of Giblets in addition to the Goose Giblets
sent with the Goose for to-morrow ; a plump young Goose (September 28th) ;
a pair of thick Soles (January 3rd) ; Apples ; Potatoes ; Onions ; Bottled Red
Currants for Pudding ; four pennyworth of Cream ; Sage and Onion for
Stuffing; materials for a Salad for to-morrow evening; Sardines for
Monday.
Breakfast. — Ox-Eyes (June 5th); Bath Chap (Note 1, August
25th); Teacakes (February 14th); Bice and Barley Porridge (June
15th).
Luncheon.— -Stewed Ox-Tail (May 8th) ; Jam and Bread Pud¬
ding, Economical (February 23rd).
Dinner. — Giblet Soup (February 1st) ; Boast Leg of Mutton
(March 4th) ; Lentils (March 2nd) ; Yorkshire Pudding (November
26th) ; Mashed Potatoes (May 12tli) ; Apple Fritters (October 22nd);
Cheese (June 8th).
Things that must not be Forgotten.
1. Make the hydropathic pudding for dinner to-morrow (June
16th).
876
A YEARS COOKERY.
2. Pluck tlie goose ready for to-morrow, and diy the feathers.
(Note, February 28th).
3. Partially prepare the rice milk for breakfast to-morrow. (Note 3,
June F7th).
FRUITS SUITABLE FOR DESSERT IN OCTOBER.
Apples ; Ribstons, King Pippins, Blenheim Oranges, Orange
Pippins, &c. ; Grapes, Melons, Medlars, Blackberries, October
Peaches, Pomegranates, Pomeloes, Plums, Pears, Shaddocks, Cobs,
Filberts, Walnuts, Hazel Nuts, Crystallised Fruits.
OCTOBER.
A year's cookery
1880Page 295 · 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
the prepared oysters, place the smaller rounds on the top to make a sort of lid, and serve on a dish covered with a hot napkin. To Prepare the Oysters. — Open the shells carefully, and preserve all the liquor. Cut off the beards, and put them and the liquor into a stewpan with a quarter of a blade of mace, an inch of thin lemon-rind, a grain of white pepper, and a morsel of cayenne. Boil for three or four minutes, or till the gravy tastes pleasantly, then strain it, and put with it a few drops of lemon-juice. Thicken the liquor with a little corn-flour ; cut the bearded oysters into small pieces. Put these into the boiling sauce, let them boil for half a minute, let the sauce cool a minute, add a table-spoonful of very thick cream, and it is ready for use. Teacakes (August 26th) ; and Light Tea-buns (August 14th), can also be made.
October 31st.
Breakfast.
Luncheon.
Dinner.
Os Eyes.
Bath Chap.
Teacakes.
Dry Toast.
Brown and White Bread * and Butter.
Marmalade.
Bice and Barley Porridge.
Stewed-Ox Tails.
Jam and Bread Pudding, Economical.
Giblet Soup.
Roast Leg of Mutton. Yorkshire Pudding. Lentils.
Mashed Potatoes. Apple Eiitters. Cheese.
Marketing.
For the Day.— One, or if necessary, two fine Ox Tails, ordered yesterday ; Leg of Mutton, ordered yesterday ; Potatoes ; Apples ; Parsley.
For To-morrow.— Buy one or two sets of Giblets in addition to the Goose Giblets sent with the Goose for to-morrow ; a plump young Goose (September 28th) ; a pair of thick Soles (January 3rd) ; Apples ; Potatoes ; Onions ; Bottled Red Currants for Pudding ; four pennyworth of Cream ; Sage and Onion for Stuffing; materials for a Salad for to-morrow evening; Sardines for Monday.
Breakfast. — Ox-Eyes (June 5th); Bath Chap (Note 1, August 25th); Teacakes (February 14th); Bice and Barley Porridge (June 15th).
Luncheon. — Stewed Ox-Tail (May 8th) ; Jam and BreaPudding, Economical (February 23rd).
Dinner. — Giblet Soup (February 1st) ; Roast Leg of Mutton (March 4th) ; Lentils (March 2nd) ; Yorkshire Pudding (November 26th) ; Mashed Potatoes (May 12th) ; Apple Fritters (October 22nd); Cheese (June 8th).
Things that must not be Forgotten.
1. Make the hydropathic pudding for dinner to-morrow (June 16th).
2. Pluck the goose ready for to-morrow, and diy the feathers. (Note, February 28th).
3. Partially prepare the rice milk for breakfast to-morrow. (Note 3, June 17th).
FRUITS SUITABLE FOR DESSERT IN OCTOBER.
Apples ; Ribstons, King Pippins, Blenheim Oranges, Orange Pippins, &c. ; Grapes, Melons, Medlars, Blackberries, October Peaches, Pomegranates, Pomeloes, Plums, Pears, Shaddocks, Cobs, Filberts, Walnuts, Hazel Nuts, Crystallised Fruits.
OCTOBER.
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Oyster Patties