For Tomorrow.- Bloaters (one will probably be enough for each person) ; one
tin Collared Tongue ; four pounds of the Fillet of the Rump of Beef. (See
Marketing, January 10th.) Tongues are no w to be procured in tins already
cooked; they need only to be turned out, to have a napkin or frill pinned round
them, and to be garnished with parsley. They are very good, and it is
cheaper in the first instance to buy them in this way than to prepare them
at home, although the bought tongues are so mellow that they do not “go”
very far. (See also February 1th.)
The fillet of the rump of beef is a very tender piece of meat. It generally is sold
at a price very little below that asked for rump steak, but there is no hone or
skin belonging to it, so that it cannot be called an expensive joint. If there is
any difficulty about getting this weight of the iillet (and there very likely will
be), the butcher may be told to cut through and give a portion of the rump
also. There will then be a small piece of skirting, a little fat, and a’ very little
bone, and the meat ought to be charged 2d. or 3d. less per pound. As soon as
it is sent home, it should be brushed ail over with a table-spoonful of vinegar,
have a little pepper and salt sprinkled lightly over it, and be hung in a cool,
airy place. Of course the hook must not be stuck into the fleshy part of the
meat, but into a portion of the skin.
Breakfast. — Kidneys and Bacon. — Trim away the fat ; skin and
cut each kidney into slices the round way. Mix on a plate a table¬
spoonful of flour, a salt-spoonful of salt, and half a salt-spoonful of
pepper. Dip each slice into the mixture. Melt a little bacon fat or
butter in the frying-pan. When it is melted, put in the rashers of
bacon procured for the purpose yesterday. They must be cut very
thinly into small pieces convenient for serving. Fry them very gently
over a slow fire, and turn them repeatedly. When done enough,
put them on the dish on which they are to be served, and fry
the slices of kidney in the same fat. In one minute turn them *
in about four minutes they will be done enough, and may be put
on the dish with the bacon. They ought to be slightly under¬
done. Pour away the superabundant fat, sprinkle a tea-spoonful of
flour into the remainder, and mix it thoroughly, beating it smooth
with the back of a wooden spoon. Add gradually as much, water as
will make a tolerably thick sauce. Stir this over the fire till it boils,
4
A FEAR'S COOKERY.
then strain it over the kidneys. A dessert-spoonful of mushroom
ketchup may be added to the gravy, and, if liked, a table-spoonful of
clare✪ Kidneys and Bacont may be thrown in. Kidneys cooked in this way will go half as
far again as broiled kidneys. Milk Porridge (June 13th) ; Sardines
(see Marketing, January 12th).
A year's cookery
1880Page 3 · 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
For To-morrow.— Bloaters (one will probably be enough for each person) ; one tin Collared Tongue; ; four pounds of the Fillet of the Rump of Beef. (See Marketing, January 10th.) Tongues are now to be procured in tins already cooked; they need only to be turned out, to have a napkin or frill pinned round them, and to be garnished with parsley. They are very good, and it is cheaper in the first instance to buy them in this way than to prepare them at home, Although the bought tongues are so mellow that they do not "go" very far. (See also February 17th.)
The fillet of the rump of beef is a very tender piece of meat. It generally is sold at a price very little below that asked for rump steak, but there is no hone or skin belonging to it, so that it cannot be called an expensive joint. If there is any difficulty about getting this weight of the iillet (and there very likely will be), the butcher may be told to cut through and give a portion of the rump also. There will then be a small piece of skirting, a little fat, and a’ very little bone, and the meat ought to be charged 2d. or 3d. less per pound. As soon as it is sent home, it should be brushed all over with a table-spoonful of vinegar, have a little pepper and salt sprinkled lightly over it, and be hung in a cool, airy place. Of course the hook must not be stuck into the fleshy part of the meat, but into a portion of the skin.
Breakfast. — Kidneys and Bacon. — Trim away the fat ; skin and cut each kidney into slices the round way. Mix on a plate a table¬ spoonful of flour, a salt-spoonful of salt, and half a salt-spoonful of pepper. Dip each slice into the mixture. Melt a little bacon fat or butter in the frying-pan. When it is melted, put in the rashers of bacon procured for the purpose yesterday. They must be cut very thinly into small pieces convenient for serving. Fry them very gently over a slow fire, and turn them repeatedly. When done enough, put them on the dish on which they are to be served, and fry the slices of kidney in the same fat. In one minute turn them; in about four minutes they will be done enough, and may be put on the dish with the bacon. They ought to be slightly under¬ done. Pour away the superabundant fat, sprinkle a tea-spoonful of flour into the remainder, and mix it thoroughly, beating it smooth with the back of a wooden spoon. Add gradually as much, water as will make a tolerably thick sauce. Stir this over the fire till it boils,
then strain it over the kidneys. A dessert-spoonful of mushroom ketchup may be added to the gravy, and, if liked, a table-spoonful of claret may be thrown in. Kidneys cooked in this way will go half as far again as broiled kidneys. Milk Porridge (June 13th) ; Sardines (see Marketing, January 12th).
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Kidneys and Bacon