FoodNetArchive

A year's cookery

1880

Page 312 · 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.
Devilled Eggs. Hot Buttered Toast, Dry Toast. Watercress. Brown and White Bread and Butter. Eice Milk. Luncheon. Chicken SautS aux Cham¬ pignons. Plain Eice Pudding. Dinner. Palestine Soup. Eoast Shoulder of Mutton. Browned Potatoes. Cabbages. Newcastle Pudding. Cheese. Marketing. For the Day.— A well-hung Shoulder of Mutton, not too fat ; Potatoes ; Cabbages ; a small tin of Champignons. For To-morrow.— A tin of Sardines (January 12th) ; Small Salad. Breakfast. — Dried Haddock (January 27th) ; Devilled Eggs (February 27th) ; Rice Milk (June 18th). Luncheon. — Chicken Saut6 aux Champignons (April 2nd) ; Plain Rice Pudding (February 24th). Dinnee. — Palestine Soup (December 8th) ; Roast Shoulder of ' Mutton (March 4th) ; Browned Potatoes (October 18th) ; Cabbages (June 4th) ; Newcastle Pudding (June 12th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the mutton in the pickle. 2. Turn the pig’s head and the feet in the brine. 3. Boil half of the sugar-cured ham (Note 4, May 27th). 4. Turn and rub the beef in the brine. November 20th. Breakfast. Luncheon. O Sardines. ! Boiled Ham. Hot Buttered Toast. I Dry Toast. Brown and White and Butter. Small Salad. ) I Porridge. Bread Boiled Tripe. Onion Sauce. Treacle Tart, Marketing. Dinner. Half a dozen Oysters foi each Person. Lemon Juice and Brown Bread and Butter. Civet of Eabbit. Mashed Potatoes. Stewed Celery. Town Pudding. Cheese. > iFor the Day.— A pound and a half of Dressed Tripe (Marketing, Januaiy 23rd) ; Fresh Oysters (Marketing, February 14th) ; a plump young Rabbit (January 398 A YEAR'S COOKERY. 24th), or two Rabbits if required; half a pound of Bacon in Rashers; Potatoes ; Celery ; Apple3 ; Onions ; six ounces of Suet. For To-morrow.— Order to be sent in the morning a square piece of the thin flank of Beef, weighing about eight pounds. Breakfast. — Sardines (January 12th) ; Boiled Ham (May 27th) ; Porridge (January 25th). Luncheon. — Boiled Tripe (December 4th) with Onion Sauce ; Treacle Tart (August 7th), to be made with the pastry to-day. Dinners. — Half a dozen Oysters (February 14tli) ; Civet of Rabbit (December 8th) ; Mashed Potatoes (May 12th) ; Stewed Celery (December 2nd) ; Town Pudding (December 3rd) : Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the silverside of beef in the brine, the mutton in the pickle, and also the pig’s head and feet. 2. Pastry is to be made to-day (April 17th) ; Apple Pies (August 7th ; Treacle Tart (August 7th) ; Baked Custard Tart (January 19th); also Sally Lunns (August 26th), and Cake. Hitherto the recipes given have been for very plain, wholesome cakes. When superior cakes are wanted the following recipe will be found excellent and not expensive : — Gateau Turc with Coffee Icing; — Break four eggs into a basin, and put with them two ounces of white sugar. Have on the fire plenty of boiling water in a pan of such a size that the basin can rest on the top of it. Put the basin over the water, draw the pan back a little way, and whisk the eggs and the sugar till the mixture froths, which it will do in about twenty minutes. Take the basin off the fire and stir in lightly four ounces of Vienna flour. Pour the batter into a cake tin lined with paper, and bake in a good oven. Coffee Icing for this Cake .Gateau Turc with Coffee Icing