A year's cookery

W hilst the mince is heating, take a slice of bread an inch thick, remove the crust, and with a sharp knife cut it into four pieces the shape of a heart. If any queen cake tins are in the house the bread can be stamped instead of being cut. Fry these pieces in hot fat till they are brightly browned without being black, and crisp without being hard. When they are done, lay them on a dish covered with kitchen paper to free them from grease. When the mince is almost ready, poach some eggs, allowing one for each person. Place the mince in the centre of a dish, lay the eggs upon it, put the pieces of fried bread, with a little sprig of parsley on each one, round it, and sprinkle a little finely-shred parsley over each egg. Serve very hot. Any kind of cold game, poultry, or meat can be minced in this way, and will form a palatable and pretty-looking dish. For Stewed Rhubarb, see May 19th. Dinner. — Milk Soup ( see January 3rd). Boiled Beef which has been salted. The meat should be quickly rinsed in cold water before being used, in order to free it from salt (February 23rd). Carrots (July 6th); Mashed Turnips (September 30th); Potatoes (April 7th) ; Queen's Pudding (August 9th) ; Cheese (June 8th). Tilings that must not be Forgotten. 1. Take the remains of the marrow from the bone in as large pieces as possible. This is for marroiv toast for breakfast to-morrow. 2. Be particularly careful not to let the mince boil in the gravy. It must simmer only till it is hot through. 3. Chop small and stew the mutton bones for stock. 4. Boil the brine with an additional handful of salt, and when it is cold lay the thin flank of beef in it. 5. Turn and rub the pig’s cheek. 6. Boil the fresh roe in salted water until it is firm. Let it get cold ; then cut it into slices the third of an inch thick, and lay these in a pickle made of a table-spoonful of vinegar, a tea-spoonful of salt, a little pepper, and a pinch of mixed spice. Let the roe lie in this till to-morrow, and turn it once or twice during the day. January 21st. Breakfast. Marrow Toast. Cod’s Roe. Buttered Toast. Dry Toast. Marmalade. Brown and White Bread and Butter. Bread and Milk. Luncheon. Cold Boiled Beef. Endive Salad. Sweet Macaroni. Dinner. Onion Soup (made of the liquor in which the beef was boiled). . Beef Steak and Oyster Die. Potatoes and Large Savoy. Rice Pudding. Cheese. Marketing. For the Day.— Two pounds and a half of tender Steak (see January 1st) ; half an Ox Kidney ; one tin preserved Oysters, or, if preferred, two dozen fresh Oysters ; one pennyworth of Parsley ; Endive, Beetroot, Potatoes, Savoy ; half a pound of Macaroni. For To-morrow. — One tin of Collared Tongue ; Bloaters (see Note 2, January 2nd). Breakfast. — Marrow Toast — Put the pieces of marrow into a stew-pan with a little water, highly salted. Let it boil for a minute, then drain away the liquor. Have ready one or two slices of toast, spread the marrow on these, and put them into a Dutch oven before a clear fire for about five minutes. Take the toast up, sprinkle over it a little pepper, salt, and finely-chopped parsley, and serve as hot as possible.