Cod’s JRoe. — Drain the slices of roe from the pickle, dry them
and flour them. Break an egg, and separate the yolk from the white.
The yolk may be used for Dutch sauce. Beat the white lightly, pass
the slices of roe through it, and cover them with seasoned bread¬
crumbs. Fry them in hot fat till they are brightly browned ( see
Fried Whiting, January 17th) ; drain them on kitchen paper, and
pour over them a little Dutch sauce (May 14tli), or, if preferred,
anchovy (July 17th) or parsley sauce✪ Cod's Roe (May 6th). Bread and Milk
(January 25th).
Luncheon. — Salad (March 13tli) ; Sweet Macaroni (August 13th).
Dinner. — Onion Soup. — Peel half a dozen good-sized onions and
two potatoes. Mince them finely, and put them into a stew-pan with
a lump of dripping, and let them “ sweat ” for about ten minutes.
They must not brown. Pepper them, pour over them about three
pints of the liquor in which the beef was boiled, and add a lump of
sugar, a strip of bacon-rind, and one or two outer sticks of celery.
Let them simmer gently for about twenty minutes, or till they are
tender. Bub the soup through a hair-sieve with the back of a
wooden spoon, then return it to the stew-pan. Grate the crumb of
a stale loaf into half a pint of boiling milk ; stir this into the soup.
Serve very hot. Beef Steak and Oyster Pie (March 26th) ; Potatoes
(May 12th); Savoy (June 4th); Bice Pudding (February 24th);
Cheese (June 8th).
Things that must not be Forgotten.
1. Be careful to dry the endive thoroughly after washing it.
2. Turn and rub the pig’s cheek and the beef.
3. Put two table-spoonfuls of tapioca to soak in one pint of water
for luncheon to-morrow.
January 22nd.
Breakfast.
Luncheon.
Dinner.
Bloaters.
Bubble and Squeak.
Vermicelli Soup.
Collared Tongue.
Apples and Tapioca.
Steak a la Bearnaise.
Buttered Toast.
Fried Potatoes.
Dry Toast.
Brussels Sprouts.
Honey.
Newmarket Pudding.
Brown and White Bread and
Butter.
Cheese.
Corn Flour Milk.
Marketing.
For the Day.— A slice of Rump Steak not less than one inch thick, and weighing
from three to three pounds and a half. The steak should not be cut from the
*0
A YEAR'S COOKERY.
rump very long before it is used, and, if the weather be favourable, before it
is taken the meat should have been hung for some days. To choose steak, see
Remarks on Marketing, January 1st. Apples, Potatoes, Brussels Sprouts,
Savoy.
For To-morrow.— Order, to come first thing in the morning, about four pounds
of the thick Flank of Beef (see January 10th) ; Pearl Barley ; Muffins.
Breakfast. — Bloaters (see January 3rd) ; Collared Tongue (Market¬
ing, January 2nd, and Note 2, January 3rd) ; Corn Flour Milk
(June 19th). ✪ Bubble and Squeak
A year's cookery
1880Page 35 · 5 recipe records 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
Cod’s JRoe. — Drain the slices of roe from the pickle, dry them and flour them. Break an egg, and separate the yolk from the white. The yolk may be used for Dutch sauce. Beat the white lightly, pass the slices of roe through it, and cover them with seasoned breadcrumbs. Fry them in hot fat till they are brightly browned ( see Fried Whiting, January 17th) ; drain them on kitchen paper, and pour over them a little Dutch sauce (May 14tli), or, if preferred, anchovy (July 17th) or parsley sauce (May 6th). Bread and Milk (January 25th).
Luncheon. — Salad (March 13tli) ; Sweet Macaroni (August 13th).
Dinner. — Onion Soup. — Peel half a dozen good-sized onions and two potatoes. Mince them finely, and put them into a stew-pan with a lump of dripping, and let them “ sweat ” for about ten minutes. They must not brown. Pepper them, pour over them about three pints of the liquor in which the beef was boiled, and add a lump of sugar, a strip of bacon-rind, and one or two outer sticks of celery. Let them simmer gently for about twenty minutes, or till they are tender. Bub the soup through a hair-sieve with the back of a wooden spoon, then return it to the stew-pan. Grate the crumb of a stale loaf into half a pint of boiling milk ; stir this into the soup. Serve very hot. Beef Steak and Oyster Pie (March 26th) ; Potatoes (May 12th); Savoy (June 4th); Bice Pudding (February 24th); Cheese (June 8th).
Things that must not be Forgotten.
1. Be careful to dry the endive thoroughly after washing it.
2. Turn and rub the pig’s cheek and the beef.
3. Put two table-spoonfuls of tapioca to soak in one pint of water for luncheon to-morrow.
January 22nd.
Breakfast.
Luncheon.
Dinner.
Bloaters.
Bubble and Squeak.
Vermicelli Soup.
Collared Tongue.
Apples and Tapioca.
Steak a la Bearnaise.
Buttered Toast.
Fried Potatoes.
Dry Toast.
Brussels Sprouts.
Honey.
Newmarket Pudding.
Brown and White Bread and Butter.
Cheese.
Corn Flour Milk.
Marketing.
For the Day.— A slice of Rump Steak not less than one inch thick, and weighing from three to three pounds and a half. The steak should not be cut from the
*0
rump very long before it is used, and, if the weather be favourable, before it is taken the meat should have been hung for some days. To choose steak, see Remarks on Marketing, January 1st. Apples, Potatoes, Brussels Sprouts, Savoy.
For To-morrow.— Order, to come first thing in the morning, about four pounds of the thick Flank of Beef (see January 10th) ; Pearl Barley ; Muffins.
Breakfast. — Bloaters (see January 3rd) ; Collared Tongue (Marketing, January 2nd, and Note 2, January 3rd) ; Corn Flour Milk (June 19th).
Records on this page
Cod's RoeOnion SoupBubble and SqueakVermicelli SoupBroiled Steak with Bearnaise Sauce