A year's cookery

weather. Under favourable conditions it will be done enough, but with the gravy in it, in ten minutes, well done in twelve minutes, and in the condition known as “ under-done ” in eight minutes. When taking it from the gridiron stick a fork into the fat, and hold the steak up for a minute to let the fat drain from it, and lay it on a hot dish. Have the plates hot and the Bearnaise sauce (March 23rd) ready ; spread the sauce over the steak and serve immediately . If liked, a pat of fresh butter may be put under it and another upon it, while the juice of half a lemon and a table-spoonful of Harvey or Worcester sauce may be put with it ; the last, however, must be heated separately in a cup in the oven. Or maitre di hotel butter (April 15th) may be rubbed over it, or, if preferred, onion (October 14th), oyster (October 16th), or tomato (July 15th) sauce maybe served separately in a tureen. Fried potatoes or fried onions form a suitable garnish for the dish. Fried Potatoes (February 2nd) ; Brussels Sprouts (June 4tli); Newmarket Pudding (June 2nd); Cheese (June 8th). Things that must not be Forgotten. 1. Boil one of the pig’s cheeks (see February 1st). 2. Turn the beef, and turn and rub the pig’s cheek. 3. Remember to boil the vermicelli separately before adding to the soup, or it will spoil its clearness ; also to break it up slightly, so that it will not hang in strings when conveyed from the plate to the mouth. 4. Soak the split peas in cold water all night. 5. Make potted beef for breakfast of the remains of steak. I (January 23rd.) January 23rd. Breakfast. Luncheon. Dinner. Potted Beef, made of any little pieces left from Broiled Steak. Boiled Pig’s Cheek. Muffins. Dry Toast. Marmalade. Bread and Milk. Tripe. Stewed Rhubarb, with Milk or Cream. Scotch Broth. Boiled Beef. Turnips and Carrots. Apple Gateau. Cheese. Marketing. For the Day.— One pound and a half of dressed Tripe, perfectly fresh, thick fat, and as white as possible. The honeycomb is usually preferred. In London fresh tripe is generally to be obtained on a Friday. Half a bundle of Forced or Champagne Rhubarb. Beef ordered yesterday to come first thing in the morning. Vegetables required for Scotch broth (March 3rd). For To-morrow.— A Tin of Pilchards. These fish are preserved and sold in tins, something like sardines. They constitute a pleasant variety for the breakfast table. Breakfast. — Potted Beef. — There are almost sure to he some little pieces of steak left in the dish, and these will probably be sufficient to make a small jar of potted beef for breakfast. To make it, trim away all the fat and gristle and burnt outside portions. These can be cut away very sparingly. (The fat can afterwards be rendered for frying purposes.) Cut the lean into thin strips, and afterwards mince it very finely. If it can be passed through a sausage machine so much the better. Pound it in a mortar to a perfectly smooth paste, and as the pounding goes on keep adding the seasoning a little at a time. Half a pound of beef will need half a tea-spoonful of salt, a quarter of a tea-spoonful of pepper, three or four grates of nutmeg, half a tea¬ spoonful of anchovy essence, and the gravy carefully scraped out of the dish, together with a piece of fresh butter, about the size of an egg, broken up small.