makes them hard and indigestible. Even when wanted well done,
they should always be cooked so that red gravy will run from them
when they are cut. Have ready a little maitre d’hotel butter (April
15th), about half a tea-spoonful for each kidney✪ Broiled Kidneys. Put the kidneys,
the hollow side uppermost, on a very hot dish. Place the allotted
portion of maitre d'hotel butter in each one, and serve quickly. A
little toasted bacon will be found a great improvement to this dish.
Sardines (January 12th) ; Porridge (January 25th).
Luncheon. — Savoury Pice (June 17th) ; Baked Omelet (August
6th).
Dinner. — Sole au Gratin (May 3rd) ; Boast Pork (March 4th) ;
Apple Sauce (September 29tli) : Sage and Onion Stuffing (September
29th) ; Goose Pudding, if liked (September 29th) ; Potatoes (May
12th) ; Cabbage (June 4th) ; Compote of Peaches (April 11th);
Cheese (June 8th). _
Things that must not be Forgotten.
1. As soon as the pork comes from the table, lift it upon a clean
dish, and carefully preserve any gravy that may have run from it.
2. Turn the beef, and rub the pig’s cheek.
3. If any sole is left, it may be made into fish cakes for breakfast ;
and these will serve instead of the kippered salmon. (See January
13th.) If the bones of the sole are not otherwise required, they may
be stewed for an hour in as much water as will cover them ; and the
stock thus made can be put with the bones of the whiting to make
fish stock for the lobster soup.
January 30th.
Breakfast.
J-iuncheon.
Dinner.
Kippered Salmon or Fish
Cow Heel, with Parsley
Fried Whiting.
Cakes.
Sauce.
Shrimp Sauce.
Pressed Beef.
Muffins.
Stirabout Cheese.
Pork Cutlets, with Apple
Sauce.
Dry Toast.
Colcannon.
Honey.
Baked Potatoes.
Brown and White Bread and
i
Macaroni Pudding.
Butter.
Bread and Milk.
.
Cheese.
Marketing.
For tlie Day. — Whiting, one for each person ( see January 17th); one pint of
Shrimps : the shrimps must be very fresh ; one quart of Indian Meal. This
meal is not kept by every corn factor, although it may generally he obtained by
ordering. It does not keep well, but is exceedingly wholesome and nourishing;
Apples, Potatoes, Cabbage.
.For To-morrow. — Bloaters for each person (see Note, January 2nd) ; ask the
butcher to send, first thing in the morning, a Sheep's Head, chopped half way
through. Most butchers kill on Friday, so that the head can be obtained
perfectly fresh, which is most important.
A YEAR'S COOKERY.
53
Breakfast.— Kippered _ Salmon (January 9th); Fish Cakes
(January 13th); Beef boiled (January 26th); Bread and Milk
(January 25th). Muffins— Before toasting the muffins, slit them
open with the fingers all round the edge to the depth of an inch ;
hold them before a clear fire, and turn them every minute till they
are hot through. Tear them open, butter them liberally, put them
on a hot plate, quarter them, and serve quickly.
^ . Luncheon. Cow Heel, with Parsley Sauce (February 20th) •
Stirabout Cheese (August 1st). ✪ Shrimp Sauce
A year's cookery
1880Page 46 · 3 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
makes them hard and indigestible. Even when wanted well done, they should always be cooked so that red gravy will run from them when they are cut. Have ready a little maitre d’hotel butter (April 15th), about half a tea-spoonful for each kidney. Put the kidneys, the hollow side uppermost, on a very hot dish. Place the allotted portion of maitre d'hotel butter in each one, and serve quickly. A little toasted bacon will be found a great improvement to this dish. Sardines (January 12th) ; Porridge (January 25th).
Luncheon. — Savoury Pice (June 17th) ; Baked Omelet (August 6th).
Dinner. — Sole au Gratin (May 3rd) ; Roast Pork (March 4th) ; Apple Sauce (September 29tli) : Sage and Onion Stuffing (September 29th) ; Goose Pudding, if liked (September 29th) ; Potatoes (May 12th) ; Cabbage (June 4th) ; Compote of Peaches (April 11th); Cheese (June 8th). _
Things that must not be Forgotten.
1. As soon as the pork comes from the table, lift it upon a clean dish, and carefully preserve any gravy that may have run from it.
2. Turn the beef, and rub the pig’s cheek.
3. If any sole is left, it may be made into fish cakes for breakfast ; and these will serve instead of the kippered salmon. (See January 13th.) If the bones of the sole are not otherwise required, they may be stewed for an hour in as much water as will cover them ; and the stock thus made can be put with the bones of the whiting to make fish stock for the lobster soup.
January 30th.
Breakfast.
J-iuncheon.
Dinner.
Kippered Salmon or Fish
Cow Heel, with Parsley
Fried Whiting.
Cakes.
Sauce.
Shrimp Sauce.
Pressed Beef.
Muffins.
Stirabout Cheese.
Pork Cutlets, with Apple Sauce.
Dry Toast.
Colcannon.
Honey.
Baked Potatoes.
Brown and White Bread and
Macaroni Pudding.
Butter.
Bread and Milk.
.
Cheese.
Marketing.
For tlie Day. — Whiting, one for each person ( see January 17th); one pint of Shrimps : the shrimps must be very fresh ; one quart of Indian Meal. This meal is not kept by every corn factor, although it may generally he obtained by ordering. It does not keep well, but is exceedingly wholesome and nourishing; Apples, Potatoes, Cabbage.
.For To-morrow. — Bloaters for each person (see Note, January 2nd) ; ask the butcher to send, first thing in the morning, a Sheep's Head, chopped half way through. Most butchers kill on Friday, so that the head can be obtained perfectly fresh, which is most important.
Breakfast.— Kippered _ Salmon (January 9th); Fish Cakes (January 13th); Beef boiled (January 26th); Bread and Milk (January 25th). Muffins— Before toasting the muffins, slit them open with the fingers all round the edge to the depth of an inch ; hold them before a clear fire, and turn them every minute till they are hot through. Tear them open, butter them liberally, put them on a hot plate, quarter them, and serve quickly.
^ . Luncheon. Cow Heel, with Parsley Sauce (February 20th) • Stirabout Cheese (August 1st).
Records on this page
Broiled KidneysShrimp SaucePork Cutlets with Apple Sauce