3. Sugar browning is wanted in the house. It may be made
to-day. Put a quarter of a pound of brown sugar into an old but
clean saucepan, and stir it over the fire till it melts and becomes
slightly coloured. Draw it back and let it bake slowly, stirring it
every now and then till it is nearly black, without being at all burnt.
Pour upon it a pint of water, let it boil for five or six minutes, strain
it through muslin into a glass bottle, cork it up, and keep it for use.
This browning is so useful that a store should always be kept on
hand. An easier way of making browning is to pour a quart of
boiling water upon a quarter of a pound of chicory. Let it stand. In
half an hour the liquid will be ready to be poured off and bottled
for use This browning, however, does not keep well.
4. It is a good plan for the cook to make a point every Friday of
making pastry (April 17th), fruit pies, plain cakes, rolls, buns, Vienna
bread, scones, &c., that will be required for three or four days. It is
a great help to have little things of this kind in the house ; and if
the work is so arranged that the business is done regularly there will
be no difficulty about it. To-day a cranberry tart (August 7th),
Vienna bread (August 26th), Mutton Pies (January 3rd), and a Plain
Cake (June 26th) can be made.
January 3rd.
Breakfast.
Luncheon.
Dinner.
Bloaters.
Collared Tongue.
Vienna Bread.
Marmalade.
Bread and Butter.
Bread and Milk.
Mutton Pies.
Bice Pudding.
Milk Soup.
Fillet of Beef.
V egetables — B akedPotatoes
and Mashed Parsnips.
Boiled Batter Pudding.
Cheese and Celery.
Marketing.
For tine Day. ^Potatoes, Parsnips, Celery.
For To-morrow.— Half a pound of Streaky Bacon cut into thin rashers;
, one bottle of Gorgona Anchovies ; one large dried Haddock ; one pair of
moderate-sized but .thick Soles ; the best end of a Loin of Mutton, as fi'ee
from fat as may be ; a quarter of a pound of Kidney Suet ; a quarter
of a pound of German Sausage (March 28tli) ; Celery ; Apples ; one stick
of Horse-radish ; Jerusalem Artichokes; Potatoes; two Batavian Endive ; one
t
6
A YEARS COOKERY.
Beet-root ; one-pennyworth of Parsley. Parsley is wanted so continually in
cookery and for garnishing dishes, that when it cannot be grown (and this
can be done easily with ever such a small piece of ground) a point should be
made of buying a pennyworth twice a week, say on Wednesdays and Satur¬
days. If the stalks are put in water, the parsley will keep fresh for two or
three days. Some people dry parsley, and this is wise, but for garnishing dishes
it is better to be fresh, and it can be obtained in most places without much
difficulty all the year round. When bacon is to be used, the quantity required
is given in the marketing column for the day. It is not, however, recom¬
mended that bacon should be bought a few ounces at a time. It is a good
plan to keep it in the house, so that when a little is wanted it can be cut off
as required. Bacon should have fine skin, and should possess an agreeable
odour. The lean should be of a bright red colour, and intermixed with fibres
of fat ; whilst raw, it should adhere strongly to the bone. The fat should be
firm and white, with a slightly reddish tinge. ✪ Mutton Pies
A year's cookery
1880Page 5 · 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
3. Sugar browning is wanted in the house. It may be made to-day. Put a quarter of a pound of brown sugar into an old but clean saucepan, and stir it over the fire till it melts and becomes slightly coloured. Draw it back and let it bake slowly, stirring it every now and then till it is nearly black, without being at all burnt. Pour upon it a pint of water, let it boil for five or six minutes, strain it through muslin into a glass bottle, cork it up, and keep it for use. This browning is so useful that a store should always be kept on hand. An easier way of making browning is to pour a quart of boiling water upon a quarter of a pound of chicory. Let It stand. In half an hour the liquid will be ready to be poured off and bottled for use. This browning, however, does not keep well.
4. It is a good plan for the cook to make a point every Friday of making pastry (April 17th), fruit pies, plain cakes, rolls, buns, Vienna bread, scones, &c., that will be required for three or four days. It is a great help to have little things of this kind in the house ; and if the work is so arranged that the business is done regularly there will be no difficulty about it. To-day a cranberry tart (August 7th), Vienna bread (August 26th), Mutton Pies (January 3rd), and a Plain Cake (June 26th) can be made.
January 3rd.
Breakfast.
Luncheon.
Dinner.
Bloaters.
Collared Tongue.
Vienna Bread.
Marmalade.
Bread and Butter.
Bread and Milk.
Mutton Pies.
Bice Pudding.
Milk Soup.
Fillet of Beef.
V egetables — B akedPotatoes and Mashed Parsnips. Boiled Batter Pudding. Cheese and Celery.
Marketing.
For tine Day. ^Potatoes, Parsnips, Celery.
For To-morrow.— Half a pound of Streaky Bacon cut into thin rashers;
, one bottle of Gorgona Anchovies ; one large dried Haddock ; one pair of moderate-sized but .thick Soles ; the best end of a Loin of Mutton, as fi'ee from fat as may be ; a quarter of a pound of Kidney Suet ; a quarter of a pound of German Sausage (March 28tli) ; Celery ; Apples ; one stick of Horse-radish ; Jerusalem Artichokes; Potatoes; two Batavian Endive ; one
t
Beet-root ; one-pennyworth of Parsley. Parsley is wanted so continually in cookery and for garnishing dishes, that when it cannot be grown (and this can be done easily with ever such a small piece of ground) a point should be made of buying a pennyworth twice a week, say on Wednesdays and Satur¬ days. If the stalks are put in water, the parsley will keep fresh for two or three days. Some people dry parsley, and this is wise, but for garnishing dishes it is better to be fresh, and it can be obtained in most places without much difficulty all the year round. When bacon is to be used, the quantity required is given in the marketing column for the day. It is not, however, recom¬ mended that bacon should be bought a few ounces at a time. It is a good plan to keep it in the house, so that when a little is wanted it can be cut off as required. Bacon should have fine skin, and should possess an agreeable odour. The lean should be of a bright red colour, and intermixed with fibres of fat ; whilst raw, it should adhere strongly to the bone. The fat should be firm and white, with a slightly reddish tinge.
Records on this page
Mutton PiesBloatersMilk Soup