FoodNetArchive

A year's cookery

1880

Page 53 · 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.
Dinner. — Pease Soup (follow the directions given for making lentil soup, April 1st, substituting peas for lentils). Ribs of Beef, Italian Fashion. — Put the rolled beef into a saucepan with a lump of drip¬ ping melted, and let it brown. When done upon one side, turn it to the other. Lift it up (of course being careful not to stick a fork into the fleshy part), and put it into a brown earthenware pan, not too large. Have ready a handful of parsley leaves, and the white part of two leeks cut into dice. Fry these in the fat in which the meat was browned, and when they are cooked without being at all burnt, - drain them, and put them upon the beef. Add also two pickled gherkins chopped small, four cloves, and one or two outer sticks of celery cut into one-inch lengths. Pour over all a pint of the stockRibs of Beef, Italian Fashion in which the chicken bones were stewed, and sprinkle a little pepper and salt over the meat. Cover the pan closely, and bake in a gentle oven for an hour and a half, then add a moderate-sized turnip and a carrot, cover again and bake for another hour. Take up the turnip and carrot ; cut them separately into dice, and toss them in a saucepan over the fire with a small piece of butter. Put the meat on a hot dish, strain the gravy over it, and by way of garnish place the minced vegetables in little heaps here and there upon it. Serve immediately upon hot plates. Potatoes (3* lay 12th) ; Haricot Beans (June 20th); Pine Apple, tinned (April 8th); Custard (August 10th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Make a Semolina Mould for dinner to-morrow (Note 2, July 23rd). 2. Turn and rub the thin flank ot beet. A YEAR'S COOKERY. 61 February 3rd, Breakfast. Remains of Potted Phea¬ sant. Pig’s Clieek. Hot Buttered and Dry Toast. Brown and White Bread and Butter. Bread and Milk. Luncheon. Rissoles (made of remains of beef). Baked Potatoes. Rice Boiled with Raisins. Dinner. Cod-fish Stuffed and Baked. Rabbit Pie. Potatoes. Stewed Celery. Semolina Mould. Cheese. Marketing. Fcr tlie Day.— One moderate-sized and perfectly fresh Cod-fish, or if preferred, the tail end of a large fish (see January 1st and 6th). Ingredients for veal forcemeat, if not in the house (June 27th). One freshly killed young Ostend Rabbit (January 24th) ; a slice of Ham, weighing about three-quarters of a pound (January 3rd) ; Potatoes, Celery. For To-morrow. — Order to be sent first thing in the morning, from seven to eight pounds of the Top side of the Round of Beef. This is one of the most economical joints for family use, as it has not much fat, and very little bone. (See January 10th.) A fresh Leg of Pork may also be ordered, and pickled for boiling. (See January 6th. ) It is best and most delicate when weighing about four pounds, but if this is too small for the requirements of the family, it certainly should not weigh more than six pounds. To pickle it all that is necessary is to rub it every day with plenty of common salt, the hands being previously washed in cold water. Muffins for breakfast ( see January 29th) Breakfast. — Potted Pheasant (J anuary 7th) ; Pig’s Cheek boiled (January 31st) ; Bread and Milk (January 25th). Rice Boiled with Raisins