Breakfast. — Tinned Prawns. — The prawns are contained in a bag inside the tin. Take them out carefully, and arrange the prawns on a dish covered with a fish paper, and garnish with parsley. They look very pretty piled in a pyramid shape, and, if liked, a lemon or a piece of bread may be put in the midst of them to support them in their position. Pork, left yesterday; Brawn Sauce (January 15th); Vienna Bread, made yesterday ; Bread and Milk (January 25th). Luncheon. — Pig’s Fry , or Poor Man’s Goose. — Scrub and wash well three pounds of potatoes. Put them into a saucepan with as much cold water as will cover them, and bring the water to a boil. Take the potatoes up, peel them, and cut them into slices a quarter of an inch thick. Boil also a Spanish onion, and mince it finely, Mix together a tea-spoonful of salt, two salt- spoonfuls of pepper, and a tea-spoonful of dried sage✪ Poor Man’s Goose. Wash and dry the fry, cut each part into moderately thin slices, and sprinkle a little of the seasoning over each slice. Grease a pie-dish, and fill it with alternate layers of potato, and fry, being careful that potatoes shall constitute the first and the last layers. Pill the dish with stock or water, and lay a greased paper over the top, then bake in a moderate oven for about an hour and a half. If liked, a little Apple Sauce can accompany this dish. Semolina Mould (July 23rd). Dinner. — Cabbage Soup. — Wash and trim the cabbage, shred it finely, and cut the shreds across, to shorten the filaments. Throw these into a quart of boiling water, and let them boil till tender. Put with them a quart of the liquor in which the pork was boiled, 58 A YEARS COOKERY. add pepper and salt, and a good-sized lump of sugar✪ Cabbage Soup ; boil together and serve very hot. The soup ought to be thick with the shred cabbage. Curried Rabbit (July 16th) ; Boiled Rice (July 21st) ; Potatoes (May 12th); Stewed Endive (December 5th); Stewed Prunes (February 27th) ; Custard (August 10th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Sprinkle a little salt on he brill before putting it in the larder. 2. Take up the weights from the beef ; trim and glaze it. The liquor in which it was boiled can be made into glaze (March 21st). 3. Prepare the pig’s feet for breakfast to-morrow. To do this wash them well in boiling water, and scrape off any hairs that may be left on. Put them into a saucepan with as much cold water as will cover them, and add an onion stuck with two cloves, a carrot, a little salt, six peppercorns, and a bay-leaf. Let the saucepan stand by the side of the fire, and keep the feet simmering gently till the bones can be drawn out easily. They will need to simmer nearly all day. When done enough, split each one in halves, bone them, and let them get cold. Melt a little butter in a plate, pass each half through it, and cover with fine and perfectly dry bread¬ crumbs. In the evening when the fire is low, put the feet on a gridiron, place them over the fire, turn them occasionally, and let them remain until they are hot through and brightly browned. When cold they are ready for use, and will constitute a pleasant variety as a breakfast dish. Brawn Sauce may be served with them (January 15th). They should be neatly arranged on a dish covered with a napkin, and garnished with parsley. If quickly boiled the meat will be hard and indigestible.

AI-modernized reading of the original text

Breakfast. — Tinned Prawns. — The prawns are contained in a bag inside the tin. Take them out carefully, and arrange the prawns on a dish covered with a fish paper, and garnish with parsley. They look very pretty piled in a pyramid shape, and, if liked, a lemon or a piece of bread may be put in the midst of them to support them in their position. Pork, left yesterday; Brawn Sauce (January 15th); Vienna Bread, made yesterday ; Bread and Milk (January 25th). Luncheon. — Pig’s Fry , or Poor Man’s Goose. — Scrub and wash well three pounds of potatoes. Put them into a saucepan with as much cold water as will cover them, and bring the water to a boil. Take the potatoes up, peel them, and cut them into slices a quarter of an inch thick. Boil also a Spanish onion, and mince it finely, Mix together a tea-spoonful of salt, two salt- spoonfuls of pepper, and a tea-spoonful of dried sage. Wash and dry the fry, cut each part into moderately thin slices, and sprinkle a little of the seasoning over each slice. Grease a pie-dish, and fill it with alternate layers of potato, and fry, being careful that potatoes shall constitute the first and the last layers. Pill the dish with stock or water, and lay a greased paper over the top, then bake in a moderate oven for about an hour and a half. If liked, a little Apple Sauce can accompany this dish. Semolina Mould (July 23rd). Dinner. — Cabbage Soup. — Wash and trim the cabbage, shred it finely, and cut the shreds across, to shorten the filaments. Throw these into a quart of boiling water, and let them boil till tender. Put with them a quart of the liquor in which the pork was boiled, add pepper and salt, and a good-sized lump of sugar ; boil together and serve very hot. The soup ought to be thick with the shred cabbage. Curried Rabbit (July 16th) ; Boiled Rice (July 21st) ; Potatoes (May 12th); Stewed Endive (December 5th); Stewed Prunes (February 27th) ; Custard (August 10th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Sprinkle a little salt on the brill before putting it in the larder. 2. Take up the weights from the beef ; trim and glaze it. The liquor in which it was boiled can be made into glaze (March 21st). 3. Prepare the pig’s feet for breakfast to-morrow. To do this wash them well in boiling water, and scrape off any hairs that may be left on. Put them into a saucepan with as much cold water as will cover them, and add an onion stuck with two cloves, a carrot, a little salt, six peppercorns, and a bay-leaf. Let the saucepan stand by the side of the fire, and keep the feet simmering gently till the bones can be drawn out easily. They will need to simmer nearly all day. When done enough, split each one in halves, bone them, and let them get cold. Melt a little butter in a plate, pass each half through it, and cover with fine and perfectly dry breadcrumbs. In the evening when the fire is low, put the feet on a gridiron, place them over the fire, turn them occasionally, and let them remain until they are hot through and brightly browned. When cold they are ready for use, and will constitute a pleasant variety as a breakfast dish. Brawn Sauce may be served with them (January 15th). They should be neatly arranged on a dish covered with a napkin, and garnished with parsley. If quickly boiled the meat will be hard and indigestible.

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Poor Man’s GoosePig’s Fry, or Poor Man’s GooseCabbage Soup

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