For To-morrow. — Four pounds of the Fillet of the Rump of Beef (see Marketing, January 2nd) ; a bag of Hominy. Hominy is beginning to be much used in England. Three sizes are sold; the middle size is the best. It furnishes excellent, nourishing, and inexpensive food. Dried Pears. Breakfast. — Dried Sprats (February 28th) ; Rolled Beef, Boiled (February 6th); Muffins (January 30th); Bread and Milk (January 25th). Luncheon. — Rissoles (January 6th). Eggs stewed with Cheese. — Melt an ounce of butter or sweet dripping in a saucepan over the fire. Take some eggs — one for each person ; break them separately into a cup, and turn them carefully into the pan, and do not let them touch each other. Sprinkle a little pepper and salt upon them ; and when they are just set firm, lift them upon a dish with an egg slice ; lay very thin slices of soft cheese✪ Eggs Stewed with Cheese upon them, and Eut the dish before the fire till the cheese is melted. Serve very ot with brown bread and butter, and toasted bread as an accom¬ paniment. Dinner. — Tomato Pur6e (March 11th). Stewed Mutton with Vegetables. — Wash the joint quickly in cold water, dry it with a soft cloth, pepper and salt it, and dredge flour over it. Melt a large lump of dripping in a good-sized stewpan ; put in the meat, and when it is brown upon one side turn it to the other. Take it up ; put it into another stewpan, and pour over it as much boiling stock as will barely cover it. Let the stock boil up, then put with it three onions, three carrots, three turnips, and a sprig of parsley✪ Stewed Mutton with Vegetables ; place the lid on the saucepan and draw it back, and let its contents simmer very gently indeed for fully four hours. It should be looked at occasionally, and the vegetables should be taken out as soon as they are done enough. If allowed to simmer after they are done their flavour will go into the gravy, and this is not desirable, as they are to be served with the meat. When the mutton is perfectly tender pour the gravy from it ; put the liquor in a cold place to make the fat rise to the surface. Skim this off entirely, and thicken about a pint of the gravy with a little brown thickening ( see January 6th). Strain it 72 A YEARS COOKERY. again over the mutton and let it stew very gently till the meat is once more hot through. Meantime, mince the vegetables stewed with the meat and sautb them — that is, shake them for three or four minutes over the fire in a small saucepan with a piece of butter. Put the mutton on a dish, strain part of the sauce over it, and arrange the minced vegetables as a sort of wall round it. Chop three pickled gherkins finely ; put them with the remainder of the sauce and send this to table in a tureen. The meat should be cut off the bone in long slices. For a similar method, see J anuary 14th. Potatoes (May 12th) ; Broccoli (April 25th) ; Guest’s Pudding (April 14th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Brush the fillet of beef over with vinegar, sprinkle pepper and gait over it, and hang it in a cool larder. 2. Turn and rub the ox-cheek in the brine.

AI-modernized reading of the original text

For To-morrow. — Four pounds of the Fillet of the Rump of Beef (see Marketing, January 2nd) ; a bag of Hominy. Hominy is beginning to be much used in England. Three sizes are sold; the middle size is the best. It furnishes excellent, nourishing, and inexpensive food. Dried Pears. Breakfast. — Dried Sprats (February 28th) ; Rolled Beef, Boiled (February 6th); Muffins (January 30th); Bread and Milk (January 25th). Luncheon. — Rissoles (January 6th). Eggs stewed with Cheese. — Melt an ounce of butter or sweet dripping in a saucepan over the fire. Take some eggs — one for each person ; break them separately into a cup, and turn them carefully into the pan, and do not let them touch each other. Sprinkle a little pepper and salt upon them ; and when they are just set firm, lift them upon a dish with an egg slice ; lay very thin slices of soft cheese upon them, and Put the dish before the fire till the cheese is melted. Serve very ot with brown bread and butter, and toasted bread as an accom¬ paniment. Dinner. — Tomato Purée (March 11th). Stewed Mutton with Vegetables. — Wash the joint quickly in cold water, dry it with a soft cloth, pepper and salt it, and dredge flour over it. Melt a large lump of dripping in a good-sized stewpan ; put in the meat, and when it is brown upon one side turn it to the other. Take it up ; put it into another stewpan, and pour over it as much boiling stock as will barely cover it. Let the stock boil up, then put with it three onions, three carrots, three turnips, and a sprig of parsley ; place the lid on the saucepan and draw it back, and let its contents simmer very gently indeed for fully four hours. It should be looked at occasionally, and the vegetables should be taken out as soon as they are done enough. If allowed to simmer after they are done their flavour will go into the gravy, and this is not desirable, as they are to be served with the meat. When the mutton is perfectly tender pour the gravy from it ; put the liquor in a cold place to make the fat rise to the surface. Skim this off entirely, and thicken about a pint of the gravy with a little brown thickening ( see January 6th). Strain it again over the mutton and let it stew very gently till the meat is once more hot through. Meantime, mince the vegetables stewed with the meat and sautb them — that is, shake them for three or four minutes over the fire in a small saucepan with a piece of butter. Put the mutton on a dish, strain part of the sauce over it, and arrange the minced vegetables as a sort of wall round it. Chop three pickled gherkins finely ; put them with the remainder of the sauce and send this to table in a tureen. The meat should be cut off the bone in long slices. For a similar method, see J anuary 14th. Potatoes (May 12th) ; Broccoli (April 25th) ; Guest’s Pudding (April 14th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Brush the fillet of beef over with vinegar, sprinkle pepper and gait over it, and hang it in a cool larder. 2. Turn and rub the ox-cheek in the brine.

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