A year's cookery

Skate with Brown Butter. Boast Leg of Mutton. Yorkshire Pudding. Potatoes. Jerusalem Artichokes, Haricot Beans. Vermicelli Pudding. Cheese. Marketing. For the Day. —Two pounds of crimped Skate (January 10th) ; Potatoes, Arti¬ chokes. For To-morrow.— An Ox-tail ; a tin of Collared Tongue {see January 2nd, Note, January 3rd ; also Marketing, February 1th) ; one dried Haddock ; Water¬ cress. Breakfast. — Fried Hominy. — The cold hominy will be quite firm. Cut it into thick slices, flour these, and lightly brush them over with the yolk of an egg. Fry them in hot fat, drain on paper, and serve hot. The hominy will be an agreeable accompaniment to the kidneys and bacon. Kidneys and Bacon ( see J anuary 2nd). Luncheon.— Shepherd’s Pie (January 12th); Plain Rice Pudding (February 24th). Dinner. — Skate with Brown Butter. — Wash the skate and put it into a saucepan with as much cold water as will barely cover it, and add salt and a little vinegar. Let the water boil, skim it, draw the saucepan to the side of the fire, and simmer gently for about ten minutes. Five minutes before the fish is done enough, put the liver into the pan and boil it also. Take up the fish, drain it, put a little of the liver at each end ; have ready a little brown butter sauce, pour it over the fish, and serve immediately. It will be a great improve¬ ment to the appearance of the dish if a few sprigs of fried parsley are piled in the centre. To make the Brown Butter Sauce , put a good slice of fresh butter, from two to three ounces, into an omelet pan, and stir it over a quick fire till it is brown without being burnt. Skim off the froth, add salt and pepper, and take the butter from the fire. Boil a wine-glassful of vinegar very quickly till it is reduced to a table-spoonful. Mix the brown butter with this, and the sauce is ready. Common butter will do as well for this sauce as the best butter, as the fresh flavour is destroyed in cooking ; sometimes half tarragon vinegar and half plain vinegar are used. Skate prepared thus tastes better than it looks. It is a great favourite with epicures. Roast Leg of Mutton (March 4th) ; Yorkshire Pudding (November -26th); Potatoes (April 7tli) ; Jerusalem Artichokes (November 30th) ; Haricot Beans (June 20th); Vermicelli Pudding (August 1st); Cheese (June 8th). Tilings that must not be Forgotten. 1. Turn and rub the ox-cheek. 2. Preserve any gravy there may be left from the kidneys, to put with the liquor from the shank for gravy for the leg of mutton. 3. As soon as the leg of mutton comes from the table put it away on a clean dish, and carefully preserve any gravy that may be left. If it is to be eaten cold to-morrow it should be carved neatly, or it will have a very unsightly appearance. 4. If any hominy still remain, keep it to make a hominy cake to morrow. February 13th. Breakfast. \ Dried Haddock. Collared Tongue. Hot Buttered Toast. Dry Toast. Brown and White Bread and Butter. Watercress. Porridge. Luncheon. Tripe and Onion Sauce. Plain Suet Pudding with Jam, Treacle, or, if pre¬ ferred, Gravy. Dinner. Os Tail Soup. Stock made from fresh hones. Cold Mutton. (If this is objected to the mutton may he re-dressed For various ways see Indes. ) Baked Potatoes. Salad of Haricot Beans and Lettuce. Cottage Plum Pudding. Cheese. Marketing.