A year's cookery

For To-morrow.— One Guinea Fowl (or a pair of birds may be procured if necessary). Guinea fowls are in season from February to June, and offer a welcome substitute for game, which is scarce at the time. The bird should be well kept, and then is not unlike pheasant in taste and appearance. The flesh is both palatable and digestible. A slice of fat Bacon (cured without saltpetre if it can be procured) ; half a pound of “ Julienne.” Julienne consists of dried vegetables ready turned for soups. It is sold by the pound, and will be found both economical and convenient. It may be obtained at the Italian warehouses, at about Is. 2d. per pound, and half a pound will last for three or four months. Ajar of Liebig’s Extract of Meat ; one tin of preserved Pine¬ apple ; one-pennyworth of Parsley ; a little dried Tarragon if this is not at hand ; one tin of Turkey and Tongue for supper on Sunday evening ; a tin of Sardines for breakfast on Monday. Bbeakfast. — Toasted Bacon (January 19tli) ; Collared Tongue (January 2nd). Tea-cakes , to serve. — 1 Tea-cakes may either be made hot in the oven, cut through the centre, buttered liberally, cut into quarters, and restored to their original form ; or they may be cut through the centre and toasted before being buttered. In either case they should be served wery hot. If liked, they can be sent to table cold, in which case they are simply cut into fingers, buttered liberally, and piled crosswise on a plate. Bread and Milk (January 25th). Luncheon. — Spicy Pie (May 7th) ; Cold Pudding (March 6th). Dinnee. — Beef a la Mode. — Wash the cow-heel and cut it into pieces. Cut the beef also into neat pieces and flour them well. W eigh the beef and the cow-heel, and afterwards allow one pint of liquid to each pound of meat. Melt an ounce of dripping in a frying- pan, and put in the meat and two large onions cut into slices. Fry for about ten minutes, and stir the pieces occasionally, being very careful that the onions do not burn, nor the pieces of meat stick to the bottom of the pan. Transfer both meat and onions to a stewpan, add the cow-heel, and gradually as much stock or water (boiling) as is required. Throw in also three carrots cut into slices, a bunch of parsley, a sprig of thyme, two bay-leaves, two allspice, six pepper¬ corns, two cloves, and a little salt. Mix two small table-spoonfuls of flour to a smooth paste with a little cold water. Stir this into the 78 A YEARS COOKERY , stew, and keep stirring till it boils, being careful to remove the scum aa it rises. Cover the stewpan closely, that there may be no evapora¬ tion, draw it back, and let its contents simmer very gently for three hours. Skim it every now and then, and before dishing it add pepper and salt if necessary. Put the meat upon a dish, pour the gravy over it, and garnish with the pieces of cow-heel and the carrots. It is an improvement to send to table separately about a dozen small onions of the same size, cooked apart and glazed. To prepare the onions cut off the ends, blanch them by putting them into boiling water for about twenty minutes, then drain and cool them, and take off the two outer skins. Put into a small saucepan a piece of butter the size of an egg, a table-spoonful of pounded white sugar, pepper and salt, and as much stock as will cover the onions. Let them boil gently till tender.