A year's cookery

3. Preserve any liquid that may be left from stewing the neck of mutton . 4. Ask the butcher to joint the ox-tail. 5 . Put a teacupful of white haricot beans to soak in plenty of cold water . 6. Make a little mayonnaise sauce for the salad to-morrow evening (August 30th). _ Sunday, February 22nd. Breakfast. Dinner, Tea, Supper. Sardines. Kidneys and Bacon. Tea-eakes. Dry Toast. Honey. Brown and White Bread and Butter. Bread and Milk. Ox-tail Soup. Roast Ptarmigan. Brown Gravy. Bread Sauce. Potatoes. Haricot Beans. Chocolate Pudding. Custard. Tea-cakes. Brown and White Bread and Butter. Mustard and Cress. Seed Cake. Ptarmigan Salad. Red Currant Tart. Cheese. Breakfast. — Sardines (January 12th) ; Kidneys and Bacon (January 2nd) ; Tea-cakes (February 14tli) ; Bread and Milk (January 25th). Dinner. — Ox-tail Soup. — Cut the tail into inch and a-lialf lengths. Trim away the fat, and fry the pieces in a stewpan, with a little dripping, for five minutes, or till they are brightly browned. Pour over them two quarts of stock or water. (In this instance, any stock left after stewing the scrag of mutton can be used.) Bring the liquor to a boil, and throw in a tea-spoonful of salt. Skim it carefully, and put with it a small carrot, a turnip, an onion, with two cloves, a blade of mace, half a small tea-spoonful of dried savoury herbs (or, wanting these, a bunch of parsley, a sprig of thyme, and a bay leaf)* six peppercorns, and a stick of celery. Stew gently for two hours and a half. Strain the stock, and put the pieces of tail into cold water in order to set the fat, and so facilitate its removal. Melt an ounce and a half of butter in a small stewpan, stir in till smooth a table-spoonful of floi.tr, and add the stock gradually. Let the soup simmer by the side of the fire for twenty minutes, and skim away the fat as it rises. Make the meat hot in the soup. Just before serving, add a spoonful of liquid browning, a few drops of lemon juice, and a glass of port. Clear ox-tail is made just in the same wray, but the thickening is omitted, and the soup is clarified, {see Clear Soup, J uly 30th). Boast Ptarmigan (Grouse, August (30th) ; Brown Gravy and Bread Sauce (October 18th); Mutton Cutlets, with Piquant Sauce (April 30tli) ; Potatoes (May 4th) ; Haricot Beans (June 20th) ; Chocolate Pudding (July 24th) ; Custard (iLigust 10th) ; Cheese (June 8th). Tea. — Tea-cakes (February 14th) ; Seed Cake (August 14th). Supper. — Ptarmigan Salad (August 30th) ; Red Currant Tart (August 7th). Things that must not be Forgotten. 1. Be sure that the lettuce is perfectly dry before mixing the salad. 2. Turn and rub the beef in the brine. 3. If the legs of the birds are left they may be devilled for breakfast. February 23rd. Breakfast. Luncheon. Dinner. Dried Haddock. Australian Meat, Cold. Game Soup. Potted Hare. Pickles. Stewed Steak. Marmalade. Baked Potatoes. Potato Snow. Hot Buttered Toast. Dry Toast. Brown and White Bread. and Butter. Milk Toast. Jam and Bread, with Milk. Cabbage. Guest’s Pudding. Cbeese. Marketing. For tixe Day.— One two-pound tin of Australian meat ; three pounds of tender Buttock Steak (see January 1st) ; Potatoes, Cabbage ; a quarter of a pound of Suet. For To-Morrow.— One dozen Scallops for breakfast.