For the Day. — A pair of thick Soles (see January 3rd). A well-hung Loin of
Mutton, about six pounds. Lemons, if not at hand ; Onions, Potatoes, "Broccoli.
For To-morrow.— About five pounds of good Salt Cod. Parsnips. A piece of
the gammon of Bacon, weighing about four pounds. Muffins for breakfast
(see January 29th). Half-a-dozen fresh Herrings (see January 3rd). The fish
should be bright and silvery looking. The more scales they have, the fresher
they are likely to be.
A YEAR'S COOKERY .
89
Breakfast.— Scallops (Note 3, March 7th); Potted Flare (January
7th) ; Porridge (January 25th).
Luncheon. — Savoury Hash (February 5th). Cold Potatoes, browned
(December 26th). Plain Pice Pudding . — Wash half a tea-cupful of
rice, and throw away the grains that float. Drain the rice, put it
Bread for Pancakes.
into a pie-dish, and pour over it a quart of skim milk ; add a quarter
of an inch of cinnamon or a little piece of lemon rind, and a piece
of butter the size of a sixpence✪ Plain Rice Pudding. Do not stir the pudding, but bake
it in a moderate oven till it is covered with a bright brown skin,
when it is ready to serve. It will take about an hour and a half.
Pancakes Laid Over the Bread.
Dinner. — Sole au Gratin (May 3rd) ; Roast Loin of Mutton
(March . 4th) q Onion Sauce (October 14th); Potatoes (May 12th) ;
Broccoli (April 25th). Pancakes. — Two pancakes may be allowed
for each person. An ounce and a half of flour, one egg, and a
quarter of a pint of milk will make about four pancakes, supposing
a small frying-pan is used five or six inches in diameter. Put the
flour into a bowl with a little salt ; add the eggs and a spoonful of
milk, and beat till quite smooth.. Add the rest of the milk gradually,
90
A YE AES COOKERY.
and keep beating till the batter is light. The more the batter is
beaten the better it will be, and it is best when made some hours
before it is wanted. Wipe out the frying-pan, and melt a little drip¬
ping in it ; pour in enough batter to barely lover the bottom of the
pan, and set it over a clear fire. Loosen the edges of the pancake,
jerking the pan occasionally to keep the batter from sticking. Turn
one side of the pancake over with the point of a knife to see whether
the under-side is browned, and if it is toss the pancake over and let
the other side brown. Lay the pancake upon kitchen paper to free
it from grease, sprinkle some sugar upon it, and squeeze lemon juice
over this ; and as the pancakes are finished pile them on a hot dish,
and keep them as hot as possible till they are to be served. Add a
little fresh fat to the pan for each pancake. Sometimes it is preferred
that the pancakes should lie open on the dish, and then the first one
is placed upon a round piece of crumb of bread cut rather smaller
than the pancake itself. This is to keep the pancake from sinking
down in the middle. Cheese (June 8th).
Things that must not be Forgotten.
1. Wash the salt fish and put it to soak all night. If very salt, do
this early in the day.
2. Reduce the liquid in which the beef was boiled to glaze, and
garnish the beef (March 21st).
3. Make the batter for the pancakes some hours before they are
to be fried.
4. Prepare the herrings for breakfast to-morrow (August 20th).
5. Make croquettes for breakfast of the remains of cold mutton.
{See Rissoles, January 6th).
February 25th.
A year's cookery
1880Page 76 · 2 recipe records on this page
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
For the Day. — A pair of thick Soles (see January 3rd). A well-hung Loin of Mutton, about six pounds. Lemons, if not at hand ; Onions, Potatoes, "Broccoli.
For To-morrow.— About five pounds of good Salt Cod. Parsnips. A piece of the gammon of Bacon, weighing about four pounds. Muffins for breakfast (see January 29th). Half-a-dozen fresh Herrings (see January 3rd). The fish should be bright and silvery looking. The more scales they have, the fresher they are likely to be.
Breakfast.— Scallops (Note 3, March 7th); Potted Flare (January 7th) ; Porridge (January 25th).
Luncheon. — Savoury Hash (February 5th). Cold Potatoes, browned (December 26th). Plain Rice Pudding. — Wash half a tea-cupful of rice, and throw away the grains that float. Drain the rice, put it
Bread for Pancakes.
into a pie-dish, and pour over it a quart of skim milk ; add a quarter of an inch of cinnamon or a little piece of lemon rind, and a piece of butter the size of a sixpence. Do not stir the pudding, but bake it in a moderate oven till it is covered with a bright brown skin, when it is ready to serve. It will take about an hour and a half.
Pancakes Laid Over the Bread.
Dinner. — Sole au Gratin (May 3rd); Roast Loin of Mutton (March 4th); Onion Sauce (October 14th); Potatoes (May 12th) ; Broccoli (April 25th). Pancakes. — Two pancakes may be allowed for each person. An ounce and a half of flour, one egg, and a quarter of a pint of milk will make about four pancakes, supposing a small frying-pan is used five or six inches in diameter. Put the flour into a bowl with a little salt ; add the eggs and a spoonful of milk, and beat till quite smooth. Add the rest of the milk gradually,
and keep beating till the batter is light. The more the batter is beaten the better it will be, and it is best when made some hours before it is wanted. Wipe out the frying-pan, and melt a little drip¬ ping in it ; pour in enough batter to barely cover the bottom of the pan, and set it over a clear fire. Loosen the edges of the pancake, jerking the pan occasionally to keep the batter from sticking. Turn one side of the pancake over with the point of a knife to see whether the under-side is browned, and if it is toss the pancake over and let the other side brown. Lay the pancake upon kitchen paper to free it from grease, sprinkle some sugar upon it, and squeeze lemon juice over this ; and as the pancakes are finished pile them on a hot dish, and keep them as hot as possible till they are to be served. Add a little fresh fat to the pan for each pancake. Sometimes it is preferred that the pancakes should lie open on the dish, and then the first one is placed upon a round piece of crumb of bread cut rather smaller than the pancake itself. This is to keep the pancake from sinking down in the middle. Cheese (June 8th).
Things that must not be Forgotten.
1. Wash the salt fish and put it to soak all night. If very salt, do this early in the day.
2. Reduce the liquid in which the beef was boiled to glaze, and garnish the beef (March 21st).
3. Make the batter for the pancakes some hours before they are to be fried.
4. Prepare the herrings for breakfast to-morrow (August 20th).
5. Make croquettes for breakfast of the remains of cold mutton. {See Rissoles, January 6th).
February 25th.
Records on this page
Plain Rice PuddingPancakes