Dinner. — Skate, with Brown Butter Sauce (February 12th). Irish Stew. — Take the remains of the neck of mutton : there will probably be about three pounds. Trim away very nearly all the fat, cleanse the scrag end of the neck, and cut the meat into pieces convenient for serving. Weigh the trimmed meat ; pare some potatoes, and take twice the weight of the meat in pared potatoes. Take also six or eight onions✪ Irish Stew, the quantity to be increased or di¬ minished according to taste. Skin them, cover them with boiling water for a few minutes, and cut them into slices crossways, so that they will fall into rings. Boil the potatoes for a quarter of an hour, drain them, and cut them in slices. Season the pieces of meat plen tifully with pepper and slightly with salt ; put them in a stewpan, cover them with cold water, and simmer very gently for half an hour. Pour off the liquor into a basin, and let this stand, surrounded by cold water, till the grease rises and can be cleared from it. Irish stew ought not to be greasy, and by this means the grease can be removed. Cover the bottom of the pan with slices of potatoes and onions, put in the meat, with additional pepper and salt if required, cover with potatoes and onions, and pack all rather closely together. Pour on the liquor (free from grease), with water to cover barely the A YEAR'S COOKERY . 109 topmost layer ; put the lid tightly on the stewpan, and simmer very gently for an hour and a half. The stew should taste decidedly peppery. It must not boil in cooking. As, if it is properly cooked, the potatoes and onions will be almost reduced to a mash, it is likely that additional potatoes will be required for dinner. Potatoes (April 7th) ; Wyvern Puddings (May 9th) ; Cheese (June 8th). Things that must not be Forgotten, 1. Turn the beef in the brine. 2. Take care of the fat cut from the neck of mutton ; it can be rendered down for frying purposes. 3. Before serving the Australian meat, carefully pick off the fat (to be melted down for frying), and take away the jelly, which will be a valuable addition to stock or gravy. March llth. Breakfast. Luncheon. Dinner. Sardines. Savoury Hash of Australian Tomato Purde (made of Kidneys and Bacon. Meat. preserved Tomatoes). Muffins. Stewed Rhubarb. Stewed Steak. Dry Toast. Potatoes. Marmalade. Turnip Tops. Brown and White Bread and Brown Bread Pudding. Butter. Cheese. Milk Porridge. Marketing. For the Day.— Three pounds of tender Steak cut evenly, and an inch and a half thick. (Marketing, January 1st.) Rhubarb, Potatoes, and Turnip-tops. For To-morrow.— A tin of Collared Tongue (see Marketing, January 2nd and February 4th) ; two-pennyworth of Watercress ; and a pennyworth of young Radishes ; Parsley, Apples, and Beetroot. Breakfast. — Sardines (January 12th) ; Kidneys and Bacon (January 2nd); Muffins (January 30th); Milk Porridge (June 13th). Luncheon. — Savoury Hash of Australian Meat (February 5th) ; Stews' 1 Bhubarb (May 19th).

AI-modernized reading of the original text

Dinner. — Skate, with Brown Butter Sauce (February 12th). Irish Stew. — Take the remains of the neck of mutton : there will probably be about three pounds. Trim away very nearly all the fat, cleanse the scrag end of the neck, and cut the meat into pieces convenient for serving. Weigh the trimmed meat ; pare some potatoes, and take twice the weight of the meat in pared potatoes. Take also six or eight onions, the quantity to be increased or di¬ minished according to taste. Skin them, cover them with boiling water for a few minutes, and cut them into slices crossways, so that they will fall into rings. Boil the potatoes for a quarter of an hour, drain them, and cut them in slices. Season the pieces of meat plen tifully with pepper and slightly with salt ; put them in a stewpan, cover them with cold water, and simmer very gently for half an hour. Pour off the liquor into a basin, and let this stand, surrounded by cold water, till the grease rises and can be cleared from it. Irish stew ought not to be greasy, and by this means the grease can be removed. Cover the bottom of the pan with slices of potatoes and onions, put in the meat, with additional pepper and salt if required, cover with potatoes and onions, and pack all rather closely together. Pour on the liquor (free from grease), with water to cover barely the topmost layer ; put the lid tightly on the stewpan, and simmer very gently for an hour and a half. The stew should taste decidedly peppery. It must not boil in cooking. As, if it is properly cooked, the potatoes and onions will be almost reduced to a mash, it is likely that additional potatoes will be required for dinner. Potatoes (April 7th) ; Wyvern Puddings (May 9th) ; Cheese (June 8th). Things that must not be Forgotten, 1. Turn the beef in the brine. 2. Take care of the fat cut from the neck of mutton ; it can be rendered down for frying purposes. 3. Before serving the Australian meat, carefully pick off the fat (to be melted down for frying), and take away the jelly, which will be a valuable addition to stock or gravy. March llth. Breakfast. Luncheon. Dinner. Sardines. Savoury Hash of Australian Tomato Purde (made of Kidneys and Bacon. Meat. preserved Tomatoes). Muffins. Stewed Rhubarb. Stewed Steak. Dry Toast. Potatoes. Marmalade. Turnip Tops. Brown and White Bread and Brown Bread Pudding. Butter. Cheese. Milk Porridge. Marketing. For the Day.— Three pounds of tender Steak cut evenly, and an inch and a half thick. (Marketing, January 1st.) Rhubarb, Potatoes, and Turnip-tops. For To-morrow.— A tin of Collared Tongue (see Marketing, January 2nd and February 4th) ; two-pennyworth of Watercress ; and a pennyworth of young Radishes ; Parsley, Apples, and Beetroot. Breakfast. — Sardines (January 12th) ; Kidneys and Bacon (January 2nd); Muffins (January 30th); Milk Porridge (June 13th). Luncheon. — Savoury Hash of Australian Meat (February 5th) ; Stews' 1 Bhubarb (May 19th).

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Irish Stew

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