Breakfast. — Boiled Ham (March 13tli) ; Poached Eggs on Toast
(February Gth) ; Tea-cakes (February 14th) ; Porridge (January 25th).
Dinner. — Mock Turtle Soup, from tinned Soup. — Take about
A YEAR'S COOKERY.
115
three-quarters of a pint of stock made from bones; put it into a
stewpan with a piece of carrot, a pinch of aromatic seasoning (if
at hand), a bunch of parsley, a small onion stuck with one clove,
a bay leaf, one or two outer sticks of celery, or, wanting this, a
pinch of celery-seed in muslin, a strip of bacon-rind scalded and
scraped, and a little salt and cayenne ; simmer all together for about
an hour, then strain the stock. Half an hour before the soup is to
be served turn it out of the tin ; put it with the newly-flavoured
stock into a fresh stewpan, and make it hot. Put the soup into a
tureen ; taste it, and, if necessary, add a little more seasoning ; throw
in a wine-glassful of sherry✪ Mock Turtle Soup, and serve. The addition of the fresh
liquor will correct the tinny taste, which is so very objectionable in
preserved soups. If there should not be any stock in the house,
water in which a spoonful of Liebig’s extract of meat has been
dissolved may be used instead. This recipe may be followed with
all tinned soups. Fillet of Yeal stuffed and baked (June 28th);
Toasted Bacon (January 19th); Seakale (June 14th); Potatoes (May
12th) ; .Rhubarb Mould (June 3rd) ; with custard if liked (August
10th) ; Cheese (June 8th).
Supper. — Italian Salad (April 26th) ; Stone Cream, made yester¬
day ; Lemon Cheese-cakes, made on March 13th.
Things that must not be Forgotten.
1. Turn the beef in the brine.
2. When the veal is done with, put it upon a clean dish, and
carefully preserve any stuffing, gravy, or bacon that may be left.
3. Put a breakfast-cupful of German lentils to soak all night in
cold water.
March 1 6th.
Breakfast.
Luncheon.
Dinner.
Dried Sprats.
Preserved Tomatoes, with
Lentil Soup.
Boiled Haro.
Gravy and Potatoes.
Minced Veal.
Tea-cakes.
Plain rolled Pudding, with
Toasted Bacon.
Dry Toast.
Jam, Treacle, or Marina-
Potatoes.
Marmalade.
lade.
Turnip Tops.
Brown and White Bread
Open Jam Tart.
and Butter.
Bread and Milk.
Cheese.
Marketing.
For the Day.— One two-pound tin of preserved Tomatoes; Potatoes, Turnip
Tops.
For To-morrow. — One tin of potted Grouse (January 7th) ; half a pound of
Macaroni ; half a pound of Nornmndy Pippins, if they are not in the house ;
and three pounds of muscle of Beef. ( See Marketing. January 27th.) Six or
eight small Soles, “Slips” (January 3rd).
116
A YEAR'S COOKERY.
Breakfast. — Dried Sprats (February 28th) ; Boiled Ham (May
27th) ; Tea-cakes (February 14th); Bread and Milk {see January
25th).
A year's cookery
1880Page 96 · 1 recipe record 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
Breakfast. — Boiled Ham (March 13tli) ; Poached Eggs on Toast (February Gth) ; Tea-cakes (February 14th) ; Porridge (January 25th). Dinner. — Mock Turtle Soup, from tinned Soup. — Take about
three-quarters of a pint of stock made from bones; put it into a stewpan with a piece of carrot, a pinch of aromatic seasoning (if at hand), a bunch of parsley, a small onion stuck with one clove, a bay leaf, one or two outer sticks of celery, or, wanting this, a pinch of celery-seed in muslin, a strip of bacon-rind scalded and scraped, and a little salt and cayenne ; simmer all together for about an hour, then strain the stock. Half an hour before the soup is to be served turn it out of the tin ; put it with the newly-flavoured stock into a fresh stewpan, and make it hot. Put the soup into a tureen ; taste it, and, if necessary, add a little more seasoning ; throw in a wine-glassful of sherry, and serve. The addition of the fresh liquor will correct the tinny taste, which is so very objectionable in preserved soups. If there should not be any stock in the house, water in which a spoonful of Liebig’s extract of meat has been dissolved may be used instead. This recipe may be followed with all tinned soups. Fillet of Yeal stuffed and baked (June 28th); Toasted Bacon (January 19th); Seakale (June 14th); Potatoes (May 12th) ; .Rhubarb Mould (June 3rd) ; with custard if liked (August 10th) ; Cheese (June 8th).
Supper. — Italian Salad (April 26th) ; Stone Cream, made yester¬ day ; Lemon Cheese-cakes, made on March 13th.
Things that must not be Forgotten.
1. Turn the beef in the brine.
2. When the veal is done with, put it upon a clean dish, and carefully preserve any stuffing, gravy, or bacon that may be left.
3. Put a breakfast-cupful of German lentils to soak all night in cold water.
March 1 6th.
Breakfast.
Luncheon.
Dinner.
Dried Sprats.
Preserved Tomatoes, with
Lentil Soup.
Boiled Haro.
Gravy and Potatoes.
Minced Veal.
Tea-cakes.
Plain rolled Pudding, with
Toasted Bacon.
Dry Toast.
Jam, Treacle, or Marina-
Potatoes.
Marmalade.
lade.
Turnip Tops.
Brown and White Bread
Open Jam Tart.
and Butter.
Bread and Milk.
Cheese.
Marketing.
For the Day.— One two-pound tin of preserved Tomatoes; Potatoes, Turnip Tops.
For To-morrow. — One tin of potted Grouse (January 7th) ; half a pound of Macaroni ; half a pound of Nornmndy Pippins, if they are not in the house ; and three pounds of muscle of Beef. ( See Marketing. January 27th.) Six or eight small Soles, “Slips” (January 3rd).
Breakfast. — Dried Sprats (February 28th) ; Boiled Ham (May 27th) ; Tea-cakes (February 14th); Bread and Milk {see January 25th).
Records on this page
Mock Turtle Soup