A year's cookery

Luncheon. — Mutton, Boasted (March 24th). Mint Sauce. — Be sure that the mint is fresh and young. Pick the leaves from the stalks, wash them well, and dry them in a cloth. Chop them as fine as possible; then measure the mint; and for every even table¬ spoonful, allow half the quantity of pounded sugar. Mix the sugar and mint thoroughly, and let it lie for a couple of hours; then pour over it two table-spoonfuls of good vinegar for each table¬ spoonful of mint. The flavour of the mint will be more thoroughly extracted if it is allowed to lie with the sugar for a while without the vinegar. If it is considered that there is too large a proportion of sugar, less may be used ; but the sauce as thus made is very gene¬ rally approved. Salad (March 13th); Baked Apples (February 9th). Dinner. — Cr6cy Soup (January 5th). Lancashire Hot Pot. — Take the best end of the neck of mutton, the sheep’s kidneys, a moderate-sized onion, and the tinned oysters; free the mutton almost entirely from fat, and cut it into neat chops. Take a wide brown earthenware stewpot, and fill it with alternate layers of the chops, the kidneys, cut into thin slices, some sliced potatoes, and the onion very finely minced. Before putting in the meat, season each piece with pepper and salt. Place whole potatoes over the topmost layer ; put in the liquor from the oysters, and add half a pint of stock or water. Cover the stewpan closely, and bake it in a gentle oven for about three hours. If there is any danger that the dish will be too dry, add a little more stock. When the meat is tender lift it on a not dish, and add the oysters, which have been made hot by being put upon a dish in the oven for a few minutes; pour the gravy over all, and serve very hot. The sliced potatoes should be dissolved in the gravy; Greens (June 4th) ; Baked Batter Pudding with Jam (February 5th) ; Cheese (June 8th). Things that must not be Forgotten, 1. Turn and rub the mutton in the pickle. 2. Turn and rub the beef in the brine. 3. Take care of the fat from the neck of mutton. It can either be melted down for frying purposes, or it may be used for making suet crust for puddings. 4. Fillet half-a-dozen anchovies, and lay them between two plates ready for to-morrow morning. 5. Mince very finely a little of the first cut of the collared tongue, and put it between dishes to keep moist. March 26th. Breakfast. Mock Woodcock. Toasted Bacon. Dry Toast. Marmalade. Brown and White Bread and Bntter. Milk Toast. Luncheon. Scrag end of Neck of Mut¬ ton with Bice. Stewed Bhubarb. Dinner. Milk Soup. Beef Steak and Mushroom Pie. Savoy, Potatoes. Chocolate Pudding. Clieese. Marketing. For the Day.— A bundle of Rhubarb ; two pounds of Rump or Buttock Steak (see January 1st) ; half an Ox Kidney; a quarter of a pint of Mushrooms ; a quarter of a pound of powdered Chocolate ; Potatoes ; Savoy. For To-morrow.— A tin of Prawns ; a slice, half an inch thick, from the middle * of a Canadian Ham, if this is not in the house; a Cow Heel from the tripe shop ; two-pennyworth of Mustard and Cress ; a pennyworth of Watercress. Breakfast. — Mock Woodcock. — Beat two eggs and mix with them a table-spoonful of cream. Warm the anchovies before the fire, put them with the eggs into a small saucepan, and stir them briskly over