Breakfast. — Prawns (February 7th); Ham Toast — Take the
remains of the dressed ham, weigh it, and supposing there is a
quarter of a pound, proceed as follows : — Mince it as finely as possible,
and put it into a small stewpan with two table-spoonfuls of the
rabbit stock, one table-spoonful of cream (or of milk if cream is not
to be had), a grate of nutmeg, and a grain of cayenne. Stir the mix¬
ture over a gentle fire till it is hot through. Have ready — toasted
and buttered — a slice of bread the size of the dish✪ Ham Toast on which the
mince is to be served, pour the mince upon this, and serve very hob
Porridge (January 25th).
Luncheon. — Gateau of Babbit (July 9th). Treacle Pudding.
— Clear the suet from skin and fibre, and chop it until it looks like
fine oatmeal. Mix with it half a pound of fine flour, a tea-spoonful
of moist sugar, an even tea-spoonful of baking powder, and half
a pound of treacle. Add milk to make a thick batter. Grease a
plain mould, pour in the mixture, and lay a greased paper on the
top of the pudding. Steam for three hours. To Steam a Pudding
put it into a saucepan which contains boiling water that will reach
half way up the mould ; it must on no account be so high that the
water can enter the mould or touch the paper ; and keep the water
boiling round it till done enough. If in any case the water touches
the paper, it will absorb the moisture all through. The buttered
paper keeps the condensed steam from falling into the pudding.
Let the pudding stand a minute or two before turning it out, and
send treacle sauce or sweet sauce to table with it (July 19th).
Dinner. — Palestine Soup (December 8th); Pork a l’ltalienne
A YEAR'S COOKERY.
131
(December 18th); Browned Potatoes (October 18th); Greens (June
4th) ; Gooseberry Tart made yesterday ; Cheese (June 8th).
Things that must not be Forgotten.
1. Turn and mb the mutton in the pickle.
2. Turn and rub the beef in the brine.
3. Put a large breakfast-cupful of white haricot beans to soak
all night in cold water.
4. Make custard blancmange for dinner to-morrow (August 4th).
Sunday, March 29th,
Breakfast.
Dinner.
Tea.
Supper.
Savoury Eggs.
Kidneys and Bacon.
Vienna Bread.
Dry Toast.
Brown and Wliite
Bread and Butter.
Biscuits and Milk.
Filleted Soles, a la
Maitre d’ Hotel.
Sour Mutton.
Potato Snow.
Wliite Haricot
Beans.
Custard Blanc¬
mange with
Lemon Syrup.
Cheese.
Brown and White
Bread and Butter.
Vienna Bread.
Strawberry Jam.
Rice Cake.
Cold Sour Mutton.
Haricot Salad.
Plum Pie.
Cheese.
Breakfast. — Savoury Eggs (January 1st); Kidneys and Bacon
(January 2nd); Biscuits and Milk (June 14th); Vienna Bread
(August 26th).
A year's cookery
1880Page 108 · 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
Breakfast. — Prawns (February 7th); Ham Toast — Take the remains of the dressed ham, weigh it, and supposing there is a quarter of a pound, proceed as follows : — Mince it as finely as possible, and put it into a small stewpan with two table-spoonfuls of the rabbit stock, one table-spoonful of cream (or of milk if cream is not to be had), a grate of nutmeg, and a grain of cayenne. Stir the mix¬ ture over a gentle fire till it is hot through. Have ready — toasted and buttered — a slice of bread the size of the dish on which the mince is to be served, pour the mince upon this, and serve very hot. Porridge (January 25th).
Luncheon. — Gateau of Babbit (July 9th). Treacle Pudding. — Clear the suet from skin and fibre, and chop it until it looks like fine oatmeal. Mix with it half a pound of fine flour, a tea-spoonful of moist sugar, an even tea-spoonful of baking powder, and half a pound of treacle. Add milk to make a thick batter. Grease a plain mould, pour in the mixture, and lay a greased paper on the top of the pudding. Steam for three hours. To Steam a Pudding put it into a saucepan which contains boiling water that will reach half way up the mould ; it must on no account be so high that the water can enter the mould or touch the paper ; and keep the water boiling round it till done enough. If in any case the water touches the paper, it will absorb the moisture all through. The buttered paper keeps the condensed steam from falling into the pudding. Let the pudding stand a minute or two before turning it out, and send treacle sauce or sweet sauce to table with it (July 19th).
Dinner. — Palestine Soup (December 8th); Pork a l’ltalienne
(December 18th); Browned Potatoes (October 18th); Greens (June 4th) ; Gooseberry Tart made yesterday ; 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. Put a large breakfast-cupful of white haricot beans to soak all night in cold water.
4. Make custard blancmange for dinner to-morrow (August 4th).
Sunday, March 29th,
Breakfast.
Dinner.
Tea.
Supper.
Savoury Eggs. Kidneys and Bacon. Vienna Bread.
Dry Toast.
Brown and Wliite Bread and Butter. Biscuits and Milk.
Filleted Soles, a la Maitre d’ Hotel. Sour Mutton.
Potato Snow.
Wliite Haricot Beans.
Custard Blanc¬ mange with
Lemon Syrup. Cheese.
Brown and White Bread and Butter. Vienna Bread. Strawberry Jam.
Rice Cake.
Cold Sour Mutton. Haricot Salad.
Plum Pie.
Cheese.
Breakfast. — Savoury Eggs (January 1st); Kidneys and Bacon (January 2nd); Biscuits and Milk (June 14th); Vienna Bread (August 26th).
Records on this page
Ham ToastTreacle Pudding