A year's cookery

For the Day.— The fillet end of the Sirloin of Beef. Choose a piece weighing about ten pounds, with a good undercut. If there is any difficulty in obtain¬ ing an undercut of a sufficient size (it is for dinner), a pound of Rump Steak can he obtained and used with it ; Potatoes ; six ounces of Suet (this can most likely be trimmed from the joint after the butcher has cut off as much as he will). For To-morrow.— Fresh Whiting (January 3rd). Breakfast.— Devilled Drum-sticks (January 14th); Ham Toast, made of remains of cooked ham (March 28th) ; Sardines. The remainder of the tin opened for the salad may be put upon the breakfast table. Fried Hominy (February 12th); Porridge (January 25th). Luncheon. — Take the undercut of the sirloin, and cut it out whole. Divide it into neat steaks half an inch thick ; trim these evenly, pepper them lightly, rub them with oil, and leave them till wanted. Collect all the trimmings, mince them finely, and make Scotch collops of it (January 9th). Lemon Cheesecakes (August 18th). Dinner. — Guinea Fowl Soup (February 16th). Filets de Boeuf a la Bearnaise. — Cook the fillets on a gridiron over a clear fire (see Broiled Steak, January 22nd). Turn them frequently; they will be done enough in about five minutes. Make a little Bearnaise sauce (March 23rd), and spread a portion of it upon each cutlet. Put mashed potatoes in the centre of a dish, arrange the fillets round it, and serve (May 12th). This dish may be varied in several ways. Oyster sauce (October 16th), tomato sauce (July 15th), or piquante sauce (May 5th) can be served with the steaks ; or maitre d’hotel butter (April 15th) can be melted upon them ; or, after being dished in a circle, carrots, French beans, boiled chestnuts, or a Macedoine — that is, a mixture of vegetables neatly shaped and cooked — can be put into the centre. Of course, care must be taken to have a sauce and a garnish that are suited to each other. Roly-poly Pudding (August 18th) ; Cheese (June 8th). Tilings that must not be Forgotten. 1. Ox-clieek Brawn. — Wash the cheek, put it into plenty of cold water, and boil till the bones can be drawn out easily. It will take about four hours, more or less, according to its size. Take away the bones and prickly portions ; cut the meat into neat pieces, season with pepper and salt, and put it while hot into a brawn-tin. Place a weight upon it, let it stand all night, and in the morning it may be turned out and served for breakfast. 2. Boil up the brine, scald and dry the pan, and pour the brine back again. 3. Cut off the flap of beef. Let the brine get cold, then put the flap into it. 4. Put a cupful of white haricot beans to soak all night in cold water. April 7th. Breakfast. Luncheon. Dinner. Fried Wliiting. Tomatoes on Toast. Haricot Puree. Os-cheek Brawn. Rice and Cheese. Roast Beef. Hot Buttered Toast. Potato Snow. Dry Toast. Mashed Parsnips. Marmalade. Open Jam Tart. Brown and White Bread and Butter. Cheese. Milk Toast. Marketing. For the Day, — One two-pound tin of Preserved Tomatoes • one pennyworth of Parsley ; Potatoes ; Parsnips. 1 For To-morrow.— Bloaters (January 2nd). Breakfast. — Fried Whiting (January 17th); Brawn made yester¬ day ; Milk Toast (June 17th). Luncheon. — Tomatoes on Toast (March 16th) ; Bice and Cheese (February 18th).