A year's cookery

Luncheon. — Minced Pork. — Carefully cut away every particle of meat from the leg of pork, mince it finely, take away all the fat and skin, and weigh it. Bub a stewpan quickly across with garlic, melt a slice of butter in it, and, supposing there is one pound of meat, put in four apples and four onions that have been pared, cored, and chopped small. Stir them over a gentle fire for a minute or two, then add a gill of the gravy left from the pork, or, if there is none of this, substitute two table-spoonfuls of the liquor the calf’s head was boiled in and a table-spoonful of vinegar. Season the minced pork with salt and pepper, and, supposing there is one pound of meat, add a spoonful of mustard and a dessert-spoonful of flour. Stir the mince into the sauce, and let it simmer gently till it is heated throughout, but it must not boil. Serve with toasted sippets round the dish. Jam Turnovers (September 25th). Dinner. — Pease Soup. — Follow in all respects the directions given (April 1st) for making Lentil Soup, remembering only that the brown¬ ing will not be required. The soup may be made of a mixture of the calf’s head liquor and the bacon liquor. It will be found that this stock is very greasy, therefore it will be well, after skimming away the fat that has risen to the surface, to simmer the stock for awhile by the side of the fire to make it throw up the grease, and then to skim this away as it rises. Calf s Head, Hashed. — Cut the remains of the calf’s head into neat pieces convenient for serving. Season these lightly with pepper, salt, and cayenne, flavour them with a pinch of grated lemon-rind, and dredge them well with flour. Supposing there is one pound of meat, take a pint of the liquor in which the head was boiled. Melt a slice of fresh butter in a stewpan, put in the meat, and shake it over the fire for a minute or two till the butter is absorbed. Add the liquor, a shallot finely minced, and a tea-spoonful of lemon-juice, and simmer all gently together for a quarter of an hour. The meat, of course, must not boil. Arrange the pieces of meat on a hot dish, pour the gravy over, and serve immediately. A glassful of sherry can be added, if liked. Boiled Bacon made hot (see Luncheon, February 26th) ; White Broccoli (April 25th); Potatoes (May 12th); Semolina Pudding (March 12th); Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. If there is still any calf’s head left, make it into a mould for breakfast. Calf's Head Mould. — Cut the meat into small neat pieces. Make also a little clear savoury jelly. Soak a plain mould in cold water, put a little of the jelly into it, and let it stiffen. Arrange the pieces of meat in it, and to improve the appearance of the dish mix with the meat something that contrasts in colour, such as sprigs of parsley, hard-boiled eggs cut into rings or slices of pink ham. Leave a space between the ingredients so that the jelly can run between them. Almost fill the mould with meat, pour in the jelly and set the mould in a cold place. When wanted, turn it out, and garnish it with parsley. It will be a very good breakfast dish. When there is no cold calf’s head Australian cooked meat can be used as a substitute. To make the clear savoury jelly see November 14tli.