A year's cookery

Lift the fish carefully upon a hot dish and serve. Fresh herrings are very good dressed in this way. Suet Dumpling (May 13th). Dinner. — Milk Soup (January 3rd) ; Cold Beef left from yesterday ; Salad (March 13th); Baked Potatoes (May 4th); Cocoa-nut Pudding (August 8th) ; Cheese (June 8th) Things that must not be Forgotten. 1. Reduce the liquor in which the beef was boiled and glaze the beef (March 21st). 2. Make rissoles for breakfast to-morrow of the cold beef left yesterday (January 6th). 3. Chop the mint and put sugar upon it for mint sauce (March 25th). Sunday, May 3rd. Breakfast. Dinner. Tea. Supper. Rissoles. Potted Pheasant. Vienna Bread. Dry Toast. Brown and White Bread and Butter. Watercress. Corn Flour Milk. Sole au Gratin. Fore-quarter of Lamb. Mint Sauce. New Potatoes. Asparagus. Hayrick Puddings. Cheese. Vienna Bread. Brown and White Bread and Butter. Rice Cake. Damson Jam. Pressed Beef. Potato Salad. Rhubarb Tart. Cheese. Breakfast. — Rissoles (January 6th) ; Potted Pheasant ( see Remarks on Potted Grouse, January 7th); Vienna Bread (August 26th) ; Corn Flour Milk (June 19th). Dinner. — Sole au Gratin. — For a pair of soles mix on a plate a bunch of parsley washed in two waters (Mackerel au Gratin, May 2nd), half a shallot, and either eight small mushrooms or two large ones, all chopped small. Rub a slice of stale bread through a wire sieve, put the crumbs on a tin, and brown them in the oven. Wash the soles and dry them in a cloth. Cut off the outside fins with a sharp knife, nick through the skin across the head and tail, push the little finger up to loosen the skin, and draw it off on both sides. Grease a tin large enough to hold the fish side by side, sprinkle half the chopped mushroom on it, and add a little pepper and salt and a few drops of lemon-juice. Nick the soles in two or three places, and lay them, the nicked side uppermost, on the tin. Sprinkle the rest of the mixture upon them, with a little pepper and salt and a tea-spoonful of lemon-juice, and the browned bread-crumbs. Lay little pieces of butter here and there on the top, and pour over last of all a gill of strong stock that has been boiled till it is so much reduced that it will jelly when cold. Bake in a brisk oven for ten minutes or thereabout. When a steel knife will go easily through the thickest part of the fish they are done enough. Lift them carefully upon a clean hot dish, pour the sauce round, and serve. Fore-quarter of Lamb, Roasted (March 4tli and April 12th) ; Mint Sauce (March 25th); New Potatoes (April 12th); Asparagus (June 14th); Hayrick Puddings (March 19th) ; Cheese (June 8th). Tea. — Vienna Bread (August 26th) ; Rice Cake (August 2nd). Supper. — Beef boiled May 1st; Potato Salad (April 12th); Rhubarb Tart (August 7th) ; Cheese (June 8th). Things that must not be Forgotten. 1. If any new potatoes are left, excellent salad can be made by slicing them and tossing them up with the usual dressing. 2. If any asparagus is left, make it into asparagus toast for breakfast to-morrow. 3. As soon as the lamb comes from table lay it upon a clean dish. May 4th. Breakfast. v Luncheon. Dinner. German Sausage. Pressed Beef. Julienne, quickly made Asparagus, with Eggs. Baked Potatoes. Cold Lamb. Vienna Bread. Baked Custard. Mint Sauce. Dry Toast.