Strain the stock, put it with the vegetables into a stewpan, season it with pepper and salt, and boil all together till the vegetables are done enough. Put the pieces of tail into a clean stewpan, and place the turned and boiled vegetables with them. Skim the sauce, and if it is not sufficiently rich and thick boil it down quickly to reduce it, or, if preferred, thicken it with brown thickening. When it is quite ready, pour it over the ox-tail, simmer all together for ten minutes, and serve neatly arranged in a hot dish. In summer time, when ox-tails may frequently be had at a low rate, they are very good served with green peas (July 12th). For this they should be cooked as described, above, then laid in a circle on a dish, the peas being placed in the centre. The gravy should then be boiled till very thick and poured round the base. For variety’s sake, dressed spinach, French beans, or mixed vegetables may bo substituted for the peas, or mushrooms may be boiled in the gravy. Haricot Beans (June 20th) ; Boiled Potatoes (April 12th) ; Custard Blancmange (August 4th) ; Lemon Syrup (March 19th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Carefully preserve any gravy that may be left from the ox-tail ; it will be a valuable addition to the savoury hash to-morrow. If any pieces of ox-tail were left they may be breaded, and served at break¬ fast to-morrow. 2. Make the pickle for the sour mutton (March 19th), and put the leg of mutton into it. 3. Pastry is to be made to day (April 17th) ; minced meat rolls, made of a portion of the Australian meat ( see Sausage Rolls, (November 6th) ; pigeon pie, for dinner to-morrow (May 15tli) ; plum pie of bottled fruit (August 7th); also milk rolls (August 26th) ; and sultana cake (August 2nd). A YEAR'S COOKERY. 181 May 9th. Breakfast. Luncheon. Dinner, OK-tail, Grilled, if any were left ; if not, Savoury Eggs. Minced Meat Rolls. Dry Toast. Milk Rolls. Marmalade. Brown and White Bread and Butter. Porridge. Savoury Hash of Austra¬ lian Meat. Rice and Cheese. Potato Puree. Pigeon Pie. Mashed Potatoes. Greens. Wyvern Puddings. Cheese. Marketing. For the Day.— Potatoes ; Greens ; a pennyworth of Parsley. For To-morrow.— Half a pound of Bacon, in rashers ; a pair of thick Soles (January 3rd); a fillet of Veal, weighing about eight pounds (February 25th and March 14th). See that the hone is sent with the veal. A good-sized tin of Sardines (January 12th); a pound of Swiss Roll; New Potatoes (two pounds more than are likely to be used at dinner) ; Spinach ; a tin of Collared Tongue ; Anchovies, Capers, and Gherkins will he wanted ; Watercress. Breakfast. — Savoury Eggs (January 1st) ; Minced Meat Rolls, Sausage Rolls (November 6th) ; Milk Rolls (August 26th) ; Porridge (January 25th). Luncheon. — Savoury Hash of Australian Meat (February 5th) ; Rice and Cheese (February 18th).

AI-modernized reading of the original text

Strain the stock, put it with the vegetables into a stewpan, season it with pepper and salt, and boil all together till the vegetables are done enough. Put the pieces of tail into a clean stewpan, and place the turned and boiled vegetables with them. Skim the sauce, and if it is not sufficiently rich and thick boil it down quickly to reduce it, or, if preferred, thicken it with brown thickening. When it is quite ready, pour it over the ox-tail, simmer all together for ten minutes, and serve neatly arranged in a hot dish. In summer time, when ox-tails may frequently be had at a low rate, they are very good served with green peas (July 12th). For this they should be cooked as described, above, then laid in a circle on a dish, the peas being placed in the centre. The gravy should then be boiled till very thick and poured round the base. For variety’s sake, dressed spinach, French beans, or mixed vegetables may be substituted for the peas, or mushrooms may be boiled in the gravy. Haricot Beans (June 20th) ; Boiled Potatoes (April 12th) ; Custard Blancmange (August 4th) ; Lemon Syrup (March 19th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Carefully preserve any gravy that may be left from the ox-tail ; it will be a valuable addition to the savoury hash to-morrow. If any pieces of ox-tail were left they may be breaded, and served at break¬ fast to-morrow. 2. Make the pickle for the sour mutton (March 19th), and put the leg of mutton into it. 3. Pastry is to be made to day (April 17th) ; minced meat rolls, made of a portion of the Australian meat ( see Sausage Rolls, (November 6th) ; pigeon pie, for dinner to-morrow (May 15tli) ; plum pie of bottled fruit (August 7th); also milk rolls (August 26th) ; and sultana cake (August 2nd). May 9th. Breakfast. Luncheon. Dinner, OK-tail, Grilled, if any were left ; if not, Savoury Eggs. Minced Meat Rolls. Dry Toast. Milk Rolls. Marmalade. Brown and White Bread and Butter. Porridge. Savoury Hash of Austra¬ lian Meat. Rice and Cheese. Potato Puree. Pigeon Pie. Mashed Potatoes. Greens. Wyvern Puddings. Cheese. Marketing. For the Day.— Potatoes ; Greens ; a pennyworth of Parsley. For To-morrow.— Half a pound of Bacon, in rashers ; a pair of thick Soles (January 3rd); a fillet of Veal, weighing about eight pounds (February 25th and March 14th). See that the hone is sent with the veal. A good-sized tin of Sardines (January 12th); a pound of Swiss Roll; New Potatoes (two pounds more than are likely to be used at dinner) ; Spinach ; a tin of Collared Tongue ; Anchovies, Capers, and Gherkins will he wanted ; Watercress. Breakfast. — Savoury Eggs (January 1st) ; Minced Meat Rolls, Sausage Rolls (November 6th) ; Milk Rolls (August 26th) ; Porridge (January 25th). Luncheon. — Savoury Hash of Australian Meat (February 5th) ; Rice and Cheese (February 18th).

A year's cookery