Dinner. — Tomato Pur4e (March 11th); Leg of Lamb (March 4th);
Mint Sauce (March 25tli) ; New Potatoes (April 12th) ; Spinach
(May 10th) ; Wyvern Puddings (May 9th) ; Cheese (June 8th).
Things that must not be Forgotten.
1. Turn and rub the mutton in the pickle.
2. It is a very great improvement to saut6 new potatoes, and
indeed almost all vegetables, before serving them. To do this, boil
them in the usual way, melt a slice of butter in a saucepan, and toss
the potatoes in it.
3. Pot the shrimps for breakfast to-morrow (November 12th),
186
A YEAR'S COOKERY .
May 14th.
Breakfast.
Luncheon.
Dinner.
Potted Shrimps.
Minced Lamb.
Fried Plaice.
Corned Beef.
Plain Rice Pudding.
Dutch Sauce.
Radishes.
Hot Buttered Toast.
Dry Toast.
Brown and White Bread
and Butter.
Bread and Milk.
Broiled Steak, with Maitre
d’Hotel Butter.
Potato Snow.
Semolina Pudding.
Cheese.
Marketing.
For the Day.— A thick Plaice (April 21st) ; a slice of Rump Steak, weighing from
three to three pounds and a half {see Marketing, January 22nd) ; Potatoes.
For To-morrow.— Four plump young Pigeons ; a quart of Gooseberries.
Breakfast. — Corned Beef bought yesterday; Shrimps (November
12th) ; Bread and Milk (January 25th).
Luncheon — Minced Lamb. — Cut the meat off the bone and weigh
it. Break up the bone, and stew it with an onion and a piece of
carrot till a strong gravy is obtained. Supposing there is a pound of
meat, mix with it a tea-spoonful of salt, half a tea-spoonful of white
pepper, a shallot finely minced, a tea-spoonful of chopped parsley,
very little grated nutmeg, and a table-spoonful of flour. Pour three-
quarters of a pint of gravy over this, and simmer it gently, stirring
it frequently till it is hot through, but it must not boil. Garnish with
toasted sippets. Minced lamb is very good served with boiled spinach.
Most people would, however, prefer to have it cold rather than it
should be warmed up in any way. Plain Bice Pudding (February
24th).
Dinner. — Fried Plaice (April 21st). Butch Sauce. — Beal Dutch
sauce is thickened with yolk of egg and no flour. Four yolks of
eggs, two table-spoonfuls of cream or water, and two ounces of
butter, a grate of nutmeg, and a little pepper and salt✪ Dutch Sauce are put into a
gallipot. This is put into a saucepan half full of cold water, placed
over a gentle fire, and whisked briskly with a wooden spoon until it
begins to thicken and look like rich cream, when it is taken off the
fire, and either lemon-juice or Tarragon or Chili vinegar to taste is
stirred into it. Thus made, however, the sauce would be too expen¬
sive for every-day use, and a very excellent imitation of it may be
made as follows Blend smoothly together half a tea-spoonfql of
flour and an ounce of butter. Put the mixture into a gallipot, with a
table- spoonful of water, another of Tarragon vinegar, and the yolk
of an egg. Put the gallipot in a saucepan of cold water, place it on a
gentle fire, and whisk till the sauce begins to thicken. If liked, add
more vinegar or a little lemon-juice, and serve. However the sauce is
made, it should be taken from the fire as soon as it is thick, and
heated gently, or it will curdle. Broiled Steak (January 22nd) ;
Maitre d’Hotel Butter (April 15th) ; Potato Snow (April 7th) ; Semo*
lina Pudding (March 12th); Cheese (June 8th).
A YEARS COOKERY .
187
Things that must not be Forgotten*
A year's cookery
1880Page 149 · 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
Dinner. — Tomato Purée (March 11th); Leg of Lamb (March 4th); Mint Sauce (March 25tli) ; New Potatoes (April 12th) ; Spinach (May 10th) ; Wyvern Puddings (May 9th) ; Cheese (June 8th).
Things that must not be Forgotten.
1. Turn and rub the mutton in the pickle.
2. It is a very great improvement to saut6 new potatoes, and indeed almost all vegetables, before serving them. To do this, boil them in the usual way, melt a slice of butter in a saucepan, and toss the potatoes in it.
3. Pot the shrimps for breakfast to-morrow (November 12th),
May 14th.
Breakfast.
Luncheon.
Dinner.
Potted Shrimps.
Minced Lamb.
Fried Plaice.
Corned Beef.
Plain Rice Pudding.
Dutch Sauce.
Radishes.
Hot Buttered Toast.
Dry Toast.
Brown and White Bread and Butter.
Bread and Milk.
Broiled Steak, with Maitre d’Hotel Butter.
Potato Snow.
Semolina Pudding.
Cheese.
Marketing.
For the Day.— A thick Plaice (April 21st) ; a slice of Rump Steak, weighing from
three to three pounds and a half {see Marketing, January 22nd) ; Potatoes. For To-morrow.— Four plump young Pigeons ; a quart of Gooseberries.
Breakfast. — Corned Beef bought yesterday; Shrimps (November 12th) ; Bread and Milk (January 25th).
Luncheon — Minced Lamb. — Cut the meat off the bone and weigh it. Break up the bone, and stew it with an onion and a piece of carrot till a strong gravy is obtained. Supposing there is a pound of meat, mix with it a tea-spoonful of salt, half a tea-spoonful of white pepper, a shallot finely minced, a tea-spoonful of chopped parsley, very little grated nutmeg, and a table-spoonful of flour. Pour threequarters of a pint of gravy over this, and simmer it gently, stirring it frequently till it is hot through, but it must not boil. Garnish with toasted sippets. Minced lamb is very good served with boiled spinach. Most people would, however, prefer to have it cold rather than it should be warmed up in any way. Plain Bice Pudding (February 24th).
Dinner. — Fried Plaice (April 21st). Butch Sauce. — Beal Dutch sauce is thickened with yolk of egg and no flour. Four yolks of eggs, two table-spoonfuls of cream or water, and two ounces of butter, a grate of nutmeg, and a little pepper and salt are put into a gallipot. This is put into a saucepan half full of cold water, placed over a gentle fire, and whisked briskly with a wooden spoon until it begins to thicken and look like rich cream, when it is taken off the fire, and either lemon-juice or Tarragon or Chili vinegar to taste is stirred into it. Thus made, however, the sauce would be too expen¬ sive for every-day use, and a very excellent imitation of it may be made as follows Blend smoothly together half a tea-spoonfql of flour and an ounce of butter. Put the mixture into a gallipot, with a table- spoonful of water, another of Tarragon vinegar, and the yolk of an egg. Put the gallipot in a saucepan of cold water, place it on a gentle fire, and whisk till the sauce begins to thicken. If liked, add more vinegar or a little lemon-juice, and serve. However the sauce is made, it should be taken from the fire as soon as it is thick, and heated gently, or it will curdle. Broiled Steak (January 22nd) ; Maitre d’Hotel Butter (April 15th) ; Potato Snow (April 7th) ; Semolina Pudding (March 12th); Cheese (June 8th).
Things that must not be Forgotten*
Records on this page
Dutch SauceShepherd's Pie