Sausages on Toast. — Take about one-half of the sausages made
yesterday from the chump end of the loin of pork. Put a little drip¬
pin✪ Sausages on Toastg in the frying-pan, and before it is melted put in the sausages.
Let them get hot very gradually, shake the pan frequently, and keep
turning the sausages till they are equally browned all over. Cook
them gently ; they will take from fifteen to twenty minutes. Put the
sausages on a hot dish. Fry some pieces of bread in the fat that has
drained from them, and put these round them as a garnish. Muffins
(January 30th) ; Boiled Hominy (February 11th).
Luncheon. — Scalloped Cod . — Pemove the flesh from the remains
of the cold cod, and free it from skin and bone ; season it with salt,
white pepper, and a _ very little grated nutmeg. Weigh the flesh,
take half the weight in fine bread-crumbs, and season these with salt
and cayenne. Butter a pie-dish, and put a layer of crumbs in the
bottom ; lay the fish upon these, put little pieces of butter here and
there✪ Scalloped Cod upon it ; . cover well with bread-crumbs, and add a little more
button Bake in a gentle oven till the preparation is hot throughout.
Serve immediately in the dish in which it was baked. For another
way, see January 26th. Toad in the Hole (January 15th) made of
the remainder of the sausages.
Dinner. — Oyster Soup (October 1st); Boiled Babbit (March 6th) ;
Onion Sauce (October 14th); Fried Bacon (January 2nd); Potatoes
(May 12th); Brussels Sprouts (June 4th) ; Vermicelli Pudding (August
1st) ; Cheese (June 8th).
Things that must not be Forgotten.
1. Wash the pig’s cheek, put a handful of salt on it, and leave it
to drain until to-morrow.
2. Take the brains out of the head and throw them away ; re¬
move the eyes and snout also. Take out the tongue, rub it with salt,
and put it on a separate dish ; sprinkle a handful of salt over the
head, and let it drain until to-morrow. The pig’s feet should be
rubbed over with salt, any hairs that may have been left on them
being first scraped away.
3. Make a mould of corn-flour blancmange for dinner to¬
morrow (June 15th), with orange garnish and sauce (December 6th).
4. Put the rabbit stock into a perfectly clean earthenware pan,
and keep it in a cool place ; it will have to be kept for a day or two.
5. See Note 1, February 17th.
6. Fillet the anchovies and prepare the stock for breakfast to¬
morrow.
A YEARS COOKERY.
11
January 8th.
Breakfast.
Luncheon.
Dinner.
Anchovy Toast, with
Poached. Eggs.
Potted Grouse.
Hot Buttered Toast.
Dry Toast.
Muffins.
Honey.
Bread and Butter, Brown
and White.
Pried Hominy.
Minced Pork.
Apples, with Tapioca.
Parsnip Soup.
Sea Pie.
Potatoes and Boiled Carrots,
Corn - flour Blancmange,
with Orange Garnish and
Sauce.
Cheese and Celery.
Marketing.
For the Day. — Two and a alf pounds of Buttock Steak ( see Marketing, January
1st) ; a quarter of a of Suet ; Parsnips, Potatoes, Carrots, and Celery. ✪ Anchovy Toast
A year's cookery
1880Page 15 · 3 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
Sausages on Toast. — Take about one-half of the sausages made yesterday from the chump end of the loin of pork. Put a little dripping in the frying-pan, and before it is melted put in the sausages. Let them get hot very gradually, shake the pan frequently, and keep turning the sausages till they are equally browned all over. Cook them gently ; they will take from fifteen to twenty minutes. Put the sausages on a hot dish. Fry some pieces of bread in the fat that has drained from them, and put these round them as a garnish. Muffins (January 30th) ; Boiled Hominy (February 11th).
Luncheon. — Scalloped Cod . — Pemove the flesh from the remains of the cold cod, and free it from skin and bone ; season it with salt, white pepper, and a _ very little grated nutmeg. Weigh the flesh, take half the weight in fine bread-crumbs, and season these with salt and cayenne. Butter a pie-dish, and put a layer of crumbs in the bottom ; lay the fish upon these, put little pieces of butter here and there upon it ; . cover well with bread-crumbs, and add a little more butter Bake in a gentle oven till the preparation is hot throughout. Serve immediately in the dish in which it was baked. For another way, see January 26th. Toad in the Hole (January 15th) made of the remainder of the sausages.
Dinner. — Oyster Soup (October 1st); Boiled Rabbit (March 6th) ; Onion Sauce (October 14th); Fried Bacon (January 2nd); Potatoes (May 12th); Brussels Sprouts (June 4th) ; Vermicelli Pudding (August 1st) ; Cheese (June 8th).
Things that must not be Forgotten.
1. Wash the pig’s cheek, put a handful of salt on it, and leave it to drain until to-morrow.
2. Take the brains out of the head and throw them away ; remove the eyes and snout also. Take out the tongue, rub it with salt, and put it on a separate dish ; sprinkle a handful of salt over the head, and let it drain until to-morrow. The pig’s feet should be rubbed over with salt, any hairs that may have been left on them being first scraped away.
3. Make a mould of corn-flour blancmange for dinner to¬ morrow (June 15th), with orange garnish and sauce (December 6th).
4. Put the rabbit stock into a perfectly clean earthenware pan, and keep it in a cool place ; it will have to be kept for a day or two.
5. See Note 1, February 17th.
6. Fillet the anchovies and prepare the stock for breakfast to¬ morrow.
January 8th.
Breakfast.
Luncheon.
Dinner.
Anchovy Toast, with
Poached. Eggs.
Potted Grouse.
Hot Buttered Toast.
Dry Toast.
Muffins.
Honey.
Bread and Butter, Brown and White.
Pried Hominy.
Minced Pork.
Apples, with Tapioca.
Parsnip Soup.
Sea Pie.
Potatoes and Boiled Carrots, Corn - flour Blancmange, with Orange Garnish and Sauce.
Cheese and Celery.
Marketing.
For the Day. — Two and a alf pounds of Buttock Steak ( see Marketing, January 1st) ; a quarter of a of Suet ; Parsnips, Potatoes, Carrots, and Celery.
Records on this page
Sausages on ToastScalloped CodAnchovy Toast