Dinner. — Fried Plaice (April 21st) ; Dutch Sauce (May 14th).
Stewed Savoury Beef. — Cut two thin slices from the gammon of bacon,
and lay one under and one upon the beef. Grease an earthenware
jar with a close-fitting lid, put in the beef, and throw in a bunch of
parsley, half a blade of mace, two cloves, and six peppercorns. Pour
over all three-quarters of a pint of stock or cold water, lay a slice of
dripping on the beef, fasten down the jar, and set it in a moderately-
heated oven. Let it stew gently for two hours, and baste it occasion¬
ally with the liquor. When the meat is done enough pour off the
gravy, strain it, and free it from fat. Make it hot in a saucepan,
thicken it by stirring into it a tea-spoonful of flour mixed smoothly
with a little cold water, season it with pepper and salt, and stir into
it a table-spoonful of finely-chopped pickled gherkins✪ Stewed Savoury Beef. Put the meat
on a dish, pour the gravy over, and serve with red currant jelly as
an accompaniment. This dish is very good cold. Mashed Potatoes
(May 12th); Ground Bice Mould (August 7th) made yesterday;
Cheese (June 8th).
Things that must not bo Forgotten.
1. If any savoury stew is left, put it upon a clean dish and serve
for breakfast to-morrow.
2. Throw the calf’s brains into water as soon as they come in.
3. Make a little mayonnaise and bottle it closely, to serve with the
mayonnaise of salmon to-morrow evening (August 30th).
4. Peel and slice five or six potatoes and throw them into cold
water, ready to be fried to-morrow morning. They will not be much
trouble, and will be a very agreeable addition to the breakfast-table.
Sunday,
May 24th.
Breakfast.
Dinner.
Tea.
Supper.
Cold Beef.
Fried Potatoes.
Watercress.
Scones.
Dry Toast.
Brown and White
Bread and Butter.
Milk Porridge.
Milk Soup.
Calf’s Head, with
Brain Sauce.
Boiled Bacon.
New Potatoes.
Sea-kale.
Mountain Pudding.
Cheese.
Brown and White
Bread and Butter.
Strawberry Jam.
Rice Cake.
Mayonnaise of
Salmon. '
Rhubarb Tart.
Cream.
Cheese.
Breakfast. — Beef served yesterday. Fried Potatoes (February
2nd, May 23rd) ; Milk Porridge (June 13th).
A YEAR'S COOKERY
197
Dinner. — Milk Soup (January 3rd); Calf’s Head, Boiled (April
19th); Boiled Bacon (March 30th) ; Hew Potatoes (April 12th) ; Broccoli
(April 25th); Sea-kale (June 14tli); Mountain Padding (September
20tli) ; Cheese (June 8th).
Tea. — Bice Cake (August 2nd).
Supper. — Mayonnaise of Salmon.-— Dry the salad in the usual
way (March 13th), and shred it finely. Take the salmon out of the
tin and break it into neat pieces. Put a layer of salad upon a dish,
and place the inferior pieces of salmon on the top ; then repeat in
alternate layers until the salmon and salad are used, being careful to
put the most presentable pieces of fish where they will be seen. Pour
a small portion of the sauce over the different layers, so that it may
penetrate through the mass, but leave plenty of sauce for the top.
Garnish with hard-boiled eggs, olives, beet-root, or anything else that
may be at hand.- Just before serving pour the mayonnaise sauce
(August 30th) over the top of the salad, sprinkle half a tea-spoonful
of chopped parsley over all, and the salad is ready.
A year's cookery
1880Page 157 · 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. — Fried Plaice (April 21st) ; Dutch Sauce (May 14th). Stewed Savoury Beef. — Cut two thin slices from the gammon of bacon, and lay one under and one upon the beef. Grease an earthenware jar with a close-fitting lid, put in the beef, and throw in a bunch of parsley, half a blade of mace, two cloves, and six peppercorns. Pour over all three-quarters of a pint of stock or cold water, lay a slice of dripping on the beef, fasten down the jar, and set it in a moderately-heated oven. Let it stew gently for two hours, and baste it occasionally with the liquor. When the meat is done enough pour off the gravy, strain it, and free it from fat. Make it hot in a saucepan, thicken it by stirring into it a tea-spoonful of flour mixed smoothly with a little cold water, season it with pepper and salt, and stir into it a table-spoonful of finely-chopped pickled gherkins. Put the meat on a dish, pour the gravy over, and serve with red currant jelly as an accompaniment. This dish is very good cold. Mashed Potatoes (May 12th); Ground Rice Mould (August 7th) made yesterday; Cheese (June 8th).
Things that must not be Forgotten.
1. If any savoury stew is left, put it upon a clean dish and serve for breakfast to-morrow.
2. Throw the calf’s brains into water as soon as they come in.
3. Make a little mayonnaise and bottle it closely, to serve with the mayonnaise of salmon to-morrow evening (August 30th).
4. Peel and slice five or six potatoes and throw them into cold water, ready to be fried to-morrow morning. They will not be much trouble, and will be a very agreeable addition to the breakfast-table.
Sunday,
May 24th.
Breakfast.
Dinner.
Tea.
Supper.
Cold Beef.
Fried Potatoes. Watercress.
Scones.
Dry Toast.
Brown and White Bread and Butter. Milk Porridge.
Milk Soup.
Calf’s Head, with Brain Sauce.
Boiled Bacon.
New Potatoes. Sea-kale.
Mountain Pudding. Cheese.
Brown and White Bread and Butter. Strawberry Jam.
Rice Cake.
Mayonnaise of Salmon. '
Rhubarb Tart. Cream.
Cheese.
Breakfast. — Beef served yesterday. Fried Potatoes (February 2nd, May 23rd) ; Milk Porridge (June 13th).
Dinner. — Milk Soup (January 3rd); Calf’s Head, Boiled (April 19th); Boiled Bacon (March 30th) ; Hew Potatoes (April 12th) ; Broccoli (April 25th); Sea-kale (June 14tli); Mountain Padding (September 20tli) ; Cheese (June 8th).
Tea. — Bice Cake (August 2nd).
Supper. — Mayonnaise of Salmon.-— Dry the salad in the usual way (March 13th), and shred it finely. Take the salmon out of the tin and break it into neat pieces. Put a layer of salad upon a dish, and place the inferior pieces of salmon on the top ; then repeat in alternate layers until the salmon and salad are used, being careful to put the most presentable pieces of fish where they will be seen. Pour a small portion of the sauce over the different layers, so that it may penetrate through the mass, but leave plenty of sauce for the top. Garnish with hard-boiled eggs, olives, beet-root, or anything else that may be at hand.- Just before serving pour the mayonnaise sauce (August 30th) over the top of the salad, sprinkle half a tea-spoonful of chopped parsley over all, and the salad is ready.
Records on this page
Stewed Savoury BeefMayonnaise of Salmon