1. Turn and rub the beef in the brine.
2. Make rissoles of any scraps of broiled steak that may be left
(January 6tli). They can be made to-night, and will be easily fried
in the morning for breakfast. Also make the Gooseberry Fool (June
24th).
Luncheon.
Eggs, Stewed with Cheese.
Rice, with Apples and Beet¬
root.
Dinner.
Potato Soup.
Broiled Steak, k la B&jc-
naise.
Fried Potatoes.
Newmarket Pudding.
Cheese.
A YEARS COOKER Y.
209
June 3rd.
Breakfast.
Luncheon.
Dinner.
Beef Rissoles.
Collared Tongue.
Muffins.
Dry Toast.
Brown and White Bread and
Butter.
Gooseberry Fool.
Savoury Meat Cake.
Baked Plum Pudding
Fried Whiting.
Loin of Mutton, Boned,
Stuffed, and Rolled.
Mashed Potatoes.
Broccoli.
Fig Pudding.
Cheese.
Marketing.
For the Day.— Half a pound of good Beef Suet, half for the baked plum and half
for the fig pudding ; fresh Whiting (January 17tli); a Loin of Mutton, with
as little fat as possible (the butcher should be asked to bone the joint) ; half a
pound of Figs ; a pennyworth of Parsley ; Potatoes ; Broccoli.
For To-morrow.— Six or eight small Soles, “slips” (see Marketing, January 3rd);
one tin of Potted Grouse (January 7th); Sally Lunns ; half a bundle of
Rhubarb.
Breakfast. — Rissoles (January 6th) ; Collared Tongue (January
2nd) ; Muffins (January 30th); Gooseberry Fool (June 24th).
Luncheon. — Savoury Meat Cake, Economical (January 26th) ;
Baked Plum Pudding (February 25th).
Dinner. — Fried Whiting (January 17th) ; Loin of Mutton, Boned
and Rolled (April 22nd); Mashed Potatoes (May 12th); White
Broccoli (April 25th). Fig Pudding. — Cut the figs into thin slices
and chop them finely. Chop finely a quarter of a pound of suet and
two ounces of apples, weighed after being peeled and cored ; rub a
quarter of a pound of stale bread through a wire sieve ; grate as
much ginger as would fill a salt-spoon, and as much nutmeg as
would thinly cover a threepenny-piece. Put a quarter of a pound of
flour into a bowl, mix the ingredients already mentioned thoroughly
with it, and add a pinch of salt, a tea-spoonful of baking-powder, and
two ounces of raw sugar✪ Newmarket Pudding. Beat up an egg, and mix about half a pint of
milk with it; stir it, and bind the mixture together to a stiff batter.
Turn the pudding into a greased mould that it will quite fill. Cover it
with a cloth wrung out of boiling water and floured, and plunge it into
plenty of fast-boiling water. Keep it boiling gently for four hours.
If the water boils away, add more boiling. Turn it upon a hot dish,
and send sweetened sauce (July 19th) to table with it. Cheese
(June 8th).
Things that must not be Forgotten.
1. Turn and rub the beef in the brine.
2. The remains both of the baked plum pudding and of the fig
pudding should be preserved, and can be used at luncheon to¬
morrow.
3. Make a Rhubarb Mould for dinner to-morrow. Wash (this time
of the year), skin, and cut into short lengths as much rhubarb as wiij
o
210
A YEAR'S COOKERY.
✪ Rhubarb Mould
A year's cookery
1880Page 167 · 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
1. Turn and rub the beef in the brine.
2. Make rissoles of any scraps of broiled steak that may be left (January 6tli). They can be made to-night, and will be easily fried in the morning for breakfast. Also make the Gooseberry Fool (June 24th).
Luncheon.
Eggs, Stewed with Cheese. Rice, with Apples and Beet¬ root.
Dinner.
Potato Soup.
Broiled Steak, a la Béarnaise.
Fried Potatoes.
Newmarket Pudding. Cheese.
June 3rd.
Breakfast.
Luncheon.
Dinner.
Beef Rissoles.
Collared Tongue.
Muffins.
Dry Toast.
Brown and White Bread and Butter.
Gooseberry Fool.
Savoury Meat Cake.
Baked Plum Pudding
Fried Whiting.
Loin of Mutton, Boned, Stuffed, and Rolled. Mashed Potatoes.
Broccoli.
Fig Pudding.
Cheese.
Marketing.
For the Day.— Half a pound of good Beef Suet, half for the baked plum and half for the fig pudding ; fresh Whiting (January 17tli); a Loin of Mutton, with as little fat as possible (the butcher should be asked to bone the joint) ; half a pound of Figs ; a pennyworth of Parsley ; Potatoes ; Broccoli.
For To-morrow.— Six or eight small Soles, “slips” (see Marketing, January 3rd); one tin of Potted Grouse (January 7th); Sally Lunns ; half a bundle of Rhubarb.
Breakfast. — Rissoles (January 6th) ; Collared Tongue (January 2nd) ; Muffins (January 30th); Gooseberry Fool (June 24th).
Luncheon. — Savoury Meat Cake, Economical (January 26th) ; Baked Plum Pudding (February 25th).
Dinner. — Fried Whiting (January 17th) ; Loin of Mutton, Boned and Rolled (April 22nd); Mashed Potatoes (May 12th); White Broccoli (April 25th). Fig Pudding. — Cut the figs into thin slices and chop them finely. Chop finely a quarter of a pound of suet and two ounces of apples, weighed after being peeled and cored ; rub a quarter of a pound of stale bread through a wire sieve ; grate as much ginger as would fill a salt-spoon, and as much nutmeg as would thinly cover a threepenny-piece. Put a quarter of a pound of flour into a bowl, mix the ingredients already mentioned thoroughly with it, and add a pinch of salt, a tea-spoonful of baking-powder, and two ounces of raw sugar. Beat up an egg, and mix about half a pint of milk with it; stir it, and bind the mixture together to a stiff batter. Turn the pudding into a greased mould that it will quite fill. Cover it with a cloth wrung out of boiling water and floured, and plunge it into plenty of fast-boiling water. Keep it boiling gently for four hours. If the water boils away, add more boiling. Turn it upon a hot dish, and send sweetened sauce (July 19th) to table with it. Cheese (June 8th).
Things that must not be Forgotten.
1. Turn and rub the beef in the brine.
2. The remains both of the baked plum pudding and of the fig pudding should be preserved, and can be used at luncheon to¬ morrow.
3. Make a Rhubarb Mould for dinner to-morrow. Wash (this time of the year), skin, and cut into short lengths as much rhubarb as wiij
o
Records on this page
Newmarket PuddingFig PuddingRhubarb Mould