FoodNetArchive

A year's cookery

1880

Page 186 · 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.
Luncheon. — Fish Pie ( see Cod Pie, January 2nd). Gooseberry Fool. — Take the tops and tails from the gooseberries, and put them into a stewpan, with a cupful of cold water and half a pound of sugar. Let them stew gently until quite soft. Bub them through a colander or coarse sieve with the back of a wooden spoon, so as to get the pulp and keep back the skins, which must be thrown away. Let the pulp go quite cold, then mix with it gradually cold milkGooseberry Fool, to make the pulp the Thickness of cream. Taste, and add more sugar if not sufficiently sweet for the taste, but the fool will be more refreshing if slightly acid. This dish, though old-fashioned, is very wholesome and a general favourite. It is very palatable and generally acceptable served with bread and butter as a breakfast dish for children. If a richer dish is required, cream, or half cream and half milk, may be used instead of milk only ; but the preparation is excellent made with milk only. Dinner. — Potato Soup (January 26th) ; Loin of Mutton, Boned and Boiled (April 22nd) ; Potatoes (April 12th) ; Cauliflower (April 25tli) ; Golden Pudding (May 4th) ; Cheese (J une 8th). Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. Prepare the rice and barley porridge for breakfast (Note 6, June 15 th). June 25th. Breakfast. Luncheon. Dinner. Sardines. Cold Mutton. Boiled Brill. Potted Hare. Salad. Neapolitan Sauce. Muffins. Stewed Rhubarb. Beef-steak Pudding, with Dry Toast. Mushrooms. Brown and White Bread and Potatoes. Butter. Custard Blancmange. Marmalade. Almond Syrup. Rice and Barley Porridge. Cheese. Marketing. For the Day.— Two beads of Lettuce; a half -pennyworth of Beetroot, a half¬ pennyworth of Small Salad ; a pennyworth of Watercress ; half a bundle of Rhubarb ; a Brill (January 9th) ; two pounds of tender Steak and half an Ox Kidney ( see January 1st). The undercut of a sirloin of beef would make an excellent pudding, or instead of buttock steak a tender slice from a round might be taken, though it would be well to beat it lightly with the rolling-pin before cutting it up. Besides kidneys, a dozen mushrooms, fresh oysters, when they are in season (or, for economy’s sake, tinned oysters), or chopped shallot and parsley, may be added to beef-steak pudding or pie ; or, when 234 A YEARS COOKERY. game is plentiful, the addition of a partridge or a grouse, well cleaned and cut ill pieces, will be found a great improvement, Beef Suet for the pudding, six, eight, or ten ounces, according to the degree of richness required. For To-morrow.— Four fresh Mackerel. Order to be sent in the morning a Shoulder of Mutton, not too fat (January 17th). Breakfast. — Sardines (January 12th) ; Potted Hare (see Potted Grouse, January 7th); Muffins (January 30th); Bice and Barley Porridge (Note 6, June 15th). Luncheon. — Mutton served yesterday; Salad (March 13th); Stewed Bhubarb (May 19th). Beef-steak Pudding