A year's cookery

Breakfast. — Scalloped Eggs (January 28th); Boiled Hominy (February 11th). Luncheon. — Scotch Collops (January 9th). Batter Pudding , baked in Tins. — Follow the recipe given for Wyvern puddings (May 9th), and instead of putting jam on the pudding serve them with the gravy. Dinner. — Tomato Pur6e (March 11th); Breast of Lamb , Stewed with Mushrooms. — Draw out the bones from the lamb. Melt a little butter in a saucepan, put in the meat, and turn it about till it is equally browned all over. Sprinkle a little salt and pepper over it, and put with it a teaspoonful of chopped parsley, a shallot, or a small onion finely minced, and the mushrooms. Pour in stock to barely cover the meat, ancl simmer very gently for an hour. Ten minutes before the meat is taken up add a few drops of lemon-juice to the gravy. Put the lamb on a hot dish, place the mushrooms round it, and strain the gravy over all ; serve immediately. Green Peas (July 12th); New Potatoes (April 12th) ; Brown Bread Pudding (July 20th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Boil the brine, with an additional handful of salt, and lay the brisket of beef in it. 2. Make a ground rice shape for dinner to-morrow (August 7th). July 3rd, Breakfast. Luncheon. Dinner. Collared Tongue. Macaroni and Bacon. Boiled Brill. Watercress. Gooseberry Fool. Shrimp Sauce. Hot Buttered Toast. Veal, simply Braised. Brown and White Bread Spinach. and Butter. Potatoes. Fried Hominy. Ground Rice Shape, with Red Currant Jelly. Cheese. Marketing. For the Day.— A quart of Gooseberries ; a thick Brill ( January 9th) ; half a pint of picked, or one pint of unpicked, Shrimps ; a slice from the Fillet of Veal, about four inches thick, and weighing about four pounds; ask the butcher to remove the bone. Spinach ; Potatoes ; a pennyworth of fresh Yeast ; Macaroni. For To-morrow. — Bespeak half an Ox-kidney for to-morrow. Breakfast. — Collared Tongue (January 2nd) ; Fried Hominy (February 12th). Luncheon. — Macaroni and Bacon (January 27th) ; Gooseberry Fool (June 24th). Dinner. — Boiled Brill (January 9th); Shrimp Sauce (January 30th). Veal , simply Braised. — Cut away the skin, bind the veal into a compact piece with tape, and flour it well. Melt a small slice of butter in a stewpan, put in the veal, and fry it till it is brown on one side, then turn it upon the other. Take it up, and put into the stewpan a large carrot cut into slices, an onion, a bunch of parsley, a sprig of thyme, a bay-leaf, half a blade of mace, and half a dozen peppercorns. Cover the vegetables with one or two thin slices of fat bacon, lay the meat on the top, and pour in as much stock or water as will just cover the vegetables without touching the veal. Lay a round of buttered paper on the meat. Cover the stewpan closely, put it at the side of the stove, and let the veal cook as slowly as possible for quite four hours. Baste it frequently with the liquor, in order that it may absorb the flavour of the vegetables. When done enough take it up and keep it hot. Strain the gravy, and boil it quickly for a few minutes till it is thick and smooth. If necessary, add salt to it, but possibly the bacon will have supplied all that is required. Add a few drops of browning if necessary, pour the sauce over the meat, and serve. The meat should be tender and mellow, but not at all ragged.