Tame Rabbits, Curried.
Muffins.
Boiled Rice.
Dry Toast.
Potatoes.
Brown and White Bread
Hydropathic Red Currant
and Butter.
Pudding.
Milk Porridge.
Cheese.
Marketing.
For tile Day.— A pound and a half of Buttock Steak (January 1st) ; one pound
of Red Currants.
For To-morrow. — A tin of Sardines (January 12th) ; Sea Biscuits. When the
weather is very hot, cold meat is often preferred to hot meat. If this is
the case, the Leg of Lamb which is intended for dinner to-morrow may be
bought and cooked to-day, then put into a meat safe, and salad can be
served instead of green peas.
Breakfast. — Pickled Herrings (August 20th) ; Boiled Ham
(Note 4, May 27th) j Muffins (January 30th); Milk Porridge (June
13th).
Luncheon. — Scotch Collops (January 9th) ; Italian Macaroni
(July 7tli).
Dinner. — Gravy Soup (September 22nd), stock made of chicken
bones. Tame Babbits Curried— The quantities given are for one
rabbit. Skin the rabbit, wash it quickly, and cut it into neat
joints convenient for serving. Dry them in a cloth. Pare and
chop small two onions. Fry them in a good slice of butter or sweet-
dripping, and when they are brown, without being at all burnt,
A YEAR'S COOKERY.
259
take them up, and fry tire pieces of rabbit in the same fat. Turn
them about for about ten minutes and let them be equally fried all
over. Take them up, and let them drain. Put the fried onions in
a stewpan with a sour apple chopped small (or half a dozen green
gooseberries, if more convenient), and a pint of stock. Mix in a basin
a dessert-spoonful of Captain White’s curry paste, a tea-spoonful of
curry powder, half a tea-spoonful of salt, and a dessert-spoonful of
ground rice. Beat this to a smooth pasfe with a little stock, stir it
into the sauce, and simmer till the onions are soft, then rub the
whole carefully through a hair sieve. Return the sauce to the stew-
pan, add the pieces of rabbit, and simmer as gently as possible for
two hours. At the end of that time stir in a quarter of a pint of
cream. Lift the curry off the fire, taste it, if not sufficiently acid
add a little lemon-juice, and serve with boiled rice round the dish. A
pound and a half of lean veal or a chicken can be substituted for the
rabbit in this recipe. Boiled Rice (July 21st); Potatoes (May 12th):
Hydropathic Red Currant Pudding (June 16th); Cheese (June 8th).
Things that must not be Forgotten.
1. Turn and rub the tongue in the brine.
2. Turn and rub the mutton in the pickle.
3. _ Pick the meat from the ham-bone and pot the ham for breakfast
to-morrow (April 15th) ; cooked ham will not need to be baked.
4. Wash a tea-cupful of large sago, and let it soak all night in a
pint and a half of cold water.
July 17th.
Breakfast.
Luncheon.
Dinner.
Sardines.
Meat Patties.
Soles Fried.
Potted Ham.
Sago Mould.
Anchovy Sauce,
Hot Toast.
Roast Leg of Lamb.
Brown and White Bread
Mint Sauce.
and Butter.
Potatoes.
Marmalade.
Green Peas.
Bisciuts and Milk.
Devonshire Junket.
Fresh Strawberries.
Cheese.
Marketing.
For the Day.— A pair of thick Soles ; a plump Leg of Lamb ; fresh Mint ; New
Potatoes ; Green Peas ; a bottle of prepared Rennet from the chemist’s : half
a pint of Red Currants for the sago ; fresh Strawberries ; a pennyworth of
fresh German Yeast ; Cherries, for the pie. ✪ Meat Patties
A year's cookery
1880Page 206 · 1 recipe record 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
Tame Rabbits, Curried.
Muffins.
Boiled Rice.
Dry Toast.
Potatoes.
Brown and White Bread
Hydropathic Red Currant
and Butter.
Pudding.
Milk Porridge.
Cheese.
Marketing.
For the Day.— A pound and a half of Buttock Steak (January 1st) ; one pound of Red Currants.
For To-morrow. — A tin of Sardines (January 12th) ; Sea Biscuits. When the weather is very hot, cold meat is often preferred to hot meat. If this is the case, the Leg of Lamb which is intended for dinner to-morrow may be bought and cooked to-day, then put into a meat safe, and salad can be served instead of green peas.
Breakfast. — Pickled Herrings (August 20th) ; Boiled Ham (Note 4, May 27th) j Muffins (January 30th); Milk Porridge (June 13th).
Luncheon. — Scotch Collops (January 9th) ; Italian Macaroni (July 7tli).
Dinner. — Gravy Soup (September 22nd), stock made of chicken bones. Tame Rabbits Curried— The quantities given are for one rabbit. Skin the rabbit, wash it quickly, and cut it into neat joints convenient for serving. Dry them in a cloth. Pare and chop small two onions. Fry them in a good slice of butter or sweet dripping, and when they are brown, without being at all burnt,
take them up, and fry tire pieces of rabbit in the same fat. Turn them about for about ten minutes and let them be equally fried all over. Take them up and let them drain. Put the fried onions in a stewpan with a sour apple chopped small (or half a dozen green gooseberries, if more convenient), and a pint of stock. Mix in a basin a dessert-spoonful of Captain White’s curry paste, a tea-spoonful of curry powder, half a tea-spoonful of salt, and a dessert-spoonful of ground rice. Beat this to a smooth pasfe with a little stock, stir it into the sauce, and simmer till the onions are soft, then rub the whole carefully through a hair sieve. Return the sauce to the stewpan, add the pieces of rabbit, and simmer as gently as possible for two hours. At the end of that time stir in a quarter of a pint of cream. Lift the curry off the fire,, taste it, if not sufficiently acid add a little lemon-juice, and serve with boiled rice round the dish. A pound and a half of lean veal or a chicken can be substituted for the rabbit in this recipe. Boiled Rice (July 21st); Potatoes (May 12th): Hydropathic Red Currant Pudding (June 16th); Cheese (June 8th).
Things that must not be Forgotten.
1. Turn and rub the tongue in the brine.
2. Turn and rub the mutton in the pickle.
3. _ Pick the meat from the ham-bone and pot the ham for breakfast to-morrow (April 15th) ; cooked ham will not need to be baked.
4. Wash a tea-cupful of large sago, and let it soak all night in a pint and a half of cold water.
July 17th.
Breakfast.
Luncheon.
Dinner.
Sardines.
Meat Patties.
Soles Fried.
Potted Ham.
Sago Mould.
Anchovy Sauce,
Hot Toast.
Roast Leg of Lamb.
Brown and White Bread
Mint Sauce.
and Butter.
Potatoes.
Marmalade.
Green Peas.
Biscuits and Milk.
Devonshire Junket.
Fresh Strawberries.
Cheese.
Marketing.
For the Day.— A pair of thick Soles ; a plump Leg of Lamb ; fresh Mint ; New Potatoes ; Green Peas ; a bottle of prepared Rennet from the chemist’s : half a pint of Red Currants for the sago ; fresh Strawberries ; a pennyworth of fresh German Yeast ; Cherries, for the pie.
Records on this page
Meat Patties