For To-morrow.— Anchovies, if not in the house; three or four plump Sheep’s Kidneys; one pound of Vienna Flour; a pennyworth of Small Salad. Breakfast. — Sardines (January 12th) ; Potted Ham (April 15th); Biscuits and Milk (June 14th). Luncheon. — Meat Fatties. — Collect the remnants of meat from 260 A YEAR'S COOKERY. the fricasseed chickens, the potted ham, and the Scotch collops. Trim away the skin, and mince the meat as finely as possible. For three-quarters of a pound of meat melt an ounce of butter in a stewpan, and stir in smoothly an ounce of flour, and afterwards a quarter of a pint of strong stock made from the chicken bones. When the sauce is thick add half the quantity of cream, if it is to be had ; if not, milk must be used, and season with pepper and salt to taste, and a very little grated nutmeg. Take the pan off the fire and mix the mince with the sauce. If three or four mush¬ rooms or champignons✪ Meat Patties can be added the mince will be all the nicer. Turn the preparation on a dish, cover it with greased paper, and let it remain till cold. When the pastry (April 17th) is being made to-day take as much as is likely to be required, roll it out to the thickness of an eighth of an inch, and stamp it with a cutter into rounds two inches in diameter. Gather the trimmings, roll them again, and stamp them with the same cutter until there are as many rounds as are .required. Place a spoonful of the mince on the centre of one half of the rounds, moisten the pastry round the edge with water, and lay the other rounds evenly on the top. Press the rounds together with the top of a cutter, brush them over with egg, place them on a greased baking-tin, and bake in a well-heated oven till the pastry is done enough. Scrape a little of the pastry off the bottom of each patty, and serve hot on a dish covered with a napkin. If liked, fruit can be sub¬ stituted for the mincemeat in this recipe. Sago Mould (October 8th), Dinner. — Soles, Fried (March 24th). Anchovy Sauce. — Stir a table-spoonful of anchovy sauce into half a pint of melted butter✪ Anchovy Sauce. To make Melted Butter. — Melt an ounce of butter in a small sauce¬ pan. Draw the pan back, and mix in gradually half an ounce of flour. Cook the paste for a minute, beating it all the time with the back of a wooden spoon. If this is done the sauce will not be likely to oil ; then add half a pint of cold water, a little at a time, and stir the sauce till it boils. Boil for three minutes, and serve. This sauce forms the basis of many sauces. Koast Leg of Lamb (March 4th) ; Mint Sauce (March 25th) ; Potatoes (April 12th) ; Green Peas (July 12th); Devonshire Junket (September 17th) ; 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. Pastry is to be made to-day (April 17th) : Meat patties, cherry pie (August 7th), also Sally Lunns (August 26th), and Annie’s cqke (September 25th). 4. Make a semolina mould for luncheon to-morrow (J uly 23rd). 5. Prepare the anchovies and the small salad for breakfast to¬ morrow (see Note 4, January 17th). 6. Partially prepare the rice and barley porridge for to-morrow (Note 6, June 15th). A YEAR'S COOKERY. 265 July !8th. Breakfast. Luncheon. Dinner. Anchovies and Hard-boiled Eggs. Stewed Kidneys. Sally Lunns. Dry Toast.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

For To-morrow.— Anchovies, if not in the house; three or four plump Sheep’s Kidneys; one pound of Vienna Flour; a pennyworth of Small Salad. Breakfast. — Sardines (January 12th) ; Potted Ham (April 15th); Biscuits and Milk (June 14th). Luncheon. — Meat Fatties. — Collect the remnants of meat from 260 A YEAR'S COOKERY. the fricasseed chickens, the potted ham, and the Scotch collops. Trim away the skin, and mince the meat as finely as possible. For three-quarters of a pound of meat melt an ounce of butter in a stewpan, and stir in smoothly an ounce of flour, and afterwards a quarter of a pint of strong stock made from the chicken bones. When the sauce is thick add half the quantity of cream, if it is to be had ; if not, milk must be used, and season with pepper and salt to taste, and a very little grated nutmeg. Take the pan off the fire and mix the mince with the sauce. If three or four mush¬ rooms or champignons can be added the mince will be all the nicer. Turn the preparation on a dish, cover it with greased paper, and let it remain till cold. When the pastry (April 17th) is being made to-day take as much as is likely to be required, roll it out to the thickness of an eighth of an inch, and stamp it with a cutter into rounds two inches in diameter. Gather the trimmings, roll them again, and stamp them with the same cutter until there are as many rounds as are .required. Place a spoonful of the mince on the centre of one half of the rounds, moisten the pastry round the edge with water, and lay the other rounds evenly on the top. Press the rounds together with the top of a cutter, brush them over with egg, place them on a greased baking-tin, and bake in a well-heated oven till the pastry is done enough. Scrape a little of the pastry off the bottom of each patty, and serve hot on a dish covered with a napkin. If liked, fruit can be sub¬ stituted for the mincemeat in this recipe. Sago Mould (October 8th), Dinner. — Soles, Fried (March 24th). Anchovy Sauce. — Stir a table-spoonful of anchovy sauce into half a pint of melted butter. To make Melted Butter. — Melt an ounce of butter in a small sauce¬ pan. Draw the pan back, and mix in gradually half an ounce of flour. Cook the paste for a minute, beating it all the time with the back of a wooden spoon. If this is done the sauce will not be likely to oil ; then add half a pint of cold water, a little at a time, and stir the sauce till it boils. Boil for three minutes, and serve. This sauce forms the basis of many sauces. Koast Leg of Lamb (March 4th) ; Mint Sauce (March 25th) ; Potatoes (April 12th) ; Green Peas (July 12th); Devonshire Junket (September 17th) ; 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. Pastry is to be made to-day (April 17th) : Meat patties, cherry pie (August 7th), also Sally Lunns (August 26th), and Annie’s cqke (September 25th). 4. Make a semolina mould for luncheon to-morrow (J uly 23rd). 5. Prepare the anchovies and the small salad for breakfast to¬ morrow (see Note 4, January 17th). 6. Partially prepare the rice and barley porridge for to-morrow (Note 6, June 15th). A YEAR'S COOKERY. 265 July !8th. Breakfast. Luncheon. Dinner. Anchovies and Hard-boiled Eggs. Stewed Kidneys. Sally Lunns. Dry Toast.

A year's cookery