baking-tin, put the batter on it in lumps, and bake in a quick oven.
Light Buns , quickly made. — Mix half a tea-spoonful of tartaric acid,
half a tea-spoonful of carbonate of soda, and a pinch of salt with a
pound of flour ; rub in two ounces of butter, and add four ounces of
currants, two ounces of sugar, and half a tea-spoonful of caraway
seeds. Mix one egg with half a pint of milk✪ Light Buns, make a hole in the flour,
pour in the milk, and beat together with a knife ; drop in lumps on a
greased tin, and bake in a quick oven. N.B. — The oven for cakes
should be brisk at the commencement, but it should not be increased
afterwards.
August !5th.
Breakfast.
Luncheon,
Dinner.
Sardines.
Scotch Collops.
Leveret Soup.
Gernian Sausage.
Plain Suet Pudding.
Loin of Lamb, Braised.
Scones.
Potatoes.
Dry Toast.
Caidiflower.
Watercress.
Hayrick Puddings.
Brown and White Bread
Cheese.
and Butter.
Milk Porridge.
Markecmg.
For the Day.— Beef for Scotch Collops (January 9th) ; half a pound of Suet ; a
Loin of Lamb ; Potatoes ; Cauliflower ; Parsley ; Sea Biscuits.
For To-morrow.— Plump Sheep’s Kidneys, one for each person ; one moderate
sized Turbot (June 6th) ; Shrimps or Lobster Spawn ; one good-sized Capon or
a pair of Fowls, as required ; ingredients for Veal Forcemeat (June 27th) ; one
Lettuce ; a half -pennyworth of Small Salad ; a half-pennyworth of Beetroot ;
order four pennyworth of Cream for Normandy Pippins, if permitted; or,
better still, a little Devonshire Cream ; Potatoes ; French Beans ; a tin of
potted Grouse for breakfast (January 7th).
Breakfast. — Sardines (January 12th) ; German Sausage (June
6th) ; Scones (May 23rd) ; Milk Porridge (June 13th).
Luncheon. — Scotch Collops (January 9th); Plain Suet Pudding
(May 13tli).
Dinner. — Leveret Soup ( see Hare Soup, January 19th) ; Loin of
Lamb, Braised (May 22nd) ; Potatoes (April 12tli) ; Cauliflower
(April 25th) ; Hayrick Puddings (March 19tli) ; Cheese (June 8th).
Things that must not be Forgotten.
1. Pluck the fowl to-day and prepare the forcemeat, but do not
stuff it (February 28th and June 27th).
2. Soak half a pound of Normandy pippins all night in a pint and
a half of water.
3. Make a little mayonnaise for the chicken salad to-morrow
evening (August 30tli).
A YEARS COOKERY.
295
Sunday, August 16th.
Breakfast.
Dinner.
Tea.
Supper.
Devilled Eggs.
Boiled Turbot.
Brown and White
Chicken Salad.
Broiled Sheep’s
Shrimp or Lobster
Bread and Butter.
Plum Pie.
Kidneys.
Scones.
Dry Toast.
Brown and White
Bread and Butter.
Marmalade.
Biscuits and Milk.
Sauce.
Fowl, Stuffed and
Roasted.
Bread Sauce.
Brown Gravy.
Potatoes.
French Beans.
Normandy Pippins.
Cheese.
Scones.
Strawberry Jam.
Seed Cake.
Cheese.
Breakfast. — Devilled Eggs (February 27th); Broiled Sheep’s
Kidneys (January 29th) ; Scones (May 23rd) ; Biscuits and Milk
(June 14th). ✪ Normandy Pippins
A year's cookery
1880Page 234 · 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
baking-tin, put the batter on it in lumps, and bake in a quick oven. Light Buns , quickly made. — Mix half a tea-spoonful of tartaric acid, half a tea-spoonful of carbonate of soda, and a pinch of salt with a pound of flour ; rub in two ounces of butter, and add four ounces of currants, two ounces of sugar, and half a tea-spoonful of caraway seeds. Mix one egg with half a pint of milk, make a hole in the flour, pour in the milk, and beat together with a knife ; drop in lumps on a greased tin, and bake in a quick oven. N.B. — The oven for cakes should be brisk at the commencement, but it should not be increased afterwards.
August !5th.
Breakfast.
Luncheon,
Dinner.
Sardines.
Scotch Collops.
Leveret Soup.
Gernian Sausage.
Plain Suet Pudding.
Loin of Lamb, Braised.
Scones.
Potatoes.
Dry Toast.
Caidiflower.
Watercress.
Hayrick Puddings.
Brown and White Bread
Cheese.
and Butter.
Milk Porridge.
Markecmg.
For the Day.— Beef for Scotch Collops (January 9th) ; half a pound of Suet ; a Loin of Lamb ; Potatoes ; Cauliflower ; Parsley ; Sea Biscuits.
For To-morrow.— Plump Sheep’s Kidneys, one for each person ; one moderate sized Turbot (June 6th) ; Shrimps or Lobster Spawn ; one good-sized Capon or a pair of Fowls, as required ; ingredients for Veal Forcemeat (June 27th) ; one Lettuce ; a half -pennyworth of Small Salad ; a half-pennyworth of Beetroot ; order four pennyworth of Cream for Normandy Pippins, if permitted; or, better still, a little Devonshire Cream ; Potatoes ; French Beans ; a tin of potted Grouse for breakfast (January 7th).
Breakfast. — Sardines (January 12th) ; German Sausage (June 6th) ; Scones (May 23rd) ; Milk Porridge (June 13th).
Luncheon. — Scotch Collops (January 9th); Plain Suet Pudding (May 13tli).
Dinner. — Leveret Soup ( see Hare Soup, January 19th) ; Loin of Lamb, Braised (May 22nd) ; Potatoes (April 12tli) ; Cauliflower (April 25th) ; Hayrick Puddings (March 19tli) ; Cheese (June 8th).
Things that must not be Forgotten.
1. Pluck the fowl to-day and prepare the forcemeat, but do not stuff it (February 28th and June 27th).
2. Soak half a pound of Normandy pippins all night in a pint and a half of water.
3. Make a little mayonnaise for the chicken salad to-morrow evening (August 30tli).
Sunday, August 16th.
Breakfast.
Dinner.
Tea.
Supper.
Devilled Eggs.
Boiled Turbot.
Brown and White
Chicken Salad.
Broiled Sheep’s
Shrimp or Lobster
Bread and Butter.
Plum Pie.
Kidneys.
Scones.
Dry Toast.
Brown and White Bread and Butter. Marmalade.
Biscuits and Milk.
Sauce.
Fowl, Stuffed and Roasted.
Bread Sauce.
Brown Gravy. Potatoes.
French Beans. Normandy Pippins. Cheese.
Scones.
Strawberry Jam. Seed Cake.
Cheese.
Breakfast. — Devilled Eggs (February 27th); Broiled Sheep’s Kidneys (January 29th) ; Scones (May 23rd) ; Biscuits and Milk (June 14th).
Records on this page
Light BunsNormandy PippinsFrench Beans