Dinner. — Fried Plaice (April 21st) ; Dutch Sauce (May 14th). Norman Haricot. — Cut the veal into neat pieces convenient for serving, and about half an inch thick. Brown them on both sides in a frying-pan with a little dripping, and with them the ham, also cut into neat pieces. Take them up, and pour a pint of stock or water into the pan. in which they were fried, scrape the pan with a spoon to get tfll the gravy, and let the water boil up. Put the meat into a stewpan, in a single layer, if possible ; pour the gravy over it, and add a bunch of parsley, a sprig of thyme, and a bay-leaf. Let the veal simmer very gently by the side of the fire for about three-quarters ol an hour. Take two pounds of small new potatoes, wash and scrape them, throw them into boiling water, and let the water boil up once. Take them up, put them upon the veal, and simmer again until the potatoes are tender. Skim the fat from the gravy, taste it, and add pepper and salt if required. Thicken it with a little corn-flour mixed smoothly with water, and add a little lemon-juice✪ Norman Haricot if liked, and browning if necessary. Put the veal on a hot dish, garnish with the potatoes, and serve. Young carrots (J uly 6th), or, when they can be had, green peas (July 12th), are excellent as an accompaniment to this dish. CauliflowTer (April 25th); Cottage Plum Pudding (June 6th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the mutton in the pickle. 2. Put a cupful of white haricot beans to soak all night in cold water. 301 A YEAR’S COOKERY. 3. Preserve any boiled liominy that may be left ; it can be fried for breakfast to-morrow. August 25th. • Breakfast. Luncheon. Dinner. Dried Haddock. Baked Mackerel. Fresh Herring's. Tomatoes and Bacon. Macaroni and Mushrooms. Mustard Sauce. Hot Buttered Toast. Sour Mutton. Dry Toast. Potatoes. Brown and White Bread Haricot Beans. and Butter. Cocoa-nut Pudding. Mustard and Cress. Fried Hominy. Cheese. Marketing. For the Bay.— Half a pound of Mushrooms ; two moderate-sized fresh Mackerel (April 4th) ; fresh Herrings. One may be allowed for each person. The her¬ rings should be bright and silvery, and should have their scales unin.j ured ; choose plump fish. In this instance the soft-roed fish are to be preferred. Potatoes ; a tin of desiccated Cocoa-nut. For To-morrow. — A tin of Sardines (January 12th) ; a Bath Chap, that is, a pig’s cheek cured like bacon ; speak for two sets of fresh Giblets for to¬ morrow ; Watercress ; a pound of Fresh Fruit. Breakfast. — Dried . Haddock (January 27th) ; Tomatoes and Bacon (July 12th) ; Fried Hominy (February 12th). ✪ Macaroni and Mushrooms

AI-modernized reading of the original text

Dinner. — Fried Plaice (April 21st) ; Dutch Sauce (May 14th). Norman Haricot. — Cut the veal into neat pieces convenient for serving, and about half an inch thick. Brown them on both sides in a frying-pan with a little dripping, and with them the ham, also cut into neat pieces. Take them up, and Pour a pint of stock or water into the pan in which they were fried, scrape the pan with a spoon to get all the gravy, and let the water boil up. Put the meat into a stewpan, in a single layer, if possible ; pour the gravy over it, and add a bunch of parsley, a sprig of thyme, and a bay-leaf. Let the veal simmer very gently by the side of the fire for about three-quarters ol an hour. Take two pounds of small new potatoes, wash and scrape them, throw them into boiling water, and let the water boil up once. Take them up, put them upon the veal, and simmer again until the potatoes are tender. Skim the fat from the gravy, taste it, and add pepper and salt if required. Thicken it with a little corn-flour mixed smoothly with water, and add a little lemon-juice if liked, and browning if necessary. Put the veal on a hot dish, garnish with the potatoes, and serve. Young carrots (J uly 6th), or, when they can be had, green peas (July 12th), are excellent as an accompaniment to this dish. CauliflowTer (April 25th); Cottage Plum Pudding (June 6th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the mutton in the pickle. 2. Put a cupful of white haricot beans to soak all night in cold water. 3. Preserve any boiled liominy that may be left ; it can be fried for breakfast to-morrow. August 25th. • Breakfast. Luncheon. Dinner. Dried Haddock. Baked Mackerel. Fresh Herring's. Tomatoes and Bacon. Macaroni and Mushrooms. Mustard Sauce. Hot Buttered Toast. Sour Mutton. Dry Toast. Potatoes. Brown and White Bread Haricot Beans. and Butter. Cocoa-nut Pudding. Mustard and Cress. Fried Hominy. Cheese. Marketing. For the Bay.— Half a pound of Mushrooms ; two moderate-sized fresh Mackerel (April 4th) ; fresh Herrings. One may be allowed for each person. The her¬ rings should be bright and silvery, and should have their scales unin.j ured ; choose plump fish. In this instance the soft-roed fish are to be preferred. Potatoes ; a tin of desiccated Cocoa-nut. For To-morrow. — A tin of Sardines (January 12th) ; a Bath Chap, that is, a pig's cheek cured like bacon ; speak for two sets of fresh Giblets for tomorrow ; Watercress ; a pound of Fresh Fruit.. Breakfast. — Dried . Haddock (January 27th) ; Tomatoes and Bacon (July 12th) ; Fried Hominy (February 12th).

Records on this page

Norman HaricotMacaroni and Mushrooms

A year's cookery