For the Bay.— Materials for a Salad (March 13th) ; a good-sized Vegetable
Marrow ; about two pounds of tender Steak (January 1st) ; two or three slices
of Bacon ; six ounces or more of Beef Suet for the boiled pudding ; a pound
and a half of Plums ; Parsley ; Potatoes.
For To-morrow.— A pair of plump young Fowls (June 29th) ; two additional sets
of Giblets, if they can be procured ; it is not likely that these can be bought
on Monday when they are to be used ; half a pound of Bacon ; a moderate¬
sized fresh Turbot (June 6th); picked Shrimps for sauce; a dozen fresh
Herrings (August 25th); Potatoes for dinner and for a Salad; Vegetable
Marrow ; Cocoa-nut or desiccated Cocoa-nut ; a pound of Plums for porridge ;
Sardines ; a sour Apple and Gherkins wanted for the Russian Salad ; a Shoulder
of Mutton for Monday. If the weather is hot this purchase should be deferred.
Breakfast. — Baked Slips (January 7th) ; Haddock Pie (Note 1,
September 4th) ; Sally Lunns (June 4th) ; Milk Porridge (June 13th).
Luncheon. — Lamb, served yesterday; Salad (March 13tli);
Treacle Tart (August 7th).
Dinner. — Soup for the Shah, made of the liquor the leg of mutton
was boiled in (September 17tli). Beef Olives. — Divide the steak into
thin slices, about four inches long and three wide ; put a tea-spoonful
of forcemeat in the middle of each piece, roll it, and tie it securely
with twine. Put a little butter in a stewpan, and fry the olives, turn¬
ing them about, till they are equally browned all over. Pour upon
them enough stock or water to make gravy, cover the pan, and stew
very gently for two hours. Pour off the gravy, thicken it with brown
thickening (January 6th), and add a wine-glassful of claret or a
little ketchup, if liked, and let it boil up again. Bemove the twine,
put the rolls in the centre of a hot dish, pour the gravy over them,
place the boiled haricot beans round (June 20th), and serve very hot.
If preferred, a large cauliflower can be boiled separately, and sprigs
of the same can be placed round the meat instead of the beans. The
forcemeat can be made with two ounces of bread-crumbs, two ounces
of chopped suet, a dessert-spoonful of chopped parsley, a small tea¬
spoonful of mixed marjoram and thyme, and a little pepper✪ Beef Olives and salt.
Boiled Plum Pudding (made of fresh fruit, July 19th); Cheese (June
8th). _ _
Things that must not be Forgotten.
1. Pickle the herrings bought this morning (August 20th).
2, Make the plum porridge for breakfast (August 31st),
320
A YEAR'S COOKERY.
3. Make a Stone Cream for supper on Sunday night (July 1st),
Pluck and draw the fowls, to be ready for dinner ; trim and boil
all the giblets (February 1st); unless this is done they will not
keep until Monday, when they are to be made into soup. AVhen
a fowl is drawn, one should be able to put the fingers right through
the body of the bird. Preserve and dry the fathers (February 28th).
4. Make a quarter of a pint of mayonnaise for the Russian salad
(August 30th).
Sunday, September 6th.
Breakfast.
Dinner.
Tea.
Supper.
Pickled Herrings.
Boiled Turbot.
Brown and White
Russian Salad.
Buttered Eggs.
Shrimp Sauce.
Bread and Butter.
Stone Cream.
Sally Lunns.
Dry Toast.
Brown and White
Bread and Butter.
Plum Porridge.
Fowl, with Golden
Rain.
Bacon Rolls.
Potatoes.
Vegetable Marrow.
Cocoa-nut Pudding.
Cheese.
Gooseberry Jam.
Plain Currant Cake.
Cheese.
A year's cookery
1880Page 254 · 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
For the Bay.— Materials for a Salad (March 13th) ; a good-sized Vegetable Marrow ; about two pounds of tender Steak (January 1st) ; two or three slices of Bacon ; six ounces or more of Beef Suet for the boiled pudding ; a pound and a half of Plums ; Parsley ; Potatoes.
For To-morrow.— A pair of plump young Fowls (June 29th) ; two additional sets of Giblets, if they can be procured ; it is not likely that these can be bought on Monday when they are to be used ; half a pound of Bacon ; a moderate-sized fresh Turbot (June 6th); picked Shrimps for sauce; a dozen fresh Herrings (August 25th); Potatoes for dinner and for a Salad; Vegetable Marrow ; Cocoa-nut or desiccated Cocoa-nut ; a pound of Plums for porridge ; Sardines ; a sour Apple and Gherkins wanted for the Russian Salad ; a Shoulder of Mutton for Monday. If the weather is hot this purchase should be deferred.
Breakfast. — Baked Slips (January 7th) ; Haddock Pie (Note 1, September 4th) ; Sally Lunns (June 4th) ; Milk Porridge (June 13th).
Luncheon. — Lamb, served yesterday; Salad (March 13th); Treacle Tart (August 7th).
Dinner. — Soup for the Shah, made of the liquor the leg of mutton was boiled in (September 17th). Beef Olives. — Divide the steak into thin slices, about four inches long and three wide ; put a tea-spoonful of forcemeat in the middle of each piece, roll it, and tie it securely with twine. Put a little butter in a stewpan, and fry the olives, turning them about, till they are equally browned all over. Pour upon them enough stock or water to make gravy, cover the pan, and stew very gently for two hours. Pour off the gravy, thicken it with brown thickening (January 6th), and add a wine-glassful of claret or a little ketchup, if liked, and let it boil up again. Remove the twine, put the rolls in the centre of a hot dish, pour the gravy over them, place the boiled haricot beans round (June 20th), and serve very hot. If preferred, a large cauliflower can be boiled separately, and sprigs of the same can be placed round the meat instead of the beans. The forcemeat can be made with two ounces of bread-crumbs, two ounces of chopped suet, a dessert-spoonful of chopped parsley, a small tea-spoonful of mixed marjoram and thyme, and a little pepper and salt. Boiled Plum Pudding (made of fresh fruit, July 19th); Cheese (June 8th). _ _
Things that must not be Forgotten.
1. Pickle the herrings bought this morning (August 20th).
2, Make the plum porridge for breakfast (August 31st),
3. Make a Stone Cream for supper on Sunday night (July 1st), Pluck and draw the fowls, to be ready for dinner ; trim and boil all the giblets (February 1st); unless this is done they will not keep until Monday, when they are to be made into soup. When a fowl is drawn, one should be able to put the fingers right through the body of the bird. Preserve and dry the feathers (February 28th).
4. Make a quarter of a pint of mayonnaise for the Russian salad (August 30th).
Sunday, September 6th.
Breakfast.
Dinner.
Tea.
Supper.
Pickled Herrings.
Boiled Turbot.
Brown and White
Russian Salad.
Buttered Eggs.
Shrimp Sauce.
Bread and Butter.
Stone Cream.
Sally Lunns.
Dry Toast.
Brown and White Bread and Butter. Plum Porridge.
Fowl, with Golden Rain.
Bacon Rolls. Potatoes.
Vegetable Marrow. Cocoa-nut Pudding. Cheese.
Gooseberry Jam. Plain Currant Cake.
Cheese.
Records on this page
Beef Olives