FoodNetArchive

A year's cookery

1880

Page 259 · 2 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.
Dinner. — Croute au Pot (May 25th). Stewed Chicken, with Tomatoes and, Mushrooms. — Draw the chicken, and cut it into neat pieces-. Take a good-sized saucepan and melt a good slice of sweet butter in it. Throw in an onion finely minced and the red part of a carrot scraped, and stir over the fire for three minutes. Put in the pieces of chicken, season them with salt and pepper, and fry them in the butter, moving them occasionally to keep them from sticking to the pan. When lightly browned pour upon them a pint and a half of stock (made from the rabbit bones), add four moderate¬ sized tomatoes cut into halves, and a table-spoonful of corn-flour mixed to a smooth paste with a little cold water. Stir the sauce till it boils, draw it back, and let it simmer gently for half an hour. Clean the mushrooms and cut them into thin slices ; add a table- spoonful of coarsely chopped parsley, and simmer again for a quarter of an hour. Put the pieces of chicken on a hot dish, pour the sauce over, garnish with fried bread, and serve. Potato Snow (April 7th); Cabbage (June 4th) ; Cheese (June 8th). 326 A YEAR'S COOKERY. Things that must not be Forgotten. 1. Preserve one mushroom from those that are stewed with the chicken for the sole an gratin to-morrow. 2. Soak a large cupful of hominy in cold water all night. 3. Make a compote of apples for supper to-morrow night (August 5th). Apples should be pared, cut into halves, and cored, before being stewed in the syrup. A little lemon-juice may be put with themCompote of Apples. - „ - Sunday, September 13th. Breakfast. Dinner. Tea. Supper. Potted Pheasant. Sole au Gratin. Brown and White Cold Lamb. Bath Chap. Quarter of Lamb. Bread and Butter. Salad. Teacakes.. Mint Sauce. Cold Teacakes. Compote of Apples, Dry Toast. Brown and Whioe Bread and Butter. Boiled Hominy. Vegetable Marrow. Potatoes. Hayrick Pudding. Cheese. Strawberry Jam. Soda Cake. Cheese. Breakfast. — Potted Pheasant (Marketing, see Remarks on Potted Grouse, January 7th) ; Bath Chap (August 25th) ; Teacakes (February 14th) ; Boiled Hominy (February 11th). . Dinner. — Sole au Gratin (May 3rd) ; Roast Quarter of Lamb (April 12th) ; Mint Sauce (March 25th). Vegetable Marrow (Sep¬ tember 3rd) ; Potatoes (May 12th) ; Hayrick Puddings (March 19tli) ; Cheese (June 8th). Tea. — Soda Cake (August 14th). Supper. — Salad (March 13th). Things that must not be Forgotten. 1. Preserve any hominy that may be left; it can be fried for breakfast to-morrow. 2. Cold Potatoes left to-day may be used for the salad to-morrow. September 14th. Breakfast. Luncheon. Dinner. Boiled Rggs. Cold Lamb. Tomato Purfie. Potted Pheasant, Mint Sauce. Broiled Steak & La Bc-ar- Teacakes. Potato Salad. naise. Dry Toast. Brown and White Bread and Butter. Marmalade. Fried Hominy. Macaroni and Bacon. Fried Potatoes Lfeche Crfeme. Cheese. h i Marketing. For the Day. — Half a pound of Macaroni (January 1st) ; half a dozen ripa Tomatoes ; a slice of Rump Steak, not less than an inch thick (January 22nd) ; Potatoes ; half a pound of ratafias. For To-morrow.— Four plump Sheep’s Kidneys; half a pound of Bacon in rashers (January 3rd) ; Mustard and Cress. A YEAR'S COOKERY. 327 Breakfast— Boiled Eggs (January 5tli) ; Potted Pheasant (see Potted Grouse, January 7th); Teacakes (February 14th) ; Fried Hominy (February 12th).