Luncheon.— Toad in the Hole— Cut the short end of the neck
of mutton into pieces, one with a bone and one without. Put into
a bowl four large table-spoonfuls of flour and a little salt, and make
a smooth paste with milk, being careful to put in a little at a time,
and to beat the batter briskly. When it is quite smooth, add the
rest of the milk (about three-quarters of a pint) and two well beaten
eggs. Make the batter an hour or two before it is wanted, but
beat it up again with a small spoonful of baking-powder✪ Toad in the Hole the last
thing before it is used. It ought to have bubbles in it, which show
that it is well beaten. Grease a shallow dish, and make it hot in
the oven. Put the pieces of mutton into it, and pour the batter
over them. Bake in a well-heated oven for about an hour and
a half, till the batter is set and lightly browned. Serve very hot.
It is impossible to say exactly how much milk will be wanted,
because some flours take more milk than others ; the batter should,
however, be of the consistency of very thick cream. A cheaper but
heavier batter may be made with six ounces of flour, one egg, and a
pint of milk. If there is too much flour the pudding is solid, with too
little it would not be firm. For ordinary purposes, two table-spoon¬
fuls of flour to an egg, with the requisite quantity of milk, is an
excellent proportion ; and all baked batter puddings may be made
from it. Macaroni Cheese (March 20th).
Dinnee. — Haddock stuffed and baked (September 4th) ; Fillet
of Beef (March 4th) ; Horse-radish Sauce (December 3rd) ; Potatoes
(May 6th) ; Mashed Parsnips (September 30th) ; Bice Pudding
[ (February 24th) ; Cheese (June 8th).
Things that must not be Forgotten.
1, Turn the silverside of beef in the brine.
2, Boil up the stock in the pantry that was made from bones, first
1 1 clearing it carefully from fat. Stew in it very gently the skin and
M bones of the fisln
3, Put a cupful of white haricot beans to soak all night in cold water
m
A YEAR'S COOKERY.
January 16th.
Breakfast.
Luncheon.
Dinner.
Buttered Egg's.
Brawn and Brawn Sauce.
Hot Buttered and Dry
Toast.
Brown and Wiiite Bread
and Butter.
Milk Toast.
Cold Beef, with Pickles and
Endive Salad.
Cranberry Tart.
Mulligatawney Soup.
Haricot Mutton, made of
the best end of the Neck
of Mutton.
Potatoes, Haricot Beans.
Roly-poly Pudding.
Cheese.
Marketing.
For the Day.— Six ounces or more of good Kidney Suet for roly-poly pudding
(June 25th) ; one head of Endive ; one small Beetroot, and a pennyworth of
small Salad ; Potatoes ; Vegetables for soup.
For To-morrow.— If the brawn is finished, one small tin of Corned Beef ;
Shoulder of Mutton, not fat ; a pennyworth of fresh German Yeast. ✪ Mulligatawney Soup
A year's cookery
1880Page 27 · 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.
AI-modernized reading of the original text
Luncheon.— Toad in the Hole— Cut the short end of the neck of mutton into pieces, one with a bone and one without. Put into a bowl four large table-spoonfuls of flour and a little salt, and make a smooth paste with milk, being careful to put in a little at a time, and to beat the batter briskly. When it is quite smooth, add the rest of the milk (about three-quarters of a pint) and two well beaten eggs. Make the batter an hour or two before it is wanted, but beat it up again with a small spoonful of baking-powder the last thing before it is used. It ought to have bubbles in it, which show that it is well beaten. Grease a shallow dish, and make it hot in the oven. Put the pieces of mutton into it, and pour the batter over them. Bake in a well-heated oven for about an hour and a half, till the batter is set and lightly browned. Serve very hot. It is impossible to say exactly how much milk will be wanted, because some flours take more milk than others ; the batter should, however, be of the consistency of very thick cream. A cheaper but heavier batter may be made with six ounces of flour, one egg, and a pint of milk. If there is too much flour the pudding is solid, with too little it would not be firm. For ordinary purposes, two table-spoonfuls of flour to an egg, with the requisite quantity of milk, is an excellent proportion ; and all baked batter puddings may be made from it. Macaroni Cheese (March 20th).
Dinner. — Haddock stuffed and baked (September 4th) ; Fillet of Beef (March 4th) ; Horse-radish Sauce (December 3rd) ; Potatoes (May 6th) ; Mashed Parsnips (September 30th) ; Rice Pudding (February 24th) ; Cheese (June 8th).
Things that must not be Forgotten.
1. Turn the silverside of beef in the brine.
2. Boil up the stock in the pantry that was made from bones, first 1 1 clearing it carefully from fat. Stew in it very gently the skin and M bones of the fisln
3. Put a cupful of white haricot beans to soak all night in cold water
m
January 16th.
Breakfast.
Luncheon.
Dinner.
Buttered Eggs.
Brawn and Brawn Sauce.
Hot Buttered and Dry Toast.
Brown and White Bread and Butter.
Milk Toast.
Cold Beef, with Pickles and Endive Salad.
Cranberry Tart.
Mulligatawney Soup. Haricot Mutton, made of the best end of the Neck of Mutton.
Potatoes, Haricot Beans. Roly-poly Pudding.
Cheese.
Marketing.
For the Day.— Six ounces or more of good Kidney Suet for roly-poly pudding (June 25th) ; one head of Endive ; one small Beetroot, and a pennyworth of small Salad ; Potatoes ; Vegetables for soup.
For To-morrow.— If the brawn is finished, one small tin of Corned Beef ; Shoulder of Mutton, not fat ; a pennyworth of fresh German Yeast.
Records on this page
Toad in the HoleMulligatawney Soup