Breakfast. — Devilled Drumsticks (January 14th) ; Ham, served
yesterday; Vienna, Bread (August 26th) ; Milk Porridge (June 13th)r
Luncheon.— Pressed Beef, served yesterday ; Lettuce Salad with
Tomatoes (March 13th) : two or three tomatoes are a most excellent
addition to a salad ; Stewed Cheese (May 5th).
Dinner. — Croute au Pot (May 25th) ; Stewed Steak (January
31st); Mashed Potatoes (May 12th); Vegetable Marrow (September
3rd) ; Apple Pie (August 7th) ; Cheese (June 8th).
A YEAR'S COOKERY.
363
Things that must not be Forgotten.
1. Turn and mb tlie mutton in the pickle.
2. Preserve any steak that may be left ; rissoles or croquettes can
be made of it for luncheon to-morrow.
3. Make a ground rice mould for to-morrow (August 7th).
4. Cut off all the meat from the ham bone and pot it for breakfast
(April 15th).
October 20th,
Breakfast.
Luncheon.
Boiled Eggs.
Potted Ham.
Muffins.
Dry Toast.
Brown and Wlaite Bread
and Butter.
Honey.
Biscuits and Milk.
I Bissoles.
I Ground Bice Moxrld.
Dinner.
Milk Soup.
Baked Babbit, with Bacon.
Potatoes.
Boiled Onions.
Cottage Plum Pudding.
Cheese.
Marketing.
For the Day.— One or, if required, two fresh young Rabbits; half a pound of
Bacon in rashers ; Potatoes ; Onions ; six ounces of firm Beef Suet.
For To-morrow.— Rolls (September 3rd) ; a dozen fresh Herrings with soft roes
(August 2oth) ; a bottle of Red Currants for tlie hydropathic pudding ; Water¬
cress ; order a fine Ox-tail.
Breakfast. — Boiled Eggs (January 5th) ; Potted Ham (Apri* 1 2 3 4 5
15th); Muffins (January 30th) ; Biscuits and Milk (June 14th).
Luncheon. — Rissoles made of the remains of the stewed steak✪ Rissoles
(January 6th) ; Ground Rice Mould (August 7th).
Dinner. — Milk Soup (January 3rd) ; Baked Rabbit, with Bacon
(July 8th) ; Potato Snow (April 7th) ; Boiled Onions (October 28th);
Cottage Plum Pudding (June 6tli); Cheese (June 8th).
Tilings that must not be Forgotten*
1. Turn and rub the mutton in the pickle.
2. Make a hydropathic pudding with the bottled red currants for
dinner to-morrow (June 16th).
3. Partially prepare the rice and barley porridge for breakfast to
morrow (Note 6, June 15th).
4. Pickle the herrings bought this morning (August 20th).
5. Put a cupful of green lentils to soak all night in cold water.
364 A YEAR'S COOKERY.
October 21st.
Breakfast.
Luncheon.
Dinner.
Pickled Herrings
Potted Ham.
Hot Rolls.
Dry Toast.
Brown and White Bread
and Butter.
Watercress.
Rice and Barley Porridge.
Stewed Ox-tail.
Jam and Bread Pudding »
(Economical).
Sole au Gratin.
Sour Mutton.
Lentils.
Mashed Potatoes.
Hydropathic Pudding.
Cheese.
Marketing.
For the Day.— A fine Ox-tail ordered yesterday ; a pair of thick Soles (January
3rd) ; Potatoes.
For To-morrow, — Mustard and Cress for breakfast.
Breakfast. — Pickled Herrings (August 20tli), prepared yes¬
terday ; Potted Ham (April 15th) ; Hot Rolls (September 4th) ;
Rice and Barley Porridge (June 15th).
Luncheon. — Stewed Ox-tail (May 8tli) ; Jam and Bread Pudding
(Economical) (February 23rd).
Dinner. — Sole au Gratin (May 3rd) ; Sour Mutton (March 29th);
]\ [ashed Potatoes (May 12th) ; Lentils (March 2nd) ; Hydropathic
Pudding (June 16th) made yesterday ; Cheese (June 8th).
Things that must not be Forgotten.
1. Turn the herrings in the vinegar.
2. Boil the pork that has been in pickle (April 25th).
3. Preserve the brine in which the pork was pickled.
October 22nd.
Breakfast.
A year's cookery
1880Page 286 · 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
Breakfast. — Devilled Drumsticks (January 14th) ; Ham, served yesterday; Vienna, Bread (August 26th) ; Milk Porridge (June 13th). Luncheon.— Pressed Beef, served yesterday ; Lettuce Salad with Tomatoes (March 13th) : two or three tomatoes are a most excellent addition to a salad ; Stewed Cheese (May 5th).
Dinner. — Croute au Pot (May 25th) ; Stewed Steak (January 31st); Mashed Potatoes (May 12th); Vegetable Marrow (September 3rd) ; Apple Pie (August 7th) ; Cheese (June 8th).
Things that must not be Forgotten.
1. Turn and rub the mutton in the pickle.
2. Preserve any steak that may be left ; rissoles or croquettes can be made of it for luncheon to-morrow.
3. Make a ground rice mould for to-morrow (August 7th).
4. Cut off all the meat from the ham bone and pot it for breakfast (April 15th).
October 20th,
Breakfast.
Luncheon.
Boiled Eggs.
Potted Ham.
Muffins.
Dry Toast.
Brown and White Bread and Butter.
Honey.
Biscuits and Milk.
Rissoles.
Ground Rice Mould..
Dinner.
Milk Soup.
Baked Rabbit, with Bacon. Potatoes.
Boiled Onions.
Cottage Plum Pudding. Cheese.
Marketing.
For the Day.— One or, if required, two fresh young Rabbits; half a pound of Bacon in rashers ; Potatoes ; Onions ; six ounces of firm Beef Suet.
For To-morrow.— Rolls (September 3rd) ; a dozen fresh Herrings with soft roes (August 2oth) ; a bottle of Red Currants for tlie hydropathic pudding ; Water¬ cress ; order a fine Ox-tail.
Breakfast. — Boiled Eggs (January 5th) ; Potted Ham (April 15th); Muffins (January 30th) ; Biscuits and Milk (June 14th).
Luncheon. — Rissoles made of the remains of the stewed steak (January 6th) ; Ground Rice Mould (August 7th).
Dinner. — Milk Soup (January 3rd) ; Baked Rabbit, with Bacon (July 8th) ; Potato Snow (April 7th) ; Boiled Onions (October 28th); Cottage Plum Pudding (June 6tli); Cheese (June 8th).
Things that must not be Forgotten.
1. Turn and rub the mutton in the pickle.
2. Make a hydropathic pudding with the bottled red currants for dinner to-morrow (June 16th).
3. Partially prepare the rice and barley porridge for breakfast to morrow (Note 6, June 15th).
4. Pickle the herrings bought this morning (August 20th).
5. Put a cupful of green lentils to soak all night in cold water.
October 21st.
Breakfast.
Luncheon.
Dinner.
Pickled Herrings
Potted Ham.
Hot Rolls.
Dry Toast.
Brown and White Bread and Butter.
Watercress.
Rice and Barley Porridge.
Stewed Ox-tail.
Jam and Bread Pudding » (Economical).
Sole au Gratin.
Sour Mutton.
Lentils.
Mashed Potatoes. Hydropathic Pudding. Cheese.
Marketing.
For the Day.— A fine Ox-tail ordered yesterday ; a pair of thick Soles (January 3rd) ; Potatoes.
For To-morrow, — Mustard and Cress for breakfast.
Breakfast. — Pickled Herrings (August 20tli), prepared yes¬ terday ; Potted Ham (April 15th) ; Hot Rolls (September 4th) ; Rice and Barley Porridge (June 15th).
Luncheon. — Stewed Ox-tail (May 8tli) ; Jam and Bread Pudding (Economical) (February 23rd).
Dinner. — Sole au Gratin (May 3rd) ; Sour Mutton (March 29th); ]\ [ashed Potatoes (May 12th) ; Lentils (March 2nd) ; Hydropathic Pudding (June 16th) made yesterday ; Cheese (June 8th).
Things that must not be Forgotten.
1. Turn the herrings in the vinegar.
2. Boil the pork that has been in pickle (April 25th).
3. Preserve the brine in which the pork was pickled.
October 22nd.
Breakfast.
Records on this page
RissolesHydropathic Pudding