A year's cookery

When done, put them on a hot dish, put a piece of butter in the pan with the fat, and fry the sweet¬ breads until browned. Lamb’s sweetbreads form a superior breakfast dish. Things that must not be Forgotten. 1. Partially prepare the rice milk for breakfast to-morrow (Note 3, June 17th). 2. Free the ox-tongue from slime (July 13th). 3. Make stock from the fresh meat bought this morning (J uly 30th; October 23rd. Breakfast. Luncheon. Dinner. Anchovy Paste. Tripe a la Coutanee. Clear Soup, with Savoury Pickled Pork. Rice Pudding. Custard. Hot Buttered Toast. Roast Pheasant. Dry Toast. Brown Gravy. Brown and White Bread Bread Sauce. and Butter. Potato Mould. Marmalade. Red Cabbage. Rice Milk. General Favourite Pudding. Cheese. Marketing. For the Bay.— One pound and a half of the thin part of Tripe. Thick tripe is generally preferred, but it would not answer for the mode of cooking in¬ tended. Half a pound of lean Bacon ; half a pound of lean Beef to clarify the soup; a fine lied Cabbage; Potatoes; four-pennyworth of Sponge Biscuits; four Mushrooms; German Yeast. For To-morrow.— Watercress. Breakfast. — Anchovy Paste, bought yesterday; Pickled Pork, served yesterday ; Rice Milk (June 18th). Luncheon. — Tripe a la Coutanee. — The French artisans’ way of dressing tripe. Wash the tripe in cold water, put it into a saucepan with cold water to cover it, bring it to the boil, then take it out and dry it well in a soft cloth. Cut it into pieces two inches wide and four inches long, and cut the bacon into thin slices the same size as the tripe. Mince finely a shalot, a small onion, and two or three sprigs of parsley. Take the tripe and sprinkle pepper and salt, and a little of the mince over each slice ; lay a slice of bacon on the top, roll the two together, and be careful that the ends are straight and even, so that the little rolls can stand on end. Fasten the rolls either with twine or with a needle and thread. Put a pint of stock or water in a stewpan, wash and scrape a carrot, and cut it into pieces with a small onion, and four mushrooms. Stand the tripe round the inside of the stewpan, put the vegetables in the middle with two or three peppercorns. Bring the liquor to a boil, draw the pan back, and let its contents simmer gently for two hours. Take up the tripe and strain the gravy. Rub the carrot through a wire-sieve and keep the pulp hot, but do not shake it up, as it will look like red rice when it has just fallen. Melt an ounce of butter in a small stewpan, mix an ounce of flour smoothly with it, and stir it over the fire till it is brown. Add the strained stock and stir the sauce till it boils, then flavour with a spoonful of ketchup, and a few drops of lemon-juice. Place the pieces of tripe round a dish, and pour the sauce round the edge. The appearance of this dish is much improved if cooked vegetables are placed in the centre of the tripe. It must be re¬ membered that the twine must not be removed from the rolls as soon as they are taken from the stock, or they will fall. When tripe is not so nice as usual, it should be rubbed with salt before being boiled in cold water. Plain Rice Pudding (February 24th).