November ilth. Breakfast. Luncheon. Dinner. Prawns. Cow-Heel with Parsley Boiled Cod. Pickled Pork. Sauce. Salsify. Hot Buttered Toast. Currant Dumplings. Oyster Sauce. Dry Toast. Beef Hash. Brown and White Bread Mashed Potatoes. and Butter. Haricot Beans. Marmalade. Town Pudding. Milk Toast. Cheese. Marketing. For the Day.— Half a pound of good Beef Suet ; three or four pounds from the middle of a Cod, or from six to eight pounds of the head and shoulders ; a dozen large Oysters, or a tin of Preserved Oysters ; Potatoes ; Apples ; Parsley. For To-morrow.— Mustard and Cress for Breakfast. Breakfast. — Prawns (served November 9th) ; Pickled Pork (April 25th), boiled yesterday. Milk Toast (June 17th). Luncheon. — Cow Heel with Parsley (February 20th). Currant Dumplings. — Make the mixture as for baked plum pudding (February 25th). Divide it into pieces the . size of an e✪ Currant Dumplingsgg, and without laying them in a cloth drop them into fast-boiling water. Boil quickly for about half an hour, and move them about at first to keep them from sticking to the bottom. Sift sugar over and serve with lemon-juice. Of course, if preferred, the mixture can be boiled all together in a cloth, but in that case it will need to boil much longer. Dinner. — Boiled Cod (December 6th); Fried Salsify (October 26th); Frying Batter (July 29th); Oyster Sauce (October 16tli). Beef Hash, Economical. — Cut the beef into rather thin slices ; lay these in a saucepan and pour the meat gravy, or, wanting this, a little nicely-flavoured stock, upon them ; there should not be enough gravy to cover the meat. Add a small piece of butter rolled in flour✪ Beef Hash, Economical, and simmer very gently for about half an hour, or until the meat is hot through. It must on no account boil. Serve on a hot dish with the gravy poured over. The flavour of the dish may be varied by S88 A YEARS COOKERY. sprinkling a little minced pickle over the meat in the saucepan. The majority of people would perhaps prefer to have beef, especially when it has been properly carved, served cold with pickles and salad, rather than to have it warmed in this or any other way. There are others, and especially children, who have a very decided objection to cold meat, and this is a convenient and excellent though homely way of warming it up. Mashed Potatoes (May 12th) ; Haricot Beans (June 20th) ; Town Pudding (December 3rd) ; Cheese (June 8th). Things that must not be Forgotten. 1. Preserve the liquor in which the cod was boiled. 2. If any fish is left, pick the flesh from the bones and make fish¬ cakes for breakfast (January 13th). 3. Partially prepare the rice-milk for breakfast (Note 3, June 17th). 4 Turn the ox-tongue in the pickle. November 12th. Breakfast. Luncheon. Dinner. Fish Cakes. Rissoles. Lobster Soup. Pickled Pork. Baked Omelet. Boiled Rabbit. Hot Buttered Toast. Dry Toast. Brown and White Bread and Butter. Mustard and Cress. Rice Milk. Onion Sauce. Bacon Rolls. Mashed Potatoes. Stewed Celery. Hayrick Puddings. Cheese. Marketing.

AI-modernized reading of the original text

November 11th. Breakfast. Luncheon. Dinner. Prawns. Cow-Heel with Parsley Boiled Cod. Pickled Pork. Sauce. Salsify. Hot Buttered Toast. Currant Dumplings. Oyster Sauce. Dry Toast. Beef Hash. Brown and White Bread Mashed Potatoes. and Butter. Haricot Beans. Marmalade. Town Pudding. Milk Toast. Cheese. Marketing. For the Day.— Half a pound of good Beef Suet ; three or four pounds from the middle of a Cod, or from six to eight pounds of the head and shoulders ; a dozen large Oysters, or a tin of Preserved Oysters ; Potatoes ; Apples ; Parsley. For To-morrow.— Mustard and Cress for Breakfast. Breakfast. — Prawns (served November 9th) ; Pickled Pork (April 25th), boiled yesterday. Milk Toast (June 17th). Luncheon. — Cow Heel with Parsley (February 20th). Currant Dumplings. — Make the mixture as for baked plum pudding (February 25th). Divide it into pieces the . size of an egg, and without laying them in a cloth drop them into fast-boiling water. Boil quickly for about half an hour, and move them about at first to keep them from sticking to the bottom. Sift sugar over and serve with lemon-juice. Of course, if preferred, the mixture can be boiled all together in a cloth, but in that case it will need to boil much longer. Dinner. — Boiled Cod (December 6th); Fried Salsify (October 26th); Frying Batter (July 29th); Oyster Sauce (October 16tli). Beef Hash, Economical. — Cut the beef into rather thin slices ; lay these in a saucepan and pour the meat gravy, or, wanting this, a little nicely-flavoured stock, upon them ; there should not be enough gravy to cover the meat. Add a small piece of butter rolled in flour, and simmer very gently for about half an hour, or until the meat is hot through. It must on no account boil. Serve on a hot dish with the gravy poured over. The flavour of the dish may be varied by sprinkling a little minced pickle over the meat in the saucepan. The majority of people would perhaps prefer to have beef, especially when it has been properly carved, served cold with pickles and salad, rather than to have it warmed in this or any other way. There are others, and especially children, who have a very decided objection to cold meat, and this is a convenient and excellent though homely way of warming it up. Mashed Potatoes (May 12th) ; Haricot Beans (June 20th) ; Town Pudding (December 3rd) ; Cheese (June 8th). Things that must not be Forgotten. 1. Preserve the liquor in which the cod was boiled. 2. If any fish is left, pick the flesh from the bones and make fish¬ cakes for breakfast (January 13th). 3. Partially prepare the rice-milk for breakfast (Note 3, June 17th). 4 Turn the ox-tongue in the pickle. November 12th. Breakfast. Luncheon. Dinner. Fish Cakes. Rissoles. Lobster Soup. Pickled Pork. Baked Omelet. Boiled Rabbit. Hot Buttered Toast. Dry Toast. Brown and White Bread and Butter. Mustard and Cress. Rice Milk. Onion Sauce. Bacon Rolls. Mashed Potatoes. Stewed Celery. Hayrick Puddings. Cheese. Marketing.

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