Luncheon. — Rabbit made Hot in the Sauce. — Cut the rabbit into
neat pieces, put them into an earthen jar, and pour over them sauce
or gravy that is left, to moisten them. Cover the jar closely, and
put it into a large saucepan of boiling water. Keep the water boil¬
ing round it till the meat and sauce are quite hot, then put it on a
dish, pour the sauce over, and serve. Poultry, game, or meat warmed
in this way is almost as good as when freshly cooked. It is best for
the rabbit or bird to be cut into joints and placed in the jar with
the sauce whilst still warm, but it may also be done when it is cold
Apple Balls (March 7tli).
390
A YEAR'S COOKERY.*
Dinner. — Palestine Soup (December 8th) ; Capon, Stuffed and
Roasted. — -Proceed in all respects as for a fowl stuffed and roasted,
but allow a longer time for roasting (June 30th). Brown Gravy
(October 18th) ; Bread Sauce (October 18th) ; Potato Snow (April
7th) ; Brussels Sprouts ( see Cabbage, J une 4th) ; Guest’s Pudding
(April 14th) ; Cheese (June 8th).
Things that must not be Forgotten.
1. Boil and roll the ox -tongue (July 27th).
2. Boil the brine in which the tongue was pickled, and leave it to
get cold.
3. Follow the directions given in Notes 1 and 2, January 7th.
4. Pastry (April 17th) is to be made to-day ; Pigeon Pie (May
15th) for breakfast to-morrow; Apple Balls (March 7th) may be made
with the trimmings of the pastry ; also make Scones (August 26th)
and Soda Cake (August 14tli).
5. If the legs of the capon were left untouched, prepare them for
devilling for breakfast to-morrow (January 14th). If they are not
available, the rolled tongue can be used instead.
6. Put a cupful of green lentils to soak all night in cold water.
November I4th.
Breakfast.
Luncheon.
Dinner.
Pigeon Pie.
Scotch Collops.
CroiTte au Pot.
Devilled Drumsticks.
Norfolk Dumplings,
Sausages and Lentils.
Scones.
Baked Potatoes.
Dry Toast.
Wyvern Puddings.
Brown and White Bread
and Butter.
Watercress.
Corn-flour Milk.
Cheese.
Marketing.
For the Day.— A pound and a half of buttock Steak ; three pounds of best’
Pork Sausages, or fresh Pork to make the same (March 18th) ) ; Potatoes ; a
small plump Leg of Mutton to put in pickle ; Macaroni.
For To-morrow. — A good-sized Brill (January 3rd and 9th) ; a well-hung Leg of
Mutton ; half a pound of Ratafias ; Potatoes ; Brussels Sprouts ; three heads
of Celery,
Breakfast. — Pigeon Pie (May 15th), made yesterday ; Devilled
Drumsticks (January 14th); Scones (August 26th) ; Corn-flour Milk
(June 19 th).
Luncheon. — Scotch Collops (January 9th). Norfolk Dumplings
(made without yeast). — Real Norfolk Dumplings are of dough made
with yeast. Fresh yeast is not, however, always to be procured in
towns, and very good dough may be quickly and easily made with
baking powder. The dough should not be mixed until the last thing
A YEAR'S COOKERY.
391
✪ Norfolk Dumplings
A year's cookery
1880Page 306 · 1 recipe record 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. — Rabbit made Hot in the Sauce. — Cut the rabbit into neat pieces, put them into an earthen jar, and pour over them sauce or gravy that is left, to moisten them. Cover the jar closely, and put it into a large saucepan of boiling water. Keep the water boiling round it till the meat and sauce are quite hot, then put it on a dish, pour the sauce over, and serve. Poultry, game, or meat warmed in this way is almost as good as when freshly cooked. It is best for the rabbit or bird to be cut into joints and placed in the jar with the sauce whilst still warm, but it may also be done when it is cold. Apple Balls (March 7th).
Dinner. — Palestine Soup (December 8th) ; Capon, Stuffed and Roasted. — -Proceed in all respects as for a fowl stuffed and roasted, but allow a longer time for roasting (June 30th). Brown Gravy (October 18th) ; Bread Sauce (October 18th) ; Potato Snow (April 7th) ; Brussels Sprouts ( see Cabbage, J une 4th) ; Guest’s Pudding (April 14th) ; Cheese (June 8th).
Things that must not be Forgotten.
1. Boil and roll the ox -tongue (July 27th).
2. Boil the brine in which the tongue was pickled, and leave it to get cold.
3. Follow the directions given in Notes 1 and 2, January 7th.
4. Pastry (April 17th) is to be made to-day ; Pigeon Pie (May 15th) for breakfast to-morrow; Apple Balls (March 7th) may be made with the trimmings of the pastry ; also make Scones (August 26th) and Soda Cake (August 14tli).
5. If the legs of the capon were left untouched, prepare them for devilling for breakfast to-morrow (January 14th). If they are not available, the rolled tongue can be used instead.
6. Put a cupful of green lentils to soak all night in cold water.
November I4th.
Breakfast.
Luncheon.
Dinner.
Pigeon Pie.
Scotch Collops.
CroiTte au Pot.
Devilled Drumsticks.
Norfolk Dumplings,
Sausages and Lentils.
Scones.
Baked Potatoes.
Dry Toast.
Wyvern Puddings.
Brown and White Bread and Butter.
Watercress.
Corn-flour Milk.
Cheese.
Marketing.
For the Day.— A pound and a half of buttock Steak ; three pounds of best’ Pork Sausages, or fresh Pork to make the same (March 18th) ; Potatoes ; a small plump Leg of Mutton to put in pickle ; Macaroni.
For To-morrow. — A good-sized Brill (January 3rd and 9th) ; a well-hung Leg of Mutton ; half a pound of Ratafias ; Potatoes ; Brussels Sprouts ; three heads of Celery,
Breakfast. — Pigeon Pie (May 15th), made yesterday ; Devilled Drumsticks (January 14th); Scones (August 26th) ; Corn-flour Milk (June 19 th).
Luncheon. — Scotch Collops (January 9th). Norfolk Dumplings (made without yeast). — Real Norfolk Dumplings are of dough made with yeast. Fresh yeast is not, however, always to be procured in towns, and very good dough may be quickly and easily made with baking powder. The dough should not be mixed until the last thing
Records on this page
Norfolk Dumplings