— Beat two ounces of butter to cream and
work in four ounces of white sugar. Add clear, strong coffee✪ Gateau Turc with Coffee Icing (January
11th), to make a stiff paste. Put this on the cake with an icing tube
and dry in a cool oven.
November 21st.
Breakfast.
Luncheon.
Boiled H am.
Buttered Eggs.
Sally Lunns.
Dry Toast.
Brown and White Bread
and Butter.
Marmalade.
Bread and Milk.
Rabbit made Hot.
Slices of Cold Pudding
Toasted.
Dinner.
Victoria Soup.
Boiled Silverside of Beef.
Masked Parsnips.
Carrots.
Potatoes.
Apple Pie.
Cheese.
Marketing.
For the Day.— Parsnips ; Carrots ; Potatoes ; Parsley.
For To-morrow.— Bloaters, one for each person, and one oyer ; three pounds of
A YEAR'S COOKERY.
399
Jerusalem Artichokes. The hare which was bought on the 12th of November
will probably be sufficiently high, and may be cooked to-morrow. Ingredients
for forcemeat (see Forcemeat for Hare, October 25th) ; a quarter of a pound
of fat Baoon : Potatoes : Brussels Sprouts.
Breakfast. — Ham, boiled November 19tb ; Buttered Eggs
(January 16th) ; Sally Lunns (June 4th) ; Bread and Milk (January
25th).
Luncheon. — Babbit made Hot (November 13th) ; Cold Pudding
Toasted (March 6th).
Dinner. — Victoria Soup (February 9th); Boiled Silverside of
Beef (February 23rd) ; Mashed Parsnips (September 30th) ; Carrots
(July 6th); Potatoes (April 7th); Apple Pie (August 7th); Cheese
(June 8th). _
Things that must not be Forgotten.
1. Turn and rub the mutton in the pickle, and the pig's head and
feet in the brine.
2. Keep the bloaters apart from everything else in the larder.
3. Prepare the red rice for dinner to-morrow (December 10th).
4. As soon as the boiled beef leaves the table take the marrow
from the bone in as large pieces as possible ; it can be made into
marrow toast for breakfast.
5. Skin the hare ready for to-morrow. To do this, cut a slit under
the body, and take out the inside, break the legs at the first joint,
cut the skin round the legs, and beginning at the hinder legs draw
the skin off over the body, the fore-legs, and head. In doing this
use a knife when necessary. Cut off the feet, skin the ears, preserv¬
ing them and the tail, and take out the eyes. Wipe the hare inside
and out, and if any parts look bloody, pierce them with a skewer,
and wash them with tepid water.
Sunday, November 22nd.
Breakfast.
Bloaters.
Marrow Toast.
Sally Lunns.
Dry Toast.
Brown and White
Bread and Butter.
Corn-flour Milk.
Dinner.
Palestine Soup.
Roast Hare.
Red Currant Jelly,
Potato Snow.
Brussels Sprouts.
Red Rice.
Cheese.
Tea.
Brown and White
Bread and Butter.
Gateau Turc.
Strawberry Jam.
Supper.
Cold Beef.
Potato Salad.
Baked Custard Tart.
Cheese.
Breakfast. — Bloaters (January 3rd); Marrow Toast (January
21st) ; Sally Lunns (dune 4th) ; Corn-flour Milk (June 19th).
Dinner. — Palestine Soup (December 8th). Roast Hare. — Hare is
naturally such dry meat that it is much better jugged (October 25th)
400
A YEAR'S COOKERY.
✪ Roast Hare
A year's cookery
1880Page 313 · 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
— Beat two ounces of butter to cream and work in four ounces of white sugar. Add clear, strong coffee (January 11th), to make a stiff paste. Put this on the cake with an icing tube and dry in a cool oven.
November 21st.
Breakfast.
Luncheon.
Boiled H am.
Buttered Eggs.
Sally Lunns.
Dry Toast.
Brown and White Bread and Butter.
Marmalade.
Bread and Milk.
Rabbit made Hot.
Slices of Cold Pudding Toasted.
Dinner.
Victoria Soup.
Boiled Silverside of Beef. Mashed Parsnips. Carrots.
Potatoes.
Apple Pie.
Cheese.
Marketing.
For the Day.— Parsnips ; Carrots ; Potatoes ; Parsley.
For To-morrow.— Bloaters, one for each person, and one oyer ; three pounds of
Jerusalem Artichokes. The hare which was bought on the 12th of November will probably be sufficiently high, and may be cooked to-morrow. Ingredients for forcemeat (see Forcemeat for Hare, October 25th) ; a quarter of a pound of fat Bacon : Potatoes : Brussels Sprouts.
Breakfast. — Ham, boiled November 19tb ; Buttered Eggs (January 16th) ; Sally Lunns (June 4th) ; Bread and Milk (January 25th).
Luncheon. — Rabbit made Hot (November 13th) ; Cold Pudding Toasted (March 6th).
Dinner. — Victoria Soup (February 9th); Boiled Silverside of Beef (February 23rd) ; Mashed Parsnips (September 30th) ; Carrots (July 6th); Potatoes (April 7th); Apple Pie (August 7th); Cheese (June 8th). _
Things that must not be Forgotten.
1. Turn and rub the mutton in the pickle, and the pig's head and feet in the brine.
2. Keep the bloaters apart from everything else in the larder.
3. Prepare the red rice for dinner to-morrow (December 10th).
4. As soon as the boiled beef leaves the table take the marrow from the bone in as large pieces as possible ; it can be made into marrow toast for breakfast.
5. Skin the hare ready for to-morrow. To do this, cut a slit under the body, and take out the inside, break the legs at the first joint, cut the skin round the legs, and beginning at the hinder legs draw the skin off over the body, the fore-legs, and head. In doing this use a knife when necessary. Cut off the feet, skin the ears, preserv¬ ing them and the tail, and take out the eyes. Wipe the hare inside and out, and if any parts look bloody, pierce them with a skewer, and wash them with tepid water.
Sunday, November 22nd.
Breakfast.
Bloaters.
Marrow Toast.
Sally Lunns.
Dry Toast.
Brown and White Bread and Butter. Corn-flour Milk.
Dinner.
Palestine Soup. Roast Hare.
Red Currant Jelly, Potato Snow. Brussels Sprouts. Red Rice.
Cheese.
Tea.
Brown and White Bread and Butter. Gateau Turc. Strawberry Jam.
Supper.
Cold Beef.
Potato Salad.
Baked Custard Tart. Cheese.
Breakfast. — Bloaters (January 3rd); Marrow Toast (January 21st) ; Sally Lunns (dune 4th) ; Corn-flour Milk (June 19th).
Dinner. — Palestine Soup (December 8th). Roast Hare. — Hare is naturally such dry meat that it is much better jugged (October 25th)
Records on this page
Gateau Turc with Coffee IcingRoast Hare