with water, and add an onion and eight or nine sticks of celery✪ Hare Soup.
Simmer gently till the bones are quite clean, then take them out,
and rub all that remains patiently through a sieve, forcing as much
through as possible. Put pulp and liquid back into tlie stew-pan,
and let the soup boil up again. If it is too thin put a small lump
of brown thickening with it, then let it simmer for awhile, removing
Hair Sieve.
the fat as it rises, till it is free from grease. Season it with salt
and cayenne to taste, throw in the pieces of meat, and let them
remain till they are hot, but they must not boil. Put the soup into
the tureen, stir into it a glass of port, a few drops of lemon-juice,
and a spoonful of red currant jelly, and serve very hot.
Neck of Mutton, boiled (February 23rd) ; Parsley or Maitre
d’Hotel Sauce (May 6th); Mashed Parsnips (September 30th);
Potatoes (May 12th) ; Brown Bread Pudding (July 20tli) ; Cheese
(June 8th).
Things that must not he Forgotten.
1. Turn the beef in the brine, and rub the pig’s cheek.
2. Preserve the liquor in which the neck of mutton was boiled.
3. First thing in the morning put the kippered salmon into luke¬
warm. water to soak till the next day.
A YEARS COOKERY .
January 20th,
Breakfast.
Lunelie oh.
Dinner.
Devilled Salmon.
Minced Mutton, witli
Milk Soup.
Boiled Eggs.
Poached Eggs.
Boiled Beef and Carrots.
Muffins.
Stewed Rhubarb and Milk.
Mashed Turnips.
Buttered Toast.
Potatoes.
Dry Toast.
Queen’s Pudding.
Honey.
Porridge.
Cheese.
Marketing.
For tlie Day. — Half a bundle of Champagne Rhubarb ; Turnips, Carrots,
Potatoes.
For To-morrow. — 1 Three-quarters of a pound of Hard Cod’s Roe ; eight pounds
of the thin end of the Flank of Beef, tube chosen with as little fat as possible,
and cut as square as can be. (To choose Beef, see January 10th.)
Breakfast. — Devilled Salmon— -{See January 8th and 9th.)
Prepare the slices of salmon, and grill them as directed in January
9th, remembering only to brush them over with the devil mixture
used for the pheasant’s drum-sticks (January 14th), instead of simply
oiling them. Boiled Eggs (January 5th) ; Muffins (January 30th) ;
Porridge (January 25tli).
Luncheon. — Minced Mutton — -Pick the meat entirely from the
l neck of mutton, and free it from all fat, gristle, and sinew. Put
the bones and trimmings into a saucepan, with as much cold water
as will cover them, and add an onion, half a blade of mace, one
clove, six peppercorns, a bouquet garni (that is, a bunch of parsley,
a sprig of thyme, and a bay leaf, tied neatly together), and a tea-
[ spoonful of flour mixed to a smooth paste with a little cold water,
k Simmer till the gravy is good. Strain it, season it with salt, and
colour it with a few drops of sugar browning. If there be time let
; it stand, so that the fat can be taken from it. Mince the meat
finely, or, better still, pass it through a sausage machine. Put it
into a stew-pan, with as much gravy as will barely moisten it. Season
it with pepper and salt, put it on the side of the range, and let it
heat very slowly for about half an hour, till it is hot through, but of
course it must never reach the boiling point, or it will be tough.
If liked, a very little Harvey, Worcester, or Chutney sauce can be
added to it.
A year's cookery
1880Page 33 · 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
with water, and add an onion and eight or nine sticks of celery. Simmer gently till the bones are quite clean, then take them out, and rub all that remains patiently through a sieve, forcing as much through as possible. Put pulp and liquid back into the stew-pan, and let the soup boil up again. If it is too thin put a small lump of brown thickening with it, then let it simmer for awhile, removing
Hair Sieve.
the fat as it rises, till it is free from grease. Season it with salt and cayenne to taste, throw in the pieces of meat, and let them remain till they are hot, but they must not boil. Put the soup into the tureen, stir into it a glass of port, a few drops of lemon-juice, and a spoonful of red currant jelly, and serve very hot.
Neck of Mutton, boiled (February 23rd) ; Parsley or Maitre d’Hotel Sauce (May 6th); Mashed Parsnips (September 30th); Potatoes (May 12th) ; Brown Bread Pudding (July 20tli) ; Cheese (June 8th).
Things that must not he Forgotten.
1. Turn the beef in the brine, and rub the pig’s cheek.
2. Preserve the liquor in which the neck of mutton was boiled.
3. First thing in the morning put the kippered salmon into luke¬ warm. water to soak till the next day.
January 20th,
Breakfast.
Lunelie oh.
Dinner.
Devilled Salmon.
Minced Mutton, witli
Milk Soup.
Boiled Eggs.
Poached Eggs.
Boiled Beef and Carrots.
Muffins.
Stewed Rhubarb and Milk.
Mashed Turnips.
Buttered Toast.
Potatoes.
Dry Toast.
Queen’s Pudding.
Honey.
Porridge.
Cheese.
Marketing.
For tlie Day. — Half a bundle of Champagne Rhubarb ; Turnips, Carrots, Potatoes.
For To-morrow. — 1 Three-quarters of a pound of Hard Cod’s Roe ; eight pounds of the thin end of the Flank of Beef, tube chosen with as little fat as possible, and cut as square as can be. (To choose Beef, see January 10th.)
Breakfast. — Devilled Salmon — See January 8th and 9th.) Prepare the slices of salmon, and grill them as directed in January 9th, remembering only to brush them over with the devil mixture used for the pheasant’s drum-sticks (January 14th), instead of simply oiling them. Boiled Eggs (January 5th) ; Muffins (January 30th) ; Porridge (January 25tli).
Luncheon. — Minced Mutton — -Pick the meat entirely from the l neck of mutton, and free it from all fat, gristle, and sinew. Put the bones and trimmings into a saucepan, with as much cold water as will cover them, and add an onion, half a blade of mace, one clove, six peppercorns, a bouquet garni (that is, a bunch of parsley, a sprig of thyme, and a bay leaf, tied neatly together), and a tea- [ spoonful of flour mixed to a smooth paste with a little cold water, k Simmer till the gravy is good. Strain it, season it with salt, and colour it with a few drops of sugar browning. If there be time let ; it stand, so that the fat can be taken from it. Mince the meat finely, or, better still, pass it through a sausage machine. Put it into a stew-pan, with as much gravy as will barely moisten it. Season it with pepper and salt, put it on the side of the range, and let it heat very slowly for about half an hour, till it is hot through, but of course it must never reach the boiling point, or it will be tough. If liked, a very little Harvey, Worcester, or Chutney sauce can be added to it.
Records on this page
Hare Soup