A year's cookery

If preferred, two ounces of cold boiled bacon fat (taken in this instance from the pig’s cheek) can be pounded in the mortar, and used instead of butter. If too much gravy is used the meat will not keep so well. When the seasoning ingredients are thoroughly incorporated put the pulp into a covered jar, set this in a saucepan of boiling water, and let it remain until it is hot all through; take it off the fire, stir it occasionally till nearly cold, then press it firmly into small fiat jars, and smooth the top over with a knife ; the next day pour on as much dissolved butter or mutton suet as will cover it. Be sure to keep it in a cool place. If this is done, and if paper is tied over it after it is made, it will keep good for some days. Small portions of beef, veal, ham, game, poultry, and fish can always be utilised in this way, and will afford an agreeable addition to the breakfast table. When potted beef is wanted, and there is no cold meat that can be used, it will have to be prepared specially for the purpose. F or this take tender meat, the steak or part of the round. Cut it into small pieces, and spread a little beef dripping upon it ; lay it in an earthenware jar which has a closely-fitting lid, put a piece of bacon upon it, and pour in a very little cold water. A quarter of a pint of water will be sufficient for two pounds of beef. Put the lid on the pot, set it in a saucepan of boiling water, or in a moderate oven, and let it stew gently till tender, basting it occasionally. Pour away the gravy, and let the beef get cold before potting it, then proceed as directed above. A cake of fat will settle on the top of that which is poured off, and this can be used for cooking purposes; under it will be gravy, which will prove a useful addition to sauces and other preparations. The beef from which beef tea has been made is frequently potted. The more completely the gravy has been drawn from it the less valuable it is. Meat that is quite white and ragged is not worth potting ; if, however, there is any goodness at all left in it, seasoning can be added to make it palatable, and so it may serve as a relish, and that is what potted meat is intended for as much as anything. Pig’s Cheek (February 1st) ; Muffins (January 30th) ; Bread and Milk (January 25th). Luncheon. — Tripe (December 4th) ; Onion Sauce (October 14th) ; Stewed Rhubarb (May 19th). Dinner. — Scotch Broth (March 3rd), with the beef of which it is made for meat; Apple Gateau (December 9th); Cheese (June 8th). Things that must not be Forgotten. 1. Pastry had better be made on Saturday this week. As a pigeon pie is to be made for supper on Sunday night, it will be better fresh, 2. Pour the remains of the broth into an earthenware jar, and put it in a cold place. It will be as good the second day as it is the first 3. Turn the flank of beef, and turn and rub the pig’s cheek. January 24th. Breakfast. Luncheon. Dinner. Pilchards. Scotch Broth. Stewed Eels. Collared Tongue. Beef. Civet of Rabbit. Buttered Toast. Potatoes, Boiled Onions, Dry Toast. or, if preferred, Greens. Lemon Marmalade. Newcastle Pudding. Milk Toast. Cheese. Marketing.