Put them into
a clean stew-pan, with a bay leaf, an onion stuck with two cloves,
a bunch of parsley, an inch of lemon-rind, and about half a pint of
stock made from trimmings. Let them simmer gently from twenty
to thirty minutes according to their thickness. Take them up, and
keep them hot till the sauce is ready. Strain the gravy, thicken it
with a little flour, add to it salt and cayenne, a few drops of essence
of anchovy, and the juice of half a lemon ; let it simmer for ten
minutes. If permitted, a glass of red wine✪ Stewed Eels may now be added to it.
Arrange the pieces of eel on a dish, strain the sauce over them, and
garnish with three-cornered sippets. Civet of Rabbit (December
8th) ; Potatoes (May 12th) ; Boiled Onions (October 28th) ; Greens
(June 4th) ; Newcastle Pudding (June 12th) ; Cheese (June 8th).
Things that must not be Forgotten.
1. Pastry is to be made to-day (April 17th) : -the pigeon pie (May
15th), one apple pie (August 7th), eight teacakes (August 26th), rice
cake (August 2nd).
2. Be particularly careful to preserve the rabbit- bones that are
left. They will make excellent stock.
3. Pot the remains of the collared tongue (Note 5, September
26th).
4 Turn the beef, and turn and rub the pig’s cheek.
A YEAR'S COOKERY
46
Sunday, January 25th.
Breakfast.
Pilchards.
Potted Tongue.
Boiled Eggs.
Hot Teacakes.
Dry Toast.
Brown and White
Bread and Butter.
Porridge.
Dinner.
Baked Cod.
Boast E-ump Steak.
Potatoes.
Greens.
Cabinet Pudding.
Cheese.
Tea.
Brown and White
Bread and Butter.
Jam.
Bice Cake.
Supper.
Pigeon Pie.
Salad.
Stewed Bhubarb,
with Milk.
Bbeakfast. — Pilchards (Marketing, January 23rd) ; Potted
Tongue (September 26th) ; Boiled Eggs (January 5th) ; Hot Teacakes
(February 14th).
Porridge. — When there are children in the family it is a good
plan, whatever they may have for breakfast, to let them begin the
meal either with oatmeal porridge or bread and milk. Porridge is
wholesome and nourishing, and Avill help to make them strong and
hearty. Even grown-up people frequently enjoy a small portion of
porridge served with treacle and milk. Oatmeal is either “ coarse,”
“ medium,” or “ line.” Individual taste must determine which of
these three varieties shall be chosen. Scotch people generally prefer
the coarsest kind. The ordinary way of making porridge is the
following : Put as much water as is likely to be required into a sauce¬
pan with a sprinkling of salt, and let the water boil. Half a pint of
water will make a single plateful of porridge. Take a knife (a
“ spurtle ” is the proper utensil) in the right hand, and some Scotch
or coarse oatmeal in the left hand, and sprinkle the meal in gradually,
stirring it briskly all the time ; if any lumps form, draw them to the
side of the pan and crush them out. When the porridge is sufficiently
thick (the degree of thickness must be regulated by individual taste),
draw the pan back a little, put on the lid , and let the contents simmer
gently till wanted ; if it can have one hour’s simmering, all the better,
but in hundreds of families in Scotland and the North of England it
is served when it has boiled for ten minutes or a quarter of an hour ;
less oatmeal is required when it can boil for a long time, because the
simmering swells the oatmeal, and so makes it go twice as far.✪ Porridge
A year's cookery
1880Page 40 · 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
Put them into a clean stew-pan, with a bay leaf, an onion stuck with two cloves, a bunch of parsley, an inch of lemon-rind, and about half a pint of stock made from trimmings. Let them simmer gently from twenty to thirty minutes according to their thickness. Take them up, and keep them hot till the sauce is ready. Strain the gravy, thicken it with a little flour, add to it salt and cayenne, a few drops of essence of anchovy, and the juice of half a lemon ; let it simmer for ten minutes. If permitted, a glass of red wine may now be added to it. Arrange the pieces of eel on a dish, strain the sauce over them, and garnish with three-cornered sippets. Civet of Rabbit (December 8th) ; Potatoes (May 12th) ; Boiled Onions (October 28th) ; Greens (June 4th) ; Newcastle Pudding (June 12th) ; Cheese (June 8th).
Things that must not be Forgotten.
1. Pastry is to be made to-day (April 17th) : -the pigeon pie (May 15th), one apple pie (August 7th), eight teacakes (August 26th), rice cake (August 2nd).
2. Be particularly careful to preserve the rabbit- bones that are left. They will make excellent stock.
3. Pot the remains of the collared tongue (Note 5, September 26th).
4 Turn the beef, and turn and rub the pig’s cheek.
Sunday, January 25th.
Breakfast.
Pilchards.
Potted Tongue. Boiled Eggs.
Hot Teacakes.
Dry Toast.
Brown and White Bread and Butter. Porridge.
Dinner.
Baked Cod.
Roast Rump Steak. Potatoes.
Greens.
Cabinet Pudding. Cheese.
Tea.
Brown and White Bread and Butter. Jam.
Bice Cake.
Supper.
Pigeon Pie.
Salad.
Stewed Rhubarb, with Milk.
Breakfast. — Pilchards (Marketing, January 23rd) ; Potted Tongue (September 26th) ; Boiled Eggs (January 5th) ; Hot Teacakes (February 14th).
Porridge. — When there are children in the family it is a good plan, whatever they may have for breakfast, to let them begin the meal either with oatmeal porridge or bread and milk. Porridge is wholesome and nourishing, and Avill help to make them strong and hearty. Even grown-up people frequently enjoy a small portion of porridge served with treacle and milk. Oatmeal is either “ coarse,” “ medium,” or “ line.” Individual taste must determine which of these three varieties shall be chosen. Scotch people generally prefer the coarsest kind. The ordinary way of making porridge is the following : Put as much water as is likely to be required into a saucepan with a sprinkling of salt, and let the water boil. Half a pint of water will make a single plateful of porridge. Take a knife (a “ spurtle ” is the proper utensil) in the right hand, and some Scotch or coarse oatmeal in the left hand, and sprinkle the meal in gradually, stirring it briskly all the time ; if any lumps form, draw them to the side of the pan and crush them out. When the porridge is sufficiently thick (the degree of thickness must be regulated by individual taste), draw the pan back a little, put on the lid , and let the contents simmer gently till wanted ; if it can have one hour’s simmering, all the better, but in hundreds of families in Scotland and the North of England it is served when it has boiled for ten minutes or a quarter of an hour ; less oatmeal is required when it can boil for a long time, because the simmering swells the oatmeal, and so makes it go twice as far.
Records on this page
Stewed EelsPorridge