When white
soups are wanted a white saucepan should be used, and the stock
should be made of veal bones, or the liquor in which fowls, turkeys,
and rabbits have been boiled. Brown soups can be made from
beef and mutton bones also. The bones and trimmings that are
left on plates and dishes should never be thrown away until they
have been stewed in this way, and the cook should keep one stew-
pan for the purpose of making stock ; an ordinary iron stewpan will
serve the purpose admirably If bones are thrown away without
stewing, good food will have been wasted. The soups given in
this book are made of unflavoured stock, a supply of which ought
to be constantly on hand. Its consumption will vary with the
tastes as well as the numbers of a family, and therefore it is scarcely
gDssible to say when the supply from cooked bones will fall short.
ut if the cook should find that she is short of stock, she should pro¬
cure two-pennywortli of bones and make it so that she may never be
without. A spoon that has been dipped in boiling water should be
used to take the fat from the stock. Mutton, Boasted (February
12th) ; Baked Potatoes (May 4th) ; Salad (March 13th) ; Cottage
Plum Pudding (June 6th) ; Cheese (June 8th).
Things that must not be Forgotten. •
1. Boil the ox-cheek and put it into a mould with seasoning
(April 6th).
2. Boil the brine with a little more salt, and when it is cold put the
thin flank of beef into it.
3. Pastry to be made to-day (April P7th) : — One Bkubarb Pie ;
One Plum Pie (Bottled Fruit) (August 7th) ; One Baked Custard
Tart (January 19th); Tea-cakes (August 26th) ; Hominy Cake (Octo¬
ber 16th).
A YEARS COOKERY.
77
February 14th.
Breakfast.
Toasted Bacon.
Collared Tongue.
Tea-cakes.
Dry Toast.
Brown and White Bread
and Butter.
Mustard and Cress.
Bread and Milk.
Luncheon.
Spicy Pie (made of the
broken meat from the
leg of mutton✪ Spicy Pie).
Bemains of Cottage Plum
Pudding, cut into slices
and fried.
Dinner.
Sis or eight Oysters for each
person, with Brown Bread
and Butter and a cut
Lemon.
Beef a la Mode.
Potatoes ; Brussels Sprouts.
Lemon Pudding.
Cheese.
Marketing.
For tlie Day,— Fresh Oysters. Anglo-Dutch, American, or Portuguese Oysters
will be found excellent, and are much lower in price than natives. About two
pounds of Beef. Any part that is lean and tender will do, but it should be
cut thick ; a piece from the buttock, or a portion of the thick flank, the clod,
or sticking, or even some ox-cheek will answer the purpose Potatoes,
Brussels Sprouts ; half a pound of beef Suet,
A year's cookery
1880Page 66 · 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
When white soups are wanted a white saucepan should be used, and the stock should be made of veal bones, or the liquor in which fowls, turkeys, and rabbits have been boiled. Brown soups can be made from beef and mutton bones also. The bones and trimmings that are left on plates and dishes should never be thrown away until they have been stewed in this way, and the cook should keep one stewpan for the purpose of making stock ; an ordinary iron stewpan will serve the purpose admirably If bones are thrown away without stewing, good food will have been wasted. The soups given in this book are made of unflavoured stock, a supply of which ought to be constantly on hand. Its consumption will vary with the tastes as well as the numbers of a family, and therefore it is scarcely
possible to say when the supply from cooked bones will fall short.
ut if the cook should find that she is short of stock, she should pro¬ cure two-pennywortli of bones and make it so that she may never be without. A spoon that has been dipped in boiling water should be used to take the fat from the stock. Mutton, Roasted (February 12th) ; Baked Potatoes (May 4th) ; Salad (March 13th) ; Cottage Plum Pudding (June 6th) ; Cheese (June 8th).
Things that must not be Forgotten. •
1. Boil the ox-cheek and put it into a mould with seasoning (April 6th).
2. Boil the brine with a little more salt, and when it is cold put the thin flank of beef into it.
3. Pastry to be made to-day (April 27th) : — One Rhubarb Pie ; One Plum Pie (Bottled Fruit) (August 7th) ; One Baked Custard Tart (January 19th); Tea-cakes (August 26th) ; Hominy Cake (Octo¬ ber 16th).
February 14th.
Breakfast.
Toasted Bacon.
Collared Tongue.
Tea-cakes.
Dry Toast.
Brown and White Bread and Butter.
Mustard and Cress.
Bread and Milk.
Luncheon.
Spicy Pie (made of the broken meat from the leg of mutton).
Bemains of Cottage Plum Pudding, cut into slices and fried.
Dinner.
Sis or eight Oysters for each person, with Brown Bread and Butter and a cut Lemon.
Beef a la Mode.
Potatoes ; Brussels Sprouts. Lemon Pudding.
Cheese.
Marketing.
For tlie Day,— Fresh Oysters. Anglo-Dutch, American, or Portuguese Oysters will be found excellent, and are much lower in price than natives. About two pounds of Beef. Any part that is lean and tender will do, but it should be cut thick ; a piece from the buttock, or a portion of the thick flank, the clod, or sticking, or even some ox-cheek will answer the purpose Potatoes, Brussels Sprouts ; half a pound of beef Suet,
Records on this page
Spicy Pie