Breakfast. — Salt Fish, R4chaufffi of (April 11th) ; Pressed Beef,
prepared February 24th) ; Muffins (January 30th) ; Porridge (January
25th).
Luncheon. — Minced Yeal (May lltli). Bacon made Ilot. — Cut
the remains of the boiled bacon into thin slices, sprinkle over these
fine bread-crumbs that have been slightly seasoned with cayenne,
put them on a wire toaster and make them hot through, then serve.
Bacon warmed in this way is very good for breakfast. Baked Apples
(February 9th).
Dinner. — Macaroni Soup. — This soup is made of gravy soup, to
which boiled macaroni has been added. F or special occasions clear
soup would be needed, and for this it would be necessary to clarify
the soup (Clear Soup, April 9th). For every-day use, however,
good well-flavoured stock will answer the purpose excellently. In
this particular instance it will have been made by stewing the veal
and mutton bones with vegetables (Stock, February 13th). Macaroni
should always be boiled separately before being put into soup, as
the outside part is apt to be dirty, and the impurities can only be
removed by being dissolved. If the macaroni were boiled in plain
water, it would impart a slightly insipid taste to the soup. It is
best, therefore, to prepare a savoury stock for it by boiling one or
two bacon bones or strips of bacon rind, a leek, and six peppercorns
for half an hour in a quart of water✪ Macaroni Soup. The macaroni will be done
enough in about half an hour ; the time required, however, varies
with the quality of the macaroni. It should be soft and tender
without being pulpy. When sufficiently boiled it should be drained,
washed once more in cold water, cut into small pieces about a
quarter of an inch long, and put into the soup tureen. When ready
to be served the hot soup can be strained over it. A quarter of a
pound of macaroni is sufficient for three pints of soup. Curried
Rabbit (July 16th) ; Rice (July 21st) ; Potatoes (April 7th) ; New¬
market Pudding (June 2nd) ; Cheese (June 8th).
Tilings that must not be Forgotten.
1. Put the beef upon a clean dish, and keep it in a cool place. It
is to be used for supper on March 1st.
2. Wash a pound of prunes, and put them to soak in a pint and
a half of water.
3. Put a breakfast-cupful of white haricot beans to soak in cold
water to cover them.
4. Clean the pig’s head ( see Note 2, January 8th) ; boil the brine
in which the beef was pickled, and when it is cold put the head and
feet into it.
5. Boil some eggs hard for breakfast to-morrow. One egg may
be allowed for each person. Prepare also (for five or six eggs) half
a teacupful of bread-crumbs.
6. If any rice were left, put it on a separate dish, and be careful
that the curry does not touch it.
A YEAR'S COOKERY.
S3
February 27th
Breakfast.
Luncheon
Dinner.
Small Soles, Baited.
Devilled Eggs.
Watercress.
Buttered Toast.
Dry Toast.
Brown and White Bread
Liver and Bacon.
Stewed Prunes.
Kidney Soup.
Haricot Mutton.
Haricot Beans.
Potatoes.
Boiled Bice Pudding, made
of the remains of the rice
and Butter.
Biscuits and Milk.
left from the curry.
Cheese.
Marketing,
For the Day.— One pound and a half of Sheep’s Liver. (It is not probable that
calf’s liver can be procured, therefore sheep’s liver must be used.) Half a
pound of streaky Bacon cut into rashers {see January 3rd) ; half an Ox
Kidney, or two Sheep’s Kidneys ; Potatoes. ✪ Stewed Prunes
A year's cookery
1880Page 78 · 4 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
Breakfast. — Salt Fish, Réchauffé of (April 11th) ; Pressed Beef, prepared (February 24th) ; Muffins (January 30th) ; Porridge (January 25th).
Luncheon. — Minced Veal (May 11th). Bacon made Hot. — Cut the remains of the boiled bacon into thin slices, sprinkle over these fine bread-crumbs that have been slightly seasoned with cayenne, put them on a wire toaster and make them hot through, then serve. Bacon warmed in this way is very good for breakfast. Baked Apples (February 9th).
Dinner. — Macaroni Soup. — This soup is made of gravy soup, to which boiled macaroni has been added. F or special occasions clear soup would be needed, and for this it would be necessary to clarify the soup (Clear Soup, April 9th). For every-day use, however, good well-flavoured stock will answer the purpose excellently. In this particular instance it will have been made by stewing the veal and mutton bones with vegetables (Stock, February 13th). Macaroni should always be boiled separately before being put into soup, as the outside part is apt to be dirty, and the impurities can only be removed by being dissolved. If the macaroni were boiled in plain water, it would impart a slightly insipid taste to the soup. It is best, therefore, to prepare a savoury stock for it by boiling one or two bacon bones or strips of bacon rind, a leek, and six peppercorns for half an hour in a quart of water. The macaroni will be done enough in about half an hour ; the time required, however, varies with the quality of the macaroni. It should be soft and tender without being pulpy. When sufficiently boiled it should be drained, washed once more in cold water, cut into small pieces about a quarter of an inch long, and put into the soup tureen. When ready to be served the hot soup can be strained over it. A quarter of a pound of macaroni is sufficient for three pints of soup. Curried Rabbit (July 16th) ; Rice (July 21st) ; Potatoes (April 7th) ; NNewmarket Pudding (June 2nd) ; Cheese (June 8th).
Tilings that must not be Forgotten.
1. Put the beef upon a clean dish, and keep it in a cool place. It is to be used for supper on March 1st.
2. Wash a pound of prunes, and put them to soak in a pint and a half of water.
3. Put a breakfast-cupful of white haricot beans to soak in cold water to cover them.
4. Clean the pig’s head ( see Note 2, January 8th) ; boil the brine in which the beef was pickled, and when it is cold put the head and feet into it.
5. Boil some eggs hard for breakfast to-morrow. One egg may be allowed for each person. Prepare also (for five or six eggs) half a teacupful of bread-crumbs.
6. If any rice were left, put it on a separate dish, and be careful that the curry does not touch it.
S3
February 27th
Breakfast.
Luncheon
Dinner.
Small Soles, Baited. Devilled Eggs.
Watercress.
Buttered Toast.
Dry Toast.
Brown and White Bread
Liver and Bacon. Stewed Prunes.
Kidney Soup.
Haricot Mutton.
Haricot Beans.
Potatoes.
Boiled Bice Pudding, made
of the remains of the rice
and Butter. Biscuits and Milk.
left from the curry. Cheese.
Marketing,
For the Day.— One pound and a half of Sheep’s Liver. (It is not probable that calf’s liver can be procured, therefore sheep’s liver must be used.) Half a pound of streaky Bacon cut into rashers {see January 3rd) ; half an Ox Kidney, or two Sheep’s Kidneys ; Potatoes.
Records on this page
Macaroni SoupStewed PrunesDevilled EggsKidney Soup