Barley Cream. — Take one pound of lean veal, cut it into dice,
and pour over it a pint and a half of cold water. Put a heaped table¬
spoonful of pearl barley into a small saucepan with a teacupful of
cold water. Bring it to a boil, then pour away the water, and throw
the barley in with the veal, and simmer all gently together for an
hour and a half. Strain the liquor, and pound the barley and the
veal together, then force all the pulp through a hair sieve with the
back of a wooden spoon. Keep moistening it with hot liquor to
make it go through more easily. When wanted for use, add salt
and a quarter of a pint of sweet cream✪ Barley Cream.
A YEAR'S COOKERY.
97
Sunday, March 1st.
Breakfast.
Dinner.
Tea.
Supper.
Sardines.
Soles, filleted, rolled,
Brown and White
Pressed Beef.
Devilled Turkey.
and baked.
Bread and Butter.
Celery and Beetroot
Vienna Bread.
Prairie Birds.
Vienna Bread.
Salad.
Dry Toast.
Honey.
Blown and White
Bread and But¬
ter.
Porridge.
Bacon.
Brown Gravy.
Bread Sauce.
Stewed Celery.
Potatoes.
Apple Gateau.
Orange Marmalade.
Eice Cake.
Ehubarb Pie.
Beeakfast. — Sardines ( January 12th); Devilled Turkey served as
Grouse (January 7th) ; Vienna Bread (August 26tli) ; Porridge
(January 25th).
Dinner. — Soles, Filleted, Foiled, and Baked. — Fillet the soles ( see
Filleted Soles, January 4th), smooth the fillets with a knife, and roll
them up, with the white skin inside. Grease a baking-tin with butter,
stand the rolled fillets in this, and sprinkle over each one salt,
white pepper, and a few drop's of lemon-juice. Grease a piece of
kitchen paper✪ Filleted Soles and lay it over the fish to keep it from browning, and
put the tin in the oven for five, or at most ten, minutes. Drain the
fillets on paper, put them on a hot dish, and garnish by placing
different coloured heaps alternately on the top of each little roll.
A piece of chili chopped small, a little chopped parsley, chopped egg-
yolk, pink ham finely minced, or, when it is to be had, a little heap
of chopped truffle, will answer the purpose. Pour maitre d’hotel
sauce (May 6th) round the rolls, or, if preferred, brown butter sauce
may be used (February 12th). The stock for maitre d’hotel sauce '
may be made by stewing the heads, tails, and fins of the fish in a pint
of cold water.
Prairie Birds. — Cook these birds just like grouse (August 30th),
and send rashers of bacon, brown gravy, and bread sauce to table
with them. Bacon (July 19th) ; Gravy (October 18th) ; Bread Sauce
(October 18th) ; Stewed Celery (December 2nd); Potatoes (May 12th) ;
Apple Gateau (September 24tli) ; Cheese ( J une 8th).
Suppee. — Celery and Beetroot Salad (March 13th).
Things that must not be Forgotten.
1. Stew the outer sticks of the celery, and reserve the inner por¬
tion for the salad to be served at supper.
2. If the requirements of the family are so limited that the legs
of the birds can be left untouched at dinner-time, they will be excel¬
lent devilled for breakfast. {See Devilled Drumsticks, January 14th.)
3. If any boiled beetroot is left it should be covered with vinegar
and preserved. It will keep for a long time, and will be excellent
for salads.
4. Put a breakfast-cupful of German lentils to soak in p]enty of
cold water.
98 A YEAR'S COOKERY.
March 2nd.
Breakfast.
Luncheon.
Dinner.
Toasted Bacon.
Toasted Eggs.
Vienna Bread.
Honey.
Dry Toast.
Brown and White Bread
and Butter.
A year's cookery
1880Page 82 · 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
Barley Cream. — Take one pound of lean veal, cut it into dice, and pour over it a pint and a half of cold water. Put a heaped table¬ spoonful of pearl barley into a small saucepan with a teacupful of cold water. Bring it to a boil, then pour away the water, and throw the barley in with the veal, and simmer all gently together for an hour and a half. Strain the liquor, and pound the barley and the veal together, then force all the pulp through a hair sieve with the back of a wooden spoon. Keep moistening it with hot liquor to make it go through more easily. When wanted for use, add salt and a quarter of a pint of sweet cream.
Sunday, March 1st.
Breakfast.
Dinner.
Tea.
Supper.
Sardines.
Soles, filleted, rolled,
Brown and White
Pressed Beef.
Devilled Turkey.
and baked.
Bread and Butter.
Celery and Beetroot
Vienna Bread.
Prairie Birds.
Vienna Bread.
Salad.
Dry Toast.
Honey.
Blown and White Bread and But¬ ter.
Porridge.
Bacon.
Brown Gravy.
Bread Sauce.
Stewed Celery. Potatoes.
Apple Gateau.
Orange Marmalade. Eice Cake.
Ehubarb Pie.
Breakfast. — Sardines ( January 12th); Devilled Turkey served as Grouse (January 7th) ; Vienna Bread (August 26tli) ; Porridge (January 25th).
Dinner. — Soles, Filleted, Foiled, and Baked. — Fillet the soles ( see Filleted Soles, January 4th), smooth the fillets with a knife, and roll them up, with the white skin inside. Grease a baking-tin with butter, stand the rolled fillets in this, and sprinkle over each one salt, white pepper, and a few drops of lemon-juice. Grease a piece of kitchen paper and lay it over the fish to keep it from browning, and put the tin in the oven for five, or at most ten, minutes. Drain the fillets on paper, put them on a hot dish, and garnish by placing different coloured heaps alternately on the top of each little roll.
A piece of chili chopped small, a little chopped parsley, chopped eggyolk, pink ham finely minced, or, when it is to be had, a little heap of chopped truffle, will answer the purpose. Pour maitre d’hotel sauce (May 6th) round the rolls, or, if preferred, brown butter sauce may be used (February 12th). The stock for maitre d’hotel sauce ' may be made by stewing the heads, tails, and fins of the fish in a pint of cold water.
Prairie Birds. — Cook these birds just like grouse (August 30th), and send rashers of bacon, brown gravy, and bread sauce to table with them. Bacon (July 19th) ; Gravy (October 18th) ; Bread Sauce (October 18th) ; Stewed Celery (December 2nd); Potatoes (May 12th) ; Apple Gateau (September 24tli) ; Cheese ( J une 8th).
Suppee. — Celery and Beetroot Salad (March 13th).
Things that must not be Forgotten.
1. Stew the outer sticks of the celery, and reserve the inner por¬ tion for the salad to be served at supper.
2. If the requirements of the family are so limited that the legs of the birds can be left untouched at dinner-time, they will be excel¬ lent devilled for breakfast. {See Devilled Drumsticks, January 14th.)
3. If any boiled beetroot is left it should be covered with vinegar and preserved. It will keep for a long time, and will be excellent for salads.
4. Put a breakfast-cupful of German lentils to soak in p]enty of cold water.
March 2nd.
Breakfast.
Luncheon.
Dinner.
Toasted Bacon.
Toasted Eggs.
Vienna Bread.
Honey.
Dry Toast.
Brown and White Bread and Butter.
Records on this page
Barley CreamFilleted Soles