Bread and Milk.
Rissoles (made of remains
of Pressed Beef).
Tapioca and Rice, baked.
Game Soup.
Stewed Steak.
Boiled Lentils.
Potatoes.
Gooseberry Tart.
Cheese.
Marketing.
For the Day.— Three pounds of tender Steak, cut evenly and about one and a
half inches thick. (See Marketing, January 1st.) Potatoes.
For To-morrow.— To be sent first thing in the morning, four pounds thick
Flank of Beef ; a bundle of Khubarb. Scotch Barley and Dried Peas will be
wanted.
Breakfast. —Toasted Bacon and Toasted Eggs (January 19th) ;
Vienna Bread (August 26th) ; Bread and Milk (January 25th).
Luncheon. — Bissoles (January 6th). Tapioca and Rice, Raked.
— Wash half a tea-cupful of rice and half a tea-cupful of tapioca.
But them into a pie-dish, and pour over them about three pints
of skim milk (fresh milk is, of course, to be preferred). Place a
small piece of butter the size of a threepenny-piece✪ Tapioca and Rice, Baked in the dish,
and bake in a moderately-heated oven. When a brown skin covers
the surface of the pudding it is done enough. It will take from one
and a half to two hours.
Dinner. — Game Soup, from the bones and trimmings of the
prairie hen (February 16th). Stewed Steak (January 31st). Roiled
Lentils. — Drain the lentils, and boil them in about three times their
bulk of water. In about half an hour they will be tender without
being broken at all. Drain them, and return them to the saucepan,
with a slice of fresh butter, a little pepper and salt, and a table¬
spoonful of vineg✪ Stewed Lentilsar. Shake them over the fire till they are quite
hot, and serve immediately. To make them very good, melt an ounce
of butter in a clean stewpan, and throw in a small onion finely
chopped. Stir in a tea-spoonful of flour, add pepper and salt to
taste, and sufficient stock and vinegar mixed to make a thick sauce.
Put in the lentils, and simmer for ten or fifteen minutes. Potatoes,
(April 7th) ; Gooseberry Tart (August 7th) ; Cheese (June 8th).
Tilings that must not be Forgotten.
1. To make Rrawn.— Wash the pig’s head lightly, cut off the
ears, and put them, with the pig’s feet, in a small saucepan, and
boil them for an hour and a half. Take them up, drain them, and
put them, with the head, into a larger pan ; cover all with cold water,
and boil for about two hours — less or more, according to the size of
A YEAR'S COOKERY.
99
the head, but they should boil until the flesh can be removed
from the bones. Lift the head out, remove the bones, skin the
tongue, bone the ears, and cut all into small pieces. Put the bones
back into the saucepan with two pints of the liquor in which the
head was boiled. Throw in a large onion cut into slices, two blades
of mace, six cloves, six allspice, and a small tea-spoonful of pepper¬
corns, two bay leaves, and a sprig of thyme. Bring the liquor to a
boil, then take off the lid and boil the stock quickly for half an hour,
or until half a pint has boiled away. Strain it, put it back into the
saucepan with the cut meat, boil up once more, taste it, and, if neces¬
sary, season it further ; put it into a wet mould (or into two moulds),
and let it stand till firm. Turn it out upon a dish, garnish with
parsley, and it is ready to serve. If liked, a pound or two of salted
beef or of gammon of bacon can be boiled with the brawn, and the
addition will be a great improvement.
A year's cookery
1880Page 83 · 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
Bread and Milk.
Rissoles (made of remains of Pressed Beef).
Tapioca and Rice, Baked.
Game Soup.
Stewed Steak.
Boiled Lentils.
Potatoes.
Gooseberry Tart.
Cheese.
Marketing.
For the Day.— Three pounds of tender Steak, cut evenly and about one and a half inches thick. (See Marketing, January 1st.) Potatoes.
For To-morrow.— To be sent first thing in the morning, four pounds thick Flank of Beef ; a bundle of Rhubarb. Scotch Barley and Dried Peas will be wanted.
Breakfast. —Toasted Bacon and Toasted Eggs (January 19th) ; Vienna Bread (August 26th) ; Bread and Milk (January 25th).
Luncheon. — Rissoles (January 6th). Tapioca and Rice, Baked. — Wash half a tea-cupful of rice and half a tea-cupful of tapioca. Put them into a pie-dish, and pour over them about three pints of skim milk (fresh milk is, of course, to be preferred). Place a small piece of butter the size of a threepenny-piece in the dish, and bake in a moderately-heated oven. When a brown skin covers the surface of the pudding it is done enough. It will take from one and a half to two hours.
Dinner. — Game Soup, from the bones and trimmings of the prairie hen (February 16th). Stewed Steak (January 31st). Boiled Lentils. — Drain the lentils, and boil them in about three times their bulk of water. In about half an hour they will be tender without being broken at all. Drain them, and return them to the saucepan, with a slice of fresh butter, a little pepper and salt, and a table¬ spoonful of vinegar. Shake them over the fire till they are quite hot, and serve immediately. To make them very good, melt an ounce of butter in a clean stewpan, and throw in a small onion finely chopped. Stir in a tea-spoonful of flour, add pepper and salt to taste, and sufficient stock and vinegar mixed to make a thick sauce. Put in the lentils, and simmer for ten or fifteen minutes. Potatoes, (April 7th) ; Gooseberry Tart (August 7th) ; Cheese (June 8th).
Tilings that must not be Forgotten.
1. To make Brawn.— Wash the pig’s head lightly, cut off the ears, and put them, with the pig’s feet, in a small saucepan, and boil them for an hour and a half. Take them up, drain them, and put them, with the head, into a larger pan ; cover all with cold water, and boil for about two hours — less or more, according to the size of
the head, but they should boil until the flesh can be removed from the bones. Lift the head out, remove the bones, skin the tongue, bone the ears, and cut all into small pieces. Put the bones back into the saucepan with two pints of the liquor in which the head was boiled. Throw in a large onion cut into slices, two blades of mace, six cloves, six allspice, and a small tea-spoonful of pepper¬ corns, two bay leaves, and a sprig of thyme. Bring the liquor to a boil, then take off the lid and boil the stock quickly for half an hour, or until half a pint has boiled away. Strain it, put it back into the saucepan with the cut meat, boil up once more, taste it, and, if neces¬ sary, season it further ; put it into a wet mould (or into two moulds), and let it stand till firm. Turn it out upon a dish, garnish with parsley, and it is ready to serve. If liked, a pound or two of salted beef or of gammon of bacon can be boiled with the brawn, and the addition will be a great improvement.
Records on this page
Tapioca and Rice, BakedStewed Lentils