A year's cookery

Half-a-dozen Oysters each, with Brown Bread and Butter and cut Lemon. Boiled Rabbits. Bacon. Onion Sauce. Mashed Potatoes. Town Pudding. Cheese. Marketing. For the Day;— Fresh Oysters (February 14th) ; a couple of Ostend Rabbits, trussed for boiling (January 24th) ; Bacon, about two pounds, to be boiled ( see Marketing, January 3rd) ; Spanish Onions, Potatoes, Rhubarb, Apples; German Yeast. For To-morrow.— A couple of fresh, unsalted Pig’s Feet (February 7th) ; one tin of preserved Prawns. Breakfast. — Bloaters (January 3rd); Brawn (March 2nd); Brawn Sauce (January 15th) ; Bread and Milk (January 25th). Luncheon. — It is probable there will be only unsightly pieces of meat left on the mutton-bone ; these may be minced and made into mutton pies (January 3rd), or mutton tart (January 10th). ( See Note 4 below.) Remains of Suet Dumpling , Toasted. — Cut the dumpling into neat slices half an inch thick. Place these on the pins of a Dutch-oven, and toast them before the fire til.' hot through and lightly browned. Or, if preferred, put them in a dripping-tin and make them hot in the oven. Serve on a hot dish, with treacle or jam. Dinner. — Boiled Rabbits. — If requested to do so, the poulterer will skin and truss the rabbits. Should he omit the business, however, proceed as follows : — Make a slit under the body, and take out all that is inside. Break the first joint, and cut round the skin of each leg. Begin to draw off the skin at the hind legs, and draw it over the fore legs, and, last of all, over the head. Take out the eyes ; wash the rabbits inside and out, and let them soak for ten minutes in luke¬ warm water. Wipe them well, and truss them, with the hind legs forward, the fore legs backward, the head fastened to the side by means of a skewer passed through the eyes and body. Put the rabbits into boiling water, as much as will cover them ; let them boil up, skim the liquor, and simmer them gently till done enough. They will take from three-quarters of an hour to an hour. Lift them upon a hot dish, and cover them quite over with onion sauce, and serve more onion sauce in a tureen. The bacon may either be boiled tc serve with the rabbit or it may be cut into rashers and toasted (see January 19th). Some cooks cut the rabbits into joints before sending them to table. Liver sauce may be substituted for onion sauce if the flavour of onions is disliked. Bacon (March 30th) ; Onion Sauce (October 14th); Liver Sauce (December 22nd); Mashed Potatoes (May 12th); Town Pudding (December 3rd); Cheese (June 8 th). Things that must not be Forgotten. 1. Turn the beef in the brine. 2. Stew the mutton-bone in water for stock ( see February 13th). 3. Carefully preserve the liquor in which the rabbit was boiled. 4. Pastry to be made to-day (April 17th). Rhubarb pie, apple pie, open jam tart (August 7th); also tea-cakes (August 26tli), sultana cake (August 2nd). The trimmings of the pies can be used to make the mutton pies for luncheon to-day, and the apple balls for to¬ morrow (March 7th). 5. Prepare the pig’s feet for breakfast to-morrow ( see Note, February 7th). March 7th. Breakfast. Luncheon. Dinner. Tinned Prawns. Rabbit Gateau (made of the Croûte au Pot. Pigs’ Eeet, with Brawn remnants of rabbit). Beef Stewed with Vege« Sauce. Apple Balls (made with tables. Tea-cakes. trimmings of pastry).