Dinner. — Tomato Puree . — Mince finely a slialot and a small
onion, and fry these with either a slice of bacon cut small or with
one or two strips of bacon-rind, and the contents of a two-pound tin
of preserved tomatoes. When fresh tomatoes are in season, half-a-
dozen fresh tomatoes cut into slices should be used, and are, of
course, to be preferred. Pass the tomatoes through a hair sieve.
Boil about three pints of nicely-flavoured stock. When boiling, stir
in two table- spoonfuls of crushed tapioca; keep stirring till the
tapioca looks clear ; add the tomatoes ; make all hot together, season
with pepper and a little salt, if required✪ Tomato Puree, and serve. Stewed Steak
110
A YEAR'S COOKERY
(January 31st); Potatoes (May 12th); Turnip Tops (June 4th); Brown
Bread Pudding (July 20tli) ; Cheese (June 8th).
Tilings that must not be Forgotten.
1. Turn the beef in the brine.
2. Remember that the brown bread pudding can be made of
broken pieces of brown bread, if there are any.
3. Put the stalks of the watercress into water all night.
4. If liked, the rice for luncheon to-morrow can be prepared over¬
night (January 28th).
5. Leave a rasher of bacon for the macaroni on March 12th.
March 12th.
Breakfast.
Luncheon.
Dinner.
Collared Tongue.
Watercress and Radishes.
Hot Buttered Toast.
Dry Toast.
Brown and White Bread and
Butter.
Porridge.
Macaroni and Bacon.
Rice with Apples and Beet¬
root.
Fried Whiting.
Boiled Silverside of Beef.
Mashed Turnips.
Carrots.
Potatoes.
Semolina Pudding.
Cheese.
Marketing.
For tlie Day.— Whiting, one for each person {see January 17th); eight pounds
of the thin end of the Flank of Beef, cut as square as possible ; Turnips,
Carrots, Potatoes.
For To-morrow.— A tin of Oysters ; a pint of Split Peas.
Breakfast. — Collared Tongue ( see Marketing, January 2nd).
Watercress and young Radishes . — Cut the stalks off the watercress
and lay it in a dish. Wash the radishes and take the tops off, scrape
tho roots slightly, and slit each one twice across to make it look
something like an open flower. Make a bed of watercress in a dish,
lay the cut radishes on this, and place a small salt-cellar in the middle
of the dish, which is now ready for the table. Watercress and radishes
thus arranged have a very pretty effect, and afford a pleasant variety
for the breakfast-table.— Porridge (January 25th).
Luncheon. — Macaroni and Bacon (January 27th) ; Bice with
Apples and Beetroot (January 28th).
Dinner. — Fried Whiting (January 17th); Boiled Silverside .of
Beef (February 23rd); Mashed Turnips (September 30th) ; Carrots
(July 6th).; Potatoes (April 7th). Semolina Pudding. — Put a pint
and a half of milk into a saucepan with three table-spoonfuls
of semolina. Put the saucepan on the fire, and stir the milk
occasionally till it boils and the semolina swells. Let it cool, then
stir into it two well-beaten eggs, and add moist sugar to sweeten
A YEAR'S COOKERY.
Ill
it. Butter a quart pie-dish, pour the mixture into it, grate a little
nutmeg✪ Semolina Pudding over the top, and bake in a well-heated oven. When the
pudding is set, and a coloured skin forms on the top, it is done
enough. It will take about three-quarters of an hour. Cheese (June
8 th). _
Tilings that must not be Forgotten.
1. Take the marrow out of the beef-bone when it comes from
table. It can be made into marrow toast for breakfast to-morrow.
A year's cookery
1880Page 92 · 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
Dinner. — Tomato Purée . — Mince finely a slialot and a small onion, and fry these with either a slice of bacon cut small or with one or two strips of bacon-rind, and the contents of a two-pound tin of preserved tomatoes. When fresh tomatoes are in season, half-adozen fresh tomatoes cut into slices should be used, and are, of course, to be preferred. Pass the tomatoes through a hair sieve. Boil about three pints of nicely-flavoured stock. When boiling, stir in two table- spoonfuls of crushed tapioca; keep stirring till the tapioca looks clear; add the tomatoes; make all hot together, season with pepper and a little salt, if required, and serve. Stewed Steak
(January 31st); Potatoes (May 12th); Turnip Tops (June 4th); Brown Bread Pudding (July 20tli) ; Cheese (June 8th).
Tilings that must not be Forgotten.
1. Turn the beef in the brine.
2. Remember that the brown bread pudding can be made of broken pieces of brown bread, if there are any.
3. Put the stalks of the watercress into water all night.
4. If liked, the rice for luncheon to-morrow can be prepared over¬ night (January 28th).
5. Leave a rasher of bacon for the macaroni on March 12th.
March 12th.
Breakfast.
Luncheon.
Dinner.
Collared Tongue.
Watercress and Radishes. Hot Buttered Toast.
Dry Toast.
Brown and White Bread and Butter.
Porridge.
Macaroni and Bacon.
Rice with Apples and Beet¬ root.
Fried Whiting.
Boiled Silverside of Beef. Mashed Turnips.
Carrots.
Potatoes.
Semolina Pudding.
Cheese.
Marketing.
For tlie Day.— Whiting, one for each person {see January 17th); eight pounds of the thin end of the Flank of Beef, cut as square as possible ; Turnips, Carrots, Potatoes.
For To-morrow.— A tin of Oysters ; a pint of Split Peas.
Breakfast. — Collared Tongue ( see Marketing, January 2nd). Watercress and young Radishes . — Cut the stalks off the watercress and lay it in a dish. Wash the radishes and take the tops off, scrape tho roots slightly, and slit each one twice across to make it look something like an open flower. Make a bed of watercress in a dish, lay the cut radishes on this, and place a small salt-cellar in the middle of the dish, which is now ready for the table. Watercress and radishes thus arranged have a very pretty effect, and afford a pleasant variety for the breakfast-table.— Porridge (January 25th).
Luncheon. — Macaroni and Bacon (January 27th) ; Bice with Apples and Beetroot (January 28th).
Dinner. — Fried Whiting (January 17th); Boiled Silverside .of Beef (February 23rd); Mashed Turnips (September 30th) ; Carrots (July 6th).; Potatoes (April 7th). Semolina Pudding. — Put a pint and a half of milk into a saucepan with three table-spoonfuls of semolina. Put the saucepan on the fire, and stir the milk occasionally till it boils and the semolina swells. Let it cool, then stir into it two well-beaten eggs, and add moist sugar to sweeten
it. Butter a quart pie-dish, pour the mixture into it, grate a little nutmeg over the top, and bake in a well-heated oven. When the pudding is set, and a coloured skin forms on the top, it is done enough. It will take about three-quarters of an hour. Cheese (June 8 th). _
Tilings that must not be Forgotten.
1. Take the marrow out of the beef-bone when it comes from table. It can be made into marrow toast for breakfast to-morrow.
Records on this page
Tomato PureeSemolina Pudding