Dinner. — Fried Whiting ( see January 17tli). Sea Pie. — Cut the
buttock steak into neat pieces, convenient for serving. If the meat
is cut with the grain it will be more likely to be tender. Skin, wash,
and cut into small pieces, a moderate-sized carrot, a moderate-sized
turnip, and a small onion ; a couple of potatoes can be added if
liked. If not wanted immediately, turn the vegetables into cold
water. Put a layer of meat into a saucepan, sprinkle pepper and
salt over, then put in the cut-up vegetables and the rest of the meat ;
pour in as much cold water as will barely cover the meat ; put it
on the fire to boil while the crust is being made. If it should reach
the boiling-point before the crust is ready, draw it back and let it
simmer. To make the crust, skin the suet, free it from fibres, and
chop it very finely. In many kitchens there is a mincing machine,
which saves both time and labour in chopping suet. When this is
not the case, and the suet has to be chopped with a knife, it is best
i
174
A YEAR'S COOKERY.
to shred it first very finely, then turn the pieces round and chop
the suet a little at a time, using the knife as a lever — that is, keeping
it down at the point, and raising the upper part only. When it gets
sticky, a little hour should be sprinkled over it. In freeing the knife
from suet, the fingers should not be drawn down the length of the
blade, as that would cause the suet to come off in a lump that would
have to be chopped over again. Rather it should be taken off with the
fingers at once, and in small quantities. When the suet is chopped
as fine as sifted bread-crumbs, rub it into three-quarters of a pound
of hour, add a pinch of salt and a teaspoonful of baking powder✪ Sea Pie,
and make it into a stiff paste with cold water. Roll it out, and
make it round to fit the saucepan ; lay it upon the beef ; put on the
lid, and simmer the pie gently for an hour and a half. Pass the
knife round it occasionally to keep it from burning. When it is
done enough, put the meat and vegetables on a dish, cut the suet-
crust in quarters and lay these on the top, pour the gravy over all,
and serve. A Sea Pie is both wholesome and palatable, but its
appearance is not very elegant. Potatoes (April 7th) ; Boiled Lentils
(March 2nd) ; Fig Pudding (June 3rd) ; Cheese (June 8th).
Things that must not he Forgotten.
1. Turn and rub the beef in the brine.
2. Prepare the rhubarb mould for dinner, and the stone cream
for supper to-morrow evening (June 3rd and July 1st).
3. Make the mayonnaise sauce for the Italian salad to-morrow.
When made, it can be put into a clean, dry bottle, and corked closely ;
it will keep for some time (August 30th).
4. Also, to save time on Sunday evening, fillet the anchovies for
the salad. They will not spoil if they are kept between two plates
in a cool place.
Sunday, March 15th.
Breakfast.
Boiled Ham.
Poached Eggs on
Toast.
Dry Toast.
Tea-cakes.
Brown and White
Bread and Butter.
Porridge.
Dinner.
Mock Turtle Soup
(from tinned
soup).
Fillet of Veal stuffed
and roasted.
Toasted Bacon.
Seakale.
Potatoes.
Rhubarb Mould.
Cheese.
Tea.
Brown and White
Bread and Butter.
Damson Jam.
Tea-cakes.
Sultana Cake.
Suppei>
Italian Salad.
Stone Cream.
Lemon Cheese¬
cakes.
Cheese and Water*
cress.
✪ Mock Turtle Soup
A year's cookery
1880Page 95 · 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
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Dinner. — Fried Whiting ( see January 17tli). Sea Pie. — Cut the
buttock steak into neat pieces, convenient for serving. If the meat
is cut with the grain it will be more likely to be tender. Skin, wash,
and cut into small pieces, a moderate-sized carrot, a moderate-sized
turnip, and a small onion ; a couple of potatoes can be added if
liked. If not wanted immediately, turn the vegetables into cold
water. Put a layer of meat into a saucepan, sprinkle pepper and
salt over, then put in the cut-up vegetables and the rest of the meat ;
pour in as much cold water as will barely cover the meat ; put it
on the fire to boil while the crust is being made. If it should reach
the boiling-point before the crust is ready, draw it back and let it
simmer. To make the crust, skin the suet, free it from fibres, and
chop it very finely. In many kitchens there is a mincing machine,
which saves both time and labour in chopping suet. When this is
not the case, and the suet has to be chopped with a knife, it is best
i
174
A YEAR'S COOKERY.
to shred it first very finely, then turn the pieces round and chop
the suet a little at a time, using the knife as a lever — that is, keeping
it down at the point, and raising the upper part only. When it gets
sticky, a little hour should be sprinkled over it. In freeing the knife
from suet, the fingers should not be drawn down the length of the
blade, as that would cause the suet to come off in a lump that would
have to be chopped over again. Rather it should be taken off with the
fingers at once, and in small quantities. When the suet is chopped
as fine as sifted bread-crumbs, rub it into three-quarters of a pound
of hour, add a pinch of salt and a teaspoonful of baking powder,
and make it into a stiff paste with cold water. Roll it out, and
make it round to fit the saucepan ; lay it upon the beef ; put on the
lid, and simmer the pie gently for an hour and a half. Pass the
knife round it occasionally to keep it from burning. When it is
done enough, put the meat and vegetables on a dish, cut the suet-
crust in quarters and lay these on the top, pour the gravy over all,
and serve. A Sea Pie is both wholesome and palatable, but its
appearance is not very elegant. Potatoes (April 7th) ; Boiled Lentils
(March 2nd) ; Fig Pudding (June 3rd) ; Cheese (June 8th).
Things that must not he Forgotten.
1. Turn and rub the beef in the brine.
2. Prepare the rhubarb mould for dinner, and the stone cream
for supper to-morrow evening (June 3rd and July 1st).
3. Make the mayonnaise sauce for the Italian salad to-morrow.
When made, it can be put into a clean, dry bottle, and corked closely ;
it will keep for some time (August 30th).
4. Also, to save time on Sunday evening, fillet the anchovies for
the salad. They will not spoil if they are kept between two plates
in a cool place.
Sunday, March 15th.
Breakfast.
Boiled Ham.
Poached Eggs on
Toast.
Dry Toast.
Tea-cakes.
Brown and White
Bread and Butter.
Porridge.
Dinner.
Mock Turtle Soup
(from tinned
soup).
Fillet of Veal stuffed
and roasted.
Toasted Bacon.
Seakale.
Potatoes.
Rhubarb Mould.
Cheese.
Tea.
Brown and White
Bread and Butter.
Damson Jam.
Tea-cakes.
Sultana Cake.
Suppei>
Italian Salad.
Stone Cream.
Lemon Cheese¬
cakes.
Cheese and Water*
cress.