A year's cookery : giving dishes for breakfast, luncheon, and dinner for every day in the year, with practical instructions for their preparation, and a special section on foods for invalids / by Phyllis Browne.

  • Sarah Sharp Hamer
Date:
1892
Catalogue details

Licence: Public Domain Mark

Credit: A year's cookery : giving dishes for breakfast, luncheon, and dinner for every day in the year, with practical instructions for their preparation, and a special section on foods for invalids / by Phyllis Browne. Source: Wellcome Collection.

    15/504 (page 7)
    meat, add two table-spoonfuls of strong gravy (made by boiling tlie bones and rapidly reducing the liquor), a little pepper and salt, a few drops of essence of anchovy, and a dessert-spoonful of chopped parsley. Mix thoroughly together. Line some tartlet or patty¬ pans with good short crust (June 19th), fill them with the prepared mince, cover them with paste, ornament them in the usual way, egg them over, and bake in a quick oven. They will take from twenty minutes to half an hour. Serve very hot, neatly arranged on a dish covered with a napkin. If liked, the mutton can be flavoured with a little piece of shallot and two or three mushrooms chopped small, and this will make an agreeable variety. If pastry is made on Friday, these pies could be made at the same time. Rice Pudding (February 24th). Dinner.—Milk Soup.—Put a quart of water on the fire. Peel and throw into cold water two large potatoes, or three small ones, and one leek ; the white part only of the leek should be taken. If a leek cannot be procured, a small onion may be used instead, but the flavour will not be so delicate. When the water boils, throw in the vegetables, add an ounce of butter and a little pepper and salt. Boil for an hour. Pass the soup through a colander, and press the vegetables through with the back of a wooden spoon. Return pulp and soup to the saucepan, add three-quarters of a pint of milk, and stir till it boils. Sprinkle in gradually a heaped table-spoonful of crushed tapioca, and boil for about a quarter of an hour ; keep stirring all the time, or the tapioca may get into lumps. This crushed tapioca may be bought in packets specially prepared for purposes of this kind, or, if preferred, tapioca siftings can be bought by the pound of the corn- chandler. Serve the soup as hot as possible. Fillet of Beef (February 11th); Boiled Batter Pudding (May 18th); Baked Potatoes (May 4th); Mashed Parsnips. [Proceed as for Mashed Turnips (September 30th), but scrape the Parsnips instead of paring them]. Cheese (June 8th). Things that must not foe Forgotten. 1. Make a hole in the centre of each little mutton pie, to keep it from bursting whilst it is being baked. 2. When carving the collared tongue, cut a tolerably thick slice straight from the top; lay this aside, and put it in its place again before putting the tongue away. This will help to keep the meat from getting dry The slice of tongue can be used afterwards in another way.