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.

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    o- January 1st, Breakfast. Savoury Eggs. „ Potted Beef. Hot Rolls or Toast, lloney. Bread and B utter. Porridge. Luncheon. Baked Rabbit. Italian Macaroni. Bread and Butter. Dinner. Fried Cod. Stewed Steak. Potatoes and Brussels Sprouts. Boiled Apple Dumpling with Sweet Sauce. Cheese and Celery. Marketing. For the Day.—Five slices, half an inch thick, from the middle of a large Cod; three pounds tender Steak ; two moderate-sized Rabbits ; one pound rashers of Bacon ; Potatoes, Brussels Sprouts, Celery; half a pound of Macaroni. Macaroni should he bought in small quantities. Six ounces of firm Beef Suet. The flesh of the fish should be Arm to the touch, and should rise immediately when pressed with the Anger. (See Marketing, January 3rd.) Rump steak is the best steak that can be chosen for this purpose, but it is expensive, and on this account buttock steak may be used in its place. Meat is likely to be tender when it yields to pressure, and when, a little taken between the finger and thumb can be crumbled. The steak should be cut evenly, and should be about an inch and a half in thickness. If there is any fear that it will not be tender, it may be brushed lightly over with vinegar before being used. See also recipe for Sea Pie (March lfth). For hints upon the choice of rabbits, see January 24th. The larger portion of the bacon is for the Rabbits, the remainder for the Kidneys. (Before choosing bacon, see January 3rd.) For To-morrow.—Four Sheep’s Kidneys—fine, plump, and perfectly fresh ; a large Neck of Mutton, as free from fat as possible (the neck should be hung in an airy place); Sardines. (See January 12th.) Breakfast.—Savoury Eggs.—Take as many small tins as there are eggs to be cooked—one for each person and one over is a usual allowance. Dariole moulds will be suitable for the purpose; but, wanting these, queen-cake tins or deep patty-pans may be used. Butter the tins well inside, and sprinkle in them a savoury mixture, made by mincing a slice of co-id boiled ham (fat and lean together), parsley, pepper, and salt. Two ounces of ham and a tea-spoonful of chopped parsley will be sufficient for three eggs. Break an egg care* B
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