[A year's cookery].

  • Sarah Sharp Hamer
Date:
[1880?]
Catalogue details

Licence: Public Domain Mark

Credit: [A year's cookery]. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    5/458 page 3
    January 2nd. Breakfast. Luncheon. Dinner. Sardines. Cod Pie. Celery Soup. Kidneys and Bacon. 7 Pancakes. Irish Stew. Toast. Potatoes and Savoy. Marmalade. Lemon Pudding-. Bread and Butter. Milk Porridge. Cheese and Watercress. Marketing. For the Day.—Three Lemons; one dozen large Oysters for the Cod Pie. If native oysters may not be afforded, Portuguese or American oysters may be used ; or, if these cannot be procured, tinned oysters will answer for the pur- pose. If a little sauce were left as well as fish, the oysters can be dispensed with altogether. If scallop-shells are not in the house, half-a-dozen of the deep shells of the oysters should be scoured and taken care of; they will do for scalloped fish. Vegetables—Potatoes, Savoy, and Watercress. For To-morrow.—Bloaters (one will probably be enough for each person); one tin Collared Tongue; four pounds of the Fillet of the Rump of Beef. (See Marketing, January 10t,h.) Tongues are now to be procured in tins already cooked; they need only to be turned out, to have a napkin or frill pinned round them, and to be garnished with parsley. They are very good, and it is cheaper in the first instance to buy them in this way than to prepare them at home, although the bought tongues are so mellow that they do not “go” very far. (See also February 4th.) The fillet of the rump of beef i3 a very tender piece of meat. It generally is sold at a price very little below that asked for rump steak, but there is no bone or skin belonging to it, so that it cannot be called an expensive joint. If there is any difficulty about getting this weight of the fillet (and there very likely will be), the butcher may be told to cut through and give a portion of the rump also. There will then be a small piece of skirting, a little fat, and a', very little bone, and the meat ought to be charged 2d. or 3d. less per pound. As soon as it is sent home, it should be brushed all over with a table-spoonful of vinegar, have a little pepper and salt sprinkled lightly over it, and bo hung in a cool, airy place. Of course the hook must not be stuck into the fleshy part of the meat, but into a portion of the skin. Breakfast.—Kidneys and Bacon.—Trim away the fat; skin and cut each kidney into slices the round way. Mix on a plate a table- spoonful of flour, a salt-spoonful of salt, and half a salt-spoonful of pepper. Dip each slice into the mixture. Melt a little bacon fat or butter in the frying-pan. When it is melted, put in the rashers of bacon procured for the purpose yesterday. They must be cut very thinly into small pieces convenient for serving. Fry them very gently over a slow fire, and turn them repeatedly. When done enough, put them on the dish on which they are to be served, and fry the slices of kidney in the same fat. In one minute turn them; in about four minutes they will be done enough, and may be put on the dish with the bacon. They ought to be slightly under- done. Pour away the superabundant fat, sprinkle a tea-spoonful of flour into the remainder, and mix it thoroughly, beating it smooth with the back of a wooden spoon. Add gradually as much water as will make a tolerably thick sauce. Stir this over the fire till it boils,
    digitised image 1
    digitised image 2
    digitised image 3