Fricassee Of Calf's Head

We had a most taking dish for Monday morning's breakfast, made from the remains left from a calfs head. The meat had been laid in cowheel gravy, and stewed gently for fifteen minutes in a clean saucepan. To this was added three ounces of lean ham, finely chopped, a small minced shallot, a tablespoonful of ketchup, the juice of a lemon, and a dust of cayenne. Half of the jelly was poured into a well-oiled mould, then part of the meat and the half tongue were laid in, and the rest of the jelly poured on; it turned out beautifully. Everything Miss Bell sent to table was garnished, but this did not cost much, as she used so little; and the improved appearance of the dishes fully repaid her for all her trouble.

On Tuesday morning my sister was suffering from the effects of over-exertion, and was unable to come down to breakfast with the rest of us. The little dish that my cousin took up to her was as follows: Two or three neatly cut pieces of nicely toasted bread were laid on a warm plate, and the gravy that ran from a joint of meat poured over them, they were then sprinkled with salt, and garnished with parsley. Often, as Miss Bell said, a prettily arranged dish will tempt a poor appetite, when a badly served one is refused. The " invalid's tea," served with the toasted bread, she made by breaking a new-laid egg into a vessel, and beating it a little; then she passed it through a fine sieve into a cup of well-made, sweetened, and creamed tea, stirring it the whole time. For breakfast downstairs we had an artistic dish of eggs, bacon, and toast. My cousin had toasted some pieces of bread, clapped each one between her hands, and cut off the crusts; then she poured upon them some of the liquor from the thin slices of streaky bacon she had been grilling. The bacon was nattily arranged upon the toast, and around it were five neatly trimmed poached eggs, garnished with tufts of watercress.

On Wednesday, my sister had an early cup of tea, and at half-past ten the most delicious little dish imaginable was taken her.

Eggs And Port Wine

It consisted of a new-laid egg mixed with a tablespoonful of cold water; then a glass of invalid port wine, and half the quantity of water, a dash of nutmeg, and a teaspoonful of castor sugar were put into a saucepan, and well heated; the egg was strained and stirred in gradually This mixture was then poured into a glass and served with sponge cake.

On Tuesday my father said to me, " I feel sure, Louisa, that as your cousin is such a good cook, she could sometimes give us some sweets for breakfast." Accordingly, with our fish - soused salmon - there was on Wednesday morning a dish of jam squares.

Jam Squares

She made a good rich paste, rolled it out thin and cut into pieces. Over these was spread a small quantity of jam, ' then they were doubled over, cut into small square shapes, laid on a piece of buttered paper, placed on a baking plate, and iced over. They were baked in a moderate oven for twenty minutes, but not allowed to colour. When arranged on the dish they were garnished tastefully with red Virginia creeper leaves. These jam squares were eaten cold.

On Thursday morning at half-past ten, after her early cup of tea, my sister had some soup, the ingredients of which none of us knew until my cousin told us.