“The question naturally arises ‘what is the best beverage to place upon the breakfast and supper table every day of the year?'”, Phyllis Brown writes in ‘A Year’s Cookery’, written in 1892. “I have specially addressed myself to peopleof moderate income, with moderate domestic help and ordinary kitchen utensils”, Ms Browne says. “The movable feasts are put down at a likely time of the year, because of the special dishes that are connected with them…Three meals have been provided for daily: Breakfast, Luncheon, and Dinner. Those, however, who dine in the middle of the day, and who require Supper, will find that very nearly all the luncheon dishes may be served at Supper.”




Ox Eyes

Potted Grouse

Hot Buttered Toast

Dry Toast

Brown and White Bread and Butter

Corn Flour Milk


Swiss Stew

Baked Omelet


Croûte au Pot

Veal and Ham Pie

New Potatoes

Gooseberry Fool



For the Day|Two pounds of Veal for the pie, one pound for the Swiss Stew;six ounces of mild Ham; a quart of fresh green Gooseberries; a pennyworth of German Yeast; Potatoes.

For To-morrow| A tin of Pilchards; half a pound of German Sausage; two good-sized Ox-tails, ready jointed; six ounces of good Beef Suet.


Ox Eyes| Take some stale break and cut it into slices three-quarters of an inch thick. Stamp these into rounds with the top of a tea-cip, and out of the middle of each one take a smaller round the size of the top of an egg cup. Butter a dish that can be put into the over, lay the rings in, then cover with milk or cream (if sour cream is at hand it is to be preferred), and let them soak till soft. Drain away the milk and put a raw egg into the middle of each ring, sprinkle a little pepper and salt upon them, and put a tea-spponful of milk on each egg. Bake in a hot oven until the whites are set, but they must not brown. If the dish on which they are baked cannot be sent to table, take the ox eyes up carefully with a slice, lay them on a hot dish, and garnish with watercress.

Potted Grouse| (January 7th)

Corn Flour Milk| (June 19th)


Swiss Stew| Cut a pound of veal into neat pieces, season these with pepper and salt, and brown them in a little dripping in a stewpan. Wash and pare six large potatoes, and one onion; cut them into halves, let them noil for a few minutes, then drain them, and put them with the veal. Mince the onion and put it also with the meat, and add a tea-spoonful of vinegar, and a pint and a half of stock. Cover the pan closely, and simmer gently for an hour; thicken the gravy with flour, let it boil up, put a table-spoonful of ketchup with it and serve.

Baked Omelet| (June 24th)


Croûte au Pot| (April 12th)

Veal and Ham Pie| (April 29th)

New Potatoes| (April 12th)

Gooseberry Fool| (June 24th)

Cheese| (June 8th)