Jane was overjoyed at this arrangement, and after thanking the kind rector warmly, flew to tell Ada, who was most thankful to hear of it, for Jane’s future had been weighing on her mind ever since her own engagement.
“Of course, you will always spend your holidays with us, darling,” she said, and in this she was warmly seconded by Mr. Redfern.
So Jane recovered her spirits, and lest the household should think her a “Niobe—all tears,” turned her interest with energy to the housekeeping, and at Mrs. Oldham’s request arranged the meals for a week, choosing all the dishes and helping to prepare several herself. Here is the list of dinners. She said she found it a most delightful change not to have to be very economical over the eggs.
Jardinière Soup. Braised Leg of Mutton (cold). Salad. Plum Tart. Curd Cheesecakes.
Hash in Piquante Sauce. Boiled Chicken and Cucumber Sauce. Curd Cheesecakes. Rice Pudding.
Curry Soup. Roast Bullock’s Heart. Boiled Roly Poly.
Hake with Brown Sauce. Mince. Veal Cutlets. Pancakes with Chocolate Sauce.
Roast Ribs of Beef. Artichokes and Cheese Sauce. Boiled Fruit Pudding.
Tomato Soup. Cold Beef. Baked Potatoes. Beans à la Flamande. Bakewell Pudding.
Here are the recipes for some of the dishes. The jardinière soup and the braised mutton were one dish divided into two parts, and were cooked on the previous day. We give the recipe for both dishes in one.
_Braised Leg of Mutton._—Take a large lettuce, two carrots, one turnip, two onions, two tomatoes, a blade of mace, two bay-leaves, a small piece of cinnamon, a teaspoonful of celery seed tied in muslin, a dessertspoonful of salt, and twelve peppercorns. Wash and slice the vegetables and arrange them in layers with the herbs and spices at the bottom of a large fish-kettle. Lay the leg of mutton on this bed of vegetables and pour two quarts of water over. Put on the lid and set the fish-kettle by the side of the stove for seven hours, turning the meat over when half done and basting it with the liquor from time to time. Do not let it boil. Remove the leg of mutton without sticking a fork in it, put it on a dish and let it get cold. Strain off the liquor in which the mutton was cooked into a basin, and when it cools skim off the fat. Shred a few slices of carrot, onion, and turnip and cook them separately. Re-heat the liquor and add them when it is hot. Serve the liquor and the freshly-cooked vegetables as jardinière soup, and the leg of mutton cold with a salad.