It will not be necessary to give here a long bill of fare of cold
joints, &c., which may be placed on the sideboard, and do duty at the
breakfast-table. Suffice it to say, that any cold meat the larder
may furnish should be nicely garnished and be placed on the buffet.
Collared and potted meats or fish, cold game or poultry, veal-and-ham
pies, game-and-rump-steak pies, are all suitable dishes for the
breakfast-table; as also cold ham, tongue, &c. &c.
The following list of hot dishes may perhaps assist our readers in
knowing what to provide for the comfortable meal called breakfast.
Broiled fish, such as mackerel, whiting, herrings, dried haddocks,
&c.; mutton chops and rump-steaks, broiled sheep’s kidneys, kidneys à
la maître d’hôtel, sausages, plain rashers of bacon, bacon and poached
eggs, ham and poached eggs, omelets, plain boiled eggs, œufs-au-plat,
poached eggs on toast, muffins, toast, marmalade, butter, &c. &c.
In the summer, and when they are obtainable, always have a vase of
freshly-gathered flowers on the breakfast-table, and, when convenient,
a nicely-arranged dish of fruit: when strawberries are in season, these
are particularly refreshing; as also grapes, or even currants.