Roast Goose. Ham and Brussels Stewed Beef à la Jardinière.
Sprouts.
Vase of
Flowers.
Game Pie.
Boiled Turkey and
Celery Sauce.
_Entrées._
Fillets of Grouse and
Sauce Piquante.
Curried Lobster. Mutton Cutlets and
Soubise Sauce.
Vase of
Flowers.
Sweetbreads.
_Third Course._
Apricot Pheasants, Victoria
Tourte. removed by Sandwiches.
Plum-Pudding.
Lemon Jelly. Vanilla Cream. Champagne Jelly.
Vase of
Flowers.
Blancmange.
Tipsy Cake. Wild Ducks, Mince Pies.
removed by
Iced Pudding.
Dessert and Ices.
Dinner for 12 persons.
_First Course._—Game soup; clear vermicelli soup; codfish au gratin;
fillets of whitings à la maître d’hôtel. _Entrées._—Filet de bœuf
and sauce piquante; fricasseed chicken; oyster patties; curried
rabbit. _Second Course._—Roast turkey and sausages; boiled leg of
pork and vegetables; roast goose; stewed beef à la Jardinière. _Third
Course._—Widgeon; partridges; Charlotte aux pommes; mince pies; orange
jelly, lemon cream; apple tart; cabinet pudding. Dessert and ices.
Dinner for 10 persons.
_First Course._—Mulligatawny soup; fried slices of codfish; soles à la
crême. _Entrées._—Croquettes of fowl; pork cutlets and tomato sauce.
_Second Course._—Roast ribs of beef; boiled turkey and celery sauce;
tongue, garnished; lark pudding; vegetables. _Third Course._—Roast
hare; grouse; plum-pudding; mince pies; Charlotte à la Parisienne;
cheesecakes; apple tart; Nesselrode pudding. Dessert and ices.
Dinner for 8 persons.
_First Course._—Carrot soup; crimped cod and oyster sauce; baked soles.
_Entrées._—Mutton kidneys à la Française; oyster patties. _Second
Course._—Boiled beef and vegetables; marrow-bones; roast fowls and
water-cresses; tongue, garnished; game pie. _Third Course._—Partridges;
blancmange; compôte of apples; vol-au-vent of pears; almond
cheesecakes; lemon pudding. Dessert and ices.
Dinners for 6 persons.
_First Course._—Rabbit soup; brill and shrimp sauce. _Entrées._—Curried
fowl; oyster patties. _Second Course._—Roast turkey and sausages;
boiled leg of pork; vegetables. _Third Course._—Hunters’ pudding; lemon
cheesecakes; apple tart; custards, in glasses; raspberry cream. Dessert.
* * * * *
_First Course._—Ox-tail soup; crimped cod and oyster sauce.
_Entrées._—Savoury rissoles; fowl scollops à la Béchamel. _Second
Course._—Haunch of mutton; boiled chickens and celery sauce;
bacon-cheek, garnished with Brussels sprouts; vegetables. _Third
Course._—Snipes; orange jelly; cheesecakes; apples à la Portugaise;
apricot-jam tartlets; soufflé of rice. Dessert.
* * * * *
_First Course._—Vermicelli soup; soles à la maître d’hôtel; fried
eels. _Entrées._—Pork cutlets and tomato sauce; ragoût of mutton à
la Jardinière. _Second Course._—Roast goose; boiled leg of mutton
and vegetables. _Third Course._—Pheasants; whipped cream; meringues;
compôte of Normandy pippins; mince pies; plum-pudding. Dessert.
* * * * *
_First Course._—Carrot soup; baked cod; fried smelts. _Entrées._—Stewed
rump-steak à la Jardinière; fricasseed chicken. _Second Course._—Roast
leg of mutton, boned and stuffed; boiled turkey and oyster sauce;
vegetables. _Third Course._—Wild ducks; fancy pastry; lemon cream;
damson tart, with bottled fruit; custards, in glasses; cabinet pudding.
Dessert.
DECEMBER, Plain Family Dinners for.
_Sunday._—1. Carrot soup. 2. Roast beef, horseradish sauce, vegetables.
3. Plum-pudding, mince pies.
_Monday._—1. Fried whitings, melted butter. 2. Rabbit pie, cold beef,
mashed potatoes. 3. Plum-pudding cut in slices and warmed, apple tart.
_Tuesday._—1. Hashed beef and broiled bones, pork cutlets and tomato
sauce; vegetables. 2. Baked lemon pudding.
_Wednesday._—1. Boiled neck of mutton and vegetables,—the broth served
first with a little pearl barley or rice boiled in it. 2. Bakewell
pudding.
_Thursday._—1. Roast leg of pork, apple sauce; vegetables. 2. Rice
snowballs.
_Friday._—1. Soles à la crême. 2. Cold pork and mashed potatoes,
broiled rump-steaks and oyster sauce. 3. Rolled jam pudding.
_Saturday._—1. The remains of cold pork curried, dish of rice, mutton
cutlets and mashed potatoes. 2. Baked apple dumplings.
* * * * *
_Sunday._—1. Roast turkey and sausages, boiled leg of pork, pease
pudding; vegetables. 2. Baked apple pudding, mince pies.
_Monday._—1. Hashed turkey, cold pork, mashed potatoes. 2. Mincemeat
pudding.
_Tuesday._—1. Pea-soup made from liquor in which pork was boiled. 2.
Boiled fowls and celery sauce, vegetables. 3. Baked rice pudding.
_Wednesday._—1. Roast leg of mutton, stewed Spanish onions, potatoes.
2. Baked rolled jam pudding.
_Thursday._—1. Baked cod’s head. 2. Cold mutton, roast hare, gravy and
red-currant jelly. 3. Macaroni.
_Friday._—1. Hare soup, made with stock and remains of roast hare. 2.
Hashed mutton, pork cutlets, and mashed potatoes. 3. Open tarts, rice
blancmange.
_Saturday._—1. Rump-steak-and-kidney pudding, vegetables. 2. Mince
pies, baked apple dumplings.
DECEMBER, Things in Season.
_Fish._—Barbel, brill, carp, cod, crabs, eels, dace, gudgeons,
haddocks, herrings, lobsters, oysters, perch, pike, shrimps, skate,
sprats, soles, tench, thornback, turbot, whiting.
_Meat._—Beef, house lamb, mutton, pork, venison.
_Poultry._—Capons, chickens, fowls, geese, pigeons, pullets, rabbits,
teal, turkeys, widgeons, wild ducks.
_Game._—Hares, partridges, pheasants, snipes, woodcocks.
_Vegetables._—Broccoli, cabbages, carrots, celery, leeks, onions,
potatoes, parsnips, Scotch kale, turnips, winter spinach.
_Fruit._—Apples, chestnuts, filberts, grapes, medlars, oranges, pears,
walnuts, dried fruits, such as almonds and raisins, figs, dates,
&c.,—crystallized preserves.