Dinner for 18 persons.
_First Course._
Hare Soup,
removed by
Turbot and Oyster Sauce.
Fried Eels.
Fried Whitings.
Vase of
Flowers.
Oyster Soup,
removed by
Crimped Cod à la Maître
d’Hôtel.
_Second Course._
Roast Fowls, garnished with
Water-cresses.
Braised Capon.
Boiled Ham, garnished.
Boiled Fowls and
White Sauce.
Vase of
Flowers.
Pâté Chaud.
Haunch of Mutton.
_Entrées._
Lobster Patties.
Lark Pudding.
Filets de Perdrix.
Vase of
Flowers.
Fricasseed Chicken.
_Third Course._
Meringues.
Ducklings,
removed by
Iced Pudding.
Cheesecakes.
Orange Jelly.
Coffee Cream.
Clear Jelly.
Vase of
Flowers.
Victoria
Sandwiches.
Blancmange.
Gâteau de
Pommes.
Partridges,
removed by
Cabinet Pudding.
Dessert and Ices.
Dinner for 12 persons.
_First Course._—Soup à la reine; clear gravy soup; brill and lobster
sauce; fried smelts. _Entrées._—Lobster rissoles; beef palates; pork
cutlets à la soubise; grilled mushrooms. _Second Course._—Braised
turkey; haunch of mutton; boiled capon and oysters; tongue, garnished
with tufts of broccoli; vegetables and salads. _Third Course._—Wild
ducks; plovers; orange jelly; clear jelly; Charlotte Russe; Nesselrode
pudding; gâteau de riz; sea-kale; maids of honour; desert and ices.
Dinner for 10 persons.
_First Course._—Palestine soup; John Dory, with Dutch sauce; red
mullet, with sauce Génoise. _Entrées._—Sweetbread cutlets, with
poivrade sauce; fowl au Béchamel. _Second Course._—Roast saddle of
mutton; boiled capon and oysters; boiled tongue, garnished with
Brussels sprouts. _Third Course._—Guinea-fowls; ducklings; pain de
rhubarb; orange jelly; strawberry cream; cheesecakes; almond pudding;
fig pudding; dessert and ices.
Dinner for 8 persons.
_First Course._—Mock turtle soup; fillets of turbot à la crême; fried
filleted soles and anchovy sauce. _Entrées._—Larded fillets of rabbits;
tendrons de veau with purée of tomatoes. _Second Course._—Stewed rump
of beef à la Jardinière; roast fowls; boiled ham. _Third Course._—Roast
pigeons or larks; rhubarb tartlets; meringues; clear jelly; cream; ice
pudding; soufflé; dessert and ices.
Dinners for 6 persons.
_First Course._—Rice soup; red mullet, with Génoise sauce; fried
smelts. _Entrées._—Fowl pudding; sweetbreads. _Second Course._—Roast
turkey and sausages; boiled leg of pork; pease pudding. _Third
Course._—Lemon jelly; Charlotte à la vanille; maids of honour;
plum-pudding, removed by ice pudding; dessert.
* * * * *
_First Course._—Spring soup; boiled turbot and lobster sauce.
_Entrées._—Fricasseed rabbit; oyster patties. _Second Course._—Boiled
round of beef and marrow-bones; roast fowls, garnished with
water-cresses and rolled bacon; vegetables. _Third Course._—Marrow
pudding; cheesecakes; tartlets of greengage jam; lemon cream; rhubarb
tart; dessert.
* * * * *
_First Course._—Vermicelli soup; fried whitings; stewed eels.
_Entrées._—Poulet à la Marengo; breast of veal stuffed and rolled.
_Second Course._—Roast leg of pork and apple sauce; boiled capon and
oysters; tongue, garnished with tufts of broccoli. _Third Course._—Wild
ducks; lobster salad; Charlotte aux pommes; pain de rhubarb; vanilla
cream; orange jelly; dessert.
_First Course._—Ox-tail soup; cod à la crême; fried soles.
_Entrées._—Lark pudding; fowl scollops. _Second Course._—Roast leg of
mutton; boiled turkey and celery sauce; pigeon pie; small ham, boiled
and garnished; vegetables. _Third Course._—Game, when liked; tartlets
of raspberry jam; vol-au-vent of rhubarb; Swiss cream; cabinet pudding;
broccoli and sea-kale; dessert.
FEBRUARY, Plain Family Dinners for.
_Sunday._—1. Ox-tail soup. 2. Roast beef, Yorkshire pudding, broccoli,
potatoes. 3. Plum-pudding, apple tart. Cheese.
_Monday._—1. Fried soles, plain melted butter, and potatoes. 2. Cold
roast beef, mashed potatoes. 3. The remains of plum-pudding cut in
slices, warmed, and served with sifted sugar sprinkled over it. Cheese.
_Tuesday._—1. The remains of ox-tail soup from Sunday. 2. Pork cutlets
with tomato sauce; hashed beef. 3. Rolled jam pudding. Cheese.
_Wednesday._—1. Boiled haddock and plain melted butter. 2. Rump-steak
pudding, potatoes, greens. 3. Arrowroot, blancmange, garnished with jam.
_Thursday._—1. Boiled leg of pork, greens, potatoes, pease pudding. 2.
Apple fritters, sweet macaroni.
_Friday._—1. Pea-soup made with liquor that the pork was boiled in. 2.
Cold pork, mashed potatoes. 3. Baked rice pudding.
_Saturday._—1. Broiled herrings and mustard sauce. 2. Haricot mutton.
3. Macaroni, either served as a sweet pudding or with cheese.
* * * * *
_Sunday._—1. Carrot soup. 2. Boiled leg of mutton and caper sauce,
mashed turnips, roast fowls, and bacon. 3. Damson tart made with
bottled fruit, ratafia pudding.
_Monday._—1. The remainder of fowl curried and served with rice;
rump-steaks and oyster sauce, cold mutton. 2. Rolled jam pudding.
_Tuesday._—1. Vegetable soup made with liquor the mutton was boiled in
on Sunday. 2. Roast sirloin of beef, Yorkshire pudding, broccoli, and
potatoes. 3. Cheese.
_Wednesday._—1. Fried soles, melted butter. Cold beef and mashed
potatoes; if there is any cold mutton left, cut it into neat slices and
warm it in a little caper sauce. 2. Apple tart.
_Thursday._—1. Boiled rabbit and onion sauce, stewed beef and
vegetables, made with the remains of cold beef and bones. 2. Macaroni.
_Friday._—1. Roast leg of pork, sage and onions and apple sauce, greens
and potatoes. 2. Spinach and poached eggs instead of pudding. Cheese
and water-cresses.
_Saturday._—1. Rump-steak and kidney pudding, cold pork and mashed
potatoes. 2. Baked rice pudding.
FEBRUARY, Things in Season.
_Fish._—Barbel, brill, carp; cod may be bought, but is not so good as
in January; crabs, crayfish, dace, eels, flounders, haddocks, herrings,
lampreys, lobsters, mussels, oysters, perch, pike, place, prawns,
shrimps, skate, smelts, soles, sprats, sturgeon, tench, thornback,
turbot, whiting.
_Meat._—Beef, house lamb, mutton, pork, veal.
_Poultry._—Capons, chickens, ducklings, tame and wild pigeons, pullets
with eggs, turkeys, wild-fowl, though now not in full season.
_Game._—Grouse, hares, partridges, pheasants, snipes, woodcock.
_Vegetables._—Beetroot, broccoli (purple and white), Brussels sprouts,
cabbages, carrots, celery, chervil, cresses, cucumbers (forced),
endive, kidney-beans, lettuces, parsnips, potatoes, savoys, spinach,
turnips—various herbs.
_Fruit._—Apples (golden and Dutch pippins), grapes, medlars, nuts,
oranges, pears (Bon Chrétien), walnuts, dried fruits (foreign), such
as almonds and raisins; French and Spanish plums; prunes, figs, dates,
crystallized preserves.
FENNEL SAUCE, for Mackerel.
_Ingredients._—½ pint of melted butter, rather more than 1
tablespoonful of chopped fennel. _Mode._—Make the melted butter very
smooth, chop the fennel rather small, carefully cleansing it from any
grit or dirt, and put it to the butter when this is on the point of
boiling. Simmer for a minute or two, and serve in a tureen. _Time._—2
minutes. _Average cost_, 4_d._ _Sufficient_ to serve with 5 or 6
mackerel.