Dinner for 18 persons.
_First Course._
Mock-Turtle Soup,
removed by
Cod’s Head and Shoulders.
Stewed Eels. Vase of Red Mullet.
Flowers.
Clear Ox-tail Soup,
removed by
Fried Filleted Soles.
_Entrées._
Riz de Veau aux
Tomates.
Ragoût of Vase of Cotelettes de Porc
Lobster. Flowers. à la Robert.
Poulet à la Marengo.
_Second Course._
Roast Turkey.
Pigeon Pie.
Boiled Turkey and Vase of Boiled Ham.
Celery Sauce. Flowers.
Tongue, garnished.
Saddle of Mutton.
_Third Course._
Charlotte Pheasants, Apricot-Jam
à la Parisienne. removed by Tartlets.
Plum-Pudding.
Jelly.
Cream. Vase of Cream.
flowers.
Jelly.
Mince Pies. Snipes, Maids
removed by of Honour.
Pommes à la Condé.
Dinner for 12 persons.
_First Course._—Carrot soup à la Crécy; ox-tail soup; turbot and
lobster sauce; fried smelts, with Dutch sauce. _Entrées._ Mutton
cutlets, with Soubise sauce; sweetbreads; oyster patties; fillets
of rabbits. _Second Course._—Roast Turkey; stewed rump of beef à
la jardinière; boiled ham, garnished with Brussels sprouts; boiled
chickens and celery sauce. _Third course._—Roast hare; teal; eggs à la
neige; vol-au-vent of preserved fruit; 1 jelly; 1 cream; potatoes à la
maître d’hôtel; grilled mushrooms; dessert and ices.
Dinner for 10 persons.
_First Course._—Soup à la Reine; whitings au gratin; crimped cod and
oyster sauce. _Entrées._—Tendrons de veau; curried fowl and boiled
rice. _Second Course._—Turkey, stuffed with chestnuts, and chestnut
sauce; boiled leg of mutton, English fashion, with caper sauce and
mashed turnips. _Third course._—Woodcocks or partridges; widgeon;
Charlotte à la vanille; cabinet pudding; orange jelly; blancmange;
artichoke bottoms; macaroni, with Parmesan cheese; dessert and ices.
Dinner for 8 persons.
_First course._—Mulligatawny soup; brill and shrimp sauce; fried
whitings. _Entrées._—Fricasseed chicken; pork cutlets, with tomato
sauce. _Second course._—Haunch of mutton; boiled turkey and celery
sauce; boiled tongue, garnished with Brussels sprouts. _Third
Course._—Roast pheasants; meringues à la crême; compôte of apples;
orange jelly, cheesecakes; soufflé of rice; dessert and ices.
Dinners for 6 persons.
_First Course._—Julienne soup; soles à la Normandie.
_Entrées._—Sweetbreads, with sauce piquante; mutton cutlets, with
mashed potatoes. _Second Course._—Haunch of venison; boiled fowls and
bacon, garnished with Brussels sprouts. _Third Course._—Plum pudding;
custards in glasses; apple tart; fondue à la Brillat Savarin; dessert.
* * * * *
_First Course._—Vermicelli soup; fried slices of codfish and anchovy
sauce; John Dory. _Entrées._—Stewed rump-steak à la jardinière;
rissoles; oyster patties. _Second Course._—Leg of mutton; curried
rabbit and boiled rice. _Third Course._—Partridges; apple fritters;
tartlets of greengage jam; orange jelly; plum-pudding; dessert.
* * * * *
_First Course._—Pea-soup; baked haddock; soles à la crême.
_Entrées._—Mutton cutlets and tomato sauce; fricasseed rabbit.
_Second Course._—Roast pork and apple sauce; breast of veal, rolled
and stuffed; vegetables. _Third Course._—Jugged hare; whipped cream;
blancmange; mince pies; cabinet pudding.
* * * * *
_First Course._—Palestine soup; fried smelts; stewed eels.
_Entrées._—Ragoût of lobster; broiled mushrooms; vol-au-vent of
chicken. _Second Course._—Sirloin of beef; boiled fowls and celery
sauce; tongue, garnished with Brussels sprouts. _Third Course._—Wild
ducks; Charlotte aux pommes; cheesecakes; transparent jelly, inlaid
with brandy cherries; blancmange; Nesselrode pudding.
JANUARY, Plain Family Dinners for.
_Sunday._—1. Boiled turbot and oyster sauce, potatoes. 2. Roast leg or
griskin of pork, apple sauce, brocoli, potatoes. 3. Cabinet pudding,
and damson tart made with preserved damsons.
_Monday._—1. The remains of turbot warmed in oyster sauce, potatoes. 2.
Cold pork, stewed steak. 3. Open jam tart, which should have been made
with the pieces of paste left from the damson tart; baked arrowroot
pudding.
_Tuesday._—1. Boiled neck of mutton, carrots, mashed turnips, suet
dumplings, and caper sauce: the broth should be served first, and a
little rice or pearl barley should be boiled in it along with the meat.
2. Rolled jam pudding.
_Wednesday._—1. Roast rolled ribs of beef, greens, potatoes, and
horseradish sauce. 2. Bread-and-butter pudding, cheesecakes.
_Thursday._—1. Vegetable soup (the bones from the ribs of beef should
be boiled down with this soup), cold beef, mashed potatoes. 2.
Pheasants, gravy, bread sauce. 3. Macaroni.
_Friday._—1. Fried whitings or soles. 2. Boiled rabbit and onion sauce,
minced beef, potatoes. 3. Currant dumplings.
_Saturday._—1. Rump-steak pudding or pie, greens, and potatoes. 2.
Baked custard pudding and stewed apples.
* * * * *
_Sunday._—1. Codfish and oyster sauce, potatoes. 2. Joint of roast
mutton, either leg, haunch, or saddle; brocoli and potatoes,
red-currant jelly. 3. Apple tart and custards, cheese.
_Monday._—1. The remains of codfish picked from the bone, and warmed
through in the oyster sauce; if there is no sauce left, order a few
oysters and make a little fresh; and do not let the fish boil, or it
will be watery. 2. Curried rabbit, with boiled rice served separately,
cold mutton, mashed potatoes. 3. Somersetshire dumplings with wine
sauce.
_Tuesday._—1. Boiled fowls, parsley-and-butter; bacon garnished with
Brussels sprouts; minced or hashed mutton. 2. Baroness pudding.
_Wednesday._—1. The remains of the fowls cut up into joints and
fricasseed; joint of roast pork and apple sauce, and, if liked,
sage-and-onion, served on a dish by itself; turnips and potatoes. 2.
Lemon pudding, either baked or boiled.
_Thursday._—1. Cold pork and jugged hare, red-currant jelly, mashed
potatoes. 2. Apple pudding.
_Friday._—1. Boiled beef, either the aitchbone or the silver side of
the round; carrots, turnips, suet dumplings, and potatoes: if there
is a marrow-bone, serve the marrow on toast at the same time. 2. Rice
snowballs.
_Saturday._—1. Pea-soup made from liquor in which beef was boiled; cold
beef, mashed potatoes. 2. Baked batter fruit pudding.
JANUARY, Things in Season.
_Fish._—Barbel, brill, carp, cod, crabs, crayfish, dace, eels,
flounders, haddocks, herrings, lampreys, lobsters, mussels, oysters,
perch, pike, plaice, prawns, shrimps, skate, smelts, soles, sprats,
sturgeon, tench, thornback, turbot, whitings.
_Meat._—Beef, house lamb, mutton, pork, veal, venison.
_Poultry._—Capons, fowls, tame pigeons, pullets, rabbits, turkeys.
_Game._—Grouse, hares, partridges, pheasants, snipe, wild-fowl,
woodcock.
_Vegetables._—Beetroot, brocoli, cabbages, carrots, celery, chervil,
cresses, cucumbers (forced), endive, lettuces, parsnips, potatoes,
savoys, spinach, turnips, various herbs.
_Fruit._—Apples, grapes, medlars, nuts, oranges, pears, walnuts,
crystallized preserves (foreign), dried fruits, such as almonds and
raisins; French and Spanish plums; prunes, figs, dates.