Dinner for 18 persons.
_First Course._
Green-Pea Soup,
removed by
Salmon and dressed
Cucumber.
Whitebait. Vase of Stewed Trout.
Flowers.
Soup à la Reine,
removed by
Mackerel à la Maître
d’Hôtel.
_Entrées._
Lamb Cutlets and
Peas.
Lobster Curry Vase of Scollops of
en Casserole. Flowers. Chickens.
Chicken Patties.
_Second Course._
Haunch of Venison.
Pigeon Pie.
Boiled Capons. Vase of Spring Chickens.
Flowers.
Braised Ham.
Saddle of Lamb.
_Third Course._
Roast Ducks,
removed by
Vanilla Soufflé.
Prawns. Raspberry Cream. Custards.
Vase of
Flowers.
Cherry Tart. Raspberry-and-Currant
Tart.
Strawberry Cream.
Creams. Green Goose, Tartlets.
removed by
Iced Pudding.
Dessert and Ices.
Dinner for 12 persons.
_First Course._—Soup à la Jardinière; chicken soup; crimped
salmon and parsley-and-butter; trout aux fines herbes, in cases.
_Entrées._—Tendrons de veau and peas; lamb cutlets and cucumbers.
_Second Course._—Loin of veal à la Béchamel; roast fore-quarter of
lamb; salad; braised ham, garnished with broad beans; vegetables.
_Third Course._—Roast ducks; turkey poult; stewed peas à la Française;
lobster salad; cherry tart; raspberry-and-currant tart; custards, in
glasses; lemon creams; Nesselrode pudding; marrow pudding. Dessert and
ices.
Dinner for 8 persons.
_First Course._—Green-pea soup; salmon and lobster sauce; crimped
perch and Dutch sauce. _Entrées._—Stewed veal and peas; lamb cutlets
and cucumbers. _Second Course._—Haunch of venison; boiled fowls à la
Béchamel; braised ham; vegetables. _Third Course._—Roast ducks; peas à
la Française; lobster salad; strawberry cream; blancmange; cherry tart;
cheesecakes; iced pudding. Dessert and ices.
Dinner for 6 persons.
_First Course._—Soup à la Jardinière; salmon trout and
parsley-and-butter; fillets of mackerel à la maître d’hôtel.
_Entrées._—Lobster cutlets; beef palates, à la Italienne. _Second
Course._—Roast lamb; boiled capon and white sauce; boiled tongue,
garnished with small vegetable marrows; bacon and beans. _Third
Course._—Goslings; whipped strawberry cream; raspberry-and-currant
tart; meringues; cherry tartlets; iced pudding. Dessert and ices.
* * * * *
_First Course._—Julienne soup; crimped salmon and caper sauce;
whitebait. _Entrées._—Croquettes à la Reine; curried lobster.
_Second Course._—Roast lamb; rump of beef à la Jardinière. _Third
Course._—Larded turkey poult; raspberry cream; cherry tart; custards,
in glasses; Gâteaux à la Genévése; Nesselrode pudding. Dessert.
JULY, Plain Family Dinners for.
_Sunday._—1. Salmon trout and parsley-and-butter. 2. Roast fillet of
veal, boiled bacon-cheek, peas, potatoes. 3. Raspberry-and-currant
tart, baked custard pudding.
_Monday._—1. Green-pea soup. 2. Roast fowls garnished with
water-cresses; gravy, bread sauce; cold veal and salad. 3. Cherry tart.
_Tuesday._—1. John dory and lobster sauce. 2. Curried fowl with remains
of cold fowls, dish of rice, veal rolls with remains of cold fillet. 3.
Strawberry cream.
_Wednesday._—1. Roast leg of mutton, vegetable marrow and potatoes,
melted butter. 2. Black-currant pudding.
_Thursday._—1. Fried soles, anchovy sauce. 2. Mutton cutlets and tomato
sauce, hashed mutton, peas, potatoes, 3. Lemon dumplings.
_Friday._—1. Boiled brisket of beef, carrots, turnips, suet dumplings,
peas, potatoes. 2. Baked semolina pudding.
_Saturday._—1. Cold beef and salad, lamb cutlets and peas. 2. Rolled
jam pudding.
_Sunday._—1. Julienne soup. 2. Roast lamb, half calf’s head, tongue and
brains, boiled ham, peas and potatoes. 3. Cherry tart, custards.
_Monday._—1. Hashed calf’s head, cold lamb and salad. 2. Vegetable
marrow and white sauce, instead of pudding.
_Tuesday._—1. Stewed veal, with peas, young carrots, and potatoes.
Small meat pie. 2. Raspberry-and-currant pudding.
_Wednesday._—1. Roast ducks stuffed, gravy, peas, and potatoes; the
remains of stewed veal rechauffé. 2. Macaroni served as a sweet pudding.
_Thursday._—1. Slices of salmon and caper sauce. 2. Boiled knuckle
of veal, parsley-and-butter, vegetable marrow and potatoes. 3.
Black-currant pudding.
_Friday._—1. Roast shoulder of mutton, onion sauce, peas and potatoes.
2. Cherry tart, baked custard pudding.
_Saturday._—1. Minced mutton, rump-steak-and-kidney pudding. 2. Baked
lemon pudding.
JULY, Things in Season.
_Fish._—Carp, crayfish, dory, flounders, haddocks, herrings, lobsters,
mackerel, mullet, pike, plaice, prawns, salmon, shrimps, soles,
sturgeon, tench, thornback.
_Meat._—Beef, lamb, mutton, veal, buck venison.
_Poultry._—Chickens, ducklings, fowls, green geese, leverets, plovers,
pullets, rabbits, turkey poults, wheatears, wild ducks (called
flappers).
_Vegetables._—Artichokes, asparagus, beans, cabbages, carrots,
cauliflowers, celery, cresses, endive, lettuces, mushrooms, onions,
peas, radishes, small salading, sea-kale, sprouts, turnips, vegetable
marrow,—various herbs.
_Fruit._—Apricots, cherries, currants, figs, gooseberries, melons,
nectarines, pears, pineapples, plums, raspberries, strawberries,
walnuts in high season, for pickling.
JULIENNE, Soup à la.
_Ingredients._—½ pint of carrots, ½ pint of turnips, ¼ pint of onions,
2 or 3 leeks, ½ head of celery, 1 lettuce, a little sorrel and
chervil, if liked, 2 oz. of butter, 2 quarts of stock. _Mode._—Cut the
vegetables into strips of about 1¼ inch long, and be particular they
are all the same size, or some will be hard whilst the others will
be done to a pulp. Cut the lettuce, sorrel, and chervil into larger
pieces; fry the carrots in the butter, and pour the stock boiling to
them. When this is done, add all the other vegetables and herbs, and
stew gently for at least an hour. Skim off all the fat, pour the soup
over thin slices of bread, cut round about the size of a shilling,
and serve. _Time._—1½ hour. _Average cost._—1_s._ 3_d._ per quart.
_Seasonable_ all the year. _Sufficient_ for 8 persons.
[Illustration: STRIPS OF VEGETABLE.]
_Note._—In summer, green peas, asparagus-tops, French beans, &c., can
be added. When the vegetables are very strong, instead of frying them
in butter at first, they should be blanched, and afterwards simmered in
the stock.
KALE BROSE (a Scotch Recipe).
_Ingredients._—Half an ox-head or cow-heel, a teacupful of toasted
oatmeal, salt to taste, 2 handfuls of greens, 3 quarts of water.
_Mode._—Make a broth of the ox-head or cow-heel, and boil it till
oil floats on the top of the liquor, then boil the greens, shred, in
it. Put the oatmeal, with a little salt, into a basin, and mix with
it quickly a teacupful of the fat broth: it should not run into one
doughy mass, but form knots. Stir it into the whole, give one boil,
and serve very hot. _Time._—4 hours. _Average cost_, 8_d._ per quart.
_Seasonable_ all the year, but more suitable in winter. _Sufficient_
for 10 persons.