Dinner for 18 persons.
_First Course._
Turtle or Mock Turtle Soup,
removed by
Salmon and dressed
Cucumber.
Red Mullet. Vase of Fillets of Whitings.
Flowers.
Spring Soup,
removed by
Boiled Turbot and Lobster
Sauce.
_Entrées._
Fricasseed Chicken.
Vol-au-Vent. Vase of Flowers. Compôte of Pigeons.
Larded Sweetbreads.
_Second Course._
Fore-quarter of Lamb.
Braised Capon.
Boiled Tongue, Vase of Ham.
garnished. Flowers.
Roast Fowls.
Rump of Beef à la
Jardinière.
_Third Course._
Apricot Guinea-Fowls, larded, Rhubarb
Tartlets. removed by Tart.
Cabinet Pudding.
Custards. Wine Jelly. Jelly, in
glasses.
Vase of
Flowers.
Italian Cream.
Ducklings,
Damson removed by Cheesecakes.
Tart. Nesselrode Pudding.
Dessert and Ices.
Dinner for 12 persons.
_First Course._—White soup; clear gravy soup; boiled salmon,
shrimp sauce, and dressed cucumber; baked mullets in paper cases.
_Entrées._—Filet de bœuf and Spanish sauce; larded sweetbreads;
rissoles; chicken patties. _Second Course._—Roast fillet of veal
and Béchamel sauce; boiled leg of lamb; roast fowls, garnished
with water-cresses; boiled ham, garnished with carrots and mashed
turnips; vegetables—sea-kale, spinach, or brocoli. _Third Course._—Two
ducklings; guinea-fowl, larded; orange jelly; Charlotte Russe; coffee
cream; ice pudding; macaroni with Parmesan cheese; spinach, garnished
with croûtons; dessert and ices.
Dinner for 10 persons.
_First Course._—Macaroni soup; boiled turbot and lobster sauce; salmon
cutlets. _Entrées._—Compôte of pigeons; mutton cutlets and tomato
sauce. _Second Course._—Roast lamb; boiled half calf’s head, tongue,
and brains; boiled bacon-cheek, garnished with spoonsfuls of spinach;
vegetables. _Third Course._—Ducklings; plum-pudding; ginger cream;
trifle; rhubarb tart; cheesecakes; fondues, in cases; dessert and ices.
Dinner for 8 persons.
_First Course._—Calf’s-head soup; brill and shrimp sauce; broiled
mackerel à la Maître d’Hôtel. _Entrées._—Lobster cutlets; calf’s liver
and bacon, aux fines herbes. _Second Course._—Roast loin of veal; two
boiled fowls à la Béchamel; boiled knuckle of ham; vegetables—spinach
or brocoli. _Third Course._—Wild ducks; apple custards; blancmange;
lemon jelly; jam sandwiches; ice pudding; potatoes à la Maître d’Hôtel;
dessert and ices.
Dinner for 6 persons.
_First Course._—Vermicelli soup; soles à la Crême. _Entrées._—Veal
cutlets; small vols-au-vent. _Second Course._—Small saddle of mutton;
half calf’s head; boiled bacon-cheek, garnished with Brussels sprouts.
_Third Course._—Cabinet pudding; orange jelly; custards, in glasses;
rhubarb tart; lobster salad; dessert.
* * * * *
_First Course._—Julienne soup; baked mullets. _Entrées._—Chicken
cutlets; oyster patties. _Second Course._—Roast lamb and mint
sauce; boiled leg of pork; pease pudding; vegetables. _Third
Course._—Ducklings; Swiss cream; lemon jelly; cheesecakes; rhubarb
tart; macaroni; dessert.
* * * * *
_First Course._—Oyster soup; boiled salmon and dressed cucumber.
_Entrées._—Rissoles; fricasseed chicken. _Second Course._—Boiled leg
of mutton, caper sauce; roast fowls, garnished with water-cresses;
vegetables. _Third Course._—Charlotte aux pommes; orange jelly; lemon
cream; soufflé of arrowroot; sea-kale; dessert.
* * * * *
_First Course._—Ox-tail soup; boiled mackerel. _Entrées._—Stewed mutton
kidneys; minced veal and oysters. _Second Course._—Stewed shoulder of
veal; roast ribs of beef and horseradish sauce; vegetables. _Third
Course._—Ducklings; tartlets of strawberry jam; cheesecakes; Gâteau de
Riz; carrot pudding; sea-kale; dessert.
MARCH, Plain Family Dinners for.
_Sunday._—1. Boiled ½ calf’s head, pickled pork, the tongue on a small
dish with the brains round it; mutton cutlets and mashed potatoes. 2.
Plum tart made with bottled fruit, baked custard pudding, Baroness
pudding.
_Monday._—1. Roast shoulder of mutton and onion sauce, brocoli, baked
potatoes. 2. Slices of Baroness pudding warmed, and served with sugar
sprinkled over Cheesecakes.
_Tuesday._—1. Mock turtle soup, made with liquor that calf’s head was
boiled in, and the pieces of head. 2. Hashed mutton, rump-steaks and
oyster sauce. 3. Boiled plum-pudding.
_Wednesday._—1. Fried whitings, melted butter, potatoes. 2. Boiled
beef, suet dumplings, carrots, potatoes, marrow-bones. 3. Arrowroot
blancmange, and stewed rhubarb.
_Thursday._—1. Pea-soup made from liquor that beef was boiled in. 2.
Stewed rump-steak, cold beef, mashed potatoes. 3. Rolled jam pudding.
_Friday._—1. Fried soles, melted butter, potatoes. 2. Roast loin of
mutton, brocoli, potatoes, bubble-and-squeak. 3. Rice pudding.
_Saturday._—1. Rump-steak pie, haricot mutton made with remains of cold
loin. 2. Pancakes, ratafia pudding.
* * * * *
_Sunday._—1. Roast fillet of veal, boiled ham, spinach and potatoes. 2.
Rhubarb tart, custards in glasses, bread-and-butter pudding.
_Monday._—1. Baked soles, potatoes. 2. Minced veal and rump-steak pie.
3. Somersetshire dumplings with the remains of custards poured round
them; marmalade tartlets.
_Tuesday._—1. Gravy soup. 2. Boiled leg of mutton, mashed turnips, suet
dumplings, caper sauce, potatoes, veal rissoles made with remains of
fillet of veal. 3. Cheese.
_Wednesday._—1. Stewed mullet. 2. Roast fowls, bacon, gravy, and bread
sauce, mutton pudding, made with a few slices of the cold meat and the
addition of two kidneys. 3. Baked lemon pudding.
_Thursday._—1. Vegetable soup made with liquor that the mutton was
boiled in, and mixed with the remains of gravy soup. 2. Roast ribs of
beef, Yorkshire pudding, horseradish sauce, brocoli and potatoes. 3.
Apple pudding or macaroni.
_Friday._—1. Stewed eels, pork cutlets, and tomato sauce. 2. Cold beef,
mashed potatoes. 3. Plum tart made with bottled fruit.
_Saturday._—1. Rump-steak-and-kidney pudding, broiled beef-bones,
greens and potatoes. 2. Jam tartlets made with pieces of paste from
plum tart, baked custard pudding.
MARCH, Things in Season.
_Fish._—Barbel, brill, carp, crabs, crayfish, dace, eels, flounders,
haddocks, herrings, lampreys, lobsters, mussels, oysters, perch, pike,
plaice, 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, brocoli (purple and white), Brussels sprouts,
cabbages, carrots, celery, chervil, cresses, cucumbers (forced),
endive, kidney-beans, lettuces, parsnips, potatoes, savoys, sea-kale,
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.