Dinner for 18 persons.
_First Course._
Thick Grouse Soup,
removed by
Crimped Cod and Oyster
Sauce.
Baked Whitings. Vase of Fried Smelts.
Flowers.
Clear Ox-tail Soup,
removed by
Fillets of Turbot à la
Crême.
_Entrées._
Poulet à la Marengo.
Fillets of Leveret. Vase of Ragoût of Lobster.
Flowers.
Mushrooms sautés.
_Second Course._
Haunch of Mutton.
Cold Game Pie.
Vase of
Lark Pudding. Flowers. Roast Fowls.
Boiled Ham.
Boiled Turkey and Celery
Sauce.
_Third Course._
Partridges,
removed by
Apple Tart. Plum-pudding. Shell-Fish.
Wine Jelly.
Pommes à la Vase of Vol-au-Vent
Condé. Flowers. of Pears.
Blancmange.
Snipes,
Prawns. removed by Apricot Tartlets.
Charlotte glacée.
Dessert and Ices.
Dinner for 12 persons.
_First Course._—Hare soup; Julienne soup; baked cod; soles à la
Normandie. _Entrées._—Riz de veau aux tomates; lobster patties; mutton
cutlets and Soubise sauce; croûtades of marrow aux fines herbes.
_Second Course._—Roast sirloin of beef; braised goose; boiled fowls and
celery sauce; bacon-cheek, garnished with sprouts. _Third Course._—Wild
ducks; partridges; apples à la Portugaise; Bavarian cream; apricot-jam
sandwiches; cheesecakes; Charlotte à la vanille; plum-pudding; dessert
and ices.
Dinner for 8 persons.
_First Course._—Mulligatawny soup; fried slices of codfish and oyster
sauce; eels en matelote. _Entrées._—Broiled pork cutlets and tomato
sauce; tendrons de veau à la jardinière. _Second Course._—Boiled
leg of mutton and vegetables; roast goose; cold game pie. _Third
Course._—Snipes; teal; apple soufflé; iced Charlotte; tartlets;
champagne jelly; coffee cream; mince pies; dessert and ices.
Dinners for 6 persons.
_First Course._—Oyster soup; crimped cod and oyster sauce; fried perch
and Dutch sauce. _Entrées._—Pigs’ feet à la Béchamel; curried rabbit.
_Second Course._—Roast sucking-pig; boiled fowls and oyster sauce;
vegetables. _Third Course._—Jugged hare; meringues à la crême; apple
custard; vol-au-vent of pears; whipped cream; cabinet pudding; dessert.
* * * * *
_First Course._—Game soup; slices of codfish and Dutch sauce; fried
eels. _Entrées._—Kidneys à la Maître d’Hôtel; oyster patties. _Second
Course._—Saddle of mutton; boiled capon and rice; small ham; lark
pudding. _Third Course._—Roast hare; apple tart; pineapple cream; clear
jelly; cheesecakes; marrow pudding; Nesselrode pudding; dessert.
NOVEMBER, Plain Family Dinners for.
_Sunday._—1. White soup. 2. Roast haunch of mutton, haricot beans,
potatoes. 3. Apple tart, ginger pudding.
_Monday._—1. Stewed eels. 2. Veal cutlets garnished with rolled bacon;
cold mutton and winter salad. 3. Baked rice pudding.
_Tuesday._—1. Roast fowls, garnished with water-cresses; boiled
bacon-cheek; hashed mutton from remains of haunch. 2. Apple pudding.
_Wednesday._—1. Boiled leg of pork, carrots, parsnips, and
pease-pudding; fowl croquettes made with remainder of cold fowl. 2.
Baroness pudding.
_Thursday._—1. Cold pork and mashed potatoes; roast partridges, bread
sauce and gravy. 2. The remainder of the pudding cut into neat slices,
and warmed through, and served with sifted sugar sprinkled over; apple
fritters.
_Friday._—1. Roast hare, gravy, and currant jelly; rump-steak and
oyster-sauce; vegetables. 2. Macaroni.
_Saturday._—1. Jugged hare; small mutton pudding. 2. Fig pudding.
* * * * *
_Sunday._—1. Crimped cod and oyster sauce. 2. Roast fowls, small boiled
ham, vegetables; rump-steak pie. 3. Baked apple pudding, open jam tart.
_Monday._—1. The remainder of cod warmed in maître d’hôtel sauce. 2.
Boiled aitchbone of beef, carrots, parsnips, suet dumplings. 3. Baked
bread-and-butter pudding.
_Tuesday._—1. Pea-soup made from liquor in which beef was boiled. 2.
Cold beef, mashed potatoes; mutton cutlets and tomato sauce. 3. Carrot
pudding.
_Wednesday._—1. Fried soles, melted butter. 2. Roast leg of pork, apple
sauce, vegetables. 3. Macaroni with Parmesan cheese.
_Thursday._—1. Bubble-and-squeak from remains of cold beef; curried
pork. 2. Baked Semolina pudding.
_Friday._—1. Roast leg of mutton, stewed Spanish onions, potatoes. 2.
Apple tart.
_Saturday._—1. Hashed mutton; boiled rabbit and onion sauce;
vegetables. 2. Damson pudding made with bottled fruit.
NOVEMBER, Things in Season.
_Fish._—Brill, carp, cod, crabs, eels, gudgeons, haddocks, oysters,
pike, soles, tench, turbot, whiting.
_Meat._—Beef, mutton, veal, doe venison.
_Poultry._—Chickens, fowls, geese, larks, pigeons, pullets, rabbits,
teal, turkeys, widgeons, wild-duck.
_Game._—Hares, partridges, pheasants, snipes, woodcocks.
_Vegetables._—Beetroot, cabbages, carrots, celery, lettuces, late
cucumbers, onions, potatoes, salading, spinach, sprouts—various herbs.
_Fruit._—Apples, bullaces, chestnuts, filberts, grapes, pears, walnuts.