Dinner for 18 persons.
_First Course._
Mock-Turtle Soup,
removed by
Crimped Cod and Oyster
Sauce.
Vase of
Soles à la Normandie. Flowers. Red Mullet.
Julienne Soup,
removed by
John Dory and Dutch
Sauce.
_Entrées._
Sweetbreads and Tomato
Sauce.
Vase of
Oyster Patties. Flowers. Stewed Mushrooms.
Fricandeau de Veau and
Celery Sauce.
_Second Course._
Roast Saddle of
Mutton.
Grouse Pie.
Roast Goose. Vase of Boiled Fowls and
Flowers. Oyster Sauce.
Ham.
Larded Turkey.
_Third Course._
Pheasants,
Custards. removed by Prawns.
Cabinet Pudding.
Italian Cream.
Gâteau de Vase of Compôte of
Pommes. Flowers. Plums.
Lobster Salad. Peach Jelly. Apple Tart.
Roast Hare,
removed by
Iced Pudding.
Dessert and Ices.
Dinner for 12 persons.
_First Course._—Carrot soup à la Crécy; soup à la Reine; baked cod;
stewed eels. _Entrées._—Riz de Veau and tomato sauce; vol-au-vent of
chicken; pork cutlets and sauce Robert; grilled mushrooms. _Second
Course._—Rump of beef à la jardinière; roast goose; boiled fowls and
celery sauce; tongue, garnished; vegetables. _Third Course._—Grouse;
pheasants; quince jelly; lemon cream; apple tart; compôte of peaches;
Nesselrode pudding; cabinet pudding; scalloped oysters; dessert and
ices.
Dinner for 8 persons.
_First Course._—Calf’s-head soup; crimped cod and oyster sauce; stewed
eels. _Entrées._—Stewed mutton kidneys; curried sweetbreads. _Second
Course._—Boiled leg of mutton, garnished with carrots and turnips;
roast goose. _Third Course._—Partridges; fruit jelly; Italian cream;
vol-au-vent of pears; apple tart; cabinet pudding; dessert and ices.
Dinners for 6 persons.
_First Course._—Hare soup; broiled cod à la Maître d’Hôtel. Haddocks
and egg sauce. _Entrées._—Veal cutlets, garnished with French beans;
haricot mutton. _Second Course._—Roast haunch of mutton; boiled
capon and rice; vegetables. _Third Course._—Pheasants; punch jelly;
blancmange; apples à la Portugaise; Charlotte à la Vanille; marrow
pudding; dessert.
* * * * *
_First Course._—Mock-turtle soup; brill and lobster sauce; fried
whitings. _Entrées._—Fowl à la Béchamel; oyster patties. _Second
Course._—Roast sucking-pig; stewed rump of beef à la jardinière;
vegetables. _Third Course._—Grouse; Charlotte aux pommes; coffee cream;
cheesecakes; apricot tart; iced pudding; dessert.
OCTOBER, Plain Family Dinners for.
_Sunday._—1. Roast sucking-pig, tomato sauce and brain sauce; small
boiled leg of mutton, caper sauce, turnips, and carrots. 2. Damson
tart, boiled batter pudding.
_Monday._—1. Vegetable soup, made from liquor that mutton was boiled
in. 2. Sucking-pig en blanquette, small meat pie, French beans, and
potatoes. 3. Pudding, pies.
_Tuesday._—1. Roast partridges, bread sauce, and gravy; slices of
mutton warmed in caper sauce; vegetables. 2. Baked plum-pudding.
_Wednesday._—1. Roast ribs of beef, Yorkshire pudding, vegetable
marrow, and potatoes. 2. Damson pudding.
_Thursday._—1. Fried soles, melted butter. 2. Cold beef and salad;
mutton cutlets and tomato sauce. 3. Macaroni.
_Friday._—1. Carrot soup. 2. Boiled fowls and celery sauce;
bacon-cheek, garnished with greens; beef rissoles, from remains of cold
beef. 3. Baroness pudding.
_Saturday._—1. Curried fowl, from remains of cold ditto; dish of
rice, rump-steak-and-kidney pudding, vegetables. 2. Stewed pears and
sponge-cakes.
* * * * *
_Sunday._—1. Crimped cod and oyster sauce. 2. Roast haunch of mutton,
brown onion sauce, and vegetables. 3. Bullace pudding, baked custards
in cups.
_Monday._—1. The remains of codfish, flaked, and warmed in a maître
d’hôtel sauce. 2. Cold mutton and salad, veal cutlets and rolled bacon,
French beans and potatoes. 3. Arrowroot blancmange and stewed damsons.
_Tuesday._—1. Roast hare, gravy, and red-currant jelly; hashed mutton,
vegetables. 2. Currant dumplings.
_Wednesday._—1. Jugged hare, from remains of roast ditto; boiled
knuckle of veal and rice; boiled bacon cheek. 2. Apple pudding.
_Thursday._—1. Roast leg of pork, apple sauce, greens, and potatoes. 2.
Rice snowballs.
_Friday._—1. Slices of pork, broiled, and tomato sauce, mashed
potatoes; roast pheasants, bread sauce, and gravy. 2. Baked apple
pudding.
_Saturday._—1. Rump-steak pie, sweetbreads. 2. Ginger pudding.
OCTOBER, Things in Season.
_Fish._—Barbel, brill, cod, crabs, eels, flounders, gudgeons, haddocks,
lobsters, mullet, oysters, plaice, prawns, skate, soles, tench, turbot,
whiting.
_Meat._—Beef, mutton, pork, veal, venison.
_Poultry._—Chickens, fowls, geese, larks, pigeons, pullets, rabbits,
teal, turkeys, widgeons, wild ducks.
_Game._—Black-cock, grouse, hares, partridges, pheasants, snipes,
woodcocks, doe venison.
_Vegetables._—Artichokes, beets, cabbages, cauliflowers, carrots,
celery, lettuces, mushrooms, onions, potatoes, sprouts, tomatoes,
turnips, vegetable marrows,—various herbs.
_Fruit._—Apples, black and white bullaces, damsons, figs, filberts,
grapes, pears, quinces, walnuts.