Dinner for 18 Persons.
_First Course._
Julienne Soup,
removed by
Brill & Shrimp Sauce.
Red Mullet & Italian Sauce. Vase of Fried Eels.
Flowers.
Giblet Soup,
removed by
Salmon and Lobster
Sauce.
_Entrées._
Lamb Cutlets and
French Beans.
Fillets of Chicken Vase of Oysters au Gratin.
and Truffles. Flowers.
Sweetbreads and
Tomato Sauce.
_Second Course._
Saddle of Mutton.
Veal-and-Ham Pie.
Chickens à la Béchamel. Vase of Braised Goose.
Flowers.
Broiled Ham, garnished
with Cauliflowers.
Fillet of Veal.
_Third Course._
Partridges,
Custards. removed by Apple Tart.
Plum-pudding.
Compôte of Greengages.
Noyeau Jelly. Vase of Lemon Cream.
Flowers.
Pastry Sandwiches.
Plum Tart. Grouse & Bread Sauce, Custards.
removed by
Nesselrode Pudding.
Dessert and Ices.
Dinner for 12 persons.
_First Course._—Mock-turtle soup; soup à la Jardinière; salmon
and lobster sauce; fried whitings; stewed eels. _Entrées._—Veal
cutlets; scalloped oysters; curried fowl; grilled mushrooms. _Second
Course._—Haunch of mutton; boiled calf’s head à la Béchamel; braised
ham; roast fowls aux Cressons. _Third Course._—Leveret; grouse; cabinet
pudding, iced pudding; compôte of plums; damson tart; cream; fruit
jelly; prawns; lobster salad. Dessert and ices.
Dinner for 8 persons.
_First Course._—Flemish soup; turbot, garnished with fried smelts; red
mullet and Italian sauce. _Entrées._—Tendrons de veau and truffles;
lamb cutlets and sauce piquante. _Second Course._—Loin of veal à la
Béchamel; roast haunch of venison; braised ham; grouse pie; vegetables.
_Third Course._—Roast hare; plum tart; whipped cream; punch jelly;
compôte of damsons; marrow pudding; dessert.
Dinner for 6 persons.
_First Course._—Game soup; crimped skate; slices of salmon à la
genévése. _Entrées._—-Fricasseed sweetbreads; savoury rissoles.
_Second Course._—Sirloin of beef and horseradish sauce; boiled leg of
mutton and caper sauce; vegetables. _Third Course._—Roast partridges;
charlotte Russe; apricots and rice; fruit jelly; cabinet pudding;
dessert.
* * * * *
_First Course._—Thick gravy soup; fillets of turbot à la crême; stewed
eels. _Entrées._—Vol-au-vent of lobster; salmi of grouse. _Second
Course._—Haunch of venison; rump of beef à la Jardinière; hare, boned
and larded, with mushrooms. _Third Course._—Roast grouse; apricot
blancmange; compôte of peaches; plum-tart; custards; plum-pudding;
dessert.
SEPTEMBER, Plain Family Dinners for.
_Sunday._—1. Julienne soup. 2. Roast ribs of beef, Yorkshire pudding,
horseradish sauce, French beans, and potatoes. 3. Greengage pudding,
vanilla cream.
_Monday._—1. Crimped skate and crab sauce. 2. Cold beef and salad,
small veal-and-ham pie. 3. Vegetable marrow and white sauce.
_Tuesday._—1. Fried soles, melted butter. 2. Bowled fowls,
parsley-and-butter; bacon-cheek, garnished with French beans; beef
rissoles, made from remains of cold beef. 3. Plum tart and cream.
_Wednesday._—1. Boiled round of beef, carrots, turnips, and suet
dumplings; marrow on toast. 2. Baked damsons and rice.
_Thursday._—1. Vegetable soup, made from liquor that beef was boiled
in. 2. Lamb cutlets and cucumbers, cold beef and salad. 3. Apple
pudding.
_Friday._—1. Baked soles. 2. Bubble-and-squeak, made from cold beef;
veal cutlets and rolled bacon. 3. Damson tart.
_Saturday._—1. Irish stew, rump-steaks and oyster-sauce. 2.
Somersetshire dumplings.
* * * * *
_Sunday._—1. Fried filleted soles and anchovy sauce. 2. Roast leg of
mutton, brown onion sauce, French beans, and potatoes; half calf’s
head, tongue, and brains. 3. Plum-tart; custards, in glasses.
_Monday._—1. Vegetable-marrow soup. 2. Calf’s head à la maître d’hôtel,
from remains of cold head; boiled brisket of beef and vegetables. 3.
Stewed fruit and baked rice pudding.
_Tuesday._—1. Roast fowls and water-cresses; boiled bacon, garnished
with tufts of cauliflower; hashed mutton, from remains of mutton of
Sunday. 2. Baked plum-pudding.
_Wednesday._—1. Boiled knuckle of veal and rice, turnips, potatoes;
small ham, garnished with French beans. 2. Baked apple pudding.
_Thursday._—1. Brill and shrimp sauce. 2. Roast hare, gravy, and
red-currant jelly; mutton cutlets and mashed potatoes. 3. Scalloped
oysters, instead of pudding.
_Friday._—1. Small roast loin of mutton; the remains of hare, jugged;
vegetable marrow and potatoes. 2. Damson pudding.
_Saturday._—1. Rump-steaks, broiled, and oyster-sauce, mashed potatoes;
veal-and-ham pie,—the ham may be cut from that boiled on Wednesday, if
not all eaten cold for breakfast. 2. Lemon pudding.
SEPTEMBER, Things in Season.
_Fish._—Brill, carp, cod, eels, flounders, lobsters, mullet, oysters,
plaice, prawns, skate, soles, turbot, whiting, whitebait.
_Meat._—Beef, lamb, mutton, pork, veal.
_Poultry._—Chickens, ducks, fowls, geese, larks, pigeons, pullets,
rabbits, teal, turkeys.
_Game._—Black-cock, buck venison, grouse, hares, partridges, pheasants.
_Vegetables._—Artichokes, asparagus, beans, cabbage sprouts, carrots,
celery, lettuces, mushrooms, onions, pease, potatoes, salads, sea-kale,
sprouts, tomatoes, turnips, vegetable marrows,—various herbs.
_Fruit._—Bullaces, damsons, figs, filberts, grapes, melons, morella
cherries, mulberries, nectarines, peaches, pears, plums, quinces,
walnuts.
SHAD, to Dress.
_Ingredients._—1 shad, oil, pepper, and salt. _Mode._—Scale, empty
and wash the fish carefully, and make two or three incisions across
the back. Season it with pepper and salt, and let it remain in oil
for ½ hour. Broil it on both sides over a clear fire, and serve with
caper sauce. This fish is much esteemed by the French, and by them is
considered excellent. _Time._—Nearly 1 hour. _Average cost._—Seldom
bought. _Seasonable_ from April to June.
SHEEP’S BRAINS, en Matelote (an Entrée).
_Ingredients._—6 sheep’s brains, vinegar, salt, a few slices of bacon,
1 small onion, 2 cloves, a small bunch of parsley, sufficient stock
or weak broth to cover the brains, 1 tablespoonful of lemon-juice,
matelote sauce. _Mode._—Detach the brains from the head without
breaking them, and put them into a pan of warm water; remove the skin,
and let them remain for two hours. Have ready a saucepan of boiling
water, add a little vinegar and salt, and put in the brains. When
they are quite firm, take them out and put them into very cold water.
Place 2 or 3 slices of bacon in a stewpan, put in the brains, the
onion stuck with 2 cloves, the parsley, and a good seasoning of pepper
and salt; cover with stock, or weak broth, and boil them gently for
about 25 minutes. Have ready some croûtons; arrange these in the dish
alternately with the brains, and cover with a matelote sauce, to which
has been added the above proportion of lemon-juice. _Time._—25 minutes.
_Average cost_, 1_s._ 6_d._ _Sufficient_ for 6 persons. _Seasonable_ at
any time.
SHEEP’S FEET or TROTTERS (Soyer’s Recipe).
_Ingredients._—12 feet, ¼ lb. of beef or mutton suet, 2 onions, 1
carrot, 2 bay-leaves, 2 sprigs of thyme, 1 oz. of salt, ¼ oz. of
pepper, 2 tablespoonfuls of flour, 2½ quarts of water, ¼ lb. of fresh
butter, 1 teaspoonful of salt, 1 teaspoonful of flour, ¼ teaspoonful of
pepper, a little grated nutmeg, the juice of 1 lemon, 1 gill of milk,
the yolks of 2 eggs. _Mode._—Have the feet cleaned, and the long bone
extracted from them. Put the suet into a stewpan, with the onions and
carrot sliced, the bay-leaves, thyme, salt, and pepper, and let these
simmer for 5 minutes. Add 2 tablespoonfuls of flour and the water, and
keep stirring till it boils; then put in the feet. Let these simmer
for 3 hours, or until perfectly tender, and take them and lay them on
a sieve. Mix together, on a plate, with the back of a spoon, butter,
salt, flour (1 teaspoonful), pepper, nutmeg, and lemon-juice as above,
and put the feet, with a gill of milk, into a stewpan. When very hot,
add the butter, &c., and stir continually till melted. Now mix the
yolks of 2 eggs with 5 tablespoonfuls of milk; stir this to the other
ingredients, keep moving the pan over the fire continually for a minute
or two, but do not allow it to boil after the eggs are added. Serve
in a very hot dish, and garnish with croûtons, or sippets of toasted
bread. _Time._—3 hours. _Average cost_, 1_s._ 6_d._ _Sufficient_ for 4
persons. _Seasonable_ at any time.