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Visit Our US Store >CHAPTER 40 - DINNERS AND DINING
1879. Man, it has been said, is a dining animal. Creatures of the inferior races eat and drink; man only dines. It has also been said that he is a cooking animal; but some races eat food without cooking it. A Croat captain said to M. Brillat Savarin, “When, in campaign, we feel hungry, we knock over the first animal we find, cut off a steak, powder it with salt, put it under the saddle, gallop over it for half a mile, and then eat it.” Huntsmen in Dauphiny, when out shooting, have been known to kill a bird, pluck it, salt and pepper it, and cook it by carrying it some time in their caps. It is equally true that some races of men do not dine any more than the tiger or the vulture. It is not a dinner at which sits the aboriginal Australian, who gnaws his bone half bare and then flings it behind to his squaw. And the native of Terra-del-Fuego does not dine when he gets his morsel of red clay. Dining is the privilege of civilization. The rank which a people occupy in the grand scale may be measured by their way of taking their meals, as well as by their way of treating their women. The nation which knows how to dine has learnt the leading lesson of progress. It implies both the will and the skill to reduce to order, and surround with idealisms and graces, the more material conditions of human existence; and wherever that will and that skill exist, life cannot be wholly ignoble.
1880. Dinner, being the grand solid meal of the day, is a matter of considerable importance; and a well-served table is a striking index of human, ingenuity and resource. “Their table,” says Lord Byron, in describing a dinner-party given by Lord and Lady Amundevillo at Norman Abbey,—
“Their table was a board to tempt even ghosts
To pass the Styx for more substantial feasts.
I will not dwell upon ragouts or roasts,
Albeit all human history attests
That happiness for man—the hungry sinner!—
Since Eve ate apples, much depends on
dinner.”
And then he goes on to observe upon the curious complexity of the results produced by human cleverness and application catering for the modifications which occur in civilized life, one of the simplest of the primal instincts:—
“The mind is lost in mighty contemplation
Of intellect expended on two courses;
And indigestion’s grand multiplication
Requires arithmetic beyond my forces.
Who would suppose, from Adam’s simple ration,
That cookery could have call’d forth such resources,
As form a science and a nomenclature
From out the commonest demands of nature?”
And we may well say, Who, indeed, would suppose it? The gulf between the Croat, with a steak under his saddle, and Alexis Soyer getting up a great dinner at the Reform–Club, or even Thackeray’s Mrs. Raymond Gray giving “a little dinner” to Mr. Snob (with one of those famous “roly-poly puddings” of hers),—what a gulf it is!
1881. That Adam’s “ration,” however, was “simple,” is a matter on which we have contrary judgments given by the poets. When Raphael paid that memorable visit to Paradise,—which we are expressly told by Milton he did exactly at dinner-time,—Eve seems to have prepared “a little dinner” not wholly destitute of complexity, and to have added ice-creams and perfumes. Nothing can be clearer than the testimony of the poet on these points:—
“And Eve within, due at her home prepared
For dinner savoury fruits, of taste to please
True appetite, and not disrelish thirst
Of nectarous draughts between....
.... With dispatchful looks in haste
She turns, on hospitable thoughts intent,
What choice to choose for delicacy best,
What order so contrived as not to mix
Tastes not well join’d, inelegant, but bring
Taste after taste, upheld with kindliest
change—
* * * * * * * * * *
“She tempers dulcet creams....
.... then strews the ground
With rose and odours.”
It may be observed, in passing, that the poets, though they have more to say about wine than solid food, because the former more directly stimulates the intellect and the feelings, do not flinch from the subject of eating and drinking. There is infinite zest in the above passage from Milton, and even more in the famous description of a dainty supper, given by Keats in his “Eve of Saint Agnes.” Could Queen Mab herself desire to sit down to anything nicer, both as to its appointments and serving, and as to its quality, than the collation served by Porphyro in the lady’s bedroom while she slept?—
“There by the bedside, where the faded moon
Made a dim silver twilight, soft he set
A table, and, half-anguish’d, threw thereor
A cloth of woven crimson, gold, and jet.
* * * * * * * * * *
“While he, from forth the closet, brought a heap
Of candied apple, quince, and plum, and gourd;
With jellies smoother than the creamy curd,
And lucent syrups tinct with cinnamon;
Manna and dates, in argosy transferr’d
From Fez; and spiced dainties, every one,
From silken Samarcand to cedar’d
Lebanon.”
But Tennyson has ventured beyond dates, and quinces, and syrups, which may be thought easy to be brought in by a poet. In his idyl of “Audley Court” he gives a most appetizing description of a pasty at a pic-nic:—
“There, on a slope of orchard, Francis laid
A damask napkin wrought with horse and hound;
Brought out a dusky loaf that smelt of home,
And, half cut down, a pasty costly made,
Where quail and pigeon, lark and leveret, lay
Like fossils of the rock, with golden yolks
Imbedded and injellied.”
We gladly quote passages like these, to show how eating and drinking may be surrounded with poetical associations, and how man, using his privilege to turn any and every repast into a “feast of reason,” with a warm and plentiful “flow of soul,” may really count it as not the least of his legitimate prides, that he is “a dining animal.”
1882. It has been said, indeed, that great men, in general, are great diners. This, however, can scarcely be true of any great men but men of action; and, in that case, it would simply imply that persons of vigorous constitution, who work hard, eat heartily; for, of course, a life of action requires a vigorous constitution, even though there may be much illness, as in such cases as William III. and our brave General Napier. Of men of thought, it can scarcely be true that they eat so much, in a general way, though even they eat more than they are apt to suppose they do; for, as Mr. Lewes observes, “nerve-tissue is very expensive.” Leaving great men of all kinds, however, to get their own dinners, let us, who are not great, look after ours. Dine we must, and we may as well dine elegantly as well as wholesomely.
1883. There are plenty of elegant dinners in modern days, and they were not wanting in ancient times. It is well known that the dinner-party, or symposium, was a not unimportant, and not unpoetical, feature in the life of the sociable, talkative, tasteful Greek. Douglas Jerrold said that such is the British humour for dining and giving of dinners, that if London were to be destroyed by an earthquake, the Londoners would meet at a public dinner to consider the subject. The Greeks, too, were great diners: their social and religious polity gave them many chances of being merry and making others merry on good eating and drinking. Any public or even domestic sacrifice to one of the gods, was sure to be followed by a dinner-party, the remains of the slaughtered “offering” being served up on the occasion as a pious pice de rsistance; and as the different gods, goddesses, and demigods, worshipped by the community in general, or by individuals, were very numerous indeed, and some very religious people never let a day pass without offering up something or other, the dinner-parties were countless. A birthday, too, was an excuse for a dinner; a birthday, that is, of any person long dead and buried, as well as of a living person, being a member of the family, or otherwise esteemed. Dinners were, of course, eaten on all occasions of public rejoicing. Then, among the young people, subscription dinners, very much after the manner of modern times, were always being got up; only that they would be eaten not at an hotel, but probably at the house of one of the heterae. A Greek dinner-party was a handsome, well-regulated affair. The guests came in elegantly dressed and crowned with flowers. A slave, approaching each person as he entered, took off his sandals and washed his feet. During the repast, the guests reclined on couches with pillows, among and along which were set small tables. After the solid meal came the “symposium” proper, a scene of music, merriment, and dancing, the two latter being supplied chiefly by young girls. There was a chairman, or symposiarch, appointed by the company to regulate the drinking; and it was his duty to mix the wine in the “mighty bowl.” From this bowl the attendants ladled the liquor into goblets, and, with the goblets, went round and round the tables, filling the cups of the guests.
1884. The elegance with which a dinner is served is a matter which depends, of course, partly upon the means, but still more upon the taste of the master and mistress of the house. It may be observed, in general, that there should always be flowers on the table, and as they form no item of expense, there is no reason why they should not be employed every day.
1885. The variety in the dishes which furnish forth a modern dinner-table, does not necessarily imply anything unwholesome, or anything capricious. Food that is not well relished cannot be well digested; and the appetite of the over-worked man of business, or statesman, or of any dweller in towns, whose occupations are exciting and exhausting, is jaded, and requires stimulation. Men and women who are in rude health, and who have plenty of air and exercise, eat the simplest food with relish, and consequently digest it well; but those conditions are out of the reach of many men. They must suit their mode of dining to their mode of living, if they cannot choose the latter. It is in serving up food that is at once appetizing and wholesome that the skill of the modern housewife is severely tasked; and she has scarcely a more important duty to fulfil. It is, in fact, her particular vocation, in virtue of which she may be said to hold the health of the family, and of the friends of the family, in her hands from day to day. It has been said that “the destiny of nations depends on the manner in which they are fed;” and a great gastronomist exclaims, “Tell me what kind of food you eat, and I will tell you what kind of man you are.” The same writer has some sentences of the same kind, which are rather hyperbolical, but worth quoting:—“The pleasures of the table belong to all ages, to all conditions, to all countries, and to all eras; they mingle with all other pleasures, and remain, at last, to console us for their departure. The discovery of a new dish confers more happiness upon humanity than the discovery of a new star.”
1886. The gastronomist from whom we have already quoted, has some aphorisms and short directions in relation to dinner-parties, which are well deserving of notice:—“Let the number of your guests never exceed twelve, so that the conversation may be general.† Let the temperature of the dining-room be about 68. Let the dishes be few in number in the first course, but proportionally good. The order of food is from the most substantial to the lightest. The order of drinking wine is from the mildest to the most foamy and most perfumed. To invite a person to your house is to take charge of his happiness so long as he is beneath your roof. The mistress of the house should always be certain that the coffee be excellent; whilst the master should be answerable for the quality of his wines and liqueurs.”
† [Footnote: We have seen this varied by saying that the number should never exceed that of the Muses or fall below that of the Graces.]
BILLS OF FARE.
JANUARY.
1887. DINNER FOR 18 PERSONS.
First Course.
Mock Turtle Soup,
removed by
Cod's Head and Shoulders.
Stewed Eels. Vase of Red Mullet.
Flowers.
Clear Oxtail Soup,
removed by
Fried Filleted Soles.
Entres.
Riz de Veau aux
Tomates.
Ragot of Vase of Cotelettes de Pore
Lobster. Flowers. la Roberts.
Poulet la Marengo.
Second Course.
Roast Turkey.
Pigeon Pie.
Boiled Turkey and Vase of Boiled Ham.
Celery Sauce. Flowers.
Tongue, garnished.
Saddle of Mutton.
Third Course.
Charlotte Pheasants, Apricot Jam
la Parisienne. removed by Tartlets.
Plum-pudding.
Jelly.
Cream. Vase of Cream.
Flowers.
Jelly.
Snipes,
removed by
Pommes la Cond.
We have given above the plan of placing the various dishes of the 1st Course, Entres, 2nd Course, and 3rd Course. Following this will be found bills of fare for smaller parties; and it will be readily seen, by studying the above arrangement of dishes, how to place a less number for the more limited company. Several menus for dinners la Russe, are also included in the present chapter.
1888. DINNER FOR 12 PERSONS (January).
FIRST COURSE.
Carrot Soup la Crcy.
Oxtail Soup.
Turbot and Lobster Sauce.
Fried Smelts, with Dutch Sauce.
ENTREES.
Mutton Cutlets, with Soubise Sauce.
Sweetbreads.
Oyster Patties.
Fillets of Rabbits.
SECOND COURSE.
Roast Turkey.
Stewed Rump of Beef la Jardinire.
Boiled Ham, garnished with Brussels Sprouts.
Boiled Chickens and Celery Sauce.
THIRD COURSE.
Roast Hare.
Teal.
Eggs la Neige.
Vol-au-Vent of Preserved Fruit.
1 Jelly. 1 Cream.
Potatoes la Matre d’Htel.
Grilled Mushrooms.
DESSERT AND ICES.
1889. DINNER FOR 10 PERSONS (January).
FIRST COURSE.
Soup la Reine.
Whitings au Gratin.
Crimped Cod and Oyster Sauce.
ENTREES.
Tendrons de Veau.
Curried Fowl and Boiled Rice.
SECOND COURSE.
Turkey, stuffed with Chestnuts, and Chestnut Sauce.
Boiled Leg of Mutton, English Fashion,
with Capers Sauce and Mashed Turnips.
THIRD COURSE.
Woodcocks or Partridges.
Widgeon.
Charlotte la Vanille.
Cabinet Pudding.
Orange Jelly.
Blancmange.
Artichoke Bottoms.
Macaroni, with Parmesan Cheese.
DESSERT AND ICES.
1890. DINNER FOR 8 PERSONS (January).
FIRST COURSE.
Mulligatawny Soup.
Brill and Shrimp Sauce.
Fried Whitings.
ENTREES.
Fricasseed Chicken.
Pork Cutlets, with Tomato Sauce.
SECOND COURSE.
Haunch of Mutton.
Boiled Turkey and Celery Sauce.
Boiled Tongue, garnished with Brussels Sprouts.
THIRD COURSE.
Roast Pheasants.
Meringues la Crme.
Compte of Apples.
Orange Jelly.
Cheesecakes.
Souffl of Rice.
DESSERT AND ICES.
1891. DINNER FOR 6 PERSONS (January).—I.
FIRST COURSE.
Julienne Soup.
Soles la Normandie.
ENTREES.
Sweetbreads, with Sauce Piquante.
Mutton Cutlets, with Mashed Potatoes.
SECOND COURSE.
Haunch of Venison.
Boiled Fowls and Bacon, garnished with Brussels Sprouts.
THIRD COURSE.
Plum-pudding.
Custards in Glasses.
Apple Tart.
Fondue la Brillat Savarin.
DESSERT.
1892. DINNER FOR 6 PERSONS (January).—II.
FIRST COURSE.
Vermicelli Soup.
Fried Slices of Codfish and Anchovy Sauce.
John Dory.
ENTREES.
Stewed Rump-steak la Jardinire Rissoles.
Oyster Patties.
SECOND COURSE.
Leg of Mutton.
Curried Rabbit and Boiled Rice.
THIRD COURSE.
Partridges.
Apple Fritters.
Tartlets of Greengage Jam.
Orange Jelly.
Plum-pudding.
DESSERT.
1893. DINNER FOR 6 PERSONS (January).—III.
FIRST COURSE.
Pea-soup.
Baked Haddock.
Soles la Crme.
ENTREES.
Mutton Cutlets and Tomato Sauce.
Fricasseed Rabbit.
SECOND COURSE.
Roast Pork and Apple Sauce.
Breast of Veal, Rolled and Stuffed.
Vegetables.
THIRD COURSE.
Jugged Hare.
Whipped Cream, Blancmange.
Mince Pies.
Cabinet Pudding.
1894. DINNER FOR 6 PERSONS (January).—IV.
FIRST COURSE.
Palestine Soup.
Fried Smelts.
Stewed Eels.
ENTREES.
Ragot of Lobster.
Broiled Mushrooms.
Vol-au-Vent of Chicken.
SECOND COURSE.
Sirloin of Beef.
Boiled Fowls and Celery Sauce.
Tongue, garnished with Brussels Sprouts.
THIRD COURSE.
Wild Ducks.
Charlotte aux Pommes.
Cheesecakes.
Transparent Jelly, inlaid with Brandy Cherries.
Blancmange.
Nesselrode Pudding.
PLAIN FAMILY DINNERS FOR JANUARY.
1895. Sunday.—1, Boiled turbot and oyster sauce, potatoes. 2. Roast leg or griskin of pork, apple sauce, brocoli, potatoes. 3. Cabinet pudding, and damson tart made with preserved damsons.
1896. Monday.—1. The remains of turbot warmed in oyster sauce, potatoes. 2. Cold pork, stewed steak. 3. Open jam tart, which should have been made with the pieces of paste left from the damson tart; baked arrowroot pudding.
1897. Tuesday.—1. Boiled neck of mutton, carrots, mashed turnips, suet dumplings, and caper sauce: the broth should be served first, and a little rice or pearl barley should be boiled with it along with the meat. 2. Rolled jam pudding.
1898. Wednesday.—1. Roast rolled ribs of beef, greens, potatoes, and horseradish sauce. 2. Bread-and-butter pudding, cheesecakes.
1899. Thursday.—1. Vegetable soup (the bones from the ribs of beef should be boiled down with this soup), cold beef, mashed potatoes. 2. Pheasants, gravy, bread sauce. 3. Macaroni.
1900. Friday.—1. Fried whitings or soles. 2. Boiled rabbit and onion sauce, minced beef, potatoes. 3. Currant dumplings.
1901. Saturday.—1. Rump-steak pudding or pie, greens, and potatoes. 2. Baked custard pudding and stewed apples.
* * * * *
1902. Sunday.—1. Codfish and oyster sauce, potatoes. 2. Joint of roast mutton, either leg, haunch, or saddle; brocoli and potatoes, red-currant jelly. 3. Apple tart and custards, cheese.
1903. Monday.—1. The remains of codfish picked from the bone, and warmed through in the oyster sauce; if there is no sauce left, order a few oysters and make a little fresh; and do not let the fish boil, or it will be watery. 2. Curried rabbit, with boiled rice served separately, cold mutton, mashed potatoes. 3. Somersetshire dumplings with wine sauce.
1904. Tuesday.—1. Boiled fowls, parsley-and-butter; bacon garnished with Brussels sprouts, minced or hashed mutton. 2. Baroness pudding.
1905. Wednesday.—1. The remains of the fowls cut up into joints and fricasseed; joint of roast pork and apple sauce, and, if liked, sage-and-onion, served on a dish by itself; turnips and potatoes. 2. Lemon pudding, either baked or boiled.
1906. Thursday.—1. Cold pork and jugged hare, red-currant jelly, mashed potatoes. 2. Apple pudding.
1907. Friday.—1. Boiled beef, either the aitchbone or the silver side of the round; carrots, turnips, suet dumplings, and potatoes: if there is a marrowbone, serve the marrow on toast at the same time. 2. Rice snowballs.
1908. Saturday.—1. Pea-soup made from liquor in which beef was boiled; cold beef, mashed potatoes. 2. Baked batter fruit pudding.
FEBRUARY.
1909. DINNER FOR 18 PERSONS.
First Course.
Hare Soup,
removed by
Turbot and Oyster Sauce.
Fried Eels. Vase of Fried Whitings.
Flowers.
Oyster Soup,
removed by
Crimped Cod la Matre
d'Htel.
Entres.
Lark Pudding.
Lobster Patties. Vase of Filets de Perdrix.
Flowers.
Fricasseed Chicken.
Second Course.
Braised Capon.
Boiled Ham, garnished.
Roast Fowls, garnished Vase of Boiled Fowls and
with Water-cresses. Flowers. White Sauce.
Pt Chaud.
Haunch of Mutton.
Third Course
Ducklings,
removed by
Ice Pudding.
Meringues. Coffee Cream. Cheesecakes.
Orange Jelly. Vase of Clear Jelly.
Flowers.
Victoria Blancmange. Gteau de
Sandwiches. Pommes.
Partridges,
removed by
Cabinet Pudding.
DESSERT AND ICES.
1910. DINNER FOR 12 PERSONS (February).
FIRST COURSE.
Soup a la Reine.
Clear Gravy Soup.
Brill and Lobster Sauce.
Fried Smelts.
ENTREES.
Lobster Rissoles.
Beef Palates.
Pork Cutlets la Soubise.
Grilled Mushrooms.
SECOND COURSE.
Braised Turkey.
Haunch of Mutton.
Boiled Capon and Oysters.
Tongue, garnished with tufts of Brocoli.
Vegetables and Salads.
THIRD COURSE.
Wild Ducks.
Plovers.
Orange Jelly.
Clear Jelly.
Charlotte Russe.
Nesselrode Pudding.
Gteau de Riz.
Sea-kale.
Maids of Honour.
DESSERT AND ICES.
1911. DINNER FOR 10 PERSONS (February).
FIRST COURSE.
Palestine Soup.
John Dory, with Dutch Sauce.
Red Mullet, with Sauce Gnoise.
ENTREES.
Sweetbread Cutlets, with Poivrade Sauce.
Fowl au Bchamel.
SECOND COURSE.
Roast Saddle of Mutton.
Boiled Capon and Oysters.
Boiled Tongue, garnished with Brussels Sprouts.
THIRD COURSE.
Guinea–Fowls. Ducklings.
Pain de Rhubarb.
Orange Jelly.
Strawberry Cream.
Cheesecakes.
Almond Pudding.
Fig Pudding.
DESSERT AND ICES.
1912. DINNER FOR 8 PERSONS (February).
FIRST COURSE.
Mock Turtle Soup.
Fillets of Turbot a la Crme.
Fried Filleted Soles and Anchovy Sauce.
ENTREES.
Larded Fillets of Rabbits.
Tendrons de Veau with Pure of Tomatoes.
SECOND COURSE.
Stewed Rump of Beef la Jardinire.
Roast Fowls.
Boiled Ham.
THIRD COURSE.
Roast Pigeons or Larks.
Rhubarb Tartlets.
Meringues.
Clear Jelly. Cream.
Ice Pudding.
Souffl.
DESSERT AND ICES.
1913. DINNER FOR 6 PERSONS (February)—I.
FIRST COURSE.
Rice Soup.
Red Mullet, with Gnoise Sauce.
Fried Smelts.
ENTREES.
Fowl Pudding.
Sweetbreads.
SECOND COURSE.
Roast Turkey and Sausages.
Boiled Leg of Pork.
Pease Pudding.
THIRD COURSE.
Lemon Jelly.
Charlotte la Vanille.
Maids of Honour.
Plum-pudding, removed by Ice Pudding.
DESSERT.
1914. DINNER FOR 6 PERSONS (February).—II.
FIRST COURSE.
Spring Soup.
Boiled Turbot and Lobster Sauce.
ENTREES.
Fricasseed Rabbit.
Oyster Patties.
SECOND COURSE.
Boiled Round of Beef and Marrow-bones.
Roast Fowls, garnished with Water-cresses and rolled Bacon.
Vegetables.
THIRD COURSE.
Marrow Pudding.
Cheesecakes.
Tartlets of Greengage Jam.
Lemon Cream.
Rhubarb Tart.
DESSERT.
1915. DINNER FOR 6 PERSONS (February).—III.
FIRST COURSE.
Vermicelli Soup.
Fried Whitings. Stewed Eels.
ENTREES.
Poulet la Marengo.
Breast of Veal stuffed and rolled.
SECOND COURSE.
Roast Leg of Pork and Apple Sauce.
Boiled Capon and Oysters.
Tongue, garnished with tufts of Brocoli.
THIRD COURSE.
Wild Ducks.
Lobster Salad.
Charlotte aux Pommes.
Pain de Rhubarb.
Vanilla Cream.
Orange Jelly.
DESSERT.
1916. DINNER FOR 6 PERSONS (February).—IV.
FIRST COURSE.
Ox-tail Soup.
Cod la Crme.
Fried Soles.
ENTREES.
Lark Pudding.
Fowl Scollops.
SECOND COURSE.
Roast Leg of Mutton.
Boiled Turkey and Celery Sauce.
Pigeon Pie.
Small Ham, boiled and garnished.
Vegetables.
THIRD COURSE.
Game, when liked.
Tartlets of Raspberry Jam.
Vol-au-Vent of Rhubarb.
Swiss Cream. Cabinet Pudding.
Brocoli and Sea-kale.
DESSERT.
PLAIN FAMILY DINNERS FOR FEBRUARY.
1917. Sunday.—1. Ox-tail soup. 2 Roast beef, Yorkshire pudding, brocoli, and potatoes. 3. Plum-pudding, apple tart. Cheese.
1918. Monday.—1. Fried soles, plain melted butter, and potatoes. 2. Cold roast beef, mashed potatoes. 3. The remains of plum-pudding cut in slices, warmed, and served with sifted sugar sprinkled over it. Cheese.
1919. Tuesday.—1. The remains of ox-tail soup from Sunday. 2. Pork cutlets with tomato sauce; hashed beef. 3. Boiled jam pudding. Cheese.
1920. Wednesday.—1. Boiled haddock and plain melted butter. 2. Rump-steak pudding, potatoes, greens. 3. Arrowroot, blancmange, garnished with jam.
1921. Thursday.—1. Boiled leg of pork, greens, potatoes, pease pudding. 2. Apple fritters, sweet macaroni.
1922. Friday.—1. Pea-soup made with liquor that the pork was boiled in. 2. Cold pork, mashed potatoes. 3. Baked rice pudding.
1923. Saturday.—1. Broiled herrings and mustard sauce. 2. Haricot mutton. 3. Macaroni, either served as a sweet pudding or with cheese.
* * * * *
1924. Sunday.—1. Carrot soup. 2. Boiled leg of mutton and caper sauce, mashed turnips, roast fowls, and bacon. 3. Damson tart made with bottled fruit, ratafia pudding.
1925. Monday.—1. The remainder of fowl curried and served with rice; rump-steaks and oyster sauce, cold mutton. 2. Rolled jam pudding.
1926. Tuesday.—1. Vegetable soup made with liquor that the mutton was boiled in on Sunday. 2. Roast sirloin of beef, Yorkshire pudding, brocoli, and potatoes. 3. Cheese.
1927. Wednesday.—1. Fried soles, melted butter. 2. Cold beef and mashed potatoes: if there is any cold boiled mutton left, cut it into neat slices and warm it in a little caper sauce. 3. Apple tart.
1928. Thursday.—1. Boiled rabbit and onion sauce, stewed beef and vegetables, made with the remains of cold beef and bones. 2. Macaroni.
1929. Friday.—1. Roast leg of pork, sage and onions and apple sauce; greens and potatoes. 2. Spinach and poached eggs instead of pudding. Cheese and water-cresses.
1930. Saturday.—1. Rump-steak-and-kidney pudding, cold pork and mashed potatoes. 2. Baked rice pudding.
MARCH.
1931. DINNER FOR 18 PERSONS.
First Course.
Turtle or Mock Turtle Soup,
removed by
Salmon and dressed
Cucumber.
Red Mullet. Vase of Filets of Whitings.
Flowers.
Spring Soup,
removed by
Boiled Turbot and Lobster
Sauce.
Entres
Fricasseed Chicken.
Vol-au-Vent. Vase of Compte of Pigeons.
Flowers.
Larded Sweetbreads.
Second Course.
Fore-quarter of Lamb.
Braised Capon.
Boiled Tongue, Vase of Ham.
garnished. Flowers.
Roast Fowls.
Rump of Beef la
Jardinire.
Third Course.
Guinea-Fowls, larded,
removed by
Cabinet Pudding.
Apricot Wine Jelly. Rhubarb
Tartlets. Tart.
Custards. Vase of Jelly in
Flowers. glasses.
Italian Cream.
Damson Tart. Ducklings, Cheesecakes.
removed by
Nesselrode Pudding.
DESSERT AND ICES.
1932. DINNER FOR 12 PERSONS (March).
FIRST COURSE.
White Soup.
Clear Gravy Soup.
Boiled Salmon, Shrimp Sauce, and dressed Cucumber.
Baked Mullets in paper cases.
ENTREES.
Filet de Boeuf and Spanish Sauce.
Larded Sweetbreads.
Rissoles.
Chicken Patties.
SECOND COURSE.
Roast Fillet of Veal and Bchamel 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 Croutons.
DESSERT AND ICES.
1933. DINNER FOR 10 PERSONS (March).
FIRST COURSE.
Macaroni Soup.
Boiled Turbot and Lobster Sauce.
Salmon Cutlets.
ENTREES.
Compte of Pigeons.
Mutton Cutlets and Tomato Sauce.
SECOND COURSE.
Roast Lamb.
Boiled Half Calf’s Head, Tongue, and Brains.
Boiled Bacon-cheek, garnished with spoonfuls of Spinach.
Vegetables.
THIRD COURSE.
Ducklings.
Plum-pudding.
Ginger Cream.
Trifle.
Rhubarb Tart.
Cheesecakes.
Fondues, in cases.
DESSERT AND ICES.
1934. DINNER FOR 8 PERSONS (March).
FIRST COURSE.
Calf’s-Head Soup.
Brill and Shrimp Sauce.
Broiled Mackerel la Matre d’Htel.
ENTREES.
Lobster Cutlets.
Calf’s Liver and Bacon, aux fines herbes.
SECOND COURSE.
Roast Loin of Veal.
Two Boiled Fowls la Bchamel.
Boiled Knuckle of Ham.
Vegetables—Spinach or Brocoli.
THIRD COURSE.
Wild Ducks.
Apple Custards.
Blancmange.
Lemon Jelly.
Jam Sandwiches.
Ice Pudding.
Potatoes la Matre d’Htel.
DESSERT AND ICES.
1935. DINNER FOR 6 PERSONS (March).—I.
FIRST COURSE.
Vermicelli Soup.
Soles la Crme.
ENTREES.
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.
1936. DINNER FOR 6 PERSONS (March).—II.
FIRST COURSE.
Julienne Soup.
Baked Mullets.
ENTREES.
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.
1937. DINNER FOR 6 PERSONS (March).—III.
FIRST COURSE.
Oyster Soup.
Boiled Salmon and dressed Cucumber.
ENTREES.
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.
Souffl of Arrowroot.
Sea-kale.
DESSERT.
1938. DINNER FOR 6 PERSONS (March).—IV.
FIRST COURSE.
Ox-tail Soup.
Boiled Mackerel.
ENTREES.
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.
Gateau de Riz.
Carrot Pudding.
Sea-kale.
DESSERT.
PLAIN FAMILY DINNERS FOR MARCH.
1939. Sunday.—1. Boiled 1/2 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.
1940. 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.
1941. 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.
1942. Wednesday.—1. Fried whitings, melted butter, potatoes. 2. Boiled beef, suet dumplings, carrots, potatoes, marrow-bones. 3. Arrowroot blancmange, and stewed rhubarb.
1943. Thursday.—1. Pea-soup made from liquor that beef was boiled in. 2. Stewed rump-steak, cold beef, mashed potatoes. 3. Rolled jam pudding.
1944. Friday.—1. Fried soles, melted butter, potatoes. 2. Roast loin of mutton, brocoli, potatoes, bubble-and-squeak. 3. Rice pudding.
1945. Saturday.—1.—Rump-steak pie, haricot mutton made with remains of cold loin. 2. Pancakes, ratafia pudding.
* * * * *
1946. Sunday.—1. Roast fillet of veal, boiled ham, spinach and potatoes. 2. Rhubarb tart, custards in glasses, bread-and-butter pudding.
1947. 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.
1948. 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.
1949. Wednesday.—1. Stewed mullets. 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.
1950. 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.
1951. Friday.—1. Stewed eels, pork cutlets and tomato sauce. 2. Cold beef, mashed potatoes. 3. Plum tart made with bottled fruit.
1952. 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.
APRIL.
1953. DINNER FOR 18 PERSONS.
First Course.
Spring Soup,
removed by
Salmon and Lobster Sauce.
Fillet of Mackerel. Vase of Fried Smelts.
Flowers.
Soles a la Crme.
Entres.
Lamb Cutlets and Asparagus Peas.
Curried Lobster. Vase of Oyster Patties.
Flowers.
Grenadines de Veau.
Second Course.
Roast Ribs of Lamb.
Larded Capon.
Stewed Beef A la Vase of Boiled Ham.
Jardinire. Flowers.
Spring Chickens.
Braised Turkey.
Third Course.
Ducklings,
removed by
Cabinet Pudding.
Clear Jelly. Charlotte a la Parisienne. Orange Jelly.
Raspberry Jam Turtles. Vase of Cheese-Cakes.
Victoria Sandwiches. Flowers. Rhubarb Tart.
Raspberry Cream.
Nesselrode Pudding.
DESSERT AND ICES.
1954. DINNER FOR 12 PERSONS (April).
FIRST COURSE.
Soup la Reine.
Julienne Soup.
Turbot and Lobster Sauce.
Slices of Salmon a la Genvse.
ENTREES.
Croquettes of Leveret.
Fricandeau de Veau.
Vol-au-Vent.
Stewed Mushrooms.
SECOND COURSE.
Fore-quarter of Lamb.
Saddle of Mutton.
Boiled Chickens and Asparagus Peas.
Boiled Tongue garnished with Tufts of Brocoli.
Vegetables.
THIRD COURSE.
Ducklings. Larded Guinea–Fowls.
Charlotte a la Parisienne.
Orange Jelly.
Meringues.
Ratafia Ice Pudding.
Lobster Salad.
Sea-kale.
DESSERT AND ICES.
1955. DINNER FOR 10 PERSONS (April).
FIRST COURSE
Gravy Soup.
Salmon and Dressed Cucumber.
Shrimp Sauce.
Fillets of Whitings.
ENTREES.
Lobster Cutlets.
Chicken Patties.
SECOND COURSE.
Roast Fillet of Veal.
Boiled Leg of Lamb.
Ham, garnished with Brocoli.
Vegetables.
THIRD COURSE.
Ducklings.
Compte of Rhubarb.
Custards.
Vanilla Cream.
Orange Jelly.
Cabinet Pudding.
Ice Pudding.
DESSERT.
1956. DINNER FOR 8 PERSONS (April).
FIRST COURSE.
Spring Soup.
Slices of Salmon and Caper Sauce.
Fried Filleted Soles.
ENTREES.
Chicken Vol-au-Vent.
Mutton Cutlets and Tomato Sauce.
SECOND COURSE.
Roast Loin of Veal.
Boiled Fowls la Bchamel.
Tongue.
Vegetables.
THIRD COURSE.
Guinea–Fowl.
Sea-kale.
Artichoke Bottoms.
Cabinet Pudding.
Blancmange.
Apricot Tartlets.
Rice Fritters.
Macaroni and Parmesan Cheese.
DESSERT.
1957. DINNER FOR 6 PERSONS (April).
FIRST COURSE.
Tapioca Soup.
Boiled Salmon and Lobster Sauce.
ENTREES.
Sweetbreads.
Oyster Patties.
SECOND COURSE.
Haunch of Mutton.
Boiled Capon and White Sauce.
Tongue.
Vegetables.
THIRD COURSE.
Souffl of Rice.
Lemon Cream.
Charlotte & la Parisienne.
Rhubarb Tart.
DESSERT.
1958. DINNER FOR 6 PERSONS (April).—II.
FIRST COURSE.
Julienne Soup.
Fried Whitings.
Red Mullet.
ENTREES.
Lamb Cutlets and Cucumbers.
Rissoles.
SECOND COURSE.
Roast Ribs of Beef.
Neck of Veal la Bchamel.
Vegetables.
THIRD COURSE.
Ducklings.
Lemon Pudding.
Rhubarb Tart.
Custards.
Cheesecakes.
DESSERT.
1959. DINNER FOR 6 PERSONS (April).—III.
FIRST COURSE.
Vermicelli Soup.
Brill and Shrimp Sauce.
ENTREES.
Fricandeau of Veal.
Lobster Cutlets.
SECOND COURSE.
Roast Fore-quarter of Lamb.
Boiled Chickens.
Tongue.
Vegetables.
THIRD COURSE.
Goslings.
Sea-kale.
Plum-pudding.
Whipped Cream.
Compte of Rhubarb.
Cheesecakes.
DESSERT.
1960. DINNER FOR 6 PERSONS (April).—IV.
FIRST COURSE.
Ox-tail Soup.
Crimped Salmon.
ENTREES.
Croquettes of Chicken.
Mutton Cutlets and Soubise Sauce.
SECOND COURSE.
Roast Fillet of Veal.
Boiled Bacon-cheek garnished with Sprouts.
Boiled Capon. Vegetables.
THIRD COURSE.
Sea-kale. Lobster Salad.
Cabinet Pudding.
Ginger Cream.
Raspberry Jam Tartlets.
Rhubarb Tart. Macaroni.
DESSERT.
PLAIN FAMILY DINNERS FOR APRIL.
1961. Sunday.—1. Clear gravy soup. 2. Roast haunch of mutton, sea-kale, potatoes. 3. Rhubarb tart, custards in glasses.
1962. Monday.—1. Crimped skate and caper sauce. 2. Boiled knuckle of veal and rice, cold mutton, mashed potatoes. 3. Baked plum-pudding.
1963. Tuesday.—1. Vegetable soup. 2. Toad-inthe-hole, made from remains of cold mutton. 3. Stewed rhubarb and baked custard pudding.
1964. Wednesday.—1. Fried soles, anchovy sauce. 2. Boiled beef, carrots, suet dumplings. 3. Lemon pudding.
1965. Thursday.—1. Pea-soup made with liquor that beef was boiled in. 2. Cold beef, mashed potatoes, mutton cutlets and tomato sauce. 3. Macaroni.
1966. Friday.—1. Bubble-and-squeak, made with remains of cold beef. Roast shoulder of veal stuffed, spinach, potatoes. 2. Boiled batter pudding and sweet sauce.
1967. Saturday.—1. Stewed veal with vegetables, made from the remains of the shoulder. Broiled rump-steaks and oyster sauce. 2. Yeast-dumplings.
* * * * *
1968. Sunday.—1. Boiled salmon and dressed cucumber, anchovy sauce 2. Roast fore-quarter of lamb, spinach, potatoes, mint sauce. 2. Rhubarb tart, cheesecakes.
1969. Monday.—1. Curried salmon, made with remains of salmon, dish of boiled rice. 2. Cold lamb, Rump-steak-and-kidney pudding, potatoes. 3. Spinach and poached eggs.
1970. Tuesday.—1. Scotch mutton broth with pearl barley. 2. Boiled neck of mutton, caper sauce, suet dumplings, carrots. 3. Baked rice-pudding.
1971. Wednesday.—1. Boiled mackerel and melted butter or fennel sauce, potatoes. 2. Roast fillet of veal, bacon, and greens. 3. Fig pudding.
1972. Thursday.—1. Flemish soup. 2. Roast loin of mutton, brocoli, potatoes; veal rolls made from remains of cold veal. 3. Boiled rhubarb pudding.
1973. Friday.—1. Irish stew or haricot, made from cold mutton, minced veal. 2. Half-pay pudding.
1974. Saturday.—1. Rump-steak pie, broiled mutton-chops. 2. Baked arrowroot pudding.
MAY.
1975. DINNER FOR 18 PERSONS.
First Course.
Asparagus Soup,
removed by
Salmon and Lobster
Sauce.
Fried Filleted Vase of Fillets of Mackerel,
Soles Flowers. la Matre d'Htel.
Oxtail Soup,
removed by
Brill & Shrimp Sauce.
Entres.
Lamb Cutlets and
Cucumbers.
Lobster Pudding. Vase of Curried Fowl.
Flowers.
Veal Ragot.
Second Course.
Saddle of Lamb.
Raised Pie.
Roast Fowls. Vase of Boiled Capon
Flowers. and White Sauce.
Braised Ham.
Roast Veal.
Third Course.
Almond Goslings, Lobster Salad.
Cheesecake removed by
College Puddings.
Noyeau Jelly.
Italian Vase of Charlotte la
Cream. Flowers. Parisienne.
Inlaid Jelly.
Plovers' Ducklings,
Eggs. removed by Tartlets.
Nesselrode Pudding.
DESSERT AND ICES.
1976. DINNER FOR 12 PERSONS (May).
FIRST COURSE.
White Soup.
Asparagus Soup.
Salmon Cutlets. Boiled Turbot and Lobster Sauce.
ENTREES.
Chicken Vol-au-Vent.
Lamb Cutlets and Cucumbers.
Fricandeau of Veal.
Stewed Mushrooms.
SECOND COURSE.
Roast Lamb. Haunch of Mutton.
Boiled and Roast Fowls.
Vegetables.
THIRD COURSE.
Ducklings.
Goslings.
Charlotte Russe.
Vanilla Cream.
Gooseberry Tart. Custards.
Cheesecakes.
Cabinet Pudding and Iced Pudding.
DESSERT AND ICES.
1977. DINNER FOR 10 PERSONS (May).
FIRST COURSE.
Spring Soup.
Salmon la Genvse.
Red Mullet.
ENTREES.
Chicken Vol-au-Vent.
Calf’s Liver and Bacon aux Fines Herbes.
SECOND COURSE.
Saddle of Mutton.
Half Calf’s Head, Tongue, and Brains.
Braised Ham.
Asparagus.
THIRD COURSE.
Roast Pigeons.
Ducklings.
Sponge-cake Pudding.
Charlotte la Vanille.
Gooseberry Tart.
Cream.
Cheesecakes.
Apricot-jam Tart.
DESSERT AND ICES.
1978. DINNER FOR 8 PERSONS (May).
FIRST COURSE.
Julienne Soup.
Brill and Lobster Sauce.
Fried Fillets of Mackerel.
ENTREES
Lamb Cutlets and Cucumbers.
Lobster Patties.
SECOND COURSE.
Roast Fillet of Veal.
Boiled Leg of Lamb.
Asparagus.
THIRD COURSE.
Ducklings.
Gooseberry Tart.
Custards.
Fancy Pastry.
Souffl.
DESSERT AND ICES.
1979. DINNER FOR 6 PERSONS (May).—I.
FIRST COURSE.
Vermicelli Soup.
Boiled Salmon and Anchovy Sauce.
ENTREES.
Fillets of Beef and Tomato Sauce.
Sweetbreads.
SECOND COURSE.
Roast Lamb.
Boiled Capon.
Asparagus.
THIRD COURSE.
Ducklings.
Cabinet Pudding.
Compte of Gooseberries.
Custards in Glasses.
Blancmange.
Lemon Tartlets.
Fondue.
DESSERT.
1980. DINNER FOR 6 PERSONS (May).—II.
FIRST COURSE.
Macaroni Soup.
Boiled Mackerel la Maitre d’Htel.
Fried Smelts.
ENTREES.
Scollops of Fowl.
Lobster Pudding.
SECOND COURSE.
Boiled Leg of Lamb and Spinach.
Roast Sirloin of Beef and Horseradish Sauce.
Vegetables.
THIRD COURSE.
Roast Leveret.
Salad.
Souffl of Rice.
Ramekins.
Strawberry-jam Tartlets.
Orange Jelly.
DESSERT.
1981. DINNER FOR 6 PERSONS (May).—III.
FIRST COURSE.
Julienne Soup.
Trout with Dutch Sauce.
Salmon Cutlets.
ENTREES.
Lamb Cutlets and Mushrooms.
Vol-au-Vent of Chicken.
SECOND COURSE.
Roast Lamb.
Calf’s Head la Tortue.
Vegetables.
THIRD COURSE.
Spring Chickens.
Iced Pudding.
Vanilla Cream.
Clear Jelly.
Tartlets.
Cheesecakes.
DESSERT.
1982. DINNER FOR 6 PERSONS (May).—IV.
FIRST COURSE.
Soup la Reine.
Crimped Trout and Lobster Sauce.
Baked Whitings aux Fines Herbes.
ENTREES.
Braised Mutton Cutlets and Cucumbers.
Stewed Pigeons.
SECOND COURSE.
Roast Fillet of Veal.
Bacon-cheek and Greens.
Fillet of Beef la Jardinire.
THIRD COURSE.
Ducklings.
Souffl la Vanille.
Compte of Oranges.
Meringues.
Gooseberry Tart.
Fondue.
DESSERT.
PLAIN FAMILY DINNERS FOR MAY.
1983. Sunday.—1. Vegetable soup. 2. Saddle of mutton, asparagus and potatoes. 3. Gooseberry tart, custards.
1984. Monday.—1. Fried whitings, anchovy sauce. 2. Cold mutton, mashed potatoes, stewed veal. 3. Fig pudding.
1985. Tuesday.—1. Haricot mutton, made from remains of cold mutton, rump-steak pie. 2. Macaroni.
1986. Wednesday.—1. Roast loin of veal and spinach, boiled bacon, mutton cutlets and tomato sauce. 2. Gooseberry pudding and cream.
1987. Thursday.—1. Spring soup. 2. Roast leg of lamb, mint sauce, spinach, curried veal and rice. 3. Lemon pudding.
1988. Friday.—1. Boiled mackerel and parsley-and-butter. 2. Stewed rump-steak, cold lamb and salad. 3. Baked gooseberry pudding.
1989. Saturday.—1. Vermicelli. 2. Rump-steak pudding, lamb cutlets, and cucumbers. 3. Macaroni.
* * * * *
1990. Sunday.—1. Boiled salmon and lobster or caper sauce. 2. Roast lamb, mint sauce, asparagus, potatoes. 3. Plum-pudding, gooseberry tart.
1991. Monday.—1. Salmon warmed in remains of lobster sauce and garnished with crotons. 2. Stewed knuckle of veal and rice, cold lamb and dressed cucumber. 3. Slices of pudding warmed, and served with sugar sprinkled over. Baked rice pudding.
1992. Tuesday.—1. Roast ribs of beef, horseradish sauce, Yorkshire pudding, spinach and potatoes. 2. Boiled lemon pudding.
1993. Wednesday.—1. Fried soles, melted butter. 2. Cold beef and dressed cucumber or salad, veal cutlets and bacon. 3. Baked plum-pudding.
1994. Thursday.—1. Spring soup. 2. Calf’s liver and bacon, broiled beef-bones, spinach and potatoes. 3. Gooseberry tart.
1995. Friday.—1. Roast shoulder of mutton, baked potatoes, onion sauce, spinach. 2. Currant dumplings.
1996. Saturday.—1. Broiled mackerel, fennel sauce or plain melted butter. 2. Rump-steak pie, hashed mutton, vegetables. 3. Baked arrowroot pudding.
JUNE.
1997. DINNER FOR 18 PERSONS.
First Course
Asparagus Soup,
removed by
Crimped Salmon.
Fillets of Garnets. Vase of Soles aux fines herbes.
Flowers.
Vermicelli Soup,
removed by Whitebait.
Entres
Lamb Cutlets and Peas.
Lobster Patties. Vase of Tendrons de Veau
Flowers. la Jardinire.
Larded Sweetbreads.
Second Course
Saddle of Lamb.
Tongue.
Roast Spring Vase of Boiled Capon.
Chickens. Flowers.
Ham.
Boiled Calf's Head.
Third Course
Prawns. Leveret, Tartlets.
removed by
Ice Pudding.
Wine Jelly.
Vol-au-Vent of Straw- Vase of Custards in
berries and Cream. Flowers. glasses.
Blancmange.
Goslings,
removed by
Cheesecake Fondues, in cases. Plover's Eggs.
DESSERT AND ICES.
1998. DINNER FOR 12 PERSONS (June).
FIRST COURSE.
Green–Pea Soup.
Rice Soup.
Salmon and Lobster Sauce.
Trout la Genvse.
Whitebait.
ENTREES.
Lamb Cutlets and Cucumbers.
Fricasseed Chicken.
Lobster Rissoles.
Stewed Veal and Peas.
SECOND COURSE.
Roast Quarter of Lamb and Spinach.
Filet de Boeuf la Jardinire.
Boiled Fowls.
Braised Shoulder of Lamb.
Tongue.
Vegetables.
THIRD COURSE.
Goslings.
Ducklings.
Nesselrode Pudding.
Charlotte la Parisienne.
Gooseberry Tartlets.
Strawberry Cream.
Raspberry-and-Currant Tart.
Custards.
DESSERT AND ICES.
1999. DINNER FOR 10 PERSONS (June).
FIRST COURSE.
Julienne Soup.
Salmon Trout and Parsley-and-Butter.
Red Mullet.
ENTREES.
Stewed Breast of Veal and Peas.
Mutton Cutlets la Maintenon.
SECOND COURSE.
Roast Fillet of Veal.
Boiled Leg of Lamb, garnished with young Carrots.
Boiled Bacon-cheek.
Vegetables.
THIRD COURSE.
Roast Ducks.
Leveret.
Gooseberry Tart.
Strawberry Cream.
Strawberry Tartlets,
Meringues.
Cabinet Pudding.
Iced Pudding.
DESSERT AND ICES.
2000. DINNER FOR 8 PERSONS (June).
FIRST COURSE.
Vermicelli Soup.
Trout la Genvse
Salmon Cutlets.
ENTREES.
Lamb Cutlets and Peas.
Fricasseed Chicken.
SECOND COURSE.
Roast Ribs of Beef.
Half Calf’s Head, Tongue, and Brains.
Boiled Ham.
Vegetables.
THIRD COURSE.
Roast Ducks.
Compte of Gooseberries.
Strawberry Jelly.
Pastry.
Iced Pudding.
Cauliflower with Cream Sauce.
DESSERT AND ICES.
2001. DINNER FOR 6 PERSONS (June).—I.
FIRST COURSE.
Spring Soup.
Boiled Salmon and Lobster Sauce.
ENTREES. Veal Cutlets and Endive.
Ragot of Duck and Green Peas.
SECOND COURSE.
Roast Loin of Veal.
Boiled Leg of Lamb and White Sauce.
Tongue, garnished.
Vegetables.
THIRD COURSE.
Strawberry Cream.
Gooseberry Tartlets.
Almond Pudding.
Lobster Salad.
DESSERT.
2002. DINNER FOR 6 PERSONS (JUNE).—II.
FIRST COURSE.
Calf’s-Head Soup.
Mackerel la Matre d’Htel.
Whitebait.
ENTREES.
Chicken Cutlets.
Curried Lobster.
SECOND COURSE.
Fore-quarter of Lamb and Salad.
Stewed Beef la Jardinire.
Vegetables.
THIRD COURSE.
Goslings.
Green–Currant Tart.
Custards, in glasses.
Strawberry Blancmange.
Souffl of Rice.
DESSERT.
2003. DINNER FOR 6 PERSONS (JUNE).—III.
FIRST COURSE.
Green–Pea Soup.
Baked Soles aux fines herbes.
Stewed Trout.
ENTREES.
Calf’s Liver and Bacon.
Rissoles.
SECOND COURSE.
Roast Saddle of Lamb and Salad.
Calf’s Head la Tortue.
Vegetables.
THIRD COURSE.
Roast Ducks.
Vol-au-Vent of Strawberries and Cream.
Strawberry Tartlets.
Lemon Blancmange.
Baked Gooseberry Pudding.
DESSERT.
2004. DINNER FOR 6 PERSONS (JUNE).—IV.
FIRST COURSE.
Spinach Soup.
Soles la Crme.
Red Mullet.
ENTREES.
Roast Fillet of Veal.
Braised Ham and Spinach.
SECOND COURSE.
Boiled Fowls and White Sauce.
Vegetables.
THIRD COURSE.
Leveret.
Strawberry Jelly.
Swiss Cream.
Cheesecakes.
Iced Pudding.
DESSERT.
PLAIN FAMILY DINNERS FOR JUNE.
2005. Sunday.—1. Salmon trout and parsley-and-butter, new potatoes. 2. Roast fillet of veal, boiled bacon-cheek and spinach, vegetables. 3. Gooseberry tart, custards.
2006. Monday.—1. Light gravy soup. 2. Small meat pie, minced veal, garnished with rolled bacon, spinach and potatoes. 3. Raspberry-and-currant tart.
2007. Tuesday.—1. Baked mackerel, potatoes. 2. Boiled leg of lamb, garnished with young carrots. 3. Lemon pudding.
2008. Wednesday.—1. Vegetable soup. 2. Calf’s liver and bacon, peas, hashed lamb from remains of cold joint. 3. Baked gooseberry pudding.
2009. Thursday—1. Roast ribs of beef, Yorkshire pudding, peas, potatoes. 2. Stewed rhubarb and boiled rice.
2010. Friday.—1. Cold beef and salad, lamb cutlets and peas. 2. Boiled gooseberry pudding and baked custard pudding.
2011. Saturday.—1. Rump-steak pudding, broiled beef-bones and cucumber, vegetables. 2. Bread pudding.
* * * * *
2012. Sunday.—1. Roast fore-quarter of lamb, mint sauce, peas, and new potatoes. 2. Gooseberry pudding, strawberry tartlets. Fondue.
2013. Monday.—1. Cold lamb and salad, stewed neck of veal and peas, young carrots, and new potatoes. 2. Almond pudding.
2014. Tuesday.—1. Green-pea soup. 2. Roast ducks stuffed, gravy, peas and new potatoes. 3. Baked ratafia pudding.
2015. Wednesday.—1. Roast leg of mutton, summer cabbage, potatoes. 2. Gooseberry and rice pudding.
2016. Thursday.—1. Fried soles, melted butter, potatoes. 2. Sweetbreads, hashed mutton, vegetables. 3. Bread-and-butter pudding.
2017. Friday.—1. Asparagus soup. 2. Boiled beef, young carrots and new potatoes, suet dumplings. 3. College puddings.
2018. Saturday.—1. Cold boiled beef and salad, lamb cutlets and green peas. 2. Boiled gooseberry pudding and plain cream.
JULY.
2019. DINNER FOR 18 PERSONS.
First Course
Green-Pea Soup,
removed by
Salmon and dressed
Cucumber.
Whitebait. Vase of Stewed Trout
Flowers.
Soup la Reine,
removed by
Mackerel la Maitre
d'Htel.
Entres
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
Prawns. Roast Ducks, Custards.
removed by Vanilla Souffl.
Raspberry Cream.
Cherry Tart. Vase of Raspberry-and-
Flowers. Currant Tart.
Strawberry Cream.
Green Goose,
removed by
Creams. Iced Pudding. Tartlets.
DESSERT AND ICES.
2020. DINNER FOR 12 PERSONS (July).
FIRST COURSE.
Soup la Jardinire.
Chicken Soup.
Crimped Salmon and Parsley-and-Butter.
Trout aux fines herbes, in cases.
ENTREES.
Tendrons de Veau and Peas.
Lamb Cutlets and Cucumbers.
SECOND COURSE.
Loin of Veal la Bchamel.
Roast Fore-quarter of Lamb.
Salad.
Braised Ham, garnished with Broad Beans.
Vegetables.
THIRD COURSE.
Roast Ducks.
Turkey Poult.
Stewed Peas la Francaise.
Lobster Salad.
Cherry Tart.
Raspberry-and-Currant Tart.
Custards, in glasses.
Lemon Creams.
Nesselrode Pudding.
Marrow Pudding.
DESSERT AND ICES.
2021. DINNER FOR 8 PERSONS (July)
FIRST COURSE.
Green–Pea Soup.
Salmon and Lobster Sauce.
Crimped Perch and Dutch Sauce.
ENTREES.
Stewed Veal and Peas.
Lamb Cutlets and Cucumbers.
SECOND COURSE.
Haunch of Venison.
Boiled Fowls la Bchamel.
Braised Ham.
Vegetables.
THIRD COURSE.
Roast Ducks.
Peas la Franaise.
Lobster Salad.
Strawberry Cream.
Blancmange.
Cherry Tart.
Cheesecakes.
Iced Pudding.
DESSERT AND ICES.
2022. DINNER FOR 6 PERSONS (July).—I.
FIRST COURSE.
Soup la Jardinire.
Salmon Trout and Parsley-and-Butter.
Fillets of Mackerel la Matre d’Htel.
ENTREES.
Lobster Cutlets.
Beef Palates 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.
2023. DINNER FOR 6 PERSONS (July).—II.
FIRST COURSE.
Julienne Soup.
Crimped Salmon and Caper Sauce.
Whitebait.
ENTREES.
Croquettes la Reine.
Curried Lobster.
SECOND COURSE.
Roast Lamb.
Rump of Beef la Jardinire.
THIRD COURSE.
Larded Turkey Poult.
Raspberry Cream.
Cherry Tart.
Custards, in glasses.
Gteaux la Genvse.
Nesselrode Pudding.
DESSERT.
PLAIN FAMILY DINNERS FOR JULY.
2024. Sunday.—1. Salmon trout and parsley-and-butter. 2. Roast fillet of real, boiled bacon-cheek, peas, potatoes. 3. Raspberry-and-currant tart, baked custard pudding.
2025. Monday.—1. Green-pea soup. 2. Roast fowls garnished with water-cresses; gravy, bread sauce; cold veal and salad. 3. Cherry tart.
2026. 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.
2027. Wednesday.—1. Roast leg of mutton, vegetable marrow, and potatoes, melted butter. 2. Black-currant pudding.
2028. Thursday.—1. Fried soles, anchovy sauce. 2. Mutton cutlets and tomato sauce, bashed mutton, peas, potatoes. 3. Lemon dumplings.
2029. Friday.—1. Boiled brisket of beef, carrots, turnips, suet dumplings, peas, potatoes. 2. Baked semolina pudding.
2030. Saturday.—1. Cold beef and salad, lamb cutlets and peas. 2. Rolled jam pudding.
* * * * *
2031. Sunday.—1. Julienne soup. 2. Roast lamb, half calf’s head, tongue and brains, boiled ham, peas and potatoes. 3. Cherry tart, custards.
2032. Monday.—1. Hashed calf’s head, cold lamb and salad. 2. Vegetable marrow and white sauce, instead of pudding.
2033. Tuesday.—1. Stewed veal, with peas, young carrots, and potatoes. Small meat pie. 2. Raspberry-and-currant pudding.
2034. Wednesday.—1. Roast ducks stuffed, gravy, peas, and potatoes; the remains of stewed veal rechauff. 2. Macaroni served as a sweet pudding.
2035. Thursday.—1. Slices of salmon and caper sauce. 2. Boiled knuckle of veal, parsley-and-butter, vegetable marrow and potatoes. 3. Black-currant pudding.
2036. Friday.—1. Roast shoulder of mutton, onion sauce, peas and potatoes. 2. Cherry tart, baked custard pudding.
2037. Saturday.—1. Minced mutton, Rump-steak-and-kidney pudding. 2. Baked lemon pudding.
AUGUST.
2038. DINNER FOR 18 PERSONS.
First Course.
Mock-Turtle Soup,
removed by
Broiled Salmon and
Caper Sauce.
Red Mullet. Vase of Perch.
Flowers.
Soup la Julienne,
removed by
Brill and Shrimp Sauce.
Entres.
Fricandeau de Veau
la Jardinire.
Curried Lobster. Vase of Lamb Cutlets la Pure
Flowers. de Pommes de Terre.
Fillets of Ducks
and Peas.
Second Course.
Haunch of Venison.
Ham, garnished.
Capon la Vase of Roast Fowl.
Financire Flowers.
Leveret Pie.
Saddle of Mutton.
Third Course.
Grouse,
removed by
Cabinet Pudding.
Lobster Salad. Fruit Jelly. Cheesecakes.
Charlotte la Vase of Custards.
Vanille. Flowers.
Raspberry Vol-au-Vent Prawns.
Tartlets. of Pears.
Larded Peahen,
removed by
Iced Pudding.
DESSERT AND ICES.
2039. DINNER FOR 12 PERSONS (August)
FIRST COURSE.
Vermicelli Soup.
Soup la Reine.
Boiled Salmon.
Fried Flounders.
Trout en Matelot.
ENTREES.
Stewed Pigeons.
Sweetbreads.
Ragot of Ducks.
Fillets of Chickens and Mushrooms.
SECOND COURSE.
Quarter of Lamb.
Cotelette de Boeuf la Jardinire.
Roast Fowls and Boiled Tongue.
Bacon and Beans.
THIRD COURSE.
Grouse.
Wheatears.
Greengage Tart.
Whipped Cream.
Vol-au-Vent of Plums.
Fruit Jelly.
Iced Pudding.
Cabinet Pudding.
DESSERTS AND ICES.
2040. DINNER FOR 8 PERSONS (August).
FIRST COURSE.
Julienne Soup.
Fillets of Turbot and Dutch Sauce.
Red Mullet.
ENTREES.
Riz de Veau aux Tomates.
Fillets of Ducks and Peas.
SECOND COURSE.
Haunch of Venison.
Boiled Capon and Oysters.
Ham, garnished.
Vegetables.
THIRD COURSE.
Leveret.
Fruit Jelly.
Compote of Greengages.
Plum Tart. Custards, in glasses.
Omelette souffl.
DESSERT AND ICES.
2041. DINNER FOR 6 PERSONS (August).—I.
FIRST COURSE.
Macaroni Soup.
Crimped Salmon and Sauce Hollandaise.
Fried Fillets of Trout.
ENTREES.
Tendrons de Veau and Stewed Peas.
Salmi of Grouse.
SECOND COURSE.
Roast Loin of Veal.
Boiled Bacon, garnished with French Beans.
Stewed Beef la Jardinire.
Vegetables.
THIRD COURSE.
Turkey Poult.
Plum Tart.
Custard Pudding.
Vol-au-Vent of Pears.
Strawberry Cream.
Ratafia Souffl.
DESSERT.
2042. DINNER FOR 6 PERSONS (August).—II.
FIRST COURSE.
Vegetable–Marrow Soup.
Stowed Mullet.
Fillets of Salmon and Ravigotte Sauce.
ENTREES.
Curried Lobster.
Fricandeau de Veau la Jardinire.
SECOND COURSE.
Roast Saddle of Mutton.
Stewed Shoulder of Veal, garnished with Forcemeat Balls.
Vegetables.
THIRD COURSE.
Roast Grouse and Bread Sauce.
Vol-au-Vent of Greengages.
Fruit Jolly.
Raspberry Cream.
Custards.
Fig Pudding.
DESSERT.
PLAIN FAMILY DINNERS FOR AUGUST.
2043. Sunday.—1. Vegetable-marrow soup. 2. Roast quarter of lamb, mint sauce, French beans and potatoes. 3. Raspberry-and-currant tart, custard pudding.
2044. Monday.—1. Cold lamb and salad, small meat pie, vegetable marrow and white sauce. 2. Lemon dumplings.
2045. Tuesday.—1. Boiled mackerel. 2. Stewed loin of veal, French beans and potatoes. 3. Baked raspberry pudding.
2046. Wednesday.—1. Vegetable soup. 2. Lamb cutlets and French beans; the remains of stewed shoulder of veal, mashed vegetable marrow. 3. Black-currant pudding.
2047. Thursday.—1. Roast ribs of beef, Yorkshire pudding, French beans and potatoes. 2. Bread-and-butter pudding.
2048. Friday.—1. Fried soles and melted butter. 2. Cold beef and salad, lamb cutlets and mashed potatoes. 3. Cauliflowers and white sauce instead of pudding.
2049. Saturday.—1. Stewed beef and vegetables, with remains of cold beef; mutton pudding. 2. Macaroni and cheese.
* * * * *
2050. Sunday.—1. Salmon pudding. 2. Roast fillet of veal, boiled bacon-cheek garnished with tufts of cauliflowers, French beans and potatoes. 3. Plum tart, boiled custard pudding.
2051. Monday.—1. Baked soles. 2. Cold veal and bacon, salad, mutton cutlets and tomato sauce. 3. Boiled currant pudding.
2052. Tuesday.—1. Rice soup. 2. Roast fowls and water-cresses, boiled knuckle of ham, minced veal garnished with croutons; vegetables. 3. College puddings.
2053. Wednesday.—1. Curried fowl with remains of cold fowl; dish of rice, stewed rump-steak and vegetables. 2. Plum tart.
2054. Thursday.—1. Boiled brisket of beef, carrots, turnips, suet dumplings, and potatoes. 2. Baked bread pudding.
2055. Friday.—1. Vegetable soup, made from liquor that beef was boiled in. 2. Cold beef and dressed cucumber, veal cutlets and tomato sauce. 3. Fondue.
2056. Saturday.—1. Bubble-and-squeak, made from remains of cold beef; cold veal-and-ham pie, salad. 2. Baked raspberry pudding.
SEPTEMBER.
2057. DINNER FOR 18 PERSONS.
First Course
Julienne Soup,
removed by
Brill and Shrimp Sauce.
Red Mullet & Vase of Fried Eels.
Italian Sauce. Flowers.
Giblet Soup,
removed by
Salmon and Lobster Sauce.
Entres
Lamb Cutlets and
French Beans.
Fillets of Chicken Vase of Oysters au gratin.
and Truffles. Flowers.
Sweetbreads and
Tomata Sauce.
Second Course
Saddle of Mutton.
Veal-and-Ham Pie.
Chickens la Vase of Braised Goose.
Bchamel. Flowers.
Broiled Ham, garnished
with Cauliflowers.
Filet of Veal.
Third Course
Custards. Partridges, Apple Tart.
removed by
Plum-pudding.
Compte of Greengages.
Noyeau Jelly. Vase of Lemon Cream.
Flowers.
Pastry Sandwiches.
Grouse & Bread Sauce,
removed by
Plum Tart. Nesselrode Pudding. Custards.
DESSERTS AND ICES.
2058. DINNER FOR 12 PERSONS (September).
FIRST COURSE.
Mock–Turtle Soup.
Soup la Jardinire
Salmon and Lobster Sauce.
Fried Whitings.
Stewed Eels.
ENTREES.
Veal Cutlets.
Scalloped Oysters.
Curried Fowl.
Grilled Mushrooms.
SECOND COURSE.
Haunch of Mutton.
Boiled Calf’s Head la Bchamel.
Braised Ham.
Roast Fowls aux Cressons.
THIRD COURSE.
Leveret.
Grouse.
Cabinet Pudding.
Iced Pudding.
Compte of Plumbs.
Damson Tart.
Cream.
Fruit Jelly.
Prawns.
Lobster Salad.
DESSERTS AND ICES.
2059. DINNER FOR 8 PERSONS (September).
FIRST COURSE.
Flemish Soup.
Turbot, garnished with Fried Smelts.
Red Mullet and Italian Sauce.
ENTREES.
Tendrons de Veau and Truffles.
Lamb Cutlets and Sauce Piquante.
SECOND COURSE.
Loin of Veal la Bchamel.
Roast Haunch of Venison.
Braised Ham.
Grouse Pie.
Vegetables.
THIRD COURSE.
Roast Hare.
Plum Tart.
Whipped Cream.
Punch Jelly.
Compte of Damsons.
Marrow Pudding.
DESSERT.
2060. DINNER FOR 6 PERSONS (September).
FIRST COURSE.
Game Soup.
Crimped Skate.
Slices of Salmon a la Genvse.
ENTREES.
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.
2061. DINNER FOR 6 PERSONS (September).—II.
FIRST COURSE.
Thick Gravy Soup.
Fillets of Turbot la Crme.
Stewed Eels.
ENTREES.
Vol-au-Vent of Lobster.
Salmi of Grouse.
SECOND COURSE.
Haunch of Venison.
Rump of Beef la Jardinire.
Hare, boned and larded, with Mushrooms.
THIRD COURSE.
Roast Grouse.
Apricot Blancmange.
Compte of peaches.
Plum Tart.
Custards.
Plum-pudding.
DESSERT.
PLAIN FAMILY DINNERS FOR SEPTEMBER.
2062. Sunday.—1. Julienne soup. 2. Roast ribs of beef, Yorkshire pudding, horseradish sauce, French beans, and potatoes. 3. Greengage pudding, vanilla cream.
2063. Monday.—1. Crimped skate and crab sauce. 2. Cold beef and salad; small veal-and-ham pie. 3. Vegetable marrow and white sauce.
2064. Tuesday.—1. Fried solos, melted butter. 2. Boiled fowls, parsley-and-butter; bacon-check, garnished with French beans; beef rissoles, made from remains of cold beef. 3. Plum tart and cream.
2065. Wednesday.—1. Boiled round of beef, carrots, turnips, and suet dumplings; marrow on toast. 2. Baked damsons and rice.
2066. Thursday.—1. Vegetable soup, made from liquor that beef was boiled in. 2. Lamb cutlets and cucumbers, cold beef and salad. 3. Apple pudding.
2067. Friday.—1. Baked soles. 2. Bubble-and-squeak, made from cold beef; veal cutlets and rolled bacon. 3. Damson tart.
2068. Saturday.—1. Irish stew, rump-steaks and oyster sauce. 2. Somersetshire dumplings.
* * * * *
2069. 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.
2070. Monday.—1. Vegetable-marrow soup. 2. Calf’s head la matre d’htel, from remains of cold head; boiled brisket of beef and vegetables. 3. Stewed fruit and baked rice pudding.
1071. 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.
2072. Wednesday.—1. Boiled knuckle of veal and rice, turnips, potatoes; small ham, garnished with French beans. 2. Baked apple pudding.
2073. 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.
2074. Friday.—1. Small roast loin of mutton; the remains of hare, jugged; vegetable marrow and potatoes. 2. Damson pudding.
2075. 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.
OCTOBER.
2076. DINNER FOR 18 PERSONS.
First Course
Mock-Turtle Soup,
removed by
Crimped Cod and Oyster
Sauce.
Soles la Vase of Red Mullet.
Normandie. Flowers.
Julienne Soup,
removed by
John Dory and Dutch
Sauce.
Entres
Sweetbreads and Tomata
Sauce.
Oyster Patties. Vase of Stewed Mushrooms.
Flowers.
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.
Custards. Pheasants, Prawns.
removed by
Cabinet Pudding.
Italian Cream.
Gteau de Vase of Compte of
Pommes. Flowers. Plums.
Peach Jelly.
Roast Hare,
removed by
Lobster Salad. Iced Pudding. Apple Tart.
DESSERT AND ICES.
2077. DINNER FOR 12 PERSONS (OCTOBER).
FIRST COURSE.
Carrot Soup la Crci.
Soup la Reine.
Baked Cod.
Stewed Eels.
ENTREES.
Riz de Veau and Tomata Sauce.
Vol-au-Vent of Chicken.
Pork Cutlets and Sauce Robert.
Grilled Mushrooms.
SECOND COURSE.
Rump of Beef la Jardinire.
Roast Goose.
Boiled Fowls and Celery Sauce.
Tongue, garnished.
Vegetables.
THIRD COURSE.
Grouse.
Pheasants.
Quince Jelly.
Lemon Cream.
Apple Tart.
Compote of Peaches.
Nesselrode Pudding.
Cabinet Pudding.
Scalloped Oysters.
DESSERT AND ICES.
2078. DINNER FOR 8 PERSONS (October).
FIRST COURSE.
Calf’s-Head Soup.
Crimped Cod and Oyster Sauce.
Stewed Eels.
ENTREES.
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.
2079. DINNER FOR 6 PERSONS (October).—I.
FIRST COURSE.
Hare Soup.
Broiled Cod la Matre d’Htel.
Haddocks and Egg Sauce.
ENTREES.
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 la Portugaise.
Charlotte la Vanille.
Marrow Pudding.
DESSERT.
2080. DINNER FOR 6 PERSONS (October).—II.
FIRST COURSE.
Mock–Turtle Soup.
Brill and Lobster Sauce.
Fried Whitings.
ENTREES.
Fowl la Bchamel.
Oyster Patties.
SECOND COURSE.
Roast Sucking–Pig.
Stewed Hump of Beef la Jardinire.
Vegetables.
THIRD COURSE.
Grouse.
Charlotte aux Pommes.
Coffee Cream.
Cheesecakes.
Apricot Tart.
Iced Pudding.
DESSERT.
PLAIN FAMILY DINNERS FOR OCTOBER.
2081. Sunday.—1. Roast sucking-pig, tomata sauce and brain sauce; small boiled leg of mutton, caper sauce, turnips, and carrots. 2. Damson tart, boiled batter pudding.
2082. 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.
2083. Tuesday.—1. Roast partridges, bread sauce, and gravy; slices of mutton warmed in caper sauce; vegetables. 2. Baked plum-pudding.
2084. Wednesday.—1. Roast ribs of beef, Yorkshire pudding, vegetable marrow, and potatoes. 2. Damson pudding.
2085. Thursday.—1. Fried soles, melted butter. 2. Cold beef and salad; mutton cutlets and tomata sauce. 3. Macaroni.
2086. Friday.—1. Carrot soup. 2. Boiled fowls and celery sauce; bacon-check, garnished with greens; beef rissoles, from remains of cold beef. 3. Baroness pudding.
2087. Saturday.—1. Curried fowl, from remains of cold ditto; dish of rice, Rump-steak-and-kidney pudding, vegetables. 2. Stewed pears and sponge cakes.
* * * * *
2088. Sunday.—1. Crimped cod and oyster sauce. 2. Roast haunch of mutton, brown onion sauce, and vegetables. 3. Bullace pudding, baked custards in cups.
2089. Monday.—1. The remains of codfish, flaked, and warmed in a matre d’htel sauce. 2. Cold mutton and salad, veal cutlets and rolled bacon, French beans and potatoes. 3. Arrowroot blancmange and stewed damsons. 2090. Tuesday.—1. Roast hare, gravy, and red-currant jelly; hashed mutton, vegetables. 2. Currant dumplings.
2091. Wednesday.—1. Jugged hare, from remains of roast ditto; boiled knuckle of veal and rice; boiled bacon-cheek. 2. Apple pudding.
2092. Thursday.—1. Roast leg of pork, apple sauce, greens, and potatoes. 2. Rice snowballs.
2093. Friday.—1. Slices of pork, broiled, and tomata sauce, mashed potatoes; roast pheasants, bread sauce, and gravy. 2. Baked apple pudding.
2094. Saturday.—1. Rump-steak pie, sweetbreads. 2. Ginger pudding.
NOVEMBER. 2095.—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 la
Crme.
Entres.
Poulet la Marengo.
Fillets of Leveret. Vase of Ragot of Lobster.
Flowers.
Mushrooms sauts.
Second Course.
Haunch of Mutton.
Cold Game Pie.
Lark Pudding. Vase of Roast Fowls.
Flowers.
Boiled Ham.
Boiled Turkey and Celery
Sauce.
Third Course.
Apple Tart. Partridges, Shell-Fish.
removed by
Plum-pudding.
Wine Jelly.
Pommes la Vase of Vol-au-Vent
Cond. Flowers. of Pears.
Snipes,
removed by
Prawns. Charlotte glace. Apricot
Tartlets.
DESSERT AND ICES.
2096. DINNER FOR 12 PERSONS (November).
FIRST COURSE.
Hare Soup.
Julienne Soup.
Baked Cod.
Soles la Normandie.
ENTREES.
Riz de Veau aux Tomates.
Lobster Patties.
Mutton Cutlets and Soubise Sauce.
Crotades 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 la Portugaise.
Bavarian Cream.
Apricot-jam Sandwiches.
Cheesecakes.
Charlotte la Vanille.
Plum-pudding.
DESSERT AND ICES.
2097. DINNER FOR 8 PERSONS (NOVEMBER).
FIRST COURSE.
Mulligatawny Soup.
Fried slices of Codfish and Oyster Sauce.
Eels en Matelote.
ENTREES.
Broiled Pork Cutlets and Tomata Sauce.
Tendrons de Veau la Jardinire.
SECOND COURSE.
Boiled Leg of Mutton and Vegetables.
Roast Goose.
Cold Game Pie.
THIRD COURSE.
Snipes.
Teal.
Apple Souffl.
Iced Charlotte.
Tartlets.
Champagne Jelly.
Coffee Cream.
Mince Pies.
DESSERT AND ICES.
2098. DINNER FOR 6 PERSONS (NOVEMBER).
FIRST COURSE.
Oyster Soup.
Crimped Cod and Oyster Sauce.
Fried Perch and Dutch Sauce.
ENTREES.
Pigs’ Feet la Bchamel.
Curried Rabbit.
SECOND COURSE.
Roast Sucking–Pig.
Boiled Fowls and Oyster Sauce.
Vegetables.
THIRD COURSE.
Jugged Hare.
Meringues la Crme.
Apple Custard.
Vol-au-Vent of Pears.
Whipped Cream.
Cabinet Pudding.
DESSERT.
2099. DINNER FOR 6 PERSONS (NOVEMBER).—II.
FIRST COURSE.
Game Soup.
Slices of Codfish and Dutch Sauce.
Fried Eels.
ENTREES.
Kidneys la Matre d’Htel.
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.
PLAIN FAMILY DINNERS FOR NOVEMBER.
2100. Sunday.—1. White soup. 2. Roast haunch of mutton, haricot beans, potatoes. 3. Apple tart, ginger pudding.
2101. Monday.—1. Stewed eels. 2. Veal cutlets garnished with rolled bacon; cold mutton and winter salad. 3. Baked rice pudding.
2102. Tuesday.—1. Roast fowls, garnished with water-cresses; boiled bacon-cheek; hashed mutton from remains of haunch. 2. Apple pudding.
2103. Wednesday.—1. Boiled leg of pork, carrots, parsnips, and pease-pudding; fowl croquettes made with remainder of cold fowl. 2. Baroness pudding.
2104. Thursday.—1. Cold pork and mashed potatoes; roast partridges, bread sauce and gravy. 2. The remainder of pudding cut into neat slices, and warmed through, and served with sifted sugar sprinkled over; apple fritters.
2105. Friday.—1. Roast hare, gravy, and currant jelly; rump-steak and oyster sauce; vegetables. 2. Macaroni.
2106. Saturday.—1. Jugged hare; small mutton pudding. 2. Fig pudding.
* * * * *
2107. Sunday.—1. Crimped cod and oyster sauce. 2. Roast fowls, small boiled ham, vegetables; rump-steak pie. 3. Baked apple pudding, open jam tart.
2108. Monday.—1. The remainder of cod warmed in matre d’htel sauce. 2. Boiled aitchbone of beef, carrots, parsnips, suet dumplings. 3. Baked bread-and-butter pudding.
2109. Tuesday.—1. Pea-soup, made from liquor in which beef was boiled. 2. Cold beef, mashed potatoes; mutton cutlets and tomata sauce. 3. Carrot pudding.
2110. Wednesday.—1. Fried soles and melted butter. 2. Roast leg of pork, apple sauce, vegetables. 3. Macaroni with Parmesan cheese.
2111. Thursday.—1. Bubble-and-squeak from remains of cold beef; curried pork. 2. Baked Semolina pudding.
2112. Friday.—1. Roast leg of mutton, stewed Spanish onions, potatoes. 2. Apple tart.
2113. Saturday.—1. Hashed mutton; boiled rabbit and onion sauce; vegetables. 2. Damson pudding made with bottled fruit.
DECEMBER.
2114. DINNER FOR 18 PERSONS.
First Course
Mock-Turtle Soup,
removed by
Cod's Head and Shoulders
and Oyster Sauce.
Stewed Eels. Vase of Fried Whitings.
Flowers.
Julienne Soup,
removed by
Soles aux fines herbes.
Entres
Fillets of Grouse and
Sauce Piquante.
Curried Lobster. Vase of Mutton Cutlets and
Flowers. Soubise Sauce.
Sweetbreads.
Second Course
Haunch of Mutton.
Ham and Brussels
Sprouts.
Roast Goose. Vase of Stewed Beef la
Flowers. Jardinire.
Game Pie.
Boiled Turkey and
Celery Sauce.
Third Course
Apricot Torte. Pheasants, Victoria
removed by Sandwiches.
Plum-pudding.
Vanilla Cream.
Lemon Jelly. Vase of Champagne Jelly.
Flowers.
Blancmange.
Wild Ducks,
removed by
Tipsy Cake. Iced Pudding. Mince Pies.
DESSERT AND ICES.
2115. DINNER FOR 12 PERSONS (December).
FIRST COURSE.
Game Soup.
Clear Vermicelli Soup.
Codfish au gratin.
Fillets of Whitings la Matre d’Htel.
ENTREES.
Filet de Boeuf and Sauce Piquante.
Fricasseed Chicken.
Oyster Patties.
Curried Rabbit.
SECOND COURSE.
Roast Turkey and Sausages.
Boiled Leg of Pork and Vegetables.
Roast Goose.
Stewed Beef la Jardinire.
THIRD COURSE.
Widgeon.
Partridges.
Charlotte aux Pommes.
Mince Pies.
Orange Jelly.
Lemon Cream.
Apple Tart.
Cabinet Pudding.
DESSERT AND ICES.
2116. DINNER FOR 10 PERSONS (December).
FIRST COURSE.
Mulligatawny Soup.
Fried Slices of Codfish.
Soles la Crme.
ENTREES.
Croquettes of Fowl.
Pork Cutlets and Tomata Sauce.
SECOND COURSE.
Roast Ribs of Beef.
Boiled Turkey and Celery Sauce.
Tongue, garnished.
Lark Pudding. Vegetables.
THIRD COURSE.
Roast Hare. Grouse.
Plum-pudding. Mince Pies.
Charlotte la Parisienne.
Cheesecakes.
Apple Tart.
Nesselrode Pudding.
DESSERT AND ICES.
2117. DINNER FOR 8 PERSONS (December).
FIRST COURSE.
Carrot Soup.
Crimped Cod and Oyster Sauce.
Baked Soles.
ENTREES.
Mutton Kidneys la Franaise.
Oyster Patties.
SECOND COURSE.
Boiled Beef and Vegetables.
Marrow-bones.
Roast Fowls and Water-cresses
Tongue, garnished.
Game Pie.
THIRD COURSE.
Partridges.
Blancmange.
Compte of Apples.
Vol-au-Vent of Pears.
Almond Cheesecakes.
Lemon Pudding.
DESSERT AND ICES.
2118. DINNER FOR 6 PERSONS (December).—I.
FIRST COURSE.
Rabbit Soup.
Brill and Shrimp Sauce.
ENTREES.
Curried Fowl. Oyster Patties.
SECOND COURSE.
Roast Turkey and Sausages.
Boiled Leg of Pork. Vegetables.
THIRD COURSE.
Hunters’ Pudding.
Lemon Cheesecakes.
Apple Tart. Custards, in glasses.
Raspberry Cream.
DESSERT.
2119. DINNER FOR, 6 PERSONS (December).—II.
FIRST COURSE.
Ox-tail Soup.
Crimped Cod and Oyster Sauce.
ENTREES.
Savoury Rissoles.
Fowl Scollops la Bchamel.
SECOND COURSE.
Haunch of Mutton.
Boiled Chickens and Celery Sauce.
Bacon-cheek, garnished with Brussels Sprouts.
Vegetables.
THIRD COURSE.
Snipes.
Orange Jelly. Cheesecakes.
Apples la Portugaise.
Apricot-jam Tartlets.
Souffl of Rice.
DESSERT.
2120. DINNER FOR 6 PERSONS (December).—III.
FIRST COURSE.
Vermicelli Soup.
Soles la Matre d’Htel.
Fried Eels.
ENTREES.
Pork Cutlets and Tomato Sauce.
Ragot of Mutton la Jardinire.
SECOND COURSE.
Roast Goose.
Boiled Leg of Mutton and Vegetables.
THIRD COURSE.
Pheasants.
Whipped Cream.
Meringues. Compte of Normandy Pippins.
Mince Pies. Plum-pudding.
Dessert.
2121. DINNER FOR 6 PERSONS (December).—IV.
FIRST COURSE.
Carrot Soup.
Baked Cod.
Fried Smelts.
ENTREES.
Stewed Rump-steak la Jardinire.
Fricasseed Chicken.
SECOND COURSE.
Roast Leg of Mutton, boned and stuffed.
Boiled Turkey and Oyster Sauce.
Vegetables.
THIRD COURSE.
Wild Ducks.
Fancy Pastry.
Lemon Cream.
Damson Tart, with bottled fruit.
Custards, in glasses.
Cabinet Pudding.
Dessert.
PLAIN FAMILY DINNERS FOR DECEMBER.
2122. Sunday.—1. Carrot soup. 2. Roast beef, horseradish sauce, vegetables. 3. Plum-pudding, mince pies.
2123. Monday.—1. Fried whitings, melted butter. 2. Rabbit pie, cold beef, mashed potatoes. 3. Plum-pudding cut in slices and warmed; apple tart.
2124. Tuesday.—1. Hashed beef and broiled bones, pork cutlets and tomata sauce; vegetables. 2. Baked lemon pudding.
2125. Wednesday.—1. Boiled neck of mutton and vegetables; the broth served first with a little pearl barley or rice boiled in it 2. Bakewell pudding.
2126. Thursday.—1. Roast leg of pork, apple sauce, vegetables. 2. Rice snowballs.
2127. Friday.—1. Soles la Crime. 2. Cold pork and mashed potatoes, broiled rump-steaks and oyster sauce. 3. Rolled jam pudding.
2128. Saturday.—1. The remains of cold pork curried, dish of rice, mutton cutlets, and mashed potatoes. 2. Baked apple dumplings.
* * * * *
2129. Sunday.—1. Roast turkey and sausages, boiled leg of pork, pease pudding, vegetables. 2. Baked apple pudding, mince pies.
2130. Monday.—1. Hashed turkey, cold pork, mashed potatoes. 2. Mince-meat pudding.
2131. Tuesday.—1. Pea-soup made from liquor in which pork was boiled. 2. Boiled fowls and celery sauce, vegetables. 3. Baked rice pudding.
2132. Wednesday.—1. Roast leg of mutton, stewed Spanish onions, potatoes. 2. Baked rolled jam pudding.
2133. Thursday.—1. Baked cod’s head. 2. Cold mutton, roast hare, gravy and red-currant jelly. 3. Macaroni.
2134. Friday.—1. Hare soup, made with stock and remains of roast hare. 2. Hashed mutton, pork cutlets, and mashed potatoes. 3. Open tarts, rice blancmange.
2135. Saturday.—1. Rump-steak-and-kidney pudding, vegetables. 2. Mince pies, baked apple dumplings.
2136. BILL OF FARE FOR A GAME DINNER FOR 30 PERSONS (November).
First course
Hare Soup.
Pure of Grouse. Vase of Pheasant Soup.
Flowers.
Soup la Reine.
Entres
Salmi of Fillets of Hare Salmi of
Widgeon. en Chevereuil. Woodcock.
Perdrixaux Choux.
Lark Pudding. Vase of Game Patties.
Flowers.
Curried Rabbit.
Salmi of Fillet of Pheasant Salmi of
Woodcock. and Truffles. Widgeon.
Second Course
Larded Pheasants. Leveret, larded and stuff