The Book of Household Management, by Isabella Beeton

Chapter XL.

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 pièce de résistance; 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.

Entrées.

                   Riz de Veau aux
                       Tomates.

  Ragoût of             Vase of     Cotelettes de Pore
   Lobster.             Flowers.       à la Roberts.

                 Poulet à 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
  à la Parisienne.      removed by         Tartlets.
                      Plum-pudding.

                         Jelly.

  Cream.                Vase of                Cream.
                        Flowers.

                         Jelly.

                         Snipes,
                       removed by
                    Pommes à la Condé.

We have given above the plan of placing the various dishes of the 1st Course, Entrées, 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 à la Russe, are also included in the present chapter.

1888. DINNER FOR 12 PERSONS (January).

FIRST COURSE.
Carrot Soup à la Crécy.
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 à la Jardinière.
Boiled Ham, garnished with Brussels Sprouts.
Boiled Chickens and Celery Sauce.

THIRD COURSE.
Roast Hare.
Teal.
Eggs à la Neige.
Vol-au-Vent of Preserved Fruit.
1 Jelly. 1 Cream.
Potatoes à la Maître d’Hôtel.
Grilled Mushrooms.

DESSERT AND ICES.

1889. DINNER FOR 10 PERSONS (January).

FIRST COURSE.
Soup à 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 à 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 à la Crême.
Compôte of Apples.
Orange Jelly.
Cheesecakes.
Soufflé of Rice.

DESSERT AND ICES.

1891. DINNER FOR 6 PERSONS (January). — I.

FIRST COURSE.
Julienne Soup.
Soles à 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 à 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 à la Jardinière 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 à la Crême.

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.
Ragoût 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 à la Maître
                         d'Hôtel.

Entrées.

                      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.

                            Pâté Chaud.
                         Haunch of Mutton.

Third Course

                         Ducklings,
                         removed by
                         Ice Pudding.

   Meringues.           Coffee Cream.    Cheesecakes.

  Orange Jelly.         Vase of           Clear Jelly.
                        Flowers.

    Victoria           Blancmange.        Gâteau 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 à 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.
Gâteau 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 Génoise.

ENTREES.
Sweetbread Cutlets, with Poivrade Sauce.
Fowl au Béchamel.

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 Crême.
Fried Filleted Soles and Anchovy Sauce.

ENTREES.
Larded Fillets of Rabbits.
Tendrons de Veau with Purée of Tomatoes.

SECOND COURSE.
Stewed Rump of Beef à la Jardinière.
Roast Fowls.
Boiled Ham.

THIRD COURSE.
Roast Pigeons or Larks.
Rhubarb Tartlets.
Meringues.
Clear Jelly. Cream.
Ice Pudding.
Soufflé.

DESSERT AND ICES.

1913. DINNER FOR 6 PERSONS (February)— I.

FIRST COURSE.
Rice Soup.
Red Mullet, with Génoise Sauce.
Fried Smelts.

ENTREES.
Fowl Pudding.
Sweetbreads.

SECOND COURSE.
Roast Turkey and Sausages.
Boiled Leg of Pork.
Pease Pudding.

THIRD COURSE.
Lemon Jelly.
Charlotte à 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 à 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 à la Crême.
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.

Entrées

                    Fricasseed Chicken.

  Vol-au-Vent.          Vase of         Compôte 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 à la
                       Jardinière.

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 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 Croutons.

DESSERT AND ICES.

1933. DINNER FOR 10 PERSONS (March).

FIRST COURSE.
Macaroni Soup.
Boiled Turbot and Lobster Sauce.
Salmon Cutlets.

ENTREES.
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 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 à la Maître d’Hôtel.

ENTREES.
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.

1935. DINNER FOR 6 PERSONS (March). — I.

FIRST COURSE.
Vermicelli Soup.
Soles à la Crême.

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.
Soufflé 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 Crême.

Entrées.

              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.
  Jardinière.           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 à la Reine.
Julienne Soup.
Turbot and Lobster Sauce.
Slices of Salmon a la Genévése.

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.
Compôte 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 à la Béchamel.
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.
Soufflé 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 à la Béchamel.
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.
Compôte 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.     à la Maître d'Hôtel.

                    Oxtail Soup,
                     removed by
                 Brill & Shrimp Sauce.

Entrées.

                    Lamb Cutlets and
                       Cucumbers.

  Lobster Pudding.      Vase of            Curried Fowl.
                        Flowers.

                      Veal Ragoût.

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 à 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 à la Genévése.
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 à 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.
Soufflé.

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.
Compôte of Gooseberries.
Custards in Glasses.
Blancmange.
Lemon Tartlets.
Fondue.

DESSERT.

1980. DINNER FOR 6 PERSONS (May). — II.

FIRST COURSE.
Macaroni Soup.
Boiled Mackerel à la Maitre d’Hôtel.
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.
Soufflé 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 à 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 à 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 à la Jardinière.

THIRD COURSE.
Ducklings.
Soufflé à la Vanille.
Compôte 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 croûtons. 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.

Entrées

                   Lamb Cutlets and Peas.

  Lobster Patties.      Vase of           Tendrons de Veau
                        Flowers.           à la Jardinière.

                  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 à la Genévése.
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 à la Jardinière.
Boiled Fowls.
Braised Shoulder of Lamb.
Tongue.
Vegetables.

THIRD COURSE.
Goslings.
Ducklings.
Nesselrode Pudding.
Charlotte à 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 à 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 à la Genévése
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.
Compôte 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.
Ragoût 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 à la Maître d’Hôtel.
Whitebait.

ENTREES.
Chicken Cutlets.
Curried Lobster.

SECOND COURSE.
Fore-quarter of Lamb and Salad.
Stewed Beef à la Jardinière.
Vegetables.

THIRD COURSE.
Goslings.
Green–Currant Tart.
Custards, in glasses.
Strawberry Blancmange.
Soufflé 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 à 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 à la Crême.
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 à la Reine,
                       removed by
                  Mackerel à la Maitre
                        d'Hôtel.

Entrées

                     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 Soufflé.
                     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 à la Jardinière.
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 à la Béchamel.
Roast Fore-quarter of Lamb.
Salad.
Braised Ham, garnished with Broad Beans.
Vegetables.

THIRD COURSE.
Roast Ducks.
Turkey Poult.
Stewed Peas à 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 à la Béchamel.
Braised Ham.
Vegetables.

THIRD COURSE.
Roast Ducks.
Peas à la Française.
Lobster Salad.
Strawberry Cream.
Blancmange.
Cherry Tart.
Cheesecakes.
Iced Pudding.

DESSERT AND ICES.

2022. DINNER FOR 6 PERSONS (July). — I.

FIRST COURSE.
Soup à la Jardinière.
Salmon Trout and Parsley-and-Butter.
Fillets of Mackerel à la Maître d’Hôtel.

ENTREES.
Lobster Cutlets.
Beef Palates à 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 à la Reine.
Curried Lobster.

SECOND COURSE.
Roast Lamb.
Rump of Beef à la Jardinière.

THIRD COURSE.
Larded Turkey Poult.
Raspberry Cream.
Cherry Tart.
Custards, in glasses.
Gâteaux à la Genévése.
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 rechauffé. 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 à la Julienne,
                     removed by
               Brill and Shrimp Sauce.

Entrées.

                   Fricandeau de Veau
                    à la Jardinière.

  Curried Lobster.      Vase of        Lamb Cutlets à la Purée
                        Flowers.          de Pommes de Terre.

                    Fillets of Ducks
                        and Peas.

Second Course.

                  Haunch of Venison.

                   Ham, garnished.

  Capon à la          Vase of             Roast Fowl.
  Financière          Flowers.

                   Leveret Pie.

                  Saddle of Mutton.

Third Course.

                        Grouse,
                       removed by
                    Cabinet Pudding.

    Lobster Salad.    Fruit Jelly.     Cheesecakes.

    Charlotte à 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 à la Reine.
Boiled Salmon.
Fried Flounders.
Trout en Matelot.

ENTREES.
Stewed Pigeons.
Sweetbreads.
Ragoût of Ducks.
Fillets of Chickens and Mushrooms.

SECOND COURSE.
Quarter of Lamb.
Cotelette de Boeuf à la Jardinière.
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 soufflé.

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 à la Jardinière.
Vegetables.

THIRD COURSE.
Turkey Poult.
Plum Tart.
Custard Pudding.
Vol-au-Vent of Pears.
Strawberry Cream.
Ratafia Soufflé.

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 à la Jardinière.

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.

Entrées

                    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 à la         Vase of             Braised Goose.
   Béchamel.            Flowers.

                Broiled Ham, garnished
                  with Cauliflowers.

                     Filet of Veal.

Third Course

  Custards.           Partridges,              Apple Tart.
                     removed by
                     Plum-pudding.

                 Compôte 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 à la Jardinière
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 à la Béchamel.
Braised Ham.
Roast Fowls aux Cressons.

THIRD COURSE.
Leveret.
Grouse.
Cabinet Pudding.
Iced Pudding.
Compôte 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 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.

2060. DINNER FOR 6 PERSONS (September).

FIRST COURSE.
Game Soup.
Crimped Skate.
Slices of Salmon a la Genévése.

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 à la Crême.
Stewed Eels.

ENTREES.
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.

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 à la maître d’hôtel, from remains of cold head; boiled brisket of beef and vegetables. 3. Stewed fruit and baked rice pudding.

2071. 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 à la             Vase of              Red Mullet.
  Normandie.             Flowers.

                      Julienne Soup,
                        removed by
                    John Dory and Dutch
                         Sauce.

Entrées

                 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.

  Gâteau de             Vase of                Compôte 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 à la Créci.
Soup à 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 à la Jardinière.
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 à la Maître d’Hôtel.
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 à la Portugaise.
Charlotte à 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 à la Béchamel.
Oyster Patties.

SECOND COURSE.
Roast Sucking–Pig.
Stewed Hump of Beef à la Jardinière.
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 maître d’hôtel 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 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.

  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 à la           Vase of                Vol-au-Vent
     Condé.             Flowers.                of Pears.

                        Snipes,
                       removed by
   Prawns.            Charlotte glacée.         Apricot
                                               Tartlets.

DESSERT AND ICES.

2096. DINNER FOR 12 PERSONS (November).

FIRST COURSE.
Hare Soup.
Julienne Soup.
Baked Cod.
Soles à la Normandie.

ENTREES.
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.

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 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.

2098. DINNER FOR 6 PERSONS (NOVEMBER).

FIRST COURSE.
Oyster Soup.
Crimped Cod and Oyster Sauce.
Fried Perch and Dutch Sauce.

ENTREES.
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.

2099. DINNER FOR 6 PERSONS (NOVEMBER). — II.

FIRST COURSE.
Game Soup.
Slices of Codfish and Dutch Sauce.
Fried Eels.

ENTREES.
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.

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 maître d’hôtel 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.

Entrées

                   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 à la
                        Flowers.              Jardinière.

                        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 à la Maître d’Hôtel.

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 à la Jardinière.

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 à la Crême.

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 à 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 à la Française.
Oyster Patties.

SECOND COURSE.
Boiled Beef and Vegetables.
Marrow-bones.
Roast Fowls and Water-cresses
Tongue, garnished.
Game Pie.

THIRD COURSE.
Partridges.
Blancmange.
Compôte 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 à la Béchamel.

SECOND COURSE.
Haunch of Mutton.
Boiled Chickens and Celery Sauce.
Bacon-cheek, garnished with Brussels Sprouts.
Vegetables.

THIRD COURSE.
Snipes.
Orange Jelly. Cheesecakes.
Apples à la Portugaise.
Apricot-jam Tartlets.
Soufflé of Rice.

DESSERT.

2120. DINNER FOR 6 PERSONS (December). — III.

FIRST COURSE.
Vermicelli Soup.
Soles à la Maître d’Hôtel.
Fried Eels.

ENTREES.
Pork Cutlets and Tomato Sauce.
Ragoût of Mutton à la Jardinière.

SECOND COURSE.
Roast Goose.
Boiled Leg of Mutton and Vegetables.

THIRD COURSE.
Pheasants.
Whipped Cream.
Meringues. Compôte 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 à la Jardinière.
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 à 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.

  Purée of Grouse.      Vase of            Pheasant Soup.
                        Flowers.

                   Soup á la Reine.

Entrées

  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
   stuffed.

  Cold Pheasant Pie     Vase of           Hot raised Pie of
   á la Périgord.       Flowers.             mixed Game.

                        Grouse.

                   Larded Partridges.

Third Course

  Snipes.               Pintails.                Ortolans.

                        Quails.

  Golden                Vase of                   Widgeon.
  Plovers.              Flowers.

                         Teal.

  Wild Duck.            Woodcock.                  Snipes.

Entremets and Removes

  Apricot         Boudin à la Nesselrode.         Maids of
  Tart.                                            Honour.

                     Dantzic Jelly.

  Vol-au-Vent           Vase of                  Gâteau.
   of Pears.            Flowers.            Génoise glacé.

                     Charlotte Russe.

  Maids of            Plum Pudding.           Compôte of
   Honour.                                      Apples.

Dessert.

  Olives.              Strawberry-Ice           Figs.
                          Cream.

  Preserved             Pineapples.              Dried
  Cherries.                                      Fruit.
                         Grapes.

  Filberts.               Pears.               Walnuts.
   Wafers.                                     Biscuits.

  Ginger-Ice Cream.     Vase of           Orange-Water Ice.
                        Flowers.

                        Apples.

  Dried                 Grapes.                  Preserved
  Fruit.                                         Cherries.
                        Pears.

  Figs.              Lemon-Water Ice.            Olives.

Menu.

2137. SERVICE A LA RUSSE (July).

Julienne Soup.
Vermicelli Soup.

Boiled Salmon.
Turbot and Lobster Sauce.

Soles–Water Souchy.
Perch–Water Souchy.

Matelote d’Anguilles à la Toulouse.
Filets de Soles à la Normandie.

Red Mullet.
Trout.

Lobster Rissoles.
Whitebait.

Riz de Veau à la Banquière.
Filets de Poulets aux Coucombres.

Canards à la Rouennaise.
Mutton Cutlets à la Jardinière.

Braised Beef à la Flamande.
Spring Chickens.

Roast Quarter of Lamb.
Roast Saddle of Mutton.

Tongue.
Ham and Peas.

Quails, larded.
Roast Ducks.
Turkey Poult, larded.

Mayonnaise of Chicken.
Tomatas.
Green Peas à la Française.

Suédoise of Strawberries.
Charlotte Russe.
Compôte of Cherries.

Neapolitan Cakes.
Pastry.
Madeira Wine Jelly.

Iced Pudding à la Nesselrode.

DESSERT AND ICES.

Note. — Dinners à la Russe differ from ordinary dinners in the mode of serving the various dishes. In a dinner à la Russe, the dishes are cut up on a sideboard, and handed round to the guests, and each dish may be considered a course. The table for a dinner à la Russe should be laid with flowers and plants in fancy flowerpots down the middle, together with some of the dessert dishes. A menu or bill of fare should be laid by the side of each guest.

Menu.

2138. SERVICE A LA RUSSE (November).

Ox-tail Soup.
Soup à la Jardinière.

Turbot and Lobster Sauce.
Crimped Cod and Oyster Sauce.

Stewed Eels.
Soles à la Normandie.

Pike and Cream Sauce.
Fried Filleted Soles.

Filets de Boeuf à la Jardinière.
Croquettes of Game aux Champignons.

Chicken Cutlets.
Mutton Cutlets and Tomata Sauce.

Lobster Rissoles.
Oyster Patties.

Partridges aux fines herbes.
Larded Sweetbreads.

Roast Beef.
Poulets aux Cressons.

Haunch of Mutton.
Roast Turkey.

Boiled Turkey and Celery Sauce.
Ham.

Grouse.
Pheasants.
Hare.

Salad.
Artichokes.
Stewed Celery.

Italian Cream.
Charlotte aux Pommes.
Compôte of Pears.

Croûtes madrées aux Fruits.
Pastry.
Punch Jelly.

Iced Pudding.

DESSERT AND ICES.

Note. — Dinners à la Russe are scarcely suitable for small establishments; a large number of servants being required to carve; and to help the guests; besides there being a necessity for more plates, dishes, knives, forks, and spoons, than are usually to be found in any other than a very large establishment. Where, however, a service à la Russe is practicable, there it, perhaps, no mode of serving a dinner so enjoyable as this.

Suppers.

2139. Much may be done in the arrangement of a supper-table, at a very small expense, provided taste and ingenuity are exercised. The colours and flavours of the various dishes should contrast nicely; there should be plenty of fruit and flowers on the table, and the room should be well lighted. We have endeavoured to show how the various dishes may be placed; but of course these little matters entirely depend on the length and width of the table used, on individual taste, whether the tables are arranged round the room, whether down the centre, with a cross one at the top, or whether the supper is laid in two separate rooms, &c. &c. The garnishing of the dishes has also much to do with the appearance of a supper-table. Hams and tongues should be ornamented with cut vegetable flowers, raised pies with aspic jelly cut in dice, and all the dishes garnished sufficiently to be in good taste without looking absurd. The eye, in fact, should be as much gratified as the palate. Hot soup is now often served at suppers, but is not placed on the table. The servants fill the plates from a tureen on the buffet, and then hand them to the guests: when these plates are removed, the business of supper commences.

2140. Where small rooms and large parties necessitate having a standing supper, many things enumerated in the following bill of fare may be placed on the buffet. Dishes for these suppers should be selected which may be eaten standing without any trouble. The following list may, perhaps, assist our readers in the arrangement of a buffet for a standing supper.

2141. Beef, ham, and tongue sandwiches, lobster and oyster patties, sausage rolls, meat rolls, lobster salad, dishes of fowls, the latter all cut up; dishes of sliced ham, sliced tongue, sliced beef, and galantine of veal; various jellies, blancmanges, and creams; custards in glasses, compôtes of fruit, tartlets of jam, and several dishes of small fancy pastry; dishes of fresh fruit, bonbons, sweetmeats, two or three sponge cakes, a few plates of biscuits, and the buffet ornamented with vases of fresh or artificial flowers. The above dishes are quite sufficient for a standing supper; where more are desired, a supper must then be laid and arranged in the usual manner.

2142. BILL OF FARE FOR A BALL SUPPER FOR 60 PERSONS (For Winter)

                                  Boar's Head,
                          garnished with Aspic Jelly.
  Lobster Salad                                        Lobster Salad.
  Fruited Jelly.             Mayonnaise of Fowl.     Charlotte Russe.

                            Small Ham, garnished.

           Small Pastry.      Iced Savoy Cake.       Biscuits.

           Vanilla Cream     EPERGNE, WITH FRUIT.    Fruited Jelly.

  Two Roast Fowls, cut up.                        Two Roast Fowls, cut up.

           Prawns      Two Boiled Fowls, with Béchamel   Prawns
                                 Sauce.
           Biscuits                                    Small Pastry
                             Tongue, ornamented.

           Custards,         TRIFLE, ORNAMENTED.         Custards,
          in glasses.                                  in glasses.
                            Raised Chicken Pie.

                               Tipsy Cake
  Lobster Salad.                                         Lobster Salad.
  Fruited Jelly.                                           Swiss Cream.
                              Roast Pheasant.

          Meringues.         EPERGNE, WITH FRUIT.      Meringues.

          Raspberry Cream.    Galantine of Veal.      Fruited Jelly.

                                Tipsy Cake.
          Small Pastry.                              Biscuits.
                               Raised Game Pie.

          Custards,           TRIFLE, ORNAMENTED       Custards,
          in glasses.                                 in glasses.

  Two Roast Fowls, cut up.                      Two Roast Fowls, cut up.
                             Tongue, ornamented.
          Prawns.                                      Prawns.
                     Two Boiled Fowls, with Béchamel
                                 Sauce.
         Biscuits.                                     Small Pastry.
                              EPERGNE, WITH FRUIT.
  Lobster Salad.                                         Lobster Salad.
        Fruited Jelly.       Iced Savoy Cake.         Blancmange.

                            Small Ham, garnished.

                             Mayonnaise of Fowl.
        Charlotte Russe.                              Fruited Jelly.
                                Larded Capon.

Note: When soup is served from the buffet, Mock Turtle and Julienne may be selected. Besides the articles enumerated above, Ices, Wafers, Biscuits, Tea, Coffee, Wines and Liqueurs will be required. Punch a la Romaine may also be added to the list of beverages.

2143. BILL OF FARE FOR A BALL SUPPER, Or a Cold Collation for a Summer Entertainment, or Wedding or Christening Breakfast for 70 or 80 Persons (July).

[Columns 1 and 5]
4 Blancmanges, to be placed down the table.
4 Jellies, to be placed down the table.
3 Dishes of Small Pastry.
3 Fruit Tarts.
3 Cheesecakes.
3 Compotes of Fruit.
3 English Pines.
20 Small Dishes of various Summer Fruits.

[Column 2]
Dish of Lobster, cut up.
Charlotte Russe à la Vanille.
Lobster Salad
Pigeon Pie.
Lobster Salad.
Dish of Lobster, cut up.
Larded Capon.
Lobster Salad.
Pigeon Pie.
Dish of Lobster, cut up.
Savoy Cake.
Lobster Salad.

[Column 3]
Tongue.
Ribs of Lamb.
Two Roast Fowls.
Mayonnaise of Salmon.
Epergne, with Flowers.
Mayonnaise of Trout.
Tongue, garnished.
Boiled Fowls and Béchamel Sauce.
Collared Eel.
Ham.
Raised Pie.
Two Roast Fowls.
Shoulder of Lamb, stuffed.
Mayonnaise of Salmon.
Epergne, with Flowers.
Mayonnaise of Trout.
Tongue.
Boiled Fowls and Béchamel Sauce.
Raised Pie.
Ham, decorated.
Shoulder of Lamb, stuffed.
Two Roast Fowls.
Mayonnaise of Salmon.
Epergne, with Flowers.
Mayonnaise of Trout.
Tongue, garnished.
Boiled Fowls and Béchamel Sauce.
Collared Eel.

[Column 4]
Veal-and-Ham Pie.
Lobster Salad.
Savoy Cake.
Dish of Lobster, cut up.
Lobster Salad.
Boar’s Head.
Pigeon Pie.
Lobster Salad.
Dish of Lobster, cut up.
Lobster Salad.
Charlotte Russe à la Vanille.
Veal and Ham Pie.
Dish of Lobster, cut up.

Note. — The length of the page will not admit of our giving the dishes as they should be placed on the table; they should be arranged with the large and high dishes down the centre, and the spaces filled up with the smaller dishes, fruit, and flowers, taking care that the flavours and colours contrast nicely, and that no two dishes of a sort come together. This bill of fare may be made to answer three or four purposes, placing a wedding cake or christening cake in the centre on a high stand, if required for either of these occasions. A few dishes of fowls, lobster salads, &c. &c., should be kept in reserve to replenish those that are most likely to be eaten first. A joint of cold roast and boiled beef should be placed on the buffet, as being something substantial for the gentlemen of the party to partake of. Besides the articles enumerated in the bill of fare, biscuits and wafers will be required, cream-and-water ices, tea, coffee, wines, liqueurs, soda-water, ginger-beer, and lemonade.

Breakfasts.

2144. It will not be necessary to give here a long bill of fare of cold joints, &c., which may be placed on the side-board, and do duty at the breakfast-table. Suffice it to say, that any cold meat the larder may furnish, should be nicely garnished, and be placed on the buffet. Collared and potted meats or fish, cold game or poultry, veal-and-ham pies, game-and-Rump-steak pies, are all suitable dishes for the breakfast-table; as also cold ham, tongue, &c. &c.

2145. The following list of hot dishes may perhaps assist our readers in knowing what to provide for the comfortable meal called breakfast. Broiled fish, such as mackerel, whiting, herrings, dried haddocks, &c.; mutton chops and rump-steaks, broiled sheep’s kidneys, kidneys à la maître d’hôtel, sausages, plain rashers of bacon, bacon and poached eggs, ham and poached eggs, omelets, plain boiled eggs, oeufs-au-plat, poached eggs on toast, muffins, toast, marmalade, butter, &c. &c.

2146. In the summer, and when they are obtainable, always have a vase of freshly-gathered flowers on the breakfast-table, and, when convenient, a nicely-arranged dish of fruit: when strawberries are in season, these are particularly refreshing; as also grapes, or even currants.

Luncheons and Suppers.

2147. The remains of cold joints, nicely garnished, a few sweets, or a little hashed meat, poultry or game, are the usual articles placed on the table for luncheon, with bread and cheese, biscuits, butter, &c. If a substantial meal is desired, rump-steaks or mutton chops may he served, as also veal cutlets, kidneys, or any dish of that kind. In families where there is a nursery, the mistress of the house often partakes of the meal with the children, and makes it her luncheon. In the summer, a few dishes of fresh fruit should be added to the luncheon, or, instead of this, a compote of fruit or fruit tart, or pudding.

2148. Of suppers we have little to say, as we have already given two bills of fare for a large party, which will answer very well for a smaller number, by reducing the quantity of dishes and by omitting a few. Hot suppers are now very little in request, as people now generally dine at an hour which precludes the possibility of requiring supper; at all events, not one of a substantial kind. Should, however, a bill of fare be required, one of those under the head of DINNERS, with slight alterations, will be found to answer for a hot supper.

Bill of Fare for a Picnic for 40 Persons.

2149. A joint of cold roast beef, a joint of cold boiled beef, 2 ribs of lamb, 2 shoulders of lamb, 4 roast fowls, 2 roast ducks, 1 ham, 1 tongue, 2 veal-and-ham pies, 2 pigeon pies, 6 medium-sized lobsters, 1 piece of collared calf’s head, 18 lettuces, 6 baskets of salad, 6 cucumbers.

2150. Stewed fruit well sweetened, and put into glass bottles well corked; 3 or 4 dozen plain pastry biscuits to eat with the stewed fruit, 2 dozen fruit turnovers, 4 dozen cheesecakes, 2 cold cabinet puddings in moulds, 2 blancmanges in moulds, a few jam puffs, 1 large cold plum-pudding (this must be good), a few baskets of fresh fruit, 3 dozen plain biscuits, a piece of cheese, 6 lbs. of butter (this, of course, includes the butter for tea), 4 quartern loaves of household broad, 3 dozen rolls, 6 loaves of tin bread (for tea), 2 plain plum cakes, 2 pound cakes, 2 sponge cakes, a tin of mixed biscuits, 1/2 lb, of tea. Coffee is not suitable for a picnic, being difficult to make.

Things not to be forgotten at a Picnic.

2151. A stick of horseradish, a bottle of mint-sauce well corked, a bottle of salad dressing, a bottle of vinegar, made mustard, pepper, salt, good oil, and pounded sugar. If it can be managed, take a little ice. It is scarcely necessary to say that plates, tumblers, wine-glasses, knives, forks, and spoons, must not be forgotten; as also teacups and saucers, 3 or 4 teapots, some lump sugar, and milk, if this last-named article cannot be obtained in the neighbourhood. Take 3 corkscrews.

2152. Beverages. — 3 dozen quart bottles of ale, packed in hampers; ginger-beer, soda-water, and lemonade, of each 2 dozen bottles; 6 bottles of sherry, 6 bottles of claret, champagne à discrétion, and any other light wine that may be preferred, and 2 bottles of brandy. Water can usually be obtained so it is useless to take it.

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Last updated Wednesday, March 12, 2014 at 13:31