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DINNERS AND DINING.
CHAPTER XL.
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. [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.] 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."
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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-in-the-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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
Veal Cutlets. Scalloped Oysters. Curried Fowl.
Grilled Mushrooms.
Second Course
Haunch of Mutton. Boiled Calf's Head à
la Béchamel. Braised Ham. Roast Fowls aux Cressons.
Third Course
Leveret. Grouse. Cabinet Pudding. Iced
Pudding. Compôte of 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.
Entrées
Tendrons de Veau and Truffles. Lamb Cutlets
and Sauce Piquante.
Second Course
Loin of Veal à la Béchamel. Roast
Haunch of Venison. Braised Ham. Grouse Pie. Vegetables.
Third Course
Roast Hare. Plum Tart. Whipped Cream.
Punch Jelly. Compôte of Damsons. Marrow Pudding.
Dessert.
2060.--DINNER FOR 6 PERSONS (September).
First Course
Game Soup. Crimped Skate. Slices of
Salmon a la Genévése.
Entrées
Fricasseed Sweetbreads. Savoury Rissoles.
Second Course
Sirloin of Beef and Horseradish Sauce.
Boiled Leg of Mutton and Caper Sauce. Vegetables.
Third Course
Roast Partridges. Charlotte Russe.
Apricots and Rice. Fruit Jelly. Cabinet Pudding.
Dessert.
2061.--DINNER FOR 6 PERSONS (September).--II.
First Course
Thick Gravy Soup. Fillets of Turbot à la
Crême. Stewed Eels.
Entrées
Vol-au-Vent of Lobster. Salmi of Grouse.
Second Course
Haunch of Venison. Rump of Beef à la
Jardinière. Hare, boned and larded, with Mushrooms.
Third Course
Roast Grouse. Apricot Blancmange. Compôte
of peaches. Plum Tart. Custards. Plum-pudding.
Dessert.
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 maitre d'hôtel, from remains of cold head; boiled brisket of beef
and vegetables. 3. Stewed fruit and baked rice pudding.
1071. Tuesday .--1. Roast fowls and water-cresses;
boiled bacon, garnished with tufts of cauliflower; hashed mutton, from remains
of mutton of Sunday. 2. Baked plum-pudding.
2072. Wednesday .--1. Boiled knuckle of veal and rice,
turnips, potatoes; small ham, garnished with French beans. 2. Baked apple
pudding.
2073. Thursday .--1. Brill and shrimp sauce. 2. Roast
hare, gravy, and red-currant jelly; mutton cutlets and mashed potatoes. 3.
Scalloped oysters, instead of pudding.
2074. Friday .--1. Small roast loin of mutton; the
remains of hare, jugged; vegetable marrow and potatoes. 2. Damson pudding.
2075. Saturday .--1. Rump-steaks, broiled, and oyster
sauce, mashed potatoes; veal-and-ham pie,--the ham may be cut from that boiled
on Wednesday, if not all eaten cold for breakfast. 2, Lemon pudding.
OCTOBER.
2076.--DINNER FOR 18 PERSONS.
First Course
Mock-Turtle Soup, removed by Crimped Cod and Oyster
Sauce. Soles 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.
Entrées
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.
Entrées
Stewed Mutton Kidneys. Curried Sweetbreads.
Second Course
Boiled Leg of Mutton, garnished with
Carrots and Turnips. Roast Goose.
Third Course
Partridges. Fruit Jelly. Italian Cream.
Vol-au-Vent of Pears. Apple Tart. Cabinet Pudding.
Dessert and Ices.
2079.--DINNER FOR 6 PERSONS (October).--I.
First Course
Hare Soup. Broiled Cod à la Maître d'Hôtel.
Haddocks and Egg Sauce.
Entrées
Veal Cutlets, garnished with French Beans.
Haricot Mutton.
Second Course
Roast Haunch of Mutton. Boiled Capon and
Rice. Vegetables.
Third Course
Pheasants. Punch Jelly. Blancmange.
Apples à la Portugaise. Charlotte à la Vanille. Marrow Pudding.
Dessert.
2080.--DINNER FOR 6 PERSONS (October).--II.
First Course
Mock-Turtle Soup. Brill and Lobster
Sauce. Fried Whitings.
Entrées
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. 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.
Entrées
Riz de Veau aux Tomates. Lobster Patties.
Mutton Cutlets and Soubise Sauce. Croûtades of Marrow aux fines herbes.
Second Course
Roast Sirloin of Beef. Braised Goose.
Boiled Fowls and Celery Sauce. Bacon-cheek, garnished with Sprouts.
Third Course
Wild Ducks. Partridges. Apples à la
Portugaise. Bavarian Cream. Apricot-jam Sandwiches. Cheesecakes. Charlotte à la
Vanille. Plum-pudding.
Dessert and Ices.
2097.--DINNER FOR 8 PERSONS (NOVEMBER).
First Course
Mulligatawny Soup. Fried slices of
Codfish and Oyster Sauce. Eels en Matelote.
Entrées
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.
Entrées
Pigs' Feet à la Béchamel. Curried Rabbit.
Second Course
Roast Sucking-Pig. Boiled Fowls and
Oyster Sauce. Vegetables.
Third Course
Jugged Hare. Meringues à la Crême.
Apple Custard. Vol-au-Vent of Pears. Whipped Cream. Cabinet Pudding.
Dessert.
2099.--DINNER FOR 6 PERSONS (NOVEMBER).--II.
First Course
Game Soup. Slices of Codfish and Dutch
Sauce. Fried Eels.
Entrées
Kidneys à la Maître d'Hôtel. Oyster
Patties.
Second Course
Saddle of Mutton. Boiled Capon and Rice.
Small Ham. Lark Pudding.
Third Course
Roast Hare. Apple Tart. Pineapple Cream.
Clear Jelly. Cheesecakes. Marrow Pudding. Nesselrode Pudding.
Dessert.
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.
Entrées
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.