Time.—To stand 24 hours before being strained; 12 hours after the sugar is added.

Seasonable.—Make this in July.



INVALID COOKERY.

CHAPTER XXXVIII.

A FEW RULES TO BE OBSERVED IN COOKING FOR INVALIDS.

1841. LET all the kitchen utensils used in the preparation of invalids' cookery be delicately and 'scrupulously clean;' if this is not the case, a disagreeable flavour may be imparted to the preparation, which flavour may disgust, and prevent the patient from partaking of the refreshment when brought to him or her.

1842. For invalids, never make a large quantity of one thing, as they seldom require much at a time; and it is desirable that variety be provided for them.

1843. Always have something in readiness; a little beef tea, nicely made and nicely skimmed, a few spoonfuls of jelly, &c. &c., that it may be administered as soon almost as the invalid wishes for it. If obliged to wait a long time, the patient loses the desire to eat, and often turns against the food when brought to him or her.

1844. In sending dishes or preparations up to invalids, let everything look as tempting as possible. Have a clean tray-cloth laid smoothly over the tray; let the spoons, tumblers, cups and saucers, &c., be very clean and bright. Gruel served in a tumbler is more appetizing than when served in a basin or cup and saucer.

1845. As milk is an important article of food for the sick, in warm weather let it be kept on ice, to prevent its turning sour. Many other delicacies may also be preserved good in the same manner for some little time.

1846. If the patient be allowed to eat vegetables, never send them up undercooked, or half raw; and let a small quantity only be temptingly arranged on a dish. This rule will apply to every preparation, as an invalid is much more likely to enjoy his food if small delicate pieces are served to him.

1847. Never leave food about a sick room; if the patient cannot eat it when brought to him, take it away, and bring it to him in an hour or two's time. Miss Nightingale says, "To leave the patient's untasted food by his side, from meal to meal, in hopes that he will eat it in the interval, is simply to prevent him from taking any food at all." She says, "I have known patients literally incapacitated from taking one article of food after another by this piece of ignorance. Let the food come at the right time, and be taken away, eaten or uneaten, at the right time, but never let a patient have 'something always standing' by him, if you don't wish to disgust him of everything."

1848. Never serve beef tea or broth with the smallest particle of fat or grease on the surface. It is better, after making either of these, to allow them to get perfectly cold, when all the fat may be easily removed; then warm up as much as may be required. Two or three pieces of clean whity-brown paper laid on the broth will absorb any greasy particles that may be floating at the top, as the grease will cling to the paper.

1849. Roast mutton, chickens, rabbits, calves' feet or head, game, fish (simply dressed), and simple puddings, are all light food, and easily digested. Of course, these things are only partaken of, supposing the patient is recovering.

1850. A mutton chop, nicely cut, trimmed, and broiled to a turn, is a dish to be recommended for invalids; but it must not be served with all the fat at the end, nor must it be too thickly cut. Let it be cooked over a fire free from smoke, and sent up with the gravy in it, between two very hot plates. Nothing is more disagreeable to an invalid than smoked food.

1851. In making toast-and-water, never blacken the bread, but toast it only a nice brown. Never leave toast-and-water to make until the moment it is required, as it cannot then be properly prepared,—at least, the patient will be obliged to drink it warm, which is anything but agreeable.

1852. In boiling eggs for invalids, let the white be just set; if boiled hard, they will be likely to disagree with the patient.

1853. In Miss Nightingale's admirable "Notes on Nursing," a book that no mother or nurse should be without, she says,—"You cannot be too careful as to quality in sick diet. A nurse should never put before a patient milk that is sour, meat or soup that is turned, an egg that is bad, or vegetables underdone." Yet often, she says, she has seen these things brought in to the sick, in a state perfectly perceptible to every nose or eye except the nurse's. It is here that the clever nurse appears,—she will not bring in the peccant article; but, not to disappoint the patient, she will whip up something else in a few minutes. Remember, that sick cookery should half do the work of your poor patient's weak digestion.

1854. She goes on to caution nurses, by saying,—"Take care not to spill into your patient's saucer; in other words, take care that the outside bottom rim of his cup shall be quite dry and clean. If, every time he lifts his cup to his lips, he has to carry the saucer with it, or else to drop the liquid upon and to soil his sheet, or bedgown, or pillow, or, if he is sitting up, his dress, you have no idea what a difference this minute want of care on your part makes to his comfort, and even to his willingness for food."



RECIPES.

CHAPTER XXXIX.

TO MAKE ARROWROOT.

1855. INGREDIENTS.—Two teaspoonfuls of arrowroot, 3 tablespoonfuls of cold water, 1/2 pint of boiling water.

Mode.—Mix the arrowroot smoothly in a basin with the cold water, then pour on it the boiling water, stirring all the time. The water must be boiling at the time it is poured on the mixture, or it will not thicken; if mixed with hot water only, it must be put into a clean saucepan, and boiled until it thickens; but this is more trouble, and quite unnecessary if the water is boiling at first. Put the arrowroot into a tumbler, sweeten it with lump sugar, and flavour it with grated nutmeg or cinnamon, or a piece of lemon-peel, or, when allowed, 3 tablespoonfuls of port or sherry. As arrowroot is in itself flavourless and insipid, it is almost necessary to add the wine to make it palatable. Arrowroot made with milk instead of water is far nicer, but is not so easily digested. It should be mixed in the same manner, with 3 tablespoonfuls of cold water, the boiling milk then poured on it, and well stirred. When made in this manner, no wine should be added, but merely sugar, and a little grated nutmeg or lemon-peel.

Time.—If obliged to be boiled, 2 minutes. Average cost, 2d. per pint.

Sufficient to make 1/2 pint of arrowroot.

MISS NIGHTINGALE says, in her "Notes on Nursing," that arrowroot is a grand dependence of the nurse. As a vehicle for wine, and as a restorative quickly prepared, it is all very well, but it is nothing but starch and water; flour is both more nutritive and less liable to ferment, and is preferable wherever it can be used.

BARLEY GRUEL.

1856. INGREDIENTS.—2 oz. of Scotch or pearl barley, 1/2 pint of port wine, the rind of 1 lemon, 1 quart and 1/2 pint of water, sugar to taste.

Mode.—After well washing the barley, boil it in 1/2 pint of water for 1/4 hour; then pour this water away; put to the barley the quart of fresh boiling water, and let it boil until the liquid is reduced to half; then strain it off. Add the wine, sugar, and lemon-peel; simmer for 5 minutes, and put it away in a clean jug. It can be warmed from time to time, as required.

Time.—To be boiled until reduced to half. Average cost, 1s. 6d.

Sufficient with the wine to make 1-1/2 pint of gruel.

TO MAKE BARLEY-WATER.

1857. INGREDIENTS.—2 oz. of pearl barley, 2 quarts of boiling water, 1 pint of cold water.

Mode.—Wash the barley in cold water; put it into a saucepan with the above proportion of cold water, and when it has boiled for about 1/4 hour, strain off the water, and add the 2 quarts of fresh boiling water. Boil it until the liquid is reduced one half; strain it, and it will be ready for use. It may be flavoured with lemon-peel, after being sweetened, or a small piece may be simmered with the barley. When the invalid may take it, a little lemon-juice gives this pleasant drink in illness a very nice flavour.

Time.—To boil until the liquid is reduced one half.

Sufficient to make 1 quart of barley-water.

TO MAKE BEEF TEA.

1858. INGREDIENTS.—1 lb. of lean gravy-beef, 1 quart of water, 1 saltspoonful of salt.

Mode.—Have the meat cut without fat and bone, and choose a nice fleshy piece. Cut it into small pieces about the size of dice, and put it into a clean saucepan. Add the water cold to it; put it on the fire, and bring it to the boiling-point; then skim well. Put in the salt when the water boils, and simmer the beef tea gently from 1/2 to 3/4 hour, removing any more scum should it appear on the surface. Strain the tea through a hair sieve, and set it by in a cool place. When wanted for use, remove every particle of fat from the top; warm up as much as may be required, adding, if necessary, a little more salt. This preparation is simple beef tea, and is to be administered to those invalids to whom flavourings and seasonings are not allowed. When the patient is very low, use double the quantity of meat to the same proportion of water. Should the invalid be able to take the tea prepared in a more palatable manner, it is easy to make it so by following the directions in the next recipe, which is an admirable one for making savoury beef tea. Beef tea is always better when made the day before it is wanted, and then warmed up. It is a good plan to put the tea into a small cup or basin, and to place this basin in a saucepan of boiling water. When the tea is warm, it is ready to serve.

Time.—1/4 to 3/4 hour. Average cost, 6d. per pint.

Sufficient.—Allow 1 lb. of meat for a pint of good beef tea.

MISS NIGHTINGALE says, one of the most common errors among nurses, with respect to sick diet, is the belief that beef tea is the most nutritive of all article. She says, "Just try and boil down a lb. of beef into beef tea; evaporate your beef tea, and see what is left of your beef: you will find that there is barely a teaspoonful of solid nourishment to 1/4 pint of water in beef tea. Nevertheless, there is a certain reparative quality in it,—we do not know what,—as there is in tea; but it maybe safely given in almost any inflammatory disease, and is as little to be depended upon with the healthy or convalescent, where much nourishment is required."

SAVOURY BEEF TEA.

(Soyer's Recipe.)

1859. INGREDIENTS.—1 lb. of solid beef, 1 oz. of butter, 1 clove, 2 button onions or 1/2 a large one, 1 saltspoonful of salt, 1 quart of water.

Mode.—Cut the beef into very small dice; put it into a stewpan with the butter, clove, onion, and salt; stir the meat round over the fire for a few minutes, until it produces a thin gravy; then add the water, and let it simmer gently from 1/2 to 3/4 hour, skimming off every particle of fat. When done, strain it through a sieve, and put it by in a cool place until required. The same, if wanted quite plain, is done by merely omitting the vegetables, salt, and clove; the butter cannot be objectionable, as it is taken out in skimming.

Time.—1/2 to 3/4 hour. Average cost, 8d. per pint. Sufficient.—Allow 1 lb. of beef to make 1 pint of good beef tea.

Note.—The meat loft from beef tea may be boiled a little longer, and pounded, with spices, &c., for potting. It makes a very nice breakfast dish.

DR. CHRISTISON says that "every one will be struck with the readiness with which certain classes of patients will often take diluted meat juice, or beef tea repeatedly, when they refuse all other kinds of food." This is particularly remarkable in case of gastric fever, in which, he says, little or nothing else besides beef tea, or diluted meat juice, has been taken for weeks, or even months; and yet a pint of beef tea contains scarcely 1/4 oz. of anything but water. The result is so striking, that he asks, "What is its mode of action? Not simple nutriment; 1/4 oz. of the most nutritive material cannot nearly replace the daily wear and tear of the tissue in any circumstances." Possibly, he says, it belongs to a new denomination of remedies.

BAKED BEEF TEA.

1860. INGREDIENTS.—1 lb. of fleshy beef, 1-1/2 pint of water, 1/4 saltspoonful of salt.

Mode.—Cut the beef into small square pieces, after trimming off all the fat, and put it into a baking-jar, with the above proportion of water and salt; cover the jar well, place it in a warm, but not hot oven, and bake for 3 or 4 hours. When the oven is very fierce in the daytime, it is a good plan to put the jar in at night, and let it remain till the next morning, when the tea will be done. It should be strained, and put by in a cool place until wanted. It may also be flavoured with an onion, a clove, and a few sweet herbs, &c., when the stomach is sufficiently strong to take those.

Time.—3 or 4 hours, or to be left in the oven all night.

Average cost, 6d. per pint.

Sufficient.—Allow 1 lb. of meat for 1 pint of good beef tea.

BAKED OR STEWED CALF'S FOOT.

1861. INGREDIENTS.—1 calf's foot, 1 pint of milk, 1 pint of water, 1 blade of mace, the rind of 1/4 lemon, pepper and salt to taste.

Mode.—Well clean the foot, and either stew or bake it in the milk-and-water with the other ingredients from 3 to 4 hours. To enhance the flavour, an onion and a small quantity of celery may be added, if approved; 1/2 a teacupful of cream, stirred in just before serving, is also a great improvement to this dish.

Time.—3 to 4 hours. Average cost, in full season, 9d. each.

Sufficient for 1 person. Seasonable from March to October.

CALF'S-FOOT BROTH.

1862. INGREDIENTS.—1 calf's foot, 3 pints of water, 1 small lump of sugar, nutmeg to taste, the yolk of 1 egg, a piece of butter the size of a nut.

Mode.—Stew the foot in the water, with the lemon-peel, very gently, until the liquid is half wasted, removing any scum, should it rise to the surface. Set it by in a basin until quite cold, then take off every particle of fat. Warm up about 1/2 pint of the broth, adding the butter, sugar, and a very small quantity of grated nutmeg; take it off the fire for a minute or two, then add the beaten yolk of the egg; keep stirring over the fire until the mixture thickens, but do not allow it to boil again after the egg is added, or it will curdle, and the broth will be spoiled.

Time.—To be boiled until the liquid is reduced one half.

Average cost, in full season, 9d. each.

Sufficient to make 1-1/4 pint of broth.

Seasonable from March to October.

CHICKEN BROTH.

1863. INGREDIENTS.—1/2 fowl, or the inferior joints of a whole one; 1 quart of water, 1 blade of mace, 1/2 onion, a small bunch of sweet herbs, salt to taste, 10 peppercorns.

Mode.—An old fowl not suitable for eating may be converted into very good broth, or, if a young one be used, the inferior joints may be put in the broth, and the best pieces reserved for dressing in some other manner. Put the fowl into a saucepan, with all the ingredients, and simmer gently for 1-1/2 hour, carefully skimming the broth well. When done, strain, and put by in a cool place until wanted; then take all the fat off the top, warm up as much as may be required, and serve. This broth is, of course, only for those invalids whose stomachs are strong enough to digest it, with a flavouring of herbs, &c. It may be made in the same manner as beef tea, with water and salt only; but the preparation will be but tasteless and insipid. When the invalid cannot digest this chicken broth with the flavouring, we would recommend plain beef tea in preference to plain chicken tea, which it would be without the addition of herbs, onions, &c.

Time.—1-1/2 hour.

Sufficient to make rather more than 1 pint of broth.

NUTRITIOUS COFFEE.

1864. INGREDIENTS.—1/2 oz. of ground coffee, 1 pint of milk.

Mode.—Let the coffee be freshly ground; put it into a saucepan, with the milk, which should be made nearly boiling before the coffee is put in, and boil both together for 3 minutes; clear it by pouring some of it into a cup, and then back again, and leave it on the hob for a few minutes to settle thoroughly. This coffee may be made still more nutritious by the addition of an egg well beaten, and put into the coffee-cup.

Time.—5 minutes to boil, 5 minutes to settle.

Sufficient to make 1 large breakfast-cupful of coffee.

Our great nurse Miss Nightingale remarks, that "a great deal too much against tea is said by wise people, and a great deal too much of tea is given to the sick by foolish people. When you see the natural and almost universal craving in English sick for their 'tea,' you cannot but feel that Nature knows what she is about. But a little tea or coffee restores them quite as much as a great deal; and a great deal of tea, and especially of coffee, impairs the little power of digestion they have. Yet a nurse, because she sees how one or two cups of tea or coffee restore her patient, thinks that three or four cups will do twice as much. This is not the case at all; it is, however, certain that there is nothing yet discovered which is a substitute to the English patient for his cup of tea; he can take it when he can take nothing else, and he often can't take anything else, if he has it not. Coffee is a better restorative than tea, but a greater impairer of the digestion. In making coffee, it is absolutely necessary to buy it in the berry, and grind it at home; otherwise, you may reckon upon its containing a certain amount of chicory, at least. This is not a question of the taste, or of the wholesomeness of chicory; it is, that chicory has nothing at all of the properties for which you give coffee, and, therefore, you may as well not give it."

THE INVALID'S CUTLET.

1865. INGREDIENTS.—1 nice cutlet from a loin or neck of mutton, 2 teacupfuls of water, 1 very small stick of celery, pepper and salt to taste.

Mode.—Have the cutlet cut from a very nice loin or neck of mutton; take off all the fat; put it into a stewpan, with the other ingredients; stew very gently indeed for nearly 2 hours, and skim off every particle of fat that may rise to the surface from time to time. The celery should be cut into thin slices before it is added to the meat, and care must be taken not to put in too much of this ingredient, or the dish will not be good. If the water is allowed to boil fast, the cutlet will be hard.

Time.—2 hours' very gentle stewing. Average cost, 6d.

Sufficient for 1 person. Seasonable at any time.

EEL BROTH.

1866. INGREDIENTS.—1/2 lb. of eels, a small bunch of sweet herbs, including parsley; 1/2 onion, 10 peppercorns, 3 pints of water, 2 cloves, salt and pepper to taste.

Mode.—After having cleaned and skinned the eel, cut it into small pieces, and put it into a stewpan, with the other ingredients; simmer gently until the liquid is reduced nearly half, carefully removing the scum as it rises. Strain it through a hair sieve; put it by in a cool place, and, when wanted, take off all the fat from the top, warm up as much as is required, and serve with sippets of toasted bread. This is a very nutritious broth, and easy of digestion.

Time.—To be simmered until the liquor is reduced to half.

Average cost, 6d.

Sufficient to make 1-1/2 pint of broth.

Seasonable from June to March.

EGG WINE.

1867. INGREDIENTS.—1 egg, 1 tablespoonful and 1/2 glass of cold water, 1 glass of sherry, sugar and grated nutmeg to taste.

Mode.—Beat the egg, mixing with it a tablespoonful of cold water; make the wine-and-water hot, but not boiling; pour it on the egg, stirring all the time. Add sufficient lump sugar to sweeten the mixture, and a little grated nutmeg; put all into a very clean saucepan, set it on a gentle fire, and stir the contents one way until they thicken, but do not allow them to boil. Serve in a glass with sippets of toasted bread or plain crisp biscuits. When the egg is not warmed, the mixture will be found easier of digestion, but it is not so pleasant a drink.

Sufficient for 1 person.

TO MAKE GRUEL.

1868. INGREDIENTS.—1 tablespoonful of Robinson's patent groats, 2 tablespoonfuls of cold water, 1 pint of boiling water.

Mode.—Mix the prepared groats smoothly with the cold water in a basin; pour over them the boiling water, stirring it all the time. Put it into a very clean saucepan; boil the gruel for 10 minutes, keeping it well stirred; sweeten to taste, and serve. It may be flavoured with a small piece of lemon-peel, by boiling it in the gruel, or a little grated nutmeg may be put in; but in these matters the taste of the patient should be consulted. Pour the gruel in a tumbler and serve. When wine is allowed to the invalid, 2 tablespoonfuls of sherry or port make this preparation very nice. In cases of colds, the same quantity of spirits is sometimes added instead of wine.

Time.—10 minutes.

Sufficient to make a pint of gruel.

INVALID'S JELLY.

1869. INGREDIENTS.—12 shanks of mutton, 3 quarts of water, a bunch of sweet herbs, pepper and salt to taste, 3 blades of mace, 1 onion, 1 lb. of lean beef, a crust of bread toasted brown.

Mode.—Soak the shanks in plenty of water for some hours, and scrub them well; put them, with the beef and other ingredients, into a saucepan with the water, and let them simmer very gently for 5 hours. Strain the broth, and, when cold, take off all the fat. It may be eaten either warmed up or cold as a jelly.

Time.—5 hours. Average cost, 1s.

Sufficient to make from 1-1/2 to 2 pints of jelly.

Seasonable at any time.

LEMONADE FOR INVALIDS.

1870. INGREDIENTS.—1/2 lemon, lump sugar to taste, 1 pint of boiling water.

Mode.—Pare off the rind of the lemon thinly; cut the lemon into 2 or 3 thick slices, and remove as much as possible of the white outside pith, and all the pips. Put the slices of lemon, the peel, and lump sugar into a jug; pour over the boiling water; cover it closely, and in 2 hours it will be fit to drink. It should either be strained or poured off from the sediment.

Time.—2 hours. Average cost, 2d.

Sufficient to make 1 pint of lemonade. Seasonable at any time.

NOURISHING LEMONADE.

1871. INGREDIENTS.—1-1/2 pint of boiling water, the juice of 4 lemons, the rinds of 2, 1/2 pint of sherry, 4 eggs, 6 oz. of loaf sugar.

Mode.—Pare off the lemon-rind thinly, put it into a jug with the sugar, and pour over the boiling water. Let it cool, then strain it; add the wine, lemon-juice, and eggs, previously well beaten, and also strained, and the beverage will be ready for use. If thought desirable, the quantity of sherry and water could be lessened, and milk substituted for them. To obtain the flavour of the lemon-rind properly, a few lumps of the sugar should be rubbed over it, until some of the yellow is absorbed.

Time.—Altogether 1 hour to make it. Average cost, 1s. 8d.

Sufficient to make 2-1/2 pints of lemonade. Seasonable at any time.

TO MAKE MUTTON BROTH.

1872. INGREDIENTS.—1 lb. of the scrag end of the neck of mutton, 1 onion, a bunch of sweet herbs, 4 turnip, 1/2 pints of water, pepper and salt to taste.

Mode.—Put the mutton into a stewpan; pour over the water cold and add the other ingredients. When it boils, skim it very carefully, cover the pan closely, and let it simmer very gently for an hour; strain it, let it cool, take off all the fat from the surface, and warm up as much as may be required, adding, if the patient be allowed to take it, a teaspoonful of minced parsley which has been previously scalded. Pearl barley or rice are very nice additions to mutton broth, and should be boiled as long as the other ingredients. When either of these is added, the broth must not be strained, but merely thoroughly skimmed. Plain mutton broth without seasoning is made by merely boiling the mutton, water, and salt together, straining it, letting the broth cool, skimming all the fat off, and warming up as much as is required. This preparation would be very tasteless and insipid, but likely to agree with very delicate stomachs, whereas the least addition of other ingredients would have the contrary effect.

Time.—1 hour. Average cost, 7d.

Sufficient to make from 1-1/2 to 2 pints of broth.

Seasonable at any time.

Note.—Veal broth may be made in the same manner; the knuckle of a leg or shoulder is the part usually used for this purpose. It is very good with the addition of the inferior joints of a fowl, or a few shank-bones.

MUTTON BROTH, QUICKLY MADE.

1873. INGREDIENTS.—1 or 2 chops from a neck of mutton, 1 pint of water, a small bunch of sweet herbs, 1/4 of an onion, pepper and salt to taste.

Mode.—Cut the meat into small pieces, put it into a saucepan with the bones, but no skin or fat; add the other ingredients; cover the saucepan, and bring the water quickly to boil. Take the lid off, and continue the rapid boiling for 20 minutes, skimming it well during the process; strain the broth into a basin; if there should be any fat left on the surface, remove it by laying a piece of thin paper on the top: the greasy particles will adhere to the paper, and so free the preparation from them. To an invalid nothing is more disagreeable than broth served with a quantity of fat floating on the top; to avoid this, it is always better to allow it to get thoroughly cool, the fat can then be so easily removed.

Time.—20 minutes after the water boils. Average cost, 5d.

Sufficient to make 1/2 pint of broth. Seasonable at any time.

STEWED RABBITS IN MILK.

1874. INGREDIENTS.—2 very young rabbits, not nearly half grown; 1-1/2 pint of milk, 1 blade of mace, 1 dessertspoonful of flour, a little salt and cayenne.

Mode.—Mix the flour very smoothly with 4 tablespoonfuls of the milk, and when this is well mixed, add the remainder. Cut up the rabbits into joints, put them into a stewpan, with the milk and other ingredients, and simmer them very gently until quite tender. Stir the contents from time to time, to keep the milk smooth and prevent it from burning. 1/2 hour will be sufficient for the cooking of this dish.

Time.—1/2 hour. Average cost, from 1s. to 1s. 6d. each.

Sufficient for 3 or 4 meals. Seasonable from September to February.

RICE-MILK.

1875. INGREDIENTS.—3 tablespoonfuls of rice, 1 quart of milk, sugar to taste; when liked, a little grated nutmeg.

Mode.—Well wash the rice, put it into a saucepan with the milk, and simmer gently until the rice is tender, stirring it from time to time to prevent the milk from burning; sweeten it, add a little grated nutmeg, and serve. This dish is also very suitable and wholesome for children; it may be flavoured with a little lemon-peel, and a little finely-minced suet may be boiled with it, which renders it more strengthening and more wholesome. Tapioca, semolina, vermicelli, and macaroni, may all be dressed in the same manner.

Time.—From 3/4 to 1 hour. Seasonable at any time.

TO MAKE TOAST-AND-WATER.

1876. INGREDIENTS.—A slice of bread, 1 quart of boiling water.

Mode.—Cut a slice from a stale loaf (a piece of hard crust is better than anything else for the purpose), toast it of a nice brown on every side, but do not allow it to burn or blacken. Put it into a jug, pour the boiling water over it, cover it closely, and let it remain until cold. When strained, it will be ready for use. Toast-and-water should always be made a short time before it is required, to enable it to get cold: if drunk in a tepid or lukewarm state, it is an exceedingly disagreeable beverage. If, as is sometimes the case, this drink is wanted in a hurry, put the toasted bread into a jug, and only just cover it with the boiling water; when this is cool, cold water may be added in the proportion required,—the toast-and-water strained; it will then be ready for use, and is more expeditiously prepared than by the above method.

TOAST SANDWICHES.

1877. INGREDIENTS.—Thin cold toast, thin slices of bread-and-butter, pepper and salt to taste.

Mode.—Place a very thin piece of cold toast between 2 slices of thin bread-and-butter in the form of a sandwich, adding a seasoning of pepper and salt. This sandwich may be varied by adding a little pulled meat, or very fine slices of cold meat, to the toast, and in any of these forms will be found very tempting to the appetite of an invalid.

1878. Besides the recipes contained in this chapter, there are, in the previous chapters on cookery, many others suitable for invalids, which it would be useless to repeat here. Recipes for fish simply dressed, light soups, plain roast meat, well-dressed vegetables, poultry, simple puddings, jelly, stewed fruits, &c. &c., all of which dishes may be partaken of by invalids and convalescents, will be found in preceding chapters.



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 piece de resistance; 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 deg.. 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.

Entrees.

Riz de Veau aux Tomates.

Ragout of Vase of Cotelettes de Pore Lobster. Flowers. a la Roberts.

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

Jelly.

Cream. Vase of Cream. Flowers.

Jelly.

Snipes, removed by Pommes a la Conde.

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

1888.—DINNER FOR 12 PERSONS (January).

FIRST COURSE. Carrot Soup a la Crecy. 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 a la Jardiniere. Boiled Ham, garnished with Brussels Sprouts. Boiled Chickens and Celery Sauce.

THIRD COURSE. Roast Hare. Teal. Eggs a la Neige. Vol-au-Vent of Preserved Fruit. 1 Jelly. 1 Cream. Potatoes a la Maitre d'Hotel. Grilled Mushrooms.

DESSERT AND ICES.

1889.—DINNER FOR 10 PERSONS (January).

FIRST COURSE. Soup a 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 a 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 a la Creme. Compote of Apples. Orange Jelly. Cheesecakes. Souffle of Rice.

DESSERT AND ICES.

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

FIRST COURSE. Julienne Soup. Soles a 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 a 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 a la Jardiniere 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 a la Creme.

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. Ragout 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 a la Maitre d'Hotel.

Entrees.

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.

Pate Chaud. Haunch of Mutton.

Third Course

Ducklings, removed by Ice Pudding.

Meringues. Coffee Cream. Cheesecakes.

Orange Jelly. Vase of Clear Jelly. Flowers.

Victoria Blancmange. Gateau 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 a 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. Gateau 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 Genoise.

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

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 Creme. Fried Filleted Soles and Anchovy Sauce.

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

SECOND COURSE. Stewed Rump of Beef a la Jardiniere. Roast Fowls. Boiled Ham.

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

DESSERT AND ICES.

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

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

ENTREES. Fowl Pudding. Sweetbreads.

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

THIRD COURSE. Lemon Jelly. Charlotte a 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 a 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 a la Creme. 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.

Entrees

Fricasseed Chicken.

Vol-au-Vent. Vase of Compote 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 a la Jardiniere.

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 Bechamel 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. Compote 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 a la Maitre d'Hotel.

ENTREES. Lobster Cutlets. Calf's Liver and Bacon, aux fines herbes.

SECOND COURSE. Roast Loin of Veal. Two Boiled Fowls a la Bechamel. Boiled Knuckle of Ham. Vegetables—Spinach or Brocoli.

THIRD COURSE. Wild Ducks. Apple Custards. Blancmange. Lemon Jelly. Jam Sandwiches. Ice Pudding. Potatoes a la Maitre d'Hotel.

DESSERT AND ICES.

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

FIRST COURSE. Vermicelli Soup. Soles a la Creme.

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. Souffle 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 Creme.

Entrees.

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. Jardiniere. 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 a la Reine. Julienne Soup. Turbot and Lobster Sauce. Slices of Salmon a la Genevese.

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. Compote 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 a la Bechamel. 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. Souffle 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 a la Bechamel. 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. Compote 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-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. a la Maitre d'Hotel.

Oxtail Soup, removed by Brill & Shrimp Sauce.

Entrees.

Lamb Cutlets and Cucumbers.

Lobster Pudding. Vase of Curried Fowl. Flowers.

Veal Ragout.

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 a 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 a la Genevese. 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 a 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. Souffle.

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

DESSERT.

1980.—DINNER FOR 6 PERSONS (May).—II.

FIRST COURSE. Macaroni Soup. Boiled Mackerel a la Maitre d'Hotel. 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. Souffle 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 a 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 a 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 a la Jardiniere.

THIRD COURSE. Ducklings. Souffle a la Vanille. Compote 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 croutons. 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.

Entrees.

Lamb Cutlets and Peas.

Lobster Patties. Vase of Tendrons de Veau Flowers. a la Jardiniere.

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 a la Genevese. 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 a la Jardiniere. Boiled Fowls. Braised Shoulder of Lamb. Tongue. Vegetables.

THIRD COURSE. Goslings. Ducklings. Nesselrode Pudding. Charlotte a 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 a 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 a la Genevese 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. Compote 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. Ragout 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 a la Maitre d'Hotel. Whitebait.

ENTREES. Chicken Cutlets. Curried Lobster.

SECOND COURSE. Fore-quarter of Lamb and Salad. Stewed Beef a la Jardiniere. Vegetables.

THIRD COURSE. Goslings. Green-Currant Tart. Custards, in glasses. Strawberry Blancmange. Souffle 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 a 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 a la Creme. 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 a la Reine, removed by Mackerel a la Maitre d'Hotel.

Entrees

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 Souffle. 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 a la Jardiniere. 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 a la Bechamel. Roast Fore-quarter of Lamb. Salad. Braised Ham, garnished with Broad Beans. Vegetables.

THIRD COURSE. Roast Ducks. Turkey Poult. Stewed Peas a 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 a la Bechamel. Braised Ham. Vegetables.

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

DESSERT AND ICES.

2022.—DINNER FOR 6 PERSONS (July).—I.

FIRST COURSE. Soup a la Jardiniere. Salmon Trout and Parsley-and-Butter. Fillets of Mackerel a la Maitre d'Hotel.

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

SECOND COURSE. Roast Lamb. Rump of Beef a la Jardiniere.

THIRD COURSE. Larded Turkey Poult. Raspberry Cream. Cherry Tart. Custards, in glasses. Gateaux a la Genevese. 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 rechauffe. 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 a la Julienne, removed by Brill and Shrimp Sauce.

Entrees.

Fricandeau de Veau a la Jardiniere.

Curried Lobster. Vase of Lamb Cutlets a la Puree Flowers. de Pommes de Terre.

Fillets of Ducks and Peas.

Second Course.

Haunch of Venison.

Ham, garnished.

Capon a la Vase of Roast Fowl. Financiere Flowers.

Leveret Pie.

Saddle of Mutton.

Third Course.

Grouse, removed by Cabinet Pudding.

Lobster Salad. Fruit Jelly. Cheesecakes.

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

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

SECOND COURSE. Quarter of Lamb. Cotelette de Boeuf a la Jardiniere. 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 souffle.

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 a la Jardiniere. Vegetables.

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

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 a la Jardiniere.

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.

Entrees.

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 a la Vase of Braised Goose. Bechamel. Flowers.

Broiled Ham, garnished with Cauliflowers.

Filet of Veal.

Third Course.

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

Compote 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 a la Jardiniere 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 a la Bechamel. Braised Ham. Roast Fowls aux Cressons.

THIRD COURSE. Leveret. Grouse. Cabinet Pudding. Iced Pudding. Compote 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 a la Bechamel. Roast Haunch of Venison. Braised Ham. Grouse Pie. Vegetables.

THIRD COURSE. Roast Hare. Plum Tart. Whipped Cream. Punch Jelly. Compote of Damsons. Marrow Pudding.

DESSERT.

2060.—DINNER FOR 6 PERSONS (September).

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

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 a la Creme. Stewed Eels.

ENTREES. Vol-au-Vent of Lobster. Salmi of Grouse.

SECOND COURSE. Haunch of Venison. Rump of Beef a la Jardiniere. Hare, boned and larded, with Mushrooms.

THIRD COURSE. Roast Grouse. Apricot Blancmange. Compote 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 a la maitre d'hotel, 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 a la Vase of Red Mullet. Normandie. Flowers.

Julienne Soup, removed by John Dory and Dutch Sauce.

Entrees

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.

Gateau de Vase of Compote 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 a la Creci. Soup a 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 a la Jardiniere. 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 a la Maitre d'Hotel. 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 a la Portugaise. Charlotte a 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 a la Bechamel. Oyster Patties.

SECOND COURSE. Roast Sucking-Pig. Stewed Hump of Beef a la Jardiniere. 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 maitre d'hotel 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.