JUNE, Plain Family Dinners for.
Sunday.—1. Salmon trout and parsley-and-butter, new potatoes. 2. Roast fillet of veal, boiled bacon-cheek and spinach, vegetables. 3. Gooseberry tart, custard.
Monday.—1. Light gravy soup. 2. Small meat pie, minced veal, garnished with rolled bacon, spinach, and potatoes. 3. Raspberry-and-currant tart.
Tuesday.—1. Baked mackerel, potatoes. 2. Boiled leg of lamb, garnished with young carrots. 3. Lemon pudding.
Wednesday.—1. Vegetable soup. 2. Calf’s liver and bacon, peas, hashed lamb from remains of cold joint. 3. Baked gooseberry pudding.
Thursday.—1. Roast ribs of beef, Yorkshire pudding, peas, potatoes. 2. Stewed rhubarb and boiled rice.
Friday.—1. Cold beef and salad, lamb cutlets and peas. 2. Boiled gooseberry pudding and baked custard pudding.
Saturday.—1. Rump-steak pudding, broiled beef-bones and cucumber, vegetables. 2. Bread pudding.
Sunday.—1. Roast fore-quarter of lamb, mint sauce, peas, and new potatoes. 2. Gooseberry pudding, strawberry tartlets. Fondue.
Monday.—1. Cold lamb and salad, stewed neck of veal and peas, young carrots, and new potatoes. 2. Almond pudding.
Tuesday.—1. Green-pea soup. 2. Roast ducks stuffed, gravy, peas, and new potatoes. 3. Baked ratafia pudding.
Wednesday.—1. Roast leg of mutton, summer cabbage, potatoes. 2. Gooseberry and rice pudding.
Thursday.—1. Fried soles, melted butter, potatoes. 2. Sweetbreads, hashed mutton, vegetables. 3. Bread-and-butter pudding.
Friday.—1. Asparagus soup. 2. Boiled beef, young carrots, and new potatoes, suet dumplings. 3. College puddings.
Saturday.—1. Cold boiled beef and salad, lamb cutlets, and green peas. 2. Boiled gooseberry pudding and plain cream.