NOVEMBER, Plain Family Dinners for.
Sunday.—1. White soup. 2. Roast haunch of mutton, haricot beans, potatoes. 3. Apple tart, ginger pudding.
Monday.—1. Stewed eels. 2. Veal cutlets garnished with rolled bacon; cold mutton and winter salad. 3. Baked rice pudding.
Tuesday.—1. Roast fowls, garnished with water-cresses; boiled bacon-cheek; hashed mutton from remains of haunch. 2. Apple pudding.
Wednesday.—1. Boiled leg of pork, carrots, parsnips, and pease-pudding; fowl croquettes made with remainder of cold fowl. 2. Baroness pudding.
Thursday.—1. Cold pork and mashed potatoes; roast partridges, bread sauce and gravy. 2. The remainder of the pudding cut into neat slices, and warmed through, and served with sifted sugar sprinkled over; apple fritters.
Friday.—1. Roast hare, gravy, and currant jelly; rump-steak and oyster-sauce; vegetables. 2. Macaroni.
Saturday.—1. Jugged hare; small mutton pudding. 2. Fig pudding.
Sunday.—1. Crimped cod and oyster sauce. 2. Roast fowls, small boiled ham, vegetables; rump-steak pie. 3. Baked apple pudding, open jam tart.
Monday.—1. The remainder of cod warmed in maître d’hôtel sauce. 2. Boiled aitchbone of beef, carrots, parsnips, suet dumplings. 3. Baked bread-and-butter pudding.
Tuesday.—1. Pea-soup made from liquor in which beef was boiled. 2. Cold beef, mashed potatoes; mutton cutlets and tomato sauce. 3. Carrot pudding.
Wednesday.—1. Fried soles, melted butter. 2. Roast leg of pork, apple sauce, vegetables. 3. Macaroni with Parmesan cheese.
Thursday.—1. Bubble-and-squeak from remains of cold beef; curried pork. 2. Baked Semolina pudding.
Friday.—1. Roast leg of mutton, stewed Spanish onions, potatoes. 2. Apple tart.
Saturday.—1. Hashed mutton; boiled rabbit and onion sauce; vegetables. 2. Damson pudding made with bottled fruit.