OCTOBER, Plain Family Dinners for.
Sunday.—1. Roast sucking-pig, tomato sauce and brain sauce; small boiled leg of mutton, caper sauce, turnips, and carrots. 2. Damson tart, boiled batter pudding.
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.
Tuesday.—1. Roast partridges, bread sauce, and gravy; slices of mutton warmed in caper sauce; vegetables. 2. Baked plum-pudding.
Wednesday.—1. Roast ribs of beef, Yorkshire pudding, vegetable marrow, and potatoes. 2. Damson pudding.
Thursday.—1. Fried soles, melted butter. 2. Cold beef and salad; mutton cutlets and tomato sauce. 3. Macaroni.
Friday.—1. Carrot soup. 2. Boiled fowls and celery sauce; bacon-cheek, garnished with greens; beef rissoles, from remains of cold beef. 3. Baroness pudding.
Saturday.—1. Curried fowl, from remains of cold ditto; dish of rice, rump-steak-and-kidney pudding, vegetables. 2. Stewed pears and sponge-cakes.
Sunday.—1. Crimped cod and oyster sauce. 2. Roast haunch of mutton, brown onion sauce, and vegetables. 3. Bullace pudding, baked custards in cups.
Monday.—1. The remains of codfish, flaked, and warmed in a maître d’hôtel sauce. 2. Cold mutton and salad, veal cutlets and rolled bacon, French beans and potatoes. 3. Arrowroot blancmange and stewed damsons.
Tuesday.—1. Roast hare, gravy, and red-currant jelly; hashed mutton, vegetables. 2. Currant dumplings.
Wednesday.—1. Jugged hare, from remains of roast ditto; boiled knuckle of veal and rice; boiled bacon cheek. 2. Apple pudding.
Thursday.—1. Roast leg of pork, apple sauce, greens, and potatoes. 2. Rice snowballs.
Friday.—1. Slices of pork, broiled, and tomato sauce, mashed potatoes; roast pheasants, bread sauce, and gravy. 2. Baked apple pudding.
Saturday.—1. Rump-steak pie, sweetbreads. 2. Ginger pudding.