Wednesday.—Fish if cheap, Chops and Vegetables.

Thursday.—Boiled Pork, Peas Pudding, and Greens.

Friday.—Peas Soup, Remains of Pork.

Saturday.—Stewed Steak with Suet Dumpling.

The Sunday’s dinner I used to vary, one time Beef, another Mutton, another Pork or Veal, and sometimes a Baked Sucking Pig; our living then, including a good Breakfast and Tea, cost us about 32s. per week.

In case we had a few friends, we used to make an addition by having one Fish, Leg of Mutton, Roast Fowls, Pickled Pork, and Peas Pudding, with a Mould Pudding and Fruit Tart, and a little dessert.

This was for the first two years; our means and business then increasing, and having the three young men to dine with us, we were of course obliged to increase our expenditure and to alter our mode of living, besides which I had accompanied Mr. B. to France, where my culinary ideas received a great improvement.

The following is the plan we then adopted:

Sunday.—Pot-au-Feu, Fish—Haunch of Mutton or a Quarter of Lamb, or other good joint—Two Vegetables—Pastry and a Fruit Pudding—A little Dessert.
Monday.—Vermicelli Soup made from the Pot-au-Feu of the day previous—The Bouilli of the Pot-au-Feu—Remains of the Mutton—Two Vegetables—Fruit Tart.
Tuesday.—Fish—Shoulder of Veal stuffed—Roast Pigeons, or Leveret, or Curry—Two Vegetables—Apples with Rice, and light Pastry.
Wednesday.—Spring Soup—Roast Fowls, Remains of Veal minced, and Poached Eggs—Two Vegetables—Rowley Powley Pudding.
Thursday.—Roast-Beef—Remains of Fowl—Two Vegetables—Sweet Omelette.
Friday.—Fish—Shoulder of Lamb—Miroton of Beef—Two Vegetables—Baked Pudding.
Saturday.—Mutton Broth—Boiled Neck Mutton—Liver and Bacon—Two Vegetables—Currant Pudding.

Our parties then, when we had them, never consisted of more than ten.