Cauliflower au gratin.—Fine cauliflower nicely boiled; then grate a quarter of a pound of cheese over it, and place small atoms of butter about the top of it; add a little cayenne and salt to taste; put in the oven to brown, and serve very hot. Cost altogether, about 8d.
Complete cost of dinner.—Soup, 1s.; fish, 3s. 6d.; entrée, 3s. 6d.; beef, 6s. 6d.; game, 5s.; mince pies, 1s. 6d.; pancakes, 8d.; cheese, 8d.—1l. 2s. 4d.
Menu No. II.
Clear Soup.
Turbot, Lobster Sauce.
Cutlets à la Réforme.
Turkey, Stuffed Chestnuts.
Teal.
Éclairs.
Pears in Jelly.
Prince Albert’s Pudding.
Cheese Fondu.
Dessert.
Clear Soup.—Sixpennyworth of bones, three carrots, three onions, sprig of thyme, two sprigs of parsley, one blade of mace, a dozen peppercorns, head of celery. Simmer whole day in three quarts of water, let it stand all night, remove fat in the morning, boil it again next day, let it come to boiling point, throw in the whites and shells of two eggs, whip it altogether when it boils, remove from fire, then skim it, and pass it through a jelly-bag; put a little macedoine in the bottom of a hot tureen and pour soup over, add a glass of sherry and serve. Outside cost, 1s.
Half a Turbot.—Tinned lobster, cut in dice, put into melted butter, and flavoured with anchovy. Turbot, about 3s.; sauce, 9d.
Cutlets à la Réforme.—Three pounds of the loin of pork cut into cutlets and fried; make about a gill of melted butter, add to it two tablespoonfuls of the liquor from a bottle of piccalilly and six or eight pieces of the pickle cut small. When very hot put on your dish, arrange cutlets in round, and put the pickle-sauce in the middle. Outside cost, 3s.
Small Turkey.—Stuffed with ordinary stuffing, with about two dozen chestnuts boiled soft and added to the stuffing, sausages, bread-sauce, Brussels sprouts, mashed potatoes. Turkey, 6s.; stuffing &c., 2s. more; outside cost, 8s.
Three teal at 1s. each, plainly roasted, and sent in on slices of toast; lemons and cayenne pepper. 3s. 6d.
Eclairs.—Bought at any confectioner’s at 2d. each. 1s.
Pears in Jelly.—Six stewing pears, 2 oz. sugar, 2 oz. butter, one pint water, half an ounce gelatine soaked in water; stew the pears until they are soft, turn out into a basin, and add the gelatine when hot; place pears when comparatively cold round buttered mould, pour in syrup, turn out when set, serve cold. 8d.