Grated hung beef on rusks buttered.
Grated cheese on ditto, or in a plate.
Radishes placed round a plate, and butter in the middle.
French beans boiled of a beautiful green, and served with a cream sauce.
Jerusalem artichokes or cauliflowers in ditto.
Broccoli boiled, served on toast, to eat with poached eggs.
Stewed vegetables.
Eggs poached on toast or spinach.
Eggs buttered on toast.
Custards in cups or glasses, with toast in long sippets.