The Skilful Cook / A Practical Manual of Modern Experience

by Mary Harrison

I.

• Haricot soup.
• Boiled salmon, Hollandaise sauce.
• Entrée.
  Chicken croquettes.
• Saddle of lamb, mint sauce, spinach, potatoes.
• Cabinet pudding, orange jelly.
• Cheese, &c.
• Dessert.

II.

• Mock-hare soup.
• Boiled cod, egg sauce.
• Entrée.
  Curried rabbit.
• Roast leg of mutton, currant jelly, cauliflower, potatoes.
• Marmalade pudding, general satisfaction.
• Cheese.
• Dessert.

III.

• Celery soup.
• Boiled mackerel, melted butter.
• Entrée.
  Curried chicken.
• Boiled leg of mutton, caper sauce, mashed turnips, potatoes.
• Ginger pudding, apple turnovers.
• Cheese, &c.
• Dessert.

IV.

• Tapioca soup.
• Sole au gratin.
• Entrée.
  Mushrooms and kidneys.
• Roast fowl, bacon, bread sauce, Brussels sprouts, potatoes.
• Pancakes, snow pudding, cheese cakes.
• Cheese, &c.
• Dessert.