The Skilful Cook / A Practical Manual of Modern Experience

by Mary Harrison

V.

• Macaroni soup.
• Fried cutlets of cod, anchovy sauce.
• Entrée.
  Minced meat with poached eggs.
• Braised breast of veal, cauliflower, potatoes.
• Marlborough pudding, jam roly-poly.
• Cheese, &c.
• Dessert.

VI.

• Lentil soup.
• Boiled cod, egg sauce.
• Entrée.
  Tomatoes stuffed with sausage-meat.
• Ribs of beef, horse-radish sauce, potatoes, spinach.
• Apple fritters, lemon pudding.
• Cheese, &c.
• Dessert.

VII.

• Haricot soup.
• Plaice filleted and fried, anchovy sauce.
• Entrée.
  Croustards of minced meat.
• Roast leg of mutton, red-currant jelly, potatoes, Brussels sprouts. Boiled fowl, egg sauce.
• Baked custard, sultana pudding, Normandy pippins.
• Cheese.
• Dessert.

VIII.

• Celery soup.
• Boiled halibut, shrimp sauce.
• Entrée.
  Rissoles.
• Sirloin of beef, horse-radish sauce, greens, potatoes.
• Tapioca pudding, jam tarts, raspberry pudding.
• Cheese.
• Dessert.