The Skilful Cook / A Practical Manual of Modern Experience

by Mary Harrison

IX.

• Palestine soup.
• Fried whiting, thick white sauce.
• Entrée.
  Curried eggs.
• Shoulder of mutton, onion sauce, cauliflower, potatoes. Boiled beef, young carrots.
• Blancmange, gooseberry fool, apple pudding.
• Cheese.
• Dessert.

X.

• Mock-turtle soup.
• Boiled cod, lobster sauce.
• Entrées.
  Mutton cutlets à la macédoine. Tomato farni.
• Roast fillet of veal, boiled fowl, Béchamel sauce, asparagus, potatoes.
• Ducklings, green peas.
• Cheese cakes, chartreuse de fruit, lemon jelly.
• Cheese.
• Dessert.

XI.

• Clear soup.
• Cod's head and shoulders, oyster sauce. Fried smelts.
• Entrées.
  Beef olives. Quenelles of veal.
• Saddle of mutton, red currant jelly, spinach, potatoes. Boiled turkey, celery sauce.
• Grouse.
• Plum pudding, mince pies, tipsy cake, stone cream, cheese ramequins.
• Cheese.
• Dessert.

XII.

• Bonne femme soup.
• Boiled brill, anchovy sauce.
• Entrées.
  Podovies. Veal cutlets à la Talleyrand.
• Boiled leg of mutton, caper sauce, young carrots. Roast fowl and bacon, Brussels sprouts, potatoes.
• Goslings, green peas.
• Charlotte Russe, Viennoise pudding, apple fritters.
• Cheese.
• Dessert.