The Skilful Cook / A Practical Manual of Modern Experience

by Mary Harrison

XIII.

• Calves'-tail soup. Palestine soup.
• Sole à la Rouennaise. Fried whiting.
• Entrées.
  Mutton cutlets, tomato sauce. Rabbit à la Tartare.
• Sirloin of beef, horse-radish sauce, spinach, potatoes. Boiled turkey, white sauce, Brussels sprouts.
• Pheasants.
• Marmalade pudding, general satisfaction, almond cakes, vanilla cream, cheese straws.
• Cheese.
• Dessert.

XIV.

• Mulligatawny.
• Cod, oyster sauce. Red mullets in cases.
• Entrées.
  Chicken tartlets. Fillets de bœuf, à la Béarnaise. Mutton cutlets à la macédoine.
• Saddle of mutton, red-currant jelly, potatoes, Brussels sprouts. Boiled turkey, celery sauce. Boiled tongue.
• Pheasants.
• Apple amber pudding, plum pudding, stone cream, orange fritters, cheese ramequins.
• Cheese.
• Dessert.

XV.

• Mock turtle. Clear soup.
• Turbot, Hollandaise sauce. Lobster cutlets.
• Entrées.
  Braised sweetbreads. Pigeons à l'Italienne. Fillets of chicken.
• Saddle of lamb, mint sauce, asparagus, potatoes. Boiled fowls, bacon. Béchamel sauce, potato croquettes.
• Ducklings, green peas.
• Strawberry cream, Genoise pastry, cold cabinet pudding, claret jelly, cheese straws.
• Cheese.
• Dessert.

XVI.

• Potage à l'Américaine.
• Boiled turbot, lobster sauce.
• Entrées.
  Oyster patties. Fillets de bœuf à la Béarnaise.
• Roast leg of mutton, red-currant jelly, Brussels sprouts potatoes. Boiled fowl, bacon, celery sauce.
• Jugged hare.
• Gâteau de cerise, croquant of oranges, boiled custards.
• Cheese.
• Dessert.

XVII.