Tuesday.—1. Pea-soup made from liquor in which pork was boiled. 2. Boiled fowls and celery sauce, vegetables. 3. Baked rice pudding.
Wednesday.—1. Roast leg of mutton, stewed Spanish onions, potatoes. 2. Baked rolled jam pudding.
Thursday.—1. Baked cod’s head. 2. Cold mutton, roast hare, gravy and red-currant jelly. 3. Macaroni.
Friday.—1. Hare soup, made with stock and remains of roast hare. 2. Hashed mutton, pork cutlets, and mashed potatoes. 3. Open tarts, rice blancmange.
Saturday.—1. Rump-steak-and-kidney pudding, vegetables. 2. Mince pies, baked apple dumplings.
DECEMBER, Things in Season.
Fish.—Barbel, brill, carp, cod, crabs, eels, dace, gudgeons, haddocks, herrings, lobsters, oysters, perch, pike, shrimps, skate, sprats, soles, tench, thornback, turbot, whiting.
Meat.—Beef, house lamb, mutton, pork, venison.
Poultry.—Capons, chickens, fowls, geese, pigeons, pullets, rabbits, teal, turkeys, widgeons, wild ducks.
Game.—Hares, partridges, pheasants, snipes, woodcocks.