First Course.—Ox-tail soup; cod à la crême; fried soles. Entrées.—Lark pudding; fowl scollops. Second Course.—Roast leg of mutton; boiled turkey and celery sauce; pigeon pie; small ham, boiled and garnished; vegetables. Third Course.—Game, when liked; tartlets of raspberry jam; vol-au-vent of rhubarb; Swiss cream; cabinet pudding; broccoli and sea-kale; dessert.
FEBRUARY, Plain Family Dinners for.
Sunday.—1. Ox-tail soup. 2. Roast beef, Yorkshire pudding, broccoli, potatoes. 3. Plum-pudding, apple tart. Cheese.
Monday.—1. Fried soles, plain melted butter, and potatoes. 2. Cold roast beef, mashed potatoes. 3. The remains of plum-pudding cut in slices, warmed, and served with sifted sugar sprinkled over it. Cheese.
Tuesday.—1. The remains of ox-tail soup from Sunday. 2. Pork cutlets with tomato sauce; hashed beef. 3. Rolled jam pudding. Cheese.
Wednesday.—1. Boiled haddock and plain melted butter. 2. Rump-steak pudding, potatoes, greens. 3. Arrowroot, blancmange, garnished with jam.
Thursday.—1. Boiled leg of pork, greens, potatoes, pease pudding. 2. Apple fritters, sweet macaroni.
Friday.—1. Pea-soup made with liquor that the pork was boiled in. 2. Cold pork, mashed potatoes. 3. Baked rice pudding.
Saturday.—1. Broiled herrings and mustard sauce. 2. Haricot mutton. 3. Macaroni, either served as a sweet pudding or with cheese.