Sunday.—1. Carrot soup. 2. Boiled leg of mutton and caper sauce, mashed turnips, roast fowls, and bacon. 3. Damson tart made with bottled fruit, ratafia pudding.
Monday.—1. The remainder of fowl curried and served with rice; rump-steaks and oyster sauce, cold mutton. 2. Rolled jam pudding.
Tuesday.—1. Vegetable soup made with liquor the mutton was boiled in on Sunday. 2. Roast sirloin of beef, Yorkshire pudding, broccoli, and potatoes. 3. Cheese.
Wednesday.—1. Fried soles, melted butter. Cold beef and mashed potatoes; if there is any cold mutton left, cut it into neat slices and warm it in a little caper sauce. 2. Apple tart.
Thursday.—1. Boiled rabbit and onion sauce, stewed beef and vegetables, made with the remains of cold beef and bones. 2. Macaroni.
Friday.—1. Roast leg of pork, sage and onions and apple sauce, greens and potatoes. 2. Spinach and poached eggs instead of pudding. Cheese and water-cresses.
Saturday.—1. Rump-steak and kidney pudding, cold pork and mashed potatoes. 2. Baked rice pudding.
FEBRUARY, Things in Season.
Fish.—Barbel, brill, carp; cod may be bought, but is not so good as in January; crabs, crayfish, dace, eels, flounders, haddocks, herrings, lampreys, lobsters, mussels, oysters, perch, pike, place, prawns, shrimps, skate, smelts, soles, sprats, sturgeon, tench, thornback, turbot, whiting.
Meat.—Beef, house lamb, mutton, pork, veal.