Wednesday.—1. Fried soles, anchovy sauce. 2. Boiled beef and carrots, suet dumplings. 3. Lemon pudding.
Thursday.—1. Pea-soup, made with liquor that beef was boiled in. 2. Cold beef, mashed potatoes, mutton cutlets and tomato sauce. 3. Macaroni.
Friday.—1. Bubble-and-squeak made with remains of cold beef, roast shoulder of veal stuffed, spinach and potatoes. 2. Boiled batter pudding and sweet sauce.
Saturday.—1. Stewed veal with vegetables, made of remains of cold shoulder, broiled rump-steak and oyster sauce. 2. Yeast dumplings.
Sunday.—Boiled salmon and dressed cucumber, anchovy sauce. 2. Roast fore-quarter of lamb, spinach, potatoes, and mint sauce. 3. Rhubarb tart and cheesecakes.
Monday.—Curried salmon, made with remains of salmon, dish of boiled rice. 2. Cold lamb, rump-steak and kidney pudding, potatoes. 3. Spinach and poached eggs.
Tuesday.—1. Scotch mutton broth with pearl barley. 2. Boiled neck of mutton, caper sauce, suet dumplings, carrots. 3. Baked rice puddings.
Wednesday.—1. Boiled mackerel and melted butter and fennel sauce, potatoes. 2. Roast fillet of veal, bacon and greens. 3. Fig pudding.
Thursday.—1. Flemish soup. 2. Roast loin of mutton, broccoli, potatoes, veal rolls made from remains of cold veal. 3. Boiled rhubarb pudding.