Tuesday.—1. Boiled fowls, parsley-and-butter; bacon garnished with Brussels sprouts; minced or hashed mutton. 2. Baroness pudding.
Wednesday.—1. The remains of the fowls cut up into joints and fricasseed; joint of roast pork and apple sauce, and, if liked, sage-and-onion, served on a dish by itself; turnips and potatoes. 2. Lemon pudding, either baked or boiled.
Thursday.—1. Cold pork and jugged hare, red-currant jelly, mashed potatoes. 2. Apple pudding.
Friday.—1. Boiled beef, either the aitchbone or the silver side of the round; carrots, turnips, suet dumplings, and potatoes: if there is a marrow-bone, serve the marrow on toast at the same time. 2. Rice snowballs.
Saturday.—1. Pea-soup made from liquor in which beef was boiled; cold beef, mashed potatoes. 2. Baked batter fruit pudding.
JANUARY, Things in Season.
Fish.—Barbel, brill, carp, cod, crabs, crayfish, dace, eels, flounders, haddocks, herrings, lampreys, lobsters, mussels, oysters, perch, pike, plaice, prawns, shrimps, skate, smelts, soles, sprats, sturgeon, tench, thornback, turbot, whitings.
Meat.—Beef, house lamb, mutton, pork, veal, venison.
Poultry.—Capons, fowls, tame pigeons, pullets, rabbits, turkeys.
Game.—Grouse, hares, partridges, pheasants, snipe, wild-fowl, woodcock.