First Course.—Ox-tail soup; boiled mackerel. Entrées.—Stewed mutton kidneys; minced veal and oysters. Second Course.—Stewed shoulder of veal; roast ribs of beef and horseradish sauce; vegetables. Third Course.—Ducklings; tartlets of strawberry jam; cheesecakes; Gâteau de Riz; carrot pudding; sea-kale; dessert.
MARCH, Plain Family Dinners for.
Sunday.—1. Boiled ½ calf’s head, pickled pork, the tongue on a small dish with the brains round it; mutton cutlets and mashed potatoes. 2. Plum tart made with bottled fruit, baked custard pudding, Baroness pudding.
Monday.—1. Roast shoulder of mutton and onion sauce, brocoli, baked potatoes. 2. Slices of Baroness pudding warmed, and served with sugar sprinkled over Cheesecakes.
Tuesday.—1. Mock turtle soup, made with liquor that calf’s head was boiled in, and the pieces of head. 2. Hashed mutton, rump-steaks and oyster sauce. 3. Boiled plum-pudding.
Wednesday.—1. Fried whitings, melted butter, potatoes. 2. Boiled beef, suet dumplings, carrots, potatoes, marrow-bones. 3. Arrowroot blancmange, and stewed rhubarb.
Thursday.—1. Pea-soup made from liquor that beef was boiled in. 2. Stewed rump-steak, cold beef, mashed potatoes. 3. Rolled jam pudding.
Friday.—1. Fried soles, melted butter, potatoes. 2. Roast loin of mutton, brocoli, potatoes, bubble-and-squeak. 3. Rice pudding.