First Course.—Game soup; slices of codfish and Dutch sauce; fried eels. Entrées.—Kidneys à la Maître d’Hôtel; oyster patties. Second Course.—Saddle of mutton; boiled capon and rice; small ham; lark pudding. Third Course.—Roast hare; apple tart; pineapple cream; clear jelly; cheesecakes; marrow pudding; Nesselrode pudding; dessert.
NOVEMBER, Plain Family Dinners for.
Sunday.—1. White soup. 2. Roast haunch of mutton, haricot beans, potatoes. 3. Apple tart, ginger pudding.
Monday.—1. Stewed eels. 2. Veal cutlets garnished with rolled bacon; cold mutton and winter salad. 3. Baked rice pudding.
Tuesday.—1. Roast fowls, garnished with water-cresses; boiled bacon-cheek; hashed mutton from remains of haunch. 2. Apple pudding.
Wednesday.—1. Boiled leg of pork, carrots, parsnips, and pease-pudding; fowl croquettes made with remainder of cold fowl. 2. Baroness pudding.
Thursday.—1. Cold pork and mashed potatoes; roast partridges, bread sauce and gravy. 2. The remainder of the pudding cut into neat slices, and warmed through, and served with sifted sugar sprinkled over; apple fritters.
Friday.—1. Roast hare, gravy, and currant jelly; rump-steak and oyster-sauce; vegetables. 2. Macaroni.