Saturday.—1. Jugged hare; small mutton pudding. 2. Fig pudding.
Sunday.—1. Crimped cod and oyster sauce. 2. Roast fowls, small boiled ham, vegetables; rump-steak pie. 3. Baked apple pudding, open jam tart.
Monday.—1. The remainder of cod warmed in maître d’hôtel sauce. 2. Boiled aitchbone of beef, carrots, parsnips, suet dumplings. 3. Baked bread-and-butter pudding.
Tuesday.—1. Pea-soup made from liquor in which beef was boiled. 2. Cold beef, mashed potatoes; mutton cutlets and tomato sauce. 3. Carrot pudding.
Wednesday.—1. Fried soles, melted butter. 2. Roast leg of pork, apple sauce, vegetables. 3. Macaroni with Parmesan cheese.
Thursday.—1. Bubble-and-squeak from remains of cold beef; curried pork. 2. Baked Semolina pudding.
Friday.—1. Roast leg of mutton, stewed Spanish onions, potatoes. 2. Apple tart.
Saturday.—1. Hashed mutton; boiled rabbit and onion sauce; vegetables. 2. Damson pudding made with bottled fruit.