Dinners for 6 persons.
First Course.—Hare soup; broiled cod à la Maître d’Hôtel. Haddocks and egg sauce. Entrées.—Veal cutlets, garnished with French beans; haricot mutton. Second Course.—Roast haunch of mutton; boiled capon and rice; vegetables. Third Course.—Pheasants; punch jelly; blancmange; apples à la Portugaise; Charlotte à la Vanille; marrow pudding; dessert.
First Course.—Mock-turtle soup; brill and lobster sauce; fried whitings. Entrées.—Fowl à la Béchamel; oyster patties. Second Course.—Roast sucking-pig; stewed rump of beef à la jardinière; vegetables. Third Course.—Grouse; Charlotte aux pommes; coffee cream; cheesecakes; apricot tart; iced pudding; dessert.
OCTOBER, Plain Family Dinners for.
Sunday.—1. Roast sucking-pig, tomato sauce and brain sauce; small boiled leg of mutton, caper sauce, turnips, and carrots. 2. Damson tart, boiled batter pudding.
Monday.—1. Vegetable soup, made from liquor that mutton was boiled in. 2. Sucking-pig en blanquette, small meat pie, French beans, and potatoes. 3. Pudding, pies.
Tuesday.—1. Roast partridges, bread sauce, and gravy; slices of mutton warmed in caper sauce; vegetables. 2. Baked plum-pudding.
Wednesday.—1. Roast ribs of beef, Yorkshire pudding, vegetable marrow, and potatoes. 2. Damson pudding.
Thursday.—1. Fried soles, melted butter. 2. Cold beef and salad; mutton cutlets and tomato sauce. 3. Macaroni.