First Course.—Game soup; crimped skate; slices of salmon à la genévése. Entrées.—-Fricasseed sweetbreads; savoury rissoles. Second Course.—Sirloin of beef and horseradish sauce; boiled leg of mutton and caper sauce; vegetables. Third Course.—Roast partridges; charlotte Russe; apricots and rice; fruit jelly; cabinet pudding; dessert.
First Course.—Thick gravy soup; fillets of turbot à la crême; stewed eels. Entrées.—Vol-au-vent of lobster; salmi of grouse. Second Course.—Haunch of venison; rump of beef à la Jardinière; hare, boned and larded, with mushrooms. Third Course.—Roast grouse; apricot blancmange; compôte of peaches; plum-tart; custards; plum-pudding; dessert.
SEPTEMBER, Plain Family Dinners for.
Sunday.—1. Julienne soup. 2. Roast ribs of beef, Yorkshire pudding, horseradish sauce, French beans, and potatoes. 3. Greengage pudding, vanilla cream.
Monday.—1. Crimped skate and crab sauce. 2. Cold beef and salad, small veal-and-ham pie. 3. Vegetable marrow and white sauce.
Tuesday.—1. Fried soles, melted butter. 2. Bowled fowls, parsley-and-butter; bacon-cheek, garnished with French beans; beef rissoles, made from remains of cold beef. 3. Plum tart and cream.
Wednesday.—1. Boiled round of beef, carrots, turnips, and suet dumplings; marrow on toast. 2. Baked damsons and rice.
Thursday.—1. Vegetable soup, made from liquor that beef was boiled in. 2. Lamb cutlets and cucumbers, cold beef and salad. 3. Apple pudding.
Friday.—1. Baked soles. 2. Bubble-and-squeak, made from cold beef; veal cutlets and rolled bacon. 3. Damson tart.