The Book of Household Management

by Mrs. Beeton

1959.—DINNER FOR 6 PERSONS (April).—III.

FIRST COURSE.
Vermicelli Soup.
Brill and Shrimp Sauce.

ENTREES.
Fricandeau of Veal.
Lobster Cutlets.

SECOND COURSE.
Roast Fore-quarter of Lamb.
Boiled Chickens.
Tongue.
Vegetables.

THIRD COURSE.
Goslings.

Sea-kale.
Plum-pudding.
Whipped Cream.
Compôte of Rhubarb.
Cheesecakes.

DESSERT.

1960.—DINNER FOR 6 PERSONS (April).—IV.

FIRST COURSE.
Ox-tail Soup.
Crimped Salmon.

ENTREES.
Croquettes of Chicken.
Mutton Cutlets and Soubise Sauce.