SECOND COURSE.
Roast Fillet of Veal.
Boiled Bacon-cheek garnished with Sprouts.
Boiled Capon. Vegetables.
THIRD COURSE.
Sea-kale. Lobster Salad.
Cabinet Pudding.
Ginger Cream.
Raspberry Jam Tartlets.
Rhubarb Tart. Macaroni.
DESSERT.
PLAIN FAMILY DINNERS FOR APRIL.
1961. Sunday.—1. Clear gravy soup. 2. Roast haunch of mutton, sea-kale, potatoes. 3. Rhubarb tart, custards in glasses.
1962. Monday.—1. Crimped skate and caper sauce. 2. Boiled knuckle of veal and rice, cold mutton, mashed potatoes. 3. Baked plum-pudding.
1963. Tuesday.—1. Vegetable soup. 2. Toad-in-the-hole, made from remains of cold mutton. 3. Stewed rhubarb and baked custard pudding.
1964. Wednesday.—1. Fried soles, anchovy sauce. 2. Boiled beef, carrots, suet dumplings. 3. Lemon pudding.
1965. Thursday.—1. Pea-soup made with liquor that beef was boiled in. 2. Cold beef, mashed potatoes, mutton cutlets and tomato sauce. 3. Macaroni.
1966. Friday.—1. Bubble-and-squeak, made with remains of cold beef. Roast shoulder of veal stuffed, spinach, potatoes. 2. Boiled batter pudding and sweet sauce.