The Book of Household Management

by Mrs. Beeton

1979.—DINNER FOR 6 PERSONS (May).—I.

FIRST COURSE.
Vermicelli Soup.
Boiled Salmon and Anchovy Sauce.

ENTREES.
Fillets of Beef and Tomato Sauce.
Sweetbreads.

SECOND COURSE.
Roast Lamb.
Boiled Capon.
Asparagus.

THIRD COURSE.
Ducklings.
Cabinet Pudding.
Compôte of Gooseberries.
Custards in Glasses.
Blancmange.
Lemon Tartlets.
Fondue.

DESSERT.

1980.—DINNER FOR 6 PERSONS (May).—II.

FIRST COURSE.
Macaroni Soup.
Boiled Mackerel à la Maitre d'Hôtel.
Fried Smelts.

ENTREES.
Scollops of Fowl.
Lobster Pudding.

SECOND COURSE.
Boiled Leg of Lamb and Spinach.
Roast Sirloin of Beef and Horseradish Sauce.
Vegetables.