ENTREES.
Braised Mutton Cutlets and Cucumbers.
Stewed Pigeons.
SECOND COURSE.
Roast Fillet of Veal.
Bacon-cheek and Greens.
Fillet of Beef à la Jardinière.
THIRD COURSE.
Ducklings.
Soufflé à la Vanille.
Compôte of Oranges.
Meringues.
Gooseberry Tart.
Fondue.
DESSERT.
PLAIN FAMILY DINNERS FOR MAY.
1983. Sunday.—1. Vegetable soup. 2. Saddle of mutton, asparagus and potatoes. 3. Gooseberry tart, custards.
1984. Monday.—1. Fried whitings, anchovy sauce. 2. Cold mutton, mashed potatoes, stewed veal. 3. Fig pudding.
1985. Tuesday.—1. Haricot mutton, made from remains of cold mutton, rump-steak pie. 2. Macaroni.
1986. Wednesday.—1. Roast loin of veal and spinach, boiled bacon, mutton cutlets and tomato sauce. 2. Gooseberry pudding and cream.
1987. Thursday.—1. Spring soup. 2. Roast leg of lamb, mint sauce, spinach, curried veal and rice. 3. Lemon pudding.