FIRST COURSE.
Thick Gravy Soup.
Fillets of Turbot à la Crême.
Stewed Eels.
ENTREES.
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.
PLAIN FAMILY DINNERS FOR SEPTEMBER.
2062. Sunday.—1. Julienne soup. 2. Roast ribs of beef, Yorkshire pudding, horseradish sauce, French beans, and potatoes. 3. Greengage pudding, vanilla cream.
2063. Monday.—1. Crimped skate and crab sauce. 2. Cold beef and salad; small veal-and-ham pie. 3. Vegetable marrow and white sauce.
2064. Tuesday.—1. Fried solos, melted butter. 2. Boiled fowls, parsley-and-butter; bacon-check, garnished with French beans; beef rissoles, made from remains of cold beef. 3. Plum tart and cream.
2065. Wednesday.—1. Boiled round of beef, carrots, turnips, and suet dumplings; marrow on toast. 2. Baked damsons and rice.