Friday.

Saturday.

“You see, we have cold dishes rather often now the weather is getting warmer,” said Marion as Mrs. Holden put down the paper. “Here is the food bill:—”

£s.d.
1 lb. fillet of veal010
Half a ham, 3½ lbs.024
Leg of lamb (Australian)031
Half a calf’s head029
1¼ lb. neck of veal010
Cucumber004
2½ lb. new potatoes005
3 lb. potatoes003
2 lb. cod010
Sponge cakes006
Milk019
Pint of gooseberries003
1-pint packet lemon jelly004
Small bottle olive oil00
½ lb. tea0010
1½ lb. butter at 1s. 4d020
½ lb. loaf sugar00
2 lb. Demerara00
1 lb. fat, for rendering002
Fourteen eggs010
Four lettuces008
Eight loaves024
£1210¼

“By the way, I have made a discovery. Oh, I know it will be no news to you; but I was proud of it, I assure you! It is, that there are several quite cheap pieces of veal that one can buy—breast of veal, for instance, and neck—for 8d. a pound. I always had looked upon veal as quite dear. But I don’t know how to cook these joints. You can’t make veal cutlet of them, can you?”

“No; they would not do for that. But the ‘Spring Stew’ that you see there is a dish made of neck of veal, new potatoes, spring onions and lettuce.”

“Many thanks. It is of no use trying to get my people to eat cold meat; they simply won’t. Tom is so accustomed to the good cooking of his native servants that he is a dreadful handful. I am so glad you taught me how to make a good curry; that at least is always appreciated.”