The Book of Household Management Part 233
SECOND COURSE.
Roast Fore-quarter of Lamb.
Boiled Chickens.
Tongue.
Vegetables.
THIRD COURSE.
Goslings.
Sea-kale.
Plum-pudding.
Whipped Cream.
Compote of Rhubarb.
Cheesecakes.
DESSERT.
1960.--DINNER FOR 6 PERSONS (April).--IV.
FIRST COURSE.
Ox-tail Soup.
Crimped Salmon.
ENTREES.
Croquettes of Chicken.
Mutton Cutlets and Soubise Sauce.
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 gla.s.ses.
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.
1967. _Sat.u.r.day._--1. Stewed veal with vegetables, made from the remains of the shoulder. Broiled rump-steaks and oyster sauce. 2.
Yeast-dumplings.
1968. _Sunday._--1. Boiled salmon and dressed cuc.u.mber, anchovy sauce 2.
Roast fore-quarter of lamb, spinach, potatoes, mint sauce. 2. Rhubarb tart, cheesecakes.
1969. _Monday._--1. Curried salmon, made with remains of salmon, dish of boiled rice. 2. Cold lamb, Rump-steak-and-kidney pudding, potatoes. 3.
Spinach and poached eggs.
1970. _Tuesday._--1. Scotch mutton broth with pearl barley. 2. Boiled neck of mutton, caper sauce, suet dumplings, carrots. 3. Baked rice-pudding.
1971. _Wednesday._--1. Boiled mackerel and melted b.u.t.ter or fennel sauce, potatoes. 2. Roast fillet of veal, bacon, and greens. 3. Fig pudding.
1972. _Thursday._--1. Flemish soup. 2. Roast loin of mutton, brocoli, potatoes; veal rolls made from remains of cold veal. 3. Boiled rhubarb pudding.
1973. _Friday._--1. Irish stew or haricot, made from cold mutton, minced veal. 2. Half-pay pudding.
1974. _Sat.u.r.day._--1. Rump-steak pie, broiled mutton-chops. 2. Baked arrowroot pudding.
MAY.
1975.--DINNER FOR 18 PERSONS.
_First Course._
Asparagus Soup, removed by Salmon and Lobster Sauce.
Fried Filleted Vase of Fillets of Mackerel, Soles Flowers. a la Maitre d'Hotel.
Oxtail Soup, removed by Brill & Shrimp Sauce.
_Entrees._
Lamb Cutlets and Cuc.u.mbers.
Lobster Pudding. Vase of Curried Fowl.