1976.–DINNER FOR 12 PERSONS (May).
FIRST COURSE.
White Soup.
Asparagus Soup.
Salmon Cutlets. Boiled Turbot and Lobster Sauce.
ENTREES.
Chicken Vol-au-Vent.
Lamb Cutlets and Cucumbers.
Fricandeau of Veal.
Stewed Mushrooms.
SECOND COURSE.
Roast Lamb. Haunch of Mutton.
Boiled and Roast Fowls.
Vegetables.
THIRD COURSE.
Ducklings.
Goslings.
Charlotte Russe.
Vanilla Cream.
Gooseberry Tart. Custards.
Cheesecakes.
Cabinet Pudding and Iced Pudding.
DESSERT AND ICES.
1977.–DINNER FOR 10 PERSONS (May).
FIRST COURSE.
Spring Soup.
Salmon a la Genevese.
Red Mullet.
ENTREES.
Chicken Vol-au-Vent.
Calf’s Liver and Bacon aux Fines Herbes.
SECOND COURSE.
Saddle of Mutton.
Half Calf’s Head, Tongue, and Brains. Braised Ham.
Asparagus.
THIRD COURSE.
Roast Pigeons.
Ducklings.
Sponge-cake Pudding.
Charlotte a la Vanille.
Gooseberry Tart.
Cream.
Cheesecakes.
Apricot-jam Tart.
DESSERT AND ICES.
1978.–DINNER FOR 8 PERSONS (May).
FIRST COURSE.
Julienne Soup.
Brill and Lobster Sauce.
Fried Fillets of Mackerel.
ENTREES
Lamb Cutlets and Cucumbers.
Lobster Patties.
SECOND COURSE.
Roast Fillet of Veal.
Boiled Leg of Lamb.
Asparagus.
THIRD COURSE.
Ducklings.
Gooseberry Tart.
Custards.
Fancy Pastry.
Souffle.
DESSERT AND ICES.
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.
Compote of Gooseberries.
Custards in Glasses.
Blancmange.
Lemon Tartlets.
Fondue.
DESSERT.
1980.–DINNER FOR 6 PERSONS (May).–II.
FIRST COURSE.
Macaroni Soup.
Boiled Mackerel a la Maitre d’Hotel. Fried Smelts.
ENTREES.
Scollops of Fowl.
Lobster Pudding.
SECOND COURSE.
Boiled Leg of Lamb and Spinach.
Roast Sirloin of Beef and Horseradish Sauce. Vegetables.
THIRD COURSE.
Roast Leveret.
Salad.
Souffle of Rice.
Ramekins.
Strawberry-jam Tartlets.
Orange Jelly.
DESSERT.
1981.–DINNER FOR 6 PERSONS (May).–III.
FIRST COURSE.
Julienne Soup.
Trout with Dutch Sauce.
Salmon Cutlets.
ENTREES.
Lamb Cutlets and Mushrooms.
Vol-au-Vent of Chicken.
SECOND COURSE.
Roast Lamb.
Calf’s Head a la Tortue.
Vegetables.
THIRD COURSE.
Spring Chickens.
Iced Pudding.
Vanilla Cream.
Clear Jelly.
Tartlets.
Cheesecakes.
DESSERT.
1982.–DINNER FOR 6 PERSONS (May).–IV.
FIRST COURSE.
Soup a la Reine.
Crimped Trout and Lobster Sauce.
Baked Whitings aux Fines Herbes.
ENTREES.
Braised Mutton Cutlets and Cucumbers. Stewed Pigeons.
SECOND COURSE.
Roast Fillet of Veal.
Bacon-cheek and Greens.
Fillet of Beef a la Jardiniere.
THIRD COURSE.
Ducklings.
Souffle a la Vanille.
Compote 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.
1988. _Friday_.–1. Boiled mackerel and parsley-and-butter. 2. Stewed rump-steak, cold lamb and salad. 3. Baked gooseberry pudding.
1989. _Saturday_.–1. Vermicelli. 2. Rump-steak pudding, lamb cutlets, and cucumbers. 3. Macaroni.
* * * * *
1990. _Sunday_.–1. Boiled salmon and lobster or caper sauce. 2. Roast lamb, mint sauce, asparagus, potatoes. 3. Plum-pudding, gooseberry tart.
1991. _Monday_.–1. Salmon warmed in remains of lobster sauce and garnished with croutons. 2. Stewed knuckle of veal and rice, cold lamb and dressed cucumber. 3. Slices of pudding warmed, and served with sugar sprinkled over. Baked rice pudding.
1992. _Tuesday_.–1. Roast ribs of beef, horseradish sauce, Yorkshire pudding, spinach and potatoes. 2. Boiled lemon pudding.
1993. _Wednesday_.–1. Fried soles, melted butter. 2. Cold beef and dressed cucumber or salad, veal cutlets and bacon. 3. Baked plum-pudding.
1994. _Thursday_.–1. Spring soup. 2. Calf’s liver and bacon, broiled beef-bones, spinach and potatoes. 3. Gooseberry tart.
1995. _Friday_.–1. Roast shoulder of mutton, baked potatoes, onion sauce, spinach. 2. Currant dumplings.
1996. _Saturday_.–1. Broiled mackerel, fennel sauce or plain melted butter. 2. Rump-steak pie, hashed mutton, vegetables. 3. Baked arrowroot pudding.
JUNE.
1997.–DINNER FOR 18 PERSONS.
_First Course_.
Asparagus Soup,
removed by
Crimped Salmon.
Fillets of Garnets. Vase of Soles aux fines herbes. Flowers.
Vermicelli Soup,
removed by Whitebait.
_Entrees_.
Lamb Cutlets and Peas.
Lobster Patties. Vase of Tendrons de Veau Flowers. a la Jardiniere.
Larded Sweetbreads.
_Second Course_.
Saddle of Lamb.
Tongue.
Roast Spring Vase of Boiled Capon. Chickens. Flowers.
Ham.
Boiled Calf’s Head.
_Third Course_.
Prawns. Leveret, Tartlets. removed by
Ice Pudding.
Wine Jelly.
Vol-au-Vent of Straw- Vase of Custards in berries and Cream. Flowers. glasses.
Blancmange.
Goslings,
removed by
Cheesecake Fondues, in cases. Plover’s Eggs.
DESSERT AND ICES.
1998.–DINNER FOR 12 PERSONS (June).
FIRST COURSE.
Green-Pea Soup.
Rice Soup.
Salmon and Lobster Sauce.
Trout a la Genevese.
Whitebait.
ENTREES.
Lamb Cutlets and Cucumbers.
Fricasseed Chicken.
Lobster Rissoles.
Stewed Veal and Peas.
SECOND COURSE.
Roast Quarter of Lamb and Spinach. Filet de Boeuf a la Jardiniere.
Boiled Fowls.
Braised Shoulder of Lamb.
Tongue.
Vegetables.
THIRD COURSE.
Goslings.
Ducklings.
Nesselrode Pudding.
Charlotte a la Parisienne.
Gooseberry Tartlets.
Strawberry Cream.
Raspberry-and-Currant Tart.
Custards.
DESSERT AND ICES.
1999.–DINNER FOR 10 PERSONS (June).
FIRST COURSE.
Julienne Soup.
Salmon Trout and Parsley-and-Butter. Red Mullet.
ENTREES.
Stewed Breast of Veal and Peas.
Mutton Cutlets a la Maintenon.
SECOND COURSE.
Roast Fillet of Veal.
Boiled Leg of Lamb, garnished with young Carrots. Boiled Bacon-cheek.
Vegetables.
THIRD COURSE.
Roast Ducks.
Leveret.
Gooseberry Tart.
Strawberry Cream.
Strawberry Tartlets,
Meringues.
Cabinet Pudding.
Iced Pudding.
DESSERT AND ICES.
2000.–DINNER FOR 8 PERSONS (June).
FIRST COURSE.
Vermicelli Soup.
Trout a la Genevese
Salmon Cutlets.
ENTREES.
Lamb Cutlets and Peas.
Fricasseed Chicken.
SECOND COURSE.
Roast Ribs of Beef.
Half Calf’s Head, Tongue, and Brains. Boiled Ham.
Vegetables.
THIRD COURSE.
Roast Ducks.
Compote of Gooseberries.
Strawberry Jelly.
Pastry.
Iced Pudding.
Cauliflower with Cream Sauce.
DESSERT AND ICES.
2001.–DINNER FOR 6 PERSONS (June).–I.
FIRST COURSE.
Spring Soup.
Boiled Salmon and Lobster Sauce.
ENTREES. Veal Cutlets and Endive.
Ragout of Duck and Green Peas.
SECOND COURSE.
Roast Loin of Veal.
Boiled Leg of Lamb and White Sauce. Tongue, garnished.
Vegetables.
THIRD COURSE.
Strawberry Cream.
Gooseberry Tartlets.
Almond Pudding.
Lobster Salad.
DESSERT.
2002.–DINNER FOR 6 PERSONS (JUNE).–II.
FIRST COURSE.
Calf’s-Head Soup.
Mackerel a la Maitre d’Hotel.
Whitebait.
ENTREES.
Chicken Cutlets.
Curried Lobster.
SECOND COURSE.
Fore-quarter of Lamb and Salad.
Stewed Beef a la Jardiniere.
Vegetables.
THIRD COURSE.
Goslings.
Green-Currant Tart.
Custards, in glasses.
Strawberry Blancmange.
Souffle of Rice.
DESSERT.
2003.–DINNER FOR 6 PERSONS (JUNE).–III.
FIRST COURSE.
Green-Pea Soup.
Baked Soles aux fines herbes.
Stewed Trout.
ENTREES.
Calf’s Liver and Bacon.
Rissoles.
SECOND COURSE.
Roast Saddle of Lamb and Salad.
Calf’s Head a la Tortue.
Vegetables.
THIRD COURSE.
Roast Ducks.
Vol-au-Vent of Strawberries and Cream. Strawberry Tartlets.
Lemon Blancmange.
Baked Gooseberry Pudding.
DESSERT.
2004.–DINNER FOR 6 PERSONS (JUNE).–IV.
FIRST COURSE.
Spinach Soup.
Soles a la Creme.
Red Mullet.
ENTREES.
Roast Fillet of Veal.
Braised Ham and Spinach.
SECOND COURSE.
Boiled Fowls and White Sauce.
Vegetables.
THIRD COURSE.
Leveret.
Strawberry Jelly.
Swiss Cream.
Cheesecakes.
Iced Pudding.
DESSERT.
PLAIN FAMILY DINNERS FOR JUNE.
2005. _Sunday_.–1. Salmon trout and parsley-and-butter, new potatoes. 2. Roast fillet of veal, boiled bacon-cheek and spinach, vegetables. 3. Gooseberry tart, custards.
2006. _Monday_.–1. Light gravy soup. 2. Small meat pie, minced veal, garnished with rolled bacon, spinach and potatoes. 3. Raspberry-and-currant tart.
2007. _Tuesday_.–1. Baked mackerel, potatoes. 2. Boiled leg of lamb, garnished with young carrots. 3. Lemon pudding.
2008. _Wednesday_.–1. Vegetable soup. 2. Calf’s liver and bacon, peas, hashed lamb from remains of cold joint. 3. Baked gooseberry pudding.
2009. _Thursday_–1. Roast ribs of beef, Yorkshire pudding, peas, potatoes. 2. Stewed rhubarb and boiled rice.
2010. _Friday_.–1. Cold beef and salad, lamb cutlets and peas. 2. Boiled gooseberry pudding and baked custard pudding.
2011. _Saturday_.–1. Rump-steak pudding, broiled beef-bones and cucumber, vegetables. 2. Bread pudding.
* * * * *
2012. _Sunday_.–1. Roast fore-quarter of lamb, mint sauce, peas, and new potatoes. 2. Gooseberry pudding, strawberry tartlets. Fondue.
2013. _Monday_.–1. Cold lamb and salad, stewed neck of veal and peas, young carrots, and new potatoes. 2. Almond pudding.
2014. _Tuesday_.–1. Green-pea soup. 2. Roast ducks stuffed, gravy, peas and new potatoes. 3. Baked ratafia pudding.
2015. _Wednesday_.–1. Roast leg of mutton, summer cabbage, potatoes. 2. Gooseberry and rice pudding.
2016. _Thursday_.–1. Fried soles, melted butter, potatoes. 2. Sweetbreads, hashed mutton, vegetables. 3. Bread-and-butter pudding.
2017. _Friday_.–1. Asparagus soup. 2. Boiled beef, young carrots and new potatoes, suet dumplings. 3. College puddings.
2018. _Saturday_.–1. Cold boiled beef and salad, lamb cutlets and green peas. 2. Boiled gooseberry pudding and plain cream.
JULY.
2019.–DINNER FOR 18 PERSONS.
_First Course_.
Green-Pea Soup,
removed by
Salmon and dressed
Cucumber.
Whitebait. Vase of Stewed Trout Flowers.
Soup a la Reine,
removed by
Mackerel a la Maitre
d’Hotel.
_Entrees_
Lamb Cutlets and
Peas.
Lobster Curry Vase of Scollops of en Casserole. Flowers. Chickens.
Chicken Patties.
_Second Course_.
Haunch of Venison.
Pigeon Pie.
Boiled Capons. Vase of Spring Chickens. Flowers.
Braised Ham.
Saddle of Lamb.
_Third Course_.
Prawns. Roast Ducks, Custards. removed by Vanilla Souffle. Raspberry Cream.
Cherry Tart. Vase of Raspberry-and- Flowers. Currant Tart.
Strawberry Cream.
Green Goose,
removed by
Creams. Iced Pudding. Tartlets.
DESSERT AND ICES.
2020.–DINNER FOR 12 PERSONS (July).
FIRST COURSE.
Soup a la Jardiniere.
Chicken Soup.
Crimped Salmon and Parsley-and-Butter. Trout aux fines herbes, in cases.
ENTREES.
Tendrons de Veau and Peas.
Lamb Cutlets and Cucumbers.
SECOND COURSE.
Loin of Veal a la Bechamel.
Roast Fore-quarter of Lamb.
Salad.
Braised Ham, garnished with Broad Beans. Vegetables.
THIRD COURSE.
Roast Ducks.
Turkey Poult.
Stewed Peas a la Francaise.
Lobster Salad.
Cherry Tart.
Raspberry-and-Currant Tart.
Custards, in glasses.
Lemon Creams.
Nesselrode Pudding.
Marrow Pudding.
DESSERT AND ICES.
2021.–DINNER FOR 8 PERSONS (July)
FIRST COURSE.
Green-Pea Soup.
Salmon and Lobster Sauce.
Crimped Perch and Dutch Sauce.
ENTREES.
Stewed Veal and Peas.
Lamb Cutlets and Cucumbers.
SECOND COURSE.
Haunch of Venison.
Boiled Fowls a la Bechamel.
Braised Ham.
Vegetables.
THIRD COURSE.
Roast Ducks.
Peas a la Francaise.
Lobster Salad.
Strawberry Cream.
Blancmange.
Cherry Tart.
Cheesecakes.
Iced Pudding.
DESSERT AND ICES.
2022.–DINNER FOR 6 PERSONS (July).–I.
FIRST COURSE.
Soup a la Jardiniere.
Salmon Trout and Parsley-and-Butter. Fillets of Mackerel a la Maitre d’Hotel.
ENTREES.
Lobster Cutlets.
Beef Palates a la Italienne.
SECOND COURSE.
Roast Lamb.
Boiled Capon and White Sauce.
Boiled Tongue, garnished with small Vegetable Marrows. Bacon and Beans.
THIRD COURSE.
Goslings.
Whipped Strawberry Cream.
Raspberry-and-Currant Tart.
Meringues.
Cherry Tartlets.
Iced Pudding.
DESSERT AND ICES.
2023.–DINNER FOR 6 PERSONS (July).–II.
FIRST COURSE.
Julienne Soup.
Crimped Salmon and Caper Sauce.
Whitebait.
ENTREES.
Croquettes a la Reine.
Curried Lobster.
SECOND COURSE.
Roast Lamb.
Rump of Beef a la Jardiniere.
THIRD COURSE.
Larded Turkey Poult.
Raspberry Cream.
Cherry Tart.
Custards, in glasses.
Gateaux a la Genevese.
Nesselrode Pudding.
DESSERT.
PLAIN FAMILY DINNERS FOR JULY.
2024. _Sunday_.–1. Salmon trout and parsley-and-butter. 2. Roast fillet of real, boiled bacon-cheek, peas, potatoes. 3. Raspberry-and-currant tart, baked custard pudding.
2025. _Monday_.–1. Green-pea soup. 2. Roast fowls garnished with water-cresses; gravy, bread sauce; cold veal and salad. 3. Cherry tart.
2026. _Tuesday_.–1. John dory and lobster sauce. 2. Curried fowl with remains of cold fowls, dish of rice, veal rolls with remains of cold fillet. 3. Strawberry cream.
2027. _Wednesday_.–1. Roast leg of mutton, vegetable marrow, and potatoes, melted butter. 2. Black-currant pudding.
2028. _Thursday_.–1. Fried soles, anchovy sauce. 2. Mutton cutlets and tomato sauce, bashed mutton, peas, potatoes. 3. Lemon dumplings.
2029. _Friday_.–1. Boiled brisket of beef, carrots, turnips, suet dumplings, peas, potatoes. 2. Baked semolina pudding.
2030. _Saturday_.–1. Cold beef and salad, lamb cutlets and peas. 2. Rolled jam pudding.
* * * * *
2031. _Sunday_.–1. Julienne soup. 2. Roast lamb, half calf’s head, tongue and brains, boiled ham, peas and potatoes. 3. Cherry tart, custards.
2032. _Monday_.–1. Hashed calf’s head, cold lamb and salad. 2. Vegetable marrow and white sauce, instead of pudding.
2033. _Tuesday_.–1. Stewed veal, with peas, young carrots, and potatoes. Small meat pie. 2. Raspberry-and-currant pudding.
2034. _Wednesday_.–1. Roast ducks stuffed, gravy, peas, and potatoes; the remains of stewed veal rechauffe. 2. Macaroni served as a sweet pudding.
2035. _Thursday_.–1. Slices of salmon and caper sauce. 2. Boiled knuckle of veal, parsley-and-butter, vegetable marrow and potatoes. 3. Black-currant pudding.
2036. _Friday_.–1. Roast shoulder of mutton, onion sauce, peas and potatoes. 2. Cherry tart, baked custard pudding.
2037. _Saturday_.–1. Minced mutton, Rump-steak-and-kidney pudding. 2. Baked lemon pudding.
AUGUST.
2038.–DINNER FOR 18 PERSONS.
_First Course._
Mock-Turtle Soup,
removed by
Broiled Salmon and
Caper Sauce.
Red Mullet. Vase of Perch.
Flowers.
Soup a la Julienne,
removed by
Brill and Shrimp Sauce.
_Entrees._
Fricandeau de Veau
a la Jardiniere.
Curried Lobster. Vase of Lamb Cutlets a la Puree Flowers. de Pommes de Terre.
Fillets of Ducks
and Peas.
_Second Course._
Haunch of Venison.
Ham, garnished.
Capon a la Vase of Roast Fowl. Financiere Flowers.
Leveret Pie.
Saddle of Mutton.
_Third Course._
Grouse,
removed by
Cabinet Pudding.
Lobster Salad. Fruit Jelly. Cheesecakes.
Charlotte a la Vase of Custards. Vanille. Flowers.
Raspberry Vol-au-Vent Prawns. Tartlets. of Pears.
Larded Peahen,
removed by
Iced Pudding.
DESSERT AND ICES.
2039.–DINNER FOR 12 PERSONS (August)
FIRST COURSE.
Vermicelli Soup.
Soup a la Reine.
Boiled Salmon.
Fried Flounders.
Trout en Matelot.
ENTREES.
Stewed Pigeons.
Sweetbreads.
Ragout of Ducks.
Fillets of Chickens and Mushrooms.
SECOND COURSE.
Quarter of Lamb.
Cotelette de Boeuf a la Jardiniere. Roast Fowls and Boiled Tongue.
Bacon and Beans.
THIRD COURSE.
Grouse.
Wheatears.
Greengage Tart.
Whipped Cream.
Vol-au-Vent of Plums.
Fruit Jelly.
Iced Pudding.
Cabinet Pudding.
DESSERTS AND ICES.
2040.–DINNER FOR 8 PERSONS (August).
FIRST COURSE.
Julienne Soup.
Fillets of Turbot and Dutch Sauce. Red Mullet.
ENTREES.
Riz de Veau aux Tomates.
Fillets of Ducks and Peas.
SECOND COURSE.
Haunch of Venison.
Boiled Capon and Oysters.
Ham, garnished.
Vegetables.
THIRD COURSE.
Leveret.
Fruit Jelly.
Compote of Greengages.
Plum Tart. Custards, in glasses.
Omelette souffle.
DESSERT AND ICES.
2041.–DINNER FOR 6 PERSONS (August).–I.
FIRST COURSE.
Macaroni Soup.
Crimped Salmon and Sauce Hollandaise. Fried Fillets of Trout.
ENTREES.
Tendrons de Veau and Stewed Peas.
Salmi of Grouse.
SECOND COURSE.
Roast Loin of Veal.
Boiled Bacon, garnished with French Beans. Stewed Beef a la Jardiniere.
Vegetables.
THIRD COURSE.
Turkey Poult.
Plum Tart.
Custard Pudding.
Vol-au-Vent of Pears.
Strawberry Cream.
Ratafia Souffle.
DESSERT.
2042.–DINNER FOR 6 PERSONS (August).–II.
FIRST COURSE.
Vegetable-Marrow Soup.
Stowed Mullet.
Fillets of Salmon and Ravigotte Sauce.
ENTREES.
Curried Lobster.
Fricandeau de Veau a la Jardiniere.
SECOND COURSE.
Roast Saddle of Mutton.
Stewed Shoulder of Veal, garnished with Forcemeat Balls. Vegetables.
THIRD COURSE.
Roast Grouse and Bread Sauce.
Vol-au-Vent of Greengages.
Fruit Jolly.
Raspberry Cream.
Custards.
Fig Pudding.
DESSERT.
PLAIN FAMILY DINNERS FOR AUGUST.
2043. _Sunday_.–1. Vegetable-marrow soup. 2. Roast quarter of lamb, mint sauce, French beans and potatoes. 3. Raspberry-and-currant tart, custard pudding.
2044. _Monday_.–1. Cold lamb and salad, small meat pie, vegetable marrow and white sauce. 2. Lemon dumplings.
2045. _Tuesday_.–1. Boiled mackerel. 2. Stewed loin of veal, French beans and potatoes. 3. Baked raspberry pudding.
2046. _Wednesday_.–1. Vegetable soup. 2. Lamb cutlets and French beans; the remains of stewed shoulder of veal, mashed vegetable marrow. 3. Black-currant pudding.
2047. _Thursday_.–1. Roast ribs of beef, Yorkshire pudding, French beans and potatoes. 2. Bread-and-butter pudding.
2048. _Friday_.–1. Fried soles and melted butter. 2. Cold beef and salad, lamb cutlets and mashed potatoes. 3. Cauliflowers and white sauce instead of pudding.
2049. _Saturday_.–1. Stewed beef and vegetables, with remains of cold beef; mutton pudding. 2. Macaroni and cheese.
* * * * *
2050. _Sunday_.–1. Salmon pudding. 2. Roast fillet of veal, boiled bacon-cheek garnished with tufts of cauliflowers, French beans and potatoes. 3. Plum tart, boiled custard pudding.
2051. _Monday_.–1. Baked soles. 2. Cold veal and bacon, salad, mutton cutlets and tomato sauce. 3. Boiled currant pudding.
2052. _Tuesday_.–1. Rice soup. 2. Roast fowls and water-cresses, boiled knuckle of ham, minced veal garnished with croutons; vegetables. 3. College puddings.
2053. _Wednesday_.–1. Curried fowl with remains of cold fowl; dish of rice, stewed rump-steak and vegetables. 2. Plum tart.
2054. _Thursday_.–1. Boiled brisket of beef, carrots, turnips, suet dumplings, and potatoes. 2. Baked bread pudding.
2055. _Friday_.–1. Vegetable soup, made from liquor that beef was boiled in. 2. Cold beef and dressed cucumber, veal cutlets and tomato sauce. 3. Fondue.
2056. _Saturday_.–1. Bubble-and-squeak, made from remains of cold beef; cold veal-and-ham pie, salad. 2. Baked raspberry pudding.
SEPTEMBER.
2057.–DINNER FOR 18 PERSONS.
_First Course_.
Julienne Soup,
removed by
Brill and Shrimp Sauce.
Red Mullet & Vase of Fried Eels. Italian Sauce. Flowers.
Giblet Soup,
removed by
Salmon and Lobster Sauce.
_Entrees_.
Lamb Cutlets and
French Beans.
Fillets of Chicken Vase of Oysters au gratin. and Truffles. Flowers.
Sweetbreads and
Tomata Sauce.
_Second Course_.
Saddle of Mutton.
Veal-and-Ham Pie.
Chickens a la Vase of Braised Goose. Bechamel. Flowers.
Broiled Ham, garnished
with Cauliflowers.
Filet of Veal.
_Third Course_.
Custards. Partridges, Apple Tart. removed by
Plum-pudding.
Compote of Greengages.
Noyeau Jelly. Vase of Lemon Cream. Flowers.
Pastry Sandwiches.
Grouse & Bread Sauce,
removed by
Plum Tart. Nesselrode Pudding. Custards.
DESSERTS AND ICES.
2058.–DINNER FOR 12 PERSONS (September).
FIRST COURSE.
Mock-Turtle Soup.
Soup a la Jardiniere
Salmon and Lobster Sauce.
Fried Whitings.
Stewed Eels.
ENTREES.
Veal Cutlets.
Scalloped Oysters.
Curried Fowl.
Grilled Mushrooms.
SECOND COURSE.
Haunch of Mutton.
Boiled Calf’s Head a la Bechamel.
Braised Ham.
Roast Fowls aux Cressons.
THIRD COURSE.
Leveret.
Grouse.
Cabinet Pudding.
Iced Pudding.
Compote of Plumbs.
Damson Tart.
Cream.
Fruit Jelly.
Prawns.
Lobster Salad.
DESSERTS AND ICES.
2059.–DINNER FOR 8 PERSONS (September).
FIRST COURSE.
Flemish Soup.
Turbot, garnished with Fried Smelts. Red Mullet and Italian Sauce.
ENTREES.
Tendrons de Veau and Truffles.
Lamb Cutlets and Sauce Piquante.
SECOND COURSE.
Loin of Veal a la Bechamel.
Roast Haunch of Venison.
Braised Ham.
Grouse Pie.
Vegetables.
THIRD COURSE.
Roast Hare.
Plum Tart.
Whipped Cream.
Punch Jelly.
Compote of Damsons.
Marrow Pudding.
DESSERT.
2060.–DINNER FOR 6 PERSONS (September).
FIRST COURSE.
Game Soup.
Crimped Skate.
Slices of Salmon a la Genevese.
ENTREES.
Fricasseed Sweetbreads.
Savoury Rissoles.
SECOND COURSE.
Sirloin of Beef and Horseradish Sauce. Boiled Leg of Mutton and Caper Sauce.
Vegetables.
THIRD COURSE.
Roast Partridges.
Charlotte Russe.
Apricots and Rice.
Fruit Jelly.
Cabinet Pudding.
DESSERT.
2061.–DINNER FOR 6 PERSONS (September).–II.
FIRST COURSE.
Thick Gravy Soup.
Fillets of Turbot a la Creme.
Stewed Eels.
ENTREES.
Vol-au-Vent of Lobster.
Salmi of Grouse.
SECOND COURSE.
Haunch of Venison.
Rump of Beef a la Jardiniere.
Hare, boned and larded, with Mushrooms.
THIRD COURSE.
Roast Grouse.
Apricot Blancmange.
Compote 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.
2066. _Thursday_.–1. Vegetable soup, made from liquor that beef was boiled in. 2. Lamb cutlets and cucumbers, cold beef and salad. 3. Apple pudding.
2067. _Friday_.–1. Baked soles. 2. Bubble-and-squeak, made from cold beef; veal cutlets and rolled bacon. 3. Damson tart.
2068. _Saturday_.–1. Irish stew, rump-steaks and oyster sauce. 2. Somersetshire dumplings.
* * * * *
2069. _Sunday_.–1. Fried filleted soles and anchovy sauce. 2. Roast leg of mutton, brown onion sauce, French beans, and potatoes; half calf’s head, tongue, and brains. 3. Plum tart; custards, in glasses.
2070. _Monday_.–1. Vegetable-marrow soup. 2. Calf’s head a la maitre d’hotel, from remains of cold head; boiled brisket of beef and vegetables. 3. Stewed fruit and baked rice pudding.
1071. _Tuesday_.–1. Roast fowls and water-cresses; boiled bacon, garnished with tufts of cauliflower; hashed mutton, from remains of mutton of Sunday. 2. Baked plum-pudding.
2072. _Wednesday_.–1. Boiled knuckle of veal and rice, turnips, potatoes; small ham, garnished with French beans. 2. Baked apple pudding.
2073. _Thursday_.–1. Brill and shrimp sauce. 2. Roast hare, gravy, and red-currant jelly; mutton cutlets and mashed potatoes. 3. Scalloped oysters, instead of pudding.
2074. _Friday_.–1. Small roast loin of mutton; the remains of hare, jugged; vegetable marrow and potatoes. 2. Damson pudding.
2075. _Saturday_.–1. Rump-steaks, broiled, and oyster sauce, mashed potatoes; veal-and-ham pie,–the ham may be cut from that boiled on Wednesday, if not all eaten cold for breakfast. 2, Lemon pudding.
OCTOBER.
2076.–DINNER FOR 18 PERSONS.
_First Course_
Mock-Turtle Soup,
removed by
Crimped Cod and Oyster
Sauce.
Soles a la Vase of Red Mullet. Normandie. Flowers.
Julienne Soup,
removed by
John Dory and Dutch
Sauce.
_Entrees_
Sweetbreads and Tomata
Sauce.
Oyster Patties. Vase of Stewed Mushrooms. Flowers.
Fricandeau de Veau and
Celery Sauce.
_Second Course._
Roast Saddle of
Mutton.
Grouse Pie.
Roast Goose. Vase of Boiled Fowls and Flowers. Oyster Sauce.
Ham.
Larded Turkey.
_Third Course._
Custards. Pheasants, Prawns. removed by
Cabinet Pudding.
Italian Cream.
Gateau de Vase of Compote of Pommes. Flowers. Plums.
Peach Jelly.
Roast Hare,
removed by
Lobster Salad. Iced Pudding. Apple Tart.
DESSERT AND ICES.
2077.–DINNER FOR 12 PERSONS (OCTOBER).
FIRST COURSE.
Carrot Soup a la Creci.
Soup a la Reine.
Baked Cod.
Stewed Eels.
ENTREES.
Riz de Veau and Tomata Sauce.
Vol-au-Vent of Chicken.
Pork Cutlets and Sauce Robert.
Grilled Mushrooms.
SECOND COURSE.
Rump of Beef a la Jardiniere.
Roast Goose.
Boiled Fowls and Celery Sauce.
Tongue, garnished.
Vegetables.
THIRD COURSE.
Grouse.
Pheasants.
Quince Jelly.
Lemon Cream.
Apple Tart.
Compote of Peaches.
Nesselrode Pudding.
Cabinet Pudding.
Scalloped Oysters.
DESSERT AND ICES.
2078.–DINNER FOR 8 PERSONS (October).
FIRST COURSE.
Calf’s-Head Soup.
Crimped Cod and Oyster Sauce.
Stewed Eels.
ENTREES.
Stewed Mutton Kidneys.
Curried Sweetbreads.
SECOND COURSE.
Boiled Leg of Mutton, garnished with Carrots and Turnips. Roast Goose.
THIRD COURSE.
Partridges.
Fruit Jelly. Italian Cream.
Vol-au-Vent of Pears.
Apple Tart.
Cabinet Pudding.
DESSERT AND ICES.
2079.–DINNER FOR 6 PERSONS (October).–I.
FIRST COURSE.
Hare Soup.
Broiled Cod a la Maitre d’Hotel.
Haddocks and Egg Sauce.
ENTREES.
Veal Cutlets, garnished with French Beans. Haricot Mutton.
SECOND COURSE.
Roast Haunch of Mutton.
Boiled Capon and Rice.
Vegetables.
THIRD COURSE.
Pheasants.
Punch Jelly. Blancmange.
Apples a la Portugaise.
Charlotte a la Vanille.
Marrow Pudding.
DESSERT.
2080.–DINNER FOR 6 PERSONS (October).–II.
FIRST COURSE.
Mock-Turtle Soup.
Brill and Lobster Sauce.
Fried Whitings.
ENTREES.
Fowl a la Bechamel.
Oyster Patties.
SECOND COURSE.
Roast Sucking-Pig.
Stewed Hump of Beef a la Jardiniere. Vegetables.
THIRD COURSE.
Grouse.
Charlotte aux Pommes.
Coffee Cream.
Cheesecakes.
Apricot Tart.
Iced Pudding.
DESSERT.
PLAIN FAMILY DINNERS FOR OCTOBER.
2081. _Sunday_.–1. Roast sucking-pig, tomata sauce and brain sauce; small boiled leg of mutton, caper sauce, turnips, and carrots. 2. Damson tart, boiled batter pudding.
2082. _Monday_.–1. Vegetable soup, made from liquor that mutton was boiled in. 2. Sucking-pig en blanquette, small meat pie, French beans, and potatoes. 3. Pudding, pies.
2083. _Tuesday_.–1. Roast partridges, bread sauce, and gravy; slices of mutton warmed in caper sauce; vegetables. 2. Baked plum-pudding.
2084. _Wednesday_.–1. Roast ribs of beef, Yorkshire pudding, vegetable marrow, and potatoes. 2. Damson pudding.
2085. _Thursday_.–1. Fried soles, melted butter. 2. Cold beef and salad; mutton cutlets and tomata sauce. 3. Macaroni.
2086. _Friday_.–1. Carrot soup. 2. Boiled fowls and celery sauce; bacon-check, garnished with greens; beef rissoles, from remains of cold beef. 3. Baroness pudding.
2087. _Saturday_.–1. Curried fowl, from remains of cold ditto; dish of rice, Rump-steak-and-kidney pudding, vegetables. 2. Stewed pears and sponge cakes.
* * * * *
2088. _Sunday_.–1. Crimped cod and oyster sauce. 2. Roast haunch of mutton, brown onion sauce, and vegetables. 3. Bullace pudding, baked custards in cups.
2089. _Monday_.–1. The remains of codfish, flaked, and warmed in a maitre d’hotel sauce. 2. Cold mutton and salad, veal cutlets and rolled bacon, French beans and potatoes. 3. Arrowroot blancmange and stewed damsons. 2090. _Tuesday_.–1. Roast hare, gravy, and red-currant jelly; hashed mutton, vegetables. 2. Currant dumplings.
2091. _Wednesday_.–1. Jugged hare, from remains of roast ditto; boiled knuckle of veal and rice; boiled bacon-cheek. 2. Apple pudding.
2092. _Thursday_.–1. Roast leg of pork, apple sauce, greens, and potatoes. 2. Rice snowballs.
2093. _Friday_.–1. Slices of pork, broiled, and tomata sauce, mashed potatoes; roast pheasants, bread sauce, and gravy. 2. Baked apple pudding.
2094. _Saturday_.–1. Rump-steak pie, sweetbreads. 2. Ginger pudding.
NOVEMBER.
2095.–DINNER FOR 18 PERSONS.
_First Course._
Thick Grouse Soup,
removed by
Crimped Cod and Oyster
Sauce.
Baked Whitings. Vase of Fried Smelts. Flowers.
Clear Ox-tail Soup,
removed by
Fillets of Turbot a la
Creme.
_Entrees._
Poulet a la Marengo.
Fillets of Leveret. Vase of Ragout of Lobster. Flowers.
Mushrooms sautes.
_Second Course._
Haunch of Mutton.
Cold Game Pie.
Lark Pudding. Vase of Roast Fowls. Flowers.
Boiled Ham.
Boiled Turkey and Celery
Sauce.
_Third Course._
Apple Tart. Partridges, Shell-Fish. removed by
Plum-pudding.
Wine Jelly.
Pommes a la Vase of Vol-au-Vent Conde. Flowers. of Pears.
Snipes,
removed by
Prawns. Charlotte glacee. Apricot Tartlets.
DESSERT AND ICES.
2096.–DINNER FOR 12 PERSONS (November).
FIRST COURSE.
Hare Soup.
Julienne Soup.
Baked Cod.
Soles a la Normandie.
ENTREES.
Riz de Veau aux Tomates.
Lobster Patties.
Mutton Cutlets and Soubise Sauce.
Croutades of Marrow aux fines herbes.
SECOND COURSE.
Roast Sirloin of Beef.
Braised Goose.
Boiled Fowls and Celery Sauce.
Bacon-cheek, garnished with Sprouts.
THIRD COURSE.
Wild Ducks.
Partridges.
Apples a la Portugaise.
Bavarian Cream.
Apricot-jam Sandwiches.
Cheesecakes.
Charlotte a la Vanille.
Plum-pudding.
DESSERT AND ICES.
2097.–DINNER FOR 8 PERSONS (NOVEMBER).
FIRST COURSE.
Mulligatawny Soup.
Fried slices of Codfish and Oyster Sauce. Eels en Matelote.
ENTREES.
Broiled Pork Cutlets and Tomata Sauce. Tendrons de Veau a la Jardiniere.
SECOND COURSE.
Boiled Leg of Mutton and Vegetables. Roast Goose.
Cold Game Pie.
THIRD COURSE.
Snipes.
Teal.
Apple Souffle.
Iced Charlotte.
Tartlets.
Champagne Jelly.
Coffee Cream.
Mince Pies.
DESSERT AND ICES.
2098.–DINNER FOR 6 PERSONS (NOVEMBER).
FIRST COURSE.
Oyster Soup.
Crimped Cod and Oyster Sauce.
Fried Perch and Dutch Sauce.
ENTREES.
Pigs’ Feet a la Bechamel.
Curried Rabbit.
SECOND COURSE.
Roast Sucking-Pig.
Boiled Fowls and Oyster Sauce.
Vegetables.
THIRD COURSE.
Jugged Hare.
Meringues a la Creme.
Apple Custard.
Vol-au-Vent of Pears.
Whipped Cream.
Cabinet Pudding.
DESSERT.
2099.–DINNER FOR 6 PERSONS (NOVEMBER).–II.
FIRST COURSE.
Game Soup.
Slices of Codfish and Dutch Sauce. Fried Eels.
ENTREES.
Kidneys a la Maitre d’Hotel.
Oyster Patties.
SECOND COURSE.
Saddle of Mutton.
Boiled Capon and Rice.
Small Ham.
Lark Pudding.
THIRD COURSE.
Roast Hare.
Apple Tart.
Pineapple Cream.
Clear Jelly.
Cheesecakes.
Marrow Pudding.
Nesselrode Pudding.
DESSERT.
PLAIN FAMILY DINNERS FOR NOVEMBER.
2100. _Sunday_.–1. White soup. 2. Roast haunch of mutton, haricot beans, potatoes. 3. Apple tart, ginger pudding.
2101. _Monday._–1. Stewed eels. 2. Veal cutlets garnished with rolled bacon; cold mutton and winter salad. 3. Baked rice pudding.
2102. _Tuesday_.–1. Roast fowls, garnished with water-cresses; boiled bacon-cheek; hashed mutton from remains of haunch. 2. Apple pudding.
2103. _Wednesday_.–1. Boiled leg of pork, carrots, parsnips, and pease-pudding; fowl croquettes made with remainder of cold fowl. 2. Baroness pudding.
2104. _Thursday_.–1. Cold pork and mashed potatoes; roast partridges, bread sauce and gravy. 2. The remainder of pudding cut into neat slices, and warmed through, and served with sifted sugar sprinkled over; apple fritters.
2105. _Friday_.–1. Roast hare, gravy, and currant jelly; rump-steak and oyster sauce; vegetables. 2. Macaroni.
2106. _Saturday_.–1. Jugged hare; small mutton pudding. 2. Fig pudding.
* * * * *
2107. _Sunday_.–1. Crimped cod and oyster sauce. 2. Roast fowls, small boiled ham, vegetables; rump-steak pie. 3. Baked apple pudding, open jam tart.
2108. _Monday_.–1. The remainder of cod warmed in maitre d’hotel sauce. 2. Boiled aitchbone of beef, carrots, parsnips, suet dumplings. 3. Baked bread-and-butter pudding.
2109. _Tuesday_.–1. Pea-soup, made from liquor in which beef was boiled. 2. Cold beef, mashed potatoes; mutton cutlets and tomata sauce. 3. Carrot pudding.
2110. _Wednesday_.–1. Fried soles and melted butter. 2. Roast leg of pork, apple sauce, vegetables. 3. Macaroni with Parmesan cheese.
2111. _Thursday_.–1. Bubble-and-squeak from remains of cold beef; curried pork. 2. Baked Semolina pudding.
2112. _Friday_.–1. Roast leg of mutton, stewed Spanish onions, potatoes. 2. Apple tart.
2113. _Saturday_.–1. Hashed mutton; boiled rabbit and onion sauce; vegetables. 2. Damson pudding made with bottled fruit.
DECEMBER.
2114.–DINNER FOR 18 PERSONS.
_First Course_.
Mock-Turtle Soup,
removed by
Cod’s Head and Shoulders
and Oyster Sauce.
Stewed Eels. Vase of Fried Whitings. Flowers.
Julienne Soup,
removed by
Soles aux fines herbes.
_Entrees_.
Fillets of Grouse and
Sauce Piquante.
Curried Lobster. Vase of Mutton Cutlets and Flowers. Soubise Sauce.
Sweetbreads.
_Second Course_.
Haunch of Mutton.
Ham and Brussels
Sprouts.
Roast Goose. Vase of Stewed Beef a la Flowers. Jardiniere.
Game Pie.
Boiled Turkey and
Celery Sauce.
_Third Course_.
Apricot Torte. Pheasants, Victoria removed by Sandwiches.
Plum-pudding.
Vanilla Cream.
Lemon Jelly. Vase of Champagne Jelly. Flowers.
Blancmange.
Wild Ducks,
removed by
Tipsy Cake. Iced Pudding. Mince Pies.
DESSERT AND ICES.
2115.–DINNER FOR 12 PERSONS (December).
FIRST COURSE.
Game Soup.
Clear Vermicelli Soup.
Codfish au gratin.
Fillets of Whitings a la Maitre d’Hotel.
ENTREES.
Filet de Boeuf and Sauce Piquante. Fricasseed Chicken.
Oyster Patties.
Curried Rabbit.
SECOND COURSE.
Roast Turkey and Sausages.
Boiled Leg of Pork and Vegetables. Roast Goose.
Stewed Beef a la Jardiniere.
THIRD COURSE.
Widgeon.
Partridges.
Charlotte aux Pommes.
Mince Pies.
Orange Jelly.
Lemon Cream.
Apple Tart.
Cabinet Pudding.
DESSERT AND ICES.
2116.–DINNER FOR 10 PERSONS (December).
FIRST COURSE.
Mulligatawny Soup.
Fried Slices of Codfish.
Soles a la Creme.
ENTREES.
Croquettes of Fowl.
Pork Cutlets and Tomata Sauce.
SECOND COURSE.
Roast Ribs of Beef.
Boiled Turkey and Celery Sauce.
Tongue, garnished.
Lark Pudding. Vegetables.
THIRD COURSE.
Roast Hare. Grouse.
Plum-pudding. Mince Pies.
Charlotte a la Parisienne.
Cheesecakes.
Apple Tart.
Nesselrode Pudding.
DESSERT AND ICES.
2117.–DINNER FOR 8 PERSONS (December).
FIRST COURSE.
Carrot Soup.
Crimped Cod and Oyster Sauce.
Baked Soles.
ENTREES.
Mutton Kidneys a la Francaise.
Oyster Patties.
SECOND COURSE.
Boiled Beef and Vegetables.
Marrow-bones.
Roast Fowls and Water-cresses
Tongue, garnished.
Game Pie.
THIRD COURSE.
Partridges.
Blancmange.
Compote of Apples.
Vol-au-Vent of Pears.
Almond Cheesecakes.
Lemon Pudding.
DESSERT AND ICES.
2118.–DINNER FOR 6 PERSONS (December).–I.
FIRST COURSE.
Rabbit Soup.
Brill and Shrimp Sauce.
ENTREES.
Curried Fowl. Oyster Patties.
SECOND COURSE.
Roast Turkey and Sausages.
Boiled Leg of Pork. Vegetables.
THIRD COURSE.
Hunters’ Pudding.
Lemon Cheesecakes.
Apple Tart. Custards, in glasses.
Raspberry Cream.
DESSERT.
2119.–DINNER FOR, 6 PERSONS (December).–II.
FIRST COURSE.
Ox-tail Soup.
Crimped Cod and Oyster Sauce.
ENTREES.
Savoury Rissoles.
Fowl Scollops a la Bechamel.
SECOND COURSE.
Haunch of Mutton.
Boiled Chickens and Celery Sauce.
Bacon-cheek, garnished with Brussels Sprouts. Vegetables.
THIRD COURSE.
Snipes.
Orange Jelly. Cheesecakes.
Apples a la Portugaise.
Apricot-jam Tartlets.
Souffle of Rice.
DESSERT.
2120.–DINNER FOR 6 PERSONS (December).–III.
FIRST COURSE.
Vermicelli Soup.
Soles a la Maitre d’Hotel.
Fried Eels.
ENTREES.
Pork Cutlets and Tomato Sauce.
Ragout of Mutton a la Jardiniere.
SECOND COURSE.
Roast Goose.
Boiled Leg of Mutton and Vegetables.
THIRD COURSE.
Pheasants.
Whipped Cream.
Meringues. Compote of Normandy Pippins. Mince Pies. Plum-pudding.
Dessert.
2121.–DINNER FOR 6 PERSONS (December).–IV.
FIRST COURSE.
Carrot Soup.
Baked Cod.
Fried Smelts.
ENTREES.
Stewed Rump-steak a la Jardiniere. Fricasseed Chicken.
SECOND COURSE.
Roast Leg of Mutton, boned and stuffed. Boiled Turkey and Oyster Sauce.
Vegetables.
THIRD COURSE.
Wild Ducks.
Fancy Pastry.
Lemon Cream.
Damson Tart, with bottled fruit.
Custards, in glasses.
Cabinet Pudding.
Dessert.
PLAIN FAMILY DINNERS FOR DECEMBER.
2122. _Sunday_.–1. Carrot soup. 2. Roast beef, horseradish sauce, vegetables. 3. Plum-pudding, mince pies.
2123. _Monday._–1. Fried whitings, melted butter. 2. Rabbit pie, cold beef, mashed potatoes. 3. Plum-pudding cut in slices and warmed; apple tart.
2124. _Tuesday_.–1. Hashed beef and broiled bones, pork cutlets and tomata sauce; vegetables. 2. Baked lemon pudding.
2125. _Wednesday_.–1. Boiled neck of mutton and vegetables; the broth served first with a little pearl barley or rice boiled in it 2. Bakewell pudding.
2126. _Thursday_.–1. Roast leg of pork, apple sauce, vegetables. 2. Rice snowballs.
2127. _Friday_.–1. Soles a la Crime. 2. Cold pork and mashed potatoes, broiled rump-steaks and oyster sauce. 3. Rolled jam pudding.
2128. _Saturday_.–1. The remains of cold pork curried, dish of rice, mutton cutlets, and mashed potatoes. 2. Baked apple dumplings.
* * * * *
2129. _Sunday_.–1. Roast turkey and sausages, boiled leg of pork, pease