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A OE
COOKERY
CRE-FYDD’S FAMILY FARE.
THE YOUNG HOUSEWIFE’S DAILY ASSISTANT
ON ALL MATTERS RELATING TO
COOKERY AND HOUSEKEEPING.
CONTAINING BILLS OF FAMILY FARE FOR EVERY DAY IN THE YEAR, WHICH INCLUDE BREAKFAST AND DINNER FOR A SMALL FAMILY, AND DINNER FOR TWO SERVANTS : ALSO TWELVE BILLS OF FARE FOR DINNER PARTIES, AND TWO FOR EVENING ENTERTAINMENTS,
WITH THE COST ANNEXED.
ALSO
DIET FOR INVALIDS, AND A FEW THINGS WORTH KNOWING.
BY
Sfcmib (Kbitioir, rrbiscb.
LONDON:
SIMPKIN, MARSHALL, AND CO.
1864.
‘S.IH-373,
PREFACE.
If you know better precepts than these, candidly tell me ; if not, follow them as I do. Hokace.
Amid the numerous books, to which the names of well- known professors of the culinary art are attached, it may appear in some degree presumptuous in one unknown, to present to the Public her ‘Cre-fydd’s Family Fare.’
The Authoress would not have been thus daring had she not ascertained by her own experience, as well as that of many friends, that whatever the other merits of previous works on the subjects of cookery and household manage- ment, they are not practically available for the moderate and economical, yet reasonably luxurious, housekeeper, or for those who are young or who are inexperienced in those matters. In those works there is no lack of receipts, maxims, and 4 directions to the cook ; ’ but in general, when tested by a moderate cook, or directed by an inexperienced person, failure and disappointment are the result.
Let any young housewife in moderate circumstances (and we cannot all afford to invoke the shade of Ude, or have Francatelli at our elbow) answer whether, when she has put the newly-purchased cookery-book into the hands of her cook, she has not been ultimately disappointed. Not from excessive fastidiousness on her part, or from the want of goodwill in the cook, but because, in the majority of
X
PREFACE.
instances, the receipts and directions are only suited to those cooks who are well informed, and have had considerable practice (see note, p. xi.). They are often the result of theo- retical ingenuity, or the productions of those who know, but who cannot impart their knowledge to the uninformed. Theory and practice must be combined ; and that com- bination put forth in such language, that while the lady will not object to read, the cook will be able to understand.
The Authoress of the present work has, from various
♦
motives, sought opportunities, and from peculiar circum- stances found them, of acquiring the receipts it contains. They are not all new to the Public, though many of them are, but they have all this recommendation — that they have been tested, and served on the table of the Authoress, under her direct supervision. Those dishes have past the ordeal of fastidious and almost morbidly critical palates, and have come forth with ap- proval. The materials suggested are reasonably econo- mical, the quantities exact, and the directions plain. The words 4 reasonably economical ’ are used advisedly, as it would be insulting to the understanding of sensible persons to state that inferior materials can be formed into superior dishes. In addition to the receipts on cookery, the Authoress has introduced a variety of other receipts and suggestions for the management of a house and ser- vants. With regard to servants, it may be observed that many of them would be much better for the gentle but firm directions of a kind mistress Experienced and skilful servants need no direction ; but such are not always to be found ; and when found, the rate of wages required by them would not be suitable to persons with a moderate income. A mistress, under such circumstances, if she would have
PREFACE.
XI
a comfortable establishment, must be able, in some degree,' to instruct her servants ; without this, it is impossible that they, who have but little experience, can know the wants incident to a respectable family.
The necessity of doing what she advises, has been forced on the Authoress during a long life of much experience.
In order to moderate, in some degree, the difficulty of managing a household, these suggestions are made. If the Authoress has aided the young housewife, and smoothed the way in the difficulties of housekeeping, and in that essential to health and comfort, good cooking, her object has been attained.
It will be observed that the quantity of every ingredient used is carefully given, as well as the exact time required in cooking. Each receipt is perfect in itself, for it is found that reference to other receipts is, to the inexperienced, extremely perplexing. French terms are avoided.
It is right to add that the whole of the receipts have been successfully used, with the simple aid of an ordinary range, and the usual appliances found in the kitchen of a small establishment.
NOTE.
The following extracts from modern and much-praised cookery-books, in our own language, as well as French, Italian, and German, will fully justify the remark in the text : —
‘ LAMB CUTLETS A LA PRINCESSE.
1 Trim and fry the cutlets in the usual manner ; and when be- come partially cold, dip each cutlet up to the bone in some stiffly-
Xll
PREFACE.
reduced AUemande sauce, strongly flavoured with mushrooms; each cutlet as it is dipped to be afterwards placed flat on a baking- sheet upon rough ice, to set the same quite firm on the cutlets ; they are then to be egged, crumbed, fried in hot lard, and, being dished up, are to be garnished with a puree of green asparagus, or asparagus peas, and some supreme or any other white sauce poured round the base.’ — Francatelli’s Cook's Guide.
c SHOULDERS OF VEAL, STUFFED.
‘ Take the joint and lay it with the skin side downwards ; with a sharp thin knife carefully detach the meat from the bladebone ; then hold the shoulder edgewise, and detach the meat from the other side of the bone, being careful not to make a hole in the skin ; then cut the bone from the knuckle and take it out. You may at first be rather awkward about it, but after once or twice trying it will become easy ; you may also take out the other bone, but I prefer it in, as it keeps the shape better ; then lard the lean part like the neck (in No. 320) ; mix some salt and a little mixed spice together, with which rub the meat from whence the bone has been cut, stuff with veal stuffing, or sausage-meat, or suet pudding ; braise, garnish, and serve (as No. 303). This being the toughest part of the veal, it should be tried before taking up, to see if it is properly done, by thrusting a larding needle in it. If it goes in easily, it is done. This joint is excel- lent cold, and should be carved in thin slices crosswise.’ — Soyer’s Modern Housewife.
‘ POULETS.
‘ Set the fowls for one hour in cold water, then they are to be plain boiled. For the sauce, use a pint and a half of bechamelle and a teaspoonful of white sauce ; reduce it to a pint ; put into it equal quantities of mushrooms and truffles, and pieces of quenelle the size of a nut ; leave it in the bain-marie to keep warm, and remain till wanted. Serve the sauce in a tureen, to be put on each plate by the carver.’ — The Lady's Guide.
‘ HARICOT MUTTON.
‘ This dish is nothing more than mutton chops browned in the frying pan, and then stewed in just enough water to cover them,
PREFACE.
Xlll
with pieces of onion, carrot and turnip (also browned), cut into dice, and placed upon them, flavoured with mushroom or walnut catsup, tomato or Reading sauce, and served with a slice or two of pickled gherkin.’ — The Dinner Question.
( BEEF PALATES.
1 Simmer them in water several hours, till they will peel ; then cut the palates into slices, or leave them whole, as you choose, and stew them in a rich gravy till as tender as possible. Before you serve, season them with cayenne, salt, and ketchup. If the gravy was drawn clear, add also some butter and flour. If to be served white, boil them in milk, and stew them in a fricassee sauce, adding cream, butter, flour, and mushroom-powder, and a little pounded mace.’ — Mrs. Rundell’s Domestic Cookery.
* TETE DE YEAU EN TORTIJE.
1 Apres avoir fait blanchir et bouillir la tete de veau, vous la desossez entierement et la coupez en morceaux. Yous dentelez l’oreille pour mettre en haut et couronner votre plat, et vous la faites cuire comme pour manger au naturel, avec neanmoins un peu de vin blanc. Pendant qu’elle cuit, vous disposez votre ragout. Vous faites un roux que vous mouillez de bouillon. Vous y ajoutez des cretes de coq,rognons, champignons, quenelles, ris de veau, foies de volailles, bouquet de persil, beurre, sel, piment, vin de Madere, avec jaunes d’ceufs durcis, la langue et la cervelle. Les morceaux de la tete etant bien 4gouttes, vous les dressez en pyramide, vous versez votre sauce et vos garnitures dessus, et vous garnissez votre plat d’ecrevisse et de crofitons frits.’ — La Bonne et Parfaite Cuisiniere.
‘INSALATA DI VITELLO CON SALSA TARTARA.
(In un bordo di Gelatina.)
1 Fate cuocere 6 ettogrammi di coscia di vitello ben mortificata, in un tegame, con un po’ di cipolla, carota, e prezzemolo, nettati e tagliate, un po’ di butirro, una fetta di lardo ; fatela rosolare un poco, bagnatela con un po’ d’. acqua, ed aceto, sale, 2 garofani ; fatela cuocere finche e tenera ; raffreddata, ponetela sopra un piatto. Fate una buona gelatina come al No. 7, aggiungendo la cottura
XIV
PREFACE.
della coscia, fatte ben cliiara ; empite uno stampo a bordui’a ; fatela congelare ferma, rinversata sul piatto ; mettete un poco d’insalata trita nel mezzo, miscliiata con un po' d’ olio ; quindi tagliate la carne a fette sottilissimi, disponetela sull’insalata, rico- perta ben liscia con salsa tartara spessa (No. 54) ; impiantate sopra il bianco d’ una lattuga ben netta, e guernita all’ intorno di lattughe e servitela di bella figura.’ — Trattato di Cucina Moderna di Yialardi Giovanni, Aiutante capo cuoco del Re di Sardegna.
‘beignets von ubriggeliebenem fisch.
‘ Man macht eine Farce von einem Stuck zerrlilirter Butter etwas Muskatnuss und Salz, einigen Eiern, Zitronenscbale, geriebenem Weissbrod und dem vorratkigen, fein geliackten Fisch, formt davon fingerlange und zwei finger breite Stuckchen, walzt sie in Ey und gestoszenem Zwieback, worunter man Parmesan, oder HollandiSchen Kiise mischen kann, und brat sie in Butter, liellbraun. Man kann sie mit in Butter gebaclcener Petersilie garniren. — Praktisches Koclibucli fur die gewohnliche und feinere Ruche, verfasst von Henriette Davidis. 18G1.
CONTENTS
PAGE
PREFACE . . . . . . . ix
REMARKS ON FAMILY FARE ..... Xvii BILLS OF FAMILY FARE ..... Xviii TWELVE BILLS OF FARE FOR DINNER PARTIES . . Cxi
TWO FOR EVENING ENTERTAINMENTS . . . cliii
d!ner a la cre-fydd ..... clvi
(Served by Ring & Brymer to tbe Worshipful Company of Armourers and Braziers.) REMARKS AND DIRECTIONS TO BE REMEMBERED . . clvi
SOUPS, BROTHS, ETC. ..... 1
FISH . . . . . . .20
VENISON AND MUTTON . ... . .57
LAMB . . . . . . .70
BEEF . . . . • • (8
VEAL . . . . . . .92
PORK ....... 115
POULTRY ....... 125
GAME ....... 144
VEGETABLES . . • • • .158
PUDDINGS, PASTRY, JELLIES, CREAMS, ETC. . . .174
CAKES .... . 232
ITEMS FOR INVALIDS ..... 240
PLAIN COOKERY . . . . . .250
CONDIMENT AND OTHER SAUCES, KETCHUP, AND PICKLES . 282
PRESERVES . . • • • .291
PUNCH, LIQUEURS, ETC. ..... 304
A FEW THINGS WORTH KNOWING .... 309
HINTS TO THE MISTRESS ..... 320
STORE CLOSETS AND STORES . . . .321
HINTS TO SERVANTS ..... 323
HINTS ON CARVING . . . • .327
INDEX 331
REMARKS ON FAMILY FARE.
— *■ —
The Bills of Family Fare are made out for two persons, as it is found to be more difficult to provide for few than many. They are, however, so arranged, that by a proportionate addition of quantity, they will serve for four or six persons ; and those who may consider them too much for two , will have a choice of dishes to select from. If the bills of fare be followed in succession, it will be seen that everything is disposed of, as nearly as can be, without being acquainted with the appetites and habits of the consumers. The puddings may be found too large, but they can easily be reduced, as the exact quantities are given in each receipt. The price of fish varies considerably, consequently it should be chosen according to the market of the day. The fish for family fare should not exceed the prices in the subjoined list. Those prices, and all others, as well as the calculation of house- keeping expenses (see Hints to Mistresses), will only be a guide to residents in London or the suburbs, and even there they will vary in different districts.
It must be remarked that the bills of Family Fare are made out for the present year, 1864 ; the Sundays and Movable Fasts and Feasts are marked, consequently they may be regulated to serve for any year.
LIST OF SHOP PRICES.
Salmon, Is. 9 d. per lb. ; small turbot, 3s. 6(7. ; brill, 2s. 6(7. ; cod, Is. per lb.; soles, Is. 6(7. a pair; smelts, Is. 6c?. a dozen; whiting, 8(7. each ; eels, Is. 3(7. per lb. ; haddock, Is. 6c7. each ; dory, 2s. each ; mullet, Is. 3(7. each; salt-fish, 8(7. per lb. ; mackerel, 8(7. each ; herrings, Is. 6(7. a dozen ; skate, 10c7. per lb. ; crabs, 2s. each ; lobsters, Is. 9(7. each ; oysters, 6(7. and 8(7. a dozen.
a
BILLS OF FAMILY FARE.
January X,
BREAKFAST.
Broiled haddock, poached eggs, cold meat, honey. DINNER.
(See preceding remarks.)
Ox-tail soup.
Boiled leg of mutton (7 lbs.), caper sauce, mashed turnips, carrots, potatoes.
Mince-pies, Annette’s pudding, Welsh rabbit. KITCHEN.
(1 lb.) Beef-steak pudding, potatoes, mince-pies.
January 2.
BREAKFAST.
Broiled bacon, eggs, bloaters, cold mutton.
DINNER.
Economical soup.
Curried mutton, rice, fried tripe and onions. Potato puffs.
Cheese, celery, &c.
KITCHEN.
Cold mutton, potatoes, boiled rice.
Sunday, January 3.
BREAKFAST.
Omelet, sausages on toast, sardines.
DINNER.
Economical soup.
Roast fowl, tongue, rump steak (1 lb.), brocoli, mashed potatoes, bread sauce and gravy.
Victoria pudding, stewed cheese.
KITCHEN.
Hashed mutton, apple pudding.
BILLS OF FAMILY FARE.
XIX
January 4.
BREAKFAST.
Cold fowl, tongue, eggs, marmalade.
DINNER.
(See remarks preceding Jan. 1.)
Fried cod (about 1 lb.), garnished with fried oysters (1 dozen). Minced fowl, with savoury rice.
Mutton chops, potatoes.
Regent pudding, cheesikins.
KITCHEN.
Irish stew, currant dumplings.
January 5.
BREAKFAST.
Buttered eggs, tongue, bloaters, marmalade. DINNER.
Onion soup.
Roast loin of mutton (5 lbs.), lobster cutlets, laver, potatoes,
currant jelly.
Apple fritters, cheese, celery, &c.
KITCHEN.
Beef-steak pie (l|lb.), potatoes.
January 6.
BREAKFAST.
Potted meat, broiled kidneys, poached eggs. DINNER.
Fried soles (a medium size).
Mutton stewed with pickles, veal cutlets, Brussels sprouts, mashed potatoes.
Cheese, &c.
KITCHEN.
Cold pie, potatoes, rice pudding, a 2
XX
BILLS OF FAMILY FARE.
January 7.
BREAKFAST.
Kippered salmon, mutton chops, cold sole, preserves.
DINNER.
Palestine soup.
Calf’s head (half), bacon, brocoli, mashed potatoes. Baked marmalade pudding.
Cheese, &c.
KITCHEN.
Mutton, &c., potatoes, suet dumplings.
January 8.
BREAKFAST.
Broiled •whiting, cold bacon, eggs, sardines.
DINNER.
Mock turtle soup.
Rump steak (11 lb.), potatoes, laver. Pancakes.
Cheese, &c.
KITCHEN.
Boiled pork (2^ lbs.), peas pudding, greens.
January 9.
BREAKFAST.
Cold bacon, potted meat, hung beef, marmalade.
DINNER.
Baked haddock.
Boiled rabbit, with onion sauce, mutton cutlets, with spinach,
potatoes.
Fig pudding.
Cheese, &c.
KITCHEN.
Cold pork, potatoes, raisin dumplings.
BILLS OF FAMILY FARE.
XXX
Sunday, January 10.
BREAKFAST.
Cutlets made hot, hung beef, omelet, marmalade. DINNER.
Mock turtle soup (economical).
Roast beef (9 lbs.), horseradish sauce, Brussels sprouts, potatoes. Anchovy toast, potato pudding.
Cheese, &c.
KITCHEN.
Baked neck of mutton (3 lbs.), Yorkshire pudding, potatoes.
January 11.
BREAKFAST.
Mock brawn, toasted bacon, eggs, muffins.
DINNER.
Giblet soup.
Cold beef, salad, roasted potatoes. Paradise pudding, cheese souffle.
KITCHEN.
Soup, cold mutton, potatoes.
January 12.
BREAKFAST.
Mock brawn, cold beef, bloaters, honey.
DINNER.
Fried whiting, melted butter.
Beef, with acid sauce (2nd dressing), fricasseed tripe (white),
potatoes.
Ground rice cup puddings.
Cheese, &c.
KITCHEN.
Soup, cold beef, potatoes.
XXII
BILLS OF FAMILY FARE.
January 13.
BREAKFAST.
Potted beef, mock brawn, sardines, rolls.
DINNER.
Giblet soup.
Roast loin of pork (4 lbs.), apple-sauce, greens, potatoes.
Potato puffs.
Cheese, &c.
KITCHEN.
Cold beef, potatoes, treacle pudding.
January 14.
BREAKFAST.
Sheep’s tongues, omelet, dried haddock.
DINNER.
Rice soup, sprats.
Pork collops (2nd dressing), (1 lb.) rump steak, potatoes. Matrimony pudding.
Cheese, &c.
KITCHEN.
Toad in a hole, potatoes.
January 15.
BREAKFAST.
Anchovies, fried eggs and bacon, potted meat.
DINNER.
Oyster soup.
Boiled aitch-bone of beef (11 lbs.), carrots, greens, potatoes. Baked cocoa-nut pudding, stewed cheese.
KITCHEN.
Beef steak, potatoes, apple dumplings.
BILLS OF FAMILY FARE.
xxm
January 16.
BREAKFAST.
Cold beef, broiled whiting, hot cake, preserves. DINNER.
*
Small brill, anchovy sauce.
Cold beef, pickled beetroot, stuffed cabbage, roasted potatoes. Cumberland pudding.
Cheese, &c.
KITCHEN.
Mutton chops (two chump chops), potatoes, bread pudding.
Sunday, January 17.
BREAKFAST.
Cold beef, scolloped fish, honey.
DINNER.
Julien soup.
Roast loin of veal (0 lbs.), boiled ham, brocoli, potatoes. Lemon pudding, Welsh rabbit.
KITCHEN.
Cold beef, potatoes, apple pie.
January 18.
BREAKFAST.
Cold ham and cold veal, potted shrimps, rolls. DINNER.
Boiled haddock, egg sauce.
Minced veal, Italian fashion, roast pigeons, mashed potatoes. Almond and potato pudding.
Cheese, &c.
KITCHEN.
Bubble and squeak, potatoes, treacle pudding.
XXIV
BILLS OF FAMILY FAKE.
January 19.
BREAKFAST.
Cold ham, scolloped fish, pigeons made hot.
DINNER.
Carrot soup.
Mutton cutlets with Indian sauce, rissoles of veal and ham, mashed potatoes.
Orange fritters, black pudding.
Cheese, &c.
KITCHEN.
Shoulder of mutton, potatoes, Sussex pudding.
January 20.
BREAKFAST.
Rissoles made hot, spiced beef, marmalade.
DINNER.
Soup.
Roast hare (currant jelly), minced mutton, winter spinach,
potatoes.
Currant pudding.
Cheese, &c.
KITCHEN.
Cold mutton, potatoes, bread pudding.
January 21.
BREAKFAST.
Rissoles of mutton, potted ham, marmalade, muffins. DINNER.
Plain fillets of sole.
Hashed hare, veal pie, potatoes.
Swiss pudding.
Cheese, &c.
KITCHEN.
Boiled tripe, potatoes, baked apple dumplings.
BILLS OF FAMILY FARE.
XXV
January 22.
BREAKFAST.
Veal pie, potted meat, poached eggs, honey. DINNER.
Hare soup (economical).
Stewed kidneys, fi-ied cow heel, mashed potatoes. Bashaws of lobster, apple fritters.
Cheese, &c.
KITCHEN.
Sausage pudding, potatoes,
January 23.
BREAKFAST.
Broiled sole, potted ham, eggs, hot cakes, marmalade.
DINNER.
Cod’s roes, fried.
Roast fowl, boiled pork (2 lbs.), greens, potatoes. Annette’s pudding.
Cheese, &c.
KITCHEN.
Beef steak, potatoes, rice pudding.
Sunday, January 24.
BREAKFAST.
Cold fowl, poached eggs, mock pate de foie gras.
DINNER.
Tapioca soup.
Pigeon pie, stewed breast of veal, mashed potatoes. Apple Charlotte.
Cheese, &c.
KITCHEN.
Stewed ox kidney, potatoes.
XXVI
BILLS OF FAMILY FAKE.
January 25.
BREAKFAST.
Pigeon pie, mock pat4 de foie gras, marmalade.
DINNER.
Macaroni soup.
Roast leg of mutton (7 lbs.), currant jelly, brocoli, potatoes.
Jersey pudding-.
Cheese, &c.
. KITCHEN.
Breast of veal made hot, potatoes, baked batter pudding.
January 26.
BREAKFAST.
Marmalade, slices of mutton, broiled, mock pate de foie gras,
Cold mutton.
DINNER.
Cold oysters, cut lemon, brown bread and butter. Minced mutton, with macaroni (2nd dressing), roast fowl, sausages, Brussels sprouts, potatoes.
Sweet omelet.
Cheese, &c.
KITCHEN.
Cold mutton, potatoes, rolled jam pudding.
January 27.
BREAKFAST.
Legs of fowl, broiled, sausages made hot. DINNER.
Ox cheek a la mode.
Veal cutlets in paper (Maintenon), croquets of fowl, mashed potatoes.
Baked rice pudding.
Cheese, &c.
KITCHEN.
Hashed mutton, potatoes, hard dumplings.
BILLS OF FAMILY FARE.
XXVII
January 28.-
BREAKFAST.
Croquets made hot, broiled ham, eggs, marmalade. DINNER.
Fillets of sole, with sweet herbs.
Haricot of mutton, sweetbread, spinach, potatoes. Prince Albert’s pudding.
Cheese, &c.
KITCHEN.
Ox cheek, potatoes, apple pudding.
January 29.
BREAKFAST.
Broiled whiting, hung beef, honey, muffins. DINNER.
Boiled cod, oyster sauce.
Fried cow heel, onion fritters, broiled rump steak (1 lb.), mashed potatoes.
Jam tart, custards.
Cheese, &c.
KITCHEN.
Mutton chops (two chump), potatoes, hasty pudding.
January 30.
BREAKFAST.
Fried eggs, bacon, hung beef, potted shrimps, preserves.
DINNER.
Scolloped fish.
Calf’s heart, roasted, pork cutlets, tomato sauce, potatoes, greens. Lady Betty’s pudding.
Cheese, &c.
KITCHEN.
Beef steak pudding, potatoes.
XXV111
BILLS OF FAMILY FARE
Sunday, January 31.
BREAKFAST.
Eolled tongue, potted shrimps, poached eggs, marmalade.
DINNER.
Carrot soup.
Eoast beef (9 lbs.), horseradish sauce, Yorkshire pudding, brocoli, potatoes.
Savoury macaroni, stewed pears.
KITCHEN.
Mutton pie, potatoes.
February 1.
BREAKFAST.
Tongue, broiled bacon, potted meat, honey. DINNER.
Small brill, shrimp sauce.
Cold beef, pickles, lobster cutlets, mashed potatoes. Fig pudding.
Cheese, &c.
KITCHEN.
Cold meat pie, potatoes, baked rice pudding.
February 2.
BREAKFAST.
Cold beef, potted tongue, buttered eggs.
DINNER.
Scolloped fish.
Beef with mushrooms (2nd dressing), veal and ham pie. Velvet cream with jam.
Cheese, &c.
KITCHEN.
Peas soup, cold beef, potatoes.
BILLS OF FAMILY FARE.
XXIX
February 3.
BREAKFAST.
Veal pie, dried haddock, eggs, potted tongue.
DINNER.
Julien soup.
Fowl stuffed with chestnuts and braised with beef, mashed
potatoes.
Clifton puffets.
Cheese, &c.
KITCHEN.
Hashed beef, with dumplings, potatoes.
February 4.
BREAKFAST.
Cold fowl, veal pie, sardines, marmalade.
DINNER.
Baked haddock.
Boiled leg of pork (5 lbs.), peas pudding, greens. Croquets of fowl.
Puddings in haste.
Cheese, &c.
KITCHEN.
Fried plaice, beef sausages, potatoes.
February 5.
BREAKFAST.
Scolloped fish, cold pork, croquets made hot. DINNER.
Gravy soup.
Mutton pudding, curried oysters, rice, potatoes. Belgian pudding.
Cheese, &c.
KITCHEN.
Barley broth, sheep’s head, potatoes.
XXX
BILLS OF FAMILY FARE.
February 6.
BREAKFAST.
Cold pork, omelet, marmalade, sardines. DINNER.
Fried eels (1^- lb.).
Stewed rump steak (1-| lb.), potatoes, brocoli. Bath pudding, cheese souffle.
KITCHEN.
Peas soup.
Cold pork, potatoes, boiled rice.
Sunday, February 7,
BREAKFAST.
Eels made hot, bacon and eggs, preserves.
DINNER.
Macaroni soup.
Roast loin of mutton (5 lbs.), stewed onions, mashed potatoes. United States pudding.
Cheese, celery, &c.
KITCHEN.
Upper side of round of beef roasted (8 lbs.), Yorkshire pudding,
potatoes.
February 8.
BREAKFAST.
Cold beef, dried haddock, eggs, marmalade, rolls.
DINNER.
Fried smelts (12),
Loin of mutton stewed with pickles (2nd dressing), minced beef, cutlets, mashed potatoes, Brussels sprouts.
Jam rolled pudding.
Cheese, &c.
KITCHEN.
Cold beef, roasted potatoes, cold pudding.
BILLS OF FAMILY FARE.
xxxi
Shrove Tuesday, February 9.
BREAKFAST.
Minced beef cutlets made liot, fried sole, marmalade.
DINNER.
Giblet soup.
Eoast veal, chump-end of loin (6 lbs.), gammon of bacon (4 lbs. ),
brocoli, potatoes.
Pancakes, cut lemon.
Cheese, &c.
KITCHEN.
Cold beef, potatoes, pancakes.
Ash Wednesday, February lO.
BREAKFAST.
Omelet, potted beef, marmalade.
DINNER.
Salt fish, parsnips, egg sauce.
Minced veal, with rice, roast pigeons, mashed potatoes. Savoury macaroni, apple fritters.
KITCHEN.
Salt fish, parsnips, egg sauce, hashed beef, potatoes.
February 11.
BREAKFAST.
Pigeon, bacon, eggs, honey, rolls. DINNER.
Scolloped fish, fried parsnips.
Mutton cutlets, with onion sauce, rissoles of veal, mashed potatoes, brocoli.
Sweet macaroni (Portuguese).
Cheese, celery, &c.
KITCHEN.
Sausage pudding, potatoes.
xxxii
BILLS OF FAMILY FAKE.
February 12.
BREAKFAST.
Rissoles made liot, cold bacon, buttered eggs, marmalade.
DINNER.
Artichoke soup.
Roast loin of pork (5 lbs.), apple sauce, Brussels sprouts, potatoes. Blancmange, preserves.
Cheese, &c.
KITCHEN.
Haricot mutton, potatoes.
February 13.
BREAKFAST.
Spiced beef, broiled haddock, marmalade. DINNER.
Fillets of sole, with Tartar sauce.
Pork pilot, rump steak (1 lb.), fried potatoes, greens. Swiss pudding.
Cheese, &c.
KITCHEN.
Cold pork, potatoes, treacle pudding.
Sunday, February 14.
BREAKFAST.
Spiced beef, sardines, eggs, hot cake, marmalade.
DINNER.
Carrot soup.
Boiled fowl, white sauce, Bath chap, stewed celery, potatoes. Cheesecakes, jam tartlets, cheese souffle.
KITCHEN.
Ox heart, roasted, potatoes, baked rice pudding.
BILLS OF FAMILY FARE.
XXXlll
February 15.
BREAKFAST.
Cold fowl, chap, eggs, marmalade.
DINNER.
Small turbot or brill, shrimp sauce.
Roast leg of mutton (8 lbs.), (currant jelly), brocoli, mashed potatoes, Junior United pudding.
Cheese, &c.
KITCHEN.
Hashed heart, potatoes, hard dumplings.
February 16.
BREAKFAST.
Spiced beef, chap, sardines, honey, hot cake.
DINNER.
Scolloped fish.
Fillet of mutton (2nd dressing), curried oysters, rice, haricot beans, fried potatoes.
Potato puffs.
Cheese, &c.
KITCHEN.
Hashed heart, suet dumplings, potatoes.
February 17.
BREAKFAST.
Slices of mutton, broiled, spiced beef, omelet, marmalade.
DINNER.
Ox-tail soup.
Fricasseed tripe (brown), curried mutton, rice, potatoes. Lemon bread pudding.
Cheese, &c.
KITCHEN.
Cold mutton, potatoes, currant dumplings, b
XXXIV
BILLS OF FAMILY FARE.
February IS.
BREAKFAST.
Broiled whiting, sheep’s tongues, eggs, marmalade.
DINNER.
Buttered soles.
Stewed ox palates, mutton chops, potatoes. Orange fritters.
Cheese, &c.
KITCHEN.
Hashed mutton, potatoes, rice.
February 19.
BREAKFAST.
Sardines, sausage-meat cakes, cold sole, preserves.
DINNER.
Ox-tail soup.
Breast of veal, stewed (4 lbs.) with oysters, spinach, mashed potatoes.
Cumberland pudding, cheesikins.
KITCHEN.
Stewed beef steak, potatoes.
February 20.
BREAKFAST.
Cold veal, broiled ham, fried eggs, marmalade.
DINNER.
Fried plaice.
Rump-steak pie, curried veal, rice, mashed potatoes. German puffs, cheese souffle.
KITCHEN.
Cold veal, potatoes, bread pudding.
BILLS OF FAMILY FARE.
XXXV
Sunday, February 21.
BREAKFAST.
Cold pie, sausages, sardines, marmalade.
DINNER.
Onion soup.
Stewed stilton of beef (8 lbs.), brocoli, potatoes. Derbyshire pudding, cheese biscuits.
KITCHEN.
Boiled pork (4 lbs.), greens, peas pudding, potatoes.
February 22.
BREAKFAST.
Cold pork, omelet, honey soda-scones.
DINNER.
Fried smelts.
Beef made hot, lobster cutlets, mashed potatoes. Blancmange, stewed cheese.
KITCHEN.
Peas soup, cold beef, potatoes.
February 23.
BREAKFAST.
Fried eggs and bacon, potted shrimps, cold beef.
DINNER.
Julien soup.
Beef and potato pie, pork cutlets with Spanish sauce, brocoli. Ginger and bread pudding.
Cheese, &c.
KITCHEN.
Cold beef, potatoes, apple pudding, b 2
XXXVI
BILLS OF FAMILY FAEE.
February 24.
BREAKFAST.
Potted shrimps, broiled kidneys, eggs, hot cake, marmalade.
DINNER. '
Fillets of soles with muscle sauce.
Small fricandeau of veal, stewed endive, fried potatoes. Golden plovers, apple Charlotte.
Cheese, &c.
KITCHEN.
Cow heel, potatoes, baked apple dumplings.
February 25.
BREAKFAST.
Fricandeau, broiled ham, poached eggs, honey.
DINNER.
Oyster soup.
Mutton cutlets, tomato sauce, mashed potatoes. Snipes, Cumberland pudding.
Cheese, &c.
KITCHEN.
Mutton pudding, potatoes.
February 26.
BREAKFAST.
Roast pigeon, potted shrimps, eggs, preserves.
DINNER.
Gravy soup.
Gosling, sea-kale, potatoes.
Lady Betty’s pudding, cheese biscuits.
KITCHEN.
Sausages, potatoes, rice pudding.
BILLS OF FAMILY FARE.
XXX Vll
February 27.
BREAKFAST.
Sausage-meat cakes, dried haddock, marmalade. DINNER.
Fillets of soles, with white sauce.
Gosling, hashed, mutton chops, cauliflower, potatoes. Annette’s pudding.
Cheese, &c.
KITCHEN.
Mutton chops, potatoes, toasted cheese.
Sunday, February 28.
BREAKFAST.
Broiled ham, fried eggs, sardines, honey.
DINNER.
Macaroni soup.
Fillet of beef, curried oysters, rice, spinach, fried potatoes. Baked marrow pudding.
Cheese, &c.
KITCHEN.
Shoulder of mutton (6 lbs.), Yorkshire pudding, potatoes.
February 29.
BREAKFAST.
Toasted bacon, eggs, cold meat, preserves, rolls. DINNER.
Cold oysters, brown bread and butter, and cut lemons. Rump steak (savoury), fried potatoes.
Bath pudding.
Cheese, &c.
KITCHEN.
Cold mutton, potatoes, pudding made hot.
XXXV111
BILLS OF FAMILY FARE.
march X.
BREAKFAST.
Broiled slices of mutton, cold fillet of beef, potted shrimps.
DINNER.
Leek soup.
Baked calFs head with Italian sauce, sea-kale, mashed potatoes.
German pudding.
W elsh rabbit.
KITCHEN.
Cold mutton, roasted potatoes, suet dumplings.
march 2.
BREAKFAST.
Minced meat pate, omelet, marmalade.
DINNER.
Economical soup.
Hashed calf’s head, plain mutton cutlets, brocoli, potatoes.
Potato puffs.
Cheese, &c.
KITCHEN.’
Hashed mutton, with hard dumplings, potatoes.
March 3.
BREAKFAST.
Minced meat pat4, dried salmon, hot cake, preserves.
DINNER.
Boiled sole, shrimp sauce.
Haricot of mutton, calf’s head collops, potatoes. Ground rice pudding.
Cheese, &c.
KITCHEN.
Beef-steak pudding, potatoes.
BILLS OF FAMILY FAEE.
XXXIX
March 4.
BREAKFAST.
Minced meat pate, sheep’s tongues, sardines, marmalade.
DINNER.
Julien soup.
Giblet pie, rump steak, potatoes.
Rhubarb mould, anchovy toast.
Cheese, &c.
KITCHEN.
Stewed ox kidney, potatoes.
March 5.
BREAKFAST.
Giblet pie, broiled ham, fried eggs, marmalade.
DINNER.
Fried whiting.
Roast fowl, boiled ham, brocoli, potatoes. Lemon dumplings, cheese biscuits.
KITCHEN.
Sausage pudding, potatoes.
Sunday, March 6.
BREAKFAST.
Ham, sardines, poached eggs, preserves.
DINNER.
Carrot soup.
Boiled leg of mutton (7 lbs.), caper sauce, mashed turnips, caiTOts,
potatoes.
Open apple tart, stewed cheese.
KITCHEN.
Roast veal (6 lbs.), bacon, potatoes, currant pudding.
xl
BILLS OF FAMILY FABE.
March 7.
BREAKFAST.
Cold mutton, minced fowl, ham, marmalade, rolls.
DINNER.
Broiled mackerel.
Curried mutton, veal, patties, rice, mashed potatoes. Annette’s pudding.
Cheese, &c.
KITCHEN.
Pork chops, potatoes.
March 8.
BREAKFAST.
Broiled whiting, broiled slices of mutton, potted shrimps, honey.
DINNER.
Gravy soup.
Rolled pork, minced mutton cutlets, brocoli, potatoes. Mould of lemon rice, cheesikins.
KITCHEN.
Hashed mutton, potatoes.
March 9.
BREAKFAST.
Potted veal, mock brawn, soda scones, marmalade.
DINNER.
Stewed eels.
Boiled rabbit, with onion sauce, curried oysters, rice, Scotch-kale, potatoes.
Boiled marrow pudding, devilled biscuits. Cheese, &c.
KITCHEN.
Cold rolled pork, potatoes.
BILLS OF FAMILY FARE.
xli
IVXarcli lO.
BREAKFAST.
Mock brawn, potted veal, bacon, fried eggs, marmalade.
DINNER.
Sheep’s head squp.
Veal cutlets, with tomato sauce, sausages, with mashed potatoes.
Rice croquets.
Welsh rabbit.
KITCHEN.
Toad in a hole, potatoes.
IVXarcli 11.
BREAKFAST.
Sausages made hot, omelet, mock brawn, marmalade
DINNER.
Cold oysters, brown bread and butter, cut lemons. Fricasseed tripe, beef-skirt pudding, potatoes. Apple Charlotte, cheese biscuits.
KITCHEN.
Mutton chops, potatoes.
IVXarcli 12.
BREAKFAST.
Potted shrimps, broiled ham, fried eggs, hot cake, honey.
DINNER.
Fillets of sole, with sweet herbs.
Irish stew, roast pigeons, cauliflower.
Ground rice souffle.
Cheese, &c.
KITCHEN.
Beef steak pudding, potatoes.
xlii
BILLS OF FAMILY FARE.
Sunday, March 13.
BREAKFAST.
Pigeons, German sausage, eggs, dried salmon.
DINNER.
Julien soup.
Roast beef (9 lbs.), grated horseradish, potatoes, brocoli. Amsterdam pudding, savoury macaroni.
KITCHEN.
Baked pork and potatoes, apple pudding.
March 14.
BREAKFAST.
Cold beef, German sausage, hot rolls, preserves.
DINNER.
Fried whiting.
Cold beef, salad, lobster cutlets.
Swiss pudding, cheese.
KITCHEN.
Cold pork, potatoes, boiled rice.
March 15.
BREAKFAST.
Cold beef, potted shrimps, hot cakes, preserves.
DINNER.
Italian paste soup.
Beef, with mushrooms (2nd dressing), fried oysters, mashed potatoes.
Apple jelly, curds and cream.
Cheese, &c.
KITCHEN.
Beef and potato pie.
BILLS OF FAMILY FARE.
xliii
March 16.
BREAKFAST.
Mixed minced meat cakes, eggs, preserves, rolls. DINNER.
Boiled mackerel, fennel sauce.
Calf’s heart, roasted, mutton cutlets, with vegetable sauce. Brussels sprouts, potatoes.
Mould of rice, bread and cheese pudding.
KITCHEN.
Hashed beef with dumplings, potatoes.
IVIarcli 17.
BREAKFAST.
Cutlets made hot, potted shrimps, sardines, marmalade.
DINNER.
Bice soup.
Calf’s feet, with Spanish sauce, rump-steak pie, mashed potatoes.
Orange fritters.
Cheese, &c.
KITCHEN.
Hashed heart, potatoes, currant dumplings.
March 18.
BREAKFAST.
Cold pie, broiled ham, rolls, marmalade.
DINNER.
Vermicelli soup.
Stewed kidneys, pork cutlets, with tomato sauce, potatoes. Preserved damson tart.
Cheese, &c.
KITCHEN.
Sausages, potatoes, rice pudding.
xliv
BILLS OF FAMILY FARE.
March 19.
BREAKFAST.
Mutton cutlets, cold pie, omelet, preserves.
DINNER.
Fx-ied soles.
Fricasseed tripe, fried sheep’s brains, mashed potatoes. Baked marmalade pudding Cheese, &c.
KITCHEN.
Baked sheep’s hearts, potatoes.
Sunday, March 20.
BREAKFAST.
German sausage, potted lobster, poached eggs, bacon.
DINNER.
Tapioca soup.
Boast capon, boiled ham, sea-kale, mashed potatoes. Madeira pudding, cheese fondu.
KITCHEN.
Half a leg of mutton, potatoes, Yorkshire pudding.
March 21.
BREAKFAST.
Cold capon, ham, eggs, marmalade. DINNER.
Cold oysters, brown bread and butter, cut lemon. Mutton and potato pie, croquets of capon, spinach. Sago pudding.
Cheese, &c.
KITCHEN.
Hashed mutton, potatoes.
BILLS OF FAMILY FARE.
xlv
March 22.
BREAKFAST.
Ham, croquets made hot, preserves.
DINNER.
Fried smelts.
Boiled brisket of beef (8 lbs.), carrots, greens, potatoes. Black pudding, German puffs.
Cheese, &c.
KITCHEN.
Cow heel, potatoes, apple pudding.
March 23.
BREAKFAST.
Cold beef, ham, eggs, marmalade. DINNER
Fillets of sole, with white sauce. Bubble and squeak, mutton cutlets. Raisin pudding.
Cheese, &c.
KITCHEN.
Sea pie, potatoes.
March 24.
BREAKFAST.
Cold beef, potted ham, hot rolls, honey.
DINNER.
Carrot soup.
Baked Irish stew, curried oysters, rice. Bath pudding, stewed cheese.
KITCHEN.
Cold beef, potatoes, treacle pudding.
xlvi
BILLS OF FAMILY FARE.
Good Friday, March 25.
BREAKFAST.
Broiled whiting, omelet, buns.
DINNER.
Salt fish, egg sauce, parsnips.
Fried cow heel, onion fritters, curried oysters, rice, mashed
potatoes.
Tapioca pudding.
Cheese, &c.
KITCHEN.
Salt fish, egg sauce, parsnips, beef steak, potatoes.
March 26.
BREAKFAST.
Cold beef, potted ham, poached eggs, marmalade. DINNER.
Scolloped fish, fried parsnips.
Mutton pudding, potatoes, lobster cutlets. Currant fritters.
Cheese, &c.
KITCHEN.
Tripe, potatoes.
Easter Sunday, March 27.
BREAKFAST.
Broiled ham, fried eggs, marmalade.
DINNER.
Mulligatawney soup.
Ribs of lamb (7 lbs.), mint sauce, sea-kale, mashed potatoes,
salad.
Clarence pudding.
Cheese, &c.
KITCHEN.
Silver side of round of beef (8 lbs.), carrots, cabbage,' potatoes,
jam pudding.
BILLS OF FAMILY FARE.
xlvii
March 23.
BREAKFAST.
Broiled sole, cold beef, rolls. DINNER.
Mulligatawney soup.
Cold lamb, salad, oyster patties. Potato pudding.
Cbeese, &c.
KITCHEN.
Cold beef, potatoes.
March 29.
BREAKFAST.
Cold beef, potted shrimps, marmalade, eggs. DINNER.
Small turbot, lobster sauce.
Leg of pork (4 lbs.), with Italian sauce, spinach, potatoes. Paradise pudding.
Cheese, &c.
KITCHEN.
Bubble and squeak, mashed potatoes.
March 30.
BREAKFAST.
Hung beef, broiled kidneys, potted shrimps, honey.
DINNER.
Scolloped fish.
.Minced pork (2nd dressing), plain mutton cutlets, Brussels sprouts, potatoes.
Rhubarb mould, savoury macaroni.
KITCHEN.
Cold beef, potatoes, rhubarb pudding.
xlviii
BILLS OF FAMILY FARE.
March 31.
BREAKFAST.
Mutton cutlets made hot, potted shrimps, poached eggs
DINNER.
Julien soup.
Stewed breast of veal, with oysters, boiled ham, potatoes Ratafia pudding, cheese.
KITCHEN.
Cold pork, potatoes, treacle pudding.
April 1.
BREAKFAST.
Ham, hung beef, omelet, marmalade.
DINNER.
Ox-tail soup.
Roast pigeons, fried cow heel, with onion fritters, mashed potatoes.
Annette’s pudding, bashaws of lobster. Cheese, &c.
KITCHEN.
Sausage pudding, potatoes.
April 2.
BREAKFAST.
Ham, sheep’s tongues, pigeon.
DINNER.
Fried soles.
Stewed rump steak, potatoes, veal patties. Stewed cheese, a pudding for a prince.
KITCHEN.
Mutton chops, potatoes.
BILLS OF FAMILY FAKE.
xlix
Sunday, April 3.
BREAKFAST.
Cold sole, ham, hung beef, preserves.
DINNER.
Ox-tail soup.
Loin of mutton (6 lbs.), currant jelly, stewed mushrooms, spinach, potatoes.
Milanese cream.
Cheese biscuits.
KITCHEN.
Roast sheep’s hearts, potatoes, rice pudding.
April 4.
BREAKFAST.
Cold mutton, ham, fried eggs, marmalade, rolls. DINNER.
Boiled skate, anchovy sauce.
Mutton stewed with pickles, kebobs and ketcheree, mashed potatoes.
Orange fritters.
Cheese, &c.
. KITCHEN.
Stewed beef steak, potatoes.
April 5.
BREAKFAST.
Scolloped fish, potted ham, hot cakes, honey.
DINNER.
Macaroni soup.
Roast beef (9 lbs.), horseradish sauce, brocoli, maihed potatoes.
Guernsey pudding.
Cheese.
KITCHEN.
Cold mutton, kebobs, potatoes,
c
1
BILLS OF FAMILY FARE.
April 6.
BREAKFAST.
Cold beef, potted ham, eggs, marmalade. DINNER.
Mayonnaise of prawns, cold beef. Leveret, fried potatoes.
Cup puddings.
Cheese, &c.
KITCHEN.
Pork chops, potatoes, currant dumplings.
April 7.
BREAKFAST.
Cold beef, toasted bacon, poached eggs, honey. DINNER.
Fried eels, Tartar sauce.
Beef with mushrooms (2nd dressing), pork sausages, mashed potatoes.
College pudding.
Cheese, &c.
KITCHEN.
Cold beef, potatoes.
April 8.
BREAKFAST.
Potted leveret, sausages made hot, eggs, marmalade. DINNER.
Hare soup (economical).
Veal and ham pie, spinach with poached eggs, mashed potatoes. Scolloped crab, German puffs.
Cheese, &c.
KITCHEN.
Hashed beef, with dumplings, potatoes.
BILLS OF FAMILY FARE.
li
April 9.
BREAKFAST.
Potted leveret, cold pie, prawns, preserves. DINNER.
Plain fillets of sole.
Haricot of mutton, fried tripe and onions, mashed potatoes. Mould of almonds and rice.
Cheese, &c.
KITCHEN.
Stewed ox kidney or tripe, potatoes.
Sunday, April 10.
BREAKFAST.
Minced meat pate, omelet, cold sole, honey.
DINNER.
Gravy soup.
Turkey poult, roasted, boiled ham. Bashaws of lobster.
Rhubarb tart.
Cheese, &c.
KITCHEN.
Shoulder of mutton, potatoes, Yorkshire pudding.
April 11.
BREAKFAST.
Cold mutton, ham, minced meat pat4, honey.
DINNER.
Broiled mackerel.
Turkey, with macaroni wall (2nd dressing), rissoles of mutton, salsifis with white sauce, potatoes.
American blancmange.
Cheese, &c.
KITCHEN.
Cold mutton, potatoes.
Hi
BILLS OF FAMILY FARE.
April 12.
BREAKFAST.
Ham, rissoles made hot, marmalade.
DINNER.
Carrot soup.
Pork cutlets with tomato sauce, minced turkey, savoury rice, potatoes.
Almond cheesecakes.
Cheese, &c.
KITCHEN.
Hashed mutton, potatoes.
April 13.
BREAKFAST.
Broiled mushrooms, potted ham, eggs, preserves. DINNER.
Boiled calf’s head, bacon, sea -kale, mashed potatoes. Mayonnaise of lobster.
Annette’s pudding.
Cheese, &c.
KITCHEN.
Beef steak pudding, potatoes.
April 14.
BREAKFAST.
Potted ham, mutton chop, cold bacon, marmalade, rolls.
DINNER.
Soup (economical).
Hashed calf’s head, scolloped oysters, spinach, mashed potatoes. Sweet tapioca, Portuguese.
Cheese.
KITCHEN.
Toad in a hole, potatoes.
BILLS OF FAMILY FARE.
liii
April 15.
BREAKFAST.
Prawns, broiled ham, fried eggs, hot cake, preserves.
DINNER.
Fried skate.
Aitchbone of beef (10 lbs.), carrots, greens, potatoes. Madeira pudding.
Stewed cheese.
KITCHEN.
Baked Irish stew.
April 16.
BREAKFAST.
Cold beef, scolloped fish, marmalade. DINNER.
Boiled salmon (2 lbs.), shrimp sauce. Cold beef, salad, veal olives. Sweet omelet, cheesikins.
KITCHEN.
Stewed sheep’s head, potatoes, rice.
Sunday, April 17.
BREAKFAST.
Cold beef, poached eggs, prawns, marmalade.
DINNER.
Vermicelli soup.
Stuffed loin of mutton (5 lbs.), brocoli, potatoes. Mayonnaise of salmon.
Potato pudding.
Devilled biscuits, cheese, &c.
KITCHEN.
Peas soup, cold beef, potatoes, rhubarb tart.
liv
BILLS OF FAMILY FARE.
April 18.
BREAKFAST.
Cold beef, broiled mushrooms, German sausage, marmalade.
DINNER.
Fillets of sole.
Minced mutton cutlets, -with Tartar sauce, rump steak, fried potatoes.
Rhubarb tart.
Cheese, &c.
KITCHEN.
Bubble and squeak, treacle pudding.
April 19.
BREAKFAST.
Cold sole, croquets of mutton, omelet, jam. DINNER.
Cock-a-leekie, potatoes, Bath chap.
Bashaws of lobster, rice fritters.
Cheese, &c.
KITCHEN.
Mutton chops, potatoes, cold tart.
April 20.
BREAKFAST.
Rolled tongue, sardines, Bath chap, marmalade. DINNER,
Small turbot, shrimp sauce.
Roast loin of pork (5 lbs.), apple-sauce, sprouts, rissoles of fowl,
mashed potatoes.
Omelet souffle.
Cheese, &c.
KITCHEN.
Sausage pudding, potatoes.
BILLS OF FAMILY FAKE.
lv
April 21.
BREAKFAST.
Tongue, Bath chap, rissoles made hot, preserves.
DINNER.
Scolloped fish.
Fillets of pork, with apple-sauce, stewed sheep’s brains, spinach, potatoes.
Bath pudding, cheesikins.
KITCHEN.
Sheep’s hearts, potatoes, greens.
April 22.
BREAKFAST.
Tongue, potted shrimps, fried eggs, marmalade.
DINNER.
Vermicelli soup.
Fillet of beef, sea-kale, potatoes, stuffed onions. Prince Albert’s pudding.
Cheese, &c.
KITCHEN.
Cold pork, potatoes, currant dumplings.
April 23.
BREAKFAST.
Potted tongue, cold fillet of beef, eggs, potted shrimps.
DINNER.
Fried flounders.
Boiled neck of lamb (4 lbs.), caper sauce, fried cow heel, onion fritters, mashed turnips, potatoes. Marmalade pudding.
Cheese, &c.
KITCHEN.
Ox kidney pudding, potatoes.
lvi
BILLS OF FAMILY FAEE.
Sunday, April 24.
BREAKFAST.
Cold boiled lamb, potted meat, kippered salmon.
DINNER.
Rice soup.
Stewed brisket of beef, veal cutlets, spinach, mashed potatoes.
Almond pudding.
Welsh rabbit.
KITCHEN.
Irish stew, bread pudding.
April 25.
BREAKFAST.
Cold beef, veal cutlets made hot, toasted bacon, honey.
DINNER.
Fried whiting.
Toad in a hole, cold beef, mashed potatoes. Scolloped oysters, lemon dumplings.
Cheese, &c
KITCHEN.
Vegetable soup, pork chops, potatoes.
April 26.
BREAKFAST.
Cold beef, kippered salmon, poached eggs, marmalade.
DINNER.
Boiled mackerel, fennel sauce.
Shoulder of mutton (6 lbs.), onion sauce, brocoli, potatoes. Puddings in haste, stewed cheese.
KITCHEN.
Sea pie, potatoes.
BILLS OF FAMILY FARE.
lvii
April 27.
BREAKFAST.
Cold mutton, beef, sardines, marmalade, rolls. DINNER.
Fried skate, dissolved butter.
Mutton, with truffles or mushrooms, poached eggs, and spinach. Savoury macaroni, cup puddings.
KITCHEN.
Sausage pudding, potatoes.
April 28.
BREAKFAST.
Sausage-meat cakes, hung beef, eggs, marmalade.
DINNER.
Oyster soup.
Veal cutlets with Cre-fydd sauce, rissoles of mutton, Haricot beans, mashed potatoes.
Regent pudding.
Cheese.
KITCHEN.
Hashed mutton, hard dumplings, potatoes.
April 29.
BREAKFAST.
Broiled kidneys, potted shrimps, omelet, marmalade.
DINNER.
Macaroni soup.
' Boiled leg of pork (4^ lbs.), peas pudding, greens, carrots, potatoes.
Scolloped crab, Junior United pudding. Cheese, &c.
KITCHEN.
Beef steak, potatoes, boiled rice.
lviii
BILLS OF FAMILY FARE.
April 30.
BREAKFAST.
Cold pork, broiled whiting, eggs, marmalade.
DINNER.
Boiled cod, oyster sauce.
Lamb’s fry, cold pork, salad, mashed potatoes.
Bread pancakes, cheese biscuits.
KITCHEN.
Peas soup, pig’s fry, potatoes.
Sunday, May 1.
BREAKFAST.
Slices of pork, broiled, poached eggs, potted shrimps, preserves.
DINNER.
Scolloped cod.
Boiled leg of lamb (4 lbs.), roast duckling, mashed turnips,
new potatoes. g
Asparagus, mould of rhubarb.
Bedford cheese.
KITCHEN.
Stewed knuckle of veal, with rice, potatoes, rhubarb pudding.
May 2.
BREAKFAST.
Cold lamb, potted shrimps, eggs, preserves, rolls.
DINNER.
Economical soup.
Minced lamb, spinach, hashed duckling, new potatoes. Ground rice omelet.
Bedford cheese, salad.
KITCHEN.
Yeal made hot, potatoes.
BILLS OF FAMILY FARE. lix
May 3.
BREAKFAST.
Broiled ham, fried eggs, prawns, preserves.
DINNER.
Boiled salmon (2 lbs.), shrimp sauce, cucumber.
Yeal pie, lamb croquets, cauliflower, potatoes.
Plovers’ eggs, blancmange.
Cheese, &c.
KITCHEN.
Boiled brisket of beef (7 lbs.), carrots, cabbage, potatoes.
May 4.
BREAKFAST.
Cold beef, cold veal pie, croquets made hot. DINNER.
Mayonnaise of salmon, cold beef, stewed brains, potatoes. Cauliflower with Parmesan, sweet omelet.
KITCHEN.
Liver and bacon, potatoes, cauliflower.
May 5.
BREAKFAST.
Cold beef, savoury omelet, marmalade, hot cakes.
DINNER.
Carrot soup.
Roast fowl, ham, peas, potatoes.
Rhubarb tart, custard.
Cheese, &c.
KITCHEN.
Cold beef, salad, rhubarb pudding.
lx
BILLS OF FAMILY FARE.
May 6.
BREAKFAST.
Cold ham, fowl, preserves.
DINNER.
Fillets of soles with white sauce. Stewed kidneys, roast pigeons, peas, potatoes. Clarence pudding.
Cheese, &c.
KITCHEN.
Haricot of mutton, potatoes.
May 7.
BREAKFAST.
Cold ham, cold pigeon, marmalade, rolls.
DINNER.
Spring soup.
Lamb’s head and mince, cauliflower, potatoes. Marmalade pudding.
Cheese, &c.
KITCHEN.
Sausage pudding, potatoes.
Sunday, May 8.
BREAKFAST.
Cold ham, buttered eggs, mince made hot.
DINNER.
Spring soup.
Roast shoulder of lamb, mince sauce, peas, potatoes, salad,
lobster cutlets.
Velvet cream.
Cheese, &c.
KITCHEN.
Beef steak pie (2 lbs.), potatoes, stewed rhubarb.
BILLS OF FAMILY FAEE.
lxi
May 9.
BREAKFAST.
Cold lamb, potted liam, stewed rhubarb.
DINNER.
Boiled mackerel and fennel sauce.
Broiled bladebone of lamb, veal olives, asparagus, potatoes. Cup puddings, cheesikins.
KITCHEN.
Cold pie, potatoes, currant dumpling.
May 10.
BREAKFAST.
Potted ham, broiled kidneys, eggs, rolls.
DINNER.
Julien soup.
Roast beef (8 lbs.), horseradish, stewed mushrooms, new potatoes,
cauliflower.
Plovers’ eggs, Swiss pudding.
Cheese, &c.
KITCHEN.
Boiled mackerel, beef-steak, potatoes.
May 11.
BREAKFAST.
Cold beef, potted shrimps, poached eggs, marmalade
DINNER.
Mayonnaise of lobster, cold beef, new potatoes. Bread and cheese pudding, German puffs.
KITCHEN.
Toad in a hole, potatoes.
lxii
BILLS OF FAMILY FARE.
May 12.
BREAKFAST.
Cold beef, prawns, preserves, rolls. DINNER.
Brill, shrimp sauce.
Pelau, pickles.
Asparagus, baked marmalade pudding. Cheese, &c.
KITCHEN.
Cold beef, salad.
May 13.
BREAKFAST.
Scolloped fish, broiled bacon, eggs, preserves. DINNER.
Mock whitebait, brown bread and butter, lemons, Fricasseed rabbit, mutton cutlets, peas, potatoes. Bice fritters.
Cheese, &c.
KITCHEN.
Hashed beef, with dumplings, potatoes.
IVTay 14.
BREAKFAST.
Mutton cutlets made hot, broiled mushrooms, eggs. DINNER.
Curried lobster, rice.
Lamb’s fry, pigeon pie, peas, potatoes.
Sweet omelet, cheese biscuits.
KITCHEN.
Liver and bacon, potatoes.
BILLS OF FAMILY FARE.
lxiii
Sunday, May 15.
BREAKFAST.
Pigeon pie, rolled tongue, eggs, marmalade.
DINNER.
Braised salmon.
Fricandeau of veal, spinach.
Roast leveret, peas, blancmange.
Cheese, &c.
KITCHEN.
Shoulder of mutton (6 lbs.), potatoes, Yorkshire pudding.
May 16.
BREAKFAST.
Rolled tongue, cold mutton, preserves, rolls.
DINNER.
Salmon pudding.
Cold fricandeau, salad, hashed leveret, asparagus. Ratafia pudding.
Cheese, &c.
KITCHEN.
Cold mutton, salad, suet dumplings.
May 17. v
BREAKFAST.
Rolled tongue, poached eggs, sardines.
DINNER.
Italian paste soup.
Curried* mutton, rice, stewed giblets, cauliflower. Plovers’ eggs.
Bedford cheese, &c.
KITCHEN.
Mutton and potato pie.
HILLS OF FAMILY FARE.
lxiv
May 18.
BREAKFAST.
Tongue, sausage-meat cakes, marmalade.
DINNER.
Gravy soup.
Roast leg of pork (4-^ lbs.), apple sauce, summer cabbage,
potatoes.
Cauliflower with Parmesan, college pudding. Cheese, &c.
KITCHEN.
Irish stew.
May 19.
BREAKFAST.
Potted tongue, toasted bacon, fried eggs, marmalade.
DINNER.
Water souchet of flounders, brown bread and butter. Pork collops, rump steak (lib.), potatoes. Croquets of rice.
Bedford cheese.
KITCHEN.
Toad in a hole.
May 20.
BREAKFAST.
Potted tongue, rump steak, sardines, eggs.
DINNER.
Fried soles.
Mutton pudding, curried lobster, rice, cauliflower Cheese souffle, jam sandwiches.
KITCHEN.
Cold pork, salad, potatoes.
BILLS OF FAMILY FARE.
lxv
May 21.
BREAKFAST.
Cold sole, German sausage, fried eggs, preserves. DINNER.
Boiled mackerel.
Lamb’s fry, broiled mushrooms, peas, potatoes. Anchovy toast, Clifton puffets.
Bedford cheese.
KITCHEN.
Sea pie, potatoes.
Sunday, May 22.
BREAKFAST.
Sheep’s tongues, sardines, omelet, honey.
DINNER.
Boiled fowl, baked ham, mutton cutlets with tomato sauce,
peas, potatoes.
Franchipane cream, cheesecakes.
Cheese, &c.
KITCHEN.
Half a shoulder of veal, greens, potatoes, rhubarb pudding.
May 23.
BREAKFAST.
Ham, mutton cutlets, sardines.
DINNER.
Mock white bait, brown bread and butter, lemon. Mayonnaise of fowl, Neapolitan agnellotti (2nd dressing of veal).
Potato omelet.
Cheese, &c.
KITCHEN.
Cold veal, potatoes, d
Ixvi
BILLS OP FAMILY FARE.
May 24.
BREAKFAST.
Ham, agnellotti made hot, eggs, marmalade.
DINNER.
Spring soup.
Veal and ham cutlets with Tartar sauce, stewed sheep’s brains,
peas, potatoes.
Bread pancakes, stewed rhubarb.
Cheese, &c.
KITCHEN.
Cold veal, salad, treacle pudding.
May 25.
BREAKFAST.
Ham, poached eggs, sardines, marmalade, honey.
DINNER.
Scolloped crab.
Roast leg of mutton (6 lbs.), asparagus, potatoes.
A pudding for a prince.
Cheese, &c.
KITCHEN.
Pork chops, potatoes, boiled rice.
May 26.
BREAKFAST.
Ham, cold mutton, prawns, hot cake.
DINNER.
Fillets of sole with sweet herbs.
Minced mutton cutlets with tomato sauce, fried calf’s liver and bacon, peas, potatoes.
Goosebeny tart.
Cheese, &c.
KITCHEN.
Cold mutton, potatoes, salad.
BILLS OF FAMILY FARE.
Ixvii
May 27.
BREAKFAST.
Broiled mushrooms, ham, cold sole.
DINNER.
Carrot soup.
Fricasseed rabbit, rissoles of mutton, cauliflower, potatoes. Baked marrow pudding.
Cheese, &e.
KITCHEN.
Hashed mutton with dumplings, potatoes.
lVXay 23.
BREAKFAST.
Flam, rissoles made hot, omelet, marmalade. DINNER.
Fried skate.
Stewed lamb chops with cucumbers, peas, potatoes. Bashaws of lobster, stewed rhubarb, Devonshire cream.
Cheese, &c.
KITCHEN.
Sheep’s hearts, potatoes, cabbage.
Sunday, May 29.
BREAKFAST.
Potted ham, mutton chop, eggs, hot cake, marmalade.
DINNER.
Salmon cutlets, Indian sauce.
Boiled aitchbone of beef (10 lbs.), carrots, summer cabbage, braised duck with peas.
Mould of rice with preserves.
Cheese, &c.
KITCHEN.
Stewed knuckle of veal with rice, summer cabbage, potatoes,
rhubarb pie d 2
Ixviii
BILLS OF FAMILY FARE.
May 30.
BREAKFAST.
Cold beef, potted ham, sardines.
DINNER.
Economical soup.
Minced duck, bubble and squeak, stewed pigeons. Bath pudding.
KITCHEN.
Veal made hot, fried vegetables, cold pie.
May 31.
BREAKFAST.
Cold beef, bacon, fried eggs, hot cake, marmalade. DINNER.
Mayonnaise of lobster, cold beef, curried kidneys, rice, potatoes. Sweet tapioca (Portuguese).
Cheese.
KITCHEN.
Cold beef, salad, suet pudding.
June 1.
BREAKFAST.
Broiled whiting, cold beef, bacon, marmalade, hot rolls.
DINNER.
Fried plaice.
Maintenon cutlets, pigeon pie, cauliflower.
Stewed gooseberries, Devonshire cream.
Cheese, &c.
KITCHEN.
Pea soup, cold beef, potatoes.
BILLS OF FAMILY FAKE.
lxix
Tune 2.
BREAKFAST.
Cold fish, pigeon pie, preserves.
DINNER.
Vegetable soup.
Ribs of lamb (7 lbs.), mint sauce, peas, potatoes. Ground rice souffle, clieesikins.
KITCHEN.
Mutton pudding, potatoes.
Tune 3.
BREAKFAST.
Pigeon pie, cold lamb, sardines, marmalade, honey.
DINNER.
Stewed eels.
Cold lamb, salad, fillet of beef, spinach. Gooseberry fool.
Cheese, &c.
KITCHEN.
Boiled bacon, cabbage, hard dumplings.
Tune 4.
BREAKFAST.
Fillet of beef, cold bacon, eggs, hot cake, preserves. DINNER.
Dory, anchovy sauce.
Mutton cutlets, tomato sauce, fried calf’s brains, potatoes, peas.
Annette’s pudding.
Cheese, &c.
KITCHEN.
Beef steak, potatoes.
lxx
BILLS OF FAMILY FARE.
Sunday, June 5.
BREAKFAST.
Scolloped fish, broiled bacon, fried eggs, marmalade.
DINNER.
Green pea soup.
Baked calf s head with Italian sauce, ham, lobster cutlets, asparagus, potatoes.
Velvet cream.
Cheese, &c.
KITCHEN.
Leg of mutton (7 lbs.), Sussex pudding, peas, potatoes.
June 6.
BREAKFAST.
Cold mutton, ham, lobster cutlets made hot, honey, rolls.
DINNER.
Economical soup.
Hashed calf’s head (2nd dressing), mutton cutlets in haste,
peas, potatoes.
Gooseberry tart.
Cheese.
KITCHEN. '
Cold mutton, salad.
June 7.
BREAKFAST.
Cold mutton, ham, sardines, hot cakes.
DINNER.
Mullet in paper.
Rump-steak pudding, croquets of mutton, French beans. Omelet with preserves.
Cheese, &c.
KITCHEN.
Hashed mutton, rice.
BILLS OF FAMILY FARE.
lxxi
June 8.
BREAKFAST.
Croquets made hot, ham, marmalade. DINNER.
•
Hotch-potch, potatoes.
Quail, aspai-agus, ground rice souffle. Cheese, &c.
KITCHEN.
Bacon, peas, hard dumplings.
June 9.
BREAKFAST.
Potted ham, poached eggs, soda scones, anchovies, fruit.
DINNER.
Broiled mackerel.
Sweetbread, boiled tongue, peas, potatoes. Duckling, Swiss pudding.
Cheese, &c.
KITCHEN.
Mutton chops, potatoes, batter pudding.
June 10.
BREAKFAST.
Tongue, potted ham, sardines, fruit.
DINNER.
Spring soup.
Dry Malay curry, rice, hashed duckling. Currant tart, cheese souffle.
KITCHEN.
Sheep’s hearts, summer cabbage, potatoes.
Ixxii
BILLS OF FAMILY FARE.
June XI.
BREAKFAST.
Tongue, omelet, prawns, fruit. DINNER.
Boiled skate, shrimp sauce.
Lamb’s head and mince, peas, potatoes. Open cherry tart, bread and cheese pudding.
KITCHEN.
Stewed beef steak, potatoes.
Sunday, June 12.
BREAKFAST.
Scolloped skate, tongue, hot cake, fruit.
DINNER.
Asparagus soup.
Neck of venison (8 lbs.), French beans, potatoes. Omelet souffle.
Cheese, &c.
KITCHEN.
Veal and bacon pie, potatoes.
June 13.
BREAKFAST.
Tongue, broiled ham, fried eggs, fruit, rolls. DINNER.
Fried eels, Tartar sauce.
Hashed venison, French beans, potatoes. Gooseberry cream.
Cheese, &c.
KITCHEN.
Cold pie, lettuces.
BILLS OF FAMILY FAKE.
lxxiii
June 14.
BREAKFAST.
Potted jfrawns, eels made hot, slices of venison, broiled, fruit.
DINNER.
Tapioca soup.
Grenatins of veal, rissoles of venison, peas, potatoes. Fruit tart, custard.
Cheese, &c.
KITCHEN.
Mutton pudding, potatoes.
June 15.
BREAKFAST.
Rissoles made hot, bacon, eggs, soda scones, fruit.
DINNER.
Fried soles.
Stewed brisket of beef (8 lbs.) with French beans, potatoes. Baked macaroni pudding.
Cheese, &c.
KITCHEN.
Liver and bacon, potatoes, gooseberry pudding.
June 16.
BREAKFAST.
Cold sole, cold beef, hot cake, fruit.
DINNER.
Mayonnaise of lobster, cold beef, lamb chops, peas, potatoes. Fresh fruit pudding.
Cheese, &c.
KITCHEN.
Baked Irish stew.
lxxiv
BILLS OF FAMILY FARE.
June 17.
BREAKFAST.
Cold beef, chops made hot, sardines, fruit. •
DINNER.
Broiled whiting.
Roast loin of mutton (5 lbs.), cauliflower, potatoes. Currant and cherry tart, Devonshire cream. Cheese, &c.
KITCHEN.
Kidney pudding, potatoes.
June 18.
BREAKFAST.
Potted beef, cold mutton, poached eggs, fruit.
DINNER.
Vegetable soup.
Mutton, stewed, with pickles, French beans, potatoes. Cauliflower with Parmesan, rice blancmange. Cheese, &c.
KITCHEN.
Cold beef, salad, gooseberry pudding.
Sunday, June 19.
BREAKFAST.
Minced meat pat4, bacon, potted beef, marmalade. DINNER.
Boiled salmon (2^ lbs.), shrimp sauce, cucumber. Chump end of loin of veal (6 lbs.), gammon of bacon (4 lbs.),
peas, potatoes.
Savoury macaroni, mixed fruit cream.
KITCHEN.
Roast upper side of round of beef (7 lbs.), cabbage, potatoes, Yorkshire pudding.
BILLS OF FAMILY FARE.
lxxv
June 20.
BREAKFAST.
Minced meat pate, cold bacon, eggs, rolls, fruit. DINNER.
Mayonnaise of salmon, cold veal, cold bacon, beef with mushrooms.
Sweet rice (Portuguese).
Cheese, &c.
KITCHEN.
Cold beef, potatoes, gooseberry pudding.
June 21.
BREAKFAST.
Cold bacon, minced beef, poached eggs, fruit. DINNER.
•
Neapolitan Agnellotti (2nd dressing), beef with truffles, French beans.
Bashaws of lobster, lemon jelly.
Cheese, &c.
KITCHEN.
Hashed beef, dumplings, potatoes, cabbage.
June 22.
BREAKFAST.
Agnellotti made hot, cold bacon, sardines, fruit.
DINNER.
Baked mullet.
Lamb cutlets stewed with peas, rabbit pie, potatoes. Ground rice cup puddings.
Cheese, salad.
KITCHEN.
Sheep’s head, potatoes, rice pudding.
lxxvi
BILLS OF FAMILY FARE.
June 23.
BREAKFAST.
Rabbit pie, cold bacon, poached eggs, fruit. DINNER.
Fillets of sole with white sauce.
Stewed calf’s liver, roast pigeons, broiled mushrooms, peas. Strawberry jelly.
Cheese, &c.
KITCHEN.
Peas and bacon, dumplings.
June 24.
BREAKFAST.
Rabbit pie, cold pigeon, sole made hot, fruit.
DINNER.
Boiled mackerel.
Shoulder of lamb (4 -^ lbs.), mint sauce, asparagus, potatoes. Gooseberry fool, custard.
Cheese, &c.
KITCHEN.
Stewed calf’s liver, cold bacon, peas.
June 25.
BREAKFAST.
Broiled ham, fried eggs, prawns, marmalade.
DINNER.
Fried whiting.
Cold lamb, salad, lobster cutlets. Summer pudding.
Cheese, &c.
KITCHEN.
Beef steak pie, potatoes.
BILLS OF FAMILY FARE.
Ixxvii
Sunday, June 26.
BREAKFAST.
Broiled bladebone of lamb, lobster cutlets made hot.
DINNER.
Green peas soup.
Boiled fowl, ham, mutton cutlets, asparagus, potatoes, tomato sauce.
Small tipsy cake.
Cheese, &c.
KITCHEN.
Roast shoulder of mutton (6 lbs.), cauliflower, potatoes.
June 27.
BREAKFAST.
Cold mutton, ham, rolls, fruit.
DINNER.
White soup (economical).
Mayonnaise of fowl, mutton with mushrooms, potatoes. Venetian cream.
Cheese, &c.
KITCHEN.
Cold mutton, fried vegetables.
June 28.
BREAKFAST.
Ham, broiled mutton, sardines, fruit.
DINNER.
Curried lobster, rice, veal forcemeat roll, peas, potatoes. Fruit transparency.
Cheese, &c.
KITCHEN.
Hashed mutton, dumplings, potatoes.
lxxviii
BILLS OF FAMILY FARE,
June 29.
BREAKFAST.
Cold forcemeat roll, ham, curried lobster made hot, fruit.
DINNER.
Vermicelli soup.
Stewed giblets, rump steak, asparagus, potatoes. Cheesecakes, velvet cream.
Cheese, &c.
KITCHEN.
Baked calf’s heart, potatoes.
June 30.
BREAKFAST.
Ham, rump steak, poached eggs, fruit. DINNER.
Small turbot, lobster sauce.
Lamb cutlets with cucumbers, peas, potatoes. Sweet tapioca (Portuguese).
Cheese, &c.
KITCHEN.
Hashed heart, potatoes, gooseberry pudding.
July 1.
BREAKFAST.
Potted ham, omelet, broiled kidneys, fruit.
DINNER.
Scolloped fish.
Stewed breast of veal with peas, broiled ham. Gooseberry fool, sponge cakes, Devonshire cream. Cheese, &c.
KITCHEN.
Beef steak, potatoes, peas.
BILLS OF FAMILY FARE.
lxxix
July 2.
BREAKFAST.
Cold veal, potted ham, sardines, fruit.
DINNER..
Broiled mackerel.
Braised mutton cutlets, French beans, potatoes. Scolloped crab, fruit tart.
Cheese, &c.
KITCHEN.
Stewed veal, potatoes, dumplings.
Sunday, July 3.
BREAKFAST.
Spiced beef, omelet, fruit.
DINNER.
Stewed eels.
Ribs of lamb (7 lbs.), mint sauce, peas, potatoes. Gooseberry trifle, cheese fondu.
KITCHEN.
Mutton pudding, potatoes, currant tart.
July 4.
BREAKFAST.
Spiced beef, cold lamb, rolls, fruit. DINNER.
Plain fillets of sole.
Cold lamb, salad, pigeon pie. Strawberry jelly. Buckingham cheese.
KITCHEN.
Stewed ox kidney, potatoes, tart.
lxxx BILLS OF FAMILY FARE.
July 5.
BREAKFAST.
Pigeon pie, spiced beef, fruit. p INNER.
Water souchet of flounders, brown bread and butter. Braised duck with olives, peas, potatoes. Bashaws of lobster, raspberry and currant tart. Buckingham cheese.
KITCHEN.
Cold lamb, salad, rice pudding.
July 6.
BREAKFAST.
Spiced beef, pigeon pie, sardines.
DINNER.
Salmon cutlets, Indian sauce.
Neck of veal braised with truffles, French beans, potatoes.
Velvet cream.
Cheese.
KITCHEN.
Fried plaice, spiced beef, salad.
July 7.
BREAKFAST.
" Toasted bacon, fried eggs, cold veal, fruit.
DINNER.
Macaroni soup.
Roast loin of lamb (3 lbs.), salad, peas, potatoes. Curds and cream.
Cheese.
KITCHEN.
Liver and bacon, potatoes.
BILLS OF FAMILY FAKE.
July 8.
BREAKFAST.
Cold braised veal, broiled ham, sardines, fruit. DINNER.
Mayonnaise of crab.
Roast fowl, tongue, cauliflower, potatoes. Swiss cream.
Cheese.
KITCHEN.
Cold lamb, salad, cherry tart.
July 9.
BREAKFAST.
Tongue, cold fowl, fruit, sardines.
DINNER.
Fried plaice.
Fillet of beef, croquets of fowl, broiled mushrooms, potatoes. Fruit tart, cream.
Cheese, &c.
KITCHEN.
Sheep’s hearts, potatoes, cold tart.
Sunday, July XO.
BREAKFAST.
Cold plaice, tongue, croquets made hot, fruit.
DINNER.
Gravy soup.
Boiled leg of lamb (4-g- lbs.), turnips, peas, potatoes, roast leveret. Tapioca pudding, cheese souffle.
KITCHEN.
Shoulder of mutton (6 lbs.), potatoes, currant pudding.
e
Ixxxii
BILLS OF FAMILY FARE.
July IX.
BREAKFAST.
Hashed leveret, cold mutton, rolls, fruit. DINNER.
Braised salmon (2^ lbs.).
Cold lamb, salad, rissoles of mutton. Curds and cream, fruit transparency. Cheese, &c.
KITCHEN.
Mackerel, cold mutton, salad.
July 12.
BREAKFAST.
Potted tongue, rissoles made hot, fruit.
DINNER.
Salmon pudding.
Curried rabbit, rice, minced mutton cutlets, with tomato sauce,
spinach.
Potato souffle.
Cheese, &c.
KITCHEN.
Hashed mutton, dumplings, potatoes.
July 13.
BREAKFAST.
Mutton cutlets made hot, potted tongue, omelet, fruit.
DINNER,
Rice soup.
Roast duck, veal pie, peas, potatoes.
Currant and raspberry trifle.
Cheese, &c.
KITCHEN.
Beef steak pudding, potatoes.
BILLS OF FAMILY FARE.
lxxxiii
July 14.
BREAKFAST.
Yeal pie, cold duck, eggs, fruit.
DINNER.
Broiled mackerel.
Boast beef (8 lbs.), French beans, potatoes. Fruit tart, custard or cream.
Cheese, &c.
KITCHEN.
Yeal pie, salad, potatoes.
July 15.
BREAKFAST.
Prawns, cold beef, bacon, poached eggs, fruit.
DINNER.
Mayonnaise of lobster, cold beef, minced beef with Italian paste.
Melbourne pudding.
Cheese, &c.
KITCHEN.
Liver and bacon, potatoes.
July 16.
BREAKFAST.
Minced beef made hot, broiled ham, fried eggs, fruit.
DINNER.
Fried skate.
Beef with mushrooms, lamb’s fry, peas, potatoes. American blancmange.
Cheese, &c.
KITCHEN.
Cold beef, salad, cold pudding, e 2
Ixxxiv
BILLS OF FAMILY FARE.
Sunday, July 17.
BREAKFAST.
Skate made hot, lamb’s fry made hot, omelet, fruit. DINNER.
Small turbot, lobster sauce, cucumber.
Neck of venison (8 lbs.), French beans, potatoes. Currant and raspberry tart, Devonshire cream. Cheese, &c.
KITCHEN.
Stewed knuckle of veal with peas, cherry tart.
July 18.
BREAKFAST.
Scolloped fish, broiled kidneys, hung beef.
DINNER.
Scolloped fish.
Hashed venison, French beans, potatoes. Velvet cream.
Cheese.
KITCHEN.
Veal made hot, potatoes, cold tart.
July 19.
BREAKFAST.
Hashed venison, hung beef, omelet, hot cake, fruit.
DINNER.
Green pea soup.
Chump end of loin of veal (6 lbs ), boiled ham, hashed venison, French beans, stewed cucumber.
Fruit transparency, custard.
Cheese, &c.
KITCHEN.
Beef steak pie, potatoes.
BILLS OF FAMILY FARE.
Ixxxv
July 20.
BREAKFAST.
Ham, cold veal, fruit, anchovies.
DINNER.
Fillets of sole with Tartar sauce.
Minced veal, Italian fashion, peas, potatoes, mutton cutlets. Mould of lemon rice.
Cheese, &.c.
KITCHEN.
Fried eggs and bacon, potatoes, boiled rice.
July 21.
BREAKFAST.
Soles made hot, ham, hung beef, fruit.
DINNER.
Julien soup.
Broiled chicken, mushroom sauce, boiled bacon, broad beans, stewed endive, potatoes.
Currant and raspberry tart, Devonshire cream.
Cheese, &c.
KITCHEN.
Neck of mutton (3 lbs.), baked with potatoes and suet pudding.
July 22.
BREAKFAST.
Ham, broiled mushrooms, anchovies, poached eggs, fruit.
DINNER.
Broiled mackerel.
Shoulder of lamb, peas, potatoes. Blancmange.
Cheese, &c.
KITCHEN.
Cold mutton, salad, potatoes.
lxxxvi
BILLS OF FAMILY FARE.
July 23.
BREAKFAST.
Cold bacon, broiled whiting, potted ham, fruit. DINNER.
Mayonnaise of lobster, cold lamb, rabbit pie, potatoes. Swiss cream.
Cheese, &c.
KITCHEN.
Mutton chops, potatoes, rice pudding.
Sunday, July 24.
BREAKFAST.
Potted ham, broiled bladebone of lamb, rabbit pie.
DINNER,
Macaroni soup.
Roast capon, broiled ham, lobster cutlets, stewed mushrooms, French beans a la Fran^aise, potatoes.
Bath pudding.
Cheese, &c.
KITCHEN.
Roast beef (6 lbs.), potatoes, fruit tart.
July 25.
BREAKFAST.
Cutlets made hot, potted ham, rabbit pie, rolls, fruit.
DINNER.
Green pea soup.
Minced fowl with savoury rice, mutton cutlets with tomato sauce,
artichokes.
Rhenish cream.
KITCHEN.
Cold beef, potatoes, cold tart.
BILLS OF FAMILY FARE.
lxxxvii
July 26.
BREAKFAST.
Cold beef, anchovies, bacon, eggs, fruit.
DINNER.
Fried soles.
Fricandeau of veal, peas, bacon, broad beans. Velvet cream.
Cheese, &c.
KITCHEN.
Hashed beef, potatoes.
July 27.
BREAKFAST.
Cold sole, bacon, fricandeau eggs, fruit. DINNER.
Mayonnaise of prawns, cold fricandeau. Roast pigeons, peas, Melbourne pudding. Cheese, &c.
KITCHEN.
Toad in a hole, potatoes.
July 28.
BREAKFAST.
Broiled ham, fried eggs, cold pigeons, anchovies. DINNER.
Fried eels, Tartar sauce.
Sweetbreads, plain, baked mushrooms, fried French beans, rump steak pie.
Arrowroot souffle.
Cheese, &c.
KITCHEN.
Sheep’s hearts, peas, potatoes.
Ixxxviii
BILLS OF FAMILY FARE.
July 2.9.
BREAKFAST.
Rump steak pie, cold eels, fruit.
DINNER.
Gravy soup.
Duck braised with turnips, fried brains, potatoes. Mixed fruit jelly.
Cheese, salad.
KITCHEN.
Fried plaice, beef-steak, potatoes.
July 30.
BREAKFAST.
Spiced beef, omelet, fruit.
DINNER.
Boiled salmon (2-^ lbs.).
Lamb’s fry, peas, braised veal cutlets, potatoes. Omelet souffle.
Cheese, &c.
KITCHEN.
Brains or liver and bacon, cabbage, batter pudding.
Sunday, July 31.
BREAKFAST.
Spiced beef, cold veal cutlets, sardines, fruit. DINNER.
Mayonnaise of salmon.
Ribs of lamb (7 lbs.), curried veal, rice, peas, potatoes. Fruit tart, custard.
Cheese, &c.
KITCHEN.
Half of a leg of mutton (4 lbs.) peas, potatoes, fruit pudding.
BILLS OF FAMILY FARE.
lxxxix
August 1.
BREAKFAST.
Cold lamb, spiced beef, rolls, fruit.
DINNER.
Small brill, lobster sauce.
Cold lamb, salad, minced mutton cutlets with macaroni. Annette’s pudding.
KITCHEN.
Cold mutton, salad, cold pudding.
August 2.
BREAKFAST.
Scolloped fish, spiced beef, mutton cutlets made hot.
DINNER.
Curried fish, rice.
Stewed brisket of beef (6 lbs.), with French beans. Greengage tart, cream.
Cheese, &c.
KITCHEN.
Plaice, spiced beef, cold lamb, salad.
August 3.
BREAKFAST.
Broiled haddock, cold beef, hot cake.
DINNER.
Broiled mackerel.
Boiled calf’s head with white sauce, boiled bacon (3 lbs.), broad beans, potatoes.
Paradise pudding.
KITCHEN.
Beef steak pudding, potatoes.
xc
BILLS OF FAMILY FARE.
August 4.
BREAKFAST.
Cold beef, cold bacon, marmalade, eggs.
DINNER.
Fried flounders.
Hashed calf s head, broiled ham, roast fowl, peas, mashed potatoes.
Lemon dumplings.
Cheese, &c.
KITCHEN.
Cold beef, potatoes, fruit pudding.
August 5.
BREAKFAST.
Potted prawns, cold fowl, cold bacon, hot cake.
DINNER.
Economical soup.
Stewed lamb cutlets with peas, pigeon pie, mashed potatoes. Matrimony pudding.
Cheese., &c.
KITCHEN.
Stewed ox kidney, potatoes.
August 6.
BREAKFAST.
Pigeon pie, potted prawns, fruit, eggs.
DINNER.
Fried fillets of sole.
Mutton cutlets with mushroom sauce, liver and bacon, mashed potatoes.
French beans a la Fran^aise.
Ground rice cheesecakes.
Cheese, &c.
KITCHEN.
Lamb’s fry, suet dumplings, potatoes.
BILLS OF FAMILY FARE.
XC1
Sunday, August 7.
BREAKFAST.
Cold sole, pigeon pie, sardines, eggs,
DINNER.
Boiled salmon (2-| lbs.), shrimp sauce, cucumber. Roast leg of lamb (4-£ lbs.), peas, potatoes.
Velvet cream with greengages.
Neufchatel cheese, &c.
KITCHEN.
Stewed knuckle of veal with peas, potatoes, fruit pudding.
August S.
BREAKFAST.
Cold lamb, omelet, rolls, fruit.
DINNER.
Mayonnaise of salmon.
Minced lamb, Maintenon cutlets, mashed potatoes, baked mushrooms.
Belgian pudding.
Cheese.
KITCHEN.
Veal made hot, dumplings, potatoes.
August 9.
BREAKFAST.
Bone of lamb, broiled, anchovies, hung beef, poached eggs.
DINNER.
Vermicelli soup.
Braised fowl with fresh tomatoes, boiled ham, French beans.
Apple Charlotte.
Cheese, &c.
KITCHEN.
Beef steak, potatoes, boiled rice.
XC11
BILLS OF FAMILY FARE.
August 10.
BREAKFAST.
Ham, eggs, cold fowl, fruit.
DINNER.
Boiled mackerel.
Savoury rump steak, stewed sheep’s brains, fried potatoes, fried French beans.
Ehenish cream.
Cheese, &c.
KITCHEN.
Mutton pie, potatoes.
August 11.
BREAKFAST.
Broiled haddock, ham, marmalade.
DINNER.
Fried whiting.
Roast leg of mutton (7 lbs.), French beans, mashed potatoes, Yorkshire pudding.
Mould of greengages, cream.
Cheese, &c.
KITCHEN.
Soused mackerel, pie made hot, potatoes.
August 12.
BREAKFAST.
Potted ham, slices of mutton broiled, cold mutton. DINNER.
Fillets of sole with white sauce.
Fillet of mutton, veal olives, French beans ala Frangaise, potatoes. Raspberry and currant tart.
Cheese, &c.
KITCHEN.
Cold mutton, salad, apple dumplings.
BILLS OF FAMILY FARE. XCI11
August 13.
BREAKFAST.
Broiled whiting, sheep’s tongues, potted ham, hot cake.
DINNER.
Salmon cutlets with Tartar sauce.
Lamb’s fry, boiled bacon, broad beans, potatoes.
Boiled tapioca pudding.
Cheese, &c.
KITCHEN.
Hashed mutton, with dumplings, potatoes.
Sunday, August 14.
BREAKFAST.
Cold bacon, lamb chops, savoury omelet.
DINNER.
Gravy soup.
Marengo of fowl, French beans.
Grouse, greengage Charlotte.
Cheese, &c.
KITCHEN.
Silver side of round of beef (8 lbs.), carrots, potatoes, apple pudding.
August 15.
BREAKFAST.
Cold beef, fowl made hot, broiled bacon.
DINNER.
Baked haddock.
Lamb chops, force meat roll, French beans, potatoes. Plum tart, cream.
Cheese, &c.
KITCHEN.
Cold beef, salad, pudding made hot.
XC1V
BILLS OF FAMILY FARE.
August 16.
BREAKFAST.
Scolloped fish, cold beef, forcemeat roll .
DINNER.
Rice soup.
Fricasseed rabbit, mutton chops, stewed mushrooms, mashed potatoes.
Tomato toast, sweet macaroni.
Cheese, &c.
KITCHEN.
Cold beef, potatoes, suet pudding.
August 17.
BREAKFAST.
Broiled whiting, cold beef, rolls, marmalade.
DINNER.
Fried soles.
Shoulder of lamb (4 lbs.), French beans, potatoes, salad. Apple souffle.
Cheese, &c.
KITCHEN.
Toad in a hole, potatoes.
August 18.
BREAKFAST.
Cold sole, cold lamb, poached eggs. DINNER.
Macaroni soup.
Broiled bladebone of lamb, veal olives, fried French beans. Cumberland pudding.
Cheese, &c.
KITCHEN.
Liver and bacon, potatoes, rice pudding.
BILLS OF FAMILY FARE.
XCV
August 19.
BREAKFAST.
Boiled tongue, poached eggs, sardines. DINNER.
Mayonnaise of lobster.
Braised mutton cutlets, giblet pie, cauliflower. Sweet tapioca.
Cheese, &c.
KITCHEN.
Haricot mutton, potatoes.
August 20.
BREAKFAST.
Giblet pie, tongue, hot cake.
DINNER.
Boiled skate.
Curried fowl, lamb chops, rice, potatoes. Matrimony pudding. Neufchatel cheese, &c.
KITCHEN.
Baked sheep’s hearts, potatoes.
Sunday, August 21.
BREAKFAST.
Curried fowl made hot, tongue, eggs, fruit. DINNER.
Turbot, lobster sauce, cucumber.
Eoast beef (9 lbs.), horseradish, French beans, potatoes. Cheese souffle, blancmange.
KITCHEN.
Veal and bacon pie, beans, potatoes.
XCV1
BILLS OF FAMILY FAKE.
August 22.
BREAKFAST.
Cold beef, tongue, anchovies, rolls. DINNER.
Mayonnaise of turbot, cold beef. Grouse, sweet omelet.
Cheese, &c.
KITCHEN.
Cold veal pie, salad, baked rice pudding.
August 23.
BREAKFAST.
Cold grouse, tongue, beef, eggs. DINNER.
Fillets of sole, with sweet herbs.
Beef with mushrooms, artichokes. Bashaws of lobster, greengage tart, cream. Cheese, &c.
KITCHEN.
Cold beef, salad.
August 24.
BREAKFAST.
Sole made hot, potted tongue, broiled kidneys.
DINNER.
Fried whiting.
Grenatins of veal, roast pigeons, French beans, potatoes. American blancmange.
Cheese, &c.
KITCHEN.
Stewed ox kidney, potatoes.
BILLS OF FAMILY FAKE.
XCV11
August 25.
BREAKFAST.
Potted tongue, pigeon, omelet.
DINNER.
Broiled mackerel.
Boiled leg of lamb (5 lbs.), caper sauce, mashed turnips, carrots,
potatoes.
Mould of greengages, Devonshire cream.
Cheese, &c.
KITCHEN.
Mutton pudding, potatoes.
‘ August 26.
BREAKFAST.
Broiled haddock, potted tongue, cold lamb, eggs.
DINNER.
Economical soup.
Curried lamb, rice, veal and ham pie, French beans a la Fran§aise.
Cabinet pudding.
Cheese, &c.
KITCHEN.
Cold lamb, salad, apple pudding.
August 27.
BREAKFAST.
Veal and ham pie, anchovies, eggs, marmalade.
DINNER.
Fried soles.
Mutton cutlets with tomato sauce, baked mushrooms, artichokes.
Damson tart, custard.
‘Cheese, &c.
KITCHEN.
Soup, Irish stew, f
XCV111
BILLS OF FAMILY FAEE.
Sunday, August 28.
BREAKFAST.
Cold sole, veal pie, eggs.
DINNER.
Braised salmon (2^ lbs.).
Roast capon, ham, French beans, potatoes.
Lemon bread pudding, cheese souffle.
KITCHEN.
Half a shoulder of veal (4 lbs.), potatoes, batter pudding.
August 29.
BREAKFAST.
Ham, leg of capon broiled, rolls, honey. DINNER.
Mayonnaise of salmon.
Curried veal, rice, croquets of capon. Sweet omelet.
Cheese, &c.
KITCHEN.
Scolloped salmon, cold veal, salad.
August 30.
BREAKFAST.
Ham, croquets made hot, anchovies.
DINNER.
Giblet soup.
Lamb cutlets with cucumbers, veal patties, French beans, mashed potatoes.
Baked rice pudding.
Cheese, &c.*
KITCHEN.
Beef steak pudding, potatoes.
BILLS OF FAMILY FARE.
XC1X
August 31.
BREAKFAST.
Mutton cutlets, ham, broiled haddock.
DINNER.
Fried whiting.
Rump steak, fried potatoes, French beans a la Fra^aise. Bashaws of lobster, mould of apples.
Cheese, &c.
KITCHEN.
Stewed sheep’s head, potatoes, dumplings.
September 1.
BREAKFAST.
Sausages on toast, broiled whiting.
DINNER.
Fillets of soles.
Maintenon cutlets, French beans, mashed potatoes. Grouse, marmalade pudding.
Cheese, &c.
KITCHEN.
Mutton chops, potatoes.
September 2.
BREAKFAST.
Cold grouse, broiled kidneys, sardines.
DINNER.
Boiled haddock, egg sauce.
Lamb’s head and mince, rump steak pie, stewed cucumbers,
potatoes.
Greengage Charlotte.
Cheese, &c.
KITCHEN.
Sausage pudding, potatoes, f 2
e
BILLS OF FAMILY FARE.
September 3.
BREAKFAST.
Scolloped fish, cold pie, eggs.
‘ DINNER.
Ox tail soup.
Partridges, bread sauce, fried French beans. Conservative pudding, stewed cheese.
KITCHEN.
Fried plaice, head and mince made hot, potatoes.
Sunday, September 4.
BREAKFAST.
Pie, broiled ham, poached eggs, honey. DINNER.
Brill, shrimp sauce, cucumber.
Aitchbone of beef (11 lbs.), carrots, sprouts, potatoes. Bashaws of lobster, Prince Albert’s pudding. Cheese, &c.
KITCHEN.
Stewed beef steak, potatoes, damson pudding.
September S.
BREAKFAST.
Cold beef, savoury omelet, rolls.
DINNER.
Scolloped fish,
Bubble and squeak, cold beef, salad. Oyster patties, currant pudding. Cheese, &c.
KITCHEN.
Pea soup, pork chops, potatoes.
BILLS OF FAMILY FARE.
ci
September 6.
BREAKFAST.
Cold beef, broiled sole, apple marmalade.
DINNER.
Mullet in paper.
Stewed kidneys, veal and ham pie, Jerusalem artichokes, potatoes.
Jersey pudding.
Cheese, &c.
KITCHEN.
Pea soup, cold beef, potatoes, cold pudding.
September 7.
BREAKFAST.
Cold beef, veal pie, sardines, honey. DINNER.
Braised fowl with fresh tomatoes, mashed potatoes. Anchovy toast, apple Charlotte.
Cheese, &c.
KITCHEN.
. Tripe, potatoes.
September 8.
BREAKFAST.
Broiled mushrooms, broiled haddock, eggs.
DINNER.
Julien soup.
Roast loin of mutton (5 lbs.), scarlet beans, potatoes. Potato pudding.
Cheese, &c.
KITCHEN.
Toad in a hole, potatoes.
Cll
BILLS OF FAMILY FARE.
September 9.
BREAKFAST.
Rolled tongue, poached eggs.
DINNER.
Fried soles.
Mutton, with mushrooms (2nd dressing), scarlet beans, potatoes.
Zandrina’s pudding.
Cheese, &c.
KITCHEN.
Boiled cow heel, potatoes, rice pudding.
September lO.
BREAKFAST.
Cold sole, tongue, honey.
DINNER.
Cold oysters, lemons, brown bread and butter. Grenatins of veal, stewed endive, mashed potatoes. Baked marrow pudding.
Cheese, &c.
KITCHEN.
Cold mutton, potatoes, baked apple dumplings. *
Sunday, September XI.
BREAKFAST.
Omelet, tongue, anchovies, marmalade.
DINNER.
Ox-tail soup.
Roast hare, boiled pork (3 lbs.), beans, potatoes. Amsterdam pudding.
Cheese, &c.
KITCHEN.
Roast beef (8 lbs.), potatoes, Yorkshire pudding.
BILLS OF FAMILY FAKE.
cm
September 12.
BREAKFAST.
Cold pork, tongue, eggs, honey, rolls.
DINNER.
Ox-tail soup.
Hashed hare, mutton chops, stewed celery, potatoes. Lemon bread pudding.
KITCHEN.
Cold beef, potatoes.
September 13,
BREAKFAST.
Poj-k, broiled, potted tongue, eggs, marmalade. DINNER.
Boiled cod (3 lbs.), oyster sauce.
Beef with mushrooms, Jerusalem artichokes, potatoes. Stewed cheese, Clifton puffets.
KITCHEN.
Cold beef, salad, apple dumplings.
September 14.
BREAKFAST.
Scolloped cod, potted tongue, honey. •
DINNER.
Curried cod, rice.
Fricasseed tripe (white), roast pigeons, beans, potatoes. Matrimony pudding.
Cheese, &c.
KITCHEN.
Mutton chops, potatoes.
CIV
BILLS OF FAMILY FA BE.
September 15.
BREAKFAST.
Cold pigeons, kippered salmon, potted tongue.
DINNER.
Vermicelli soup.
Roast leg of pork (4i lbs.), apple-sauce, scarlet beans, potatoes.
Swiss pudding.
Cheese, &c.
KITCHEN.
Sausage pudding, potatoes.
September 16.
BREAKFAST.
Mock brawn, hung beef, omelet. . DINNER.
Scolloped oysters, minced pork, plain mutton cutlets, mashed potatoes.
Cumberland pudding.
Cheese, &c.
KITCHEN.
Cold pork, potatoes, boiled ice.
September 17.
BREAKFAST.
Mutton cutlets made hot, mock brtiwn, eggs. DINNER.
Stewed eels (l^ lb.).
Savoury rump steak, fried potatoes. Lemon dumplings.
Cheese, &c.
KITCHEN.
Beef steak, potatoes.
BILLS OF FAMILY FARE.
CV
Sunday, September 18.
BREAKFAST.
Broiled haddock, mock brawn, hot cake, poached eggs.
DINNER.
Julien soup.
Boiled leg of mutton (6 lbs.), mashed turnips, carrots, potatoes. Grouse, baked marmalade pudding.
Cheese, &c.
KITCHEN.
Stewed shin of beef, cabbage, potatoes, damson pudding.
September 19.
BREAKFAST.
Cold grouse, broiled slices of mutton, mock brawn, rolls.
DINNER.
Economical soup.
Curried mutton, rice, fried oysters, Jerusalem artichokes. Bread and cheese pudding, omelet with preserves.
KITCHEN.
Stew made hot, potatoes.
September 20.
BREAKFAST.
Croquets of mutton, mock brawn, anchovies, eggs. DINNER.
Fillets of sole with muscle sauce.
Eump steak pudding, potatoes, beans.
Apple Charlotte, cheesikins.
KITCHEN.
Soup, cold mutton, potatoes.
OVi BILLS OF FAMILY FAEE.
September 21.
BREAKFAST.
Broiled ham, fried eggs, mock brawn .
DINNER.
Roast- fowl, boiled ham, beans a la Frangaise, mashed potatoes. Bashaws of lobster, damson tart, cream.
Cheese, celery, &c.
KITCHEN.
Ox kidney pudding, potatoes.
September 22.
BREAKFAST.
Ham, cold fowl, sardines.
DINNER.
Gravy soup.
Stuffed loin of mutton (5 lbs.), cauliflower, potatoes. Almond bread pudding.
Cheese, &c.
KITCHEN.
Sheep’s head, cabbage, potatoes.
September 23.
BREAKFAST.
Ham, mutton made hot, dried haddock.
DINNER.
Oyster soup.
Stuffed vegetable marrows, rabbit pie, mashed potatoes. Mould of rice with preserves.
Cheese, &c.
KITCHEN.
Cold mutton, potatoes, treacle pudding.
BILLS OF FAMILY FARE.
CV11
September 24.
BREAKFAST.
Rabbit pie, ham, marmalade.
DINNER.
Fried whiting.
Stewed cow heel, scarlet beans, potatoes. Roast partridges, apple tart. Cheese, &c.
KITCHEN.
Beef steak, potatoes.
Sunday, September 25.
BREAKFAST.
Cold partridge, potted ham, pie.
DINNER.
Small turbot, lobster-sauce, cucumber. Fricandeau of veal, spinach.
Boiled leg of pork (4£ lbs.), Brussels sprouts, potatoes.
A pudding for a prince.
Cheese, celery.
KITCHEN.
Roast shoulder of mutton (6 lbs.), potatoes, suet dumplings.
September 26.
BREAKFAST.
Cold pork, eggs, potted ham, rolls.
DINNER.
Scolloped fish.
Mayonnaise of fricandeau, mutton with truffles, mashed potatoes.
Victoria’s pudding.
Cheese, &c.
KITCHEN.
Cold mutton, mashed potatoes.
CV111
BILLS OF FAMILY FAEE.
September 27.
BREAKFAST.
Cold mutton, cold pork, omelet.
DINNER.
Carrot soup.
Marengo of fowl, mutton rissoles, brocoli. Sponge cakes with apple snow. Cheese, &c.
KITCHEN.
\
Hashed mutton, hard dumplings, potatoes.
September 28.
BREAKFAST.
Rissoles made hot, cold pork, anchovies. DINNER.
Cold oysters, lemons, brown bread and butter. Haricot of mutton, potatoes.
College pudding, cheese souffle.
KITCHEN.
Beef steak pudding, potatoes.
September 29.
BREAKFAST.
Rolled tongue, broiled whiting. DINNER.
Boiled cod (3 lbs.), oyster-sauce.
Roast goose, apple-sauce, scarlet beans, potatoes. Raisin pudding.
Cheese, celery.
KITCHEN.
Pork chops, potatoes, apple pudding.
BILLS OF FAMILY FARE.
C1X
September 30.
BREAKFAST.
Dried haddock, tongue, poached eggs.
DINNER.
Scolloped fish.
Giblet pie, hashed goose, mashed potatoes. Annette’s pudding.
Cheese, &c.
KITCHEN.
Cold goose, potatoes.
October 1.
BREAKFAST.
Giblet pie, tongue, sardines.
DINNER.
Fried soles.
Fricasseed tripe (2 lbs.), plain mutton cutlets, brocoli, potatoes.
Ground rice souffle.
Cheese, &c.
KITCHEN.
Sausages, pudding, potatoes.
Sunday, October 2.
BREAKFAST.
Cold sole, cutlets made hot, tongue.
DINNER.
Palestine soup.
Roast beef (9 lbs.), horseradish, brocoli, potatoes. Velvet cream.
Cheese, &c.
KITCHEN.
Calf’s heart, potatoes, apple tart.
cx
BILLS OF FAMILY FARE.
October 3.
BREAKFAST.
Cold beef, tongue, marmalade, rolls. DINNER.
Dory, caper sauce.
Cold beef, salad, pork sausages, mashed potatoes. German pudding.
Cheese, &c.
KITCHEN.
Hashed heart, potatoes, cold tart.
October 4.
BREAKFAST.
Sausages made hot, cold beef, potted tongue. DINNER.
Mock whitebait, lemon, brown bread and butter. Beef with mushrooms, pigeon pie, sprouts, potatoes. Apple Charlotte.
Cheese, &c.
KITCHEN.
Cold beef, potatoes.
October 5.
BREAKFAST.
Pigeon pie, potted tongue, eggs, marmalade.
DINNER.
Julien soup.
Curried fowl, rice, oyster patties, brocoli, potatoes. Hasty puffs.
Cheese, &c.
KITCHEN.
Beef and potato pie.
BILLS OF FAMILY FARE.
CXI
October 6.
BREAKFAST.
Bloaters, potted tongue, eggs.
DINNER.
Fried cod’s roes.
Stuffed loin of mutton (5 lbs.), stewed endive, potatoes. Regent pudding.
Cheese, &c.
KITCHEN.
Pork chops, potatoes.
October 7.
BREAKFAST.
Potted shrimps, savoury omelet, cold mutton.
DINNER.
Rice soup.
Breast of veal (6 lbs.) stewed with oysters, Bath chap, cauliflower,
potatoes.
Guernsey pudding.
Cheese, &c.
KITCHEN.
Cold mutton, potatoes.
October 8.
BREAKFAST.
Mutton cutlets in haste, Bath chap, potted shrimps, honey.
DINNER.
Fried whiting.
Minced veal, rump steak, mashed potatoes, sorrel. Semolina pudding.
Cheese, &c.
KITCHEN.
Cold veal, Bath chap, potatoes.
CX11
BILLS OF FAMILY FARE.
Sunday, October 9.
BREAKFAST.
Minced meat pate, bloaters, poached eggs.
DINNER.
Carrot soup.
Leg of pork (4 lbs.) with Italian sauce, Brussels sprouts, mashed potatoes.
Partridges, omelet souffle, cheesikins. KITCHEN.
Beef steak pie, potatoes, damson pudding.
October lO.
BREAKFAST.
Partridge, minced meat pate, rolls, marmalade. DINNER.
Boiled cod, oyster sauce.
Minced pork, mashed potatoes, plain mutton cutlets. Annette’s pudding.
KITCHEN.
Cold beef-steak pie, potatoes, baked rice pudding.
October IX.
BREAKFAST.
Kippered salmon, mutton chops, eggs, hung beef.
DINNER.
Scolloped fish.
Boiled aitchbone of beef (11 lbs.), carrots, greens, potatoes. Belgian pudding. .
Stewed cheese.
KITCHEN.
Mutton chops, potatoes.
BILLS OF FAMILY FARE.
CX111
October 12.
BREAKFAST.
Cold beef, buttered eggs, honey.
DINNER.
Macaroni soup.
Bubble and squeak, stewed cow heel, potatoes. Raisin pudding.
Cheese, &c.
KITCHEN.
Cold beef, potatoes, rice pudding.
October 13.
BREAKFAST.
Broiled sole, cold beef, hot cake.
DINNER.
Vegetable soup.
Irish stew.
Scolloped oysters, apple fritters. Cheese, &c.
KITCHEN.
Pea soup, cold beef, potatoes.
October 14.
BREAKFAST.
Broiled ham, fried eggs, potted shrimps.
DINNER.
Stewed eels (1-^- lb.).
Roast shoulder of mutton (5 lbs.), onion-sauce, brocoli, potatoes.
Bath pudding.
Cheese, &c.
KITCHEN.
Cold beef, potatoes, treacle pudding, g
exiv
BILLS OF FAMILY FARE.
October 15.
BREAKFAST.
Cold mutton, dried haddock, potted shrimps, honey.
DINNER.
Fresh herrings.
Mutton with mushrooms, mashed potatoes. Scolloped muscles, mould of rice.
Cheese, &c.
KITCHEN.
Cold mutton, potatoes, baked suet pudding.
Sunday, October 16.
BREAKFAST.
Sausages, savoury omelet, anchovies, preserves.
DINNER.
Julien soup.
Boiled fowl, tongue, artichokes, potatoes. Bashaws of lobster, Lady Betty’s pudding. Cheese, celery, &c.
KITCHEN.
Yeal cutlets, potatoes, jam pudding.
October 17.
BREAKFAST.
Tongue, fowl, poached eggs, rolls.
DINNER.
I
Economical white soup.
Savoury rump steak, fried potatoes, black pudding. Cumberland pudding.
Cheese, celery, &c.
KITCHEN.
Sausage meat pie, potatoes.
BILLS OF FAMILY FARE.
CXY
October 18.
BREAKFAST.
%
Bloaters, tongue, sardines, marmalade. DINNER.
Fillets of sole with sweet herbs. Gravy curry (veal), rice, lobster cutlets. Lemon bread pudding.
Cheese, &c.
KITCHEN.
Sea pie, potatoes.
October 19.
BREAKFAST.
Lobster cutlets made hot, potted tongue, kidneys.
DINNER.
Ox -tail soup.
Mutton cutlets with vegetable-sauce, mashed potatoes. Grouse, Clarence pudding.
Cheese, &c.
KITCHEN.
Boiled pork (4 lbs.), greens, potatoes.
October 20.
BREAKFAST.
Cold pork, grouse, eggs.
DINNER.
Ox-tail soup.
Fricasseed rabbit, curried oysters, rice, brocoli. College pudding.
Cheese, &c.
KITCHEN.
Cold pork, potatoes, apple dumplings, g 2
CXV1
BILLS OF FAMILY FARE.
October 21.
BREAKFAST.
Broiled pork, potted tongue, buttered eggs, preserves.
DINNER.
Fried smelts.
Ox palates, veal olives, sorrel, potatoes.
Swiss pudding.
Cheese, celery, &c.
KITCHEN.
Stewed ox kidney, potatoes.
October 22.
BREAKFAST.
Mock brawn, veal olives made hot, anchovies, marmalade.
DINNER.
Sheep’s head soup.
Fricasseed tripe, mutton chops, potatoes.
Baked macaroni pudding.
Cheese, &c.
KITCHEN.
Beef steak pudding, potatoes.
Sunday, October 23.
BREAKFAST.
Broiled haddock, mock brawn, soda scones, honey.
DINNER.
Buttered soles.
Best end of neck of veal, roasted (4 lbs.), ham, Jerusalem artichokes, mashed potatoes. Partridges, matrimony pudding.
Cheese, &c.
KITCHEN.
Roast ox heart, potatoes, gooseberry jam pudding.
BILLS OF FAMILY FARE. CXVli
October 24.
BREAKFAST.
Cold sole, ham, partridge, rolls
DINNER.
Oyster soup.
Veal and ham cutlets with Tartar sauce, hashed ox heart, brocoli. Victoria pudding, cheese biscuits.
KITCHEN.
Hashed heart, potatoes, cold pudding.
October 25.
BREAKFAST.
Ham, mock brawn, bloaters.
DINNER.
Onion soup.
Roast leg of mutton (7 lbs.), laver, potatoes, stewed celery. Open apple tart.
Cheese, &c.
KITCHEN.
Toad in a hole, potatoes.
October 26.
BREAKFAST.
Cold mutton, ham, sardines, poached eggs. DINNER.
Cold oysters, lemon, brown bread and butter.
Fillet of mutton, stuffed Spanish onions, mashed potatoes. Baked cocoa nut pudding.
Cheese, &c.
KITCHEN.
Cold mutton, potatoes.
CXV111
BILLS OF FAMILY FARE.
October 27.
BREAKFAST.
Scolloped muscles, broiled mutton, potted ham, marmalade.
* DINNER.
Fried eels, Tartar sauce.
Roast pheasant, bread sauce, fried artichokes.
Boiled marrow pudding Cheese, &c.
KITCHEN.
Hashed mutton, with dumplings, potatoes.
October 28.
BREAKFAST.
Potted ham, kippered salmon, plain omelet, rolls.
DINNER.
Vermicelli soup.
Calf’s feet with Spanish sauce, pigeon pie, mashed potatoes. Apple Charlotte.
Cheese, &c.
KITCHEN.
Beef steak, potatoes.
October 29.
BREAKFAST.
Pigeon pie, broiled haddock, hot cake, honey.
DINNER.
Fried soles.
Stewed kidneys, greens, potatoes. Grouse, currant pudding.
Cheese, celery, &c.
KITCHEN.
Sausage pudding, potatoes.
BILLS OF FAMILY FARE.
CX1X
Sunday, October 30.
BREAKFAST.
Cold sole, grouse, poached eggs.
DINNER.
Small turbot, lobster sauce.
Baked calfs head (half), pickled pork, brocoli, potatoes. Partridges, United States pudding.
Cheese, &c.
KITCHEN.
Roast beef (7 lbs.), greens, Yorkshire pudding.
October 31.
BREAKFAST.
Cold pork, scolloped fish, partridge, rolls.
DINNER.
Curried fish, rice.
Hashed calfs head, rissoles of beef, spinach, potatoes. Almond and bread pudding.
Cheese, celery.
KITCHEN.
Cold beef, potatoes.
November 1.
BREAKFAST.
Rissoles made hot, cold pork, bloaters, muffins.
DINNER.
Economical soup.
Stuffed cabbage, mutton cutlets, potatoes. Lemon dumplings.
Cheese, &c.
KITCHEN.
Hashed beef, dumplings, potatoes.
cxx
BILLS OF FAMILY FAKE.
November 2.
BREAKFAST.
Broiled Avhiting, mutton cutlets, hung beef, eggs. DINNER.
Fried cod (2 lbs.), fried oysters.
Boiled brisket of beef (7 lbs.), greens, carrots, potatoes. Stewed cheese, potato pudding.
KITCHEN.
Stewed cow heel, potatoes.
November 3.
BREAKFAST.
Scolloped fish, cold beef, marmalade.
DINNER.
Vegetable soup.
Curried fowl, rice, cold beef, salad, fried potatoes. Regent pudding.
Cheese, &c.
KITCHEN.
Toad in a hole, potatoes.
November a.
BREAKFAST.
Broiled sole, cold beef, poached eggs. DINNER.
Ox cheek a la mode.
Pork cutlets with tomato sauce, spinach, potatoes. Derbyshire pudding.
Cheese, &c.
KITCHEN.
Cold beef, baked potatoes.
BILLS OF FAMILY FARE.
CXX1
November 5.
BREAKFAST.
Sausages on toast, cold beef, sardines. DINNER.
Dory, caper-sauce.
Stewed giblets, nraslied potatoes, veal and ham pie. Cup puddings, cheesikins.
KITCHEN.
Ox cheek a la mode, bubble and squeak.
Sunday, November 6.
BREAKFAST.
Veal pie, scolloped fish, marmalade.
DINNER.
Vermicelli soup.
Roast loin of mutton (5 lbs.), lobster cutlets, spinach, potatoes. Ground rice souffle, stewed apples.
Cheese, celery, &c.
KITCHEN.
Mutton pudding, potatoes, apple tart.
November 7.
BREAKFAST.
Cold mutton, veal pie, sardines, rolls.
DINNER.
Fresh herrings.
Rump steak, oyster sauce, croquets of mutton, brocoli, potatoes.
Blancmange.
Cheese, &c.
KITCHEN.
Cold mutton, roasted potatoes, cold tart.
CXX11
BILLS OF FAMILY FARE.
Wovember 8.
BREAKFAST.
Broiled ham, fried eggs, croquets made hot.
DINNER.
Carrot soup.
Maintenon cutlets, stuffed onions, mashed potatoes. Preserved damson tart.
Cheese, &c.
KITCHEN.
Cold mutton, potatoes, apple pudding.
Wovember 9.
BREAKFAST.
Minced meat cakes, bloaters, eggs, marmalade. DINNER.
Baked cod’s head and shoulders, with supreme sauce. Boiled fowl, white sauce, pickled pork (3 lbs.), artichokes,
potatoes.
Chestnut pudding.
Cheese, &c.
KITCHEN.
Sheep’s hearts, cabbage, potatoes.
November lO.
BREAKFAST.
Cold pork, fowl, poached eggs.
DINNER.
Scolloped fish.
Rump steak pudding, potatoes. Partridges, apple mould. Cheese, &c.
KITCHEN.
Sausage pudding, potatoes.
BILLS OF FAMILY FAKE.
CXXlll
November 11.
BREAKFAST.
Cold pork, partridge, omelet.
DINNER.
Palestine soup.
Fried tripe and onions, mutton chops, potatoes. Belgian pudding.
Cheese, &c.
KITCHEN.
Mutton chops, potatoes.
November 12.
BREAKFAST.
Minced meat pat4, broiled whiting, muffins.
DINNER.
Baked haddock.
Fricasseed rabbit, spinach, mashed potatoes. Jam Charlotte.
Cheese, &c.
KITCHEN.
Pig’s try, potatoes.
Sunday, November 13.
BREAKFAST.
Scolloped fish, minced meat pate, hung beef, marmalade.
DINNER.
Small turbot, lobster sauce, beetroot salad.
Boast sucking-pig, apple-sauce, curried kidneys, rice, Brussels sprouts, potatoes.
Almond and rice mould, cheese souffle.
KITCHEN.
Stewed beef, greens, potatoes, baked apple dumplings.
CXX1Y
BILLS OF FAMILY FARE.
■November 14.
BREAKFAST.
Poached eggs, minced meat pate, curry, rolls.
DINNER.
Scolloped fish.
Mutton cutlets, with Indian sauce, cold pig, salad, fried potatoes.
Madeira pudding.
Cheese, &c.
KITCHEN.
Cold pig, potatoes.
November 15.
BREAKFAST.
Sheep’s tongues, broiled haddock, muffins, preserves.
DINNER.
Onion soup.
Roast beef (9 lbs.), horseradish sauce, brocoli, potatoes. Yorkshire pudding Apple Charlotte.
Cheese, &c.
KITCHEN.
Broiled pig, potatoes, boiled rice pudding.
November 16.
BREAKFAST.
Cold beef, scolloped muscles, savoury omelet. DINNER.
Cold oysters, lemon, brown bread and butter. Beef, with savoury rice, sorrel, fried potatoes. Snipes, Jersey pudding.
Cheese, &c.
KITCHEN.
Cold beef, potatoes.
BILLS OF FAMILY FARE.
CXXV
November 17.
BREAKFAST.
Cold beef, rolled tongue, sardines.
DINNER.
Fried whiting.
Beef and potato pie, stewed sheep’s brains, Brussels sprouts. Savoury macaroni, German puffs.
KITCHEN.
Hashed beef, with dumplings, potatoes.
November 18.
BREAKFAST.
Rolled tongue, mutton cutlets, muffins, eggs. DINNER.
Fillets of sole, with Tartar sauce.
Jugged hare, currant jelly, spinach, mashed potatoes. Ginger and bread pudding, cheesikins.
KITCHEN.
Boiled sole, Irish stew.
November 19.
BREAKFAST.
Fillet of sole made hot, tongue, soda scones, marmalade.
DINNER.
Hare soup.
Fried cow heel, onion fritters, plain mutton cutlets, potatoes,
brocoli.
Prince Albert’s pudding.
Cheese, &c.
KITCHEN.
Liver and bacon, potatoes
CXXV1
BILLS OF FAMILY FARE.
Sunday, November 20.
BREAKFAST.
Cutlets made hot, potted tongue, hot cake, anchovies.
DINNER.
Tapioca soup.
Roast capon, sausages, Jerusalem artichokes, potatoes, spinach. Mince pies, cheese fondu.
KITCHEN.
Shoulder of mutton (6 lbs.), greens, potatoes.
Mince pies.
November 21.
BREAKFAST.
Sausages made hot, potted tongue, cold mutton, rolls.
DINNER.
Stewed eels (1A lb.),
Legs of capon, broiled, minced mutton with macaroni, mashed potatoes, Brussels sprouts.
Almond and potato pudding.
Cheese, &c.
KITCHEN.
Cold mutton, potatoes, pickles.
November 22.
BREAKFAST.
Potted tongue, dried haddock, buttered eggs. DINNER.
Gravy soup.
Roast loin of pork (4 lbs.), apple-sauce, rissoles of fowl, sorrel,
mashed potatoes.
Italian roll.
Cheese, &c.
KITCHEN.
Mutton and potato pie, pancakes.
BILLS OF FAMILY FARE.
November 23.
BREAKFAST.
Rissoles made hot, potted tongue, bloaters, cake. DINNER.
Small brill, shrimp sauce, beetroot salad. Minced pork cutlets, pigeon pie, mashed potatoes. Annette’s pudding.
Cheese, &c.
KITCHEN.
Cold pork, potatoes, rice pudding.
November 2ft.
BREAKFAST. Pigeon pie, scolloped fish.
DINNER.
Mock whitebait, lemon, brown bread and butter. Stewed rump steak, potatoes, curried oysters, rice. Brandy bread pudding, cheese biscuits.
KITCHEN.
Stewed ox kidney, potatoes.
November 25.
BREAKFAST.
Pigeon pie, broiled whiting, potted shrimps. DINNER.
Fried eels (1^ lb.).
Haricot of mutton, potatoes.
Larks, Victoria’s pudding.
Cheese, &c.
cxxvii
KITCHEN.
Boiled tripe, onions, potatoes.
exxvm
BILLS OF FAMILY FARE.
November 26.
BREAKFAST.
Potted shrimps, minced meat cakes, poached eggs.
DINNER Rice soup.
Stewed kidneys, veal cutlets, sorrel, potatoes. Apple fritters.
Cheese, &c.
KITCHEN.
Stewed sheep’s head, potatoes.
Sunday, November 27.
BREAKFAST.
Veal cutlets, broiled ham, fried eggs.
DINNER.
Boiled cod (3 lbs.), oyster sauce.
Stilton of beef (8 lbs.), potatoes, fried artichokes.
Clarence pudding Cheese, &c.
KITCHEN.
Stewed knuckle of veal (5 lbs.) with rice, potatoes, jam pudding.
November 28.
BREAKFAST.
Scolloped fish, cold beef, rolls, marmalade.
DINNER.
Curried cod, rice.
Cold beef, salad.
Bashaws of lobster, currant pudding. Cheese, &c.
KITCHEN.
Veal made hot, potatoes, cold pudding.
BILLS OF FAMILY FARE.
CXX1X
November 29.
BREAKFAST.
Kidneys, cold beef, bloaters.
DINNER.
Julien soup.
Roast pheasant, bread sauce, artichokes, mashed potatoes. Scolloped oysters, college pudding.
Cheese, &c.
KITCHEN.
Cold beef, potatoes.
WTovember 30.
BREAKFAST.
Rissoles of beef, cold pheasant, sardines, hot cakes. DINNER.
Fillets of sole, with muscle sauce.
Chump end of loin of veal (6 lbs.), ham, Brussels sprouts, mashed potatoes.
Baked marmalade pudding.
Cheese, &c.
KITCHEN.
Hashed beef, mashed potatoes, apple dumplings.
December 1.
BREAKFAST.
Cold ham, savoury omelet, dried sprats.
DINNER.
Italian paste soup.
Veal and ham cutlets, with Tartar sauce, fried artichokes. Partridges, bread sauce.
Boiled marrow pudding, cheesikins.
KITCHEN.
Sea pie, potatoes.
b
cxxx
BILLS OF FAMILY FARE.
December 2.
BREAKFAST.
Rissoles of veal, ham, partridge.
DINNER.
Fried skate.
Stewed ox palates, Neapolitan agnellotti, spinach, potatoes. Lady Betty’s pudding.
Cheese, celery.
KITCHEN.
Cold veal, potatoes, treacle pudding.
December 3.
BREAKFAST.
Ham, agnellotti, bloaters, muffins.
DINNER.
Dory, caper sauce.
Stewed cow heel, rump steak pie, mashed potatoes, brocoli. Orange fritters, cheese souffle.
KITCHEN.
Sausage pudding, potatoes.
Sunday, December 4.
BREAKFAST.
Scolloped fish, rump steak pie, potted shrimps.
DINNER.
Ox-tail soup.
Roast leg of mutton (7 lbs.), potatoes, Brussels sprouts. Stewed cheese, collegiate pudding.
KITCHEN.
Boiled pork (3 lbs.), greens, potatoes, apple tart.
BILLS OF FAMILY FARE.
CXXXl
December 5.
BREAKFAST.
Cold pork, slices of mutton broiled, potted shrimps, rolls.
DINNER.
Ox-tail soup.
Cold oysters, lemon, brown bread and butter.
Minced mutton cutlets with tomato sauce, mashed potatoes,
curried rabbit, rice.
Raisin pudding.
Cheese, &c.
KITCHEN.
Peas soup, cold mutton, potatoes.
December 6.
BREAKFAST.
Broiled pork, curry, cold mutton, muffins.
DINNER.
Macaroni soup.
Aitchbone of beef (11 lbs.), carrots, greens, potatoes. Apple Charlotte, Welsh rabbit.
KITCHEN.
Peas soup, hashed mutton, potatoes.
December 7.
BREAKFAST.
Cold beef, sardines, omelet, muffins.
DINNER.
Fried soles.
Cold beef, salad, oyster patties. Matrimony pudding.
KITCHEN.
Peas soup, cold beef, potatoes, h 2
CXXX11
BILLS OF FAMILY FARE.
December 3.
BREAKFAST.
Cold sole, cold beef, hot cake, eggs.
DINNER.
Fried smelts.
Bubble and squeak, stewed brains, mashed potatoes. Belgian pudding.
Cheese and celery.
KITCHEN.
Cold beef, roasted potatoes, baked rice pudding.
December 9.
BREAKFAST.
Bloaters, German sausage, eggs, marmalade.
DINNER.
Peas soup.
Boiled leg of mutton (5 lbs.), caper sauce, mashed turnips,
carrots, potatoes.
Larks, Regent pudding.
Cheese, &c.
KITCHEN.
Fried sheep’s hearts, mashed potatoes.
December 10.
BREAKFAST.
German sausage, cold mutton, broiled haddock.
DINNER.
Sprats.
Knuckle of veal stewed with rice, boiled bacon, greens, potatoes.
German pudding.
Cheese, &c.
KITCHEN.
Barley broth, cold mutton, potatoes.
BILLS OF FAMILY FARE.
CXXX111
Sunday, December 11.
BREAKFAST.
Cold bacon, potted shrimps, omelet, hot cake.
DINNER.
Carrot soup.
Roast leg of pork (4^ lbs.), apple-sauce, spinach, potatoes. Partridges, Brazilian pudding.
Cheese, celery.
KITCHEN.
Stewed veal, potatoes, jam pudding.
December 12.
BREAKFAST.
Partridge, bacon, shrimps, rolls, marmalade.
DINNER.
Tapioca soup.
Pork pilot, oyster patties, savoury rice, mashed potatoes Swiss pudding.
Cheese, &c.
KITCHEN.
Hashed mutton, dumplings, potatoes.
December 13.
BREAKFAST.
Broiled ham, poached eggs, anchovies.
DINNER.
Baked haddock.
Boiled fowl, Bath chap, stewed celery, potatoes. Guernsey pudding.
Cheese, &c.
KITCHEN.
Cold pork, potatoes, boiled rice
cxxxiv
BILLS OF FAMILY FAKE.
December 14.
BREAKFAST.
Cold fowl, chap, scolloped fish.
DINNER.
Economical white soup.
Rump steak, fried potatoes, fowl and ham patties. Jerusalem artichokes.
Jam sandwiches, cheesikins.
KITCHEN.
Beefsteak -pie, potatoes.
December 15.
BREAKFAST.
Sausages on toast, bloaters, patties, marmalade.
DINNER.
Buttered soles.
Stuffed breast of veal (6 lbs.), stewed, pickled pork (3 lbs.), Brussels sprouts, potatoes.
Prince Albert’s pudding.
Cheese, celery, &c.
KITCHEN.
Stewed ox kidney, potatoes.
December 16.
BREAKFAST.
Cold veal, pork, sole, muffins.
DINNER.
Palestine soup.
Roast loin of mutton (5 lbs.), minced veal, potatoes, greens. Baked cocoa-nut pudding.
Cheese, &c.
KITCHEN.
Cold pork, potatoes, apple dumplings.
BILLS OF FAMILY FARE.
CXXXV
December 17.
BKEAKFAST.
Minced veal, broiled pork, eggs.
DINNER.
Fresh herrings.
Mutton stewed with pickles, lobster patties, mashed potatoes. Almond and bread pudding.
Cheese, &c.
KITCHEN.
* Irish stew.
Sunday, December IS.
BREAKFAST.
Broiled ham, patties, buttered eggs, soda scones. DINNER.
Fried cod and oysters.
Boiled brisket of beef (8 lbs.), carrots, Savoy cabbage,
potatoes.
Pheasant, United States pudding.
Cheese, &c.
KITCHEN.
Haricot mutton, potatoes, currant dumplings.
December 19.
BREAKFAST.
Scolloped fish, cold beef, pheasant, rolls.
DINNER.
Fried smelts.
Fricasseed rabbit, cold beef, salad, mashed potatoes. Tapioca pudding.
Cheese, &c.
KITCHEN.
Peas soup, cold bee f, potatoes.
CXXXV1
BILLS OF FAMILY FARE.
December 20.
BREAKFAST.
Cold beef, rabbit, poached eggs. DINNER.
Dory, caper sauce.
Veal and ham pie, .snipes, spinach. Puddings in haste.
Cheese, celery.
KITCHEN.
Bubble and squeak, apple pudding.
December 21.
BREAKFAST.
Veal pie, scolloped fish, eggs, muffins.
DINNER.
Macaroni soup.
Fried tripe and onions, braised mutton cutlets, potatoes. Bath pudding.
Cheese, &c.
KITCHEN.
Sausage pudding, potatoes.
December 22.
BREAKFAST. *
Mutton cutlets, broiled whiting.
DINNER.
Grilled oysters.
Rump steak pudding, teal, mashed potatoes. Orange fritters, cheesikins.
KITCHEN.
Pork chops, potatoes, cabbage.
BILLS OF FAMILY FARE.
CXXXV11
December 23.
BREAKFAST.
Kippered salmon, minced meat pate, poached eggs, hot cake.
DINNER.
Fillets of sole with muscle sauce.
Giblet pie, pork cutlets with Spanish sauce, potatoes. Omelet souffld.
Cheese, celery.
KITCHEN.
Cow heel, potatoes, suet dumplings.
December 24.
BREAKFAST.
Giblet pie, broiled haddock, eggs, muffins. DINNER.
Crimped cod (2 lbs.), oyster sauce.
Braised veal cutlets, lobster patties, mashed potatoes. Lemon dumplings.
Cheese, celery.
KITCHEN.
Pickled pork (2 lbs.), peas pudding, cabbage, potatoes.
Sunday, December 25.
BREAKFAST.
Minced meat pate, broiled pork, fried eggs, hot cake.
DINNER.
Hare soup.
Roast beef, horseradish, boiled fowls, tongue, stewed celery. Brussels sprouts, potatoes.
Plum pudding, mince pies.
Stilton cheese, pulled bread.
KITCHEN.
Roast goose, apple-sauce, greens, potatoes, plum pudding.
cxxxvni
BILLS OF FAMILY FARE.
December 26.
BREAKFAST.
Cold fowl, tongue, anchovies, rolls.
DINNER.
Fried whiting.
Cold beef, minced fowl, pickles, potatoes. Fried plum pudding, cheese souffle.
KITCHEN.
Cold goose, mashed potatoes, fried plum pudding.
December 27.
BREAKFAST.
Cold beef, tongue, bloaters.
DINNER.
Palestine soup.
Beef with acid sauce, croquets of fowl, artichokes. Mince pies, fried plum pudding.
Cheese, celery.
KITCHEN.
Cold beef, potatoes.
December 28.
BREAKFAST.
Potted beef, broiled ham, eggs, marmalade, rolls.
DINNER.
Fried smelts.
Chump end of lom of veal (7 lbs.), ham, greens, potatoes. Semolina pudding.
Cheese, &c.
KITCHEN.
Hashed beef, with dumplings, potatoes.
BILLS OF FAMILY FARE.
CXXX1X
December 29.
BREAKFAST.
Ham, potted beef, sardines, muffins.
DINNER.
Giblet soup.
Minced veal with macaroni, sausages with apple-sauce, potatoes. Hasty puffs, Welsh rabbit.
KITCHEN.
Irish stew.
December 30.
BREAKFAST.
Broiled haddock, ham, poached eggs, soda scones. DINNER.
Cold oysters, lemon, brown bread and butter. Roast pheasant, veal and ham patties, mashed potatoes. Chestnut pudding, cheese fondu.
KITCHEN.
Liver and bacon, potatoes, rice pudding.
December 31.
BREAKFAST.
Potted ham, cold pheasant, patties, anchovies.
DINNER.
Giblet soup.
Pork cutlets with tomato sauce, potatoes. Larks, potato puffs.
Cheese, celery.
KITCHEN.
Beef steak, potatoes, apple dumplings.
TWELVE BILLS OF FARE
FOR DINNERS OF ENTERTAINMENT.
All the dishes mentioned in the subjoined bills of fare may be made by the receipts contained in this book, and which will be found under the respective heads referred to by the index.
The following outline of the quantities necessary for the dinner for twelve or fourteen persons in February ( see bill of fare) will serve as a guide in ordering all dinners of entertain- ment. Details for each dish will be found in the receipts. The annexed prices are those of the best tradesmen of the West-end of London, of the year 1863. If the dinners be served a la Russe, a loin may be substituted for a saddle (cut lengthways) and a leg for a haunch (cut haunch fashion).
£ s. d.
Three pints of mulligatawney soup . . . .056
Three pints of gravy soup . . . . .036
Six pounds of salmon . . . . . .0166
Two pounds of eels . . . . . . .026
One dozen smelts . . . . . . .030
Four pounds of veal 3s. 6c?., larding Is. 6 d. . .050
Eight small cutlets 3s., croquets 3s. . . . .060
Lobster 3s., tongue 5s., capon 8s. . . 0 16 0
Mutton 10s., vegetables 7s., sauces 2s. 6c?. . . 0 19 6
Woodcocks 9s., kale 3s., pudding 3s. . . . 0 15 0
Jelly, cream, and Charlotte russe . . . . 0 12 0
Fondu, celery, &c . .036
£b 8 0
Note.— Bread, butter and cheese are not included in the calculation.
BILL OF FARE FOR EIGHT PERSONS.
cxli
FOR 8 PERSONS.
January and February.
Ox tail soup, fried whiting,
Fillets of sole with muscle sauce.
Roast turkey,
Sausages with mashed potatoes,
Boiled aitchbone of beef,
Carrots, Brussels sprouts.
Victoria pudding, mince pies,
Rhenish cream,
Punch jelly,
Stewed cheese.
Stilton cheese, celery, pulled bread.
Cost, about £119 0.
Note. — It will be seen by reference to the preceding list of prices, that the calculation of the cost of each dinner is simply for the raw materials, without reference to incidental expenses, extra attendance, &c., &c., and it will be no guide to those who order their dinner of a confectioner.
cxlii BILL OF FARE FOR TWELVE OR FOURTEEN PERSONS,
FOR 12 OR 14 PERSONS.
February and March.
Mulligatawney soup, clear gravy soup, Braised salmon.
Stewed eels, fried smelts.
Fricandeau of veal with spinach, Pork cutlets with tomato sauce, Croquets of fowl with Tartar sauce, Curried lobster, rice,
Boiled capon, tongue,
Saddle of mutton,
Laver, brocoli, potatoes.
Woodcocks, seakale, Conservative pudding, Raspberry cream, calf’s foot jelly, Charlotte russe,
Cheese fondu.
Stilton cheese, celery, pulled bread.
Cost, about £5 8 0.
See remarks and details preceding this series of bills of fare.
BILL OF FARE FOR TEN PERSONS.
cxliii
FOR 10 PERSONS.
March and April.
Mock turtle soup.
Baked cod with supreme sauce.
Granatins of veal, Savoury dish of rump steak, Oyster patties,
Stuffed loin of mutton. New potatoes, spinach.
Teal, seakale,
Milanese cream, lemon jelly, Junior United pudding.
Neufchatel and other cheese.
Cost, about £2 5 0.
cxliv
BILL OF FARE FOR EIGHT PERSONS.
FOR 8 PERSONS.
April and May.
Macaroni soup,
Fried skate, stewed eels.
Curried fowl, rice, Saddle of lamb, mint sauce, Spinach, potatoes.
Gosling, seakale, Curaijao jelly, blancmange, Pine apple pudding.
Buckingham cheese. Salad.
Cost, about £ 2 1 0.
BILL OF FARE FOR TEN PERSONS.
cxlv
FOR 10 PERSONS.
May and June.
Asparagus soup,
Boiled salmon, shrimp sauce, cucumber
Veal olives, fillet of beef,
Roast capon, Bath chap,
Boiled leg of lamb, caper sauce, Mashed turnips, cauliflower,
New potatoes.
Plover’s eggs,
Ducklings, peas,
Parisian pudding, Gooseberry Charlotte,
Venetian cream.
Bedford cheese, salad, &c.
Cost, about £2 10 6.
i
Cxlvi BILL OF FARE FOR TWELVE OR FOURTEEN PERSONS.
FOR 12 OR 14 PERSONS.
June and July.
Prawn soup, spring soup,
Turbot, lobster sauce, salmon cutlets with Indian sauce, Whiting pudding.
Sweetbreads with truffles, lamb cutlets with cucumbers, Stewed pigeons with mushrooms,
Braised fowl with fresh tomatoes,
Ribs of lamb,
Peas, spinach, potatoes.
Ducklings, asparagus,
Cabinet pudding,
Strawberry jelly, Vanilla cream,
Iced (Nesselrode) pudding,
Bashaws of lobster.
Cheese, cucumber, salad.
Cost, about £4 17 6.
cxlvii
BILL OF FAKE FOR TEN PERSONS.
FOR 10 PERSONS.
July and August.
Green pea soup,
Fried salmon, Tartar sauce.
Braised veal cutlets, tomato sauce, Curried kidneys,
Boiled chickens,
Tongue,
Shoulder of lamb,
Salad, French beans, potatoes.
Leveret, Clarence pudding, Fruit transparency, Custards,
Cheesikins.
Neufchatel cheese, salad.
i 2
Cost, about £2 10 6.
cxlviii
BILL OF FARE FOR EIGHT TERSONS,
FOR 8 PERSONS.
August and September.
Giblet soup,
Water souchet,
Fillets of sole, with sweet herbs.
Lobster patties, sweetbreads with mushrooms, Saddle of mutton,
French beans, potatoes.
Zandrina’s pudding,
Tipsy cake,
Cheese souffle.
Cheese, salad, biscuits.
Cost, about £1 15 6.
Note.— 011a Podrida, with sweets, may be served as a complete dinner for eight persons in the months of July and August.
BILL OF FAKE FOR TWELVE OR FOURTEEN PERSONS. Cxlix
FOR 12 OR 14 PERSONS.
September ana October.
Carrot soup, vermicelli soup,
Cod, oyster sauce,
Red mullets, fillets of soles with white sauce.
Maintenon cutlets,
Marengo of fowl, lobster patties,
Stuffed vegetable marrows,
Haunch of mutton,
Cauliflowers, Brussels sprouts, potatoes.
Partridges, diplomatic pudding,
Lemon cream, Maraschino jelly, cheese souffle.
Cheese, salad, pulled bread, &c.
Cost, about £3 10 0.
cl
BILL OF FA BE FOB TEN PEBSONS.
FOR 10 PERSONS
October and November.
Hare soup, brill, lobster-sauce, Beetroot salad.
Vol au vent of oysters, Braised mutton cutlets, Ham, kidney end of loin of veal, Scarlet beans, potatoes.
Grouse, marrow pudding, Apple Charlotte,
Cheese biscuits.
Cheese, pulled bread, &c.
Cost, about £2 5 0.
BILL OF FARE FOR EIGHT PERSONS.
Cli
FOR 8 PERSONS.
November and December.
Palestine soup.
Baked Dublin Bay haddock.
Stuffed onions,
Oyster patties,
Roast ribs of beef, horseradish sauce, Brussels sprouts, potatoes.
Pheasant, German pudding,
Iced chestnut pudding, Stewed apples.
Stilton cheese, celery, &c.
Cost, about £111 6.
clii BILL OF FARE FOR TWELVE OR FOURTEEN PERSONS.
FOR 12 OR 14 PERSONS.
December and January.
Oyster soup, Julien soup, Turbot with Naples sauce,
Eels with Tartar sauce.
Mock whitebait.
Forcemeat roll, lobster cutlets, Mutton cutlets with tomato sauce, Yol au vent of sweetbreads, Boned turkey stuffed with a tongue, Roast sirloin of beef, Potatoes, brocoli, sea-kale.
Golden plovers, teal,
Plum pudding, mince pies, Punch jelly, Italian cream, Savoury macaroni.
Cheese, celery, pulled bread, &c.
Cost, about £ 4 14 6.
ENTERTAINMENT FOR EIGHTEEN OR TWENTY PERSONS, cliii
A FRIENDLY EVENING ENTERTAINMENT FOR 18 OR 20 PERSONS.
Tea, coffee, cakes, coffee biscuits.
Potted veal and tongue sandwiches, ham sandwiches, Patties, tartlets, four kinds of fruit according to the season, biscuits, macaroons, tipsy cake with fruit or jam, cream cheese, rolls.
Mayonnaise of lobster.
Two bottles of punch ( see receipts), one bottle of port, two
bottles of sherry.
Cost, exclusive of punch and wine, £1 12 0.
Note. — This entertainment is provided for a friendly meeting or conver- sazione, not a dance.
cliv ENTERTAINMENT FOR SIXTY OR SEVENTY PERSONS.
EVENING ENTERTAINMENT FOR 60 OR 70 PERSONS.
Tea, coffee, rusks, coffee biscuits, cakes, &c.
Refreshments.
Ices, lemonade, weak punch iced, white wine negus iced, wafers,
biscuits, cakes, &c.
Supper.
Fruit and flowers according to the season — One dish of collared veal — One dish of spiced beef — One boiled capon — One ham — Four roast fowls — Two tongues — Two mock Strasburg pies — Two mock pates de foie gras — Two mayonnaises of salmon or prawns — Two mayonnaises of lobster — Two tipsy cakes — Four jellies — Four fruit Charlottes, iced — Six creams — Two dishes of jam sandwiches — Two dishes of Italian sandwiches — Two dishes of cheesecakes — Two dishes of Italian sweetmeats — Twelve bottles of champagne — Six bottles of iced punch — Six bottles of sherry — Two bottles of port, &c.
The cost will be about £10, exclusive of wine, ices, fruit, flowers, waiters, and extra cook.
Note. — Respectable waiters and daily cooks are recommended by Bright & Woodward, ironmongers, &c., 1 and 2 Albion Place, Hyde Park Square.
civ
DINER A LA CKE-FYDD.
DINER A LA CRE-FYDD.
SOUPS.
Turtle.
FISH.
Turbot with lobster sauce, Salmon with Tartar sauce, Fillets of soles, with sweet herbs, Stewed eels,
Salmon cutlets a la Milanaise, Fried whitings, smelts.
ENTREES.
Marengo of chicken,
Stewed pigeons, oyster vol au vent, Sweetbreads with mushrooms, Mutton cutlets with Indian sauce. Boiled fowls, roast capon, Tongue, ham,
Pigeon and French pies, Haunch of mutton Quarter of lamb.
Ducklings, larded Guinea fowls, Gosling,
Swiss pudding,
Pineapple cream, calf s foot jelly. Charlotte russe,
Italian cream,
Pastry, &c.
Macaroni, &c.
[Served by Ring & Brymer, 15 Cornhill, London, to the Worshipful Company of Armourers and Brasiers, March 18G4.]
REMARKS AND DIRECTIONS
TO BE REMEMBERED.
In writing receipts, it is impossible to give in each, every detail ; it must therefore be understood that ‘ a spoonful,’ whether table, dessert, tea, or saltspoon, be used, means a spoon of the ordinary size for kitchen use, filled, but not piled. The same observation applies to cups and glasses. When carrots, turnips, celery, onions, mushrooms, potatoes, lemons, &c., are ordered without specification, the medium size must be understood ; ‘ pepper,’ either kind ; ‘ mustard,’ made or ?m-made ; ‘ dry flour,’ dried, but not baked ; ‘ dried crumbs,’ bread prepared as directed ; ‘ water,’ cold. If these remarks be remembered, no difficulty can arise, as in all cases where detad is necessary, it is given in the receipt.
Kitchen Utensils. — Extreme cleanliness is indispensable to good cooking. Pots, stewpans, saucepans, fryingpans, and every other utensil, must be kept bright inside. Each time they are used, they should be well washed with hot water, scoured with silver sand and a wisp of hay (which should always be at hand), rinsed and dried before putting them away. Soda should not be used, as it soon destroys the tinning of the vessels. Pudding-cloths, jelly-bags, and sieves should be washed several times in very hot water, without soap or soda, and dried in the open air. Paste- slabs, rolling-pin, moulds, earthen pans, and the lids, tables, &c., must be kept scrupulously clean.
The Oven. — The oven requires attention both in cleansing and heating, or it will not work satisfactorily. It should be swept and well rubbed with a wet cloth every morning. More or less fire must be applied to obtain the degree of heat required, which may be ascertained by putting in a piece of stale crumb of bread,
REMARKS AND DIRECTIONS TO BE REMEMBERED. civil
and shutting the door for ten minutes. If the heat be great, it will be baked brown ; if moderate, slightly browned ; and if gentle, yellow.
Fire for Boasting. — The ashes should be well cleared out before making up the fire for roasting. Poultry, game, or joints under twelve pounds weight, require a fire nineteen inches wide and fifteen inches high. It should be burnt through, and the screen and dripping-pan placed before it, to get hot, before the joint is put down to roast.
Boasting. — The joint should be hung close to the fire ( four inches from the bars), for the first quarter of an hour, unless otherwise directed in the receipts, and then drawn to a distance ( twelve inches from the bars) till done. This process sets the juice in the meat, and much improves the flavour.
Boiling. — Great care is required in boiling. Except where otherwise directed, the joint should be put into sufficient cold water to cover it, boiled up quickly , then simmered till done ; that is to say, the water must be kept at boiling heat , but must not be permitted to bubble, or to wave perceptibly. This process causes the meat to swell, renders it tender and juicy ; while boiling will cause the meat to shrink from the bone, and render it hard and dry.
Braising. — This word means to cook meat, poultry, &c. by the appliance of very gentle heat, and with little or no liquid. The process is much longer than ordinary stewing, or than boiling, consequently simmering must be attended to.
Steaming. — An ordinary steamer may be used in all cases where steaming is ordered ; the saucepan under it must be full of water, and boil fast all the time; or for puddings a pint pie- dish may be turned upside down in a saucepan with three pints of boiling water in it, and the pudding placed upon that.
Plates and Dishes should be washed in plenty of hot water (without soda), rinsed in cold water, then drained till dry. When sent to table, they should be hot, but not so much so as to be disagreeable. The bottom of the dishes should be care- fully wiped.
Serving. — Whether about to serve immediately, or if the dinner
clviii REMARKS AND DIRECTIONS TO BE REMEMBERED.
be unavoidably delayed, everything should be taken up at the moment it is done. Boiled fish, poultry, or joints should be covered with a hot cloth, and kept over the steam, but not over the fire. Three minutes before sending to table put them into the water and boil up. Lay roast poultry or joints in the dripping-pan, and protect them from the fire by a dish ; put them into a hot oven, or reliang before the fire, for five or ten minutes before serving. Fish may be re-fried. Potatoes may be mashed and browned, and other vegetables may be thrown into fast-boiling water for three or four minutes ; thus a dinner need never be spoiled by a little delay. The dinner should be sent to table covered by hot covers, which should be scrupulously clean and highly polished inside and out. Pastry and puddings are better not covered, as the steam makes them heavy and spoils their appearance.
Second Dressing. — The various dishes arranged from cold fish, meat, poultry and game come under this denomination.
Clearing Soup. — Fast boiling, uncovered , is the best way of clearing soup, but it sometimes fails ; in this case, throw in the whites of three or four fresh eggs, and whisk it briskly for ten minutes while boiling fast ; then take it off the fire, let it settle for ten minutes. Strain carefully.
Sieves and Jelly bags. — Hair or tammy sieves and jelly bags must be put into very hot water for five minutes, then dipped into cold water before using. The bags must be wrung out as hot as possible ; attending to this will render the straining process more effectual.
Moulds. — Moulds must be dipped into cold water before putting either jelly or cream into them ; and when about to turn out the contents, they must be quickly dipped into hot water and wiped dry.
Baked Flour. — Put one pound of fine flour into a soup plate, and bake in a cool oven till it is quite diy, but not coloured; when cold, pound it and put it into a glass jar; tie it over with paper, and keep for use, as directed in the receipts. Bake another pound in a quick oven till of a pale brown colour. When cold, pound it ; put it into a jar, and use when directed. Baked flour
REMARKS AND DIRECTIONS TO BE REMEMBERED. clix
is an essential to good cooking, and the cook should never be without it.
Dried or prepared Crumbs. — Put some bread on a sheet of paper, place it in a cool oven, and let it remain till perfectly dried through. Divide the crust and brown part from the crumb, and pound them separately till in very fine powder. Put them into jars, and keep them in a dry place. The white crumbs are to be used for sweetbreads, cutlets, fried fish, puddings, &c. The bi'own crumbs are to be used for hams, bacon, colouring broth, &c. Any pieces of bread there may be, should be baked daily, as the bread should not be stale, and pounded twice or thrice a week.
Burnt Sugar, for colouring Soups , <j*c. — Put a quarter of a pound of sifted loaf sugar into a small iron saucepan (unturned), and place it over the fire to bake, till it becomes black, but not crisp, like a cinder ; add a pint of water, and simmer till the sugar dissolves, and the water is reduced to half a pint. Strain through a cloth, and when cold, bottle and keep for use. Great care is required in colouring, not to put too much, or it will spoil what it is intended to improve, both in appearance and flavour. It must be used by drops till the desired effect is attained.
Black Onions, for Soups, <$-c. — Peel six large onions, and place them on a tin dish. Knead together a quarter of a pound of salt butter and a quarter of a pound of moist sugar ; divide it into six equal parts, and place one on each onion. Put them into a slow oven, and bake till they are black through , but not burnt crisp. Baste them frequently with the liquor. When done, put them into a pie-dish, and keep for use. These onions give a finer colour to soup and gravy than anything else ; they also impart a good flavour.
Weights and Measures. — As the same weights and measures are not used everywhere, it is necessary to state that those re- ferred to in this book are avoirdupois, i. e. sixteen ounces to the pound, and imperial, i. e. twenty liquid ounces to the pint. Sieves vary even in London, therefore by a sieve must be under- stood fourteen dry quarts.
Seasoning. — The over use of seasoning will spoil every other
clx REMARKS AND DIRECTIONS TO BE REMEMBERED.
flavour, while the moderate use brings it out and improves the dish. Great care has been taken in stating the quantities to be used, and they should be strictly adhered to. Many persons object to all condiments, while others like them profusely em- ployed. This can only be ascertained by the cook at first follow- ing the receipts, and then, if alteration be necessary, decrease or increase the quantities to suit the palates she cooks for. The nutmegs referred to in the different receipts must not weigh more than the sixth of an ounce, or if they be larger, less in proportion must be used. By a grain is meant the sixtieth part of a drachm ; and of most things a cayenne-spoonful will be equal to a grain. A drachm is the eighth part of an ounce ; and of many things a teaspoonful is equal to a drachm.
Garlic. — Garlic must be used very carefully, or it will spoil what it is intended to improve. Strict attention, therefore, must be paid to the directions contained in each receipt vThen this vegetable is used.
Condiment Sauces. — Ketchup and other condiment sauces must be used in moderation. Ore-fydd’s* casureep will be found to be a convenient sauce, as no other condiment nor wine need be added when it is used. It imparts an agreeable flavour to all brown soups and made dishes.
* See Notice following Index.
CRE-FYDD'S FAMILY FARE.
SOUPS, BROTHS, ETC.
1. STOCK, No. 1.
(Four quarts.)
Make an iron pot hot, and rub it six times across the bottom with garlic. Put in ten pounds of shin of beef (fresh killed) and a pint of water; let it stand by the fire for an hour, then add three-quarters of a pound of lean ham, three onions, three carrots, a small head of celery, four cloves, six allspice, ten peppercorns, a tablespoonful of brown sugar, a teaspoonful of mustard, a teaspoonful of salt, a large black onion ( see receipt), and six quarts of water. Simmer, and skim frequently, for six hours. Strain through a fine hair sieve, that has been dipped in cold water, into an earthen (uncovered) pan, and when cold remove the fat.
Note. — Stock is better for all purposes when fresh made ; therefore judgment should be used as to the quantity required, so as not to have much in reserve. When there is much, it should be boiled up every day.
2. STOCK, No. 2.
(Four quarts.)
Put into an iron pot a knuckle of veal, about seven pounds, a cow heel, and a fresh-killed old fowl ; a turnip, two onions, a lettuce, a blade of mace, quarter of a nutmeg, half a pound of lean ham, a teaspoonful of salt, a small bunch of sweet herbs, and six quarts of water. Simmer gently, and skim frequently, for six hours. Strain through a fine hair sieve, that has been dipped in cold water, into an earthen (uncovered) pan, and when cold take off the fat.
Note. — Two fresh truffles will be found to be a great improvement to both stocks.
2
SOUPS, BUOTIIS, ETC.
3. calf’s-foot STOCK.
(For jellies, invalids’ brotli, &c.)
Split two feet, put them into a stewpan with five pints of water, and simmer for five hours very gently ; skim frequently. Strain through a fine sieve, that has been dipped in cold water, into an earthen (uncovered) pan, and the next morning take off every particle of fat.
4. GLAZE.
Glaze is made by boiling any kind of stock till it is reduced to the consistency of cream. It should be kept in a jar closely covered. When used, dissolve it by placing the jar in boiling water.
5. STOCK FAT.
Have a saucepan of boiling water by the side of the stock-pot ; when the scum has all been removed, and fat only rises, skim it off the stock, and throw it into the water at once. Pour it all together into a basin, and the next day well wash the fat, and boil it in an enamelled saucepan till it becomes quite clear. It will then be fit for any use.
6. STOCK MEAT.
Stock meat may be made into a very savoury dish as follows : — Pound the meat to paste, season every pound with two salt- spoonfuls of salt, one saltspoonful of black pepper, a grain of cayenne, the sixth part of a nutmeg grated, the peel of half a lemon grated, a small onion finely chopped, a teaspoonful of chopped parsley, half a saltspoonful of mixed herbs, two ounces of good dripping or butter, and the white of an egg. Mix it well, and form it into cakes half an inch thick ; dip them into the beaten yolk of egg, then dredge them with baked flour, and fry in plenty of good dripping for eight or ten minutes. It is also very good chopped, and mixed with salad.
7. JELLY STOCK MEAT.
Remove the bones, cut the meat into small pieces, season with salt and pepper ; for two feet, a saltspoonful of each ; add half a teaspoonful of tarragon vinegar, and the strained juice of half a lemon. Make a tablespoon hot, rub it with fresh-cut garlic,
3
GRAVY, JULIES, AND ASPARAGUS SOUPS.
stir the meat well with it, and press it into a plain mould. This is an excellent dish either for breakfast or supper. Improved by being garnished with aspic jelly and hard eggs cut neatly.
8. CLEAR GRAVY SOUP.
(Two quarts.)
Peel, scrape, wash, drain, and slice one onion, one carrot, half a turnip, half a head of celery, and fry them to a pale brown colour in two ounces of butter. Boil five pints of stock (No. 1), put in the vegetables, and a saltspoonful of salt, a saltspoonful of loaf sugar, half a grain of cayenne, and half a grain of saffron. Boil gently for three-quarters of an hour, skimming frequently. Strain ; put the soup into a clean stewpan and boil fast (uncovered) for ten or fifteen minutes. Then set it aside to settle. Put a small wineglassful of Madeira or Marsala into the tureen, pour in the soup, and serve.
9. THICK GRAVY SOUP.
Follow the preceding receipt, adding three tablespoonfuls of baked flour mixed with a gill of cold water, and a teaspoonful of mushroom ketchup.
10. JULIEN SOUP.
(Two quarts.)
Clean and cut into shreds an inch long two carrots, one turnip, the white part of a leek (or spring onions), half a head of celery, (or a small endive). Put them into a saucepan with a teaspoon- ful of salt, a dessertspoonful of sugar, a teaspoonful of vinegar, and a quart of cold water, and boil till tender, about twenty minutes : drain. Boil two quarts and half a pint of stock (No. 1), put in the vegetables and boil moderately fast (uncovered) for half an hour. Add half a grain of cayenne and two tablespoonfuls of sherry, and serve at once.
Note. — In the winter, leeks and celery should be used ; and in the sum- mer, spring onions and endive. Green peas and asparagus may also be added with improvement — a teacupful of each.
11. ASPARAGUS SOUP.
(Two quarts.)
Scrape and wash three-quarters of a hundred of fresh green asparagus ; cut off the heads an inch long, and throw them into
4
SOUPS, BROTHS, ETC.
cold -water ; put the stems into a stewpan with eight spring onions, a saltspoonful of salt, a dessertspoonful of sifted sugar, and a pint and a half of cold water. Boil fast for an hour, then strain off the water and add it to three pints and a half of stock (No. 1). Boil rapidly (uncovered) for half an hour ; add the asparagus heads and a wineglassful of brown sheny. Continue to boil for fifteen or twenty minutes, then serve.
12. SPRING SOUP.
(Two quarts.)
Cut into small balls, with a vegetable scoop, sufficient carrots and turnips to fill a breakfast-cup ; equal quantities of each. Peel eight spring onions, and cut them into pieces the size of a pea; scrape twenty-five asparagus, cut off the heads an inch long, and throw them into cold water ; shell half a pint of young green peas ; chop a dessertspoonful of parsley quite small. Put. the carrots, turnips, and onions into a pint of cold water, with two tablespoonfuls of loaf sugar, and let them remain for an hour. Put the trimmings of the vegetables into five pints of stock (No. 1), and boil for an hour. Strain. Add the carrots, turnips, and onions ; boil fast for a quarter of an hour, then put in the peas and asparagus heads : continue to boil fast (uncovered) for twenty minutes ; add a teaspoonful of salt and the parsley ; boil two minutes more, then serve.
13. GREEN PEA SOUP.
(Two quarts.)
Wash two handfuls of 'fresh young spinach, two sprigs of mint, a large lettuce, and twelve spring onions ; leave them in cold water, with three tablespoonfuls of moist sugar, for two hours. Shell a quart of old peas and three-quarters of a pint of young. Put all, except the young peas, into a stewpan containing a quart of boiling water, a teaspoonful of salt, and a teaspoonful of loaf sugar. Boil fast (uncovered) for an hour ; then add three pints of stock (No. 2). Stir frequently. Knead two tablespoonfuls of baked flour with two ounces of fresh butter, and stir in for ten minutes. Rub the whole through a fine hair sieve, put it back into the stewpan and boil up ; put in the young peas, stir
MACARONI, VERMICELLI, ITALIAN PASTE, RICE SOUPS. 5
frequently, and continue to boil fast (uncovered) for twenty minutes, then serve.
Note. — This soup should be of a pale green colour, and the consistency of thin cream. If not green enough, press the juice from a few leaves of spinach, and add by degrees, till the right colour is attained.
14. MACARONI SOUP.
(Two quarts.)
Break up a quarter of a pound of Naples macaroni into inch lengths, and soak it in cold water for half an hour ; drain. Put it into a stewpan with three pints of stock (No. 1), (boiling hot), two tablespoonfuls of grated Parmesan cheese, a teaspoonful of fresh- made mustard, a saltspoonful of salt, a saltspoonful of loaf sugar, and simmer gently for an hour, stirring frequently. Add another quart of stock and a wineglassful of Marsala. Boil slowly ten minutes longer, and serve, with a separate dish of grated Par- mesan cheese.
15. VERMICELLI SOUP.
Follow the preceding receipt exactly, substituting vermicelli for macaroni, and boiling ten minutes less.
16. ITALIAN PASTE SOUP.
(Two quarts.)
Make a paste as follows : Rub an ounce of fresh butter into four ounces of baked flour till perfectly mixed ; beat the yolk of a fresh egg with a wineglassful of cold water, and stir it into the flour ; knead it into a stiff paste, roll it out as thin as a shilling, cut it into strips an inch long, and the eighth of an inch broad. Set it in a cool airy place for five or six hours. Boil two quarts of stock (No. 1), put in the paste, add three tablespoonfuls of grated Parmesan cheese, half a gill of Marsala, boil fast for twenty minutes and serve, with grated Parmesan on a dish.
17. RICE SOUP.
(Two quarts.)
Well wash a quarter of a pound of rice, put it into a stewpan with five pints of stock (No. 2), a teaspoonful of salt, a dessert- spoonful of chutney ; and boil for one hour. Serve very hot.
6
SOUPS, BROTHS, ETC.
18. TAPIOCA SOUP.
(Two quarts.)
Well wash three ounces of tapioca ; rub a stewpan across the bottom three times with garlic, put in the tapioca, with five pints of stock (No. 1), and boil for two hours, stirring frequently. Add a wineglassful of ]\f arsala, and serve at once.
19. SEMOLINA SOUP.
Follow the preceding receipt, using semolina instead of tapioca, and boiling half an hour less.
20. REAL TURTLE SOUP.
It is not intended to give a receipt for making real turtle soup, but simply to instruct the uninformed how to send it to table, should they ever require the knowledge.
Tie down the jar in which the turtle is sent, and place it in a pan of hot water ; let it boil slowly, till the soup is quite hot ; put a glass of old Madeira into the tureen, pour in the turtle, and serve immediately, with cut lemons on a plate.
Note. — Punch must be on the table. — See receipts for making Punch.
21. MOCK TURTLE SOUP.
(Three quarts.)
Have ready half of a small calf’s head with the skin on, two pounds of lean veal, two pounds of veiy fresh lean beef, half a pound of mild lean ham, three onions, a head of celery, two large carrots, one turnip, a small bunch of mixed sweet herbs, a bunch of fresh parsley, three sage leaves, garlic, spice, sugar, anchovy- sauce, soy, butter, baked flour, a gill of Marsala, two wineglass- fuls of Madeira or rich brown sherry, lemons, &c. Peel, scrape, wash, slice, and fry the vegetables to a pale brown colour in a quarter of a pound of butter. Put the veal and the beef into an iron pot with a pint of cold water, and let it stand by the side of the fire for an hour, to draw out the gravy ; then put in the vegetables, the herbs, ham, six peppercorns, four cloves, a blade of mace, a piece of garlic the size of a pea, a teaspoonful of salt, a tablespoonful of loaf sugar, the head, skin uppermost, and four
MOCK TURTLE SOUP.
7
quarts of cold water. Boil up quickly ; skim. Put in the Mar- sala, and simmer gently for two hours, skimming frequently. Take out the head, pull out the bones, and trim off all rough pieces ; put the meat between two dishes, with a heavy weight on the upper one, and let it get cold. Put the bones and trim- mings back into the pot, and simmer for four hours, skimming constantly. Knead a quarter of a pound of fresh butter with five tablespoonfuls of flour, baked till slightly broAvned, tAvo grains of cayenne, a teaspoonful of flour of mustard, a saltspoonful of white pepper, and a saltspoonful of salt. Stir this into the soup. Add a dessertspoonful of soy and a teaspoonful of anchovy-sauce. Boil for a quarter of an hour, then strain through a fine sieve. Cut the meat of the head into inch -square pieces ; put it into the soup, add the strained juice of a lemon ; simmer for tAventy minutes. Put in the Madeira or sherry, and serve immediately. Cut lemons and cayenne should be handed.
22. MOCK TURTLE SOUP.
(Economical.)
Clean and split a fine ox foot, put it into an iron pot Avith six- pennyAvorth of fresh beef bones, half a pound of gammon of bacon, three onions, tAvo carrots, one turnip, one head of celery, a small bunch of SAveet herbs, four sprigs of parsley, tAvo sage leaves, one bay leaf, one laurel leaf, three cloves, four allspice, one blade of mace, six peppercorns, a grain of cayenne, a tablespoonful of broAvn sugar, and four quarts of cold Avater. Simmer gently and skim frequently for six hours. Take out the foot ; cut off the meat, in pieces an inch square ; dredge them Avith highly- baked flour. Put back the bones and rough pieces, and boil another hour. Pub the bottom of a fryingpan four times across Avith fresh-cut garlic ; dissolve six ounces of butter, and fry the pieces of foot to a nice broAvn colour. Stir into the butter three tablespoonfuls of baked flour, a dessertspoonful of curry poAvder, a teaspoonful of soy, a teaspoonful of anchovy-sauce, and a tea- spoonful of flour of mustard ; add half a pint of the soup, and when nicely broAvned stir it into the Avhole. Boil fast for a quarter of an hour, then strain through a fine sieve. Put in the meat, and simmer for half an hour ; add the strained juice of a large lemon and a Avineglassful of Marsala ; serve immediately. ‘
8
SOUPS, BROTHS, ETC.
23. HARE SOUP, No. 1.
(Two quarts.)
The hare must be young and fresh. Cut it into joints, dredge each piece with flour, and fry it to a nice brown colour in butter (half a pound). Cut up, and fry in the same butter one large carrot, two onions, half a head of celery, a piece of garlic as big as a pea, and one large mushroom. Put the whole into a stew- pan with a quart of water, a small bunch of sweet herbs, four sprigs of parsley, a dessertspoonful of salt and a dessertspoonful of moist sugar, a blade of mace, two cloves, a teaspoonful of fresh- made mustard, and half a grain of cayenne. Boil up quickly ; skim ; then simmer gently for an hour. Take out the hare ; cut the meat off the back and legs into sixteen pieces, three-quarters of an inch square. Put back the bones and trimmings into the stewpan ; add two quarts of stock (No. 1), and the blood of the hare. Boil for two hours, then rub through a fine hair sieve, passing as much of the meat as possible ; rub it through a tammy into the stewpan. Put in the pieces of hare, and simmer ten minutes ; add a gill of port wine ; simmer ten minutes more, then serve.
Note. — Some persons object to blood; in that case, omit using it— but it much improves the soup.
24. HARE SOUP, No. 2.
(Economical.)
Peel and slice two onions, two carrots, one turnip, a head of celery, and half a clove of garlic. Put them into an iron pot with a quarter of a pound of butter and one pound of fresh calf s liver, and fry till nicely browned. Then add sixpennyworth of fresh beef bones, a quarter of a pound of lean bacon, the remains of a cold hare, a small bunch of sweet herbs, four sprigs of parsley, a dessertspoonful of salt, a tablespoonful of moist sugar, four cloves, six allspice, ten peppercorns, a laurel leaf, a bay leaf, and three quarts of cold water. Boil and skim frequently for four hours. Knead two ounces of butter with three tablespoonfuls of baked flour and half a grain of cayenne, and stir into the soup. Pub the soup through a hair sieve with a wooden spoon. Put it again into the pot, and boil, stirring frequently for half an hour ; add half a gill of port wine, and serve immediately.
Note.— The soup should be as smooth and thick as single cream, and of a nice brown colour.
MULLIGATAWNEY AND GIBLET SOUPS.
9
25. MULLIGATAWNEY SOUP.
AN INDIAN RECEIPT.
(Two quarts.)
Roast a fine young fowl before a quick fire for half an hour, and baste it with six ounces of good butter ; put it aside till cold. Peel and slice one large apple, three large onions, a quarter of a clove of garlic, and the heart of one lettuce ; fry them till tender, but very slightly coloured, in the butter the fowl was basted with. Cut the white meat off the fowl into neat pieces an inch square ; break the bones, and put them into a stewpan with the trimmings, the vegetables, two ounces of cocoa-nut, a dessertspoonful of tamarinds, two tablespoonfuls of curry powder, two tablespoonfuls of flower, a teaspoonful of salt, four leaves of mint, a teaspoonful of loaf sugar, and a quart of water. Boil for an hour and a half; then strain through a fine sieve. Add to this a quart and half a pint of stock (No. 2), the pieces of fowl, and simmer very gently for three-quarters of an hour. Stir in the strained juice of a large lemon- and a gill of fresh cream, and serve immediately, with a dish of plain boiled rice and cut lemons on a plate. Wash three-quarters of a pound of the best rice, put it into three pints of cold water, with a saltspoonful of salt, and boil slowly, stirring frequently, for twenty-five minutes. Drain on a sieve in the oven, and stir with a wooden fork to divide the grains.
26. GIBLET SOUP.
(Two quarts.)
Have a set of young goose giblets nicely cleaned and cut into pieces two inches long. Put them into a stewpan with a pint and a half of cold water, a teaspoonful of salt, a saltspoonful of white pepper, a saltspoonful of flour of mustard, half a grain of cayenne, the eight part of a nutmeg grated, a bay leaf and a laurel leaf. Boil up slowly ; skim, then simmer for one hour. Take out the giblets, strain the liquor, and skim off' every particle of fat. Add the liquor and the giblets to two quarts of stock (No. 1) ; simmer gently for about an hour and a half. Mix three tablespoonfuls of baked flour with halfagillof cold stock, a teaspoonful of soy, and a dessertspoonful of mushroom ketchup. Stir this into the soup, and boil for twelve minutes; add a small wineglassful of Marsala or sherry, and serve at once.
10
SOUPS, BROTIIS, PTC.
27. RAVIUOLI SOUP.
(Three quarts.)
Have in readiness the following articles : — A fowl or pheasant, two partridges, three pounds of lean veal, three pounds of lean beef, half a pound of lean ham, two carrots, four onions, one head of celery, four mushrooms, a small bunch of mixed sweet herbs, a laurel leaf and four sprigs of parsley (all tied together), garlic, shalot, butter, flour, eggs, Parmesan cheese, new Neuf- chatel cheese, spinach, spice, half a gill of port wine, and a wine- glassful of either Madeira or Marsala. Peel and cut up the vegetables and half a clove of garlic. Put them into an iron pot, with six ounces of butter, the beef, ham, and veal, and stand one hour by the fire to brown and extract the gravy. Then put in a quart of warm water, and the birds, breasts upper- most; simmer for an hour. Take out the birds, cut off the meat from the breasts, about three ounces of each, without skin. Put back the carcases into the pot, add four quarts of warm water, a tablespoonful of soy, a dessertspoonful of loaf-sugar, a teaspoon- ful of salt, a teaspoonful of flour of mustard, a grain of cayenne, a saltspoonful of pepper, a blade of mace, four allspice, three cloves, six peppercorns, and the herbs. Simmer gently, and skim frequently, for five hours. In the meantime, make the raviuoli as follows : — Rub two ounces of butter into six ounces of well-dried flour ; moisten with two beaten yokes of fresh eggs and half a gill of water ; knead and roll out the paste a quarter of an inch thick, and let it stand in a cool dry place for three or four hours ; pound the meat of the breasts, an ounce of lean ham, an ounce of Neufchatel cheese, the yolks of two hard-boiled eggs, an ounce of cooked spinach, and one shalot. Season with the sixth part of a nutmeg grated, half a saltspoon- ful of white pepper, a quarter of a saltspoonful of flour of mus- tard, a teaspoonful of thick anchovy-sauce, half a saltspoonful of loaf sugar ; add an ounce of butter and a tablespoonful of grated Parmesan cheese. Pound to a smooth paste ; mix in the Marsala. Roll out the paste as thin as possible ; cut it into two and a half inch squares (about sixteen) ; brush them over with water ; divide the forcemeat into the same number of parts ; put one into each square ; turn over one corner so as to form small
RAVIUOLI SOUP AND OLLA PODRIDA.
11
three-cornered puffs; press the edges well round with the thumb to make them adhere ; drop them one by one into a saucepan of boiling water with a teaspoonful of salt in it, and boil slowly for seven minutes. Take them up carefully and drain on a sieve, in the oven, for ten minutes. Stir into the soup four tablespoonfuls of baked flour and three teaspoonfuls of Parmesan cheese ; then strain. Put it into a stewpan ; boil up ; throw in the raviuoli ; boil slowly for twenty minutes ; add the port wine, and serve immediately, with a dish of grated Parmesan separate.
Note. — Leveret or pigeons may be substituted when partridges are not to be bad.
28. OLLA PODRIDA.
(Containing soup and four dishes complete.)
Provide the following articles, and proceed as directed: — About a pound and a half of rumpsteak, three-quarters of an inch thick, six cutlets off the best end of the neck of mutton, as thick as the bone, the fat and ends all trimmed off : a fine sweetbread, blanched, trimmed and larded ; four sheep’s kidneys ; a fine young fowl, trussed for boiling ; the livers of four fowls ; one quarter of a pound of mild lean ham, cut as thin as possible ; six fresh eggs, half a pound of butter, a pint of fresh-shelled young peas, twelve button mushrooms, eight large tomatoes, twelve button onions, a lettuce, a cucumber, a large onion, two small carrots, two small turnips, a clove of garlic, two truffles, half a pint of thick cream, half a pint of Madeira or Marsala, a wineglassful of port, and a tablespoonful of brandy. Peel, scrape, and wash all the vege- tables. Tie up, in separate pieces of coarse dear muslin, the mushrooms, peas, small onions, and tomatoes. Cut into inch shreds the remainder of the vegetables, truffles, kidneys, ham, and livers. Put them into a bright stewpan with a quarter of a pound of butter, and fry to a pale brown colour. Lay in the steak and cutlets ; season with a saltspoonful of white pepper, a teaspoonful of fresh-made mustard, a dessertspoonful of loaf sugar, a grain of cayenne, half a grain of saffron, half a grain of powdered mace, half a grain of powdered ginger, the eighth part of a nutmeg grated, and a saltspoonful of salt. Pour in the Madeira. Put in the fowl, the breast uppermost ; add two quarts of water. Boil up quickly, skim, then simmer gently for a quarter of an hour. Put in the sweetbread, the larding uppermost, and continue to
12
SOLTS, BROTHS, ETC.
simmer for three-quarters of an hour, skimming often. Now put in the four muslin bags containing the vegetables, and simmer three-quarters of an hour longer. Boil the eggs for ten minutes ; cut a French roll into six slices, butter both sides, and fry or bake to a nice brown colour. Put them into a tureen, with the yolks of the boiled eggs. Place on their separate dishes, ready for serving, the fowl, sweetbread, cutlets, and steak ; take out the bags, pour the soup over the bread, and serve. Make the cream boiling hot, add the mushrooms and half a saltspoonful of salt, and pour it over the fowl. Add a teaspoonful of loaf sugar to the peas, place them round the sweetbread. Pass a red- hot salamander over the larding to slightly brown it. Press the tomatoes through the muslin ; add the brandy, half a saltspoonful of salt, half a grain of cayenne, a tablespoonful of vinegar ; boil up and pour over the cutlets. Dissolve an ounce of butter, stir into it a saltspoonful of salt, half a saltspoonful of pepper, and the port wine ; add the onions ; pour this over the steak, and serve the four dishes quite hot.
29. OX-TAIL SOUP.
(Two quarts.)
Have a fine ox-tail cut into pieces about an inch long, and the thick part again cut into four. Dredge it well with fiour, and fry it in a quarter of a pound of good butter till of a nice browrn colour. Slice and fry in the same butter two carrots, one turnip, two onions, half a head of celery, two mushrooms, and a piece of garlic as big as a pea. When brown, put the whole into a stew- pan with a quart of water, a teaspoonful of salt, a teaspoonful of moist sugar, a saltspoonful of mustard, a saltspoonful of black pepper, and six peppercorns. Boil up quickly, skim, then simmer very gently for two hours. Skim off every particle of fat ; take out the tail, strain the soup ; add to it three pints of stock (No. 1) ; put in the tail ; stir in a tablespoonful of soy and half a grain of cayenne. Simmer three-quarters of an hour longer. Add, a large wineglassful of port wine, and serve immediately.
30. WHITE SOUP.
(Three quarts.)
Have ready a large fowl, four pounds of lean veal, a large lettuce, a carrot, two onions, a lemon, an ounce of sweet almonds,
WHITE, OX-CnEEK, AND SHEEP’S-HEAD SOOT'S. 13
rice flour, and half a pint of thick sweet cream. Cut up the fowl and veal, wash and slice the vegetables, blanch the almonds. Put these all into an iron pot with three pints of water, and simmer (skimming often) gently for two hours. Add the strained juice of the lemon, and half the rind cut off very thin, a blade of mace, a dessertspoonful of loaf sugar, half a grain of cayenne, two teaspoonfuls of salt, and (a pint at a time) four pints more water. Boil up and skim between each addition of water. Mix two tablespoonfuls of rice-flour with a teacupful of cold water, and stir into the soup till well mixed. Then continue to simmer for two hours and a half. Strain the soup through a fine sieve. Boil up again, add the cream, and serve at once.
31. OX-CHEEK SOUP (A LA MODE).
Well wash an ox cheek ; put it into an iron pot with three onions, two carrots, a head of celery, a turnip, a small bunch of sweet herbs, six sprigs of parsley, a black onion ( see receipt), three cloves, ten peppercorns, a tablespoonful of moist sugar, a teaspoonful of mustard, a teaspoonful of curry powder, a salt- spoonful of black pepper, a quarter of a clove of garlic, four tea- spoonfuls of salt, quarter of a pound of mild lean bacon, and three quarts of water. Boil up quickly, skim, then simmer for three hours. Take out the cheek and cut off six slices of meat, half an inch thick. Put the cheek again into the pot. Mix three tablespoonfuls of flour with a dessertspoonful of soy, a tablespoon- ful of vinegar, two tablespoonfuls of mushroom ketchup, and two tablespoonfuls of brandy ; stir this into the soup, and continue to simmer for two hours. Cut the slices of meat into inch squares, cut into small balls a large carrot and a turnip, peel twelve button onions, fry the pieces of meat and these vege- tables in a quarter of a pound of good butter, till nicely browned and tender. Skim off all the. fat, strain the soup through a sieve. Add the pieces of meat and small vegetables ; simmer half an hour, then serve.
32. SHEEP’S-HEAD SOUP.
Well wash two heads, put them into an iron pot with two onions, one leek, two carrots, one turnip, one head of tcelery, a quarter of a clove of garlic, a dessertspoonful of brown sugar, two teaspoonfuls of salt, a mustardspoonful of fresh-made
14
SOUPS, BROTHS, ETC.
mustard, a saltspoonful of black pepper, half of a grain of cayenne, four sprigs of parsley, a sprig of thyme, a sprig of mar- joram and a bay leaf. Pour in two quarts of water, boil up quickly, skim, and simmer for two hours. Take out the brains, pound them in a mortar to a paste ; mix with them three table- spoonfuls of fine oatmeal, two ounces of dissolved butter, a dessertspoonful of soy, two tablespoonfuls of mushroom ketchup, and a teaspoonful of tarragon vinegar ; stir this into the soup, and continue to simmer two hours longer, skimming frequently. Strain the soup through a fine sieve, cut the meat and the tongues (taking off the skin) into neat square pieces, put them into the soup. Add a wineglassful of Marsala, and serve at once.
33. COCK-A-LEEKIE
Put four pounds of lean beef into an iron pot with three quarts of water ; simmer for four hours, skimming frequently. Take out the beef ; strain the stock ; wash and trim eight leeks ; cut the white part into inch lengths, and put them into cold water. Boil the green part of the leeks in the beef stock till quite in a pulp, then rub it through a tammy sieve. Have a fine young fowl trussed for boiling, put it into a stewpan, with the white pieces of leeks and the stock. Add two teaspoonfuls of salt and a saltspoonful of white pepper. Boil up quickly, then simmer very gently for an hour. Serve in a tureen ; or the fowl may be sent to table separately, if preferred : in that case, reserve a cupful of soup to pour over it.
Note. — For the use of the beef, see directions for * Stock Meat.’
34. SCOTCH HOTCH-POTCH.
Put three scrags of fresh-killed mutton into a stewpan with two quarts of water; stew them till all the meat is off the bones; strain the broth, and take off the fat. Cut into slices one carrot, one turnip, two onions, one lettuce, the heart of a small young cabbage ; grate the red part of two carrots. Add these to the broth, and boil for half an hour ; then put in six neatly-trimmed neck cutlets of either mutton or lamb, a pint of young green peas, a small cauliflower broken into pieces, a dessertspoonful of chopped parsley, a dessertspoonful of salt, a teaspoonful (not piled)
CARROT, PRAWN, AND OYSTER SOUPS.
15
of pepper. Simmer very gently for an hour and a quarter, and serve all together in a deep dish or tureen, very hot.
35. CARROT SOUP (CRECY).
(Two quarts.)
Scrape, peel, and wash nine carrots, two onions, and half a head of celery ; put them into a saucepan with a quart and half a pint of cold water, a tablespoonful of vinegar, a teaspoonful of salt, a dessertspoonful of sugar, and a grain of cayenne. Boil for two hours and a quarter ; break up thq vegetables in the water, and, when they are quite in a pulp, rub the whole through a fine hair sieve ; stir into the vegetables two ounces of good batter. Add a quart and half a pint of stock (No. 1). Put the whole into a stewpan, and stir over a brisk fire for twenty minutes; then serve.
Note. — The soup should be the colour of carrot, and of the consistency of cream.
36. PRAWN SOUP.
(Three quarts.)
Have a fine hen lobster and fifty prawns, quite fresh boiled ; cut the meat of the lobster into small pieces, and put it with the shells into a stewpan, with an onion sliced, two ounces of butter, and a quart of water. Boil for one hour ; then add two quarts of stock (No. 2). Mix four tablespoonfuls of dry flour with half a pint of cold stock, and stir into the soup till it thickens; then boil half an hour longer, and strain through a sieve. Take off the shells carefully, and put the prawns into the soup ; boil up for six minutes. Add three-quarters of a pint of sweet thick cream, and serve immediately.
37. OYSTER SOUP.
(Two quarts.)
Have four dozens of oysters fresh opened ; take off the beards, and throw the oysters into a pint of cold water, with the strained juice of a lemon in it. Put the beards into two quarts of stock (No. 2), and boil up. Mix three tablespoonfuls of baked flour with half a pint of the oyster liquor, and stir into the soup ; boil fast for a quarter of an hour. Strain through a fine sieve ; add the oysters and the strained juice of a lemon. Simmer very
16 SOUPS, BROTHS, ETC.
gently for eight minutes ; stir in a gill of thick cream, and serve immediately.
38. PALESTINE SOUP.
(Two quarts.)
Peel and wash three pounds of Jerusalem artichokes, one large onion, and a small head of celery. Put them into a stewpan, with two ounces of mild lean ham, a small blade of mace, a dessertspoonful of loaf sugar, and two quarts of stock (No. 2). Boil quickly (uncovered) for an hour. Knead together two ounces of butter and three tablespoonfuls of baked flour, and stir it into the soup for twenty minutes. Rub the soup through a fine sieve with a wooden spoon. Put it again into the stewpan ; boil up ; skim if necessary ; then stir in half a pint of thick cream, and serve immediately.
39. LEEK SOUP.
Trim and wash eight good sized leeks ; cut the white part into slices, and fry to a pale brown colour in a quarter of a pound of butter. Put them into a stewpan with three pints of water, the sixth part of a nutmeg grated, half a saltspoonful of white pepper, a saltspoonful of salt, and boil for an hour and a half, when the leeks should be in a pulp ; rub through a fine sieve. Cut three thin slices of bread, without crust ; lay them in a tureen, sprinkle over two tablespoonfuls of grated Parmesan cheese. Put the soup again into the stewpan ; boil up ; stir in half a pint of thick cream. Pour it over the bread, and serve immediately.
40. VEGETABLE SOUP.
Wash, trim, and cut into shreds an inch long a small cabbage, two large carrots, two turnips, a head of celery, two leeks, three onions, a large endive or a lettuce. Put them into an iron pot with half a pound of good butter, a tablespoonful of moist sugar, a teaspoonful of salt, a teaspoonful of curry powder, and let them fry till of a good brown colour ; stir constantly to prevent burn- ing. Add two quarts of Avater, and boil moderately fast for tAvo hours, skimming frequently. Put into the tureen a Avineglassful of Marsala and a teaspoonful of tarragon vinegar. Pour in the soup, and serve at once.
ONION AND PEAS SOUrS. MUTTON BROTH.
17
41. ONION .SOUP, WHITE.
Peel and slice six large onions and four large potatoes ; put them into a stewpan with two quarts of water, a bay leaf, a laurel leaf, a tablespoonful of loaf sugar, a teaspoonful of salt, a saltspoonful of white pepper, and the crumb of a French roll. Boil fast for two hours ; then rub the soup through a fine sieve. Put it again into the stewpan ; boil up. Beat the yolks of three fresh eggs, with two tablespoonfuls of grated Parmesan cheese, and stir in for two minutes. Add half a pint of cream, and serve at once.
42. ONION SOUP, BROWN.
Follow the preceding receipt, using stock (No. 1) instead of Avater, and substituting a wineglassful of white wine for the eggs and cream. Stir in the cheese just before serving.
43. PEAS SOUP.
Soak a pint of split peas for two hours, wash them, and take out all that are black ; put them into a saucepan with a quart of water, and let them simmer by the side of the fire till quite soft. Boil sixpennyworth of fresh beef bones in two quarts of water, with three onions, two carrots, a head of celery, one turnip, eight peppercorns, a saltspoonful of dried mint, a- tablespoonful of moist sugar, and a saltspoonful of salt. When the bones are bare, strain the liquor and put in the peas. Boil and skim till the peas are quite mixed with the soup. Stir in three ounces of butter kneaded with two tablespoonfuls of baked flour, a tea- spoonful of salt, a grain of cayenne, a grain of white pepper, a saltspoonful of flour of mustard. Boil twenty minutes ; then rub the soup through a tammy sieve, and serve very hot. Cut three slices of bread into half-inch pieces and fry to a pale brown colour in two ounces of good butter. Bub some dry mint to powder and sift it on to a plate. Serve these with the soup.
44. MUTTON BROTH.
(One quart.) (
Cut into small pieces three pounds of quite fresh scrag of mut- ton ; put it into a saucepan with two onions, two turnips, half a head of celery, all sliced, a sprig of thyme, a sprig of marjo-
c
18
SOUPS, BROTHS, ETC.
ram, and four sprigs of parsley, all tied together ; two quarts of water, a teaspoonful of loaf sugar, two saltspoonfuls of salt. Boil up quickly, skim carefully, then simmer for three hours and a half. Skim off all the fat. Chop some parsley quite fine, put a dessertspoonful into a tureen. Strain the broth and serve.
Note. — Barley, tapioca, or rice may be added, according to taste — half a teacupful of either. The barley and tapioca will require two hours, and rice one hour boiling, in three-quarters of a pint of the broth before adding the rest.
45. GRAVY.
Peel, wash, and slice a large onion, a large mushroom, half a carrot, and a small head of celery ; drain on a sieve, cut up into pieces the size of a walnut one pound of lean beef and half a pound of lean veal, both fresh killed. Make a bright stewpan hot, and rub it twice across the bottom with a piece of fresh-cut garlic. Put in the vegetables and meat, with an ounce of butter and two ounces of mild ham. Place the stewpan over a slow fire, shake it frequently, and let it simmer till the whole is nicely browned ; then add four peppercorns, two allspice, two cloves, half an inch of mace, a teaspoonful of moist sugar, a mustard- spoonful of fresh-made mustard, three sprigs of parsley, a small sprig of thyme, and three pints of warm water. Boil up slowly, skim, then simmer gently for four hours, skimming frequently. Knead an ounce of butter with two dessertspoonfuls of well- baked flour, and a quarter of a saltspoonful of pepper. Stir this into the gravy, add a teaspoonful of soy. Boil fast for a quarter of an hour. Skim off every particle of fat, then strain through a fine sieve. The quantities given will make rather more than a pint of rich strong gravy.
Note. — If mushrooms are not to be had, substitute one tablespoonful of ketchup, to be put in with the soy.
46. ASPIC, OR SAVOURY JELLY.
Put the following articles into an iron pot : — An ox foot, un- boiled, two large pig’s feet, fresh, a small knuckle of veal, and a small knuckle of good ham, all well cleansed and chopped into pieces ; twro onions, a clove of garlic, two carrots, two apples, and two truffles, all scraped, washed, and cut up; four cloves, four allspice, half a teaspoonful of mustard-seed, a blade of mace, two
Asric, OR SAVOURY JELLY.
19
bay leaves, one laurel leaf, two sprigs of thyme, the thin rind of a lemon, eight leaves of tarragon, a teaspoonful of salt, a table- spoonful of moist sugar, slightly burnt, and six quarts of cold water. Boil up quickly, skim, then simmer gently for seven hours or longer. Strain into an earthen (uncovered) pan, and let it stand in a cool place till the next day. Take off every particle of fat, and wipe the surface of the jelly with a soft cloth wrung out of hot water. Turn the jelly out, and cut off the sediment. Put the jelly into a bright stewpan, with the thin rind of one, and the strained juice of two lemons. When nearly boiling, whisk in the whites of eight eggs beaten with a gill of cold water. Boil fast, and whisk rapidly for twenty minutes, then let it simmer gently twenty minutes more. Strain through a jelly- bag ; add half a pint of Marsala. If not perfectly bright, strain a second or a third time. Pour it into earthen moulds or pie dishes, and when firmly set, it is ready for use.
20
FISH.
47. BOILED SALMON.
Wash the salmon and put it into plenty of water that is nearly boiling, with a tablespoonful of salt ; boil up quickly ; skim, then simmer gently till done. A slice weighing one pound will require a quarter of an hour ; two pounds, twenty-three minutes, five pounds from a very large thick fish, thirty minutes ; the same weight from a small fish, twenty-five minutes ; four pounds of a split fish, twenty minutes; a whole fish weighing seven or eight pounds, thirty minutes. Serve the salmon on a fine napkin, neatly rolled round the edges, and with shrimp sauce, unless any other be preferred ; the quantity, according to the number of persons ; three-quarters of a pint is sufficient for five or six.
Note 1. — Skimming may seem unnecessary, but if neglected, the scum adheres to the fish, and destroys the good appearance. If time be of con- sequence, it ■will be well to boil the fish in a cloth, as follows : Place the fish upon the drainer, throw a large clean cloth over the handles, and pin it underneath the plate so as not to touch the fish, but to completely cover it. This renders skimming unnecessary.
Note 2. — The liver and roe of salmon are not sent to table.
43. SHRIMP SAUCE.
(Three-quarters of a pint.)
Have the third of a pint of nicely picked fresh-boiled shrimps; put half of them into a mortar and pound to a smooth paste ; add three tablespoonfuls of thick fresh cream. Knead three ounces of fresh butter with a tablespoonful of bakfid flour, and stir into half a pint of boiling water. Boil eight minutes ; put in the whole shrimps ; simmer three minutes ; then stir in the shrimp cream. Serve immediately.
49. BRAISED SALMON.
Spread some strong white paper thickly with butter ; wipe the salmon dry, and fold it in the paper ; place it on a drainer over last boiling water, and steam for three quarters of an hour. Take
SALMON IN POTATO TASTE. SALMON PUDDING. 21
off the paper, put the fish on a hot dish, and pour the following sauce over it. Mix together half a pint of stock (No. 2), a table- spoonful of capers, a dessertspoonful of soy, a teaspoonful of anchovy-sauce, a teaspoonful of fresh-made mustard, and half a grain of cayenne. Boil ten minutes. Knead together three ounces of butter and a tablespoonful of baked flour, and stir in for eight minutes. Add the strained juice of a lemon, and a wineglassful of Marsala or Madeira ; then serve.
Note. — The receipt is written for a piece of salmon weighing about three pounds and a half. If split fish be used, half an hour will be sufficient to steam it.
50. SALMON IN POTATO PASTE.
(Second dressing.)
Mash six mealy potatoes with a wooden spoon till quite smooth, add two saltspoonfuls of salt, two ounces of oiled butter, and the yolk of an egg ; beat till very light. Divide about half a pound of cold salmon into neat pieces an inch long, freed from skin and bone. Mix with it a saltspoonful of salt, a grain of cayenne, half a saltspoonful of white pepper, and three tablespoonfuls of shrimp sauce, or melted butter. Put a layer of potato into a flat dish, lay in the fish, cover it with the rest of the potato. Smooth over the top with a knife, and bake in a quick oven for twenty minutes. Serve in the same dish, which should be placed on a folded napkin on another dish.
51. SALMON PUDDING.
(Second dressing.)
Boil three ounces of crumbs of bread in the third of a pint of new milk till it becomes a smooth paste; then turn it on a plate to get cold. Beat three ounces of fresh butter to a cream ; pound half a pound of boiled salmon till in a paste ; beat the volks of four, and the whites of two eggs for ten minutes. Mix all these well together. Add a piece of garlic the size of a pea, a saltspoonful of salt, a saltspoonful of thick anchovy-sauce, half a saltspoonful of white pepper, the tenth part of a nutmeg, grated, and half a grain of cayenne. Continue to pound till the seasoning is mixed with the other ingredients ; then roll it into a bolster shape, six inches long ; dredge it well with baked flour, and put it into half a sheet of foolscap paper, thickly spread with
22
FISH.
butter. Roll it in a pudding-cloth ; secure both ends ; place it in a steamer over fast boiling water for thirty-five minutes. Turn it out carefully and serve, with the following sauce poured over it : — Put half a laurel leaf and half a bay leaf in a gill of new milk, and boil for three minutes. Beat the yolks of two fresh eggs with a wineglassful of cream. Take out the leaves ; stir in the eggs for two minutes over the fire. Add the strained juice of half a lemon, stirred in by degrees, and pour it over the pudding.
52. SOUSED SALMON.
(Second dressing.)
Mix half a pint of the best vinegar with a gill of water, a saltspoonful of salt, half a saltspoonful of white pepper, a grain of cayenne, an inch of ginger, ten peppercorns, two cloves, a small blade of mace, and a quarter of a clove of garlic. Boil for ten minutes ; then let it get cold. Trim the salmon neatly (about a pound and a half), place it in a deep dish, and strain the vinegar over it. Let it remain in pickle for twelve, hours or more. Serve on a flat dish, with a garnish of fresh fennel.
Note. — A tcaspoonful of tarragon vinegar is an improvement.
53. SALMON CUTLETS, WITH MILANESE SAUCE.
For six cutlets, order three slices, the third of an inch thicTc, out of the middle of a small salmon ; cut each slice into two ; take off the skin, and remove the bone. Have six pieces of thin white paper ; rub them three times across with fresh-cut garlic ; spread them with butter (three ounces for the six). Put a wineglassful of Marsala into a soup-plate ; dip each cutlet into the wine ; then fold it in the buttered paper, and broil over a slow fire, or fry in plenty of boiling fat for a quarter of an hour ; drain on a sieve before the fire. Take off the paper, and serve with the following sauce in the dish.
54. MILANESE SAUCE.
Wash and bone two anchovies, peel one large mushroom and four shalots ; chop these small, and put them into an iron sauce- pan with two ounces of butter, and stir over the fire till nicely browned; dredge in a tablespoonful of baked flour. When well mixed, add a tablespoonful of caper vinegar, a tablespoonful
23
FRIED SALMON. SALMON CUTLETS.
of Marsala, a saltspoonful of salt, half a grain of cayenne, a mustardspoonful of fresh-made mustard, and the third of a pint of stock (No. 2). Boil slowly for twenty minutes, stirring and skimming occasionally ; strain. Add two tablespoonfuls of capers; boil fast for five minutes, and serve as directed.
55. FRIED SALMON, WITH TARTAR SAUCE.
Two slices of salmon, three-quarters of an inch thick, out of the middle of a moderate-sized fish, will be sufficient for four or six persons. Wash the salmon in water with a handful of salt in it, and roll it in a clean cloth to dry. Season an ounce of fine crumbs of bread with the tenth part of a nutmeg, grated, a quarter of a saltspoonful of white pepper, and a teaspoonful of finely chopped parsley. Dissolve two ounces of butter ; dip in the fish, and strew it over with crumbs. Fry in half a pound of boiling butter or lard over a gentle fire for eighteen or twenty minutes. Drain, and serve on a cold dish, with the following sauce in the centre : — Boil five eggs for twelve minutes, and, when quite cold, pound the yolks to powder. Mix in a saltspoon- ful of salt, a teaspoonful of Horn- of mustard, and a quarter of a grain of cayenne ; beat the yolks of two fresh eggs, and stir in (always turning the same way) till quite smooth ; then add, drop by drop, seven tablespoonfnls of the finest salad (Lucca) oil, three teaspoonfuls of tarragon vinegar, and three tablespoonfuls of French vinegar ; set the mortar in a cold place or on ice for one hour ; then stir in a teaspoonful of finely-chopped chives or shalot, and serve as directed.
Note. — The sauce should he made half an hour before the fish is com- menced. It should be perfectly smooth, and of the consistency of very thick create which entirely depends on the care in making.
5G. SALMON CUTLETS, WITH INDIAN SAUCE.
Have four slices, the third of an inch thick, out of the middle of a moderate-sized fish, strip off the skin, take otit the bone, and cut each slice into two. Wash and well dry each piece. Mix a tablespoonful of baked flour with a saltspoonful of salt and a tea- spoonful of curry powder, and put it into a dredger. Dissolve two ounces of butter in a soup plate, rubbed three times across
24
FISH.
with garlic. Dip in the cutlets, dredge them with the seasoned flour, and fry in boiling butter (three quarters of a pound) for twelve minutes. Serve with the following sauce in the dish.
57. INDIAN SAUCE.
Peel and chop four shalots, put them into a saucepan with a tablespoonful of vinegar and a teaspoonful of moist sugar ; stir over the fire till the shalot is tender, then put in a gill of good stock. Boil up, skim ; add a teacupful of mixed Indian pickles cut into half-inch pieces, a teaspoonful of curry powder, and a tablespoonful of the pickle vinegar ; simmer for a quarter of an hour. Serve the sauce in the centre, and the cutlets neatly placed round it.
58. MAYONNAISE OF TURBOT.
The following receipt in all respects will do for turbot : in gar- nishing, add twelve fresh-boiled prawns.
59. MAYONNAISE OF SALMON.
Boil eight fresh eggs for twelve minutes ; when they are quite cold, take out the yolks and pound them to powder, add two salt- spoonfuls of fine dry salt, a teaspoonful of flour of mustard, a grain of cayenne, and the raw yolks of three fresh eggs. Stir quickly (always turning the same way) till in a smooth paste ; then add, drop by drop, ten tablespoonfuls of Lucca oil, two dessertspoonfuls of tarragon vinegar, and three tablespoonfuls of French vinegar. Continue to turn till the sauce has the appear- ance of thick cream. Let it stand in a cold place for an hour or longer. Wash and chop ten leaves of fresh tarragon, a sprig of chervil, and four small spring onions. Have about three-quarters of a pound of cold salmon (either boiled, brasied or dressed as directed for Mayonnaise, Gl), free it from skin and bones, and divide it into pieces an inch and a half square. Season with the chopped herbs, onions, and a saltspoonful of fine salt. Trim and wash two large fresh lettuces, or any seasonable salad ; let them remain half an hour in very cold water ; then dry them in a clean cloth, and cut them up into neat pieces half an inch broad. Put a layer ol salad into the bowl, on that, two tablespoonfuls of the
MAYONNAISE OF LOBSTER. BOILED TROUT.
25
sauce, then half of the salmon ; cover it with sauce. Add the remainder of the salmon, cover that with sauce ; then a layer of salad, and the remainder of the sauce ; finish with the rest of the salad. Ornament the top with alternate slices of beetroot and fresh cucumber, and send to table at once.
Note. — Some persons object to onions and herbs ; either or both may be omitted. The quantity is sufficient for four or six persons.
60. MAYONNAISE OF LOBSTER.
Take out the meat of two moderate-sized fresh boiled hen lob- sters, and cut it into inch squares. In all respects follow the fore- going receipt, substituting the lobster for salmon. Ornament the top with crawfish, cucumber sliced, and lobster spawn pounded.
61. TO DRESS SALMON FOR MAYONNAISE.
When a Mayonnaise for company is required, the following mode of preparing the salmon will be found preferable to plain boiling. For twelve or fourteen persons have a piece out of the middle of a large fish, weighing four or five pounds. Put into a bright stewpan four shalots and half of a good sized carrot, sliced, a piece of garlic the size of a pea, four sprigs of parsley, a sprig of chervil, a sprig of thyme, a bay leaf, a laurel leaf, a tea- spoonful of salt, and six ounces of butter ; boil for five minutes. Put in the salmon, with a pint of Marsala (or any white wine), and a pint of water ; boil up quickly, then simmer very gently for thirty minutes ; drain. When quite cold take oflf the skin, pull out the bones, divide the fish into flakes two inches square, and finish according to the receipt for Mayonnaise ; using the quan- tities according to the number of persons to be served.
62. BOILED TROUT.
Put the fish into nearly boiling water with a tablespoonful of salt ; boil up quickly, then simmer till done. A trout weighing one pound will require twelve minutes; two pounds, fifteen minutes: three pounds, twenty minutes. After the water boils, skimming must be carefully attended to. Serve on a neatly folded napkin, with a tureen of good melted butter, unless other sauce be ordered.
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FISH.
63. TROUT SOUCHET.
Boil four or five parsley roots in a pint and a lialf of water for five minutes ; add a teaspoonful of finely grated horseradish and a teaspoonful of salt. Put in the trout (five or six small ones), boil up, skim, simmer for twelve minutes. Serve in the water (with the parsley) in a deep dish. A dish of nicely cut thin brown bread and butter served with it.
64. POTTED TROUT.
Split six or eight moderate-sized fish, take out the bones, cut off the heads, tails, and fins. Well wash and wipe the trout; pack them (the backs uppermost) in a pie-dish that Avill just con- tain them by pressing. Put into a piece of muslin, a bay and a laurel leaf, two cloves, four allspice, eight peppercorns, two chillies, and half an inch of ginger : lay this bag on the fish. Add three saltspoonfuls of dry salt, and ten ounces of good butter in slices. Cover the dish with strong white paper, tie it closely down, and bake in a slow oven for an hour and three- quarters. Take out the bag, keep the fish in a cool place till required. Serve cold.
Note. — Each receipt for dressing salmon may be followed for trout.
65. BOILED TURBOT.
Wash the fish ; rub it over with lemon juice and a table- spoonful of salt, and let it remain an hour. Put it into plenty of cold water, with a tablespoonful of salt and a wineglassful of white vinegar. Place the kettle over a brisk fire, and when on the point of boiling draw it aside ; skim, and simmer gently till done. A large turbot will require about three-quarters of an hour ; one of eight pounds, half an hour ; and a small one, twenty- minutes. Serve on a fine napkin, neatly rolled round the edges, and with lobster sauce in a tureen.
66. LOBSTER SAUCE.
Take the meat out of the tail and claws of a fine fresh-boiled hen lobster ; cut it into pieces the third of an inch square. Break up the head and shell, bruise a saltspoonful of live spawn ; put them into a saucepan with a pint of water and a blade of mace
TURBOT. BRILL.
27
and boil for twenty minutes. Strain through a fine sieve ; put the liquor into a saucepan. Knead six ounces of butter with two tablespoonfuls of dried flour, and stir in. Boil a quarter of an hour ; add the pieces of lobster and a dessertspoonful of strained lemon juice. Boil five minutes more. Stir in a wineglassful of thick cream, and serve.
Note. — The quantity given is sufficient to serve for ten or twelve persons, with a turbot weighing eight or nine pounds.
67. TURBOT, WITH NAPLES SAUCE.
Boil the turbot as directed in the preceding receipt, and serve (without a napkin) with the following sauce poured over it.
68. NAPLES SAUCE.
Peel and shred four slialots, the third of a clove of garlic, half a gill of fresh boiled and picked shrimps, two fine anchovies, and a tablespoonful of capers. Put them into an enamelled saucepan, with the strained juice of two lemons, and stir over the fire for ten minutes. Add three-quarters of a pint of stock (No. 2), a small blade of mace, one clove, and half a grain of cayenne. Boil gently for twenty minutes ; knead two tablespoonfuls of baked flour with six ounces of good butter, and stir in. Boil five minutes ; strain through a fine hair sieve. Put it again into the saucepan ; add the strained juice of another lemon, and when on the point of boiling, take it off the fire and stir in quickly a gill of thick fresh cream. Serve immediately.
69. BRILL.
Brill is dressed precisely as turbot, and the same sauce served with it.
70. TURBOT, WITH CREAM SAUCE.
(Second dressing.)
Free the fish from skin and bones, and trim it into neat fillets three inches long and one and a half broad. Season (one pound of fish) with two saltspoonfuls of salt, the tenth part of a nutmeg, grated, and the strained juice of a lemon, and let it stand one hour. Boil in half a pint of new milk, an inch of laurel leaf, half a bay leaf, and a small piece of thin lemon peel. Beat the
28
fish.
yolks of three fresh eggs with half a pint of thick fresh cream ; strain the milk over the iisli, boil up for five minutes ; stir in the cream carefully ; let it come nearly to the boil ; then serve.
71. SCOLLOPED TURBOT.
(Second dressing.)
With potatoes or crumbs. See the receipts for ‘ Scolloped Fish’ (No. 82).
72. BOILED COD, WITH OYSTER SAUCE.
Put a sufficient quantity of salt into the water to flavour it, and also a wineglassful of vinegar ; put the fish into boiling water, and let it simmer very gently till done ; skim once or twice. If the cod be in slices, or crimped, from eighteen to twenty minutes will be sufficient ; but if in a large piece, or a head and shoulders, from half an hour to forty minutes will be required. Serve upon a fine napkin neatly rolled round the edges ; garnish with finely scraped horseradish and sprigs of parsley.
Note. — Boil the liver alone for ten minutes, but serve it on the dish with the cod.
73. OYSTER SAUCE.
Take off the beards of two dozen fresh-opened oysters ; put the oysters into a basin of cold water with the strained juice of a lemon in it ; boil the beards in the liquor with a small blade of mace for ten minutes ; knead three ounces of butter with a tablespoonful of baked flour ; strain the liquor ; stir in the thickening ; boil five minutes ; drain the oysters, put them into the sauce, simmer five minutes ; stir in half a gill of thick fresh cream, and serve at once.
Note. — This quantity will be sufficient for four persons.
74. BAKED COD, WITH SAUCE SUPREME.
Have a piece out of the middle of a fine cod weighing about four pounds ; wash it in salt and water ; rub it over with a wineglassful of vinegar, and let it stand an hour ; roll it in a cloth to dry. Mix together two ounces of fine crumbs of bread, a teaspoonful of mixed herbs in fine powder, a saltspoonful of salt, a saltspoonful of pepper, the eighth part of a nutmeg, grated, the peel of half a lemon, grated, half a grain of cayenne. Beat
SAUCE SUPREME. FRIED COD AND OYSTERS.
29
one fresli egg, brush the fish over with the egg, and dredge it with the crumbs. Slice an onion and a carrot, and put them into a tin dish with a small cupful of water and a wine- glassful of vinegar. Put the fish on a drainer and place it over the vegetables, but neither the water nor the vegetables must touch the fish. Put it into a moderately heated oven, and bake about an hour, basting it frequently with dissolved butter. When half done turn the fish, then strew over some more crumbs, and baste with the butter. When done pour the following sauce into the dish and serve.
7.5. SAUCE SUPREME.
Boil the liver and the sound for ten minutes ; cut the sound into half inch pieces ; pound the liver with the hard yolks of four eggs, two anchovies (washed and boned), a grain of cayenne, a saltspoonful of pepper, a tablespoonful of capers, a piece of' garlic the size of a pea, a saltspoonful of tarragon vinegar, a tablespoonful of baked flour, a tablespoonful of Cre-fydd Casu- reep* or Harvey sauce, and a teaspoonful of soy, a teaspoonful of grated horseradish, and a quarter of a pound of dissolved butter. Add half a pint of stock (No. 1), a wineglassful of Marsala, and simmer for a quarter of an hour, stirring till it boils. Strain ; put it again into a saucepan, put in the sound, boil up, stir in a wineglassful of cream, and serve immediately.
76. FRIED COD AND OYSTERS.
Cut the cod into slices three-quarters of an inch thick ; rub each slice with a teaspoonful of vinegar and a saltspoonful of salt, and let it remain for two hours. Wipe it dry, dredge it over with baked flour, and fry in butter, over a slow fire, eighteen or twenty minutes. Make a batter with half a pint of milk, three tablespoonfuls of baked flour, and one egg. Beat it well, wipe the oysters (three dozen), put them into the batter. When the cod is done, fry the oysters for five minutes in butter, lay them round the cod, pour tire butter over, and serve at once. Fried slices of cod may also be served with two shalots, finely chopped, and the strained juice of a lemon poured over. Three slices of cod and three dozen of oysters will require half a pound of butter. Enough to serve to six or eight persons.
* See index.
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FISH.
77. COD, WITH POTATO WALL.
(Second dressing.)
Divide the cold cod into flakes,