The Book of Household Management Part 230

Ducklings.

Swiss Cream.

Lemon Jelly.

Cheesecakes.

Rhubarb Tart.

Macaroni.

Dessert.

1937.--DINNER FOR 6 PERSONS (March).--III.

FIRST COURSE.

Oyster Soup.

Boiled Salmon and dressed Cuc.u.mber.

ENTREES.

Rissoles. Frica.s.seed Chicken.

SECOND COURSE.

Boiled Leg of Mutton, Caper Sauce.

Roast Fowls, garnished with Water-cresses.

Vegetables.

THIRD COURSE.

Charlotte aux Pommes.

Orange Jelly.

Lemon Cream.

Souffle of Arrowroot.

Sea-kale.

DESSERT.

1938.--DINNER FOR 6 PERSONS (March).--IV.

FIRST COURSE.

Ox-tail Soup.

Boiled Mackerel.

ENTREES.

Stewed Mutton Kidneys.

Minced Veal and Oysters.

SECOND COURSE.

Stewed Shoulder of Veal.

Roast Ribs of Beef and Horseradish Sauce.

Vegetables.

THIRD COURSE.

Ducklings.

Tartlets of Strawberry Jam.

Cheesecakes.

Gateau de Riz.

Carrot Pudding.

Sea-kale.

DESSERT.

PLAIN FAMILY DINNERS FOR MARCH.

1939. _Sunday_.--1. Boiled 1/2 calf's head, pickled pork, the tongue on a small dish with the brains round it; mutton cutlets and mashed potatoes. 2. Plum tart made with bottled fruit, baked custard pudding, Baroness pudding.

1940. _Monday_.--1. Roast shoulder of mutton and onion sauce, brocoli, baked potatoes. 2. Slices of Baroness pudding warmed, and served with sugar sprinkled over. Cheesecakes.

1941. _Tuesday_.--1. Mock turtle soup, made with liquor that calf's head was boiled in, and the pieces of head. 2. Hashed mutton, rump-steaks and oyster sauce. 3. Boiled plum-pudding.

1942. _Wednesday_.--1. Fried whitings, melted b.u.t.ter, potatoes. 2.

Boiled beef, suet dumplings, carrots, potatoes, marrow-bones. 3.

Arrowroot blancmange, and stewed rhubarb.

1943. _Thursday_.--1. Pea-soup made from liquor that beef was boiled in.

2. Stewed rump-steak, cold beef, mashed potatoes. 3. Rolled jam pudding.

1944. _Friday_.--1. Fried soles, melted b.u.t.ter, potatoes. 2. Roast loin of mutton, brocoli, potatoes, bubble-and-squeak. 3. Rice pudding.

1945. _Sat.u.r.day_.--1.--Rump-steak pie, haricot mutton made with remains of cold loin. 2. Pancakes, ratafia pudding.

1946. _Sunday_.--1. Roast fillet of veal, boiled ham, spinach and potatoes. 2. Rhubarb tart, custards in gla.s.ses, bread-and-b.u.t.ter pudding.

1947. _Monday_.--1. Baked soles, potatoes. 2. Minced veal and rump-steak pie. 3. Somersets.h.i.+re dumplings with the remains of custards poured round them; marmalade tartlets.

1948. _Tuesday_.--1. Gravy soup. 2. Boiled leg of mutton, mashed turnips, suet dumplings, caper sauce, potatoes, veal rissoles made with remains of fillet of veal. 3. Cheese.

1949. _Wednesday_.--1. Stewed mullets. 2. Roast fowls, bacon, gravy, and bread sauce, mutton pudding, made with a few slices of the cold meat and the addition of two kidneys. 3. Baked lemon pudding.

1950. _Thursday_.--1. Vegetable soup made with liquor that the mutton was boiled in, and mixed with the remains of gravy soup. 2. Roast ribs of beef, Yorks.h.i.+re pudding, horseradish sauce, brocoli and potatoes. 3.

Apple pudding or macaroni.

1951. _Friday_.--1. Stewed eels, pork cutlets and tomato sauce. 2. Cold beef, mashed potatoes. 3. Plum tart made with bottled fruit.

1952. _Sat.u.r.day_.--1. Rump-steak-and-kidney pudding, broiled beef-bones, greens and potatoes. 2. Jam tartlets made with pieces of paste from plum tart, baked custard pudding.

APRIL.

1953.--DINNER FOR 18 PERSONS.

_First Course._