The Book of Household Management Part 233

SECOND COURSE.

Roast Fore-quarter of Lamb.

Boiled Chickens.

Tongue.

Vegetables.

THIRD COURSE.

Goslings.

Sea-kale.

Plum-pudding.

Whipped Cream.

Compote of Rhubarb.

Cheesecakes.

DESSERT.

1960.--DINNER FOR 6 PERSONS (April).--IV.

FIRST COURSE.

Ox-tail Soup.

Crimped Salmon.

ENTREES.

Croquettes of Chicken.

Mutton Cutlets and Soubise Sauce.

SECOND COURSE.

Roast Fillet of Veal.

Boiled Bacon-cheek garnished with Sprouts.

Boiled Capon. Vegetables.

THIRD COURSE.

Sea-kale. Lobster Salad.

Cabinet Pudding.

Ginger Cream.

Raspberry Jam Tartlets.

Rhubarb Tart. Macaroni.

DESSERT.

PLAIN FAMILY DINNERS FOR APRIL.

1961. _Sunday._--1. Clear gravy soup. 2. Roast haunch of mutton, sea-kale, potatoes. 3. Rhubarb tart, custards in gla.s.ses.

1962. _Monday._--1. Crimped skate and caper sauce. 2. Boiled knuckle of veal and rice, cold mutton, mashed potatoes. 3. Baked plum-pudding.

1963. _Tuesday._--1. Vegetable soup. 2. Toad-in-the-hole, made from remains of cold mutton. 3. Stewed rhubarb and baked custard pudding.

1964. _Wednesday._--1. Fried soles, anchovy sauce. 2. Boiled beef, carrots, suet dumplings. 3. Lemon pudding.

1965. _Thursday._--1. Pea-soup made with liquor that beef was boiled in.

2. Cold beef, mashed potatoes, mutton cutlets and tomato sauce. 3.

Macaroni.

1966. _Friday._--1. Bubble-and-squeak, made with remains of cold beef.

Roast shoulder of veal stuffed, spinach, potatoes. 2. Boiled batter pudding and sweet sauce.

1967. _Sat.u.r.day._--1. Stewed veal with vegetables, made from the remains of the shoulder. Broiled rump-steaks and oyster sauce. 2.

Yeast-dumplings.

1968. _Sunday._--1. Boiled salmon and dressed cuc.u.mber, anchovy sauce 2.

Roast fore-quarter of lamb, spinach, potatoes, mint sauce. 2. Rhubarb tart, cheesecakes.

1969. _Monday._--1. Curried salmon, made with remains of salmon, dish of boiled rice. 2. Cold lamb, Rump-steak-and-kidney pudding, potatoes. 3.

Spinach and poached eggs.

1970. _Tuesday._--1. Scotch mutton broth with pearl barley. 2. Boiled neck of mutton, caper sauce, suet dumplings, carrots. 3. Baked rice-pudding.

1971. _Wednesday._--1. Boiled mackerel and melted b.u.t.ter or fennel sauce, potatoes. 2. Roast fillet of veal, bacon, and greens. 3. Fig pudding.

1972. _Thursday._--1. Flemish soup. 2. Roast loin of mutton, brocoli, potatoes; veal rolls made from remains of cold veal. 3. Boiled rhubarb pudding.

1973. _Friday._--1. Irish stew or haricot, made from cold mutton, minced veal. 2. Half-pay pudding.

1974. _Sat.u.r.day._--1. Rump-steak pie, broiled mutton-chops. 2. Baked arrowroot pudding.

MAY.

1975.--DINNER FOR 18 PERSONS.

_First Course._

Asparagus Soup, removed by Salmon and Lobster Sauce.

Fried Filleted Vase of Fillets of Mackerel, Soles Flowers. a la Maitre d'Hotel.

Oxtail Soup, removed by Brill & Shrimp Sauce.

_Entrees._

Lamb Cutlets and Cuc.u.mbers.

Lobster Pudding. Vase of Curried Fowl.