The Lady's Own Cookery Book, and New Dinner-Table Directory;. Bury Charlotte Campbell

plants, green and white brocoli, chardoons, green and brown cole, celery, endive, spinach, sorrel, chervil, parsley, purslain, all sorts of sweet herbs, coss and cabbage lettuces, rocambole, and all sorts of small salads.

      NOVEMBER

Fish

      Cod, salmon, herrings, barbel, halibut, smelts, flounders, whiting, haddock, pipers, gurnets, pike, perch, carp, tench, eels, lobsters, crabs, oysters, muscles, cockles, crawfish, prawns, and shrimps.

Game and Poultry

      The same as last month.

Fruit

      Pineapples, all sorts of winter pears, golden pippins, nonpareils, all sorts of winter apples, medlars, white and black bullace, and walnuts kept in sand.

Roots and Vegetables

      Turnips, potatoes, carrots, parsnips, beets, chardoons, onions, shalots, garlic, rocambole, cauliflowers in the greenhouse, red and other cabbages, savoys, cabbage plants, winter spinach, forced asparagus, late cucumbers, forced mushrooms, parsley, sorrel, chervil, thyme, all sorts of sweet herbs, celery, endive, cabbage lettuces, brown and green cole, and all sorts of small salads under glasses.

      DECEMBER

Fish

      Cod, codlings, halibut, skate, sturgeon, soles, salmon, gurnets, haddock, whiting, sometimes turbots come with the soles, herrings, perch, pike, carp, tench, eels, lobsters, crabs, crawfish, muscles, cockles, prawns, shrimps, Thames flounders, and smelts.

Game and Poultry

      Hares, pheasants, partridges, moor or heath game, grouse, turkeys, geese, capons, pullets, fowls, chickens, all sorts of wild-fowl, wood cocks, snipes, larks, wild and tame rabbits, dottrels, wood-pigeons, blackbirds, thrushes, plover both green and grey.

Fruit

      All sorts of winter pears and apples, medlars, chesnuts, Portugal grapes and grapes hung in the room, and walnuts kept in sand.

Roots and Vegetables

      Same as the last month.

      Beef, mutton, and veal, are in season all the year; house lamb in January, February, March, April, May, October, November, and December. Grass lamb comes in at Easter and lasts till April or May; pork from September till April or May; roasting pigs all the year; buck venison in June, July, August, and September; doe and heifer venison in October, November, December, and January.

      GENERAL RULES FOR A GOOD DINNER

      There should be always two soups, white and brown, two fish, dressed and undressed; a bouilli and petits-patés; and on the sideboard a plain roast joint, besides many savoury articles, such as hung beef, Bologna sausages, pickles, cold ham, cold pie, &c. some or all of these according to the number of guests, the names of which the head-servant ought to whisper about to the company, occasionally offering them. He should likewise carry about all the side-dishes or entrées, after the soups are taken away in rotation. A silver lamp should be kept burning, to put any dish upon that may grow cold.

      It is indispensable to have candles, or plateau, or epergne, in the middle of the table.

      Beware of letting the table appear loaded; neither should it be too bare. The soups and fish should be dispatched before the rest of the dinner is set on; but, lest any of the guests eat of neither, two small dishes of patés should be on the table. Of course, the meats and vegetables and fruits which compose these dinners must be varied according to the season, the number of guests, and the tastes of the host and hostess. It is also needless to add that without iced champagne and Roman punch a dinner is not called a dinner.

      These observations and the following directions for dinners are suitable to persons who chuse to live fashionably; but the receipts contained in this book will suit any mode of living, and the persons consulting it will find matter for all tastes and all establishments. There is many an excellent dish not considered adapted to a fashionable table, which, nevertheless, is given in these pages.

      A DINNER FOR FOURTEEN OR SIXTEEN PERSONS

      N.B. It is the fashion to lay two table-cloths, and never to leave the table uncovered. Of course, the individual things must be varied according to the season.

First Course

Queen Soup, white, removed by Plain boiled Turbot

Petits Patés of Oysters

Plateau, or Epergne, or Candles

Petits Patés of Chickens

Herb Soup, brown, removed by Dressed fish (Salmon.)

Remove the whole and set on as follows: —

      On the sideboard, fish sauces, cold pie, hot ham, saddle of mutton roasted; pickles, cucumbers, salad, mashed potatoes, greens, and cauliflowers, crumbs of bread, and grated Parmesan cheese. These should be handed round, to eat with soup, or game, or fowl, if liked.

Second Course

      ^1. Light sweet Pudding.

      2. Melted Cheese.

Remove the whole

Third Course

      ^3. Swiss cheeses.

Radishes, cucumbers, salad, butter, &c. to be handed from the side table

Dessert

      DINNER FOR TWELVE OR FOURTEEN PERSONS

First Course

Sideboard furnished with plain joint and vegetables of all sorts, pickles, &c

Second Course

Third Course

Dessert

      DINNER FOR TEN OR TWELVE PERSONS

First Course

Sideboard – salad, brocoli, mashed potatoes, cold pie, potted meats

Second Course

Sideboard, Sea Kale, Pickles, Greens, Potatoes

Third Course

Dessert

      DINNER FOR EIGHT PERSONS

First Course

Sideboard, a bouilli, a joint, pickles, plain boiled vegetables, &c

Second Course

When a plain roast fowl, there should be on the sideboard egg sauce or bread sauce; if a plain duck, wine sauce or onion sauce

Cheese Course

Various Cheeses,

Bologna Sausages,

Pickles

Savoury Toasts,

&c. &c

Dessert

      DINNER FOR SIX PERSONS

First Course

Second Course

Third Course

Two or three sorts of cheeses (plain), a small fondu, relishes, &c

Dessert

      DINNER FOR FOUR PERSONS

First Course

Second Course

Cheese as usual

Dessert

      SOUPS

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