The Dinner Year-Book. Marion Harland

Mulligatawny Soup.

       Chicken Patés.

       Sea-Kale.

       Potatoes au Maître d’Hôtel.

       Lettuce and Cress Salad.

       Queen of Puddings with Strawberry Méringue.

       A Soup Maigre.

       Fried Shad.

       Roe Croquettes.

       Mashed Potatoes.

       Stewed Tomatoes with Onion and Bread.

       Cup Custards—Baked.

       Corn-Starch Cake.

       Sweetbread Soup.

       Beefsteaks.

       Baked Rice.

       Green Peas.

       Roast Potatoes.

       Omelette aux Confitures.

       Tea and Albert Biscuits

       Sago Soup.

       Stuffed Shoulder of Mutton.

       Potato Edging.

       Boiled Asparagus.

       Purée of Green Peas.

       Neapolitan Blanc-Mange.

       Clam Soup.

       Cold Mutton.

       Brussels Sprouts.

       Raw Tomatoes.

       Stewed Potatoes.

       Oranges and Bananas.

       Coffee and Cake.

       Brown Beef Soup.

       Veal Cutlets and Ham.

       String-Beans.

       Chopped Potatoes.

       Lettuce.

       Graham Hasty Pudding.

       Green Asparagus Soup.

       Stewed Chicken.

       Scalloped Tomatoes.

       Corn Fritters.

       Marmalade Roll.

       Sheep’s Head Soup.

       Roast Beef.

       Fried Potatoes.

       Spinach upon Toast.

       Asparagus with Eggs.

       Corn-Starch Blanc-Mange with Preserves.

       Purée of Tomatoes.

       Boiled Bass with Mushrooms.

       Roast Sweetbreads.

       Mashed Potatoes.

       Succotash.

       Strawberry Méringue.

       Amber Soup.

       Ham and Omelette.

       Ladies’ Cabbage.

       Buttered Rice.