Second Course.
Haunch of Venison. Ham, garnished. Capons à la Financière. Vase of Flowers. Roast Fowls. Leveret Pie. Saddle of Mutton.
Entrées.
Fricandeau de Veau à la Jardinière. Curried Lobster. Vase of Flowers. Lamb Cutlets à la Purée de Pommes de Terre. Fillets of Ducks and Peas.
Third Course.
Dessert and Ices.
Grouse removed by Cabinet Pudding. Lobster Salad. Cheesecakes. Fruit Jelly. Charlotte à la Vanille. Vase of Flowers. Custards. Vol-au-Vent of Pears. Raspberry Tartlets. Larded Peahen, removed by Iced Pudding. Prawns.
Dinner for 12 persons.
First Course.—Vermicelli soup; soup à la reine; boiled salmon; fried flounders; trout en matelot. Entrées.—Stewed pigeons; sweetbreads; ragoût of ducks; fillets of chickens and mushrooms. Second Course.—Quarter of lamb; cotellette de bœuf à la jardinière; roast fowls and boiled tongue; bacon and beans. Third Course.—Grouse; wheatears; greengage tart; whipped cream; vol-au-vent of plums; fruit jelly; iced pudding; cabinet pudding; dessert and ices.
Dinner for 8 persons.
First Course.—Julienne soup; fillets of turbot and Dutch sauce; red mullet. Entrées.—Riz de veau aux tomates; fillets of ducks and peas. Second Course.—Haunch of venison; boiled capon and oysters; ham, garnished; vegetables. Third Course.—Leveret; fruit jelly; compôte of greengages; plum tart; custards, in glasses; omelette soufflé; dessert and ices.
Dinner for 6 persons.
First Course.—Macaroni soup; crimped salmon and sauce Hollandaise; fried fillets of trout. Entrées.—Tendrons do veau and stewed peas; salmi of grouse. Second Course.—Roast loin of veal; boiled bacon, garnished with French beans; stewed beef à la jardinière; vegetables. Third Course.—Turkey poult; plum tart; custard pudding; vol-au-vent of pears; strawberry cream; ratafia soufflé; dessert.
First Course.—Vegetable-marrow soup; stewed mullet; fillets of salmon and ravigotte sauce. Entrées.—Curried lobster; fricandeau de veau à la jardinière. Second Course.—Roast saddle of mutton; stewed shoulder of veal, garnished with forcemeat balls; vegetables. Third Course.—Roast grouse and bread sauce; vol-au-vent of greengages; fruit jelly; raspberry cream; custards; fig pudding; dessert.
AUGUST, Plain Family Dinners for.
Sunday.—1. Vegetable-marrow soup. 2. Roast quarter of lamb, mint sauce; French beans and potatoes. 3. Raspberry-and-currant tart, custard pudding.
Monday.—1. Cold lamb and salad, small meat-pie, vegetable marrow, and white sauce. 2. Lemon dumplings.
Tuesday.—1. Boiled mackerel. 2. Stewed loin of veal, French beans and potatoes, 3. Baked raspberry pudding.
Wednesday.—1. Vegetable soup. 2. Lamb cutlets and French beans; the remains of stewed shoulder of veal, mashed vegetable marrow. 3. Black-currant pudding.
Thursday.—1. Roast ribs of beef, Yorkshire pudding, French beans and potatoes. 2. Bread-and-butter pudding.
Friday.—1. Fried soles and melted butter. 2. Cold beef and salad, lamb cutlets and mashed potatoes. 3. Cauliflowers and white sauce instead of pudding.
Saturday.—1. Stewed beef and vegetables, with remains of cold beef; mutton pudding. 2. Macaroni and cheese.
Sunday.—1. Salmon pudding. 2. Roast fillet of veal, boiled bacon-cheek garnished with tufts of cauliflowers, French beans and potatoes. 3. Plum tart, boiled custard pudding.
Monday.—1. Baked soles. 2. Cold veal and bacon, salad, mutton cutlets and tomato sauce. 3. Boiled currant pudding.
Tuesday.—1. Rice soup. 2. Roast fowls and water-cresses, boiled knuckle of ham, minced veal garnished with croûtons; vegetables. 3. College pudding.
Wednesday.—1. Curried fowl with remains of cold fowl; dish of rice, stewed rump-steak and vegetables. 2. Plum tart.
Thursday.—1. Boiled brisket of beef, carrots, turnips, suet dumplings, and potatoes. 2. Baked bread pudding.
Friday.—1. Vegetable soup, made from liquor that beef was boiled in. 2. Cold beef and dressed cucumber, veal cutlets and tomato sauce. 3. Fondue.
Saturday.—1. Bubble-and-squeak, made from remains of cold beef; cold veal-and-ham pie, salad. 2. Baked raspberry pudding.
AUGUST, Things in Season.
Fish.—Brill, carp, chub, crayfish, crabs, dory, eels, flounders, grigs, herrings, lobsters, mullet, pike, prawns, salmon, shrimps, skate, soles, sturgeon, thornback, trout, turbot.
Meat.—Beef, lamb, mutton, veal, buck venison.
Poultry.—Chickens, ducklings, fowls, green geese, pigeons, plovers, pullets, rabbits, turkey poults, wheatears, wild ducks.
Game.—Leverets, grouse, black-cock.
Vegetables.—Artichokes, asparagus, beans, carrots, cabbages, cauliflowers, celery, cresses, endive, lettuces, mushrooms, onions, peas, potatoes, radishes, sea-kale, small salading, sprouts, turnips, various kitchen herbs, vegetable marrows.
Fruit.—Currants, figs, filberts, gooseberries, grapes, melons, mulberries, nectarines, peaches, pears, pineapples, plums, raspberries, walnuts.
BACON, Boiled.
Ingredients.—Bacon; water. Mode.—As bacon is frequently excessively salt, let it be soaked in warm water for an hour or two previous to dressing it; then pare off the rusty parts, and scrape the under-side and rind as clean as possible. Put it into a saucepan of cold water; let it come gradually to a boil, and as fast as the scum rises to the surface of the water, remove it. Let it simmer very gently until it is thoroughly done; then take it up, strip off the skin, and sprinkle over the bacon a few bread raspings, and garnish with tufts of cauliflower or Brussels sprouts. When served alone, young and tender broad beans or green peas are the usual accompaniments. Time.—1 lb. of bacon,¾ hour; 2 lbs., 1½ hour. Average cost, 10d. to 1s. per lb. for the primest parts. Sufficient.—2 lbs., when served with poultry or veal, sufficient for 10 persons.