The Book of Household Management
Chapter 228 : 1925. _Monday_.--1. The remainder of fowl curried and served with rice; rump-steaks an

1925. _Monday_.--1. The remainder of fowl curried and served with rice; rump-steaks and oyster sauce, cold mutton. 2. Rolled jam pudding.

1926. _Tuesday_.--1. Vegetable soup made with liquor that the mutton was boiled in on Sunday. 2. Roast sirloin of beef, Yorks.h.i.+re pudding, brocoli, and potatoes. 3. Cheese.

1927. _Wednesday_.--1. Fried soles, melted b.u.t.ter. 2. Cold beef and mashed potatoes: if there is any cold boiled mutton left, cut it into neat slices and warm it in a little caper sauce. 3. Apple tart.

1928. _Thursday_.--1. Boiled rabbit and onion sauce, stewed beef and vegetables, made with the remains of cold beef and bones. 2. Macaroni.

1929. _Friday_.--1. Roast leg of pork, sage and onions and apple sauce; greens and potatoes. 2. Spinach and poached eggs instead of pudding.

Cheese and water-cresses.

1930. _Sat.u.r.day_.--1. Rump-steak-and-kidney pudding, cold pork and mashed potatoes. 2. Baked rice pudding.

MARCH.

1931.--DINNER FOR 18 PERSONS.

_First Course._

Turtle or Mock Turtle Soup, removed by Salmon and dressed Cuc.u.mber.

Red Mullet. Vase of Filets of Whitings.

Flowers.

Spring Soup, removed by Boiled Turbot and Lobster Sauce.

_Entrees_

Frica.s.seed Chicken.

Vol-au-Vent. Vase of Compote of Pigeons.

Flowers.

Larded Sweetbreads.

_Second Course._

Fore-quarter of Lamb.

Braised Capon.

Boiled Tongue, Vase of Ham.

garnished. Flowers.

Roast Fowls.

Rump of Beef a la Jardiniere.

_Third Course._

Guinea-Fowls, larded, removed by Cabinet Pudding.

Apricot Wine Jelly. Rhubarb Tartlets. Tart.

Custards. Vase of Jelly in Flowers. gla.s.ses.

Italian Cream.

Damson Tart. Ducklings, Cheesecakes.

removed by Nesselrode Pudding.

DESSERT AND ICES.

1932.--DINNER FOR 12 PERSONS (March).

FIRST COURSE.

White Soup.

Clear Gravy Soup.

Boiled Salmon, Shrimp Sauce, and dressed Cuc.u.mber.

Baked Mullets in paper cases.

ENTREES.

Filet de Boeuf and Spanish Sauce.

Larded Sweetbreads.

Rissoles.

Chicken Patties.

SECOND COURSE.

Roast Fillet of Veal and Bechamel Sauce.

Boiled Leg of Lamb.

Roast Fowls, garnished with Water-cresses.

Boiled Ham, garnished with Carrots and mashed Turnips.

Vegetables--Sea-kale, Spinach, or Brocoli.

THIRD COURSE.

Two Ducklings.

Guinea-Fowl, larded.

Orange Jelly.

Charlotte Russe.

Coffee Cream.

Ice Pudding.

Macaroni with Parmesan Cheese.

Spinach, garnished with Croutons.

DESSERT AND ICES.