1888.-DINNER FOR 12 PERSONS (January). Roast Turkey. Eggs à la Neige. Stewed Rump of Beef à la Jardinière. Boiled Ham, garnished with Brussels Sprouts. Potatoes à la Maître d'Hôtel. Grilled Mushrooms. Dessert and Ices. 1889.-DINNER FOR 10 PERSONS (January). Turkey, stuffed with Chestnuts, and Chestnut Sauce. Boiled Leg of Mutton, English Fashion, with Capers Sauce and 1890.-DINNER FOR 8 PERSONS (January). 1891.-DINNER FOR 6 PERSONS (January).—I. First Course. Julienne Soup. Soles à la Normandie. Sweetbreads, with Sauce Piquante. Entrees. Mutton Cutlets, with Mashed Potatoes. Second Course. Haunch of Venison. Boiled Fowls and Bacon, garnished with Brussels Sprouts, 1892.-DINNER FOR 6 PERSONS (January).—II. Apple Fritters. Tartlets of Greengage Jam. Orange Jelly. Plum-pudding. Dessert. 1893.-DINNER FOR 6 PERSONS (January).-III, 1894.-DINNER FOR 6 PERSONS (January).—IV. Cheesecakes. Transparent Jelly, inlaid with Brandy Cherries. Wild Ducks. PLAIN FAMILY DINNERS FOR JANUARY. 1895. Sunday.-1. Boiled turbot and oyster sauce, potatoes. 2. Roast leg or griskin of pork, apple sauce, brocoli, potatoes. 3. Cabinet pudding, and damson tart made with preserved damsons. 1896. Monday.-1. The remains of turbot warmed in oyster sauce, pota toes. 2. Cold pork, stewed steak. 3. Open jam tart, which should have bec made with the pieces of paste left from the damson tart; baked arrowroot pudding. 1897. Tuesday.-1. Boiled neck of mutton, carrots, mashed turnips, suct dumplings, and caper sauce: the broth should be served first, and a little rice or pearl barley should be boiled with it along with the meat. 2. Rolled jam pudding. 1898. Wednesday.-1. Roast rolled ribs of beef, greens, potatoes, and horseradish sauce. 2. Bread-and-butter pudding, cheesecakes. 1899. Thursday.-1. Vegetable soup (the bones from the ribs of beef should be boiled down with this soup), cold beef, mashed potatoes. 2. Pheasants, gravy, bread sauce. 3. Macaroni. 1900. Friday.-1. Fried whitings or soles. 2. Boiled rabbit and onion sauce, minced beef, potatoes. 3. Currant dumplings. 1901. Saturday.-1. Rump-steak pudding or pie, greens, and potatoes. 2. Baked custard pudding and stewed apples. 1902. Sunday.-1. Codfish and oyster sauce, potatoes. 2. Joint of roast mutton, either leg, haunch, or saddle; brocoli and potatoes, red-currant jelly. 3. Apple tart and custards, cheese. 1903. Monday.-1. The remains of codfish picked from the bone, and warmed through in the oyster sauce; if there is no sauce left, order a few oysters and make a little fresh; and do not let the fish boil, or it will be watery. 2. Curried rabbit, with boiled rice served separately, cold mutton, mashed potatoes. 3. Somersetshire dumplings with wine sauce. 1904. Tuesday.-1. Boiled fowls, parsley-and-butter; bacon garnished with Brussels sprouts, minced or hashed mutton. 2. Baroness pudding. 1905. Wednesday.-1. The remains of the fowls cut up into joints and fricasseed ; joint of roast pork and apple sauce, and, if liked, sage-and-onion, served on a dish by itself; turnips and potatoes. 2. Lemon pudding, either baked or boiled. 1906. Thursday.-1. Cold pork and jugged hare, red-currant jelly, mashed potatoes. 2. Apple pudding. 1907. Friday.-1. Boiled beef, either the aitchbone or the silver side of the round; carrots, turnips, suet dumplings, and potatoes: if there is a marro.vbone, serve the marrow on toast at the same time. 2. Rice snowballs. 1908. Saturday.-1. Pea-soup made from liquor in which beef was boiled; cold beef, mashed potatoes. 2. Baked batter fruit pudding. |