 section 87 of the Book of Household Management. This is the LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer, please visit LibriVox.org. Recording by Anna Simon. The Book of Household Management by Isabella Beaton. Invalid Cookery. Chapter 38. A few rules to be observed in cooking for invalids. Let all the kitchen utensils used in the preparation of invalids cookery be delicately and scrupulously clean. If this is not the case, a disagreeable flavour may be imparted to the preparation, which flavour may disgust and prevent the patient from partaking of the refreshment when brought to him or her. For invalids never make a large quantity of one thing, as they seldom require much at a time, and it is desirable that variety be provided for them. Always have something in readiness, a little beef tea, nicely made and nicely skimmed, a few spoonfuls of jelly, etc. etc., that it may be administered as soon almost as the invalid wishes for it. If obliged to wait a long time, the patient loses the desire to eat, and often turns against the food when brought to him or her. In sending dishes or preparations up to invalids, let everything look as tempting as possible. Have a clean tray cloth laid smoothly over the tray. Let the spoons, tumblers, cups and sauces, etc., be very clean and bright. Grills served in a tumbler is more appetizing than when served in a basin or cup and saucer. As milk is an important article of food for the sick, in warm weather let it be kept on ice to prevent its turning sour. Many other delicacies may also be preserved good in the same manner for some little time. If the patient be allowed to eat vegetables, never send them up undercooked or half raw, and let a small quantity only be temptingly arranged on a dish. This rule will apply to every preparation, as an invalid is much more likely to enjoy his food if small, delicate pieces are served to him. Never leave food about a sick room, if the patient cannot eat it when brought to him, take it away, and bring it to him in an hour or two's time. Miss Nightingale says, to leave the patient untasted food by his side from meal to meal in hopes that he will eat it in the interval, is simply to prevent him from taking any food at all. She says, I've known patients literally incapacitated from taking one article of food after another by this piece of ignorance. Let the food come at the right time and be taken away, eaten or uneaten, at the right time, but never let a patient have something always standing by him, if you don't wish to disgust him of everything. Never serve beef, tea or broth with the smallest particle of fat or grease on the surface. It is better, after making either of these, to allow them to get perfectly cold when all the fat may be easily removed, then warm up as much as may be required. Two or three pieces of clean whitey brown paper laid on the broth will absorb any greasy particles that may be floating at the top as the grease will cling to the paper. Roast mutton, chickens, rabbits, calves, feet or head, game, fish, simply dressed and simple puddings, are all light food and easily digested. Of course, these things are only partaken of supposing the patient is recovering. A mutton chop, nicely cut, trimmed and broiled to a turn is a dish to be recommended for invalids, but it must not be served with all the fat at the end, nor must it be too thickly cut. Let it be cooked over a fire free from smoke and sent up with a gravy in it between two very hot plates. Nothing is more disagreeable to an invalid than smoked food. In making toaster and water, never blacken the bread, but toast it only a nice brown. Never leave toaster and water to make until the moment it is required, as it cannot then be properly prepared. At least, the patient will be obliged to drink it warm, which is anything but agreeable. In boiling eggs for invalids, let the white be just set. If boiled hard, they will be likely to disagree with the patient. In Miss Nightingale's admirable Notes on Nursing, a book that no mother or nurse should be without, she says, you cannot be too careful as to quality in sick diet. A nurse should never put before a patient milk that is sour, meat or soup that is turned, an egg that is bad, or vegetables underdone. Yet often, she says, she has seen these things brought into the sick in a state perfectly perceptible to every nose or eye except the nurses. It is here that the clever nurse appears. She will not bring in the packet article, but not to disappoint the patient, she will whip up something else in a few minutes. Remember that sick cookery should half do the work of your poor patient's weak digestion. She goes on to caution nurses by saying, take care not to spill into your patient's saucer. In other words, take care that the outside bottom rim of his cup shall be quite dry and clean. If every time he lifts his cup to his lips he has to carry the saucer with it, or else to drop the liquid upon and to soil his sheet or bedgown or pillow, or if he is sitting up his dress, you have no idea what a difference this minute want of care on your part makes to his comfort and even to his willingness for food. End of Section 87. 1855. Ingredients. Two teaspoonfuls of arrowroot, three tablespoonfuls of cold water, half pint of boiling water. Mode. Mix the arrowroot smoothly in a basin with the cold water, then pour on it the boiling water stirring all the time. The water must be boiling at the time it is poured on the mixture, or it will not thicken. If mixed with hot water only, it must be put into a clean saucepan and boiled until it thickens. But this is more trouble and quite unnecessary if the water is boiling at first. Put the arrowroot into a tumbler, sweeten it with a lump of sugar, and flavor it with grated nutmeg or cinnamon, or a piece of lemon peel, or when allowed, three tablespoonfuls of port or sherry. As arrowroot is in itself flavorless and insipid, it is almost necessary to add the wine to make it palatable. Arrowroot made with milk instead of water is far nicer, but is not so easily digested. It should be mixed in the same manner with three tablespoonfuls of cold water, the boiling milk then poured on it, and well stirred. When made in this manner, no wine should be added but merely sugar and a little grated nutmeg or lemon peel. Time, if obliged to be boiled, two minutes. Average cost, tuppence per pint. Sufficient to make half pint of arrowroot. Miss Nightingale says, in her notes on nursing, that arrowroot is a grand dependence of the nurse. As a vehicle for wine and as a restorative quickly prepared, it is all very well, but it is nothing but starch and water. Flour is both more nutritive and less liable to ferment, and is preferable whenever it can be used. Barley gruel, 1856. Ingredients, two ounces of scotch or pearl barley, one half pint of port wine, the rind of one lemon, one quart and one half pint of water, sugar to taste. Mode, after well washing the barley, boil it in one half pint of water for a quarter hour. Then pour this water away. Put to the barley the quart of fresh boiling water and let it boil until the liquid is reduced to half. Then strain it off. Add the wine, sugar and lemon peel. Simmer for five minutes and put it away in a clean jug. It can be warmed from time to time as required. Time to be boiled until reduced to half. Average cost, one shilling six pence. Sufficient with the wine to make one and one half pint of gruel. To make barley water, 1857. Ingredients, two ounces of pearl barley, two quarts of boiling water, one pint of cold water. Mode, wash the barley in cold water, put it into a saucepan with the above proportion of cold water and when it has boiled for about a quarter hour, strain off the water and add the two quarts of fresh boiling water. Boil it until the liquid is reduced one half. Strain it and it will be ready for use. It may be flavored with lemon peel after being sweetened or a small piece may be simmered with the barley. When the invalid may take it, a little lemon juice gives this pleasant drink in illness a very nice flavor. Time to boil until the liquid is reduced one half. Sufficient to make one quart of barley water. To make beef tea, 1858. Ingredients, one pound of lean gravy beef, one quarter of water, one salt spoonful of salt. Mode, have the meat cut without fat and bone and choose a nice fleshy piece. Cut it into small pieces about the size of dice and put it into a clean saucepan. Add the water cold to it, put it on the fire and bring it to the boiling point. Then skim well. Put in the salt when the water boils and simmer the beef tea gently from one half to three quarters of an hour. Removing any scum should it appear on the surface. Strain the tea through a hair sieve and set it by in a cool place. When wanted for use, remove every particle of fat from the top. Warm up as much as may be required, adding if necessary a little more salt. This preparation is simple beef tea and is to be administered to those invalids to whom flavorings and seasonings are not allowed. When the patient is very low, use double the quantity of meat to the same proportion of water. Should the invalid be able to take the tea prepared in a more palatable manner, it is easy to make it so by following the directions in the next recipe, which is an admirable one for making savory beef tea. Beef tea is always better when made the day before it is wanted and then warmed up. It is a good plan to put the tea into a small cup or basin and to place this basin into a saucepan of boiling water. When the tea is warm it is ready to serve. Time one quarter to three quarters of an hour. Average cost six pence per pint. Sufficient. Allow one pound of meat for a pint of good beef tea. Miss Nightingale says, one of the most common errors among nurses with respect to sick diet is the belief that beef tea is the most nutritive of all article. She says, just try and boil down a pound of beef into beef tea. Evaporate your beef tea and see what is left of your beef. You will find that there is barely a teaspoon full of solid nourishment to a quarter pint of water in beef tea. Nevertheless, there is a certain reparative quality in it. We do not know what, as there is in tea, but it may be safely given in almost any inflammatory disease and is as little to be depended upon with the healthy or convalescent where much nourishment is required. Savory beef tea. Sawyer's recipe. 1859. Ingredients. One pound of solid beef. One ounce of butter. One clove. Two button onions or half a large one. One salt spoon full of salt. One quart of water. Mode. Cut the beef into very small dice. Put it into a stew pan with the butter, clove, onion, and salt. Stir the meat round over the fire for a few minutes until it produces a thin gravy. Then add the water and let it simmer gently for one half to three quarters of an hour, skimming off every particle of fat. When done, strain it through a sieve and put it by in a cool place until required. The same, if wanted quite plain, is done by merely omitting the vegetables, salt, and clove. The butter cannot be objectionable as it is taken out in skimming. Time. One half to three quarters of an hour. Average cost. Eight pence per pint. Sufficient. Allow one pound of beef to make one pint of good beef tea. Note. The meat left from the beef tea may be boiled a little longer and pounded with spices, etc. for potting. It makes a very nice breakfast dish. Dr. Christensen says that everyone will be struck with the readiness with which certain classes of patients will often take diluted meat juice or beef tea repeatedly when they refuse all other kinds of food. This is particularly remarkable in case of gastric fever, in which he says little or nothing else besides beef tea or diluted meat juice has been taken for weeks or even months. And yet a pint of beef tea contains scarcely a quarter ounce of anything but water. The result is so striking that he asks, what is its mode of action? Not simple nutriment. One quarter ounce of the most nutritive material cannot nearly replace the daily wear and tear of the tissue in any circumstances. Possibly he says it belongs to a new denomination of remedies. Baked beef tea. 1860. Ingredients. One pound of fleshy beef. One and a half pint of water. One quarter salt spoonful of salt. Mode. Cut the beef into small square pieces after trimming off all the fat and put it into a baking jar with the above proportion of water and salt. Cover the jar well. Place it in a warm but not hot oven and bake for three or four hours. When the oven is very fierce in the daytime it is a good plan to put the jar in at night and let it remain till the next morning when the tea will be done. It should be strained and put by in a cool place until wanted. It may also be flavored with an onion, a clove, and a few sweet herbs, etc. when the stomach is sufficiently strong to take those. Time three or four hours or to be left in the oven all night. Average cost six pence per pint. Sufficient allow one pound of meat for one pint of good beef tea. Baked or stewed calves foot. 1861. Ingredients. One calves foot. One pint of milk. One pint of water. One blade of mace. The rind of one quarter lemon. Pepper and salt to taste. Mode. Well clean the foot and either stew or bake it in the milk and water with the other ingredients for three to four hours. To enhance the flavor an onion and a small quantity of celery may be added if approved. Half a tea cup full of cream stirred in just before serving is also a great improvement to this dish. Time three to four hours. Average cost in full season. Nine pence each. Sufficient for one person. Seasonable from March to October. Cavs foot broth. 1862. Ingredients. One calves foot. Three pints of water. One small lump of sugar. Nutmeg to taste. The yolk of one egg. A piece of butter the size of a nut. Mode. Stew the foot in the water with the lemon peel very gently until the liquid is half wasted. Removing any scum should it rise to the surface. Set it by in a basin until quite cold. Then take off every particle of fat. Warm up about one half pint of the broth adding the butter, sugar and a very small quantity of grated nutmeg. Take it off the fire for a minute or two. Then add the beaten yolk of the egg. Keep stirring over the fire until the mixture thickens. But do not allow it to boil again after the egg is added or it will curdle and the broth will be spoiled. Time to be boiled until the liquid is reduced one half. Average cost in full season. Nine pence each. Sufficient to make one and a quarter pint of broth. Seasonable from March to October. Chicken broth. 1863. Ingredients. One half fowl or the inferior joints of a whole one. One quart of water. One blade of mace. One half onion. A small bunch of sweet herbs. Salt to taste. Ten peppercorns. Mode. An old fowl not suitable for eating may be converted into very good broth. Or if a young one be used the inferior joints may be put in the broth. And the best pieces reserved for dressing in some other manner. Put the fowl into a saucepan with all the ingredients and simmer gently for one and a half hours carefully skimming the broth well. When done strain and put by in a cool place until wanted. Then take all the fat off the top. Warm up as much as may be required and serve. This broth is of course only for those invalids whose stomachs are strong enough to digest it with a flavoring of herbs etc. It may be made in the same manner as beef tea with water and salt only. But the preparation will be but tasteless and insipid. When the invalid cannot digest this chicken broth with the flavoring we would recommend plain beef tea in preference to plain chicken tea which it would be without the addition of herbs onions etc. Time one and a half hour sufficient to make rather more than one pint of broth. Nutritious coffee. 1864 ingredients. One half ounce of ground coffee. One pint of milk. Mode. Let the coffee be freshly ground. Put it into a saucepan with the milk which should be made nearly boiling before the coffee is put in and boil both together for three minutes. Clear it by pouring some of it into a cup then back again and leave it on the hob for a few minutes to settle thoroughly. This coffee may be made still more nutritious by the addition of an egg well beaten and put into the coffee cup. Time five minutes to boil five minutes to settle. Sufficient to make one large breakfast cupful of coffee. Our great nurse Miss Nightingale remarks that a great deal too much against tea is said by wise people and a great deal too much of tea is given to the sick by foolish people. When you see the natural and almost universal craving in English sick for their tea you cannot but feel that nature knows what she is about. But a little tea or coffee restores them quite as much as a great deal and a great deal of tea and especially of coffee impairs the little power of digestion they have. Yet a nurse because she sees how one or two cups of coffee or tea restore her patient thinks that three or four cups will do twice as much. This is not the case at all. It is however certain that there is nothing yet discovered which is a substitute to the English patient for his cup of tea. He can take it when he can take nothing else and he often can't take anything else if he has it not. Coffee is a better restorative than tea but a greater imperer of the digestion. In making coffee it is absolutely necessary to buy it in the berry and grind it at home. Otherwise you may reckon upon it's containing a certain amount of chicory at least. This is not a question of the taste or of the wholesomeness of chicory. It is that chicory has nothing at all of the properties for which you give coffee and therefore you may as well not give it. The Invalid's Cutlet 1865 Ingredients One nice cutlet from a loin or neck of mutton. Two teacups fulls of water. One very small stick of celery. Pepper and salt to taste. Mode. Have the cutlet cut from a very nice loin or neck of mutton. Take off all the fat. Put it into a stew pan. With the other ingredients stew very gently indeed for nearly two hours and skim off every particle of fat that may rise to the surface from time to time. The celery should be cut into thin slices before it is added to the meat and care must be taken not to put in too much of this ingredient or the dish will not be good. If the water is allowed to boil fast the cutlet will be hard. Time. Two hours very gentle stewing. Average cost six pence. Sufficient for one person. Seasonable at any time. Eel Broth 1866 Ingredients One half pound of eels. A small bunch of sweet herbs including parsley. Half onion. Ten peppercorns. Three pints of water. Two cloves. Salt and pepper to taste. Mode. After having cleaned and skinned the eel cut it into small pieces and put it into a stew pan with the other ingredients. Simmer gently until the liquid is reduced nearly half. Carefully removing the scum as it rises. Strain it through a hair sieve. Put it by in a cool place and when wanted take off all the fat from the top. Warm up as much as is required and serve with snippets of toasted bread. This is a very nutritious broth and easy of digestion. Time to be simmered until the liquor is reduced to half. Average cost six pence. Sufficient to make one and a half pint of broth. Seasonable from June to March. Egg wine. 1867 Ingredients One egg. One tablespoon full and one half glass of cold water. One glass of sherry. Sugar and grated nutmeg to taste. Mode. Beat the egg mixing with it a tablespoon full of cold water. Make the wine and water hot but not boiling. Pour it on the egg stirring all the time. Add sufficient lump sugar to sweeten the mixture and a little grated nutmeg. Put all into a very clean saucepan. Set it on a gentle fire and stir the contents one way until they thicken but do not allow them to boil. Serve in a glass with snippets of toasted bread or plain crisp biscuits. When the egg is not warmed the mixture will be found easier of digestion but it is not so pleasant a drink. Sufficient for one person to make gruel. 1868 Ingredients One tablespoon full of Robinson's patent grotes. Two tablespoon fulls of cold water. One pint of boiling water. Mode. Mix the prepared grotes smoothly with the cold water in a basin. Pour over them the boiling water stirring it all the time. Put it into a very clean saucepan. Boil the gruel for 10 minutes keeping it well stirred sweetened to taste and serve. It may be flavored with a small piece of lemon peel by boiling it in the gruel or a little grated nutmeg may be put in but in these matters the taste of the patient should be consulted. Pour the gruel in a tumbler and serve. When wine is allowed to the invalid two tablespoon fulls of sherry or port make this preparation very nice. In cases of colds the same quantity of spirits is sometimes added instead of wine. Time 10 minutes sufficient to make a pint of gruel. Invalids jelly 1869 Ingredients 12 shanks of mutton 3 quarts of water a bunch of sweet herbs pepper and salt to taste 3 blades of mace 1 onion 1 pound of lean beef a crust of bread toasted brown Mold soak the shanks in plenty of water for some hours and scrub them well put them with the beef and other ingredients into a saucepan with the water and let them simmer very gently for five hours strain the broth and when cold take off all the fat it may be eaten either warmed up or cold as a jelly Time 5 hours average cost one shilling sufficient to make from one and a half to two pints of jelly seasonable at any time lemonade for invalids 1870 Ingredients one half lemon lump of sugar to taste one pint of boiling water Mold pair off the rind of the lemon thinly cut the lemon into two or three thick slices and remove as much as possible of the white outside the pith and all the pips put the slices of lemon the peel and lump sugar into a jug pour over the boiling water cover it closely and in two hours it will be fit to drink it should either be strained or poured off from the sediment Time 2 hours average cost tuppence sufficient to make one pint of lemonade seasonable at any time nourishing lemonade 1871 Ingredients one and a half pint of boiling water the juice of four lemons the rinds of two one half pint of sherry four eggs six ounces of loaf sugar Mold pair off the lemon rind thinly put it into a jug with the sugar and pour over the boiling water let it cool then strain it add the wine lemon juice and eggs previously well beaten and also strained and the beverage will be ready for use if thought desirable the quantity of sherry and water could be lessened and milk substituted for them to obtain the flavor of the lemon rind properly a few lumps of the sugar should be rubbed over it until some of the yellow is absorbed time altogether one hour to make it average cost one shilling eight pence sufficient to make two and a half pints of lemonade seasonable at any time to make mutton broth 1872 ingredients one pound of the scrag end of the neck of mutton one onion a bunch of sweet herbs four turnip half pint of water pepper and salt to taste mode put the mutton into a saucepan pour over the water cold and add the other ingredients when it boils skim it very carefully cover the pan closely and let it simmer very gently for an hour strain it let it cool take off all the fat from the surface and warm up as much as may be required adding if the patient be allowed to take it a teaspoon full of minced parsley which has been previously scalded pearl barley or rice are very nice additions to mutton broth and should be boiled as long as the other ingredients when either of these is added the broth must not be strained but merely thoroughly skimmed plain mutton broth without seasoning is made by merely boiling the mutton water and salt together straining it letting the broth cool skimming all the fat off and warming up as much as is required this preparation would be very tasteless and insipid but likely to agree with very delicate stomachs whereas the least addition of other ingredients would have the contrary effect time one hour average cost seven pence sufficient to make from one and a half to two pints of broth seasonable at any time note feel broth may be made in the same manner the knuckle of a leg or shoulder is the part usually used for this purpose it is very good with the addition of the inferior joints of a fowl or a few shank bones mutton broth quickly made 1873 ingredients one or two chops from a neck of mutton one pint of water a small bunch of sweet herbs a quarter of an onion pepper and salt to taste mode cut the meat into small pieces put it into a saucepan with the bones but no skin or fat add the other ingredients cover the saucepan and bring the water quickly to boil take the lid off and continue the rapid boiling for 20 minutes skimming it well during the process strain the broth into a basin if there should be any fat left on the surface remove it by laying a piece of thin paper on the top the greasy particles will adhere to the paper and so free the preparation from them to an invalid nothing is more disagreeable than broth served with a quantity of fat floating on the top to avoid this it is always better to allow it to get thoroughly cool the fat can then be so easily removed time 20 minutes after the water boils average cost five pence sufficient to make one half pint of broth seasonable at any time stewed rabbits in milk 1874 ingredients two very young rabbits not nearly half grown one and a half pint of milk one blade of mace one dessert spoonful of flour a little salt and cayenne mode mix the flour very smoothly with four tablespoon fulls of the milk and when this is well mixed add the remainder cut up the rabbits into joints put them into a stew pan with the milk and other ingredients and simmer them very gently until quite tender stir the contents from time to time to keep the milk smooth and prevent it from burning one half hour will be sufficient for the cooking of this dish time one half hour average cost from one shilling to one shilling six pence each sufficient for three or four meals seasonable from september to february rice milk 1875 ingredients three tablespoon fulls of rice one quart of milk sugar to taste when liked a little grated nutmeg mode well washed the rice put it into a sauce pan with the milk and simmer gently until the rice is tender stirring it from time to time to prevent the milk from burning sweeten it add a little grated nutmeg and serve this dish is also very suitable and wholesome for children it may be flavored with a little lemon peel and a little finely minced suet may be boiled with it which renders it more strengthening and more wholesome tapioca semolina vermicelli and macaroni may all be dressed in the same manner time from three quarters to one hour seasonable at any time to bake toast and water 1876 ingredients a slice of red one quart of boiling water mode cut a slice from a stale loaf a piece of hard crust is better than anything else for the purpose toast it of a nice brown on every side but do not allow it to burn or blacken put it into a jug pour the boiling water over it cover it closely and let it remain until cold when strained it will be ready for use toast and water should always be made a short time before it is required to enable it to get cold if drunk in a tepid or lukewarm state it is an exceedingly disagreeable beverage if as is sometimes the case this drink is wanted in a hurry put the toasted bread into a jug and only just cover it with the boiling water when this is cool cold water may be added in the proportion required the toast and water strained it will then be ready for use and is more expeditiously prepared than by the above method toast sandwiches 1877 ingredients thin cold toast thin slices of bread and butter pepper and salt to taste mode place a very thin piece of cold toast between two slices of thin bread and butter in the form of a sandwich adding a seasoning of pepper and salt this sandwich may be varied by adding a little pulled meat or very fine slices of cold meat to the toast and in any of these forms will be found very tempting to the appetite of an invalid 1878 besides the recipes contained in this chapter there are in the previous chapters on cookery many others suitable for invalids which it would be useless to repeat here recipes for fish simply dressed light soups plain roast meat well-dressed vegetables poultry simple puddings jelly stewed fruits etc etc all of which dishes may be partaken of by invalids and convalescence will be found in preceding chapters end of section 88 recording by elaine hamby section 89 of the book of household management this is a lipovox recording all lipovox recordings are in the public domain for more information or to volunteer please visit lipovox.org recording by anasimil the book of household management by isabella betin dinners and dining chapter 40 part 1 1879 men it has been said is a dining animal creatures of the inferior races eat and drink men only dines it has also been said that he is a cooking animal but some races eat food without cooking it a croate captain said to monsieur brilla savannah when in campaign we feel hungry we knock over the first animal you find cut off a steak powder it with salt put it under the saddle gallop over it for half a mile and then eat it huntsmen in doffiny went out shooting have been known to kill a bird pluck it salt and pepper it and cook it by carrying it sometime in their caps it is equally true that some races of men do not dine anymore than the tiger or the vulture it is not a dinner at which sits the aboriginal australian who ignores his bone half bare and then flings it behind to his school and the native of terro de fuego does not dine when he gets his morsel of red clay dining is the privilege of civilization the rank which a people occupy in the grand scale may be measured by their way of taking their meals as well as by their way of treating their women the nation which knows how to dine has learned the leading lesson of progress it implies both the will and the skill to reduce to order and surround with idealisms and graces the more material conditions of human existence and wherever that will and that skill exists life cannot be wholly ignoble dinner being the grand solid meal of the day is a matter of considerable importance and the well-served table is a striking index of human ingenuity and resource their table says lord baron in describing a dinner party given by lord and lady amandavilo at norman abbey their table was a board to tempt even ghosts to pass the sticks for more substantial feasts i will not dwell upon a recluse or roasts albeit all human history attests that happiness for men the hungry sinner since eve ate apples much depends on dinner and then he goes on to observe upon the curious complexity of the results produced by human cleverness and application catering for the modifications which occur in civilized life one of the simplest of the primal instincts the mind is lost in mighty contemplation of intellect expended on two courses and in digestion's grand multiplication requires arithmetic beyond my forces who would suppose from adam's simple ration that cookery could have called forth such resources as former science and a nomenclature from out the commonest demands of nature and we may well say who indeed would suppose it the gulf between the croat with a stake on their saddle and alexis soya getting up a great dinner at the reform club or even the thackeray's mrs raymond gray giving a little dinner to mr snob with one of those famous roly-poly puddings of hers what a gulf it is that adam's ration however was simple is a matter in which we have contrary judgments given by the poets when rafael paid that memorable visit to paradise which we are expressly told by milton he did exactly at dinnertime eve seems to have prepared a little dinner not holy destitute of complexity and have added ice creams and perfumes nothing can be clearer than the testimony of the poet on these points and eve within due at her home prepared for dinner savory fruits of taste to please true appetite and not this relish thirst of nectarous draft between with dispatchful looks in haste she turns on hospitable thoughts intent what choice to choose for a delicacy best what order so contrived as not to mix tastes not well joined in elegant but bring taste after taste upheld with kindliest change she tempers dulcet creams then strews the ground with rows and odours it may be observed in passing that the poets though they have more to say about wine and solid food because the former more directly stimulates the intellect and the feelings do not flinch from the subject of eating and drinking there is infinite zest in the above passage from milton and even more in the famous description of a dainty supper given by keats in his eve of saint agnes could queen map herself desired to sit down to anything nicer both as to its appointments and serving and as to its quality and the collation served by porphyry in the ladies bedroom while she slept there by the bedside where the faded moon made a dim silver twilight soft he set a table and half anguished through their ore a cloth of woven crimson golden jet while he from forth the closet brought a heap of candied apple quins and plum and gourd with jellies smoother than the creamy curd and loose and syrups tinged with cinnamon mana and dates in arc as he transferred from fez and spiced dainties every one from silken samarkand to cedar to lebanon but tenison has ventured beyond dates and quinsis and syrups which may be thought easy to be brought in by a poet in his idyll of oddly cold he gives a most appetizing description of a pasty at a picnic there on a slope of orchard francis laid a damask napkin wrought with horse and hound brought out a dusky loaf that smelled of home and half cut down a pasty costly maid where quail and pigeon lark and liveret lay like fossils of the rock with golden yolks embedded and in jellied we gladly quote passages like these to show how eating and drinking may be surrounded with poetical associations and how men using his privilege to turn any and every repast into a feast of reason with a warm and plentiful flow of soul may really count it as not the least of his legitimate prides that he is a dining animal it has been said indeed that great men in general are great diners this however can scarcely be true of any great men but men of action and in that case it would simply imply that persons of vigorous constitution who work hard eat heartily for of course a life of action requires a vigorous constitution even though there may be much illness as in such cases as will in the third at our brave general napier of men of thought it can scarcely be true that they eat so much in a general way though even they eat more than they are apt to suppose they do for as mr. lewis observes nerf tissue is very expensive leaving great man of all kinds however to get their own dinners let us who are not great look after ours dine we must and we may as well dine elegantly as well as wholesomely there are plenty of elegant dinners in modern days and they were not wanting in ancient times it is well known that the dinner party or symposium was a not unimportant and not unpoetical feature in the life of the sociable talkative tasteful greek douglas gerald said that such as the british humor for dining and giving of dinners that if london were to be destroyed by an earthquake the londoners would meet at a public dinner to consider the subject the greeks too were great diners their social and religious polity gave them many chances of being merry and making others merry on good eating and drinking any public or even domestic sacrifice to one of the gods was sure to be followed by a dinner party the remains of the slaughtered offering being served up on the occasion as a pious pièce de resistance and as the different gods goddesses and demigods worshiped by the community in general or by individuals were very numerous indeed and some very religious people never let a day pass without offering up something or other the dinner parties were countless a birthday too was an excuse for a dinner a birthday that is of any person long dead and buried as well as of a living person being a member of the family or otherwise esteemed dinners were of course eaten on all occasions of public rejoicing then among the young people subscription dinners very much after the manner of modern times were always being got up only that they would be eaten not at an hotel but probably at the house of one of the hettoy the greek dinner party was a handsome well regulated affair the guests came in elegantly dressed and crowned with flowers a slave approaching each person as he entered took off his sandals and washed his feet during the reparsed the guests reclined on couches with pillows among and along which were set small tables after the solid meal came the symposium proper a scene of music merriment and dancing the two-letter being supplied chiefly by young girls there was a chairman or symposium appointed by the company to regulate the drinking and it was his duty to mix the wine in the mighty bowl from this bowl the attendance laid up the liquor into goblets and with the goblets went round and round the tables filling the cups of the guests the elegance with which a dinner is served is a matter which depends of course partly upon the means but still more upon the taste of the master and mistress of the house it may be observed in general that there should always be flowers on the table and as they form no item of expense there is no reason why they should not be employed every day the variety in the dishes which furnish forth a modern dinner table does not necessarily imply anything unwholesome or anything capricious food that is not well relished cannot be well digested and the appetite of the overworked man of business or statesman or of any dweller in towns whose occupations are exciting and exhausting is jaded and requires stimulation men and women who are enroute health and who have plenty of air and exercise eat the simplest food with relish and consequently digest it well but those conditions are out of the reach of many men they must suit their mode of dining to their mode of living if they cannot choose a letter it is in serving up food that is at once appetizing and wholesome that the skill of the modern housewife is severely tasked and she has scarcely a more important duty to fulfill it is in fact her particular vocation in virtue of which she may be said to hold the health of the family and of the friends of the family in her hands from day to day it has been said that the destiny of nations depends on the manner in which they are fed and a great gastronomist exclaims tell me what kind of food you eat and I will tell you what kind of man you are the same writer has some sentences of the same kind which are rather hyperbolic but worth quoting the pleasures of the table belong to all ages to all conditions to all countries and to all eras they mingle with all other pleasures and remain at last to console us for their departure the discovery of a new dish confers more happiness upon humanity than the discovery of a new star the gastronomist from whom we have already quoted has some aphorisms and short directions in relation to dinner parties which are well deserving of notice let the number of your guests never exceed 12 so that the conversation may be general footnote we have seen this varied by saying that the number should never exceed that of the muses or fall below that of the graces and footnote that the temperature of the dining room be about 68 degrees fahrenheit let the dishes be few in number in the first course but proportionally good the order of food is from the most substantial to the lightest the order of drinking wine is from the mildest to the most foamy and most perfumed to invite a person to your house is to take charge of his happiness so long as he is beneath your roof the mistress of the house should always be certain that the coffee be excellent whilst the master should be answerable for the quality of his wines and liqueurs bills of fair January dinner for 18 persons first course mock turtle soup removed by cots head and shoulders stewed eels vase of flowers red mullet clear oxtail soup removed by fried flooded souls entrees rid of all tomat ragu of lobster vase of flowers cutlets the poor a la robert poulet a la maringo second course roast turkey pigeon pie boiled turkey and celery sores vase of flowers boiled ham tongue garnished saddle of mutton third course charlotte a la parisian pheasants removed by plum pudding apricot gen tartlets jelly cream vase of flowers cream jelly snipes removed by pomala kondi we have given above the plan of placing the various dishes of the first course entrees second course and third course following this will be found bills of fair for smaller parties and it will be readily seen by studying the above arrangement of dishes how to place a less number for the more limited company several menus for dinners are also included in the present chapter dinner for 12 persons January first course carrot soup a la grissi oxtail soup turbid and lobster sauce fried smelts with dutch sauce entrees mutton cutlets with subis sauce sweet breads oyster patties fillets of rabbits second course roast turkey stewed rump of beef à la jardinière boiled ham garnished with brussel sprouts boiled chickens and celery sauce third course roast hair teal ex a la neige volovant of preserved fruit one jelly one cream potatoes à la maître d'hôtel grilled mushrooms desserts and ices dinner for 10 persons January first course soup a la reine whitings eau gratin crimped cotton oyster sauce entrees tendrons de vos curried foul and boiled rice second course turkey stuffed with chestnuts and chestnut sauce boiled leg of mutton english fashion with caper sauce and mashed turbanips third course wood cocks or partridges witchen charlotte a la vanille cabinet pudding orange jelly blanche artichoke bottoms macaroni with parmesan cheese dessert and ices dinner for eight persons January first course melagotoni soup broil and shrimp sauce fried whitings entrees fricassee chicken pork cutlets with tomato sauce second course hodge of mutton boiled turkey and celery sauce boiled tongue garnish with brussel sprouts third course roast pheasants meringue à la crème compote of apples orange jelly cheesecakes souffle of rice dessert and ices dinner for six persons January one first course julian soup soldier normandy entree sweet breads with sauce pecan mutton cutlets with mashed potatoes second course hodge of venison boiled fowls and bacon garnished with brussel sprouts third course plum pudding custards and glasses apple tart fondu à la brilla savain dessert dinner for six persons January two first course vermicelli soup fried slices of codfish and anchovy sauce jondori entrees stewed rump steak à la jardiniere et sole oyster patties second course leg of mutton curd rabbit and boiled rice third course partridges apple fritters tartlets of green gauge jam orange jelly plum pudding dessert dinner for six persons January three first course pea soup baked headache soles à la crème entrees mutton cutlets and tomato sauce fricasseed rabbit second course roast pork and applesauce breast of veal rolled and stuffed vegetables third course jerked hair whipped cream blanche mince pies cabinet pudding dinner for six persons January four first course Palestine soup fried smelts stewed ills entrees ragout of lobster broad mushrooms for the vent of chicken second course sirloin of beef boiled fowls and celery sauce tongue garnished with brussel sprouts third course wild ducks charlotte au pomme cheesecakes transparent jelly inlaid with brandy cherries blanche nestle road pudding plain family dinners for January Sunday one boiled herbert and oyster sauce potatoes two roast leg or griskin of pork applesauce broccoli potatoes three cabinet pudding and damson tart make preserved damsons Monday one the remains of turbid warmed and oyster sauce potatoes two cold pork stewed steak three open jam tart which should have been made with the pieces of paste left from the damson tart baked arrowroot pudding Tuesday one boiled neck of mutton carrots mashed turnips suet dumplings caper sauce the broth should be served first and a little rice or pearl barley should be boiled with it along with the meat two rolled jam pudding Wednesday one roast rolled ribs of beef greens potatoes and horseradish sauce two bread and butter pudding cheesecakes Thursday one vegetable soup the bones from the ribs of beef should be boiled down with the soup cold beef mashed potatoes two pheasants gravy bread sauce three macaroni Friday one fried whitings or soles two boiled rabbit and onion sauce minced beef potatoes three current dumplings Saturday one rum steak pudding or pie greens and potatoes two baked custard pudding and stewed apples Sunday one codfish and oyster sauce potatoes two joined of roast mutton either leg haunch or saddle broccoli and potatoes red curing jelly three apple tart and custards cheese Monday one 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 two curd rabbit with boiled rice served separately cold mutton mashed potatoes three some are secured dumplings with wine sauce Tuesday one boiled fowls parsley and butter bacon garnished with Brussels sprouts minced or hashed mutton two Baroness pudding Wednesday one the remains of the fowls cut up into joints and fricasseed joint of roast pork and applesauce and if liked sage and onion served on a dish by itself turnips and potatoes two lemon pudding either baked or boiled Thursday one cold pork and jerked hair red curing jelly mashed potatoes two apple pudding Friday one boiled beef either the age bone or the silver side of the round carrots turnips suet dumplings and potatoes if there is a marrow bone serve the marrow and toast at the same time two rice snowballs Saturday one pea soup made from liquor in which beef was boiled cold beef mashed potatoes two baked battered fruit pudding February dinner for 18 persons first course hair soup removed by turbid and oyster sauce fried eels vase of flowers fried whitings oyster soup removed by crimped cut ala metre d'hôtel entrees lark pudding lobster patties vase of flowers fillet de peudrie fricasseed chicken second course braised capen boiled ham garnished roast fowls garnished with watercresses vase of flowers boiled fowls and white sauce paté choux hodge of mutton third course ducklings removed by ice pudding marings coffee cream cheesecakes orange jelly vase of flowers clear jelly victoria sandwiches blamange gâteau de pomme partages removed by cabinet pudding dessert and ices dinner for 12 persons February first course soup ala rein clear gravy soup broil and lobster sauce fried smelts entrees lobster aizour beef pellets pork cutlet salasubis grilled mushrooms second course braised turkey hodge of mutton broiled capen and oysters tongue garnished with tufts of broccoli vegetables and salads third course wild ducks plovis orange jelly clear jelly charlotte riz nestle road pudding gâteau de riz sea kale made of honor dessert and ices dinner for 10 persons February first course palestine soup jaundory with dutch sauce red mullet with sauce genoese entrees sweetbread cutlets with poivre sauce foul au bechamel second course roast tell of mutton boiled capen and oysters boiled tongue garnished with brussel sprouts third course guinea fowls ducklings paine de rhubarb orange jelly strawberry cream cheesecakes elman pudding thick pudding dessert and ices dinner for eight persons February first course mock turtle soup filet of turbot a la crème fried fillet with souls and anchovy sauce entrees larded fillets of rabbits tendons devour with puree of tomatoes second course stewed rump of beef à la gerenière roast fouls boiled ham third course roast pigeons or larks rhubarb tartlets meringues clear jelly cream ice pudding soufflé dessert and ices dinner for six persons February one first course rice soup rat mullet with genoese sauce fried smelts entrees foul pudding sweetbreads second course roast turkey and sausages boiled leg of pork peas pudding third course lemon jelly charlotte alavanille made of honor plum pudding removed by ice pudding dessert dinner for six persons February two first course spring soup boiled turbot and lobster sauce entrees fricasseed rabbit oyster patties second course boiled round of beef and marrow bones roast fouls garnished with watercresses and rolled bacon vegetables third course marrow pudding cheesecakes tartlets of green gage jam lemon cream rhubarb tart dessert dinner for six persons February three first course vermicelli soup fried whitings stewed ills entrees poulet à la maringo rest of veal stuffed and rolled second course roast leg of pork and applesauce boiled caper and oysters tongue garnished with tufts of broccoli third course wild ducks lobster salad charlotte au pomme panda rhubarb vanilla cream orange jelly dessert dinner for six persons February four first course oxtail soup cut à la crème fried souls entrees lark pudding foul scollops second course roast leg of mutton boiled turkey and celery sauce pigeon pie small ham boiled and garnished vegetables third course game unliked tartlets of raspberry jam full of rhubarb swiss cream cabinet pudding broccoli and sea kale dessert plain family dinners for february sunday one oxtail soup two roast beef yorkshire pudding broccoli and potatoes three plum pudding apple tart cheese Monday one fried souls plain melted butter and potatoes two cold roast beef mashed potatoes three the remains of plum pudding cut in slices warmed and served with sifted sugar sprinkled over it cheese Tuesday one the remains of oxtail soup from sunday two pork cutlets with tomato sauce hashed beef three boiled jam pudding cheese Wednesday one boiled haddock and plain melted butter two rump steak pudding potatoes greens three arrowroot blamange garnished with jam Thursday one boiled leg of pork greens potatoes peas pudding two apple fritters sweet macaroni Friday one pea soup made with liquor that the pork was boiled in two cold pork mashed potatoes three baked rice pudding Saturday one broiled herrings mustard sauce two haricot mutton three macaroni either served as a sweet pudding or with cheese sunday one carrot soup two boiled leg of mutton and capersaws mashed turnips roast fowls and bacon three damson tart made with bottle fruit rotavia pudding Monday one the remainder of fowl carried and served with rice rump steaks and oyster sauce cold mutton two rolled jam pudding Tuesday one vegetable soup made with liquor that the mutton was boiled in on sunday two roast saloon of beef Yorkshire pudding broccoli and potatoes three cheese Wednesday one fried souls melts the butter two cold beef and mashed potatoes if there's any cold boiled mutton left cut it into neat slices and warm it in a little capersaws three apple tart Thursday one boiled rabbit and onion sauce stewed beef and vegetables made with the remains of cold beef and bones two macaroni Friday one roast leg of pork sage and onions and apple sauce greens and potatoes two spinach and poached eggs instead of pudding cheese and watercresses Saturday one rump steak and kidney pudding cold pork and mashed potatoes two baked rice pudding end of section 89 section 90 of the book of household management this is a LibriVox recording all LibriVox recordings are in the public domain for more information or to volunteer please visit LibriVox.org recording by Belinda Brown of Indianapolis Indiana the book of household management by Isabella Beaton dinners and dining chapter 40 part 2 March 1931 dinner for 18 persons first course turtle or mock turtle soup removed by salmon and dressed cucumber red mullet vaso flowers filet of whiting spring soup removed by boiled turbo and lobster sauce entrees fricassee chicken bull event vaso flowers compote of pigeons larded sweetbreads second course four quarter of lamb braised capon boiled tongue garnished vaso flowers ham roast fowls rump of beef a la jardinaire third course guinea fowls larded removed by cabinet pudding apricot tartlets wine jelly rhubarb tart custards vaso flowers jelly and glasses italian cream damson tart duckling removed by nestle road pudding cheesecakes dessert and ices 1932 dinner for 12 persons march first course white soup clear gravy soup boiled salmon shrimp sauce and dressed cucumber baked mullets and paper cases entrees filet de bouff and Spanish sauce larded sweetbreads risolis chicken patties second course roast filet of veal and bechamel sauce boiled leg of lamb roast fowls garnished with watercresses boiled ham garnished with carrots and mashed turnips vegetables sea kale spinach or broccoli third course two ducklings guinea fowl larded orange jelly charlotte ruse coffee cream ice pudding macaroni with parmesan cheese spinach garnished with croutons dessert and ices 1933 dinner for 10 persons march first course macaroni soup boiled turbo and lobster sauce salmon cutlets entrees compote of pigeons mutton cutlets and tomato sauce second course roast lamb boiled half calf's head tongue and brains boiled bacon cheek garnish with spoonfuls of spinach vegetables third course ducklings plum pudding ginger creams trifle rhubarb tart cheesecakes fondue encases dessert and ices 1934 dinner for eight persons march first course calf head soup brill and shrimp sauce broiled mackerel a la mater de hotel entrees lobster cutlets calves liver and bacon afines urbex second course roast loin of veal two boiled fowls a la bechamel boiled knuckle of ham vegetables spinach or broccoli third course wild ducks apple custards blanc mange lemon jelly jam sandwiches ice pudding potatoes a la mater de hotel dessert and ices 1935 dinner for six persons march one first course vermicelli soup souls a la crème entrees veal cutlets small volavent second course small saddle of mutton half calf's head boiled bacon cheek garnish with brussel sprouts third course cabinet pudding orange jelly custards and glasses rhubarb tarts lobster salad dessert 1936 dinner for six persons march two first course julienne soup baked mullets entrees chicken cutlets oyster patties second course roast lamb and mint sauce boiled leg of pork peas pudding vegetables third course duckling swiss cream lemon jelly cheesecakes rhubarb tart macaroni dessert 1937 dinner for six persons march three first course oyster soup boiled salmon and dress cucumber entrees resolace fricassee chicken second course boiled leg of mutton caper sauce roast fowls garnished with watercresses vegetables third course charlotte up homey's orange jelly lemon cream souffle of arrowroot sea kale dessert 1938 dinner for six persons march four first course oxtail soup boiled mackerel entrees stewed mutton kidneys minced veal and oysters second course stewed shoulder reveal roast ribs of beef and horseradish sauce vegetables third course ducklings tartlets of strawberry jam cheesecake gato duree carrot pudding sea kale dessert plain family dinners for march 1939 sunday one boiled half calf's head pickled pork the tongue on a small dish with the brains rounded mutton cutlets and mashed potatoes two plum tart made with bottled fruit baked custard pudding baroness pudding 1940 monday one roast shoulder of mutton and onion sauce broccoli baked potatoes two slices of baroness pudding warmed and served with sugar sprinkled over cheesecakes 1941 tuesday one mock turtle soup made with the liquor that the calf's head was boiled in and in pieces of head two hashed mutton rump steaks and oyster sauce three boiled plum pudding 1942 wednesday one fried whiteing melted butter potatoes two boiled suet dumplings carrots potatoes marrow bones three arrowroot blunt mange and stewed rhubarb 1943 thursday one pea soup made from the liquor that the beef was boiled in two stewed rump steak cold beef mashed potatoes three rolled jam pudding 1944 friday one fried soul melted butter potatoes two roast loin of mutton broccoli potatoes bubble and squeak three rice pudding 1945 saturday one rump steak pie haricot mutton made with the remains of cold loin two pancakes ritafia pudding 1946 sunday one roast filet of beef boiled ham spinach and potatoes two rhubarb tart custards and glasses bread and butter pudding 1947 monday one bake soul potatoes two minced veal and rump steak pie three summers at your dumplings with the remains of custards poured around them marmalade tartlets 1948 tuesday one gravy soup two boiled leg of mutton mashed turnips suet dumplings caper sauce potatoes veal risoles made with the remains of filet of veal three cheese 1949 wednesday one stewed mullets two roast fowls bacon gravy and bread sauce mutton pudding made with a few slices of the cold meat and the addition of two kidneys three baked lemon pudding 1950 thursday one vegetable soup made with the liquor that the mutton was boiled in and mixed with the remains of gravy soup two roast ribs of beef yorkshire pudding horseradish sauce broccoli and potatoes three apple pudding or macaroni 1951 friday one stew deals pork cutlets and tomato sauce two cold beef mashed potatoes three plum tart made with bottled fruit 1952 saturday one rump steak and kidney pudding boiled beef bones greens and potatoes two jam tartlets made with pieces of paste from plum tart baked custard pudding april 1953 dinner for 18 persons first course spring soup removed by salmon and lobster sauce filet of mackerel vaso flowers fried smelt soul a la creme entrees lamb cutlets and asparagus peas curried lobster vaso flowers oyster patties grenadines devote second course roast ribs of lamb larded capon stewed beef a la jardinaire vaso flowers boiled lamb spring chickens braised turkey third course ducklings removed by cabinet pudding clear jelly charlotte a la parisianne orange jelly raspberry jam turtles victoria sandwiches vaso flowers cheese cakes rhubarb tart raspberry cream nestle road pudding dessert and ices 1954 dinner for 12 persons april first course soup a la rain julienne soup turbo and lobster sauce slices of salmon a la gene avasi entrees croquettes a la lavert fricando devote volavent stewed mushrooms second course four quarter of lamb saddle of mutton boiled chickens and asparagus peas boiled tongue garnish with tufts of broccoli vegetables third course ducklings larded guinea fowls charlotte a la parisianne orange jelly meringues ritafia ice pudding lobster salad sea kale dessert and ices 1955 dinner for 10 persons april first course gravy soup salmon and dress cucumber shrimp sauce filet of whiting entrees lobster cutlets chicken patties second course roast filet of veals boiled leg of lamb ham garnished with broccoli vegetables third course ducklings compote of rhubarb custards vanilla cream orange jelly cabinet pudding ice pudding dessert 1956 dinner for eight persons april first course spring soup slices of salmon and capersauce fried filet of souls entrees chicken volavent mutton cutlets and tomato sauce second course roast loin of veal boiled fowls a la bechamel tongue vegetables third course guinea fowls sea kale artichoke bottoms cabinet pudding blanc manche apricot tartlets rice fritters macaroni and parmesan cheese dessert 1957 dinner for six persons april first course tapioca soup boiled salmon and lobster sauce entrees sweet breads oyster patties second course haunch of mutton boiled capon and white sauce tongue vegetables third course souffle of rice lemon cream charlotte a la parisi and rhubarb tart dessert 1958 dinner for six persons april two first course julienne soup fried whiting red mullet entrees lamb cutlet and cucumbers risoles second course roast ribs of beef neck of veal a la bechamel vegetables third course ducklings lemon pudding rhubarb tart custards cheesecakes dessert 1959 dinner for six persons april three first course vermicelli soup grill and shrimp sauce entrees fricandoa veal lobster cutlets second course roast four quarter of lamb boiled chickens tongue vegetables third course gazlings sea kale plum pudding whipped cream compote of rhubarb cheesecakes dessert 1960 dinner for six persons april four first course oxtail soup crimp salmon entrees croquette of chicken mutton cutlets and soubey sauce second course roast filet of veal boiled bacon cheek garnished with sprouts boiled capon vegetables third course sea kale lobster salad cabinet pudding ginger cream raspberry jam tartlets rhubarb tart macaroni dessert plain family dinners for april 1961 sunday one clear gravy soup two roast haunch of mutton sea kale potatoes three rhubarb tart custards and glasses 1962 monday one crimp skate and caper sauce two boiled knuckle of veal and rice cold mutton mashed potatoes three baked plum pudding 1963 tuesday one vegetable soup two toad in the hole made from the remains of the cold mutton three stewed rhubarb and baked custard pudding 1964 wednesday one fried soul anchovy sauce two boiled beef carrots suet dumplings three lemon pudding 1965 thursday one pea soup made with the liquor that the beef was boiled in two cold beef mashed potatoes mutton cutlets and tomato sauce three macaroni 1966 friday one bubble and squeak made with the remains of the cold beef roast shoulder of veal stuffed spinach potatoes two boiled batter pudding and sweet sauce 1967 saturday one stewed veal with vegetables made from the remains of the shoulder boiled rump steaks and oyster sauce two yeast dumplings 1968 sunday one boiled salmon and dressed cucumber anchovy sauce two roast four quarter of lamb spinach potatoes mint sauce two rhubarb tart cheesecakes 1969 monday one curried salmon made with the remains of the salmon dish of boiled rice two cold lamb rump steak and kidney pudding potatoes three spinach and poached eggs 1970 tuesday one scotch mutton broth with pearl barley two boiled neck of mutton caper sauce suet dumplings carrots three baked rice pudding 1971 wednesday one boiled mackerel and melted butter or fennel sauce potatoes two roast filet of veal bacon and greens three fig pudding 1972 thursday one flemish soup two roast loin of mutton broccoli potatoes veal rolls made from the remains of the cold veal three boiled rhubarb pudding 1973 friday one irish stew or haricot made from cold mutton minced veal two half-paid pudding 1974 saturday one rump steak pie broiled mutton chops two baked arrow wood pudding may 1975 dinner for 18 persons first course asparagus soup removed by salmon and lobster sauce fried filet souls vesa flowers filet of mackerel a la mater d hotel oxtail soup removed by bril and shrimp sauce entrees lamb cutlet and cucumbers lobster pudding vesa flowers curried fowl veal ragu second course saddle of lamb raised pie roast fowls vesa flowers boiled capon and white sauce braised ham roast veal third course almond cheesecake goslings removed by college puddings lobster salad noio jelly italian cream vesa flowers charlotte a la perisian inlaid jelly plover's eggs duckling removed by nestle road pudding tartlets dessert and ices 1976 dinner for 12 persons may first course white soup asparagus soup salmon cutlets boiled turbo and lobster sauce entrees chicken bowl event lamb cutlets and cucumbers fricandoa veal stewed mushrooms second course roast lamb haunch of mutton boiled and roast fowls vegetables third course ducklings goslings charlotte ruse vanilla cream gooseberry tart custards cheese cakes cabinet pudding and ice pudding dessert and ices 1977 dinner for 10 persons may first course spring soup salmon a la genovese red mullet entrees chicken bowl event calves liver and bacon afines airbase second course saddle of mutton half calf's head tongue and brains braised ham asparagus third course roast pigeons ducklings sponge cake pudding charlotte a la vanilla gooseberry tart cream cheese cakes apricot jam tart dessert nices 1978 dinner for eight persons may first course julienne soup brilliant lobster sauce fried filet of mackerel entrees lamb cutlets and cucumbers lobster patties second course roast filet of veal boiled leg of lamb asparagus third course ducklings gooseberry tart custards fancy pastry souffle dessert nices 1979 dinner for six persons may one first course vermicelli soup boiled salmon and anchovy sauce entrees filet of beef and tomato sauce sweet breads second course roast lamb boiled capon asparagus third course ducklings cabinet pudding compote of gooseberries custards and glasses blanc mange lemon tartlets fondue dessert 1980 dinner for six persons may two first course macaroni soup boiled mackerel a la mater d hotel fried smelts entrees scallops of foul lobster pudding second course boiled leg of lamb and spinach roast sirloin of beef and horseradish sauce vegetables third course roast leveret salad souffle of rice ramicans strawberry jam tartlets orange jelly dessert 1981 dinner for six persons may three first course julienne soup trout with dutch sauce salmon cutlets entrees lamb cutlets with mushrooms volavent of chicken second course roast lamb camps head a la tortue vegetables third course spring chickens ice pudding vanilla cream clear jelly tartlets cheesecakes desserts 1982 dinner for six persons may four first course soup a la reign crimped trout and lobster sauce baked widings all finet urbex entrees braised mutton cutlets and cucumbers stewed pigeons second course roast filet of veal bacon cheek and greens filet of beef a la jardinaire third course ducklings souffle a la vanilla compote of oranges meringues gooseberry tarts fondue dessert plain family dinners for may 1983 sunday one vegetable soup two saddle of mutton asparagus and potatoes three gooseberry tart custards 1984 monday one fried widings anchovy sauce two cold mutton mashed potatoes stewed veal three fig pudding 1985 tuesday one haricot mutton made from the remains of the cold mutton rump steak pie two macaroni 1986 wednesday one roast loin of veal and spinach boiled bacon mutton cutlets and tomato sauce two gooseberry pudding and cream 1987 thursday one spring soup two roast leg of lamb mint sauce spinach curried veal and rice three lemon pudding 1988 friday one boiled mackerel and parsley and butter two stewed rump steak cold lamb and salad three baked gooseberry pudding 1989 saturday one vermicelli two rump steak pudding lamb cutlets and cucumbers three macaroni 1990 sunday one boiled salmon and lobster caper sauce two roast lamb mint sauce asparagus potatoes three plum pudding gooseberry tart 1991 monday one salmon warmed in remains of the lobster sauce and garnished with croutons two stewed knuckle of veal and rice cold lamb and dress cucumber three slices of pudding warmed and served with sugar sprinkled over baked rice pudding 1992 tuesday one roast ribs of beef horseradish sauce yorkshire pudding spinach and potatoes two boiled lemon pudding 1993 wednesday one fried soul melted butter two cold beef and dressed cucumber or salad veal cutlets and bacon three baked plum pudding 1994 thursday one spring soup two calves liver and bacon boiled beef bones spinach and potatoes three gooseberry tart 1995 friday one roast shoulder of mutton baked potatoes onion sauce spinach two current dumplings 1996 saturday one boiled mackerel fennel sauce or plain melted butter two rump steak pie hashed mutton vegetables three baked arrowroot pudding june 1997 dinner for 18 persons first course asparagus soup removed by crimp salmon filet of garnets face of flowers soul affine's air base vermicelli soup removed by white bait entrees lamb cutlets and peas lobster patties face of flowers tendrons devaux à la jardinaire larded sweetbreads second course saddle of lamb tongue roast spring chickens face of flowers boiled capon ham boiled calf's head third course prawns leverette removed by ice pudding tartlets wine jelly full event of strawberries and cream face of flowers custards and glasses blanc mâche cheesecake goslings removed by fondues in cases plover's eggs dessert and ices 1998 dinner for 12 june first course green pea soup rice soup salmon and lobster sauce trout a la genovese white bait entrees lamb cutlet and cucumbers fricassee chicken lobster risolis stewed veal and peas second course roast quarter of lamb and spinach filet of buff a la jardinaire boiled fowls brace shoulder of lamb tongue vegetables third course goslings ducklings nestle road pudding charlotte a la parisian gooseberry tartlets strawberry cream raspberry and current tart custards dessert nices 1999 dinner for 10 persons june first course julian soup salmon trout and parsley and butter red mullet entrees stewed breast of veal and peas mutton cutlets a la mutton known second course roast filet of veal boiled leg of lamb garnished with young carrots boiled bacon cheek vegetables third course roast duck lever at gooseberry tart strawberry cream strawberry tartlets meringues cabinet pudding ice pudding dessert nices 2000 dinner for eight persons june first course vermicelli soup trout a la genovese salmon cutlets entrees lamb cutlets and peas fricassee chicken second course roast ribs of beef calves head tongue and brains boiled ham vegetables third course roast ducks compote of gooseberries strawberry jelly pastry ice pudding cauliflower with cream sauce dessert nices 2001 dinner for six persons june one first course spring soup boiled salmon and lobster sauce entrees veal cutlets and endive ragu of duck and green peas second course roast loin of veal boiled leg of lamb and white sauce tongue garnished vegetables third course strawberry cream gooseberry tartlets almond pudding lobster salad dessert 2002 dinner for six persons june two first course calf's head soup mackerel a la mater d day hotel white bait entrees chicken cutlets curried lobster second course four quarter of lamb and saddle stewed beef a la jardinaire vegetables third course gozzling green current tart custards and glasses strawberry blanche souffle of rice dessert 2003 dinner for six persons june three first course green pea soup bake soul affine urbex stewed trout entrees calf's liver and bacon resolace second course roast saddle of lamb and salad calf's head a la tortue vegetables third course roast ducks full event of strawberry and cream strawberry tartlets lemon blank mage baked gooseberry pudding dessert 2004 dinner for six persons june four first course spinach soup souls a la crème red mullet entrees roast filet of veal braised ham and spinach second course boiled fowls and white sauce vegetables third course leverette strawberry jelly swiss cream cheese cakes ice pudding dessert plain family dinners for june 2005 sunday one salmon trout and parsley and butter new potatoes two roast filet of veal boiled bacon chicken spinach vegetables three gooseberry tart custards 2006 monday one light gravy soup two small meat pie minced veal garnished with rolled bacon spinach and potatoes three raspberry and current tart 2007 tuesday one baked mackerel potatoes two boiled leg of lamb garnished with young carrots three lemon pudding 2008 wednesday one vegetable soup two cams liver and bacon peas hash lamb from remains of cold joint three baked gooseberry pudding 2009 thursday one roast ribs of beef yorkshire pudding peas potatoes two stewed rhubarb and boiled rice 2010 friday one cold beef and salad lamb cutlets and peas two boiled gooseberry pudding and baked custard pudding 2011 saturday one rump steak pudding boiled beef bones and cucumber vegetables two bread pudding 2012 sunday one roast four quarter of lamb mint sauce peas and new potatoes two gooseberry pudding strawberry tartlets fondue 2013 monday one cold lamb and salad stewed neck of veal and peas young carrots and new potatoes two almond pudding 2014 tuesday one green peas soup two roast ducks stuffed gravy peas and new potatoes three baked rotafia pudding 2015 wednesday one roast leg of mutton summer cabbage potatoes two gooseberry and rice pudding 2016 thursday one fried soul melted butter potatoes two sweet breads hashed mutton vegetables three bread and butter pudding 2017 friday one asparagus soup two boiled beef young carrots and new potatoes suet dumplings three college puddings 2018 saturday one cold boiled beef and salad lamb cutlets and green peas two boiled gooseberry pudding and plain cream end of section 90 recording by belinda brown of indianapolis indiana