 CHAPTER 40. PART III. LIE. 2019. Dinner for 18 persons. First course, Green Pea Soup, removed by Salmon and Dress Cucumber. White Bait, Vesa Flowers, Stood Trout, Soup à la Reine, removed by Mackerel, à la Maitre d'Hotel, Entree, Lamb Cutlet and Peas, Lobster Curry and Casserole, Vesa Flowers, Scallops of Chicken, Chicken Patties. Second course, Honcha Venison, Pigeon Pie, Boiled Capons, Vesa Flowers, Spring Chicken, Braised Ham, Saddle of Lamb. Third course, Prawns, Roast Ducks, removed by Raspberry Cream, Custards, Vanilla Souffle, Cherry Tart, Vesa Flowers, Raspberry and Current Tart, Strawberry Cream, Creams, Green Goose, removed by Iced Pudding, Tartlets, Dessert Nices. 2020. Dinner for 12 persons, July. First course, Soup à la Jardinaire, Chicken Soup, Crimp Salmon and Parsley and Butter, Trout, Afines Air Base in Cases. Entrees, Tendrons, Devo and Peas, Lamb Cutlets and Cucumbers. Second course, Loin de Ville à la Béchamel, Roast Four Quarter of Lamb, Salad, Braised Ham, Garnish with Broad Beans, Vegetables. Third course, Roast Ducks, Turkey Pult, Stude Pizala Francais, Lobster Salad, Cherry Tart, Raspberry and Current Tart, Custard and Glasses, Lemon Creams, Nestle Road Pudding, Marrow Pudding, Dessert Nices. 2021, Dinner for 8 Persons, July. First course, Green Pea Soup, Salmon and Lobster Sauce, Crimp to Perch and Dutch Sauce, Entrees, Stude Ville and Peas, Lamb Cutlets and Cucumbers. Second course, Haunch of Venison, Boiled Fowls à la Béchamel, Braised Ham, Vegetables. Third course, Roast Ducks, Pizala Francais, Lobster Salad, Strawberry Cream, Blanc Mange, Cherry Tart, Cheese Cakes, Iced Puddings, Dessert Nices. 2022, Dinner for 6 Persons, July. One, First course, Soup à la Jardinaire, Salmon Trout and Parsley and Butter, Filet of Mackerel à la Maitre d'Hotel, Entree, Lobster Cutlets, Beef, Palettes à la Italienne. Second course, Roast Lamb, Boiled Capon and White Sauce, Boiled Tongue, Garnish with Small Vegetable Marrows, Bacon and Beans. Third course, Gosling, Whipped Strawberry Cream, Raspberry and Current Tart, Morangs, Cherry Tartlets, Iced Pudding, Dessert and Ices. 2023, Dinner for 6 Persons, July. Two, First course, Julienne Soup, Crimp Salmon and Capersauce, White Bait, Entree, Croquettes à la Reine, Curried Lobster. Second course, Roast Lamb, Rump of Beef à la Jardinaire. Third course, Larded Turkey Pult, Raspberry Cream, Cherry Tart, Custards and Glasses, Gâteau à la Genovese, Nessa Rod Pudding, Dessert. Plain Family Dinner for July. 2024, Sunday. One, Salmon Trout and Parsley and Butter. Two, Roast Filet of Rial, Boiled Bacon Cheek, Peas, Potatoes. Three, Raspberry and Current Tart, Baked Custard Pudding. 2025, Monday. One, Green Pea Soup. Two, Roast Fowls Garnished with Watercresses, Gravy, Bread Sauce, Cold Veal and Salad. Three, Cherry Tart. 2026, Tuesday. One, John Dory and Lobster Sauce. Two, Curried Fowl with Remains of Cold Fowls, Dish of Rice, Veal Rolls with Remains of Cold Filet. Three, Strawberry Cream. 2027, Wednesday. One, Roast Leg of Mutton, Vegetable Marrow and Potatoes Melted Butter. Two, Black Current Pudding. 2028, Thursday. One, Fried Soul and Chovy Sauce. Two, Mutton Cutlets and Tomato Sauce. Bashed Mutton, Peas, Potatoes. Three, Lemon Dumplings. 2029, Friday. One, Boiled Biscuit of Beef, Carrots, Turnips, Suet Dumplings. Peas, Potatoes. Two, Baked Semolina Pudding. 2030, Saturday. One, Cold Beef and Salad. Lamb Cutlets and Peas. Two, Role Jam Pudding. 2031, Sunday. One, Julian Soup. Two, Roast Lamb, Half Calf's Head, Tongue and Brains, Boiled Ham, Peas and Potatoes. Three, Cherry Tart, Custards. 2032, Monday. One, Hashed Calf's Brain, Cold Lamb and Salad. Two, Vegetable Marrow and White Sauce instead of Pudding. 2033, Tuesday. One, Stewed Veal with Peas, Young Carrots and Potatoes, Small Meat Pie. Two, Raspberry and Current Pudding. 2034, Wednesday. One, Roast Duck Stuffed, Gravy, Peas and Potatoes, The Remains of Stewed Veal, Rache Off. Two, Macaroni Served as a Sweet Pudding. 2035, Thursday. One, Slices of Salmon and Caper Sauce. Two, Boiled Knuckle of Veal, Parsley and Butter, Vegetable Marrow and Potatoes, Black Current Pudding. 2036, Friday. One, Roast Shoulder of Mutton, Onion Sauce, Peas and Potatoes. Two, Cherry Tart, Baked Custard Pudding. 2037, Saturday. One, Minced Mutton, Rumped Steak and Kidney Pudding. Two, Baked Lemon Pudding. August. 2038, Dinner for 18 Persons. First course, Mock Turtle Soup, removed by Brailed Salmon and Caper Sauce, Red Mullet, Vesa Flowers, Perch, Soup à la Julienne, removed by Braille and Shrimp Sauce, Entree, Fricando Devo à la Jardinaire, Curried Lobster, Vesa Flowers, Lamb Cutlets à la Puree, De Pommes de Terre, Filet of Duck and Peas. Second course, Concha Venison, Ham, Garnished, Capon, à la Financière, Vesa Flowers, Roast Fowl, Leveret Pie, Saddle of Mutton. Third course, Grouse, removed by Cabinet Pudding, Lobster Salad, Fruit Jelly, Cheese Cakes, Charlotte à la Vanilla, Vesa Flowers, Custards, Raspberry Tartlets, Vola Vent of Pears, Prawns, Larded Pean, removed by Ice Pudding, Dessert and Isis. 2039, Dinner for 12 Persons, August, First Course, Vermicelli Soup, Soup à la Rain, Broiled Salmon, Fried Flounder, Trout in Matalo, Entrees, Stewed Pigeons, Sweet Breads, Ragu of Ducks, Filet of Chicken and Mushrooms. Second course, Quarter of Lamb, Coudalette de Beef à la Jardinaire, Roast Fowls and Boiled Tongue, Bacon and Beans. Third course, Grouse, Wheat Ears, Green Gauge Tart, Whipped Cream, Vola Vent of Plums, Fruit Jelly, Ice Pudding, Cabinet Pudding, Dessert and Isis. 2040, Dinner for 8 Persons, August, First Course, Julien Soup, Filet of Turbo and Dutch Sauce, Red Mullet, Entrees, Rie, DeVoe, Ah, Tomatoes, Filet of Duck and Peas. Second course, Haunch of Venison, Boiled Capon and Oysters, Ham, Garnished, Vegetables. Third course, Leverette, Fruit Jelly, Compote of Green Gages, Plum Tart, Custards and Glasses, Omelette Soufflé, Dessert and Isis. 2041, Dinner for 6 Persons, August, 1, First Course, Macaroni Soup, Crimp Salmon and Sauce Hollandaise, Fried Filet of Trout, Entrees, Tendrons DeVoe and Stude Peas, Salmi of Grouse, Second Course, Roast Loin of Veal, Boiled Bacon, Garnished with French Beans, Stude Beef à la Jardinaire, Vegetables. Third Course, Turkey Pult, Plum Tart, Custard Pudding, Vola Vent of Pears, Strawberry Cream, Rotafia Soufflé, Desserts, 2042, Dinner for 6 Persons, August, 2, First Course, Vegetable Mero Soup, Stoad Mullet, Filet of Salmon and Ravagote Sauce, Entree, Curried Lobster, Frickindot DeVoe à la Jardinaire, Second Course, Roast Saddle of Mutton, Stude Shoulder of Veal, Garnished with Force Meatballs, Vegetables. Third Course, Roast Grouse and Bread Sauce, Vola Vent of Green Gages, Fruit Jolly, Raspberry Cream, Custards, Fig Pudding, Dessert, Plain Family Dinners for August, 2043, Sunday, 1, Vegetable Mero Soup, 2, Roast Quarter of Lamb, Mint Sauce, French Beans and Potatoes, 3, Raspberry and Current Tart, Custard Pudding, 2044, Monday, 1, Cold Lamb and Salad, Small Meat Pie, Vegetable Mero and White Sauce, 2, Lemon Dumplings, 2045, Tuesday, 1, Boiled Mackerel, Stude, Loin of Veal, French Beans and Potatoes, 3, Baked Raspberry Pudding, 2046, Wednesday, 1, Vegetable Soup, 2, Lamb Cutlets and French Beans, The Remains of Stude's Shoulder of Veal, Mashed Vegetable Mero, 3, Black Current Pudding, 2047, Thursday, 1, Roast Ribs of Beef, Yorkshire Pudding, French Beans and Potatoes, 2, Bread and Butter Pudding, 2048, Friday, 1, Fried Soul and Melted Butter, 2, Cold Beef and Salad, Lamb Cutlets and Mashed Potatoes, 3, Cauliflower and White Sauce instead of Pudding, 2049, Saturday, 1, Stude Beef and Vegetables with Remains of Cold Beef, Mutton Pudding, 2, Macaroni and Cheese, 2050, Sunday, 1, Salmon Pudding, 2, Roast Filet of Veal, Boiled Bacon Cheek garnished with Tufts of Cauliflower, French Beans and Potatoes, 3, Plum Tart, Boiled Custard Pudding, 2041, Monday, 1, Bake Soul, 2, Cold Veal and Bacon, Salad, Mutton Cutlets and Tomato Sauce, 3, Boiled Current Pudding, 2052, Tuesday, 1, Rice Soup, 2, Roast Fouls and Watercresses, Boiled Knuckle of Ham, Minced Veal, Garnished with Croutons, Vegetables, 3, College Puddings, 2053, Wednesday, 1, Curried Foul with Remains of Cold Foul, Dish of Rice, Stude Rump Steak and Vegetables, 2, Plum Tart, 2054, Thursday, 1, Boiled Brisket of Beef, Carrots, Turnips, Suet Dumplings and Potatoes, 2, Baked Bread Pudding, 2055, Friday, 1, Vegetable Soup, Made from Liquor that the Beef was Boiled in, 2, Cold Beef in Dressed Cucumber, Veal Cutlets and Tomato Sauce, 3, Fondue, 2056, Saturday, 1, Bubble and Squeak, Made from Remains of Cold Beef, Cold Veal in Ham Pie, Salad, 2, Baked Raspberry Pudding, September, 2057, Dinner for 18 Persons, First Course, Julian Soup, Removed by Brill and Shrimp Sauce, Red Mullet and Italian Sauce, Face of Flowers, Fried Eels, Ghiblet Soup, Removed by Salmon and Lobster Sauce, Entree, Lamb Cutlets and French Beans, Filet of Chicken and Truffles, Face of Flowers, Oysters are Gratin', Sweet Breads and Tomato Sauce, Second Course, Saddle of Mutton, Veal in Ham Pie, Chicken Zella Bechamel, Face of Flowers, Braised Goose, Brailed Ham, Garnish with Cauliflower, Filet of Veal, Third Course, Custards, Partridges, Removed by Plum Pudding, Apple Tart, Compote of Green Gages, Neuio Jelly, Face of Flowers, Lemon Cream, Pastry Sandwiches, Grouse and Bread Sauce, Removed by Nestle Rod Pudding, Plum Tart, Custards, Dessert and Isis, 2058, Dinner for 12 Persons, September, First Course, Mock Turtle Soup, Soup à la Jardinée, Salmon and Lobster Sauce, Fried Whiting, Studeals, Entree, Veal Cutlets, Scalloped Oysters, Curried Fowl, Grilled Mushrooms, Second Course, Haunch of Mutton, Boiled Calf Head, A la Bechamel, Braised Ham, Roast Fowls, Accressons, Third Course, Leverette, Grouse, Cabinet Pudding, Ice Pudding, Compote of Plums, Dams and Tart, Cream, Fruit Jelly, Prawns, Lobster Salad, Desserts and Isis, 2059, Dinner for 8 Persons, September, First Course, Flemish Soup, Turbo, Garnished with Fried Smelts, Red Mullet and Italian Sauce, Entrees, Tendrons Devo and Truffles, Lamb Cutlets and Sauce Pecan, Second Course, Woyneville a la Bechamel, Roast Haunch of Venison, Braised Ham, Grouse Pie, Vegetables, Third Course, Roast Hair, Plum Tart, Whip Cream, Punch Jelly, Compote of Damsons, Marrow Pudding, Dessert, 2060, Dinner for 6 Persons, September, First Course, Game Suit, Crimp Skate, Slices of Salmon a la Genovese, Entree, Frickeseed Sweet Bread, Savory Rissoles, Second Course, Sirloin of Beef and Horse Radish Sauce, Broiled Leg of Mutton and Capersauce, Vegetables, Third Course, Roast Partridges, Charlotte Roos, Apricots and Rice, Fruit Jelly, Cabinet Pudding, Dessert, 2061, Dinner for 6 Persons, September, 2, First Course, Thick Gravy Soup, Filet of Turbo A la Creme, Stood Eels, Entree, Vola Vent of Lobster, Salmi of Grouse, Second Course, Haunch of Venison, Rump of Beef à la Jardinaire, Hair, Boned and Larded with Mushrooms, Third Course, Roast Grouse, Apricot Blancmange, Compote of Peach, Plum Tart, Custards, Plum Pudding, Dessert, Plain Family Dinner for September, 2062, Sunday, 1, Julienne Soup, Roast Ribs of Beef, Yorkshire Pudding, Horse Radish Sauce, French Beans and Potatoes, 3, Green Gauge Pudding, Vanilla Cream, 2063, Monday, 1, Crimp's Skate and Crab Sauce, 2, Cold Beef and Salad, Small Veal and Ham Pie, 3, Vegetable Marrow and White Sauce, 2064, Tuesday, 1, Fried Soul, Melted Butter, 2, Broiled Fowl, Parsley and Butter, Bacon Cheek, Garnished with French Beans, Beef for Soles, Made from the Remains of Cold Beef, 3, Plum Tart and Cream, 2065, Wednesday, 1, Boiled Round of Beef, Carrots, Turnips and Suet Dumplings, Marrow on Toast, 2, Baked Damsan and Rice, 2066, Thursday, 1, Vegetable Soup, Made from the Liquor, That the Beef was Boiled in, 2, Lamb Cutlets and Cucumbers, Cold Beef and Salad, 3, Apple Pudding, 2067, Friday, 1, Baked Soul, 2, Bubble and Squeak, Made from the Cold Beef, Veal Cutlets, Enrolled Bacon, 3, Damsan Tart, 2068, Saturday, 1, Irish Stew, Rump Steaks and Oyster Sauce, 2, Summer Set Shear Dumplings, 2069, Sunday, 1, Fried Filet of Souls and Anchovy Sauce, 2, Roast Leg of Mutton, Brown Onion Sauce, French Beans and Potatoes, Calf-Calf's Head, Tongue and Brains, 3, Plum Tart, Custards and Glasses, 2070, Monday, Vegetable Marrow Soup, 2, Calf's Head, Allah Made or Dio-Tel, from Remains of Cold Head, Boiled Biscuit of Beef and Vegetables, 3, Stewed Fruit and Baked Rice Pudding, 2071, Tuesday, 1, Roast Fowls and Watercresses, Boiled Bacon, Garnished with Tufts of Cauliflower, Hashed Mutton from Remains of Mutton of Sunday, 2, Baked Plum Pudding, 2072, Wednesday, 1, Boiled Knuckle of Veal and Rice, Turnips, Potatoes, Small Ham, Garnished with French Beans, 2, Baked Apple Pudding, 2073, Thursday, 1, Brillant Shrimp Sauce, 2, Roast Hair, Gravy and Red Current Jelly, Mutton Cutlets and Mashed Potatoes, 3, Scalloped Oysters instead of Pudding, 2074, Friday, 1, Small Roast, Loin of Mutton, The Remains of Hair, Jugged, Vegetable Marrow and Potatoes, 2, Damsen Pudding, 2075, Saturday, 1, Rump Steaks, Broiled and Oyster Sauce, Mashed Potatoes, Veal and Ham Pie, The Ham May Be Cut from That Boiled on Wednesday, If Not All Eatin' Cold for Breakfast, 2, Lemon Pudding, October, 2076, Dinners for 18 Persons, 1st Course, Mock Turtle Soup, Removed by Cramped Cod and Oyster Sauce, Sola La Norma Di, Face of Flowers, Red Mullet, Julian Soup, Removed by John Dory and Dutch Sauce, Entree, Sweet Breads and Tomato Sauce, Oyster Patties, Face of Flowers, Stood Mushrooms, Frickin' Doe, DeVoe and Celery Sauce, 2nd Course, Roast Saddle of Mutton, Grouse Pie, Roast Goose, Face of Flowers, Boiled Fowls and Oyster Sauce, Ham, Larded Turkey, 3rd Course, Custards, Pheasant, Removed by Cabinet Pudding, Prawns, Italian Cream, Gatto di Pome, Face of Flowers, Compote of Plums, Peach Jelly, Lobster Salad, Roast Hair, Removed by Ice Pudding, Ample Tart, Dessert and Ises, 2077, Dinner for 12 Persons, October, 1st Course, Carrot Soup à la Cressy, Soup à la Reine, Baked Cod, Stood Eels, Entree, Rede Voe and Tomato Sauce, Velavent of Chicken, Pork Cutlets and Sauce, Robert, Grilled Mushrooms, 2nd Course, Rump of Beef à la Jardinaire, Roast Goose, Boiled Fowls and Celery Sauce, Tongue Garnished, Vegetables, 3rd Course, Grouse, Pheasants, Quince Jelly, Lemon Cream, Apple Tart, Compote of Peaches, Nestle Road Pudding, Cabinet Pudding, Scalloped Oysters, Dessert and Ises, 2078, Dinner for 8 Persons, October, 1st Course, Caff Head Soup, Cramped Cod and Waster Sauce, Stood Eels, Entrees, Stood Mutton Kidneys, Curried Sweet Breads, 2nd Course, Boiled Lake of Mutton, Garnished with Carrots and Turnips, Roast Goose, 3rd Course, Partridges, Fruit Jelly, Italian Cream, Velavent of Pears, Apple Tart, Cabinet Pudding, Dessert and Ises, 2079, Dinner for 6 Persons, October, 1st Course, Hair Soup, Boiled Cod, Alameda D Hotel, Hadducks and Egg Sauce, Entree, Field Cutlets, Garnished with French Beans, Ericott Mutton, 2nd Course, Roast Haunch of Mutton, Boiled Capon and Rice, Vegetables, 3rd Course, Pheasants, Punch Jelly, Blanc Mange, Apples à la, Portugais, Charlotte à la Vanilla, Marrow Pudding, Dessert, 2080, Dinner for 6 Persons, October, 2, 1st Course, Mock Turtle Soup, Brillen Lompster Sauce, Fried Whidings, Entree, Fale à la bechamel, Oysters Patties, 2nd Course, Roast Sucking Pig, Stute Hump of Beef à la Jardinaire, Vegetables, 3rd Course, Grouse, Charlotte à Pommes, Coffee Cream, Cheese Cakes, Apricot Tart, Ice Pudding, Dessert, Plain Family Dinners for October, 2081, Sunday, Roast Sucking Pig, Tomato Sauce and Brain Sauce, Small Boiled Leg of Mutton, Caper Sauce, Turnips and Carrot, 2, Dance and Tart, Boiled Batter Pudding, 2082, Monday, 1, Vegetable Soup, Made from the Liquor, That the Mutton was Boiled in, 2, Sucking Pig in Blanket, Small Meat Pie, French Beans and Potatoes, 3, Pudding, Pies, 2083, Tuesday, 1, Roast Partridge, Bread Sauce and Gravy, Slices of Mutton, Warmed in Caper Sauce, Vegetables, 2, Baked Plum Pudding, 2084, Wednesday, 1, Roast Ribs of Beef, Yorkshire Pudding, Vegetable Mero and Potatoes, 2, Dance and Pudding, 2085, Thursday, 1, Fried Soul, Melted Butter, 2, Cold Beef and Salad, Mutton Cutlets and Tomato Sauce, Macaroni, 2086, Friday, 1, Carrot Soup, 2, Boiled Fowls and Celery Sauce, Bacon Chic, Garnished with Greens, Beef for Soles from Remains of Cold Beef, 3, Baroness Pudding, 2087, Saturday, 1, Curried Fowl from Remains of Cold Ditto, Dish of Rice, Rump Steak and Kidney Pudding, Vegetables, 2, Stood Pears and Sponge Cakes, 2088, Sunday, 1, Cramped Cods and Oyster Sauce, 2, Roast Haunch of Mutton, Brown Onion Sauce and Vegetables, 3, Bollace Pudding, Baked Custard and Cups, 2089, Monday, The Remains of Codfish, Flaked and Warmed in a Matered Dio Tell Sauce, 2, Cold Mutton and Salad, Veal Cutlets and Rolled Bacon, French Beans and Potatoes, 3, Arrow Root Plunk Mange and Stewed Dancin', 2090, Tuesday, 1, Roast Hair, Gravy and Red Currant Jelly, Hashed Mutton, Vegetables, 2, Current Dumplings, 2091, Wednesday, 1, Jugged Hair from Remains of Roast Ditto, Boiled Knuckle of Veal and Rice, Boiled Bacon Cheek, 2, Apple Pudding, 2092, Thursday, 1, Roast Leg of Pork, Apple Sauce, Greens and Potatoes, 2, Rice Snowballs, 2093, Friday, 1, Slices of Pork, Broiled and Tomato Sauce, Mashed Potatoes, Roast Pheasants, Bread Sauce and Gravy, 2, Baked Apple Pudding, 2094, Saturday, 1, Rump Steak Pie, Sweet Breads, 2, Ginger Pudding, November, 2094, Dinner for 18 Persons, First Course, Thick Grouse Soup, Removed by Crimped, Cod of Oyster Sauce, Baked Whiting, Vesa Flowers, Fried Smelt, Clear Oxtail Soup, Removed by Filet of Turbo, A la Creme, Entree, Poulet à la Meringo, Filet of Leverette, Vesa Flowers, Ragout of Lobster, Mushroom Saute, Second Course, Hunch of Mutton, Cold Game Pie, Lark Pudding, Vesa Flowers, Roast Fowls, Boiled Ham, Boiled Turkey and Celery Sauce, Third Course, Apple Tart, Partridges, Removed by Plum Pudding, Shellfish, Wine Jelly, Pome à la Condé, Vesa Flower, Vola Ven of Pears, Snipes, Removed by Prawns, Charlotte Glosset, Apricot Tartlets, Dessert in Isis, 2096, Dinner for 12 Persons, November, First Course, Hair Soup, Julienne Soup, Baked Cod, Soul à la Normandie, Entree, Rue de Vaux, A Tomatoes, Lobster Patties, Mutton Cutlets in Soupi Sauce, Croutades of Mero, Afine Serbes, Second Course, Roast Serloin of Beef, Braised Goose, Boiled Fowls and Celery Sauce, Bacon Cheek Garnished with Sprouts, Third Course, Wild Ducks, Partridges, Apples à la Portugais, Peverian Cream, Apricot Jam Sandwiches, Cheesecakes, Charlotte à la Vanilla, Plum Pudding, Dessert in Isis, Dinner for 8 Persons, November, First Course, Mulligatani Soup, Fried Slices of Codfish and Oyster Sauce, Eels in Matalote, Entree, Broiled Pork Cutlets in Tomato Sauce, Tendrons à Vaux à la Jardinaire, Second Course, Boiled Leg of Mutton and Vegetables, Roast Goose, Cold Game Pie, Third Course, Snipes, Teal, Apples Soufflé, Ice Charlotte, Tartlets, Champagne Jelly, Coffee Cream, Mint's Pies, Dessert in Isis, 2098, Dinner for 6 Persons, November, First Course, Oyster Soup, Cramped Cod in Oyster Sauce, Fried Perch in Dutch Sauce, Entree, Pig's Feet à la Béchamel, Curry Drabbit, Second Course, Roast Sucking Pig, Boiled Fowls in Oyster Sauce, Vegetables, Third Course, Jugged Hair, Marang à la Creme, Apple Custard, Vola Vent of Pears, Whipped Cream, Cabinet Pudding, Dessert, 2099, Dinner for 6 Persons, November, Two, First Course, Game Soup, Slices of Cod Fish in Dutch Sauce, Fried Eels, Entree, Kidney à la Maitre D'Hotel, Oyster Patties, Second Course, Salad of Mutton, Boiled Capon in Rice, Small Ham, Lark Pudding, Third Course, Roast Hair, Apple Tart, Pineapple Cream, Clear Jelly, Cheese Cakes, Marrow Pudding, Nestle Road Pudding, Dessert, Plain Family Dinners for November, 2100, Sunday, White Soup, Two, Roast Haunch of Mutton, Harroco Beans, Potatoes, Three, Apple Tart, Ginger Pudding, 2101, Monday, One, Seals, Two, Veal Cutlets, Garnished with Rold Bacon, Cold Mutton and Winter Salad, Three, Baked Rice Pudding, 2102, Tuesday, One, Roast Fowls Garnished with Watercruces, Boiled Bacon Cheek, Hashed Mutton from Remains of Haunch, Two, Apple Pudding, 2103, Wednesday, One, Boiled Leg of Pork, Carrots and Parsnips, and Peas Pudding, Foul Croquettes made with the remainder of Cold Fowl, Two, Baroness Pudding, 2104, Thursday, One, Cold Pork and Mashed Potatoes, Roast Partridges, Bread Sauce and Gravy, Two, The remainder of Pudding cut into neat slices and warmed through and served with Sifted Sugar sprinkled over, Apple Fritters, 2105, Friday, One, Roast Hair Gravy and Current Jelly, Rump Steak and Oyster Sauce, Vegetables, Two, Macaroni, 2106, Saturday, One, Jugged Hair, Small Mutton Pudding, Two, Fig Pudding, 2107, Sunday, One, Crumped Cod and Oyster Sauce, Two, Roast Fowls, Small Boiled Ham, Vegetables, Rump Steak Pie, Three, Baked Apple Pudding, Open Jam Tart, 2108, Monday, One, The remainder of Cod warmed in Mater D Hotel Sauce, Two, Boiled H-Bone of Beef, Carrots, Parsnips, Suet Dumplings, Three, Baked Bread and Butter Pudding, 2109, Tuesday, One, Pea Soup made from the liquor in which Beef was Boiled, Two, Cold Beef, Mashed Potatoes, Mutton Cutlets with Tomato Sauce, Three, Carrot Pudding, 2110, Wednesday, One, Roast Souls and Belted Butter, Two, Roast Leg of Pork, Apple Sauce, Vegetables, Three, Macaroni with Parmesan Cheese, Two, Eleven, Thursday, One, Bubble and Squeak from Remains of Cold Beef, Curried Pork, Two, Baked Semolina Pudding, 2112, Friday, One, Roast Leg of Mutton, Stewed Spanish Onions, Potatoes, Two, Apple Tart, 2113, Saturday, One, Hashed Mutton, Boiled Rabbit and Onion Sauce, Vegetables, Two, Damsan Pudding, Made with Bottled Fruit. End of Section 91. Recording by Belinda Brown, Indianapolis, Indiana. Section 92 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 Ruth Golding. The Book of Household Management by Isabella Beaton, Dinners and Dining, Chapter 40, Part 4. December. 2114, Dinner for 18 Persons. Read as a note. In the text the items for each course are arranged in a circle. The positions of each item are not mentioned in the text but are added by the reader for clarity. End of Reader's Note. First Course. Top. Mock Turtle Soup, Removed by Cod's Head and Shoulders and Oyster Sauce. Right. Fried Whitings. Bottom. Julian Soup, Removed by Soul, Ophine's Elb. Left. Stewed Eels. Center. Vars of Flowers. Entrees. Top. Fillets of Grouse and Sauspey Cante. Right. Mutton Cutlets and Sous-Bise Sauce. Bottom. Sweet Breads. Left. Curried Lobster. Center. Vars of Flowers. Second Course. Top. Haunch of Mutton. Ham and Brussels Sprouts. Right. Stewed Beef à la Jardinière. Bottom. Game Pie. Boiled Turkey and Celery Sauce. Left. Roast Goose. Center. Vars of Flowers. Third Course. Top. Pheasants. Removed by Plum Pudding. Vanilla Cream. Upper Right. Victoria Sandwiches. Middle Right. Champagne Jelly. Lower Right. Mint's Pies. Bottom. Blumonge. Wild Darks. Removed by Iced Pudding. Lower Left. Tipsy Cake. Middle Left. Lemon Jelly. Upper Left. Apricot Torture. Center. Vars of Flowers. Dessert and Isis. 2-1-1-5. Dinner for 12 Persons. December. First Course. Gamed Soup. Clear Vermicelli Soup. Codfish Ogretta. Fillets of Whittings à la Metre d'Hotel. Entrees. Fillet de Berth and Sauces Picante. Friccassade Chicken. Oyster Patties. Curried Rabbit. Second Course. Roast Turkey and Sausages. Boiled Leg of Pork and Vegetables. Roast Goose. Stewed Beef à la Jardinière. Third Course. Witchen. Partridges. Charlotto Pom. Mint's Pies. Orange Jelly. Lemon Cream. Apple Tart. Cabinet Pudding. Dessert and Isis. 2-1-1-6. Dinner for 10 Persons. December. First Course. Mulligan Tourney Soup. Fried Slices of Codfish. Soul à la Crème. Entrees. Croquette of Foul. Pork Cutlets and Tomato Sauce. Second Course. Roast Ribs of Beef. Boiled Turkey and Celery Sauce. Tongue Garnished. Lark Pudding. Vegetables. Third Course. Roast Hair. Grass. Plum Pudding. Mint's Pies. Charlotte à la Parisienne. Cheesecakes. Apple Tart. Nestle Road Pudding. Dessert and Isis. 2-1-1-7. Dinner for 8 Persons. December. First Course. Carrot Soup. Crimped Cod and Oyster Sauce. Baked Souls. Entrees. Mutton Kidneys à la Française. Oyster Patties. Second Course. Boiled Beef and Vegetables. Murrow Bones. Roast Fowls and Watercresses. Tongue Garnished. Game Pie. Third Course. Partridges. Plemonge. Compote of Apples. Vollevant of Pears. Almond Cheesecakes. Lemon Pudding. Dessert and Isis. 2-1-1-8. Dinner for 6 Persons. December. One. First Course. Rabbit Soup. Brill and Shrimp Sauce. Entrees. Curried Fowl. Oyster Patties. Second Course. Roast Turkey and Sausages. Boiled Leg of Pork. Vegetables. Third Course. Hunter's Pudding. Lemon Cheesecakes. Apple Tart. Custards in Glasses. Raspberry Cream. Dessert. 2-1-1-9. Dinner for 6 Persons. December. Two. First Course. Ox Tail Soup. Crimped Cod and Oyster Sauce. Entrees. Savory Ristles. Fowl Scallops à la Bechamel. Second Course. Haunch of Mutton. Boiled Chickens and Celery Sauce. Bacon Cheek Garnished with Brussels Sprouts. Vegetables. Third Course. Snipes. Orange Jelly. Cheesecakes. Apples à la Portugues. Apricots Jam Tartlets. Soufflé of Rice. Dessert. 2-1-2-0. Dinner for 6 Persons. December. Three. First Course. Vermicelli Soup. Soul à la Métre d'Hotel. Fried Eels. Entrees. Pork Cutlets and Tomato Sauce. Ragout of Mutton à la Jardinière. Second Course. Roast Goose. Boiled Leg of Mutton and Vegetables. Third Course. Pheasants. Whipped Cream. Morangs. Compote of Normandy Pippins. Mint Spies. Plum Pudding. Dessert. 2-1-2-1. Dinner for 6 Persons. December. Four. First Course. Carrot Soup. Baked Cod. Fried Smelts. Entrees. Stewed Rump Steak à la Jardinière. Friccassade Chicken. Second Course. Roast Leg of Mutton. Boned and Stuffed. Boiled Turkey and Oyster Sauce. Vegetables. Third Course. Wild Ducks. Fancy Pastry. Lemon Cream. Dams and Tart with Bottled Fruit. Custards and Glasses. Cabinet Pudding. Dessert. Plain Family Dinners for December. 2-1-2-2. Sunday. One Carrot Soup. Two Roast Beef. Horseradish Sauce. Vegetables. Three Plum Pudding. Minced Pies. 2-1-2-3. Monday. One Fried Whiting's Melted Butter. Two Rabbit Pie. Cold Beef. Mashed Potatoes. Three Plum Pudding Cutting Slices and Warmed. Apple Tart. 2-1-2-4. Tuesday. One Hashed Beef and Broiled Bones. Pork Cutlets and Tomato Sauce. Vegetables. Two Baked Lemon Pudding. 2-1-2-5. Wednesday. One Boiled Neck of Mutton and Vegetables. The Broth Served First with a Little Pearl Barley or Rice Boiled in It. Two Bakewell Pudding. 2-1-2-6. Thursday. One Roast Leg of Pork. Apple Sauce. Vegetables. Two Rice Snowballs. 2-1-2-7. Friday. One Soul a la Crème. Two Cold Pork and Mashed Potatoes. Broiled Rump Steaks and Oyster Sauce. Three Roiled Jam Pudding. 2-1-2-8. Saturday. One The Remains of Cold Pork Curried. A Dish of Rice, Mutton Cutlets and Mashed Potatoes. Two Baked Apple Dumplings. 2-1-2-9. Sunday. One Roast Turkey and Sausages. Boiled Leg of Pork. Peas Pudding. Vegetables. Two Baked Apple Pudding. Mince Pies. 2-1-3-0. Monday. One Hashed Turkey. Cold Pork Mashed Potatoes. Two Mince Meat Pudding. 2-1-3-1. Tuesday. One Pea Soup Made from Liquor in which Pork was Boiled. Two Boiled Fowls and Celery Sauce. Vegetables. Three Baked Rice Pudding. 2-1-3-2. Wednesday. One Roast Leg of Mutton. Stewed Spanish Onions. Potatoes. Two Baked Roled Jam Pudding. 2-1-3-3. Thursday. One Baked Cods Head. Two Cold Mutton, Roast Hair, Gravy and Red Currant Jelly. Three Macaroni. 2-1-3-4. Friday. One Hair Soup Made with Stock and Remains of Roast Hair. Two Hashed Mutton, Pork Cutlets and Mashed Potatoes. Three Open Tarts Rice Blemonge. 2-1-3-5. Saturday. One Rump Steak and Kidney Pudding. Vegetables. Two Mince Pies Baked Apple Dumplings. 2-1-3-6. Bill of Fair for a Game Dinner for 30 Persons, November. First Course. Top Hair Soup. Right Pheasant Soup. Bottom Soup à la Reine. Left Puree of Grass. Center Vase of Flowers. Entrees. Top Fillets of Hair en Chevrolet. Pardario Choux. Top Right Salmi of Woodcock. Middle Right Game Patties. Lower Right Salmi of Widgen. Bottom Curried Rabbit. Fillet of Pheasant and Truffles. Lower Left Salmi of Woodcock. Middle Left Lark Pudding. Upper Left Salmi of Widgen. Center Vase of Flowers. Second Course. Top Larded Pheasants. Leveret Larded and Stuffed. Right Hot Raised Pie of Mixed Game. Bottom Grouse Larded Partridges. Left Cold Pheasant Pie à la Perrigorre. Center Vase of Flowers. Third Course. Top Pintails Quails. Upper Right Autolands. Middle Right Widgen. Lower Right Snipes. Bottom Teal Woodcock. Lower Left Wild Duck. Middle Left Golden Plovers. Upper Left Snipes. Center Vase of Flowers. Entremets and Removes. Top Poudin à la Nestle Road. Dansic Jelly. Upper Right Mades of Honor. Middle Right Gâteau Genoise Glacé. Lower Right Compote of Apples. Bottom Charlotte Roos Plum Pudding. Lower Left Mades of Honor. Middle Left Vollez-Van of Pears. Upper Left Apricot Tart. Center Vase of Flowers. Dessert. From the top down towards the center. Strawberry Ice Cream. Pineapples, Grapes, Pears. Clockwise from Upper Right to Lower Right. Figs Dried Fruit. Walnuts Biscuits. Orange Water Ice. Preserved Cherries. Olives. From the center towards the bottom. Apples, Grapes, Pears. Lemon Water Ice. Clockwise from Lower Left to Upper Left. Figs Dried Fruit. Ginger Ice Cream. Wafers Philbits. Preserved Cherries. Olives. Center Vase of Flowers. Menu 2137. Service à la Russe, July. Julienne Soup, Vermicelli Soup. Boiled Salmon, Turbot and Lobster Sauce. Souls Water Sushi, Perch Water Sushi. Matalotte Dengue à la Toulouse. Filet de Soul à la Normandie. Red Mullet, Trout. Lobster Ristles, Whitebait. Rises de Vaux à la Banquier. Filet de Poulets au Coup-Combres. Canard à la Rouennaise. Mutton Cutlets à la Jardinière. Braised Beef à la Flamande. Spring Chickens. Roast Quarter of Lamb. Roast Saddle of Mutton. Tongue, Ham and Peas. Quails, Lardid. Roast Ducks. Turkey Poat, Lardid. Mayonnaise of Chicken. Tomatoes. Green Peas à la Francaise. Suédoise of Strawberries. Charlotte Rousse. Compote of Cherries. Neapolitan Cakes. Pastry. Madeira Wine Jelly. Iced Pudding à la Nestle Road. Dessert and Ices. Note. Dinners à la Russe differ from ordinary dinners in the mode of serving the various dishes. In a dinner à la Russe, the dishes are cut up on a sideboard and handed round to the guests, and each dish may be considered a course. The table for a dinner à la Russe should be laid with flowers and plants in fancy flower pots down the middle, together with some of the dessert dishes. A menu or bill of fare should be laid by the side of each guest. Menu 2138. Service à la Russe, November. Ox tail soup. Soup à la jardinière. Turbot and lobster sauce. Crimped cod and oyster sauce. Stewed eels. Soul à la Normandie. Pike and cream sauce. Fried filleted souls. Villet de beurre à la jardinière. Croquette of game au champignon. Chicken cutlets. Mutton cutlets and tomato sauce. Lobster rissoles. Oyster patties. Partridges au fines herbes. Larded sweetbreads. Roast beef. Poulets au crescent. Haunch of mutton. Roast turkey. Boiled turkey and celery sauce. Ham. Grouse, pheasants, hair. Salad, artichokes, stewed celery. Italian cream, charlotte au pomme, compote of pears. Croute madray au fruit. Pastry, punch jelly, iced pudding. Dessert and ices. Note, dinners à la Russe are scarcely suitable for small establishments, a large number of servants being required to carve and to help the guests, besides there being a necessity for more plates, dishes, knives, forks, and spoons than are usually to be found in any other than a very large establishment. Where, however, a service à la Russe is practicable, there is perhaps no mode of serving a dinner so enjoyable as this. Soppers, 2-1-3-9. Much may be done in the arrangement of a supper table at a very small expense, provided taste and ingenuity are exercised. The colours and flavours of the various dishes should contrast nicely. There should be plenty of fruit and flowers on the table, and the room should be well lighted. We have endeavoured to show how the various dishes may be placed, but of course these little matters entirely depend on the length and width of the table used, on individual taste, whether the tables are arranged round the room, whether down the centre with a cross one at the top, or whether the supper is laid in two separate rooms, etc., etc. The garnishing of the dishes has also much to do with the appearance of a supper table. Hams and tongues should be ornamented with cut vegetable flowers, raised pies with aspic jelly cut in dice, and all the dishes garnished sufficiently to be in good taste without looking absurd. The eye, in fact, should be as much gratified as the palate. Hot soup is now often served at suppers, but is not placed on the table. The servants fill the plates from a tureen on the buffet, and then hand them to the guests. When these plates are removed, the business of supper commences. 2 1 4 0 Where small rooms and large parties necessitate having a standing supper, many things enumerated in the following bill of fair may be placed on the buffet. Dishes for these suppers should be selected which may be eaten standing without any trouble. The following list may perhaps assist our readers in the arrangement of a buffet for a standing supper. 2 1 4 1 Beef, ham, and tongue sandwiches, lobster and oyster patties, sausage rolls, meat rolls, lobster salad, dishes of fouls, the latter all cut up, dishes of sliced ham, sliced tongue, sliced beef, and galantine of veal. Various jellies, blemanges, and creams, custards in glasses, compote of fruit, tartlets of jam, and several dishes of small fancy pastry. Dishes of fresh fruit, bonbons, sweetmeats, two or three sponge cakes, a few plates of biscuits, and the buffet ornamented with vases of fresh or artificial flowers. The above dishes are quite sufficient for a standing supper, where more are desired, a supper must then be laid and arranged in the usual manner. 2 1 4 2 Bill of Fair for a ball supper for sixty persons, for winter. Readers note the text shows a complex table arrangement. It will be read in three columns, the left-hand side, the centre, and the right-hand side. End of Readers note. The left-hand side, lobster salad, fruited jelly, small pastry, vanilla cream, two roast fowls cut up, prawns, biscuits, custards in glasses, lobster salad, fruited jelly, meringues, raspberry cream, small pastry, custards in glasses, two roast fowls cut up, prawns, biscuits, lobster salad, fruited jelly, Charlotte Roos. Centre. Boar's head garnished with aspic jelly, mayonnaise of fowl, small ham garnished, iced savoy cake, a peang with fruit, two boiled fowls with bechamel sauce, tongue ornamented, trifle ornamented, raised chicken pie, tipsy cake, roast pheasant, a pearn with fruit, gallantine of veal, tipsy cake, raised game pie, trifle ornamented, tongue ornamented, two boiled fowls with bechamel sauce, a pearn with fruit, iced savoy cake, small ham garnished, mayonnaise of fowl, larded capon. Right-hand side, lobster salad, Charlotte Roos. Biscuits, fruited jelly, two roast fowls cut up, prawns, small pastry, custards in glasses, lobster salad, Swiss cream, meringues, fruited jelly, biscuits, custards in glasses, two roast fowls cut up, prawns, small pastry, lobster salad, blemange, fruited jelly. Note, when soup is served from the buffet, mock turtle and julienne may be selected. Besides the articles enumerated above, ices, wafers, biscuits, tea, coffee, wines, and liqueurs will be required. Punch à la romaine may also be added to the list of beverages. Two one four three, bill of fare for a ball supper, or a cold collation for a summer entertainment, or wedding or christening breakfast for seventy or eighty persons, July. The illustration contains the following, columns one and five, four blemanges to be placed down the table, four jellies to be placed down the table, three dishes of small pastry, three fruit tarts, three cheesecakes, three compote of fruit, three English pines, twenty small dishes of various summer fruits. Column two, dish of lobster cut up, charlotte ruse à la vanille, lobster salad, pigeon pie, lobster salad, dish of lobster cut up, larded capon, lobster salad, pigeon pie, dish of lobster cut up, savoy cake, lobster salad. Column three, tongue, ribs of lamb, two roast fowls, mayonnaise of salmon, a pen with flowers, mayonnaise of trout, tongue garnished, boiled fowls and bechamel sauce, collard eel, ham, raised pie, two roast fowls, shoulder of lamb, stuffed, mayonnaise of salmon, a pen with flowers, mayonnaise of trout, tongue. Boiled fowls and bechamel sauce, raised pie, ham decorated, shoulder of lamb, stuffed, two roast fowls, mayonnaise of salmon, a pen with flowers, mayonnaise of trout, tongue garnished, boiled fowls and bechamel sauce, collard eel. Column four, veal and ham pie, lobster salad, savoy cake, dish of lobster cut up, lobster salad, boar's head, pigeon pie, lobster salad, dish of lobster cut up, lobster salad, shallot roost salavani, veal and ham pie, dish of lobster cut up. Note the lengths of the page will not admit of our giving the dishes as they should be placed on the table. They should be arranged with the large and high dishes down the center and the spaces filled up with the smaller dishes, fruit and flowers, taking care that the flavors and colors contrast nicely and that no two dishes of a sort come together. This bill of fare may be made to answer three or four purposes, placing a wedding cake or christening cake in the center on a high stand if required for either of these occasions. A few dishes of fowls, lobster salads, et cetera, et cetera, should be kept in reserve to replenish those that are most likely to be eaten first. A joint of cold roast and boiled beef should be placed on the buffet as being something substantial for the gentlemen of the party to partake of. Besides the articles enumerated in the bill of fare, biscuits and wafers will be required, cream and water ices, tea, coffee, wines, liqueurs, soda water, ginger beer and lemonade. Breakfasts, two one four four. It will not be necessary to give here a long bill of fare of cold joints, et cetera, which may be placed on the sideboard and do duty at the breakfast table. Suffice it to say that any cold meat the larder may furnish should be nicely garnished and be placed on the buffet. Collard and potted meats or fish, cold game or poultry, veal and ham pies, game and rump steak pies are all suitable dishes for the breakfast table as also cold ham, tongue, et cetera, et cetera. Two one four five. The following list of hot dishes may perhaps assist our readers in knowing what to provide for the comfortable meal called breakfast. Broiled fish, such as mackerel, whiting, herrings, dried haddocks, et cetera. Mutton chops and rump steaks, broiled sheep's kidneys, kidneys à la maitre d'hôtel, sausages, plain rashes of bacon, bacon and poached eggs, ham and poached eggs, omelettes, plain boiled eggs, oeuf oupla, poached eggs on toast, muffins, toast, marmalade, butter, et cetera, et cetera. Two one four six. In the summer and when they are obtainable always have a vase of freshly gathered flowers on the breakfast table and when convenient a nicely arranged dish of fruit. When strawberries are in season these are particularly refreshing as also grapes or even currants. Luncheons and suppers. Two one four seven. The remains of cold joints nicely garnished, a few sweets or a little hashed meat, poultry or game are the usual articles placed on the table for luncheon with bread and cheese, biscuits, butter, et cetera. If a substantial meal is desired rump steaks or mutton chops may be served as also veal cutlets, kidneys or any dish of that kind. In families where there is a nursery the mistress of the house often partakes of the meal with the children and makes it her luncheon. In the summer a few dishes of fresh fruit should be added to the luncheon or instead of this a compote of fruit or fruit tart or pudding. Two one four eight. Of suppers we have little to say as we have already given two bills of fare for a large party which will answer very well for a smaller number by reducing the quantity of dishes and by emitting a few. Hot suppers are now very little in request as people now generally dine at an hour which precludes the possibility of requiring supper at all events not one of a substantial kind. Should however a bill of fare be required one of those under the head of dinners with slight alterations will be found to answer for a hot supper. Bill of fare for a picnic for 40 persons. Two one four nine. A joint of cold roast beef, a joint of cold boiled beef, two ribs of lamb, two shoulders of lamb, four roast fowls, two roast ducks, one ham, one tongue, two veal and ham pies, two pigeon pies, six medium sized lobsters, one piece of collard calf's head, 18 lettuces, six baskets of salad, six cucumbers. Two one five oh. Stewed fruit well sweetened and put into glass bottles well corked. Three or four dozen plain pastry biscuits to eat with the stewed fruit. Two dozen fruit turnovers, four dozen cheesecakes, two cold cabinet puddings in molds, two blemanges in molds, a few jam puffs, one large cold plum pudding, this must be good. A few baskets of fresh fruit, three dozen plain biscuits, a piece of cheese, six pounds of butter, this of course includes the butter for tea, four quarter loaves of household bread, three dozen rolls, six loaves of tin bread for tea, two plain plum cakes, two pound cakes, two sponge cakes, a tin of mixed biscuits, half a pound of tea. Coffee is not suitable for a picnic being difficult to make. Things not to be forgotten at a picnic. Two one five one. A stick of horseradish, a bottle of mint sauce well corked, a bottle of salad dressing, a bottle of vinegar, made mustard, pepper, salt, good oil and pounded sugar. If it can be managed, take a little ice. It is scarcely necessary to say that plates, tumblers, wine glasses, knives, forks and spoons must not be forgotten, as also teacups and sauces, three or four teapots, some lump sugar, and milk, if this last named article cannot be obtained in the neighbourhood. Take three corkscrews. Two one five two. Beverages. Three dozen quart bottles of ale packed in hampers, ginger beer, soda water and lemonade of each two dozen bottles, six bottles of sherry, six bottles of claret, champagne à discretion, and any other light wine that may be preferred, and two bottles of brandy. Water can usually be obtained, so it is useless to take it. End of section 92 Recording by Ruth Golding.