Book of Household Management — 090 - 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.
Vase of Filets of Whitings.
Flowers.
Spring Soup, removed by Boiled Turbot and Lobster Sauce.
_Entrées_ Fricasseed Chicken.
Vol-au-Vent.
Vase of Compôte of Pigeons.
Flowers.
Larded Sweetbreads.
_Second Course.
_ Fore-quarter of Lamb.
Braised Capon.
Boiled Tongue, Vase of Ham.
garnished.
Flowers.
Roast Fowls.
Rump of Beef à la Jardinière.
_Third Course.
_ Guinea-Fowls, larded, removed by Cabinet Pudding.
Apricot Wine Jelly.
Rhubarb Tartlets.
Tart.
Custards.
Vase of Jelly in Flowers.
glasses.
Italian Cream.
Damson Tart.
Ducklings, Cheesecakes.
removed by Nesselrode Pudding.
DESSERT AND ICES.
1932. --DINNER FOR 12 PERSONS (March).
FIRST COURSE.
White Soup.
Clear Gravy Soup.
Boiled Salmon, Shrimp Sauce, and dressed Cucumber.
Baked Mullets in paper cases.
ENTREES.
Filet de Boeuf and Spanish Sauce.
Larded Sweetbreads.
Rissoles.
Chicken Patties.
SECOND COURSE.
Roast Fillet of Veal and Béchamel Sauce.
Boiled Leg of Lamb.
Roast Fowls, garnished with Water-cresses.
Boiled Ham, garnished with Carrots and mashed Turnips.
Vegetables--Sea-kale, Spinach, or Brocoli.
THIRD COURSE.
Two Ducklings.
Guinea-Fowl, larded.
Orange Jelly.
Charlotte Russe.
Coffee Cream.
Ice Pudding.
Macaroni with Parmesan Cheese.
Spinach, garnished with Croutons.
DESSERT AND ICES.
1933. --DINNER FOR 10 PERSONS (March).
FIRST COURSE.
Macaroni Soup.
Boiled Turbot and Lobster Sauce.
Salmon Cutlets.
ENTREES.
Compôte of Pigeons.
Mutton Cutlets and Tomato Sauce.
SECOND COURSE.
Roast Lamb.
Boiled Half Calf's Head, Tongue, and Brains.
Boiled Bacon-cheek, garnished with spoonfuls of Spinach.
Vegetables.
THIRD COURSE.
Ducklings.
Plum-pudding.
Ginger Cream.
Trifle.
Rhubarb Tart.
Cheesecakes.
Fondues, in cases.
DESSERT AND ICES.
1934. --DINNER FOR 8 PERSONS (March).
FIRST COURSE.
Calf's-Head Soup.
Brill and Shrimp Sauce.
Broiled Mackerel à la Maître d'Hôtel.
ENTREES.
Lobster Cutlets.
Calf's Liver and Bacon, aux fines herbes.
SECOND COURSE.
Roast Loin of Veal.
Two Boiled Fowls à la Béchamel.
Boiled Knuckle of Ham.
Vegetables--Spinach or Brocoli.
THIRD COURSE.
Wild Ducks.
Apple Custards.
Blancmange.
Lemon Jelly.
Jam Sandwiches.
Ice Pudding.
Potatoes à la Maître d'Hôtel.
DESSERT AND ICES.
1935. --DINNER FOR 6 PERSONS (March).
--I.
FIRST COURSE.
Vermicelli Soup.
Soles à la Crême.
ENTREES.
Veal Cutlets.
Small Vols-au-Vent.
SECOND COURSE.
Small Saddle of Mutton.
Half Calf's Head.
Boiled Bacon-cheek, garnished with Brussels Sprouts.
THIRD COURSE.
Cabinet Pudding.
Orange Jelly.
Custards, in glasses.
Rhubarb Tart.
Lobster Salad.
DESSERT.
1936. --DINNER FOR 6 PERSONS (March).
--II.
FIRST COURSE.
Julienne Soup.
Baked Mullets.
ENTREES.
Chicken Cutlets.
Oyster Patties.
SECOND COURSE.
Roast Lamb and Mint Sauce.
Boiled Leg of Pork.
Pease Pudding.
Vegetables.
THIRD COURSE.
Ducklings.
Swiss Cream.
Lemon Jelly.
Cheesecakes.
Rhubarb Tart.
Macaroni.
Dessert.
1937. --DINNER FOR 6 PERSONS (March).
--III.
FIRST COURSE.
Oyster Soup.
Boiled Salmon and dressed Cucumber.
ENTREES.
Rissoles.
Fricasseed Chicken.
SECOND COURSE.
Boiled Leg of Mutton, Caper Sauce.
Roast Fowls, garnished with Water-cresses.
Vegetables.
THIRD COURSE.
Charlotte aux Pommes.
Orange Jelly.
Lemon Cream.
Soufflé of Arrowroot.
Sea-kale.
DESSERT.
1938. --DINNER FOR 6 PERSONS (March).
--IV.
FIRST COURSE.
Ox-tail Soup.
Boiled Mackerel.
ENTREES.
Stewed Mutton Kidneys.
Minced Veal and Oysters.
SECOND COURSE.
Stewed Shoulder of Veal.
Roast Ribs of Beef and Horseradish Sauce.
Vegetables.
THIRD COURSE.
Ducklings.
Tartlets of Strawberry Jam.
Cheesecakes.
Gateau de Riz.
Carrot Pudding.
Sea-kale.
DESSERT.
PLAIN FAMILY DINNERS FOR MARCH.
1939. _Sunday_.
--1. Boiled 1/2 calf's head, pickled pork, the tongue on a small dish with the brains round it; mutton cutlets and mashed potatoes.
2. Plum tart made with bottled fruit, baked custard pudding, Baroness pudding.
1940. _Monday_.
--1. Roast shoulder of mutton and onion sauce, brocoli, baked potatoes.
2. Slices of Baroness pudding warmed, and served with sugar sprinkled over.
Cheesecakes.
1941. _Tuesday_.
--1. Mock turtle soup, made with liquor that calf's head was boiled in, and the pieces of head.
2. Hashed mutton, rump-steaks and oyster sauce.
3. Boiled plum-pudding.
1942. _Wednesday_.
--1. Fried whitings, melted butter, potatoes.
2. Boiled beef, suet dumplings, carrots, potatoes, marrow-bones.
3. Arrowroot blancmange, and stewed rhubarb.
1943. _Thursday_.
--1. Pea-soup made from liquor that beef was boiled in.
2. Stewed rump-steak, cold beef, mashed potatoes.
3. Rolled jam pudding.
1944. _Friday_.
--1. Fried soles, melted butter, potatoes.
2. Roast loin of mutton, brocoli, potatoes, bubble-and-squeak.
3. Rice pudding.
1945. _Saturday_.
--1. --Rump-steak pie, haricot mutton made with remains of cold loin.
2. Pancakes, ratafia pudding.
* * * * * 1946. _Sunday_.
--1. Roast fillet of veal, boiled ham, spinach and potatoes.
2. Rhubarb tart, custards in glasses, bread-and-butter pudding.
1947. _Monday_.
--1. Baked soles, potatoes.
2. Minced veal and rump-steak pie.
3. Somersetshire dumplings with the remains of custards poured round them; marmalade tartlets.
1948. _Tuesday_.
--1. Gravy soup.
2. Boiled leg of mutton, mashed turnips, suet dumplings, caper sauce, potatoes, veal rissoles made with remains of fillet of veal.
3. Cheese.
1949. _Wednesday_.
--1. Stewed mullets.
2. Roast fowls, bacon, gravy, and bread sauce, mutton pudding, made with a few slices of the cold meat and the addition of two kidneys.
3. Baked lemon pudding.
1950. _Thursday_.
--1. Vegetable soup made with liquor that the mutton was boiled in, and mixed with the remains of gravy soup.
2. Roast ribs of beef, Yorkshire pudding, horseradish sauce, brocoli and potatoes.
3. Apple pudding or macaroni.
1951. _Friday_.
--1. Stewed eels, pork cutlets and tomato sauce.
2. Cold beef, mashed potatoes.
3. Plum tart made with bottled fruit.
1952. _Saturday_.
--1. Rump-steak-and-kidney pudding, broiled beef-bones, greens and potatoes.
2. 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.
Fillet of Mackerel.
Vase of Fried Smelts.
Flowers.
Soles a la Crême.
_Entrées.
_ Lamb Cutlets and Asparagus Peas.
Curried Lobster.
Vase of Oyster Patties.
Flowers.
Grenadines de Veau.
_Second Course.
_ Roast Ribs of Lamb.
Larded Capon.
Stewed Beef A la Vase of Boiled Ham.
Jardinière.
Flowers.
Spring Chickens.
Braised Turkey.
_Third Course.
_ Ducklings, removed by Cabinet Pudding.
Clear Jelly.
Charlotte a la Parisienne.
Orange Jelly.
Raspberry Jam Turtles.
Vase of Cheese-Cakes.
Victoria Sandwiches.
Flowers.
Rhubarb Tart.
Raspberry Cream.
Nesselrode Pudding.
DESSERT AND ICES.
1954. --DINNER FOR 12 PERSONS (April).
FIRST COURSE.
Soup à la Reine.
Julienne Soup.
Turbot and Lobster Sauce.
Slices of Salmon a la Genévése.
ENTREES.
Croquettes of Leveret.
Fricandeau de Veau.
Vol-au-Vent.
Stewed Mushrooms.
SECOND COURSE.
Fore-quarter of Lamb.
Saddle of Mutton.
Boiled Chickens and Asparagus Peas.
Boiled Tongue garnished with Tufts of Brocoli.
Vegetables.
THIRD COURSE.
Ducklings.
Larded Guinea-Fowls.
Charlotte a la Parisienne.
Orange Jelly.
Meringues.
Ratafia Ice Pudding.
Lobster Salad.
Sea-kale.
DESSERT AND ICES.
1955. --DINNER FOR 10 PERSONS (April).
