MENUS.
Reading edition
I.
Haricot soup.
Boiled salmon, Hollandaise sauce.
Entrée. Chicken croquettes.
Saddle of lamb, mint sauce, spinach, potatoes.
Cabinet pudding, orange jelly.
Cheese, &c.
Dessert.
II.
Mock-hare soup.
Boiled cod, egg sauce.
Entrée. Curried rabbit.
Roast leg of mutton, currant jelly, cauliflower, potatoes.
Marmalade pudding, general satisfaction.
Cheese.
Dessert.
III.
Celery soup.
Boiled mackerel, melted butter.
Entrée. Curried chicken.
Boiled leg of mutton, caper sauce, mashed turnips, potatoes.
Ginger pudding, apple turnovers.
Cheese, &c.
Dessert.
IV.
Tapioca soup.
Sole au gratin.
Entrée. Mushrooms and kidneys.
Roast fowl, bacon, bread sauce, Brussels sprouts, potatoes.
Pancakes, snow pudding, cheese cakes.
Cheese, &c.
Dessert.
V.
Macaroni soup.
Fried cutlets of cod, anchovy sauce.
Entrée. Minced meat with poached eggs.
Braised breast of veal, cauliflower, potatoes.
Marlborough pudding, jam roly-poly.
Cheese, &c.
Dessert.
VI.
Lentil soup.
Boiled cod, egg sauce.
Entrée. Tomatoes stuffed with sausage-meat.
Ribs of beef, horse-radish sauce, potatoes, spinach.
Apple fritters, lemon pudding.
Cheese, &c.
Dessert.
VII.
Haricot soup.
Plaice filleted and fried, anchovy sauce.
Entrée. Croustards of minced meat.
Roast leg of mutton, red-currant jelly, potatoes, Brussels sprouts. Boiled fowl, egg sauce.
Baked custard, sultana pudding, Normandy pippins.
Cheese.
Dessert.
VIII.
Celery soup.
Boiled halibut, shrimp sauce.
Entrée. Rissoles.
Sirloin of beef, horse-radish sauce, greens, potatoes.
Tapioca pudding, jam tarts, raspberry pudding.
Cheese.
Dessert.
IX.
Palestine soup.
Fried whiting, thick white sauce.
Entrée. Curried eggs.
Shoulder of mutton, onion sauce, cauliflower, potatoes. Boiled beef, young carrots.
Blancmange, gooseberry fool, apple pudding.
Cheese.
Dessert.
X.
Mock-turtle soup.
Boiled cod, lobster sauce.
Entrées. Mutton cutlets à la macédoine. Tomato farni.
Roast fillet of veal, boiled fowl, Béchamel sauce, asparagus, potatoes.
Ducklings, green peas.
Cheese cakes, chartreuse de fruit, lemon jelly.
Cheese.
Dessert.
XI.
Clear soup.
Cod's head and shoulders, oyster sauce. Fried smelts.
Entrées. Beef olives. Quenelles of veal.
Saddle of mutton, red currant jelly, spinach, potatoes. Boiled turkey, celery sauce.
Grouse.
Plum pudding, mince pies, tipsy cake, stone cream, cheese ramequins.
Cheese.
Dessert.
XII.
Bonne femme soup.
Boiled brill, anchovy sauce.
Entrées. Podovies. Veal cutlets à la Talleyrand.
Boiled leg of mutton, caper sauce, young carrots. Roast fowl and bacon, Brussels sprouts, potatoes.
Goslings, green peas.
Charlotte Russe, Viennoise pudding, apple fritters.
Cheese.
Dessert.
XIII.
Calves'-tail soup. Palestine soup.
Sole à la Rouennaise. Fried whiting.
Entrées. Mutton cutlets, tomato sauce. Rabbit à la Tartare.
Sirloin of beef, horse-radish sauce, spinach, potatoes. Boiled turkey, white sauce, Brussels sprouts.
Pheasants.
Marmalade pudding, general satisfaction, almond cakes, vanilla cream, cheese straws.
Cheese.
Dessert.
XIV.
Mulligatawny.
Cod, oyster sauce. Red mullets in cases.
Entrées. Chicken tartlets. Fillets de bœuf, à la Béarnaise. Mutton cutlets à la macédoine.
Saddle of mutton, red-currant jelly, potatoes, Brussels sprouts. Boiled turkey, celery sauce. Boiled tongue.
Pheasants.
Apple amber pudding, plum pudding, stone cream, orange fritters, cheese ramequins.
Cheese.
Dessert.
XV.
Mock turtle. Clear soup.
Turbot, Hollandaise sauce. Lobster cutlets.
Entrées. Braised sweetbreads. Pigeons à l'Italienne. Fillets of chicken.
Saddle of lamb, mint sauce, asparagus, potatoes. Boiled fowls, bacon. Béchamel sauce, potato croquettes.
Ducklings, green peas.
Strawberry cream, Genoise pastry, cold cabinet pudding, claret jelly, cheese straws.
Cheese.
Dessert.
XVI.
Potage à l'Américaine.
Boiled turbot, lobster sauce.
Entrées. Oyster patties. Fillets de bœuf à la Béarnaise.
Roast leg of mutton, red-currant jelly, Brussels sprouts potatoes. Boiled fowl, bacon, celery sauce.
Jugged hare.
Gâteau de cerise, croquant of oranges, boiled custards.
Cheese.
Dessert.
XVII.
Mock-turtle soup. Potato purée.
Salmon, Hollandaise sauce, cucumber. Sole à la Béchamel.
Entrées. Chicken à la Marengo. Braised sweetbreads.
Saddle of lamb, mint sauce, peas, potatoes. Boiled fowl, egg sauce, boiled ham, potato croquettes, asparagus.
Goslings, peas.
Strawberry charlotte, good trifle, orange jelly, jam puffs, cheese d'Artois.
Cheese.
Dessert.
XVIII.
Julienne. Oyster soup.
Turbot, lobster sauce. Sole à la Genoise.
Entrées. Sweetbreads à la Béchamel. Mutton cutlets à la Rachel.
Sirloin of beef, horse-radish sauce, asparagus, potatoes. Boiled leg of mutton, caper sauce, mashed turnips.
Ducklings, peas.
Charlotte Russe, pine-apple jelly, Normandy pippins, custards in glasses.
Cheese.
Dessert.
XIX.
Ox-tail soup. Tapioca cream.
Boiled salmon, Tartare sauce. Sole à la maître d'hôtel.
Entrées. Chicken à la Marengo. Mutton cutlets à la Milanaise. Podovies.
Roast fillet of veal, French beans, potatoes. Haunch of mutton, red currant jelly.
Goslings, green peas.
Pistachio cream, orange jelly, snow puddings, cheese d'Artois.
Cheese.
Dessert.