1914.—DINNER FOR 6 PERSONS (February).—II.
FIRST COURSE.Spring Soup.Boiled Turbot and Lobster Sauce.
ENTREES.Fricasseed Rabbit.Oyster Patties.
SECOND COURSE.Boiled Round of Beef and Marrow-bones.Roast Fowls, garnished with Water-cresses and rolled Bacon.Vegetables.
THIRD COURSE.Marrow Pudding.Cheesecakes.Tartlets of Greengage Jam.Lemon Cream.Rhubarb Tart.
1915.—DINNER FOR 6 PERSONS (February).—III.
FIRST COURSE.Vermicelli Soup.Fried Whitings. Stewed Eels.
ENTREES.Poulet à la Marengo.Breast of Veal stuffed and rolled.
SECOND COURSE.Roast Leg of Pork and Apple Sauce.Boiled Capon and Oysters.Tongue, garnished with tufts of Brocoli.
THIRD COURSE.Wild Ducks.Lobster Salad.Charlotte aux Pommes.Pain de Rhubarb.Vanilla Cream.Orange Jelly.
1916.—DINNER FOR 6 PERSONS (February).—IV.
FIRST COURSE.Ox-tail Soup.Cod à la Crême.Fried Soles.
ENTREES.Lark Pudding.Fowl Scollops.
SECOND COURSE.Roast Leg of Mutton.Boiled Turkey and Celery Sauce.Pigeon Pie.Small Ham, boiled and garnished.Vegetables.
THIRD COURSE.Game, when liked.Tartlets of Raspberry Jam.Vol-au-Vent of Rhubarb.Swiss Cream. Cabinet Pudding.Brocoli and Sea-kale.
1917.Sunday.—1. Ox-tail soup. 2 Roast beef, Yorkshire pudding, brocoli, and potatoes. 3. Plum-pudding, apple tart. Cheese.
1918.Monday.—1. Fried soles, plain melted butter, and potatoes. 2. Cold roast beef, mashed potatoes. 3. The remains of plum-pudding cut in slices, warmed, and served with sifted sugar sprinkled over it. Cheese.
1919.Tuesday.—1. The remains of ox-tail soup from Sunday. 2. Pork cutlets with tomato sauce; hashed beef. 3. Boiled jam pudding. Cheese.
1920.Wednesday.—1. Boiled haddock and plain melted butter. 2. Rump-steak pudding, potatoes, greens. 3. Arrowroot, blancmange, garnished with jam.
1921.Thursday.—1. Boiled leg of pork, greens, potatoes, pease pudding. 2. Apple fritters, sweet macaroni.
1922.Friday.—1. Pea-soup made with liquor that the pork was boiled in. 2. Cold pork, mashed potatoes. 3. Baked rice pudding.
1923.Saturday.—1. Broiled herrings and mustard sauce. 2. Haricot mutton. 3. Macaroni, either served as a sweet pudding or with cheese.
* * * * *
1924.Sunday.—1. Carrot soup. 2. Boiled leg of mutton and caper sauce, mashed turnips, roast fowls, and bacon. 3. Damson tart made with bottled fruit, ratafia pudding.
1925.Monday.—1. The remainder of fowl curried and served with rice; rump-steaks and oyster sauce, cold mutton. 2. Rolled jam pudding.
1926.Tuesday.—1. Vegetable soup made with liquor that the mutton was boiled in on Sunday. 2. Roast sirloin of beef, Yorkshire pudding, brocoli, and potatoes. 3. Cheese.
1927.Wednesday.—1. Fried soles, melted butter. 2. Cold beef and mashed potatoes: if there is any cold boiled mutton left, cut it into neat slices and warm it in a little caper sauce. 3. Apple tart.
1928.Thursday.—1. Boiled rabbit and onion sauce, stewed beef and vegetables, made with the remains of cold beef and bones. 2. Macaroni.
1929.Friday.—1. Roast leg of pork, sage and onions and apple sauce; greens and potatoes. 2. Spinach and poached eggs instead of pudding. Cheese and water-cresses.
1930.Saturday.—1. Rump-steak-and-kidney pudding, cold pork and mashed potatoes. 2. Baked rice pudding.
First Course.
Turtle or Mock Turtle Soup,removed bySalmon and dressedCucumber.
Red Mullet. Vase of Filets of Whitings.Flowers.
Spring Soup,removed byBoiled Turbot and LobsterSauce.
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 laJardinière.
Third Course.
Guinea-Fowls, larded,removed byCabinet Pudding.
Apricot Wine Jelly. RhubarbTartlets. Tart.
Custards. Vase of Jelly inFlowers. glasses.
Italian Cream.
Damson Tart. Ducklings, Cheesecakes.removed byNesselrode Pudding.
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.
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.
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.
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.
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 withWater-cresses.Vegetables.
THIRD COURSE.Charlotte aux Pommes.Orange Jelly.Lemon Cream.Soufflé of Arrowroot.Sea-kale.
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.
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.
First Course.
Spring Soup,removed bySalmon 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 byCabinet 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.
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.
1955.—DINNER FOR 10 PERSONS (April).
FIRST COURSEGravy Soup.Salmon and Dressed Cucumber.Shrimp Sauce.Fillets of Whitings.
ENTREES.Lobster Cutlets.Chicken Patties.
SECOND COURSE.Roast Fillet of Veal.Boiled Leg of Lamb.Ham, garnished with Brocoli.Vegetables.
THIRD COURSE.Ducklings.Compôte of Rhubarb.Custards.Vanilla Cream.Orange Jelly.Cabinet Pudding.Ice Pudding.
1956.—DINNER FOR 8 PERSONS (April).
FIRST COURSE.Spring Soup.Slices of Salmon and Caper Sauce.Fried Filleted Soles.
ENTREES.Chicken Vol-au-Vent.Mutton Cutlets and Tomato Sauce.
SECOND COURSE.Roast Loin of Veal.Boiled Fowls à la Béchamel.Tongue.Vegetables.
THIRD COURSE.Guinea-Fowl.Sea-kale.Artichoke Bottoms.Cabinet Pudding.Blancmange.Apricot Tartlets.Rice Fritters.Macaroni and Parmesan Cheese.
1957.—DINNER FOR 6 PERSONS (April).
FIRST COURSE.Tapioca Soup.Boiled Salmon and Lobster Sauce.
ENTREES.Sweetbreads.Oyster Patties.
SECOND COURSE.Haunch of Mutton.Boiled Capon and White Sauce.Tongue.Vegetables.
THIRD COURSE.Soufflé of Rice.Lemon Cream.Charlotte & la Parisienne.Rhubarb Tart.
1958.—DINNER FOR 6 PERSONS (April).—II.
FIRST COURSE.Julienne Soup.Fried Whitings.Red Mullet.
ENTREES.Lamb Cutlets and Cucumbers.Rissoles.
SECOND COURSE.Roast Ribs of Beef.Neck of Veal à la Béchamel.Vegetables.
THIRD COURSE.Ducklings.Lemon Pudding.Rhubarb Tart.Custards.Cheesecakes.
1959.—DINNER FOR 6 PERSONS (April).—III.
FIRST COURSE.Vermicelli Soup.Brill and Shrimp Sauce.
ENTREES.Fricandeau of Veal.Lobster Cutlets.
SECOND COURSE.Roast Fore-quarter of Lamb.Boiled Chickens.Tongue.Vegetables.
THIRD COURSE.Goslings.
Sea-kale.Plum-pudding.Whipped Cream.Compôte of Rhubarb.Cheesecakes.
1960.—DINNER FOR 6 PERSONS (April).—IV.
FIRST COURSE.Ox-tail Soup.Crimped Salmon.
ENTREES.Croquettes of Chicken.Mutton Cutlets and Soubise Sauce.
SECOND COURSE.Roast Fillet 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.
1961.Sunday.—1. Clear gravy soup. 2. Roast haunch of mutton, sea-kale, potatoes. 3. Rhubarb tart, custards in glasses.
1962.Monday.—1. Crimped skate and caper sauce. 2. Boiled knuckle of veal and rice, cold mutton, mashed potatoes. 3. Baked plum-pudding.
1963.Tuesday.—1. Vegetable soup. 2. Toad-in-the-hole, made from remains of cold mutton. 3. Stewed rhubarb and baked custard pudding.
1964.Wednesday.—1. Fried soles, anchovy sauce. 2. Boiled beef, carrots, suet dumplings. 3. Lemon pudding.
1965.Thursday.—1. Pea-soup made with liquor that beef was boiled in. 2. Cold beef, mashed potatoes, mutton cutlets and tomato sauce. 3. Macaroni.
1966.Friday.—1. Bubble-and-squeak, made with remains of cold beef. Roast shoulder of veal stuffed, spinach, potatoes. 2. Boiled batter pudding and sweet sauce.
1967.Saturday.—1. Stewed veal with vegetables, made from the remains of the shoulder. Broiled rump-steaks and oyster sauce. 2. Yeast-dumplings.
* * * * *
1968.Sunday.—1. Boiled salmon and dressed cucumber, anchovy sauce 2. Roast fore-quarter of lamb, spinach, potatoes, mint sauce. 2. Rhubarb tart, cheesecakes.
1969.Monday.—1. Curried salmon, made with remains of salmon, dish of boiled rice. 2. Cold lamb, Rump-steak-and-kidney pudding, potatoes. 3. Spinach and poached eggs.
1970.Tuesday.—1. Scotch mutton broth with pearl barley. 2. Boiled neck of mutton, caper sauce, suet dumplings, carrots. 3. Baked rice-pudding.
1971.Wednesday.—1. Boiled mackerel and melted butter or fennel sauce, potatoes. 2. Roast fillet of veal, bacon, and greens. 3. Fig pudding.
1972.Thursday.—1. Flemish soup. 2. Roast loin of mutton, brocoli, potatoes; veal rolls made from remains of cold veal. 3. Boiled rhubarb pudding.
1973.Friday.—1. Irish stew or haricot, made from cold mutton, minced veal. 2. Half-pay pudding.
1974.Saturday.—1. Rump-steak pie, broiled mutton-chops. 2. Baked arrowroot pudding.
First Course.
Asparagus Soup,removed bySalmon and LobsterSauce.
Fried Filleted Vase of Fillets of Mackerel,Soles Flowers. à la Maître d'Hôtel.
Oxtail Soup,removed byBrill & Shrimp Sauce.
Entrées.
Lamb Cutlets andCucumbers.
Lobster Pudding. Vase of Curried Fowl.Flowers.
Veal Ragoût.
Second Course.
Saddle of Lamb.
Raised Pie.
Roast Fowls. Vase of Boiled CaponFlowers. and White Sauce.
Braised Ham.
Roast Veal.
Third Course.
Almond Goslings, Lobster Salad.Cheesecake removed byCollege Puddings.
Noyeau Jelly.
Italian Vase of Charlotte à laCream. Flowers. Parisienne.
Inlaid Jelly.
Plovers' Ducklings,Eggs. removed by Tartlets.Nesselrode Pudding.
1976.—DINNER FOR 12 PERSONS (May).
FIRST COURSE.White Soup.Asparagus Soup.Salmon Cutlets. Boiled Turbot and Lobster Sauce.
ENTREES.Chicken Vol-au-Vent.Lamb Cutlets and Cucumbers.Fricandeau of Veal.Stewed Mushrooms.
SECOND COURSE.Roast Lamb. Haunch of Mutton.Boiled and Roast Fowls.Vegetables.
THIRD COURSE.Ducklings.Goslings.Charlotte Russe.Vanilla Cream.Gooseberry Tart. Custards.Cheesecakes.Cabinet Pudding and Iced Pudding.
1977.—DINNER FOR 10 PERSONS (May).
FIRST COURSE.Spring Soup.Salmon à la Genévése.Red Mullet.
ENTREES.Chicken Vol-au-Vent.Calf's Liver and Bacon aux Fines Herbes.
SECOND COURSE.Saddle of Mutton.Half Calf's Head, Tongue, and Brains.Braised Ham.Asparagus.
THIRD COURSE.Roast Pigeons.Ducklings.Sponge-cake Pudding.Charlotte à la Vanille.Gooseberry Tart.Cream.Cheesecakes.Apricot-jam Tart.
1978.—DINNER FOR 8 PERSONS (May).
FIRST COURSE.Julienne Soup.Brill and Lobster Sauce.Fried Fillets of Mackerel.
ENTREESLamb Cutlets and Cucumbers.Lobster Patties.
SECOND COURSE.Roast Fillet of Veal.Boiled Leg of Lamb.Asparagus.
THIRD COURSE.Ducklings.Gooseberry Tart.Custards.Fancy Pastry.Soufflé.
1979.—DINNER FOR 6 PERSONS (May).—I.
FIRST COURSE.Vermicelli Soup.Boiled Salmon and Anchovy Sauce.
ENTREES.Fillets of Beef and Tomato Sauce.Sweetbreads.
SECOND COURSE.Roast Lamb.Boiled Capon.Asparagus.
THIRD COURSE.Ducklings.Cabinet Pudding.Compôte of Gooseberries.Custards in Glasses.Blancmange.Lemon Tartlets.Fondue.
1980.—DINNER FOR 6 PERSONS (May).—II.
FIRST COURSE.Macaroni Soup.Boiled Mackerel à la Maitre d'Hôtel.Fried Smelts.
ENTREES.Scollops of Fowl.Lobster Pudding.
SECOND COURSE.Boiled Leg of Lamb and Spinach.Roast Sirloin of Beef and Horseradish Sauce.Vegetables.
THIRD COURSE.Roast Leveret.Salad.Soufflé of Rice.Ramekins.Strawberry-jam Tartlets.Orange Jelly.
1981.—DINNER FOR 6 PERSONS (May).—III.
FIRST COURSE.Julienne Soup.Trout with Dutch Sauce.Salmon Cutlets.
ENTREES.Lamb Cutlets and Mushrooms.Vol-au-Vent of Chicken.
SECOND COURSE.Roast Lamb.Calf's Head à la Tortue.Vegetables.
THIRD COURSE.Spring Chickens.Iced Pudding.Vanilla Cream.Clear Jelly.Tartlets.Cheesecakes.
1982.—DINNER FOR 6 PERSONS (May).—IV.
FIRST COURSE.Soup à la Reine.Crimped Trout and Lobster Sauce.Baked Whitings aux Fines Herbes.
ENTREES.Braised Mutton Cutlets and Cucumbers.Stewed Pigeons.
SECOND COURSE.Roast Fillet of Veal.Bacon-cheek and Greens.Fillet of Beef à la Jardinière.
THIRD COURSE.Ducklings.Soufflé à la Vanille.Compôte of Oranges.Meringues.Gooseberry Tart.Fondue.
1983.Sunday.—1. Vegetable soup. 2. Saddle of mutton, asparagus and potatoes. 3. Gooseberry tart, custards.
1984.Monday.—1. Fried whitings, anchovy sauce. 2. Cold mutton, mashed potatoes, stewed veal. 3. Fig pudding.
1985.Tuesday.—1. Haricot mutton, made from remains of cold mutton, rump-steak pie. 2. Macaroni.
1986.Wednesday.—1. Roast loin of veal and spinach, boiled bacon, mutton cutlets and tomato sauce. 2. Gooseberry pudding and cream.
1987.Thursday.—1. Spring soup. 2. Roast leg of lamb, mint sauce, spinach, curried veal and rice. 3. Lemon pudding.
1988.Friday.—1. Boiled mackerel and parsley-and-butter. 2. Stewed rump-steak, cold lamb and salad. 3. Baked gooseberry pudding.
1989.Saturday.—1. Vermicelli. 2. Rump-steak pudding, lamb cutlets, and cucumbers. 3. Macaroni.
* * * * *
1990.Sunday.—1. Boiled salmon and lobster or caper sauce. 2. Roast lamb, mint sauce, asparagus, potatoes. 3. Plum-pudding, gooseberry tart.
1991.Monday.—1. Salmon warmed in remains of lobster sauce and garnished with croûtons. 2. Stewed knuckle of veal and rice, cold lamb and dressed cucumber. 3. Slices of pudding warmed, and served with sugar sprinkled over. Baked rice pudding.
1992.Tuesday.—1. Roast ribs of beef, horseradish sauce, Yorkshire pudding, spinach and potatoes. 2. Boiled lemon pudding.
1993.Wednesday.—1. Fried soles, melted butter. 2. Cold beef and dressed cucumber or salad, veal cutlets and bacon. 3. Baked plum-pudding.
1994.Thursday.—1. Spring soup. 2. Calf's liver and bacon, broiled beef-bones, spinach and potatoes. 3. Gooseberry tart.
1995.Friday.—1. Roast shoulder of mutton, baked potatoes, onion sauce, spinach. 2. Currant dumplings.
1996.Saturday.—1. Broiled mackerel, fennel sauce or plain melted butter. 2. Rump-steak pie, hashed mutton, vegetables. 3. Baked arrowroot pudding.
First Course.
Asparagus Soup,removed byCrimped Salmon.
Fillets of Garnets. Vase of Soles aux fines herbes.Flowers.
Vermicelli Soup,removed by Whitebait.
Entrées.
Lamb Cutlets and Peas.
Lobster Patties. Vase of Tendrons de VeauFlowers. à la Jardinière.
Larded Sweetbreads.
Second Course.
Saddle of Lamb.
Tongue.
Roast Spring Vase of Boiled Capon.Chickens. Flowers.
Ham.
Boiled Calf's Head.
Third Course.
Prawns. Leveret, Tartlets. removed by Ice Pudding.
Wine Jelly.
Vol-au-Vent of Straw- Vase of Custards in berries and Cream. Flowers. glasses.
Blancmange.
Goslings,removed byCheesecake Fondues, in cases. Plover's Eggs.
1998.—DINNER FOR 12 PERSONS (June).
FIRST COURSE.Green-Pea Soup.Rice Soup.Salmon and Lobster Sauce.Trout à la Genévése.Whitebait.
ENTREES.Lamb Cutlets and Cucumbers.Fricasseed Chicken.Lobster Rissoles.Stewed Veal and Peas.
SECOND COURSE.Roast Quarter of Lamb and Spinach.Filet de Boeuf à la Jardinière.Boiled Fowls.Braised Shoulder of Lamb.Tongue.Vegetables.
THIRD COURSE.Goslings.Ducklings.Nesselrode Pudding.Charlotte à la Parisienne.Gooseberry Tartlets.Strawberry Cream.Raspberry-and-Currant Tart.Custards.
1999.—DINNER FOR 10 PERSONS (June).
FIRST COURSE.Julienne Soup.Salmon Trout and Parsley-and-Butter.Red Mullet.
ENTREES.Stewed Breast of Veal and Peas.Mutton Cutlets à la Maintenon.
SECOND COURSE.Roast Fillet of Veal.Boiled Leg of Lamb, garnished with young Carrots.Boiled Bacon-cheek.Vegetables.
THIRD COURSE.Roast Ducks.Leveret.Gooseberry Tart.Strawberry Cream.Strawberry Tartlets,Meringues.Cabinet Pudding.Iced Pudding.
2000.—DINNER FOR 8 PERSONS (June).
FIRST COURSE.Vermicelli Soup.Trout à la GenévéseSalmon Cutlets.
ENTREES.Lamb Cutlets and Peas.Fricasseed Chicken.
SECOND COURSE.Roast Ribs of Beef.Half Calf's Head, Tongue, and Brains.Boiled Ham.Vegetables.
THIRD COURSE.Roast Ducks.Compôte of Gooseberries.Strawberry Jelly.Pastry.Iced Pudding.Cauliflower with Cream Sauce.
2001.—DINNER FOR 6 PERSONS (June).—I.
FIRST COURSE.Spring Soup.Boiled Salmon and Lobster Sauce.
ENTREES. Veal Cutlets and Endive.Ragoût 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.
FIRST COURSE.Calf's-Head Soup.Mackerel à la Maître d'Hôtel.Whitebait.
ENTREES.Chicken Cutlets.Curried Lobster.
SECOND COURSE.Fore-quarter of Lamb and Salad.Stewed Beef à la Jardinière.Vegetables.
THIRD COURSE.Goslings.Green-Currant Tart.Custards, in glasses.Strawberry Blancmange.Soufflé of Rice.
FIRST COURSE.Green-Pea Soup.Baked Soles aux fines herbes.Stewed Trout.
ENTREES.Calf's Liver and Bacon.Rissoles.
SECOND COURSE.Roast Saddle of Lamb and Salad.Calf's Head à la Tortue.Vegetables.
THIRD COURSE.Roast Ducks.Vol-au-Vent of Strawberries and Cream.Strawberry Tartlets.Lemon Blancmange.Baked Gooseberry Pudding.
FIRST COURSE.Spinach Soup.Soles à la Crême.Red Mullet.
ENTREES.Roast Fillet of Veal.Braised Ham and Spinach.
SECOND COURSE.Boiled Fowls and White Sauce.Vegetables.
THIRD COURSE.Leveret.Strawberry Jelly.Swiss Cream.Cheesecakes.Iced Pudding.
2005.Sunday.—1. Salmon trout and parsley-and-butter, new potatoes. 2. Roast fillet of veal, boiled bacon-cheek and spinach, vegetables. 3. Gooseberry tart, custards.
2006.Monday.—1. Light gravy soup. 2. Small meat pie, minced veal, garnished with rolled bacon, spinach and potatoes. 3. Raspberry-and-currant tart.
2007.Tuesday.—1. Baked mackerel, potatoes. 2. Boiled leg of lamb, garnished with young carrots. 3. Lemon pudding.
2008.Wednesday.—1. Vegetable soup. 2. Calf's liver and bacon, peas, hashed lamb from remains of cold joint. 3. Baked gooseberry pudding.
2009.Thursday—1. Roast ribs of beef, Yorkshire pudding, peas, potatoes. 2. Stewed rhubarb and boiled rice.
2010.Friday.—1. Cold beef and salad, lamb cutlets and peas. 2. Boiled gooseberry pudding and baked custard pudding.
2011.Saturday.—1. Rump-steak pudding, broiled beef-bones and cucumber, vegetables. 2. Bread pudding.
* * * * *
2012.Sunday.—1. Roast fore-quarter of lamb, mint sauce, peas, and new potatoes. 2. Gooseberry pudding, strawberry tartlets. Fondue.
2013.Monday.—1. Cold lamb and salad, stewed neck of veal and peas, young carrots, and new potatoes. 2. Almond pudding.
2014.Tuesday.—1. Green-pea soup. 2. Roast ducks stuffed, gravy, peas and new potatoes. 3. Baked ratafia pudding.
2015.Wednesday.—1. Roast leg of mutton, summer cabbage, potatoes. 2. Gooseberry and rice pudding.
2016.Thursday.—1. Fried soles, melted butter, potatoes. 2. Sweetbreads, hashed mutton, vegetables. 3. Bread-and-butter pudding.
2017.Friday.—1. Asparagus soup. 2. Boiled beef, young carrots and new potatoes, suet dumplings. 3. College puddings.
2018.Saturday.—1. Cold boiled beef and salad, lamb cutlets and green peas. 2. Boiled gooseberry pudding and plain cream.
First Course.
Green-Pea Soup,removed bySalmon and dressedCucumber.
Whitebait. Vase of Stewed TroutFlowers.
Soup à la Reine,removed byMackerel à la Maitred'Hôtel.
Entrées
Lamb Cutlets andPeas.
Lobster Curry Vase of Scollops ofen Casserole. Flowers. Chickens.
Chicken Patties.
Second Course.
Haunch of Venison.
Pigeon Pie.
Boiled Capons. Vase of Spring Chickens.Flowers.
Braised Ham.
Saddle of Lamb.
Third Course.
Prawns. Roast Ducks, Custards.removed by Vanilla Soufflé.Raspberry Cream.
Cherry Tart. Vase of Raspberry-and-Flowers. Currant Tart.
Strawberry Cream.
Green Goose,removed byCreams. Iced Pudding. Tartlets.
2020.—DINNER FOR 12 PERSONS (July).
Soup à la Jardinière.Chicken Soup.Crimped Salmon and Parsley-and-Butter.Trout aux fines herbes, in cases.
ENTREES.Tendrons de Veau and Peas.Lamb Cutlets and Cucumbers.
SECOND COURSE.Loin of Veal à la Béchamel.Roast Fore-quarter of Lamb.Salad.Braised Ham, garnished with Broad Beans.Vegetables.
THIRD COURSE.Roast Ducks.Turkey Poult.Stewed Peas à la Francaise.Lobster Salad.Cherry Tart.Raspberry-and-Currant Tart.Custards, in glasses.Lemon Creams.Nesselrode Pudding.Marrow Pudding.
2021.—DINNER FOR 8 PERSONS (July)
FIRST COURSE.Green-Pea Soup.Salmon and Lobster Sauce.Crimped Perch and Dutch Sauce.
ENTREES.Stewed Veal and Peas.Lamb Cutlets and Cucumbers.
SECOND COURSE.Haunch of Venison.Boiled Fowls à la Béchamel.Braised Ham.Vegetables.
THIRD COURSE.Roast Ducks.Peas à la Française.Lobster Salad.Strawberry Cream.Blancmange.Cherry Tart.Cheesecakes.Iced Pudding.
2022.—DINNER FOR 6 PERSONS (July).—I.
FIRST COURSE.Soup à la Jardinière.Salmon Trout and Parsley-and-Butter.Fillets of Mackerel à la Maître d'Hôtel.
ENTREES.Lobster Cutlets.Beef Palates à la Italienne.
SECOND COURSE.Roast Lamb.Boiled Capon and White Sauce.Boiled Tongue, garnished with small Vegetable Marrows.Bacon and Beans.
THIRD COURSE.Goslings.Whipped Strawberry Cream.Raspberry-and-Currant Tart.Meringues.Cherry Tartlets.Iced Pudding.
2023.—DINNER FOR 6 PERSONS (July).—II.
FIRST COURSE.Julienne Soup.Crimped Salmon and Caper Sauce.Whitebait.
ENTREES.Croquettes à la Reine.Curried Lobster.
SECOND COURSE.Roast Lamb.Rump of Beef à la Jardinière.
THIRD COURSE.Larded Turkey Poult.Raspberry Cream.Cherry Tart.Custards, in glasses.Gâteaux à la Genévése.Nesselrode Pudding.
2024.Sunday.—1. Salmon trout and parsley-and-butter. 2. Roast fillet of real, boiled bacon-cheek, peas, potatoes. 3. Raspberry-and-currant tart, baked custard pudding.
2025.Monday.—1. Green-pea soup. 2. Roast fowls garnished with water-cresses; gravy, bread sauce; cold veal and salad. 3. Cherry tart.
2026.Tuesday.—1. John dory and lobster sauce. 2. Curried fowl with remains of cold fowls, dish of rice, veal rolls with remains of cold fillet. 3. Strawberry cream.
2027.Wednesday.—1. Roast leg of mutton, vegetable marrow, and potatoes, melted butter. 2. Black-currant pudding.
2028.Thursday.—1. Fried soles, anchovy sauce. 2. Mutton cutlets and tomato sauce, bashed mutton, peas, potatoes. 3. Lemon dumplings.
2029.Friday.—1. Boiled brisket of beef, carrots, turnips, suet dumplings, peas, potatoes. 2. Baked semolina pudding.
2030.Saturday.—1. Cold beef and salad, lamb cutlets and peas. 2. Rolled jam pudding.
* * * * *
2031.Sunday.—1. Julienne soup. 2. Roast lamb, half calf's head, tongue and brains, boiled ham, peas and potatoes. 3. Cherry tart, custards.
2032.Monday.—1. Hashed calf's head, cold lamb and salad. 2. Vegetable marrow and white sauce, instead of pudding.
2033.Tuesday.—1. Stewed veal, with peas, young carrots, and potatoes. Small meat pie. 2. Raspberry-and-currant pudding.
2034.Wednesday.—1. Roast ducks stuffed, gravy, peas, and potatoes; the remains of stewed veal rechauffé. 2. Macaroni served as a sweet pudding.
2035.Thursday.—1. Slices of salmon and caper sauce. 2. Boiled knuckle of veal, parsley-and-butter, vegetable marrow and potatoes. 3. Black-currant pudding.
2036.Friday.—1. Roast shoulder of mutton, onion sauce, peas and potatoes. 2. Cherry tart, baked custard pudding.
2037.Saturday.—1. Minced mutton, Rump-steak-and-kidney pudding. 2. Baked lemon pudding.
First Course.
Mock-Turtle Soup,removed byBroiled Salmon andCaper Sauce.
Red Mullet. Vase of Perch.Flowers.
Soup à la Julienne,removed byBrill and Shrimp Sauce.
Entrées.
Fricandeau de Veauà la Jardinière.
Curried Lobster. Vase of Lamb Cutlets à la PuréeFlowers. de Pommes de Terre.
Fillets of Ducksand Peas.
Second Course.
Haunch of Venison.
Ham, garnished.
Capon à la Vase of Roast Fowl.Financière Flowers.
Leveret Pie.
Saddle of Mutton.
Third Course.
Grouse,removed byCabinet Pudding.
Lobster Salad. Fruit Jelly. Cheesecakes.
Charlotte à la Vase of Custards.Vanille. Flowers.
Raspberry Vol-au-Vent Prawns.Tartlets. of Pears.
Larded Peahen,removed byIced Pudding.
2039.—DINNER FOR 12 PERSONS (August)
FIRST COURSE.Vermicelli Soup.Soup à la Reine.Boiled Salmon.Fried Flounders.Trout en Matelot.
ENTREES.Stewed Pigeons.Sweetbreads.Ragoût of Ducks.Fillets of Chickens and Mushrooms.
SECOND COURSE.Quarter of Lamb.Cotelette de Boeuf à la Jardinière.Roast Fowls and Boiled Tongue.Bacon and Beans.
THIRD COURSE.Grouse.Wheatears.Greengage Tart.Whipped Cream.Vol-au-Vent of Plums.Fruit Jelly.Iced Pudding.Cabinet Pudding.
2040.—DINNER FOR 8 PERSONS (August).
FIRST COURSE.Julienne Soup.Fillets of Turbot and Dutch Sauce.Red Mullet.
ENTREES.Riz de Veau aux Tomates.Fillets of Ducks and Peas.
SECOND COURSE.Haunch of Venison.Boiled Capon and Oysters.Ham, garnished.Vegetables.
THIRD COURSE.Leveret.Fruit Jelly.Compote of Greengages.Plum Tart. Custards, in glasses.Omelette soufflé.
2041.—DINNER FOR 6 PERSONS (August).—I.
FIRST COURSE.Macaroni Soup.Crimped Salmon and Sauce Hollandaise.Fried Fillets of Trout.
ENTREES.Tendrons de Veau and Stewed Peas.Salmi of Grouse.
SECOND COURSE.Roast Loin of Veal.Boiled Bacon, garnished with French Beans.Stewed Beef à la Jardinière.Vegetables.
THIRD COURSE.Turkey Poult.Plum Tart.Custard Pudding.Vol-au-Vent of Pears.Strawberry Cream.Ratafia Soufflé.
2042.—DINNER FOR 6 PERSONS (August).—II.
FIRST COURSE.Vegetable-Marrow Soup.Stowed Mullet.Fillets of Salmon and Ravigotte Sauce.
ENTREES.Curried Lobster.Fricandeau de Veau à la Jardinière.
SECOND COURSE.Roast Saddle of Mutton.Stewed Shoulder of Veal, garnished with Forcemeat Balls.Vegetables.
THIRD COURSE.Roast Grouse and Bread Sauce.Vol-au-Vent of Greengages.Fruit Jolly.Raspberry Cream.Custards.Fig Pudding.
2043.Sunday.—1. Vegetable-marrow soup. 2. Roast quarter of lamb, mint sauce, French beans and potatoes. 3. Raspberry-and-currant tart, custard pudding.
2044.Monday.—1. Cold lamb and salad, small meat pie, vegetable marrow and white sauce. 2. Lemon dumplings.
2045.Tuesday.—1. Boiled mackerel. 2. Stewed 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 stewed shoulder of veal, mashed vegetable marrow. 3. Black-currant pudding.
2047.Thursday.—1. Roast ribs of beef, Yorkshire pudding, French beans and potatoes. 2. Bread-and-butter pudding.
2048.Friday.—1. Fried soles and melted butter. 2. Cold beef and salad, lamb cutlets and mashed potatoes. 3. Cauliflowers and white sauce instead of pudding.
2049.Saturday.—1. Stewed beef and vegetables, with remains of cold beef; mutton pudding. 2. Macaroni and cheese.
* * * * *
2050.Sunday.—1. Salmon pudding. 2. Roast fillet of veal, boiled bacon-cheek garnished with tufts of cauliflowers, French beans and potatoes. 3. Plum tart, boiled custard pudding.
2051.Monday.—1. Baked soles. 2. Cold veal and bacon, salad, mutton cutlets and tomato sauce. 3. Boiled currant pudding.
2052.Tuesday.—1. Rice soup. 2. Roast fowls and water-cresses, boiled knuckle of ham, minced veal garnished with croutons; vegetables. 3. College puddings.
2053.Wednesday.—1. Curried fowl with remains of cold fowl; dish of rice, stewed 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 beef was boiled in. 2. Cold beef and dressed cucumber, veal cutlets and tomato sauce. 3. Fondue.
2056.Saturday.—1. Bubble-and-squeak, made from remains of cold beef; cold veal-and-ham pie, salad. 2. Baked raspberry pudding.
First Course.
Julienne Soup,removed byBrill and Shrimp Sauce.
Red Mullet & Vase of Fried Eels.Italian Sauce. Flowers.
Giblet Soup,removed bySalmon and Lobster Sauce.
Entrées.
Lamb Cutlets andFrench Beans.
Fillets of Chicken Vase of Oysters au gratin.and Truffles. Flowers.
Sweetbreads andTomata Sauce.
Second Course.
Saddle of Mutton.
Veal-and-Ham Pie.
Chickens à la Vase of Braised Goose.Béchamel. Flowers.
Broiled Ham, garnishedwith Cauliflowers.
Filet of Veal.
Third Course.
Custards. Partridges, Apple Tart. removed by Plum-pudding.