Compôte of Greengages.
Noyeau Jelly. Vase of Lemon Cream.Flowers.
Pastry Sandwiches.
Grouse & Bread Sauce,removed byPlum Tart. Nesselrode Pudding. Custards.
2058.—DINNER FOR 12 PERSONS (September).
Mock-Turtle Soup.Soup à la JardinièreSalmon and Lobster Sauce.Fried Whitings.Stewed Eels.
ENTREES.Veal Cutlets.Scalloped Oysters.Curried Fowl.Grilled Mushrooms.
SECOND COURSE.Haunch of Mutton.Boiled Calf's Head à la Béchamel.Braised Ham.Roast Fowls aux Cressons.
THIRD COURSE.Leveret.Grouse.Cabinet Pudding.Iced Pudding.Compôte of Plumbs.Damson Tart.Cream.Fruit Jelly.Prawns.Lobster Salad.
2059.—DINNER FOR 8 PERSONS (September).
FIRST COURSE.Flemish Soup.Turbot, garnished with Fried Smelts.Red Mullet and Italian Sauce.
ENTREES.Tendrons de Veau and Truffles.Lamb Cutlets and Sauce Piquante.
SECOND COURSE.Loin of Veal à la Béchamel.Roast Haunch of Venison.Braised Ham.Grouse Pie.Vegetables.
THIRD COURSE.Roast Hare.Plum Tart.Whipped Cream.Punch Jelly.Compôte of Damsons.Marrow Pudding.
2060.—DINNER FOR 6 PERSONS (September).
FIRST COURSE.Game Soup.Crimped Skate.Slices of Salmon a la Genévése.
ENTREES.Fricasseed Sweetbreads.Savoury Rissoles.
SECOND COURSE.Sirloin of Beef and Horseradish Sauce.Boiled Leg of Mutton and Caper Sauce.Vegetables.
THIRD COURSE.Roast Partridges.Charlotte Russe.Apricots and Rice.Fruit Jelly.Cabinet Pudding.
2061.—DINNER FOR 6 PERSONS (September).—II.
FIRST COURSE.Thick Gravy Soup.Fillets of Turbot à la Crême.Stewed Eels.
ENTREES.Vol-au-Vent of Lobster.Salmi of Grouse.
SECOND COURSE.Haunch of Venison.Rump of Beef à la Jardinière.Hare, boned and larded, with Mushrooms.
THIRD COURSE.Roast Grouse.Apricot Blancmange.Compôte of peaches.Plum Tart.Custards.Plum-pudding.
2062.Sunday.—1. Julienne soup. 2. Roast ribs of beef, Yorkshire pudding, horseradish sauce, French beans, and potatoes. 3. Greengage pudding, vanilla cream.
2063.Monday.—1. Crimped skate and crab sauce. 2. Cold beef and salad; small veal-and-ham pie. 3. Vegetable marrow and white sauce.
2064.Tuesday.—1. Fried solos, melted butter. 2. Boiled fowls, parsley-and-butter; bacon-check, garnished with French beans; beef rissoles, made from 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 damsons and rice.
2066.Thursday.—1. Vegetable soup, made from liquor that beef was boiled in. 2. Lamb cutlets and cucumbers, cold beef and salad. 3. Apple pudding.
2067.Friday.—1. Baked soles. 2. Bubble-and-squeak, made from cold beef; veal cutlets and rolled bacon. 3. Damson tart.
2068.Saturday.—1. Irish stew, rump-steaks and oyster sauce. 2. Somersetshire dumplings.
* * * * *
2069.Sunday.—1. Fried filleted soles and anchovy sauce. 2. Roast leg of mutton, brown onion sauce, French beans, and potatoes; half calf's head, tongue, and brains. 3. Plum tart; custards, in glasses.
2070.Monday.—1. Vegetable-marrow soup. 2. Calf's head à la maitre d'hôtel, from remains of cold head; boiled brisket of beef and vegetables. 3. Stewed fruit and baked rice pudding.
1071.Tuesday.—1. Roast fowls and water-cresses; 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. Brill and shrimp sauce. 2. Roast hare, gravy, and red-currant jelly; mutton cutlets and mashed potatoes. 3. Scalloped oysters, instead of pudding.
2074.Friday.—1. Small roast loin of mutton; the remains of hare, jugged; vegetable marrow and potatoes. 2. Damson 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 eaten cold for breakfast. 2, Lemon pudding.
First Course
Mock-Turtle Soup,removed byCrimped Cod and OysterSauce.
Soles à la Vase of Red Mullet.Normandie. Flowers.
Julienne Soup,removed byJohn Dory and DutchSauce.
Entrées
Sweetbreads and TomataSauce.
Oyster Patties. Vase of Stewed Mushrooms.Flowers.
Fricandeau de Veau andCelery Sauce.
Second Course.
Roast Saddle ofMutton.
Grouse Pie.
Roast Goose. Vase of Boiled Fowls andFlowers. Oyster Sauce.
Ham.
Larded Turkey.
Third Course.
Custards. Pheasants, Prawns.removed byCabinet Pudding.
Italian Cream.
Gâteau de Vase of Compôte ofPommes. Flowers. Plums.
Peach Jelly.
Roast Hare,removed byLobster Salad. Iced Pudding. Apple Tart.
FIRST COURSE.Carrot Soup à la Créci.Soup à la Reine.Baked Cod.Stewed Eels.
ENTREES.Riz de Veau and Tomata Sauce.Vol-au-Vent of Chicken.Pork Cutlets and Sauce Robert.Grilled Mushrooms.
SECOND COURSE.Rump of Beef à la Jardinière.Roast Goose.Boiled Fowls and Celery Sauce.Tongue, garnished.Vegetables.
THIRD COURSE.Grouse.Pheasants.Quince Jelly.Lemon Cream.Apple Tart.Compote of Peaches.Nesselrode Pudding.Cabinet Pudding.Scalloped Oysters.
2078.—DINNER FOR 8 PERSONS (October).
FIRST COURSE.Calf's-Head Soup.Crimped Cod and Oyster Sauce.Stewed Eels.
ENTREES.Stewed Mutton Kidneys.Curried Sweetbreads.
SECOND COURSE.Boiled Leg of Mutton, garnished with Carrots and Turnips. Roast Goose.
THIRD COURSE.Partridges.Fruit Jelly. Italian Cream.Vol-au-Vent of Pears.Apple Tart.Cabinet Pudding.
2079.—DINNER FOR 6 PERSONS (October).—I.
FIRST COURSE.Hare Soup.Broiled Cod à la Maître d'Hôtel.Haddocks and Egg Sauce.
ENTREES.Veal Cutlets, garnished with French Beans.Haricot Mutton.
SECOND COURSE.Roast Haunch of Mutton.Boiled Capon and Rice.Vegetables.
THIRD COURSE.Pheasants.Punch Jelly. Blancmange.Apples à la Portugaise.Charlotte à la Vanille.Marrow Pudding.
2080.—DINNER FOR 6 PERSONS (October).—II.
FIRST COURSE.Mock-Turtle Soup.Brill and Lobster Sauce.Fried Whitings.
ENTREES.Fowl à la Béchamel.Oyster Patties.
SECOND COURSE.Roast Sucking-Pig.Stewed Hump of Beef à la Jardinière.Vegetables.
THIRD COURSE.Grouse.Charlotte aux Pommes.Coffee Cream.Cheesecakes.Apricot Tart.Iced Pudding.
2081.Sunday.—1. Roast sucking-pig, tomata sauce and brain sauce; small boiled leg of mutton, caper sauce, turnips, and carrots. 2. Damson tart, boiled batter pudding.
2082.Monday.—1. Vegetable soup, made from liquor that mutton was boiled in. 2. Sucking-pig en blanquette, small meat pie, French beans, and potatoes. 3. Pudding, pies.
2083.Tuesday.—1. Roast partridges, 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 marrow, and potatoes. 2. Damson pudding.
2085.Thursday.—1. Fried soles, melted butter. 2. Cold beef and salad; mutton cutlets and tomata sauce. 3. Macaroni.
2086.Friday.—1. Carrot soup. 2. Boiled fowls and celery sauce; bacon-check, garnished with greens; beef rissoles, 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. Stewed pears and sponge cakes.
* * * * *
2088.Sunday.—1. Crimped cod and oyster sauce. 2. Roast haunch of mutton, brown onion sauce, and vegetables. 3. Bullace pudding, baked custards in cups.
2089.Monday.—1. The remains of codfish, flaked, and warmed in a maître d'hôtel sauce. 2. Cold mutton and salad, veal cutlets and rolled bacon, French beans and potatoes. 3. Arrowroot blancmange and stewed damsons. 2090.Tuesday.—1. Roast hare, gravy, and red-currant jelly; hashed mutton, vegetables. 2. Currant dumplings.
2091.Wednesday.—1. Jugged hare, 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 tomata sauce, mashed potatoes; roast pheasants, bread sauce, and gravy. 2. Baked apple pudding.
2094.Saturday.—1. Rump-steak pie, sweetbreads. 2. Ginger pudding.
First Course.
Thick Grouse Soup,removed byCrimped Cod and OysterSauce.
Baked Whitings. Vase of Fried Smelts.Flowers.
Clear Ox-tail Soup,removed byFillets of Turbot à laCrême.
Entrées.
Poulet à la Marengo.
Fillets of Leveret. Vase of Ragoût of Lobster.Flowers.
Mushrooms sautés.
Second Course.
Haunch of Mutton.
Cold Game Pie.
Lark Pudding. Vase of Roast Fowls.Flowers.
Boiled Ham.
Boiled Turkey and CelerySauce.
Third Course.
Apple Tart. Partridges, Shell-Fish.removed byPlum-pudding.
Wine Jelly.
Pommes à la Vase of Vol-au-VentCondé. Flowers. of Pears.
Snipes,removed byPrawns. Charlotte glacée. ApricotTartlets.
2096.—DINNER FOR 12 PERSONS (November).
FIRST COURSE.Hare Soup.Julienne Soup.Baked Cod.Soles à la Normandie.
ENTREES.Riz de Veau aux Tomates.Lobster Patties.Mutton Cutlets and Soubise Sauce.Croûtades of Marrow aux fines herbes.
SECOND COURSE.Roast Sirloin of Beef.Braised Goose.Boiled Fowls and Celery Sauce.Bacon-cheek, garnished with Sprouts.
THIRD COURSE.Wild Ducks.Partridges.Apples à la Portugaise.Bavarian Cream.Apricot-jam Sandwiches.Cheesecakes.Charlotte à la Vanille.Plum-pudding.
FIRST COURSE.Mulligatawny Soup.Fried slices of Codfish and Oyster Sauce.Eels en Matelote.
ENTREES.Broiled Pork Cutlets and Tomata Sauce.Tendrons de Veau à la Jardinière.
SECOND COURSE.Boiled Leg of Mutton and Vegetables.Roast Goose.Cold Game Pie.
THIRD COURSE.Snipes.Teal.Apple Soufflé.Iced Charlotte.Tartlets.Champagne Jelly.Coffee Cream.Mince Pies.
FIRST COURSE.Oyster Soup.Crimped Cod and Oyster Sauce.Fried Perch and Dutch Sauce.
ENTREES.Pigs' Feet à la Béchamel.Curried Rabbit.
SECOND COURSE.Roast Sucking-Pig.Boiled Fowls and Oyster Sauce.Vegetables.
THIRD COURSE.Jugged Hare.Meringues à la Crême.Apple Custard.Vol-au-Vent of Pears.Whipped Cream.Cabinet Pudding.
FIRST COURSE.Game Soup.Slices of Codfish and Dutch Sauce.Fried Eels.
ENTREES.Kidneys à la Maître d'Hôtel.Oyster Patties.
SECOND COURSE.Saddle of Mutton.Boiled Capon and Rice.Small Ham.Lark Pudding.
THIRD COURSE.Roast Hare.Apple Tart.Pineapple Cream.Clear Jelly.Cheesecakes.Marrow Pudding.Nesselrode Pudding.
2100.Sunday.—1. White soup. 2. Roast haunch of mutton, haricot beans, potatoes. 3. Apple tart, ginger pudding.
2101.Monday.—1. Stewed eels. 2. Veal cutlets garnished with rolled bacon; cold mutton and winter salad. 3. Baked rice pudding.
2102.Tuesday.—1. Roast fowls, garnished with water-cresses; boiled bacon-cheek; hashed mutton from remains of haunch. 2. Apple pudding.
2103.Wednesday.—1. Boiled leg of pork, carrots, parsnips, and pease-pudding; fowl croquettes made with remainder of cold fowl. 2. Baroness pudding.
2104.Thursday.—1. Cold pork and mashed potatoes; roast partridges, bread sauce and gravy. 2. The remainder of pudding cut into neat slices, and warmed through, and served with sifted sugar sprinkled over; apple fritters.
2105.Friday.—1. Roast hare, gravy, and currant jelly; rump-steak and oyster sauce; vegetables. 2. Macaroni.
2106.Saturday.—1. Jugged hare; small mutton pudding. 2. Fig pudding.
* * * * *
2107.Sunday.—1. Crimped cod and oyster sauce. 2. Roast fowls, small boiled ham, vegetables; rump-steak pie. 3. Baked apple pudding, open jam tart.
2108.Monday.—1. The remainder of cod warmed in maître d'hôtel sauce. 2. Boiled aitchbone of beef, carrots, parsnips, suet dumplings. 3. Baked bread-and-butter pudding.
2109.Tuesday.—1. Pea-soup, made from liquor in which beef was boiled. 2. Cold beef, mashed potatoes; mutton cutlets and tomata sauce. 3. Carrot pudding.
2110.Wednesday.—1. Fried soles and melted butter. 2. Roast leg of pork, apple sauce, vegetables. 3. Macaroni with Parmesan cheese.
2111.Thursday.—1. Bubble-and-squeak from remains of cold beef; curried pork. 2. Baked Semolina pudding.
2112.Friday.—1. Roast leg of mutton, stewed Spanish onions, potatoes. 2. Apple tart.
2113.Saturday.—1. Hashed mutton; boiled rabbit and onion sauce; vegetables. 2. Damson pudding made with bottled fruit.
First Course.
Mock-Turtle Soup,removed byCod's Head and Shouldersand Oyster Sauce.
Stewed Eels. Vase of Fried Whitings.Flowers.
Julienne Soup,removed bySoles aux fines herbes.
Entrées.
Fillets of Grouse andSauce Piquante.
Curried Lobster. Vase of Mutton Cutlets andFlowers. Soubise Sauce.
Sweetbreads.
Second Course.
Haunch of Mutton.
Ham and BrusselsSprouts.
Roast Goose. Vase of Stewed Beef à laFlowers. Jardinière.
Game Pie.
Boiled Turkey andCelery Sauce.
Third Course.
Apricot Torte. Pheasants, Victoria removed by Sandwiches.
Plum-pudding.
Vanilla Cream.
Lemon Jelly. Vase of Champagne Jelly.Flowers.
Blancmange.
Wild Ducks,removed byTipsy Cake. Iced Pudding. Mince Pies.
2115.—DINNER FOR 12 PERSONS (December).
FIRST COURSE.Game Soup.Clear Vermicelli Soup.Codfish au gratin.Fillets of Whitings à la Maître d'Hôtel.
ENTREES.Filet de Boeuf and Sauce Piquante.Fricasseed 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.Widgeon.Partridges.Charlotte aux Pommes.Mince Pies.Orange Jelly.Lemon Cream.Apple Tart.Cabinet Pudding.
2116.—DINNER FOR 10 PERSONS (December).
FIRST COURSE.Mulligatawny Soup.Fried Slices of Codfish.Soles à la Crême.
ENTREES.Croquettes of Fowl.Pork Cutlets and Tomata Sauce.
SECOND COURSE.Roast Ribs of Beef.Boiled Turkey and Celery Sauce.Tongue, garnished.Lark Pudding. Vegetables.
THIRD COURSE.Roast Hare. Grouse.Plum-pudding. Mince Pies.Charlotte à la Parisienne.Cheesecakes.Apple Tart.Nesselrode Pudding.
2117.—DINNER FOR 8 PERSONS (December).
FIRST COURSE.Carrot Soup.Crimped Cod and Oyster Sauce.Baked Soles.
ENTREES.Mutton Kidneys à la Française.Oyster Patties.
SECOND COURSE.Boiled Beef and Vegetables.Marrow-bones.Roast Fowls and Water-cressesTongue, garnished.Game Pie.
THIRD COURSE.Partridges.Blancmange.Compôte of Apples.Vol-au-Vent of Pears.Almond Cheesecakes.Lemon Pudding.
2118.—DINNER FOR 6 PERSONS (December).—I.
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.Hunters' Pudding.Lemon Cheesecakes.Apple Tart. Custards, in glasses.Raspberry Cream.
2119.—DINNER FOR, 6 PERSONS (December).—II.
FIRST COURSE.Ox-tail Soup.Crimped Cod and Oyster Sauce.
ENTREES.Savoury Rissoles.Fowl Scollops à la Béchamel.
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 Portugaise.Apricot-jam Tartlets.Soufflé of Rice.
2120.—DINNER FOR 6 PERSONS (December).—III.
FIRST COURSE.Vermicelli Soup.Soles à la Maître d'Hôtel.Fried Eels.
ENTREES.Pork Cutlets and Tomato Sauce.Ragoût of Mutton à la Jardinière.
SECOND COURSE.Roast Goose.Boiled Leg of Mutton and Vegetables.
THIRD COURSE.Pheasants.Whipped Cream.Meringues. Compôte of Normandy Pippins.Mince Pies. Plum-pudding.
Dessert.
2121.—DINNER FOR 6 PERSONS (December).—IV.
FIRST COURSE.Carrot Soup.Baked Cod.Fried Smelts.
ENTREES.Stewed Rump-steak à la Jardinière.Fricasseed Chicken.
SECOND COURSE.Roast Leg of Mutton, boned and stuffed.Boiled Turkey and Oyster Sauce.Vegetables.
THIRD COURSE.Wild Ducks.Fancy Pastry.Lemon Cream.Damson Tart, with bottled fruit.Custards, in glasses.Cabinet Pudding.
Dessert.
2122.Sunday.—1. Carrot soup. 2. Roast beef, horseradish sauce, vegetables. 3. Plum-pudding, mince pies.
2123.Monday.—1. Fried whitings, melted butter. 2. Rabbit pie, cold beef, mashed potatoes. 3. Plum-pudding cut in slices and warmed; apple tart.
2124.Tuesday.—1. Hashed beef and broiled bones, pork cutlets and tomata sauce; vegetables. 2. Baked lemon pudding.
2125.Wednesday.—1. Boiled neck of mutton and vegetables; the broth served first with a little pearl barley or rice boiled in it 2. Bakewell pudding.
2126.Thursday.—1. Roast leg of pork, apple sauce, vegetables. 2. Rice snowballs.
2127.Friday.—1. Soles à la Crime. 2. Cold pork and mashed potatoes, broiled rump-steaks and oyster sauce. 3. Rolled jam pudding.
2128.Saturday.—1. The remains of cold pork curried, dish of rice, mutton cutlets, and mashed potatoes. 2. Baked apple dumplings.
* * * * *
2129.Sunday.—1. Roast turkey and sausages, boiled leg of pork, pease pudding, vegetables. 2. Baked apple pudding, mince pies.
2130.Monday.—1. Hashed turkey, cold pork, mashed potatoes. 2. Mince-meat pudding.
2131.Tuesday.—1. Pea-soup made from liquor in which pork was boiled. 2. Boiled fowls and celery sauce, vegetables. 3. Baked rice pudding.
2132.Wednesday.—1. Roast leg of mutton, stewed Spanish onions, potatoes. 2. Baked rolled jam pudding.
2133.Thursday.—1. Baked cod's head. 2. Cold mutton, roast hare, gravy and red-currant jelly. 3. Macaroni.
2134.Friday.—1. Hare soup, made with stock and remains of roast hare. 2. Hashed mutton, pork cutlets, and mashed potatoes. 3. Open tarts, rice blancmange.
2135.Saturday.—1. Rump-steak-and-kidney pudding, vegetables. 2. Mince pies, baked apple dumplings.
2136.—BILL OF FARE FOR A GAME DINNER FOR 30 PERSONS (November).
First course.
Hare Soup.
Purée of Grouse. Vase of Pheasant Soup.Flowers.
Soup á la Reine.
Entrées.
Salmi of Fillets of Hare Salmi ofWidgeon. en Chevereuil. Woodcock.
Perdrixaux Choux.
Lark Pudding. Vase of Game Patties.Flowers.
Curried Rabbit.
Salmi of Fillet of Pheasant Salmi ofWoodcock. and Truffles. Widgeon.
Second Course.
Larded Pheasants.Leveret, larded andstuffed.
Cold Pheasant Pie Vase of Hot raised Pie ofá la Périgord. Flowers. mixed Game.
Grouse.
Larded Partridges.
Third Course.
Snipes. Pintails. Ortolans.
Quails.
Golden Vase of Widgeon.Plovers. Flowers.
Teal.
Wild Duck. Woodcock. Snipes.
Entremets and Removes.
Apricot Boudin à la Nesselrode. Maids ofTart. Honour.
Dantzic Jelly.
Vol-au-Vent Vase of Gâteau. of Pears. Flowers. Génoise glacé.
Charlotte Russe.
Maids of Plum Pudding. Compôte ofHonour. Apples.
Dessert.
Olives. Strawberry-Ice Figs.Cream.
Preserved Pineapples. DriedCherries. Fruit.Grapes.
Filberts. Pears. Walnuts.Wafers. Biscuits.
Ginger-Ice Cream. Vase of Orange-Water Ice.Flowers.
Apples.
Dried Grapes. PreservedFruit. Cherries.Pears.
Figs. Lemon-Water Ice. Olives.
2137.—SERVICE A LA RUSSE (July).
Julienne Soup.Vermicelli Soup.
Boiled Salmon.Turbot and Lobster Sauce.
Soles-Water Souchy.Perch-Water Souchy.
Matelote d'Anguilles à la Toulouse.Filets de Soles à la Normandie.
Red Mullet.Trout.
Lobster Rissoles.Whitebait.
Riz de Veau à la Banquière.Filets de Poulets aux Coucombres.
Canards 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, larded.Roast Ducks.Turkey Poult, larded.
Mayonnaise of Chicken.Tomatas.Green Peas à la Française.
Suédoise of Strawberries.Charlotte Russe.Compôte of Cherries.
Neapolitan Cakes.Pastry.Madeira Wine Jelly.
Iced Pudding à la Nesselrode.
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 flowerpots 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.
2138.—SERVICE A LA RUSSE (November).
Ox-tail Soup.Soup à la Jardinière.
Turbot and Lobster Sauce.Crimped Cod and Oyster Sauce.
Stewed Eels.Soles à la Normandie.
Pike and Cream Sauce.Fried Filleted Soles.
Filets de Boeuf à la Jardinière.Croquettes of Game aux Champignons.
Chicken Cutlets.Mutton Cutlets and Tomata Sauce.
Lobster Rissoles.Oyster Patties.
Partridges aux fines herbes.Larded Sweetbreads.
Roast Beef.Poulets aux Cressons.
Haunch of Mutton.Roast Turkey.
Boiled Turkey and Celery Sauce.Ham.
Grouse.Pheasants.Hare.
Salad.Artichokes.Stewed Celery.
Italian Cream.Charlotte aux Pommes.Compôte of Pears.
Croûtes madrées aux Fruits.Pastry.Punch Jelly.
Iced Pudding.
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 it, perhaps, no mode of serving a dinner so enjoyable as this.
2139. Much may be done in the arrangement of a supper-table, at a very small expense, providedtasteandingenuityare 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, &c. &c. 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.
2140. Where small rooms and large parties necessitate having a standing supper, many things enumerated in the following bill of fare 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.
2141. Beef, ham, and tongue sandwiches, lobster and oyster patties, sausage rolls, meat rolls, lobster salad, dishes of fowls, the latterall cut up; dishes of sliced ham, sliced tongue, sliced beef, and galantine of veal; various jellies, blancmanges, and creams; custards in glasses, compôtes 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.
2142.—BILL OF FARE FOR A BALL SUPPER FOR 60 PERSONS (For Winter)
Boar's Head,garnished with Aspic Jelly.Lobster Salad Lobster Salad.Fruited Jelly. Mayonnaise of Fowl. Charlotte Russe.
Small Ham, garnished.
Small Pastry. Iced Savoy Cake. Biscuits.
Vanilla Cream EPERGNE, WITH FRUIT. Fruited Jelly.
Two Roast Fowls, cut up. Two Roast Fowls, cut up.
Prawns Two Boiled Fowls, with Béchamel PrawnsSauce.Biscuits Small PastryTongue, ornamented.
Custards, TRIFLE, ORNAMENTED. Custards,in glasses. in glasses.Raised Chicken Pie.
Tipsy CakeLobster Salad. Lobster Salad.Fruited Jelly. Swiss Cream.Roast Pheasant.
Meringues. EPERGNE, WITH FRUIT. Meringues.
Raspberry Cream. Galantine of Veal. Fruited Jelly.
Tipsy Cake.Small Pastry. Biscuits.Raised Game Pie.
Custards, TRIFLE, ORNAMENTED Custards,in glasses. in glasses.
Two Roast Fowls, cut up. Two Roast Fowls, cut up.Tongue, ornamented.Prawns. Prawns.Two Boiled Fowls, with BéchamelSauce.Biscuits. Small Pastry.EPERGNE, WITH FRUIT.Lobster Salad. Lobster Salad.Fruited Jelly. Iced Savoy Cake. Blancmange.
Small Ham, garnished.
Mayonnaise of Fowl.Charlotte Russe. Fruited Jelly.Larded Capon.
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 a la Romaine may also be added to the list of beverages.
Or a Cold Collation for a Summer Entertainment, or Wedding orChristening Breakfast for 70 or 80 Persons (July).
[Illustration: Containing the following—]
[Columns 1 and 5] 4 Blancmanges, to be placed down the table. 4 Jellies, to be placed down the table. 3 Dishes of Small Pastry. 3 Fruit Tarts. 3 Cheesecakes. 3 Compotes of Fruit. 3 English Pines. 20 Small Dishes of various Summer Fruits.
[Column 2]Dish of Lobster, cut up.Charlotte Russe à la Vanille.Lobster SaladPigeon Pie.Lobster Salad.Dish of Lobster, cut up.Larded Capon.Lobster Salad.Pigeon Pie.Dish of Lobster, cut up.Savoy Cake.Lobster Salad.
[Column 3]Tongue.Ribs of Lamb.Two Roast Fowls.Mayonnaise of Salmon.Epergne, with Flowers.Mayonnaise of Trout.Tongue, garnished.Boiled Fowls and Béchamel Sauce.Collared Eel.Ham.Raised Pie.Two Roast Fowls.Shoulder of Lamb, stuffed.Mayonnaise of Salmon.Epergne, with Flowers.Mayonnaise of Trout.Tongue.Boiled Fowls and Béchamel Sauce.Raised Pie.Ham, decorated.Shoulder of Lamb, stuffed.Two Roast Fowls.Mayonnaise of Salmon.Epergne, with Flowers.Mayonnaise of Trout.Tongue, garnished.Boiled Fowls and Béchamel Sauce.Collared Eel.
[Column 4]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.Charlotte Russe à la Vanille.Veal and Ham Pie.Dish of Lobster, cut up.
Note.—The length 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 centre, and the spaces filled up with the smaller dishes, fruit, and flowers, taking care that the flavours and colours 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 centre on a high stand, if required for either of these occasions. A few dishes of fowls, lobster salads, &c. &c., 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.
2144. It will not be necessary to give here a long bill of fare of cold joints, &c., which may be placed on the side-board, 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. Collared 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, &c. &c.
2145. 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, &c.; mutton chops and rump-steaks, broiled sheep's kidneys, kidneys à la maître d'hôtel, sausages, plain rashers of bacon, bacon and poached eggs, ham and poached eggs, omelets, plain boiled eggs, oeufs-au-plat, poached eggs on toast, muffins, toast, marmalade, butter, &c. &c.
2146. 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.
2147. 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, &c. If a substantial meal is desired, rump-steaks or mutton chops may he 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.
2148. 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 omitting 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.
2149. A joint of cold roast beef, a joint of cold boiled beef, 2 ribs of lamb, 2 shoulders of lamb, 4 roast fowls, 2 roast ducks, 1 ham, 1 tongue, 2 veal-and-ham pies, 2 pigeon pies, 6 medium-sized lobsters, 1 piece of collared calf's head, 18 lettuces, 6 baskets of salad, 6 cucumbers.
2150. Stewed fruit well sweetened, and put into glass bottles well corked; 3 or 4 dozen plain pastry biscuits to eat with the stewed fruit, 2 dozen fruit turnovers, 4 dozen cheesecakes, 2 cold cabinet puddings in moulds, 2 blancmanges in moulds, a few jam puffs, 1 large cold plum-pudding (this must be good), a few baskets of fresh fruit, 3 dozen plain biscuits, a piece of cheese, 6 lbs. of butter (this, of course, includes the butter for tea), 4 quartern loaves of household broad, 3 dozen rolls, 6 loaves of tin bread (for tea), 2 plain plum cakes, 2 pound cakes, 2 sponge cakes, a tin of mixed biscuits, 1/2 lb, of tea. Coffee is not suitable for a picnic, being difficult to make.
Things not to be forgotten at a Picnic.
2151. 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 saucers, 3 or 4 teapots, some lump sugar, and milk, if this last-named article cannot be obtained in the neighbourhood. Take 3 corkscrews.
2152.Beverages.—3 dozen quart bottles of ale, packed in hampers; ginger-beer, soda-water, and lemonade, of each 2 dozen bottles; 6 bottles of sherry, 6 bottles of claret, champagne à discrétion, and any other light wine that may be preferred, and 2 bottles of brandy. Water can usually be obtained so it is useless to take it.
2153. It is the custom of "Society" to abuse its servants,—a façon de parler, such as leads their lords and masters to talk of the weather, and, when rurally inclined, of the crops,—leads matronly ladies, and ladies just entering on their probation in that honoured and honourable state, to talk of servants, and, as we are told, wax eloquent over the greatest plague in life while taking a quiet cup of tea. Young men at their clubs, also, we are told, like to abuse their "fellows," perhaps not without a certain pride and pleasure at the opportunity of intimating that they enjoy such appendages to their state. It is another conviction of "Society" that the race of good servants has died out, at least in England, although they do order these things better in France; that there is neither honesty, conscientiousness, nor the careful and industrious habits which distinguished the servants of our grandmothers and great-grandmothers; that domestics no longer know their place; that the introduction of cheap silks and cottons, and, still more recently, those ambiguous "materials" and tweeds, have removed the landmarks between the mistress and her maid, between the master and his man.
2154. When the distinction really depends on things so insignificant, this is very probably the case; when the lady of fashion chooses her footman without any other consideration than his height, shape, andtournureof his calf, it is not surprising that she should find a domestic who has no attachment for the family, who considers the figure he cuts behind her carriage, and the late hours he is compelled to keep, a full compensation for the wages he exacts, for the food he wastes, and for the perquisites he can lay his hands on. Nor should the fast young man, who chooses his groom for his knowingness in the ways of the turf and in the tricks of low horse-dealers, be surprised if he is sometimes the victim of these learned ways. But these are the exceptional cases, which prove the existence of a better state of things. The great masses of society among us are not thus deserted; there are few families of respectability, from the shopkeeper in the next street to the nobleman whose mansion dignifies the next square, which do not contain among their dependents attached and useful servants; and where these are absent altogether, there are good reasons for it. The sensible master and the kind mistress know, that if servants depend on them for their means of living, in their turn they are dependent on their servants for very many of the comforts of life; and that, with a proper amount of care in choosing servants, and treating them like reasonable beings, and making slight excuses for the shortcomings of human nature, they will, save in some exceptional case, be tolerably well served, and, in most instances, surround themselves with attached domestics.
2155. This remark, which is applicable to all domestics, is especially so to men-servants. Families accustomed to such attendants have always about them humble dependents, whose children have no other prospect than domestic service to look forward to; to them it presents no degradation, but the reverse, to be so employed; they are initiated step by step into the mysteries of the household, with the prospect of rising in the service, if it is a house admitting of promotion,—to the respectable position of butler or house-steward. In families of humbler pretensions, where they must look for promotion elsewhere, they know that can only be attained by acquiring the goodwill of their employers. Can there be any stronger security for their good conduct,—any doubt that, in the mass of domestic servants, good conduct is the rule, the reverse the exception?
2156. The number of the male domestics in a family varies according to the wealth and position of the master, from the owner of the ducal mansion, with a retinue of attendants, at the head of which is the chamberlain and house-steward, to the occupier of the humbler house, where a single footman, or even the odd man-of-all-work, is the only male retainer. The majority of gentlemen's establishments probably comprise a servant out of livery, or butler, a footman, and coachman, or coachman and groom, where the horses exceed two or three.
2157. The domestic duties of the butler are to bring in the eatables at breakfast, and wait upon the family at that meal, assisted by the footman, and see to the cleanliness of everything at table. On taking away, he removes the tray with the china and plate, for which he is responsible. At luncheon, he arranges the meal, and waits unassisted, the footman being now engaged in other duties. At dinner, he places the silver and plated articles on the table, sees that everything is in its place, and rectifies what is wrong. He carries in the first dish, and announces in the drawing-room that dinner is on the table, and respectfully stands by the door until the company are seated, when he takes his place behind his master's chair on the left, to remove the covers, handing them to the other attendants to carry out. After the first course of plates is supplied, his place is at the sideboard to serve the wines, but only when called on.
2158. The first course ended, he rings the cook's bell, and hands the dishes from the table to the other servants to carry away, receiving from them the second course, which he places on the table, removing the covers as before, and again taking his place at the sideboard.
2159. At dessert, the slips being removed, the butler receives the dessert from the other servants, and arranges it on the table, with plates and glasses, and then takes his place behind his master's chair to hand the wines and ices, while the footman stands behind his mistress for the same purpose, the other attendants leaving the room. Where the old-fashioned practice of having the dessert on the polished table, without any cloth, is still adhered to, the butler should rub off any marks made by the hot dishes before arranging the dessert.
2160. Before dinner, he has satisfied himself that the lamps, candles, or gas-burners are in perfect order, if not lighted, which will usually be the case. Having served every one with their share of the dessert, put the fires in order (when these are used), and seen the lights are all right, at a signal from his master, he and the footman leave the room.
2161. He now proceeds to the drawing-room, arranges the fireplace, and sees to the lights; he then returns to his pantry, prepared to answer the bell, and attend to the company, while the footman is clearing away and cleaning the plate and glasses.
2162. At tea he again attends. At bedtime he appears with the candles; he locks up the plate, secures doors and windows, and sees that all the fires are safe.
2163. In addition to these duties, the butler, where only one footman is kept, will be required to perform some of the duties of the valet, to pay bills, and superintend the other servants. But the real duties of the butler are in the wine-cellar; there he should be competent to advise his master as to the price and quality of the wine to be laid in; "fine," bottle, cork, and seal it, and place it in the binns. Brewing, racking, and bottling malt liquors, belong to his office, as well as their distribution. These and other drinkables are brought from the cellar every day by his own hands, except where an under-butler is kept; and a careful entry of every bottle used, entered in the cellar-book; so that the book should always show the contents of the cellar.
2164. The office of butler is thus one of very great trust in a household. Here, as elsewhere, honesty is the best policy: the butler should make it his business to understand the proper treatment of the different wines under his charge, which he can easily do from the wine-merchant, and faithfully attend to it; his own reputation will soon compensate for the absence of bribes from unprincipled wine-merchants, if he serves a generous and hospitable master. Nothing spreads more rapidly in society than the reputation of a good wine-cellar, and all that is required is wines well chosen and well cared for; and this a little knowledge, carefully applied, will soon supply.
2165. The butler, we have said, has charge of the contents of the cellars, and it is his duty to keep them in a proper condition, to fine down wine in wood, bottle it off, and store it away in places suited to the sorts. Where wine comes into the cellar ready bottled, it is usual to return the same number of empty bottles; the butler has not, in this case, the same inducements to keep the bottles of the different sorts separated; but where the wine is bottled in the house, he will find his account, not only in keeping them separate, but in rinsing them well, and even washing them with clean water as soon as they are empty.
2166. There are various modes of fining wine: isinglass, gelatine, and gum Arabic are all used for the purpose. Whichever of these articles is used, the process is always the same. Supposing eggs (the cheapest) to be used,—Draw a gallon or so of the wine, and mix one quart of it with the whites of four eggs, by stirring it with a whisk; afterwards, when thoroughly mixed, pour it back into the cask through the bunghole, and stir up the whole cask, in a rotatory direction, with a clean split stick inserted through the bunghole. Having stirred it sufficiently, pour in the remainder of the wine drawn off, until the cask is full; then stir again, skimming off the bubbles that rise to the surface. When thoroughly mixed by stirring, close the bunghole, and leave it to stand for three or four days. This quantity of clarified wine will fine thirteen dozen of port or sherry. The other clearing ingredients are applied in the same manner, the material being cut into small pieces, and dissolved in the quart of wine, and the cask stirred in the same manner.
2167.To Bottle Wine.—Having thoroughly washed and dried the bottles, supposing they have been before used for the same kind of wine, provide corks, which will be improved by being slightly boiled, or at least steeped in hot water,—a wooden hammer or mallet, a bottling-boot, and a squeezer for the corks. Bore a hole in the lower part of the cask with a gimlet, receiving the liquid stream which follows in the bottle and filterer, which is placed in a tub or basin. This operation is best performed by two persons, one to draw the wine, the other to cork the bottles. The drawer is to see that the bottles are up to the mark, but not too full, the bottle being placed in a clean tub to prevent waste. The corking-boot is buckled by a strap to the knee, the bottle placed in it, and the cork, after being squeezed in the press, driven in by a flat wooden mallet.
2168. As the wine draws near to the bottom of the cask, a thick piece of muslin is placed in the strainer, to prevent the viscous grounds from passing into the bottle.
2169. Having carefully counted the bottles, they are stored away in their respective binns, a layer of sand or sawdust being placed under the first tier, and another over it; a second tier is laid over this, protected by a lath, the head of the second being laid to the bottom of the first; over this another bed of sawdust is laid, not too thick, another lath; and so on till the binn is filled.
2170. Wine so laid in will be ready for use according to its quality and age. Port wine, old in the wood, will be ready to drink in five or six months; but if it is a fruity wine, it will improve every year. Sherry, if of good quality, will be fit to drink as soon as the "sickness" (as its first condition after bottling is called) ceases, and will also improve; but the cellar must be kept at a perfectly steady temperature, neither too hot nor too cold, but about 55° or 60°, and absolutely free from draughts of cold air.