Mrs. Beeton's Dictionary of Every-Day Cookery: The "All About It" Books

_Third Course._—Ducklings; lemon pudding; rhubarb tart; custards; cheesecakes; dessert. * * * * * _First Course._—Vermicelli soup; brill and shrimp sauce. _Entrées._—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; dessert. * * * * * _First Course._—Ox-tail soup; crimped salmon. _Entrées._—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; dessert. APRIL, Plain Family Dinners for. _Sunday._—1. Clear gravy soup. 2. Roast haunch of mutton, sea-kale, potatoes. 3. Rhubarb tart, custards in glasses. _Monday._—1. Crimped skate and caper sauce. 2. Boiled knuckle of veal and rice, cold mutton, mashed potatoes. 3. Baked plum-pudding. _Tuesday._—1. Vegetable soup. 2. Toad-in-the-hole, made from remains of cold mutton. 3. Stewed rhubarb and baked custard puddings. _Wednesday._—1. Fried soles, anchovy sauce. 2. Boiled beef and carrots, suet dumplings. 3. Lemon pudding. _Thursday._—1. Pea-soup, made with liquor that beef was boiled in. 2. Cold beef, mashed potatoes, mutton cutlets and tomato sauce. 3. Macaroni. _Friday._—1. Bubble-and-squeak made with remains of cold beef, roast shoulder of veal stuffed, spinach and potatoes. 2. Boiled batter pudding and sweet sauce. _Saturday._—1. Stewed veal with vegetables, made of remains of cold shoulder, broiled rump-steak and oyster sauce. 2. Yeast dumplings. * * * * * _Sunday._—Boiled salmon and dressed cucumber, anchovy sauce. 2. Roast fore-quarter of lamb, spinach, potatoes, and mint sauce. 3. Rhubarb tart and cheesecakes. _Monday._—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. _Tuesday._—1. Scotch mutton broth with pearl barley. 2. Boiled neck of mutton, caper sauce, suet dumplings, carrots. 3. Baked rice puddings. _Wednesday._—1. Boiled mackerel and melted butter and fennel sauce, potatoes. 2. Roast fillet of veal, bacon and greens. 3. Fig pudding. _Thursday._—1. Flemish soup. 2. Roast loin of mutton, broccoli, potatoes, veal rolls made from remains of cold veal. 3. Boiled rhubarb pudding. _Friday._—1. Irish stew or