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

tongue; bacon and beans. _Third Course._—Grouse; wheatears; greengage tart; whipped cream; vol-au-vent of plums; fruit jelly; iced pudding; cabinet pudding; dessert and ices. Dinner for 8 persons. _First Course._—Julienne soup; fillets of turbot and Dutch sauce; red mullet. _Entrées._—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; compôte of greengages; plum tart; custards, in glasses; omelette soufflé; dessert and ices. Dinner for 6 persons. _First Course._—Macaroni soup; crimped salmon and sauce Hollandaise; fried fillets of trout. _Entrées._—Tendrons do 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; dessert. * * * * * _First Course._—Vegetable-marrow soup; stewed mullet; fillets of salmon and ravigotte sauce. _Entrées._—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 jelly; raspberry cream; custards; fig pudding; dessert. AUGUST, Plain Family Dinners for. _Sunday._—1. Vegetable-marrow soup. 2. Roast quarter of lamb, mint sauce; French beans and potatoes. 3. Raspberry-and-currant tart, custard pudding. _Monday._—1. Cold lamb and salad, small meat-pie, vegetable marrow, and white sauce. 2. Lemon dumplings. _Tuesday._—1. Boiled mackerel. 2. Stewed loin of veal, French beans and potatoes, 3. Baked raspberry pudding. _Wednesday._—1. Vegetable soup. 2. Lamb cutlets and French beans; the remains of stewed shoulder of veal, mashed vegetable marrow. 3. Black-currant pudding. _Thursday._—1. Roast ribs of beef, Yorkshire pudding, French beans and potatoes. 2. Bread-and-butter pudding. _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. _Saturday._—1. Stewed beef and vegetables, with remains of cold beef; mutton pudding. 2. Macaroni and cheese. * * * * * _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. _Monday._—1.