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Classic
Cook Books
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page 313
Spitchcock Eels.
(Remove--Chine of Lamb in Cresses.)
Potatoes.
Damson Pudding.
Stewed Carrots.
Cold Beef.
Scrag of Veal smothered'with Onions.
(Remove--a Fruit Pie.)
Mashed Potatoes trimmed with small slices of Bacon.
Peas Soup.
Brocoli.
Hashed Hare.
Half Calf's Head, grilled.
(Remove--Pie or Pudding.)
Tongue and Brains.
Carrot Soup.
Bacon, Greens round.
Saddle of Mutton.
Potatoes and Salad, at side table.
Boiled neck of Mutton.
Young Greens.
Baked Plum Pudding.
Turnips.
Currie of dressed Meat in Casserole of Rice.
Edgebone of Beef.
Carrots.
Vegetable Soup.
Greens.
Pulled Turkey or Fowl, Leg broiled.
Boiled Fowls.
(Remove--Snowballs.)
Potatoes.
Patties of dressed Meat.
Greens, and mashed Turnips.
Chine of Bacon Pork, boiled.
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Classic
Cook Books
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