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Classic
Cook Books
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page 314
Salmon and fried Smelts.
Macaroni Pudding.
Stewed Celery
Giblet Soup.
Potatoes.
Veal Patties.
Roast Beef.
Leg of Pork boiled.
Peas Pudding.
Bread Sauce.
Onion Soup.
Turnips and Potatoes.
Plum-pudding, baked.
Large Fowl, dressed as Turkey.
Minced Veal, garnished with fried crumbs.
Small Meat Pie.
Hot Apple Pie, in change for Soup.
Potatoes in a Form.
Stewed Onions.
Beans and Bacon.
Saddle of Mutton.
FOUR AND FIVE.
(FIRST COURSE.)
Soup.
Carrots.
Mashed Turnips.
Bouillie.
(SECOND COURSE.)
Fricassee of Sweetbreads.
Mushrooms stewed.
Lemon Pudding.
Peas.
Green Goose.
(FIRST COURSE.)
Mackerel broiled, with Herbs.
Bacon.
Butter.
Greens and Carrots.
Boiled Chickens
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Classic
Cook Books
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