A New System of Domestic Cookery

page 319

  (SECOND COURSE.)

  Pheasant.

  Raspberry Tartlets.

  Bread-Sauce.

  Artichokes.

  Collared Eel.

  Plateau.

  Collared Beef.

  Stewed Celery.

  Gravy and Jelly for Hare.

  Stewed Pears.

  Hare.

ELEVEN AMD ELEVEN.

  (FIRST COURSE.)

  Stewed Beef.

  Oxford Puddings.

  White Soup.

  Veal Fricandeau.

  Ham braised.

  Turkey.

  Oyster-sauce.

  Lamb Steaks.

  Fish.

  Lobster Patties.

  Potatoes.

  Saddle of Mutton.

  Patties.

  (SECOND COURSE.)

  Sweetbreads.

  French Beans

  Orange Jelly.

  Prawns.

  White Sauce.

  Open Tartlet.

  Whipped Cream.

  Muffin Pudding.

  Anchovy.

  Wine Roll.

  Stewed Mushrooms.

  Toasts.

  Green Goose.

ELEVEN AND ELEVEN, AND TWO REMOVES.

  (FIRST COURSE.)

  Salmon.

  (Remove--Brisket of Beef stewed, and high Sauce.)

  Cauliflower.

  Fry.

  Shrimp Sauce.

  Pigeon Pie.

  Stewed Cucumbers.

  Giblet Soup.

  Stewed Peas and Lettuce.

  Potatoes.

  Cutlets Maintenon.

  Anchovy Sauce.

  Veal Olives braised.

  Soles fried.

  (Remove--Quarter Lamb roasted.)

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