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Classic
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page 321
GENERAL REMARKS ON DINNERS
Things used at first Courses.--Various Soups. Fish dressed many ways. Turtle.
Mock Turtle. Boiled Meats and Stewed. Tongue. Ham. Bacon. Chawls of Bacon Turkey
and Fowls, chiefly boiled. Rump, Sirloin, and Ribs of Beef roasted. Leg, Saddle,
and other roast Mutton. Roast Fillet, Loin, Neck, Breast, and Shoulder of Veal.
Leg of Lamb. Loin. Fore-Quarter. Chine. Lamb's-head and Mince. Mutton stuffed
and roasted. Steaks, variously prepared. Ragouts and Fricassees. Meat Pies
raised, and in Dishes. Patties of Meat, Fish, and Fowl. Stewed Pigeons. Venison.
Leg of Pork, Chine, Loin, Sparib. Rabbits. Hare. Puddings, boiled and baked.
Vegetables, boiled and stewed. Calf's Head different ways. Pig's Feet and Ears
different ways. In large dinners two Soups and two dishes of Fish.
Things for Second Course.--Birds: and Game of all sorts. Shell-fish, cold and
potted. Collared and Potted Fish. Pickled ditto. Potted Birds. Ribs of Lamb
roasted, Brawn. Vegetables, stewed or in sauce. French Beans. Peas. Asparagus.
Cauliflower. Fricassee. Pickled Oysters. Spinach, aud Artichoke bottoms. Stewed
Celery. Sea Cale. Fruit Tarts. Preserved-Fruit Tourts. Pippins stewed.
Cheesecakes, various sorts. All the list of Sweet Dishes, of which abundance are
given from page 185 to 224, with directions for preparing them, such as creams,
Jellies, and all the finer sorts of Puddings, Mince Pies, Omlet, Macaroni.
Oysters in Scallops, stewed or pickled.
Having thus named the sort of things used for the two courses, the reader will
think of many others. For removes of Soup and Fish one or two joints of Meat or
Fowl are served; and for one small course, the articles suited to the second
must make a part. Where Vegetables and Fowls, are twice dressed, they add to
the appearance of the table the first time; three sweet things may form the
second appearaace without greater expense.
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