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Classic
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page 322
The Bills of Fare which have been given from page 309 to 320, may be modified at
discretion.
In some houses, one dish at a time is sent up with the vegetables or sauces
proper to it, and this in succession hot and hot. In others, a course of Soups
and Fish; then Meats and boiled Fowls, Turkey. Made Dishes and Game follow;
and lastly Sweet Dishes: but these are not the common modes.
It is worthy observation here, that common cooks do not think of sending up such
articles as are in the house, unless ordered; though, by so doing, the addition
of a collared or pickled thing, some Fritters, fried Patties, or quick-made
Dumplings, would be useful when there happen to be accidental visitors: and at
all times it is right to better the appearance of the table rather than let
things spoil below, by which the expense of a family is more increased than can
be easily imagined. Vegetables are put on the side table at large dinners, as
likewise sauces, and servants bring them round: but some inconveniences attend
this plan; and, when there are not many to wait, delay is occasioned, besides
that by aukwardness the clothes of the company may be spoiled. If the table is
of a due size, the articles alluded to will not fill it too much.
SUPPERS.
Hot suppers are not much in use where people dine very late. When required, the
top and bottom, or either, may be Game. Fowls. Rabbit. Boiled Fish, such as
Soles, Mackerel. Oysters stewed or scalloped. French Beans. Cauliilower, or
Jerusalem Artichokes, in white Sauce. Brocoli with Eggs. Stewed Spinach and
ditto. Sweetbreads. Small Birds. Mushrooms. Potatoes. Scallop. Cutlets.
Roast Onions. Salmagundy. Buttered Eggs on Toast. Cold Neat's Tongue. Ham.
Collared things. Hunter's Beef sliced. Rusks buttered, with Anchovies on. Grated
Hung Beef with butter, with or without Rusks. Grated Cheese round, and Butter
dressed in the middle of a plate. Radishes ditto. Custards
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