FoodNetArchive

Cookery and housekeeping

1882

Page 196 · 1 recipe record on this page

Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Monday. Breakfast. Porridge. Fried bacon. Eggs. Toast. Limcheon and Children's Dinner. Leg of mutton. Potatoes. Cabbage. Rhubarb fool. Seed cake. DiftneK Potato soup. Rump steak. Riband potatoes. Dressed French beans. Stilton cheese. Dessert. HOMELY FARE. 511 Servajifs' Breakfast. Bacon. Dinner. Leg of mutton (from dining-room). Potatoes. Yorkshire pud- ding. Slipper. Cold mutton. Potatoes. Cheese. Tuesday. Breakfast. Porridge. A fried sole, served with lemon. Marmalade, Toast. Luncheon a7id Childreiis Ditiner. Cold leg of mutton. Powdered potatoes. Pickles. Rice pud- ding. Seed cake. Dinner. Sole (maitre d'hotel). Fried mutton cutlets. New potatoes. Spinach. Gooseberr)^ tart. Cheese. Dessert. Servants^ Breakfast. Bacon. Dinner. Cold leg of mutton. Potatoes. Suet pudding and treacle. Supper. Mutton pie (made from the trimmings of the cutlets). Cheese. Wednesday. Breakfast. Porridge. Rolled tongue. Marmalade. Toast. 512 HOMELY FARE. Limcheon and Children's Di?iner. Stewed brisket of beef. Haricot beans. Potatoes. Bread- and-butter pudding. Biscuits. Dinner. Gravy soup. Cold brisket of beef Potatoes. Spanish onion salad. Souffle. Cream cheese and watercress. Dessert. Servants' Breakfast Bacon. Dinjier. Beef-steak pudding. Sago milk. Supper. Cold brisket of beef Cheese. Thursday. Breakfast Rolled tongue. Poached eggs. ]\Iarmalade. Toast. Luncheon and Children's Dijtner. Shoulder of mutton and onion sauce. Potatoes. Cold goose- berry tart. Biscuits. Din7ier. Gravy soup. Curry and rice. Mashed potatoes. Cheese fondu. Cream cheese. Dessert. Servants' Breakfast Bacon. Dinner. Cold brisket of beef Potatoes. Pickles. Rice pudding. Supper. Cold mutton. Potatoes. Cheese. HOMELY FARE. 513 Friday. Breakfast. . Rolled tongue. Kidneys. Black currant jam. Toast. LuncJieoji and Children's Dinner. Hashed mutton with stewed cucumber. Potatoes. Ground rice pudding. Plum cake. Dinner. Stewed eels with wine sauce. Fore C[uarter of lamb. Mint sauce. New potatoes. Tartlets. Cheese. Dessert. ^6'; vants' Breakfast, Bacon. Dinner. Liver and bacon. Potatoes. Rhubarb tart. Supper. Cold mutton and potatoes. Cheese. Saturday. Breakfast. Porridge. Grated tongue. Sardines. Jam. Toast. Luncheon and Children's Dinner. Sirloin. Browned potatoes. Gooseberry fool. Plum cake. Dinner. Vegetable soup. Cold lamb and salad. Potatoes. Dressed tomatoes. Stilton cheese. Dessert. Servants' Breakfast. Bacon. L L 514 HOMELY FARE. Di7i7ter. Sirloin (from dining-room). Potatoes. Yorkshire pudding. Supper. Remains of cold lamb and salad. Cheese. Sunday. Breakfast. Croquettes. Eggs. Jam. Toast. Liinclieoii. Cold sirloin of beef. Lettuces. IMashed potatoes. Curds and whey. Caviare and toast. Difuier. Vegetable soup. Cold pigeon pie. Potatoes. Crumbled eggs and bloaters on toast. Brandy creams. Stilton cheese. Dessert. Se7'vants^ Breakfast. Bacon. Dinner. Bubble-and-squeak. Potatoes. Bread-and-butter pudding. Suppe?: Remains of the rolled tongue. Four boiled eggs. Cheese. HOMELY FARE. 515 Dietary for Three Weeks. FAMILY OF FOUR AND ONE MATD-SERVANT. Sunday. Breakfast. ✪ Rice Pudding