The Book of Household Management · Chapter 716Plain Family Dinners for April
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1961. Sunday.—1. Clear gravy soup. 2. Roast haunch of mutton, sea-kale, potatoes. 3. Rhubarb tart, custards in glasses.
1962. Monday.—1. Crimped skate and caper sauce. 2. Boiled knuckle of veal and rice, cold mutton, mashed potatoes. 3. Baked plum-pudding.
1963. Tuesday.—1. Vegetable soup. 2. Toad-in-the-hole, made from remains of cold mutton. 3. Stewed rhubarb and baked custard pudding.
1964. Wednesday.—1. Fried soles, anchovy sauce. 2. Boiled beef, carrots, suet dumplings. 3. Lemon pudding.
1965. Thursday.—1. Pea-soup made with liquor that beef was boiled in. 2. Cold beef, mashed potatoes, mutton cutlets and tomato sauce. 3. Macaroni.
1966. Friday.—1. Bubble-and-squeak, made with remains of cold beef. Roast shoulder of veal stuffed, spinach, potatoes. 2. Boiled batter pudding and sweet sauce.
1967. Saturday.—1. Stewed veal with vegetables, made from the remains of the shoulder. Broiled rump-steaks and oyster sauce. 2. Yeast-dumplings.
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1968. Sunday.—1. Boiled salmon and dressed cucumber, anchovy sauce 2. Roast fore-quarter of lamb, spinach, potatoes, mint sauce. 2. Rhubarb tart, cheesecakes.
1969. Monday.—1. Curried salmon, made with remains of salmon, dish of boiled rice. 2. Cold lamb, Rump-steak-and-kidney pudding, potatoes. 3. Spinach and poached eggs.
1970. Tuesday.—1. Scotch mutton broth with pearl barley. 2. Boiled neck of mutton, caper sauce, suet dumplings, carrots. 3. Baked rice-pudding.
1971. Wednesday.—1. Boiled mackerel and melted butter or fennel sauce, potatoes. 2. Roast fillet of veal, bacon, and greens. 3. Fig pudding.
1972. Thursday.—1. Flemish soup. 2. Roast loin of mutton, brocoli, potatoes; veal rolls made from remains of cold veal. 3. Boiled rhubarb pudding.
1973. Friday.—1. Irish stew or haricot, made from cold mutton, minced veal. 2. Half-pay pudding.
1974. Saturday.—1. Rump-steak pie, broiled mutton-chops. 2. Baked arrowroot pudding.
First Course.
Asparagus Soup, removed by Salmon and Lobster Sauce.
Fried Filleted Vase of Fillets of Mackerel, Soles Flowers. à la Maître d'Hôtel.
Oxtail Soup, removed by Brill & Shrimp Sauce.
Entrées.
Lamb Cutlets and Cucumbers.
Lobster Pudding. Vase of Curried Fowl. Flowers.
Veal Ragoût.
Second Course.
Saddle of Lamb.
Raised Pie.
Roast Fowls. Vase of Boiled Capon Flowers. and White Sauce.
Braised Ham.
Roast Veal.
Third Course.
Almond Goslings, Lobster Salad. Cheesecake removed by College Puddings.
Noyeau Jelly.
Italian Vase of Charlotte à la Cream. Flowers. Parisienne.
Inlaid Jelly.
Plovers' Ducklings, Eggs. removed by Tartlets. Nesselrode Pudding.
1976.—DINNER FOR 12 PERSONS (May).
FIRST COURSE. White Soup. Asparagus Soup. Salmon Cutlets. Boiled Turbot and Lobster Sauce.
ENTREES. Chicken Vol-au-Vent. Lamb Cutlets and Cucumbers. Fricandeau of Veal. Stewed Mushrooms.
SECOND COURSE. Roast Lamb. Haunch of Mutton. Boiled and Roast Fowls. Vegetables.
THIRD COURSE. Ducklings. Goslings. Charlotte Russe. Vanilla Cream. Gooseberry Tart. Custards. Cheesecakes. Cabinet Pudding and Iced Pudding.
1977.—DINNER FOR 10 PERSONS (May).
FIRST COURSE. Spring Soup. Salmon à la Genévése. Red Mullet.
ENTREES. Chicken Vol-au-Vent. Calf's Liver and Bacon aux Fines Herbes.
SECOND COURSE. Saddle of Mutton. Half Calf's Head, Tongue, and Brains. Braised Ham. Asparagus.
THIRD COURSE. Roast Pigeons. Ducklings. Sponge-cake Pudding. Charlotte à la Vanille. Gooseberry Tart. Cream. Cheesecakes. Apricot-jam Tart.
1978.—DINNER FOR 8 PERSONS (May).
FIRST COURSE. Julienne Soup. Brill and Lobster Sauce. Fried Fillets of Mackerel.
ENTREES Lamb Cutlets and Cucumbers. Lobster Patties.
SECOND COURSE. Roast Fillet of Veal. Boiled Leg of Lamb. Asparagus.
THIRD COURSE. Ducklings. Gooseberry Tart. Custards. Fancy Pastry. Soufflé.
1979.—DINNER FOR 6 PERSONS (May).—I.
FIRST COURSE. Vermicelli Soup. Boiled Salmon and Anchovy Sauce.
ENTREES. Fillets of Beef and Tomato Sauce. Sweetbreads.
SECOND COURSE. Roast Lamb. Boiled Capon. Asparagus.
THIRD COURSE. Ducklings. Cabinet Pudding. Compôte of Gooseberries. Custards in Glasses. Blancmange. Lemon Tartlets. Fondue.
1980.—DINNER FOR 6 PERSONS (May).—II.
FIRST COURSE. Macaroni Soup. Boiled Mackerel à la Maitre d'Hôtel. Fried Smelts.
ENTREES. Scollops of Fowl. Lobster Pudding.
SECOND COURSE. Boiled Leg of Lamb and Spinach. Roast Sirloin of Beef and Horseradish Sauce. Vegetables.
THIRD COURSE. Roast Leveret. Salad. Soufflé of Rice. Ramekins. Strawberry-jam Tartlets. Orange Jelly.
1981.—DINNER FOR 6 PERSONS (May).—III.
FIRST COURSE. Julienne Soup. Trout with Dutch Sauce. Salmon Cutlets.
ENTREES. Lamb Cutlets and Mushrooms. Vol-au-Vent of Chicken.
SECOND COURSE. Roast Lamb. Calf's Head à la Tortue. Vegetables.
THIRD COURSE. Spring Chickens. Iced Pudding. Vanilla Cream. Clear Jelly. Tartlets. Cheesecakes.
1982.—DINNER FOR 6 PERSONS (May).—IV.
FIRST COURSE. Soup à la Reine. Crimped Trout and Lobster Sauce. Baked Whitings aux Fines Herbes.
ENTREES. Braised Mutton Cutlets and Cucumbers. Stewed Pigeons.
SECOND COURSE. Roast Fillet of Veal. Bacon-cheek and Greens. Fillet of Beef à la Jardinière.
THIRD COURSE. Ducklings. Soufflé à la Vanille. Compôte of Oranges. Meringues. Gooseberry Tart. Fondue.