a fi eo ‘ \ rd V(X We w— oN NW << \ ian = NS Ave SY ilk ae ie A ae ee (i Fn ‘cHiy rat : hia Noam eee Py pe. tes want ‘ eee ! tf" Vy i a Mean 9 { s iF { ree } i Pr ; i \ At + i } fi f ' 7 .- COMPLETE - SYSTEM OF COOKERY, : / -- ON|A PLAN ENTIRELY NEW, | CONSISTING OF EVERY THING THAT IS REQUISITE ~ FOR - COOKS TO KNOW KITCHEN BUSINESS; CONTAINING BILLS OF FARE EVERY DAY IN THE YEAR, DIRECTIONS TO DRESS EACH DISH; | BEING ONE YEAR’s WORK, AT THE MARQUIS OF BUCKINGHAM’S, From the 1st of January, to the 31st of December, 1805, - BY JOHN SIMPSON, PRESENT COOK TO THE MOST NOBLE THE MARQUIS OF BUCKINGHAM. LONDON: PRINTED FOR W. STEWART, OPPOSITE ALBANY, PICCADILLY. 1806. ee eR ie : ae eM wet TR “s. * oh : “ye AUS AT to eA | he MELOY Ge fou (iH, OT Bes Hoyo tt Or all cocteehabaannetes r . Se ri © 1 SS oe een epee DEDICATION. < : TO 7 «cf Mas: THOMAS, | HOTEL, BERKELEY- SQUARE. MiDAn; dich PERMIT me, as a Tribute of Gratitude and Respect, to lay before you a Work, which, if it has any Claim to Utility, I trust will meet with your Protection and Patron- age. It has always been my Pride, and I feel now Publicly called upon to declare, that it was to Mr.'l'nomas I am indebted: for the. — principal Part of my Knowledge in Cookery: and, at the same Time, to return you Thanks for the repeated Proofs of Friendship you © have given me, which has induced me ‘to : submit this Work, to your Consideration, knowing that you are perfectly competent to. | judge of its Merit. I am, | Madam, Your most obedient . humble Servant, : JOHN SIMPSON: Gosfield-Hall,’ Essex, May 7, 1806. 7 Hit? 6 aa] ~ . INTRODUCTION. ° % ™ THE following work will be found very useful to cooks, clerk's of the kitchen, house stewards (not being brought up to the cooking business) women cooks, housekeepers, and likewise to gentlemen and ladies who do not keep men cooks,.and particularly to tavern-keepers. There are a number of books » written on the kitchen business ; but not one on this plan. There may be a greater number of dishes mentioned in some of them, but I may safely say, that one half of them are useless, as they are not put in practice by any one: I have not mentioned a dish that [ have not myself put in practice, and are in general use by other cooks. As to confectionary, I have left totally out, except what is actually re-_ quisite for cooks to know. | They may pretend to be confectioners, but if they study their own profession, they will not have much time to attend to this de- partment. Young men, and women cooks, are fre- quently at a loss in writing bills of fares ; to obviate which, I have given.a-bill of fare for each day in the year, and allin regular order, from the first of Jan. to the 31st’ of December ; which will be a guide to | providers and managers. of families, large as well as small; For instance, a gentleman who does not keep aman cook, and not in the habit of giving large «dinners, but at certain times, the day he intends to Vill give his dinner, he looks for the bill of fare for the day ; perhaps it may not be so large as he wishes, - but most likely. there will be one found i in some part of the month, which will inform him what is in season, and how to provide for the intended dinner; for what is in season the first of a month, may be. had during the femamdén In the summer time, cooks should be very exact with the butchers; and make them bring their meat in not later than six o’clock in the merring, for when the sun gets warm, the flies do much mischief ; and itis next to an impossibility to prevent them blowing the meat. The pieces of beef that are kept for roasting should be closely examined (the sir- ’ loins particularly): to see if the flies have been about them ; if they have, cut the piece out, and sprinkle them with salt. The flies are very apt.to get under . the fat of the right side of the sirloin. There is a pipe that runs along the chine bone, which the flies are sure to get in: this pipe should be taken out without fail; at all times.: ot It should be made a general rule, to sprinkle salt on all the meat that is hung up either for roasting or boiling—beef, mutton, .veal or lamb.° ‘The first part that spoils of a leg of veal is where the udder -is skewered back ; that skewer should be taken out, the under part of the udder wiped very dry, and then rub a little salt on it, and onthe udder; by so doimg, » a leg of veal will keep very good four days, let the _weather be ever so sultry. Do by a loin of veal as is directed for a sirloin of beef. The skirt should be taken off the breast of veal, and the inside-of the Aj Fe 2 i e- ae he por 5 ae PGR ee | 1x breast wiped and scraped, and sprinkled well with’ salt. There.is a pipe that runs along the chine bone ‘of a neck of veal, which should be taken off, and the chine bone and ribs rubbed with: salt. As for a shoulder, that is a joint that is seldom or ever kept, above a day or two; nevertheless, sprinkle it with salt. Whena sheep is brought in and cut up, take. the kidney fat from the saddle, and the pipe that runs up the back bone, and then sprinkle the inside of the saddle with salt. A chine of mutton fre- quently spoils first at the tail, where there is a ker- nel; to prevent its spoiling, rub that part well with salt, and it will keep five or six days in the heat of summer. or women; and, if they strictly adhere to them, they avill seldom, or ever, have any bad meat in the hottest part of summer.’ A thunder storm, or lightning, will change meat sometimes ; against which there is no precaution, | e ; One more rule I wish to enforce, which is, not to have the larders overstocked with fresh meat, in the summer; one days meat beforehand is quite suffi- cient. It is my firm opinion, that a cook ought to pay as much attention to the management of his Jarder, as any one branch of his business, which will gain him credit with his employer, and give if satisfaction to all other 3 le of the ny : oa * wah tae ad 1 ae dia doadad onli A . bine A esl : “able 9 3 to ee 4 it ee “peisd Ba apdh > ea ‘tio! 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BILL OF FARE. FIRST COURSE. SECOND COURSE. Soup a@ la Reine, Five Partridges. -removed with a HAUNCH OF VENISON. . Potted Ham. Brawn, Veal Olives, A Fowl] ala glazed, and Daube, glazed, || _ SONS eh DD sauce piquant. and mushrooms. Raggoo’ Mellé. Asparagus. Vegetables. A Neck of saat braised, and a Calve’s Head hashed and attied, purée of potétoes. Mince Pies. -.A Trifle. A Chine of | sua A Turkey Paar eee ETA AMG AR = e - : Bs Three gee : i Twelve go ork, , Frame. roasted, and re) 4 kas ae roasted. a truffles. |} reas Ln eine Ox Rumps | A Breast of A Trifle. - Mince Pies. au choux and Veal, eee iams eas Spanish sauce. | % raggooed. a) Ss Sp eee ) ay French Beans, Maccaroni, with A. Loin of ya a ~ pret plates, with beshemell. Parmasan cheese. bonned, braised, forced and rolled, ‘| and glazed, with | . with celery sauce. sauce royal. Brawn. Potted Hare, Giblet Soup, removed with a SIRLOIN OF BEEF. Two Rabbits. Q. No. 1.- BILL OF FARE: FIRST COURSE. & Soup ala Reine. | Cor a few slices of lean ham, and cover-the bottom of a stewpan that will hold four quarts, cut up two fowls and put them in the stewpan, with a few slices of veal, a faggot of thyme and parsley, six onions, a few blades of mace, ° about half a pint of water; put it on a slow stove for an » hour, to-draw down, (be sure that it does not cateh at the. bottom) ; when drawn down fill up the stewpan with some of your best stock, and Jet it boil very gently for one-hour ; take out the fowls and pull the meat from the bones, and put it into a mortar, with two ounces of sweet almonds, and let it be pounded quite fine, so as it will go through a tam- my: when beat enough, put it into a small soup pot that will hold about three quarts, put about two quarts of the stock that the fowls were boiled in, with the crumb of three French rolls, let it boil for one hour, then rub it through a tammy, and add about a pint of good cream that has boiled ; pat it into the soup pot, and put.the pot into a stewpan of hot water, aud set it by the side of a stove where it will boil. Before you put it into the tureen taste it, as perhaps it nay want a little salt, or a small bit of sugar; cut the crust of the rolls (that you had the crumb from) into round ~ picces, about the size of ashilling, and put them into the’ tureen, before the soup is put in. N.B. All white soups should be warmed by putting the soup pot into hot water. ba , Haunch of Doe Venison. ‘ | WueEN on the spit, oil some butter, and butter the venison ~ with a paste brush, lay it thick, arid sprinkle it over with salt; put two sheets of white paper over it, then make paste of flour and water, rol it out rather thick, put it on the ve- nison, and four sheets of paper on that, tie it”all on very tight, put it tothe fire, and baste it well, otherwise the fire will burn the paper and twine: it will take two hours and a half; take the paper and paste off, baste it with butter, i { ; | RP. 38 f } -flour it, and sprinkle it with salt, make the dish very hot; put the venison on the dish, and put some good gravy to its N. B. All roast venison is drest the same w ay. A haunch of buck venison wi ill take four hours: be very careful that the venison has no colour trom the fire, the’ pater the fat is the better the venison is cooked. A Weil of doe venison will take one hour, a ditto of buck an hour and a half, of two hours. Venison should be rather under than over done. - Feal Olives. Out six slices of a fillet, of veal, Jct them be ‘about ten inches long and about four Waches wide, beat them with a flatter to make them thin, brush them over * with an egg, (beat up white and yolk together,) spread a layer of forced- mneat, and brush that over with eggs roll them up quite. close, and lay them in a stewpan that will just hold them ; lay bars of bacon on the bottom of the stewpan, and Ny the olives on the bacon, put a few sj poonsful of good stock, and cover them over vay bars of bacon; let them do gently for one hour, then take them out, dry them with a cloth, put them on the dish, and pour a sharp sauce over them, j - A Fowl a a la Paese Bon Ea large fowl without cutting the skin, singe it, put in it asmall piece of the prime of a Westphalia ham, (about the size of the breast of the fow}), then fill it with a good forced-meat, and braize it in'a white braize; when done, take it up and dry it, then si we it, and put: anusht ooms on the dish, and the ets at the top ; garnish either with crou- tons or with paste baked for that purpose. Calve’s Head hashed and grilled. Boit a calve’s head (that has been skinned) until nearly done, or so as the bones will part from the meat, cut one side of the head in square pieces, the tongue and palate the same, wa ish it in several waters, then put it into a eee . with some of the best stock, to boil until pes tender, (but nét for it to break in shreds,) the other side should be scored and boiled with ‘the other part, (but not quite so much,) ‘take it out when done enough,’ put it on asoutiespan, and pour alittle oiled butter over it, sprinkle a little pepper, salt, and fine herbs, mixt, over_it, then shake a few bread crumbs and drop a little. clarified butter over it, and put it’. in the oven for a few minates, and then on the eridiron to colour it. To make the sauce for the hash, put about a “inal of a pound of butter into a stewpan, with some Be dees chopped shalots, parsley (more of this than any other herb), orange thyme, lemon ditto, a little sweet marjorum, knotted ditto, a very little basil, chopped mushrooms, -and two large onions chopped; put about a quarter of lean ham, cut very fine, with the herbs and «a few spoonsful of stock, put the stewpan on the-stove, let it summer for about one hour, then put about three spoonsful of flour, stir it about . with a,wooden spoon, then put the-stock that the calve’s head was last boiled in into the stewpan, and a pint of good _ Madeira wine; keep stirring it until it boils ; let it boil a few minutes, then rub it through a tammy, and put it to the ~ calve’s head ; put it over.the fire to give it a boil up, put in some forced-meat balls, and egg balls; just before you dish it up squeeze a lemon in it, and season it with Cayenne pepper, a very little fine spice, and a small lump of sugar, — to make it palatable; dish it up, and put the grill in the - © middle. N.B.. A Seville orange should be added when to be had, as the acid is softer than lemon. A Neck of Mutton, with a purée of Potatoes. “Trim a neck of mutton very neat, put it on to blanch in cold water ; when it comes to a boil take it up, and wash it in two or three waters,-them lay the bottom of a stewpan with bars of fat bacon, lay the mutton upon the bacon, cover it over with bacon, and put about one pint of second _-stock, and’ cover it over with a sheet-of white ‘paper, and put the cover on; put it on a slow fire, the slower it simmers the better ; it wilf take two hours: take it up and glaze it; - put a purée of potatoes under it. A Chine of Pork, roasted. A cHINE of pork is the neck chine of a bacon‘hog, it should be sprinkled with salt and hung up four or five days at least before using’; it will take about two hours and a half roasting, it should be well done. All pig meat should rather be over than under roasted. Serve up apple saucein ~ a boat. A Turkey and Truffles. Draw a. turkey thrée days before it is. intended to be dressed, put about two pounds of truffles that have not beer dressed or peeled, tie a string quite tight about the neck,. aud another at the vent, and hang it up by the legs; when you want to roast it, take it down and truss it, take out the truffles, pare one-half and cut them in slices, and put them aa. . oe ee ‘ between the skin and the breast, then fill the crop full of white stuffing, made as follows: scraped veal, fat of ham scraped, a little lean ham that has been dressed, pound all togcther in a mortar, season it with pepper and salt; chopped truffles, a few shalots, chopped parsley, a very little of orange and lemon thyme, two eggs, and bread crumbs ; wrap the turkey up in sheets‘of fat bacon, put slices of lemon between the bacon and the breast of the turkey, then wrap it up in paper and tie it well on with packthread, and -. put it down to roast; be sure to keep it well basted ; it will take two hours ; braise the remainder of the trufiles in a pint of sherry wine anda pint of good stock, fat bacon under and over the truffles; when done take them up and pare them very thin, (as you.should be very careful not to waste the least bit, as they are a very expensive article,) cut them in slices, strain the braise they were done in, skim the fat from it very clean, reduce it to glaze, and put coulis to it, squeeze a Seville orange and a lemon, and a little sugar. A Breast of Veal, raggooed whole. Cur the chine bone from a breast of veal, then cut the, tender ones out, (as they will do for, another dish), cover the bottom of the stewpan with fat bacon, lay the veal in, put eight or ten onions, alittle mace, a fagot of thyme and - parsley, cover it over with bacon, and then with white paper; put about three pints of second stock, put it on a slow stove to simmer for about two hours and a half, take it . up, pull all the bones from ‘it, dish it, and puta raggoo of sweetbread, mushrooms, and forced-meat balls, over the veal. The raggoo is made as follows: put a few mushrooms into a stewpan, with abit of butter, alittle pepper and salt, and half a lemon squeezed, put it on a slow stove fora quarter ofan hour, or until the mushrooms are done, cut two throat sweetbreads in slices, put it to the mushrooms; and about two dozen of forced-meat balls, and one dozen of ege balls; put sauce tourney as much as you think will do, add two glassesof Madeira; and the braise strained, skimmed, and boiled down to a glaze, answers two purposes; first, it gives aright flavour to the raggoo; and next, the glaze gives it a nice gold colour. ; Ox Rumps. -Axsovut four ox rnmps make a good dish; put them into a brown braise, and let therm do: yery slow for about five , hours ; one hour before they are done put as many bundles of cabbage as you think is wanting, (one cabbage will make \ ’ F ‘ A “ y ? , 1 6 - ; F : at four bundles), the cabbage should be three parts boiled, then “squeezed very dry with the- hand,. and lastly with a ‘loth; $0 as not to leave the least drop of water in the cabbage ; tie the bundles : up with paola tc cs and put them See his braise for one hour, take them up and squeeze the, fat from them, put tue rumps on the dish, and the cabbage round them; eithér glaze the ruinps or pour Spanish sauce On the rumps and cabbag ee, t \ 4 ty . Ny vcs pebn ef Pala tes, rolled. . Boit six ox palates in the broth pot, until nearly cone, then take them up peel, sand trim them, brush the favidé over with egg;.lay-a layer of forced-meat’ on the ego) roll them up, and tie them Sith secre 185 put. them into a white braise for about two hours, take them out, dry and xlaze them, make a raggoo of the trimmings and a few very small ege balls; put the raggoo on the dish first, and the palates.on the raggoo. The raggoo.is made as follows: shread © the palates in neat small pieces, and put them into a stew- pan, with coulis and a glass of sherry wine, squeeze either a'lemon-or orange, and a few drops of shalot vinegar, and a little sugar, salt, and pepper. BG ; Loin of Lamb braised, and Celery Sauce. ~ Bone a loin Balen! lay the bottom of a stewpan with fat bacon, lay the ea in, pu t in a few onions, ate of car- rots, a faggot of thyme and parsley, and a few blades of mace tied up with it; cover. the lamb with fat ‘bacan and. paper, put about a pint of stock, put it on the fire, and Jet itdo very gently for about two hours; take it up, dry it and glize 0, put the celery on the dish first, and the lamb, upon the celery. Giblet Soup ala Tortue. * \ pean four sets of giblets, bone the pinions, feet, and heads, cut the necks into pieces about one ich long, cut the gizzard into about eight pieces, (the livers leave out, as they make a good dish. for second course,) put them on to blanch, take them off when they have had one boil, throw them into cold water, and wash them as clean as possible: put them into a smail. soup pot with about two quarts of best stock, put them on a stove, let them boil gently till tender, put about a quarter of a pound of — butter into a stewpan, with chopped shalots, orange and ° jemon thyme, knotted and sweet mat Jorum, a little basil, aT ’ about a quarter of a pound of lean ham, cut very fire, and two onions chopped, a handful of parsley chopped. and squeezed dry, about halfa pint of stock; put it on aslow stove for an hour, then put as much flour as will dry up the butter, then add the stock the giblets were boiled in, and a> pint of Madeira, let it boil a few minntes, and then rub it through a tammy, and put it to the giblets; squeeze a - Seville orange, and put a little sugar and Ceyeane pepper. | Sirloin of Beef. A siRLoIN of beef will take from four.to five hours, it - depends on the size and fire. Before it is taken from the fire shake some salt over it. SECOND COURSE. Partri dges. PARTRIDGES take about fifteen minutes to roast; before you take them up baste them with butter, shake a little flour over them, and alittle salt; put them on-a dish with a little plain gravy, send up bread sauce, made as follows: put cruinbs of bread in a stewpan, with a httle weak broth, an onion, and a bit of butter; Jet it boil for a few minutes, beat it up witha fork, and put a little cream, pepper and salt, and send it up in a boat; some gentlemen like clear shalot sauce 5 it is made as follows: put a few chopped shalots into a stew- pan, with a little stock and a few spoonsful of vinegar, let it boil afew minutes, season it with pepper and salt; serve ° it in a boat. 1 eae : Brawn. Brawn is generally had at the fishmongers. . , Potted Ham. _. Curthe prime of a Westphalia ham, fat and lean equal, pound it in amortar until/it is quite fine, put a little sifted spice to it and mix it well about; then put it in pots pro- vided for that purpose, clarify a sufficient quantity of butter, -eoyer the ham with the butter, and put the pots in a slow oven; let it soak for an hour, then take it out and fill up the pots again with butter; send it up in the pots, exceptat particular times, then turn it out and garnish with aspick. : A sparagus. _ Asparacus Is tied up’ in bundles ; put alittle salt in the svater, and the water should boil before ‘the. asparagus is put in; the asparagus will be done in fifteen minutes : make a toast, dip it in the asparagus water, put it on the dish, and the itl nts Ss shi it. : A. Trifte eae Cur a few slices of a Savoy cake, and put them on the bottom of atrifle dish, (which is something like’a salad dish in respect to depth,) lay a layer of macaroones, on them — lay a layer of ratifees, pour a Sint of Lisbon over thé cakes, leave it long enough to soak all the wine up, then cover the cakes with custard, made in the following manner: put a. quart of milk and-cream, mixed with a little cinnamon, lemon peel; and sugar, let it boil for half an hour, take it off the stove and put it to cool; to this quantity ‘of milk and cream, put the yolks of eig ht eggs, anda spoonful of flour, beat them up in a bason, with a spoon, very well, pat the milk in by alittle at a time, keep stirring it all the while, then strain it through a hair sieve into a stewpan, put it on a brisk fire, and be suré’ to keep stirring it until it comes to a boil, then; take it off and put it to eool ; when half cold put a class of brandy and a few spoonsful of ratifee ; upon the custard lay apricot jam, then put a pint of good creain into a bason, with the white of an ege, a lump of sugar rubbed to a lemon, about two glasses of white wine, beat it up with a whisk, and skim the froth with a spoon that has holes in it, and lay the froth on the back ofa sieve, which should be laid upon a dish to save the drainings to return into the pan again for whipping ; lay the whipped « cream over the trifle; put afew harlequin’ seeds in any form you think proper ; carnish the edge of the dish with preserved orange or dried orange Bie | Mince Pies. SEVEN pounds of currants, rubbed and picked very clean, _and three pounds and a half of beef suet chopped very fine, three pounds and a half of the lean_of a sirloin of beef minced raw, very fine, three pounds and a half of apples chopped very fine, (they should be the lemon pippin,)’ alt a pound of citron cut in very small pieces, half'a pound of Jemon peel, halfa pound of orange peel cat like the citron,. _ two pounds of fine moist sugar, one ounce of fine spice, ; “ ” ; bake them. - oe (such as cloves, mace, nutmegs, and cinnamon, all pounded together and sifted), the rind of four lemons and four Seville oranges; all these to be rubbed together until well mixed ; then put it mto.adeep pan, put oyer it one bottle of brandy, one of white wine, (of the sherry kind,) the juice of the lemons and oranges thathave been grated, mix the wine and brandy together in a bason, and lemon and orange _ juice; pour half over and press it down tight with your hand, then add the other half, and let it remain at the top to soak in by degrees ; cover it up. It should be made six - weeks before it is wanted,—the pans are sheeted with puff paste, and covered with the same. About ten minutes will : 5 , ; Ragegoo Meitié. Cocxs combs, fat livers, lamb sweetbreads, pullets eggs, &c. let all be blanched off, put the combs into a stew- pan to boil for a quarter/of an hour, with about half a pint of stock, let~it do down to a glaze, then put the other part of the raggoo, with a sufficient quantity of sauce tourney. Larks. Larxs take about ten minutes, they should be basted ' very often with butter, and sprinkled with bread: crumbs, until the bread crumbs stick to the breast of the larks, fry about a plateful of bread crumbs of a nice gold. colour; fry them in an iron frying pan, with a little clarified butter butter without being clarified is apt to burn. | Teal. Treat will roast in ten minutes; they should be rather under than over done; baste them with butter, sprinkle a little salt over them before they are taken up, put gravy under them, and shalot sauce in a boat. French Beans. Frenenu beans should be cut fine. Let the water boil be- fore the beans are put in, put a little salt in the water, boil them ten minutes; when they are done. strain them off and drain them quite dry, then put them into the sauce, have the sauce hot, do not put the beans on the fire in the sauce. fa -_. ss $ ede. 10- Besa: Maccaroni. Maccaront should be first boiled in water and butter for a few minutes, then strained off, and put stock enough to . cover it, boil, it until tender, and has soaked up all the stock, then put beshemell and grated Parmasan cheese, dish it up, and patter grated Parmasan cheese over it, and put it in the oven for a few minutes ; havea salamander hot to. brown it before you send it out of the kitchen; it should — not be brown at all times. . ot N.B. If the maccaroni is for meagre, use cream, instead ef stock or beshemell. | Potted Hare. 7 Bone a hare and cut it up in small pieces, cut as much fat and lean lam as there is hare, put, it into a stewpan, with abit of butter'and alittle stock, pepper and salt, a little fine spice, put it on a slow stove to draw down for an hour, then put a pint of Port wine, and let it boil very slow until all the liquor is reduced to a glaze, then put it into a mortar and pound it until very fine; taste it, that you may know if it wants any more seasoning; put it into potting pots, pour clarified butter over it, and put it into a slow even for half an hour, then take it out and put it to, cool, and fill it wp with clarified butter: either send it up in the pot, or turn it out and garnish it with aspick. Rabbits. Razsrrs will take twenty minutes to roast; baste them constantly with butter, and just before they are taken up baste them with butter, flour them, and sprinkle them with salt; before you dish them, cut the heads off and split them, and put them on the sides of the dish. Thesauce is the livers and parsley boiled together, then chopped fine, and add a Aittle stock and melted butter. | | ! \ FIRST COURSE. . Soup @ la Flamond, removed with a HAUNCH OF VENISON. ‘11 — January 2. No. 2.- BILL OF FARE. Mince Pies. Tenderoves of Veal and Truffles 4 A Fillet of Pork; Hs with rober sauce. Two Chickens, boiled, — and celery sauce. A Ham, braised, glazed, and greens. — A Roulard of Veal, and mushrooms A Neck of Venison, jbraized, and roots. & Cons of Rabbits and Rice. Soup Vermicelli, removed with a CHINE OF MUTTON. | A Fowl a la Fat Livers, in cases. (ee Duchesse. ef A Brisket of Beet, : i French Beans 5 stewed, & Spanis! s iB) 2] onions and sauce. ‘3S > ap i a PE RR A a te oo Two Ducks, Mushrooms. _ | forced, braised, M Pee” SPER th ae Te and olives. j A Shoulder of i “+ ‘“Bamb: = A Lom of Veal, a la beshemell. cer ae |Cauliflower, plain. Two boiled Fowls, with taragon sauce — Asparagus, —_— Vegetables. 4 White Collops and Cucumber. os An Orange Tourte. me Fondues, in cases.}: SECOND COURSE. Two Wild Ducks. An Apricot Tourte. Fondues, - in cases. Asparagus. ————. Cauliflower, aud queen sauce, 7 TR ae a nN a te ' Two Pheasants. Mushrooms. French Beans. Fat Livers, in-‘cases. Mince Pies. A fare. ; aS i) No. 9. “BILL OF FARE. ae FIRST COURSE, Soup @ la Flamend. ¥ — S HRED turnips, carrots, celery, green onions, or Spanish, very fine; add lettuce, chervil, asparagus, and-pease; put it all into a stew-pan, with about two ounces of butter, and a few spoonsful of stock; put them on a slow stove to sweat down for.an hour, then fill up the stew-pan with the best stock, and let it boil very slow for an hour: make a liaison with the yolks of six eggs, (for two quarts of soup,) beat the yulks very well in a bason, put a pint of cream (that has ‘boiled)} by little at a time, strain it through a hair sieve, then » add alarge spoonful of beshemell ; take the soup off the fire, put the liaison to it, and keep stirring the soup; :then put iton the fire until it comes to a boil, stir it all the.time it 1s en the fire, otherwise the eggs will curdle. Season it with a little salt, if wanted, and put asmall lump of sugar. l Hauncu or Dor Venison. —See page 2. A Fowl &@ la Duchesse. Cur either one or two small fowls, (as for a fricase,) ac- cording to the size of the dish it is wanted for ;. put clarified - butter on a soutiespan, lay the chicken on, and put it ona pretty brisk stove, to give it a nice colour; then put it into /@ stewpan with a few mushrooms, a bit of butter, and a few slices of ham, cut neat; put it over a slow stove, let it simmer gently for one hour, pour the liquor from the chicken into another stewpan, put sufficient flour to dry up . _ the butter, add-a little stock, and a little coulis, squeeze a ~ lemon, a few drops of shalot vinegar, and a lump of sugar ; ‘dish itup ; put the slices of ham round the edge of the dish, by way of garnish, Tenderones of Veat. | : TENDERONES of veal is the gristle bone of a breast of veal ; cut it into thin slices, put them into a stéwpan, with cold water, and put them'on the stove to blanch; take them eff when they come to a boil, put them into a white braise, let them simmer for four hours, in which time they will be 1S tender; take them up, and lay them on a clean cloth to dry. the fat from them; cut some braised truffles into slices, and put: them into coulis, with a little white wine, and a bit of truffle glaze; squeeze an orange, and put a little bit of sugar, dish them round the dish, and put the truffles in the -middle ; garnish with croutons of bread or paste. 3 ~ ; Bes ei. | Brisket of Beef, stewed. # toh tx A Fillet of Pork. Cur the bone from a brisket of beef, tie it up, and put it into a brown braise; it will take about five hours; put six Spanish onions into a stewpan, with some second stock, and boil it downto a glaze ; take the beef up, trim it - neat, and glaze it; put Spanish sauce on.the dish, the onions round the dish, and the beef in the middle; the onions should be glazed. ales oe I Bonet eithera neck or loin of pork, and cut the rind off; put some second stock into a stewpan,’ with fat, from any braise that you have by you; put the pork in the stewpan, cover it with onions and sage, sprinkle it: with salt, and lay the rind over it; it will take three hours; take it up, dry the fat from it, and glaze it; put sauce rober on the dish, and the pork on it; garnish with either paste or croutons. Two Ducks a la Daube. Bone two ducks and fill them with force-meat, put them into a stewpan with a little stock to set them, put them on - a slow stove for about ten minutes, then add about a pint of good stock, and the bones and giblets, half a pint of, sherry, six or eight onions, a faggot, and a few blades of mace; cover the ducks with sheets of bacon, and put them on a slow stove; they will take about two hours; take them out. of the braise, dry and glaze them; strain the . braise, skim the fat off, and reduce it to glaze; put coulis ‘sufficient for the quantity of sauce that is wanting; put about two dozen of olives that has been pared and scalded ; put the sauce on the dish, and the ducks on the sauce. N. B. The olives should be pared as near the stone as possible and without breaking : when boiled they will come to their shape. \ | Chickens and Celery Sauce. Bott the chickens about twenty minutes, and make the celery-sauce as follows: Cut the celery (after being properly # ) 14 | 3 trimmed) into small pieces, boil it in clear stock for a quarter of an hour, reducé the stock to a glaze, and add beshemell to the cellery ; take the chickens up and dry them’ in a cloth, put them on the dish, and the sauce over Abentis © Mapa qe A Loin of Veal ala Beshemell. | Pur a loin of veal on the spit, (first, cutting the chump off, as that makes a fricandeau, or a la daube,) do it over with oiled butter, sprinkle it with salt, paper it with double. paper, tieing it on with pack thread, and put it to the fire 5. it will take two hours, or more, according to the size ; when done, take it up, lay the kidney-side on a-dish, (not the one that it is to be served up on,) cut out the fillet, leaving about an inch at each end, and either mince it or cut it into collops; put some good beshemell to it, season it with ‘a little garlic vinegar, pepper, salt, lemon, and sugar; put the mince, or collops, into the place where you cut the fillet © from ; put bread crumbs over it, and a little clarified butter ; put it in the oven for a few minutes, and brown it with?.a salamander; put beshemell on the dish, and the veal upon the sauce. han | N.B. A loin or reck of veal that has been served up and not cut will answer the purpose as well as a fresh roasted one, by papering it, and putting it in the oven to make hot. A Ham braised. Pur the ham soaking in warm water the day before it is wanted to be drest, put it on'to boil in cold water, and let it boil about twenty minutes ; take it up, take off the rind, and trim it, put it into a good brown braise, and a pint of sherry in the braise, put it on a slow stove, (the braising- pan should be covered down very close,) and boil as‘ gently as possible for four hours, more or less, according to the size of the ham ; when done, take it up, and trim and glaze it, put either spinnage, gréens, beans, or coulis, according to the time of the year. | ; M ‘ f ‘ ‘ Boiled Chickens and T. arragon Sauce. BoiLtep chickens and tarragon sauce. The, tarragon sauce is made as follows: pick the tarragon from the stalk, leaf by leaf, put it‘on to blanch ina little cold water, when it boils, strain it off, put it into a small stewpan, with a little clear and pale-coloured stock, and boil it down to a glaze; add beshemell, and a few drops of tarragon vinegar. For directions about boiling the chickens, see page 13.. . 15 | A Roulard of Veal and. Mushrooms. Boner a breast of veal and beat it well with a beater or choper, (the more it is beat, in reason, the better it will keep its shape when rolled)’ brush it over with an egg beat ap together ; season it with pepper and salt, spread some good forced-meat over it, egg the forced-meat, and roll the veal up; put three small skewers in it to keep it tight, tie it up with twine, and put it in a braise; it will take two hours, or more; if there should be a ham, or arump of beef braising, » put the veal in the same pan: when done, take off the twine; but leave the skewers in, only put them out of sight, glaze it, and putthe mushrooms under it. | ; 7 N.B. Sorrel, white haricot beans, French beans, Spanish _ sauce, haricot roots, stewed cucumbers, &c- &c. will answer as well asthe mushrooms..: ie A Goose. A Goose will take one hour to roast: put chopped sage and Onion, seasoned with pepper and salt, keep it well basted while atthe fire; put good gravy on the dish, and then the goose: Send apple sauce in a boat. | A Neck of Venison, stewed. Lay the bottom of a small braising-pan with sheets of fat bacon; trim a neck of venison and lay it on the bacon, put a few onions, three heads‘of celery, a faggot of thyme and parsley, a few blades of mace, and a quart of stock; cover the venison with bacon, and then white paper; cover the braising-pan down close, and put it on a slow stove, let it simmer for two hours, or till the bones will pull out; take the yenison up, strain and skim the braise, and reduce it ‘to a glaze; put haricot roots and coulis to it; put the ve- Dison on the dish, and cover it over with the roots. N, B. A breast and shoulder is done the same way ; only bone the shoulder. White Collops and Ci wibien Cur the collops about the size of a half-crown piece, flat them, and put them on a soutiespan that has been buttered; put them over a stove fur a few minutes, turn them, take them off, and put them.into some hot beshemell..'The cu- cumbers should be cut in quarters, and the seed taken out; make two pieces of each quarter, let them lie in vinegar : CO Ripe | . and Avater (with pepper and salt) about an hour before they are put on the fire; then put them into a stewpan, witha few. spoonsful of stock and a bit of butter; let them do gently until they are done, then put them to the collops. | N.B. ‘The collops should be sprinkled with shalot and parsley, chopped very fine, before they are put on the stove. A Currie of Rabbits. Cut two rabbits up the same as for a fricassee, fry them in alittle clarified butter until they ~are of a light brown colour, put them into astewpan with a little stock, let them do very gently for about half an hour, then put a proper quantity of sauce-tourney, and a small table spoonful of currie powder ; raise a rim of rice round the dish, and put the rabbits in the middle. ce tk Us Vermicelli Soup, white or brown. BuaNncn as much vermicelli as is wanted by putting it on the fire in cold water, let it boil up, then strain it off, and put it into cold water; let the vermicelli stay in the water until it is cold, (if it is left on a sieve to drain while hot, it. becomes lumpy, and will not dissolve again,) strain it quite dry from the cold water, put as much best stock as you ~want soup. If itis for white, make a liaison of six eggs, as directed in page 12. A Chine of Mutton. A cuine of mutton will take rather better than two hours, but that depends on the size. When you have tied it on the spit, butter it with oiled butter, and sprinkle it with salt, tie about three sheets of paper over it, put it down to the fire, and baste the strings direetly, otherwise they will burn. » N.B. Mutton should be done with the gravy in it, but not under done. Always use a paste brush to butter your > meat with. a ; ee eae SECOND COURSE. Wild Ducks. Witp- dicks will take fifteen minutes roasting: they | should be rather under than over done. | we : Apricot Tourte. _ Sueer the tart pan:with puff paste, put in some apricot- jam, cross-bar it'as your. fancy directs, and bake it rather _ pale; sometimes it may be glazed, which is done in the : following manner: sift some fine sugar on it, after it is ‘+ taken out of the oven, and hold a hot salamander over it till the sugar is melted. > _ Mince Pigs.—See page's. "ee Fat. Liversin Cases. Sceaxp the livers for a few minutes to take away any bitterness that might remain from the gall, lay them on a cloth to dry, then butter a tart-dish, put in the livers, and sprinkle them with. pepper and salt; put them in the oven for about,ten minutes, havé a proper case to the size of the dish, put the liver and liquor into the case, and put the dish with the case on it in the oven for a few minutes. on , N.B. if they are too much done, they become hard. Fondues. « Sees E Grave half.a pound of Parmasan-cheese, put a bit of: ' butter into a stewpan, when melted, add a few spoonsful of cream, put the cheese in while on the fire, and keep stirring _ it until melted, then take it off the fire, and put in six yolks of eggs, one at a time, stirring it all the while; put in _ about two tea-spoonsful of mustard, and a little pepper and salt, beat itup until it becomes like a thick cream, then beat » up well the whites of three eggs, and put them to it; put it” into a ease, if for one, or in small cases folded up for that © purpose: ten minutes will bake them. thoes N.B. There are moulds sold at the turner’s for making paper cases. f ~ - ASPARAGUS.—See page 8. Frencu Beans.—See page 9. Stewed M ushrooms. Taz mushrooms should be peeled very thin and put into water, with the juice of a lemon; melt a bit of butter.in a stewpan, then put in the mushrooms, and a little pepper and salt, set them over the fire for,about fifteen minutes, (they should'do very slow) add a little beshemell, if for white; and coulis, for brown. N.B. Garden mushrooms are best. : | 3 Aen TS . Cauliflowers. CAULtFLowERs should be cut in handsome pieces before boiled; a few minutes will boil them, if young; take them up on a sieve, and let them drain quite si ; put them on the’ dish, and the sauce over them. A Pheasant. A purasant will take about twenty minutes to roast : send bread sauce in a boat, made as directed in page 7. Shoulder of Lamb. A sHOULDER of lamb will take half an hour to roast ; _ send mint-sauce with it. N.B. Chop mint very. fine, and put it into a boat with vinegar and sugar. \ - Orange Tou rte. SuetT the tart-dish with puff-paste, cross bar it, and bake it of a nice brown, or glaze it. A Hare. A HARE will take about three quarters of an hour to roast; make common stuffing in the following manner: about three handsfal of bread er umbs, one of suet, -chopped very fine, a little lemon-thyme and parsley, and two eggs; roll it up, and put itinto the belly of the hare ; cover ‘the. back of the hare with fat bacon to keep it moist, baste it . _very often, dish it up with ¢ gravy and butter, and send cut- rant jelly in a boat. ae N.B. Beef suet is best for all uses. o ‘With, a dinner. of seven dishes a side, send up, at, least, . six dishes of vegetables to go down the middle, or on the side table. | a: > gg : January 3. i i . No. 3. BILL OF FARE. ~ FIRST COURSE. | : SECOND COURSE. — ° “ x aap bia , E Soup a la Italienne, ; Five Partridges. removed witha J oc! De I Seek HAUNCH OF VENISON.. - A Savoy Cake. A Basket of Pastry. Small Petit Patés of Matton Pies. Jhicken and Ham. ry EK Beane ~ — abn Sakaki Asparagus. plant 2 - ‘ nf e 4 Pwo boiled Fowls,|- | A Fillet of Veal ik . i . * % . r —_ — ls es east cp: sce eae Cauliflower and Smoaked Salmon, = sauce. in.cases. A Haricot of 2] A Neck of Pork, ye SITE ates a epg AER a BES ESO ees GER ERR Mutton. roasted. EicdiopedOysters Raggoo Mellé, Lamb’s Head, OK Leg of Lamb, ) ‘ f -AG ber x ‘ &e. &e. and cucumbers. : Bese Mince Pies. - Y : ’ Toarte. A Salt bien of A Turkey and | ji" Pwo Babbitss «hy 1 BighteonsLarke Bacon, and greens. Truffles, MT chase ete: wine Cviehirtsggile © ———_—_—_—_—]} % A. Gooseberty.., A Fillet of Mutton,} | A Breast of Veal, wiyice Py its far ehie! | 4 and Haricots. with mushrooms. . lear: ve , bs bry} Hes ; Sepa emer t Re goon Mellé, Escaloped ;Oysters. A Tongue, glazed) |) A Haricot of pa TF Si et Oe and greens. S Mutton. y Smozaked Salmon, Cauliflower a la pet) path ee pl in cases, - flaniond. ee pe. a [wo Fowls, boiled, ee and oyster sauce. ‘ Assaliays oe French Beans, is ; ' with sauce. Petit Patés of Small : bd Sweetbread, { Mutton Pies. gee Feeds : “ | A Basket of Pastry.| | A Savoy Cake. A Lureen of Mock Turtle, eat Wao Bl 3 ndpuieieihidaaal _ Five Woodcocks, RIBS OF BEEF, ©. "pail EE EEE ELS SCE TORI SS TA ULE TRE SE 20 No. 3.. BILL OF FARE. FIRST COURSE. ++ -ceaeiiines = L taliar Soup. Buancu off Italian paste, and put it in a small soup- pot, with as much stock as necessary, and boil it about half an hour; if for white, make a liaison as before directed in page 2. Two quarts is quite sufficient for one tureen. -Hauncn or VENISON.—See page 2. Petit Pares.—See Appendix. Small Mutton Pies: RaisE as many small pies as the dish will hold, cut the fillet off a neck of mutton, take all the skin and sinews from | it, and mince it very fine with your knife, (not with a chop- ping knife); put about a spoonful of stock into a stewpan, with the mutton ;‘mix.a little chopped shalot, mushrooms, ' parsley and thyme, and very little pepper and salt; add it to the meat, and set it on the fire for a few minutes, stirring it all the while; take it off to cool, then fill the pies ; they will take about half an hour baking: with the meat that 1s — left; putas much coulis and stock as you think will fill the ‘pies up; when they are baked, cut the tops off, and fill © them with it; dish them on a napkin. | N.B. All pastry should be dished on napkins. ; Boiled Fowls. Bort them as before directed in page 13, pouring beshe- mell only over them. A Fillet of V eal & la Flamond, Dave a fillet of veal with bacon, rolled well in fine herbs and fine spice ; cover it with bacon and paper; either ‘Toast or braise it, (it eats better roasted); it will take two, hours and a half either to roast or braise; if braised, put a. pint of sherry in the braise, and pour sauce-flamond over | the veal. \" o1 met ’ A Neck of Pork. A necx of pork will take nearly two hours roasting : saw the chine-bone off, and take the blade-bone out, score it, / _ and sprinkle it with salt: send apple-sauce in a boat. | A Haricot of Mutton. Cur a neck of mutton into cotelettes, pass them off on a soutiespan buttered ; as soon as they are warm, turn them ; take them off the soutiespan, and put them into a stewpan, B : jaying them regularly round the bottom; ‘put in about half a pint of good stock, cover them with white paper, and let them simmer for two hours; lay them round the dish, and the roots in the middle; skim the stock they: were done _. m, and add it to the haricot-sauce,:which will give it the true flavor of the mutton. N,B. A haricot of venison is dressed the same way. , A Leg of Lamb and Berit Sauce. A wee of lamb will take one hour and a half roasting ; put it on the spit, butter and salt it, tie on it three sheets of paper, and baste it well ; when done, take it up, and put the sauce on the dish, and the lamb on the sauce; if it should -not’be' brown, glaze it. Lamb’s Head and Appurtenances. Tue head should be sawed in two, and boiled till quite — tender; then take it up and pull all the bones out; mix fine herbs and bread crumbs, pepper and salt ; egg the lamb’s head, and put the bread crumbs, &c. on it; then dip it in the eges again, and put more bread crumbs on it; then eel the tongue, and crumb it in the same manner, which should be done three times over, to make it look large and haridsome ; pour oiled butter over them, and put them in the oven; cut the liver and heart in slices, with the same quantity of fat and lean bacon; fry the bacon first, and put it on asieve to drain; then fry the liver and heart; the liver requires very little frying ; it fried too much, it becomes hard and unpleasant: lay the liver round the side of the dish, with a little poivrade-sauce at the bottom; put the head on the dish, one side at each end, and the tongue in the - middle. N.B. The head. and tongue should be of a nice light brown: if the oven does not brown them enough, hold a galamander over them, ¢ =" . z 29 A TuRKxzy AND TRUFFLES, —See page 4, - A Salt Chine. eh ; A saut chine will take three hours boiling ; ; put greens Yo nd it. fr ‘. Breast or VEat. “tee page 5. A Fillet of Mutton. _ AFILLET of mutton, means a loin, the chump end cut off, and may be braised, or roasted ; it will take two hours either way: if roasted, it should be first put on a lark-spit, then tied on a spit, butter and salt it well; paper, and puta paste . on it, and another paper over all; when done, take it up and glaze it it, and put haricot beans under it. Two Fouls, and Oyster Sauce. - Bor the fowls as before directed i in page 13. Make the oyster-sauce as follows: blanch and beard half a hundred of oysters, don’t let them come to a boil, (oysters should not boil by any means, as they become hard and insipid, strain the liquor, put a bit of butter into a’stewpan, when melted, add as much flour as will dry it up ; then the liquor belonging to the oysters and beshemell, according to the quantity; dish the fowls, (first drying them,) and put the sauce over them; squeeze half a lemon into the sauce, and put a little salt and sugar. Nee: A Neat’s Tongue. . A wear’s tongue will take three hours boiling; when done, take it up, peel, trim, and glaze it; put greens round the dish, and the tongue in ‘the middle, ‘ayer’ sick, ye A Goose. wee page 15. _ Mock Turtle. ScaLp a calves head with the skin on, saw it in two, take eut the brains, tie the head up in a cloth, and let it boil. for one hour ; then take the meat. from the bones, and cut it into small square pieces, and throw them into cold water to wash them clean; then put the meat into a stewpan, with as much good stock as will cover the meat; let it boil gently for an hour, or until quite tender ; then take it off the fire, put about half-a pound of butter into a stewpan, and half ~ a pound of lean ham cut very fine ; some chopped par sley, f . ¥ 23 i | orange and lemon thyme, sweet marjorum, knotted ditto, basil, 3 onions, chopped mushrooms, and shalot ; put a pint of stock to the herbs and butter, put them on a slow stove, _. and let them simmer for two hours; put as much flour as will __ dry up the butter } add stock accordingly, (so as to make two _—__—‘tureens); add one bottle of Madeira, let it boil a few minutes, be rub it through a tammy, and put it to the calves head; | put force-meat balls and egg ditto ; season it with cayenne- +» pepper, and a little salt, if wanted; squeeze two Seville- oranges and one lemon, a little fine spice and sugar to . make it palatable. | : a a: Ribs of Beef. ‘Riss of beef will take about three hours; but that de- pends on the size and weight; put it on the spit, butter it, __ = and salt and pepper it; betore the beef is taken up, baste, /s- flour, and saltit. : beni os met: Ese ees, ) SECOND COURSE. PartRripcEs.— See page 7. \ Savoy Caxe.—See Appendix, A Basket of Pastry. A Basket of pastry, such as tartlets of any sweetmeat 5 sheer the tartlet-pans with puff-paste, put in any sweetmeat you think proper, cross-bar them, and bake them in a quick oven. See Appendix, CAuLIFLowER.— See page 18, Raccoo Mrtiz.—See page 9. Mince Piss.— See page 8, A Gooseberry Tart. A GoosEBERRY tart at this time of year is made of bottled gooseberries; sheet the tart-pan with tart-paste, put the gooseberries in, and moist sugar ; cover it over with the same sort of paste, beat up the white of an egg, brush the tart over with the egg, sift sugar over it, and bake it in / . aslack oven. - 24 hat Liscaloped Oysters, . Buancu the oysters, beard them, and strain the liquor ; put abit of butter into astewpan, when melted, put as much flour'as willdry up the butter ; pour in the oyster liquor and alittle stock, boil it fora few minutes, put the oysters in, season it with a little pepper and salt, butter the escalop- ~ shells, then put the oysters, and as much of the liquid as they will hold; put crumbs of bread over the oysters, and drop oiled butter over them with a paste brush ; put them in the oven to brown; if the oven is not hot enough, hold | a salamander. N.B, If for meagre, do not use any stock, but cream . instead. Smoked Salmon. SMOKED salmon is had from the oilman’s; it is to be cut in thin slices and put ina case, and then put in the oven; there should be a little oiled butter in the case: a few .,Minutes will do the salmon, as it only wants warming through. one Raspits.—See page 10, Larxs,—See page 9. AsPARAGUS—See page 8. Frencu Brans.—See page 9. Woodcocks, _ Woopcocxs will take about fiftagn minutes; have a toast baked and put on a plate, and put ypder the woodcocks to catch the train; put the toast and Win on the dish, and gravy and butter, and the woodcocks upon the toast. a RS rae January ae ; ee No. 4. BILL OF FARE. FIRST COURSE. 2 SECOND COURSE. { es 7 Vela # | Vermicelh Soup, # ~. Two Pheasants, removed with ea One larded. eine ae removed with af Jelly Marbre. HAM, braised, glazg« a ene ee Raspberry Cream. A Civet of Hare. enderones of amb ala Poulet. French. Beans. Asparagus. A Leg of Lamb | boiled, and Loin fried, - and spinage. Boned Fowls: + /and , celery sauce. Lobster. Peths au Gratin. | A Breast of Veal, ' Mince Pies. a la Flamond. Cheesecakes. | = Two Ducks braised, g mer : of ———— | eb) oan ie! & and turnips. > Broiled Mushrooms. Shoulder of Lamb. larded, and sorrel sauce. ne Coll SUES A raised Pie, with Partridges. Neck of Mutton; An Omelet larded, glazed, . Souflé. | and carrot peas. © A raised Pie, Six Snipes. Two Dun Birds. : with Woodcocks. AEE NESSES SEAT IER ET Au Omelet A Fricandeau of Mushrooms, Le peer Soufle. 3 with white sauce. Fowl, glazed, and} ith white sauce endive. . rs rca ‘ A Fillet of Beef; aud Spanish sauce. — Mince Pies. A Roulard of Cheesecakes. Mutton, and cucumber sauce. \ Ox Cheek and Roots: A Vegetables. Dressed Crab. Peths au Gratin. (pt ee ee A Bacon Chine, and greens. Neck of Mutton, boiled, and turnips. French Beans, | A zUS, A Matelot of A Salmie of Sparagus with sauce. Eels. Wild Duck. iba et Soup and Boulie, | ae removed with {| Jelly Marbre. Cederata Cream. FISH, removed with a CHINE OF MUTTON A Hare. _ FIRST COURSE. ~ - V ERMECELLI Soup.—See page 16. * FisH.—See a general direction in the Appendix. : Ham Bratsep.—See page 14. Tenderokes of Lamb a la Poulet. Cur a breast of lamb into six pieces, put them into @ stewpan with cold water, and put them on the fire-to blanch ; when they come to a boil, take them off, and wash them in cold water; put them into a white Brande, put them on a slow stove, and let them do very slow for two hours, or untH the bones will draw out; take them up and dish them, and pour sauce a la reine over them ; garnish either with paste or bread croutons. A Civet of Hare. Cur up a hare (that bas been roasted net too dry) | as neat as you can, by leaving as little bone as possible ; put the trimmings into a stewpan, with four large onions, a faggot of thyme and parsley, a few blades of mace, a pint of good stock, and a pint of port wine; put them ona slew stove, let it boil very gently for two ‘hours, and then strain it off puta bit of butte Ninto. astewpan to melt, then put a little flour, stir it about*to mix it, then the liquor that was strained from the trimmitgs of the hare; let it boil for’a few minutes, and strain it though a tammy ; bow. two dozen of button onions in stock, and put them to the eivet; dish the hare first, put the sauce over the hare, and the onions at the top. » A Leg of Lamb boiled, and Loin in fried, and Spinage. A wee of lamb boiled, and loin fried : the leg of lamb will. take about an hour and a half (but depends upon the size: cut the loin in cutlets, and fry them ; put spinage . = 27 ~ yound the dish, the leg of lamb. in the ‘middle, and the cutlets round’ it; put a little beshemell: over the leg of -_Jamb. fh ‘Bortep Fowis.—See page 13. Breast of Veal dla Flamond. Cover the bottom of a stewpan with bacon, put the veal in, and cover it with bars of bacon; put a pint of stock, and a pint of white wine ; put it on a slow stove for two hours, or until the bones will part from the meat; take it up, strain the liquor that the veal:was stewed in, and skim it; make the sauce from that, add mushrooms, squeeze a lemon, and put a little shalot vinegar, and a little dust of sugar; dish the veal and pour the sauce over it. Fa ee . | Teo Ducks braised, and Turnips. Bone them and fill them with force-meat; put the bones, and any other poultry trimmings into a stewpan, lay the ducks on the bones, &c.; put a few onions, a faggot, a few blades of mace, a pint of stock, anda little sherry wine; cover the ducks with sheets of bacon and paper ; cover them down close, and put them ona slow-stove for two hours; when they are done, take them up, strain the braise, skim the fat from it, and reduce it to a glaze; scoop as many turnips as is requisite, and fry them-in clarified butter; puta little coulis to the glaze of the ducks, and. the turnips in the coulis ; give them a boils put the turnips on the dish first, then the ducks, first glazing them. A Neck of Mutton larded, and Carrot-peas. Trim a neck of mutton, lard the fillet, put it into a stew- pan of cold water, and put it on the fire to blanch; when it boils, take it off, and put it into cold water; put trim- mings of any kind of meat into a stewpan (that will hold the neck of mutton) with a few. onions, sweet herbs, and a quart of second stock; put the neck of:mutton in, cover it with sheets of bacon and paper; put it on the stove; it should simmer only for two hours; take it up, put it in the, oven for a,few minutes, and glaze it: have about half a pint of scooped carrots, the size of pease, boil them in some good stock down toa glaze; add coulis, put the sauce on the dish, and the mutton on'the sauce, ¢ ~ ° f 4 ry 28 A Shoulder of Lamb larded. — * Taxe the blade-bone out of a shoulder of lamb,, fill ‘it with force-meat, sew it up with twine, then lard it; put ° trimmings.of any sort of meat into a stewpan, with onions, celery, a faggot, and bits of carrots; put the lamb upon those, cover it with fat bacon, put a quart of second stock, | and let it de very gently for two hours; puta little lighted charcoal. upon the lid of the stewpan to raise the bacon ; when done, take it up, and put itin the oven for a few minutes; glaze it, put sorrél-sauce on the dish, and then the lamb. | mts / A Woodcock Pre. Ratse a pie according to the size of the dish that it is to goon; lay a few slices of veal on the ‘bottom; then a layer _of -foree-meat; then put in. six woodcocks, season them with fine herbs, and chopped mushrooms; put in a pound \ « « . d . of raw truffles: pared and cut‘in thick slices; cover the woodcocks over with sheets of bacon; cover the pie, and garnish according to fancy; it will take two hours and a half to bake; when done, cut the top off, pour off the fat, and put in some coulis. A Partridge Pie. Raise apie according to the size of the dish; put in slices of veal in the bottom.of the pie, then good force- meat; then put in the partridges, which should be boned and filled, full’ of forced-meat, and a whole raw truffle in each; season it with fine herbs, and chopped mushrooms ; put in one pound of raw truffles, first being pared; cover the partridges with sheets of bacon, then pat the lid on, and garnish as you please; it will take three hours baking. The oven for those kind of pies should not be too hot. Cut © half a pound of ham into small pieces, and put it into a stewpan, with the bones, livers, and gizards of the par- tridges, and any other loose giblets that you may have at | hand; put abouta dozen shalots, and a few blades of mace; put it on the fire with a little stock to draw down, for about ten minutes ; then put about three pints of good stock, and half a pint of Madeira; let it boil very gently for about two hours, then strain it off, and put about one ounce of butter into a stewpan to melt; then put as much flour as will dry up the butter; then put in the liquor that the par- tridges bones were stewed in; boil it very slow for a few ‘a —_— eS ees See | 29 cates minutes, (keep stirring it while on the fire, for, any thing that has flour in it is apt to stick to the bottom,) and strain it through a tammy ; pour the fat from the pie, and put in . the sauce; you may add a few fat livers and a sweetbread gut, as for a raggoo. Y ae 00 A Fricandeau of Fowl and Endive. Prepare a fowl, as in page 3; lard it, lay the bottom of a stewpan with sheets of bacon; then lay the bones of the fowl, and any other trimmings, and‘the fowl upon them ; put in about a pint of second stock, a few bay leaves; onions, and a faggot; cover the fow! with sheets of bacon, and then with white paper; put it on the stove, and let it do very gently; the slower those kind of things do the better; put a little fire on the top of the stewpan; it should simmer for about one hour and a half; the liquor should not come near the bacon; when done, take it up and put it in the oven for a few minutes, to raise the larding, before it is glazed. Put the endive on the dish first, and the’ fowl on it; garnish with croutons and carrot roses, or what you think proper. | oe N.B. All lardings should be put in an oven for a few minutes before they are glazed. A Fillet of Beef, larded. ~ Cor the fillet out of asirloin of beef, trim it and lard it; then lay it in a marinade, made as follows: put the fillet, after it is larded, in a deep dish; pour about half a pint of salad oil over it, slice four or five onions, spread them over the beef, and a few bay leaves, thyme and basil, and over them pour half a pint of vinegar ; let it fie in this all night, then put it into a braising pan, (but not a very deep one,) with the marinade, and about a pint of stock; cover it with bacon and paper ; be sure to let it simmer very gently; it will take two hours: when done, pour off the liquor, and strain it; skim the fat from. it very clean; reduce it to a glaze, and put Spanish sauce to it; boil four Spanish onions until they are done, glaze them, and put them round the beef when you dish it; put the sauce on the dish first, then glaze the beef, and put it on the sauce. A Routarp or Murron, done the same as a Roulard of Veal. — See page 15. an L rt CucumBer Sauce, with other Sauces.— See Appendix, in slices, into a stewpan, and set them by until wanted ;_ . $0 - An Ox Cheek, with Roots. Strw an ox cheek the same as a brisket of beef; dish it, and put haricot sauce over it. A Neck of Mutton, boiled. A neck of mutton will take an hour and a half to boil; rub the turnips through: a hair sieve ; first be sure and squeeze all-the water from them; put a little cream and butter, a littie sait and white pepper; put very little garnish — with carrots cut as croutons, orroses; send caper sauce in a boat. : N.B. Before it is put into boil saw the chine bone, .and strip the ribs half-way down, and chop them off. Bacon Chine. A sat chine of pork will take about two hours; put greens round the dish, and the pork in the middle; garnish with carrot. . SiMe 7 A Salmie of Wild Duck. Cut up two wild ducks, (that have been dressed, and left from the day beforé); put the legs, wings, and breasts, cut put the trimmings into another stewpan, with a few shalots, a pint of good stock, and half a pint of red wine ; put it on the stove, let it boil for halfan hour, and then strain it off ; put a bit of butter intoa stewpan, when melted, put a little flower, and the liquor that has. been strained from the. bones; give it a boil, and strain it through a tammy sieve; put it into astewpan, give it a boil, squeeze a Seville orange in it, puta little cayenne pepper toit; then pour it over the duck, and put it by the side of the stove; do not let it, boil, or it will be hard; the sauce should not be quite so thick as sauces are in general. se fe A Matelot of Eels. Cur one or-two ecls in pieces about two inches long, put them into a stewpan, with cold water, to blanch; when they come to a boil take them off, and put them into cold water ; scrape the second skin and fat off, wash them in several waters, (otherwise it, will make the sauce muddy and greasy); when very clean, put the eels into a stewpan, with half a pint of good stock, balf a pint of red wine, about two dozen of button onions neatly peeled, and take care that the root , 1. i is not cut off, for if it is the onions will-boil to.pieces; put ~~ about an ounce of butter into a stewpan, with a little chopped thyme, parsley, shalots, and as. much flower as will dry up the butter; put the liquor from the eels to it, and keep’ stirring it till it boils; then rub it through a tammy, and- put the sauce to the eels; put a little anchovy essence, | squeeze a lemon, puta very little sugar, and garnish with croutons. — : vine 3 ‘ Soup and 7 Boulte.. Cur a brisket of beef that has. been stewed into. small square pieces ; have some turnips and carrots scooped, but- tou onions and celery cut in small, pieces; put the pieces of beef in the pot first, then the, roots, and about half a pint of stock; put the soup pot on a slow stove to simmer gently for one hour, then fill up-the soup pot, (one. that will hold about three quarts,) with best steck, and let it boil gently for about half an hour, Onan Fisn. --See Appendix. Cine of Murron.— See page 16. SECOND COURSE, - PHEASANTS. — See page ea Clear Jelly, ornamented or plain. Directions how to boil the stock is given in the Appen- dix. Put the jelly stock into a stewpan ; put about a handful of isinglass with it, a little cinnamon, a few cloves, and a few coriander seeds; put. the jelly stock on the stove to melt; when melted, take it off;. for two quarts of jelly stock, peel (very thin) six lemons and six Seville oranges; rub sugar to-six more lemons, and six more Seville orahges; then squeeze'them all into a bason that has the peel in, and the sugar that has been rubbed to the lemon and: oran- ges ; put a bottle of Lisbon wine, and about half a pint of brandy put all this to the jelly stock, then break eighteen eggs (leaving out twelve yolks) whites, shells, and the six yolks, beat up together, and put them to the jelly stock; put sugar sufficient to sweeten it; put it on the fire, have a Whisk, and keep whisking it until it boils; then put it te x , 32 : the side of the stove to boil for about five minutes; take it from the fire, put the cover on, and put lighted charcoal on the cover, and let it stay for half an hour; then put it into the jelly bag, prepared in a stand for that purpose; re- | turn it into the jelly-bag until it is clear, which is known, _ by trying it in a glass; cover it up quite close to keep it warm, as by that means it willrun the better: as for or- namenting, that must depend on fancy. Raspberry Cream. Boi one ounce of isinglass (that will make one quart of: cream of a sufficient stiffness to turn out of a mould) in three pints of milk and cream mixed, for about ten minutes, or until the isinglass is melted; strain it through a hair sieve into a bason, then put about half a pint of raspberry jelly to the milk and cream; keep stiring it until it is _ melted, sweeten it, and put a glass of brandy to it; then. whisk it up until it is three parts cold, then put it into a mould to get quite cold. | Ne | N.B. In summer, use fresh Raspberry; about a pint, will make a mould of about a pint and a half; rub it through a tammy. : ASPARAGUS AND Frencu BEANS as before directed. Peths au Gratin. Pretus are taken out of the chine-bones of beef: mut-, ton, or veal; put them on to blanch; when come to a boil, take them off the fire, and throw them into~-cold water, wash them, and put them on a cloth to dry; dip them in egg, and then in bread crumbs; do them twice over, and have clean lard in a stewpan; when hot, put in the peths, , fry them of a light brown, and serve them up with fried parsley. , vast ont ta | A Eobster. | of A LopstTER, if sent up cold, is generally cut up and sent in the shell. | | . | Mince Pizs.—See page 8.' : Cheese Cakes, of Cheese-curd, and Almonds. Press the cheese-curd very dry, so as to get all the whey from it; then put it on the back of'a hair sieve, with a bit of fresh butter, and rub it through the sieve with the back of aspoon; then putit into a bason, “fo as much as will EE | 33 itiake two dozen of cheesecakes, put six yolks of eggs, three whites, and a few bitter alihonds; grate a lemon, ance put a glass of brandy ; sheet the pans with pufi-paste, and put the preparation in; putthem in the oven, they will bake in ten minutes. | W ooncocks. —See page 24. : Dun Birds. Dun birds ate of the widgeon and duck kind, and should be rather under than over done: they will take about fifteer minutes. An Omelet. An omelet is made as follows: break eight eggs: (leave out four whites) into a bason, put a little chopped parsley, thyme, shalot, and pepper and salt; beat it all together for five or six minutes; then put about a quarter of a pint of _ good cream, and break in about two ounces of cold butter ; put butter in an omeletpan, when melted, put in the omelet, and keep stirring it about until it begins to set; then gather it up together with a knife, or a very small slice made for that purpose (which are .made by Mr. Bailey, of Holborn, London); if the dish is oval, shape the omelet oval ; if round, shape the omelet round; turn it out on a plate, then put it on the dish, and a little sauce-tourney round the edge of it. lf for meagre, put nosauce; afew oysters chopped and put in the omelet (to make a change) eat very well: as also chopped ham, or kidney of veal, and any other thing your fancy leads to. : Musurooms.— See page 17. Cederata Cream. Boi one ounce of isinglass in three pints of milk and éream mixed ; when melted, strain it through a lawn sieve, puta table-spoonful of extract of cederata in a bason, and put the milk and cream in by a hittle ata time to mix it | well with the cederata ; when mixed, put it into a pan that will hold about four quarts, and whisk it up until it gets thick; then putit in the mould, and garnish with sliced . oranges, \ 34 «January 5. Ne. §. BILL..OF FARE, FIRST COURSE. 1s ae Giblet Soup, removed with a LOIN of VEAL a la BESHEMELL. Pigs Feet and Ears, with rober sauce A Paté Goode- veau. A Neck of Venison. A Fillet of Mutton, with French Beans. 7 A Rump of Beef, a la Daube au choux. | 1 A Souties of Mutton with cucumbers. A Neck of Veal, roasted. A raised Pie ala Francois, A Fricasee of Chicken. Escalop au Blanc, with mushrooms. Mutton & potatoes, A Neck of Pork, roasted. — Vegetables. Beef Olives, and sauce restauret. A Turkey, with chesnuts and “Sausages. ‘Lhree'Partridges, stewed, & truffles, A Leg af Lamb, Vegetables. A Volevent of Fish. Sheep’s Rumps and Kidniés, Soup Santé, removed with a CHUMP OF BEEF. A raiscd Pie, with roasted, & haricots. | SECOND COURSE. Two Wild Ducks. Darioles, in paste. Des Qeufs a la Trip. French Beans. Cheesecakes. Cauliflower, with Parinasan. Two Chickens, one larded. Mushrooms, with brown sauce. Mince Pies, Asparagus, ee cA Raggoo Melé. Créme du Caffé. ‘i eb idade Gy Came, in cups. Raggoo Melé. Asparagus. Mince Pies. Mushrooms, with ‘white sauce. Three Teal. Pe Se ee Sea Sa aaa Caulitiower, plain Apricot Tartlets. . French Beans,.. with sauce. : Des'‘Oeut 1a Trip. 7 Darioles, in paste. Two Rabbits. or > No. 5. ‘BILL-OF FARE. FIRST COURSE. woes = — Ginter Soup. — See page 6. Loin of Veal ala Beshemel!.—See page 14. White Collops. —See page 15. Pigs Feet and Ears. Braise them in a brown braise until quite tender, so that tbe bones will pull out of the feet without breaking the skin: the ears should be shred very fine, and put into rober-sauce ; the feet should be dipped in egg, then In bread crumbs, mixt with parsley, chopped thyme, mush- rooms, (if to be had,) and a little shalot, pepper and salt ; do them with the egg and bread crumbs twice over ; clarify a little butter, and put it on a soutiespan, and put the pigs feet on it; set them on astove to finish, they should be of a nice light brown ; put the ears on the dish first, and the feet round, the saine as you would dish cutlets. _ ‘ A Mutton and Potatoe Picin a raised.Crust. ‘Ratse a pie about three inches high; cut a neck of mttton into cutlets, batter a ‘soutiespan, ‘sprinkle it over with mixt pepper and salt, chopped mushrooms, parsley, a little thyme, and chopped shalot; lay the cutlets on, then sprinkle them over; put them ona stove for about two minutes, just to set them; thenturn them and put them to cool; when cold, Jay the cutlets round the sides of the pie, in the same manner as you would round a dish; scoop poiatoes, (with a turmip scoop,) and put them inthe middle ; scrape off the herbs from the soutiespan, and put in the pie; cover it in, and garnish as fancy directs; it will take two hours baking, in what is called a soaking oven: when done, cut the top off, and pour off the fat, but take care that none of the gravy comes out, as that is what gives it the real flavour ; pour a little good coulis in; dish it on a napkin. NB. ‘The neck of mutton should be boned before cut up. Da - 36 A Paté Goodeveau. i ~Ratse asmall pie about three inches high; put foree- meat round the sides, cut asweetbread in slices, a few fat livers, and five or six truffles that have not been braised ; cut them in slices, and cover the pie in; when done, pour in some good coulis, and a glass of Madeira wine. N.B. Boil the coulis and wine together before it is put in the pie. | A Neck of Venison. A necx of venison is dressed in the same manner as @ haunch; one hour will roast it. ) Neck of Pork.— See page 21. Beef Olives, with Sauce Restauret. Cur about seven thin slices of beef from the rump, the same as you would cut beef-stakes; beat them very well with a beater, brush them over with egg, and then sprinkle them with fine herbs; season them with pepper and salt, roll them up quite tight, put a little stock, at the bottom of. a stewpan that will exactly hold them, (for, by being pressed together, they will keep their shape better,) cover them with fat bacon, cut in sheets, and put paper over that ; put them on a’stove to do very gently, the slower the better : they will take full two hours; take them up, and lay six round the dish and one in the middle: pour sauce restauret over them. A Fillet of Mutton... A FILLET of mutton is a loin with the rump end cut. off; roast it for about two hours; it should be buttered, sprinkled with salt, and asheet of white paper put on ; cover it, paste it the same as venison, and paper over that; it should not be the least brown, as it is to be glazed: boil what T’rench beans is wanting, and put them ona sieve to, drain; then put them into some good eoulis that is quite hot; put the drench beans on the dish first, and the mutton on them. A Turkey with Chesnuts and Sausages. ' A rurKEY with chesnuts and sausages is done the same as a turkey and truffles, only using chesnuts and sausages in- stead of truffles. ; A Rump of Beef dla Daube, and Cabbage. - Tri a rump of beef and daube it; put it in a marinade the night before, (make the marinade as before directed), and putit on ina brown braise: it willtake four hours. Re- member that it must do yery slow ; about one hour before it 37 is wanted, put in about six bundles of savoy cabbage; the cabbage should be about half boiled in water, then squeezed very dry, and tied up in bundles ; put Spanish sauce on the dish, the cabbage round, and the beef in the middle. N.B. The beef should be glazed ; garnish with carrot. Stewed Partridges, with Truffles. Draw in the legs of four partridges; lay the bottom of a stewpan with sheets of bacon, lay the partridges in, the breast downwards; put in the livers, necks, and gizards, and cover all with bacon; put in a pound of truffles that has not been braised nor peeled, half a pint of sherry, and about a pint of good stock; three or four onions, a faggot, and a few blades of mace; put paper over all, and cover them down close; set them on a stove; they should sim- mer very slow, and will take one hour anda half; when done, take out the truffles, peel them, and cut them in > slices; then strain the braise that the partridges were done in, and skim the fat from it; puta bit of butter into a stew- pan, when melted, add flour, then the liquor the partridges were done in, then put in the truffles; take up the par- tridges, dry them on a cloth, and pour the sauce and truffles over them: garnish either with paste, eroutons, or carrots, ‘A Leg of Lamb, and Haricot Beans. A tre of lamb will take one hour and a half to roast; put the haricot beans on the dish first, N.B. Butter, salt aud pepper the lamb. A Neck of Veat. A neck of veal will take about am hour and a half to roast ; put gravy and butter under it. | Sheep’s Rumps and Kidneys. Bone four rumps, (or more properly called, tails,) fill them with force-meat, and put them in a white braise ; split four kidneys, and put them into the braise; put them on a slow stove to simmer gently for two hours; put piquant sauce in the dish, the rumps round the sides, and the kid- neys in the middle. ‘N.B. The rumps should be glazed, and a little sauce poured over the kidneys. A Fricasee of Chicken. Cur up two chickens very neat, take the thigh bones from the legs, put the chickens into a stewpan of cold water, and put them on the fire to blanch; when they come 338 to a boil, take them off the fire, and put them into cold water; put the trimmings of the chickens into a stewpan, with a little lean ham, Eig onions, a few cloves stuck in the onions, a faggot, anda few blades of mace; put them on the ne for an hour, with about half a pint ak water ;) then strain it off, and put it to the chickens with about two ounces of butter; let it simmer over the stove for about half an hour, then puta bit of butter into a stewpan; when melted, put a little four and the stock from the chicken ; add as much cream as will make it of a good white. It is a custom with some to thicken it with a lie‘son; a liaison. of three eggs will do; put a few drops of garlic vinegar, half a lemon squeezed, and a little sugar. ‘A Volevent of fish. A YOLEVENT is puff-paste, cut in the shape of the pies, either oval or round ; take out the inside, the same as you do petit patés; put A souties of sole in, and dish it on a napkin. ~ French Pie, ora Pété a hid eae RaArseE apie aboutthree inches high, lay the bottom with slices of veal, then a few BS BE ead ‘shen a few slices of ham, a phicken cut up, a few more mushrooms, anda sweet bread cut in slices ; season it with pepper and salt, and sweet - herbs ; cover it in, ‘and put it im the oven; it will take about two hours in a slack oven; when done, pour off the fat, and put coulis, and six yolks GE egos boiled hard. A Souties of Mutton and Cucumbers. Cur a neck or loin of mutton into cutlets, butter a soutiespan, and sprinkle it over with shalot, thyme, parsley, pepperand salt, and chopped mushrooms; put the cutlets to pass off; when done, iss them round the side of ‘a stew- pan, puta little stock in the middle, and a-sheet of white paper cut round, over the cutlets; .they will take one hour over a slow stove; dish them round the dish, and the cucumber-sauce in the ‘middle, N.B. Bone the mutton, Soup Santé. SuREp turnips, carrots, small onions, and Spanish onion when to be had: cut cabbage lettuce, pick a handful of chervil, and apint of asparagus peas; put all into a soup- pot, with a pint of stock; set them on a stove to boil, until the stock is quite reduced ; then fill up the pot with | good stock, and put two small lumps | of sugar in, £ 39 SECOND COURSE. Wild Ducks. —See page 16. At Coffee Cream, in Cups. Boi a quart of cream and put a little isinglass in, about half an ounce will be sufficient ; strain the cream, and put abouta pint of strong coffee; sweeten it with white sugar- candy, and putabout a tea-spoonful of cederata (if to be had); put the cream into a pan, and whisk it up for about fivé minutes, then put the cream into cups. Darioles, (so called from the Name of the Moutds.) Maxe abit of half puff-paste, shut the moulds, and half bake the paste; then fill them with custard made as fol- lows: puta pint of milk, a pint of cream, a little cinnamon, aud the peel of a lemon, into a stewpan; set it on to boil for a quarter of an hour,.then let it cool; beat up the yolks of eight eggs in a bason, sweeten it with sisted lump sugar, pour the cream, &c. in, a little at a time, then mix it well, _and strain it through a hair sieve; set it again on the fire, and when it begins to thicken, fill the darioles, and put them in the oven for ten minutes; when done, turn them out, and dish them, sift a little fine sugar over them, and glaze the with a salamander. ~ ges a la Trip. Born eight eggs.hard, and put them in cold water; peel them,. leave the yolks whole, and shread the whites; put a little chopped parsley. into a little beshemell, and pour it “ over the eggs: there is no occasion for putting the eges into the stewpan, the sauce being quite hot will warm the eggs sufhciently. , | A Raggoo Melé. — See page 9. Asparagus. —See page 8. French Beans. — See page 9. Mushrooms. — See page 17. Mince Pies. — See page 8. Cheesecakes. —See page 32, Teal. — See page 9. — Rabbits. -- See page 44. ‘Tartlets, — See page 23. i) 40 a January 6. No. 6. BILL OF FARE, FiRST, COURSE. SECOND COURSE. Soup a la Flamond, | Five Woodcocks. removed with an: ty ' A Basket of A Wax Basket . bah ae hahah Do Pastry. with itrawns. HAUNCH OF VENISON, ai | hes io tisae Semels of | A Matelot of Gat: | ven |» Salsifie, \rtichoke Pottoms,' ; | fried in bitter. fred in butter, | Beet Palates as ‘A Breast of Lamb, ) | Cutlets. |-.and-cheumber.,. rere orn Rieti RGR WG ich Dy | Pickled Ovsters. Lobster. | A | a A Neck of Ef A sraall Ham, Sele neh Se Venison, 2 and greens, : ; Paets ki ee SER. a | 4 nah Mince Pies. A large Fowl, | A Pheasant, | with oyster sauce. paleiow’ & cabbage Spinage aud! Eggs! | Mudcaroni: ieee A Sparerib of ~ ee Hh haope. Pork. | Three Tal. Eighteen Larks. Dahitad2 S So Sh See et eee PR abe Sones aot i Two Chickens || Macearom. Spinage and Fggs. Portugneze, NON ind ee ; a la Reine. —_—_—_-———_———- and Truffles. oy Mince Peg Agateau Mille- ee | “Brisket of Beef, |3 A Breast of Veal, aki stewed, arid roots 5 | and peas, {2 : Lobster. Pickled Oysters. Lamb’s Head, Neat's Tongue, &e. &e. and barberries. f 'Aiwchoke Bottoms, Salsifie, eet tetra rs ; ia sauce in sauce, Fillet of Sole a le Filiet of Salmon, | : . iy Italienne. | with capers. ro” x onan ern pegs (RR ee ee : Soup ala Liahenne, A Wax Basket of A Basket of removed with : ~ Crayfish. Pastry. FISH, ie remoyed with a CHINE OF MUTYON, | A Hare. ee 41 No.6. BILL OF FARE. ) eee FIRST COURSE. é t Xx ; . - 2 Soup d la Flamoud. — See page 12. Fish. — See Appendix. | Ifaunch of Venison. — See page @. A Matelot of Eels. —See page 30, Semels of Carp. Bone two good-sized carps, and cut them into rather a large collop; put about three ounces of butter into a stew- pan; put in fine herbs, such as thyme, parsley, shalots, chopped mushrooms, a little anchovy essence, pepper and salt; put it on the stove so as to melt the butter, then let it stand until three parts cold, dip the carp in, (and make as many herbs stick to it as you can,) then put it in bread cruinbs, and lay them on a soutiespan, with clarified but-, tor on it: when done, dish them round the dish, with fried parsley in the middle. A Breast of Lamb, and Cucumber Sauce. Cur the chine bone from a breast of Jamb, put it on to blanch ; when it comes to a boil take it off, and put it in cold water for a few minutes; then score it, but mind that it is not cut through; put it into a stewpan, with about a pint of good stock; let it boil very slow for an hour, or until the bones will pull out, then put it on the gridiron to grill; put cucumber sauce on the dish first, and the lamb on the sauce. | | Beef Palates. Tue palates should be braised, until very tender, then cut them into the shape of acutlet, with a cutter for that purpose ; dish them round the dish, and pour ravigot sauce in the middle. | / | A Pheasant, braised and ogee Cake &e. Draw in the legs of a pheasant; put a few tr imimings of poultry, the neck and. gizzard of the pheasant, (the same of any other game that you might have,) put it mtoa stewpan, with a quart of good: stock, a few onions, ‘a faggot, a tew blades of mace, and the tat-of any braise that has been strained off; wrap the pheasant up in-bacon ; put the breast dor wnwards ; put half.a pint of sherry; set it ona stove to do very gently; one hour will ‘do it; when half done put in six bundles of cabbage, (prepared the’ same as for partridge) ; ; when done, strain off the braise, and skim the fat very clean from it; put abit of butter into a stew- - pan, when melted, put a little four to dry up the butter ;. then put in the ‘bottom of the braise the pheasant was done. in, and squeeze a lemon; when it has had a boil, put the | pheasant on the dish, the cabbage round it, and the sauce fa | | | | : 49 Ham.— See page 14. aie Venison, roast. — See page 2... Path | over all. . N.B. The cabbage should be well dried, in a clean’ citi betore it is put on the dish. Riad Len, g * Fowl and rhe Se ? sears of Bari A SPARERLIB Of bacon will take one hour and a half, but | that depends upon the size; sprinkle it with sage, ‘chopped | very fine, a few minutes before It is taken up; put gravy -> 7] under it, and send apple sauce in a boat. ; A. Neat’s Tongue, and Barberries. ~ *. | _ Cur'a tongue that has been roasted i into neat slick put some sauce-tourney into a stewpan, and about two table : spoonsiul of preserved barberries to the sauce; give it a : boil ; then put in the slices of tongue to warm, whien warm, : dish oe tongue round the d lish, Sante a barbevhies in the middle. % | \ aX A Goose. — See page Chickens oe la Reine. Cuicxerns 2 la Reine are boiled for fifteen minutes ; dish them, with canliflower or broccoli round them, and pour beshemell over them. li ae ee AS Rabbits a la Portugueze. . _ Bonz two rabbits, and spread them with forced meat; roll them up, and make them as near the shape of chick {trussed for boiling) as you can; put the bones into a stew- pan, with any other trimming of poultry, with a few onions, a faggot, a little mace, and three or four bay leaves ; put the rabbits in, peel two lemons, then cat them in slices, lay them over the rabbits, and sheets of bacon over them - put a pint of stock; set them on the fire, and let them simmer very slow for one hour and a half; then strain the braise, skim the fat off, and make the sauce from it; put __a few truffles in the sauce ; put the sauce on the dish first, _ then glaze the.rabbits, and put them on the sauce. Breast of Veal and Peas. Braise a breast-of. veal the same as directed in page 7 ; stew peas in the following manher: put a bit of ham on the bottom of the stewpan, then a bit of butter, (wash the peas in several warm waters to take the salt from them,) then put the peas into a stewpan, with two chopped onions, one ‘table spoonful of sugar, and about half a pint of stock ; put them on a stove to stew for one hour, then put a bit of flour and butter mixed; take up the veal; pull all the bones out; put it on a dish, and put thé peas upon thé veal. : N.B. Peas are preserved, in salt and water, in bottles. Brisket of Beef, stewed. — See page 13. Lamb’s Head. — See page 21. Fillets of Salmon, with Capers. Cor six thin slices of salmon, flat them gently, season them with pepper and salt, (first brush them over with egg); roll them up, and put them in astewpan that will just hold them; put about half a pint of stock; cover them with bacon; set them ona stove for half an hour, when done lay them round the dish; puta little coulis into a stewpan, | with the liquor the salmon was done in; a few capers, chopped ; a little anchovy essence, a glass of Madeira, and squeeze half a lemon in it, with a little sugar. Fillet of Sole a la Itahenne. Finuet a pair of soles; scrape two of the filléts, and as youch fat bacon; put it.isto the mortar, with alittle parsley, Ad . -shalots, and thyme, all chopped very fine; rub it about the mortar for a few minutes; put in half the crumb of a French roll, that has been. soaked in cream; mix them all together ; then beat up the white of an egg, and put it in the mortar, with a little pepper and salt, and two ancho- vies, washed, boned, and chopped very fine; take it all out of the mortar; flat the fillets of soles, brush them over with egg, then spread the force on, and roll them up; put them in a tart pan, (first covering the bottom with bacon) ; put a few spoonsful of stock ; cover the fillets with bacon ; put them in a slow oven for half an hour, ‘then dish them, and pour white Italian sauce over them, . — | Italian Soup. — See page 20, Fish. — See Appendix. Chine of Mtton. — See page 16. <> pe SECOND COURSE, A Wax-Basket,— See Appendix. f Prawns are had from the fishmonger, ready boiled. f4 Gum Paste-Basket.— See Appendix. Tartlets. SHEET the tartlet-pans with puff-paste, put what sweet — meat you think proper, cross-bar them, and put them in the oven to bake; when.done, put them on paper to soak the butter from. the paste. Artichoke Botioms a la Italicnne. Pur the artichoke bottoms to soak in warm water, change ihe water several times; when quite soft, trim them, and put them into a stewpan, with a little stock, to keep hot ; put the artichoke bottoms on the dish, and Italian sauce ever them. Salsifie. Bor it until it is tender, then peel it, and put it on a dish; put a sharp sauce over it. Mince Pies.—Sce page 8. 45 AG ateau Millefleur. A careav millefleur is cut out of puff-paste ; there are. muillefleur cutters for that purpose; put different sweetmeats in every pie, spin caremell sugar over ail, as it hinders the paste from falling off. Lobster, Cold.— See page 32. Pickled Oysters. Ger one hundred of the largest oysters that you can pro-— cure; when opened, put them on the fire to make hot; (but do not let them boil), take them off and strain the ~ liquor through a tammy-sieve, beard the oysters, and put them into, cold water for the time the pickle is making; put to the liquor of the oysters about a gill of vinegar, and the same quantity of sherry, a few blades of mace, a little whole white pepper, anda Jittle salt; let it boil for half an hour ; then make the oysters very dry, by laying them on a cloth, and put them to the pickle to boil for one minute; put them to cool. They do either for secend course or supper. Spinage and Kggs. THE spinage when boiled should be squeezed as dry as possible ; then chopped very fine, and put into a stewpan, with a little beshemell, or a small bit of butter, a little cream, and very little pepper and salt; dish the spinage, and then put the eggs in to poach; be careful that they do not gettoo hard; the water should boil, and have a little salt _ and vinegar init; when the eges are put in, do not put the water on the fire, as they will do better by being covered up; they will do in three minutes ; when you take the eggs up, trim the ragged parts of the white off, put them on the spinage, and garnish with croutons. ‘ Maccaroni. —See page 10. Mince Pies.-— See page 8. ‘ , 46 January 7. No.7. BILL OF FARE. T COURSE. ' SECOND COURSE. FIRS Soup Cressey, removed with FISH, removed with a TURKEY AND TRUFFLES. Four Partridges. "Ts Rhenish Cream. A Trifle Risoles, | Two Necks of Lamb a la Che- vaux de Frize. with cucumbers. Two boiled Chickens, and cauliflower. A Loin of Veal. ! A Neck of Mutton boiled, and turnips. re eS A Souties of Sule, & sauce a lereine. | | A Goose, roasted. Smal! Mutton Pies. Emince de Mutton, | Vegetabies. - Vevetables. ta Petit Patés of Chicken and Ham. A Leg of Pork a la Boisean. Un Blanguet of Fowl! and Mushrooms, A Neck of Veal, | braised, and white sauce. _ A Haunch of Venison,” Two Chickens, boiled, and. taragon sauce. —— Scorched Collops. A Fillet of Mutton, with haricots. Crockets, PRU EONS OWS Shes MW he AES aR I: ENE Soup, removed with ~ FISH, removed with a CHINE OF MUTTON. -Freach Beans. Small Curd Pud- dings, with wine sauce. i ie Lobster au Gratin. —— i Sauce, Six Snipes. Sea Kail. Escaloped Oysters } —_—_——. “Mince Pies. a es Asparagus. A Trifle. Artichoke Bottoms. Asparagus. eee Mince Pies. ee ee et ee ‘|Escaloped Oysters. Sea Kail. Eighteen Larks, Artichoke Bottoms, in white sauce. Lobster au Gratin. Small Curd Pud- dings, with wine sauce. French Beans Rhenish Cream. Two Dun Birds. 4 No.7. BILL ’OF FARE. » | FUIRSTsCOU RSE: * . Soup Cressey. Take four carrots grated, a few sliced onions, cut let- tuce, and chervil, and put. Has all into a stewpan, with a bit of butier ; put a pint of lentils on the top of the roots, and adda pint of good stock; let it simmer for half an hour, then fill it up with stock ; let it boil gently for an hous, then pat in-the crumb of two French rolls: when well soaked, rab it all throug hia tammy; have a Uttle rice . boiled in stock to put in the tureen, Fish.— See Appendix. A Turkey and ‘ruffles. 5s BEE page 4. Petit Patés:— See Appendix. ' ‘Risoles: Mince any kind of white meat, such as fowl, turkey, or veal sweetbreads ; put a little beshemell.; in a stewpan, ale it hot, then put in the mince, season it with pepper_and salt, a drop or two of garlic vinegar, the juice of balf a Aten anda little pounded sugar; putit on a dish to cool; when quite cold, roll it up either round or long, beat up. twe eggs ina bason, dip the msoles in them, and rojl them in bread crumbs ; they should be done twice over; bave some. clean lard in a stewpan,made quite hot; (the lard 1s not hot enough for frying either risoles or fish nant it stops boiling) then. put in the “risoles, have a sieve by the stove where. you ave irying to put them on, as soon as Boa which will not be many minutes; pick some parsley and dry it betore the fire ; put it ma proper cullender, aud set the cullender in the lard; about one minute will bé sufficient to crisp it: lay the risoles round the dish, and the parsley in the iniddle. a A Leg of Pork & la Boisseau. A use of pork for this purpose should be in-salt about four eee 5, and put in boiling water, to boil for about ten 4 48 a minutes; then take it up and skin it, spit it, and put it to the fire; it will take take two hours to roast. About half an hour before it is taken up, shake on plenty of bread crumbs § then baste it with butter, put on more bread erumbs, and repeat basting and putting bread crumbs until it looks of a nice brown; take it up, and put under it a little sage and ~ onion, chopped very fine, and boiled in good gravy: send apple-sauce in a boat. | ) Two Necks of Lamb @ la Chevaux de Frise. Trim two necks of lamb, strip the bones about two inches down, either lard or leave them plain; if plain, put them on a lark spit and tie them on a spit; butter, salt, and pepper them ; one hour will roast them; take them up and join them together 4 la chevaux de frize; which is done by putting the bones one between the other ; put cucumber- sauce under them. N.B. If larded, braise them the same as a neck of mutton, and glaze them. ) A Blanquet of Poularde, with Mushrooms. Cur the breasts of one or two fowls (that has been roasted or boiled) into collops ; put all the other parts into a stew- pan with some lean ham, a tew shalots, a faggot, some trim~- mings of mushrooms, and about a pint of pale coloured stock; letit boil very slow for half an hour, then strain it off; put a bit of butter into a stewpan, about half a pottle. of mushrooms cut into thin slices; a table spoonful of stock, and the juice of half a lemon (to keep the mush- rooms white); let them do gently for about ten minutes ; put in alittle flour, and shake it about the stewpan, (do not stir it with aspoon for fear of breaking the mushrooms) ; — then add the stock that the bones of the fowls were boiled in, with the addition of a little cream; let it boil about three minutes, then put it to the fowl, add a few drops of garlic vinegar, and a little pounded sugar; garnish with croutons, either of paste or bread. ' Fillets of Mutton, with Cucumbers. Cur the fillet of the inside of acold chine of mutton into thin collops; prepare the cucumbers the same as for sauce, (only leaying out the onions,) and put the mutton to them; set it on the fire for a few minutes, but do not let it boil, | { g _ tutting the mb bones short; set it on the fire in cold water to. VA ¢ _ onions, a faggot, a few blades of mace, and a bit or two of | under. r \ ; : a, a = Pe 49 i! : : é ye 1 Neck of Veal braised, and Sauce & la Reine. Trim.a neck of veal by cutting off the chine bone, and blanch; when it comes to a boil; take it off and throw it into cold water ; lay the bottom of astewpan with sheets of bacon, put the veal in, and cover it with bacon; put in afew éarrot; cover it with papér, and set it on the fire; it will _ take two honrs to do; when done, take it up, dry it, and put the sauce over it. © : Boiled Chickens and Cauliflower. — See pages 18 and 20. A Haunch of Venison.— Sce page 2. Loin of Feat. Curt the chump off, (which you may use for another pur- pose,) and putthe loin on a spit, butter, salt, and paper it ; it will take two hours; then take the pdper off, baste with butter, salt, and dredge it: dish it and put gravy and butter Neck of Mutton boiled, and Turnips, se. - Awnecx of mutton will take about an hour and a halt boiling ; the’skin should not be taken off the fat until .- borled, as it will look the whiter ; put mashed turnipsunder: it: garnish with carrot, cut as fancy directs. _, Chickens with tarragon.— See page 14, t ~ - . Scorch Collops. Cur the collops from the fillet of veal, flat them, and put them on a dish ; cut a few slices of fat bacon, and put them into an iron fryingpan to draw the fat from them ;. then put the fat on a plate, leave a little in the pan, fry the collops of alight brown, then turn them; when brown on both sides, put them into a stewpan that has a sufficient quantity of coulis; make a few force-meat balls, and fry them in the fat of the bacon, or clarified butter will do; make the col- lops. hot, put a glass of sherry in, and squeeze half a lemon; put a dust of sugar, and a little cayenne pepper. _ Souties of Sole, with Sauce a la Reine. Bons a pair of soles, and cut each fillet in three; buttera soutiespan and sprinkle it with pepper and salt, thyme ‘chopped very finé, (but very little,) chopped parsley, and mushrooms; lay the soles on, and sprinkle them over; set them on a slow stove; a very few minutes will do them: B 4 “Bs ‘ —— ge eae _ dish them round the dish, pour the’sauce over them; scrape -the herbs from the pan, and put them to the sauce; squeeze a lemon, and put a few drops of shalot vinegar. | A Fillet of Mutton with Haricot Beans. —See page 22. _ > 4 , Crockets. } CrocxeEtTs are made the same way as risoles, only of a different shape ;_put the smail claw of a lobster in one end, and the broad part of the tail in the other, giving it the shape of a bird: dish them the same as risoles. te _ Small Mutton Pies. —See page 20. -. Chine of Mutton, — See page 16, ee eee s- ~ "SECOND: COURSE. PartripceEs. —See page 7. Trifle. ~- See page 8. i: Rhenish Cream. QUAN Beat up the yolks of eight eges very fine; put a quart of jelly by alittle at a time, then strain it through a lawn sieve ; stir it until near cold; then put it intoa mould: gar nish with China orange. : ds Mince Pies.—See page 8. French Beans. — See page 9. Asparagus. — See page 10. 7 Small Puddings. — See Appendix. Escaloped Oysters. i : Burter the escalop shells with a brush; put the oysters onto blanch, whea they come to a boil then take them off, strain the liquor, and beard the oysters ; reduce the liquor by boiling; put a little beshemell to it, and then the oysters; givé them a stir up, and put them into the esca- lop shells, with plenty. of bread. crumbs over them; drop alittle clarified butter on them, and put them in the oven to brown; if the oven isnot hot enough, brown them with a salamander. ne Ber 5 oe SRO 7 ihc 51 Sea Kail. eck | SeA kail is tied up in bundles, like asparagus; put a toast on the dish, and the sea kail on the toast: put a little © - melted butter over the kail. . _ Artichoke Bottoms. — ARTICHOKE bottoms are-put to soke in warm watery for four hours; change the water frequently ; when quite soft, trim them, and put a little coulis to them; squeeze a lemon, and add a little sugar: if for meagre, use cream. Larks as before directed. Snipes the same as Woodcocks. ~ » Lobster au Gratin. — ; Cur up a lobster, take the fish out, cut it in’ small pieces, and put it into a stewpan, with a little sauce tour- ney, pepper and salt, and a little anchovy essence; mix it all together, split the tail and body shell; put the lobster in,-and cover it over with bread crumbs: drop clarified butter over the lobster, and put it in the oven to . brown: if for meagre, use cream. Dun Birds the same as before directed. | th ore ee No. 8. FIRST COURSE. Pottage a la Reine. removed with a -HAUNCH OF VENISON. ABlanquet of Fow] * with truffles. SRS ARRN CRT ore ' [Lamb’s Feet, with _ asparagus peas. A small Chine of Bacon, | and greens. A small Turkey, boiled, ' and oyster sauce. | A Souties of Fish. | = {A Souties of Hare. Vecetables. A Haunch of Lamb, _ Jarded, glazed, and chervil sauce. iA Breast of Veal, braised, | and ravigot sauce. A raised Pye of Ham, | A raised Pie ala Amiens. A Neck of Venison: stewed, and roots. \A Neck of Mutton, larded, and endive. A Souties of | Pheasant, with truffles. A Souties of Sweetbreads, and piquant sauce. Vegetables. i A Tongue, glazed, and greens. Three boiled Chickens, and queen sauce. Calve’s Ears, forced, and Italian sauce Tenderone of Veal ala Poulet. Soup Jurlenne, removed with a SIRLOIN OF BEEF. _ January 8. ‘BIL L’ OF PARE. SECOND COURSE. Two Pheasants. A Basket of Pastry. Compote of French Beans. f A Daihsor Tourte. — Fat Livers im Cases. ~ ih hiree Woodcocks. SS are es Maccaroni. —— a Mince Pies, ee Spinage, with croutons. a Compote of Pears. A ‘Sada ibaa Golden Pippins 3 A Savoy Cake. ey \ — Compote of : Pears. Spinage, with croutons. Mince Pies. ; Ma ~_——, —!- Maecaroni. Three Plovers. Fat Livers, in cases. A Curtant Tourte, ——= Asparagus. —— ~~ Compote of Golden Pippins. —— nn a A Basket of Pastry. A Hare. 153 aeates, ¢ BILL, OF FARE. 3%)" > - FIRST COURSE. | ————e——— les s / Soup ala Reine.—See page 2. A Haunch of Venison. —See page g. A Blanquet of Fowl.—See page 48. .Cut‘a few truffles in slices and add them to the fowl. | Lamb’s Feet, with Asparagus Peas. Ir will take twelve lamb’s feet to make a corner dish ¢ they are had ready scalded from the butcher’s; take the worm from between the hoofs first, and then loosen the skin and gtistle from the shank bone; then put them on in cold water, let them boil until the shank-bone will draw out; then cover the bottom of a stewpan with sheets of bacon ; = 2 3 . put in the lamb’s feet, and two: lemons peeled and sliced ; and half a pint of second stock: cover the feet over with bacon and paper; set the stewpan.on a stove to simmer very gently, for an hour; when done, take them up, and lay them onaclean-cloth to dry; then lay them reund the dish, put the asparagus peas over the fect; the asparagus should be put into a stewpan, with as tnuch stock as will barely cover ‘them, and set on a stove to boil until the stock is quite reduced, (but not to burn to the bottom) ; then put beshe- mell according to what is. wanted ; set it by the side uf a stove to make hot, but not to boil, as it would spoil the co- lour of the sauce by boiling. ‘ Turkey boiled, with Oyster Sauce. A turxey boiled and oyster sauce is done the same asa fowl: the turkey will take rather longer boiling. _A Bacon Chine and Greens. — See page 30. ‘ A Souties of Hare. Cur the back and legs of a hare into collops; flat them, and put them on a soutiespan that has been buttered and sprinkled with pepper and salt; put a glass of Madeira wine inthe pan; a few minutes willdo them. Do not put them on the fire until a few minutes before they are wanted; put 1 { Ye. 54 them off the soutiespan on the dish ; the sauce should be made from the remainder of the hare, put into astewpan, with lean ham; a few shalots, a fageot, a little mace, and a pint of good stock; set it on the fire to simmer for an hour, strain it off, put about an ounce of butter into a stew- pan, when melted, put- flour to dry it up, and add the liquor from the bones of the hare; let it boil for a few mi- nutes, strain it through a tammy -sieve, slice about half a pound of truffles in, and put the liquor that the souties was. done in; squeeze a lemon, and put it over the hare: gat: nish with TORING, or pasie. Souties of Fish. Fiiuet two haddocks, and cut them in collops, hutier a soutiespan and sprinkle it with pepper and. salt, flat the collops of fish, and put them on the soutiespan; set them over a stove for about three minutes, turn them, and put them on a dish; put the liquor that comes from the fish into a stewpan, ‘and some ‘beshemell; a few drops of es- sence of anchovies, a few drops of garlic vinegar, a little lemon juice, and a dust of sugar; put the sauce over the souties ; garnish with paste, or croutons, ~ | Haunch of Lamb and Chervil Sauce. * Cur ahind quarter of lamb into a haunch, lard it, and put it into a marinade ; cover it well with bacon and paper, put it in the oven to do; one hour will doit: put the. sauce in the dish, and the. lamb on the sauce: first Be the lamb. - Breast of Veal, Baie Braltse& it as directed.in page 2: glaze i, and put ra- vigot sauce under it. A Ham Pie. Rats a pie according to the size ef the ham that is in- tended for it; lay a few slices of veal at the bottom of the'pie, and some good force upon it, then put in the ham ; it should be the prime part of a Westphalia ham, braised until three parts done before it.is put in the pie 5 put plenty ’ - of force round the sides of it, cover it im; it will: take. about two hours to bake + when done, pour ‘off the fat} and putin some good coulis, with a glass ef Madeira wine. in it: itis good either hot or cold. \ Amiens Pie. Raise a pie to match the ham-pie, bone two wee and \ 58 fill them with farce; put them in a stewpan, with a little stoch, cover them with bacon, and set them on a slow-stove to simmer for an hour; then put them to cool in the liquor _they weredone in; when cold, put them in the pie; first, \ laying afew slices of veal at the bottom, and farce o1 the veal; put the ducks in, and the liquor, fat, and all that they . avere done in; cover them all oyer with bacon ; the pie will take two hours baking. Put the bones and giblets of the ducks, and any other giblets that are handy, into a stew- pan, with a faggot, a few blades of mace, a pint or sherry, a pint of stock, and about a dozen of shalots; set them on_ a stove to boil very slow for two hours, then strain it off, and skim the fat from it; put a bit of butter into a stewpan, _ when melted, put flour to dry up the butter, then the liquor the bones, &c. &c..were boiled in: let it boil a few minutes, strain it through a tammy sieve, and put it in the pie. N.B. Put about one pound of truffies in the pie before it goes in the oven; the trufles should be peeled, but not boiled: this pie is good either hot or cold. A Neck of Venison and Roots. —See page 15. . A Neck of Mutton larded, and Endive.—See page 27. A Souties of Pheasant and Triffles. Cur the breasts of two pheasants into thin collops; flat them, and lay them on a soutiespan that has been buttered, put in a few chopped trufties, (if to be had,)and a few spoons- ful of sherry ; set them ona stove for a few minutes, at dish- ing time. All souties should be left’until the last minute; the sauce is made asfollows: put about a quarter of a pound of lean ham, cut fine, into a stewpan, with the bones of the pheasants, a few shalots, a faggot of thyme and ‘parsley, a blade or two of mace, and a pint of stock; set the stew- an on the stove to boil very slow for an hour, then strain it off; puta bit of butter mto a stewpan, when melted, put flour to thicken it; stir it a few minutes over the fire, then put in the liquor from the pheasants bones, let it boil a few minutes, and strain it through a tammy; put a few sliced trufiles in it, a little lemon juice, and a dust of sugar; put the souties on the dish, and the sauce over its. garnish with paste. en A Souties of Sweetbread, and Piquant Sauce, Cur two long sweetbreads that are about half done into thin slicess butter a souiiespan, and sprinkle it with chopped. parsley, shalot, truffles, or mushrooms, and a little pepper _andsalt; lay the sweetbreads on, and set. them overa stove to simmer for five or six minutes, then turn them, and let ” 56 oh : . ‘ | ; i then simmer as many more minutes, then dish them round the dish ; empty the soutiespan into the stewpan that has the sauce in, finish ey sauce, ane put it in the middle of the 7 dish. Tong ue tind Geign . ye Bow. a neat’s tongue for three hours; then peel rt, and trim the root so as to make it stand on the dish; put greens ‘round the dish, and the tongue in the middle : glare the tongue. Boiled Chickens and Tarragon Sauce. — See page 14. Tenderones of Veal.— See page 12. N.B. A la poulet means to put beshemell over weet or sauce a& la reine, Calves Ears. 3 ’ Axsourt ten ears will make a corner dish; the ears should be particularly well cleaned, so as to be quite free from hair inside as well as out; then fill them with force-meat, and put them ina stewpan, with a white braise; they will, take about‘an hour or better: when done, take them up, and put them on a clean cloth.to soak the fat from them ; then put them round thedish, pour white Italian sauce over ‘them, and a little in the middle of the dish: garnish with croutons, N.B. Asparagus peas are a proper sauce tor them, i Soup Julian, Sour Julian is nearly the same assonp santé: for which, see page 38, only leaving out the lettuce and cheryil, Sirloin of Beef. —See page 7. SECOND COURSE. © =, Pheasants, Roast. —See page 18. Savoy Cake.— See Appendix. Tartlets in a Basket. —See page 23, French Beans.—See page 9. | Spinage.—-See page 45. lt Leh Re OR Mince Pies. —See page 8. viable _. Asparagus.— See page 8. Sh: a | - Damson Tourie. i he ‘SHEET a tartpan with puff-paste, and put preserved dam- sons in, and cross bar it. sk ie a Be es - Macearoni.— See ‘page. 10, . Woodcocks. —See page 24. j Plovers; ., * \ . Provers should be rather under done; about ten minutes willdo them; put gravy in the dish; garnish with water- cresses. | | Fat Livers, — See page 17. ) Currant Tourte, | SHEET atartpan with puft-paste and put preserved cur-~ - yants in and cross-bar it. ~ 3 Compote of Pears. bres ' Pret the pears, cut them down the middle, and take out the core; puta pound of sugar on to boil in about half a— pint of water, skim it until it is quite clear, then put a pint of Port wine toit; put the pears into a preserving pan, and » pour the sugar and wine oyer them ; put in about two dozen - of cloves, coyer them: over with paper, and let them boil gently until tender; they will take two hours; this quantity of sugar and wine will do for twelve pears. | Compote of Golden Pippins. — Pret the pippins very thin and even, and put them into water’ put the peelings into a stewpan with half a pint of water, half a pint of white wme, a pound of lump sugar, a little cinnamon, ‘and two lemons cut in slices ; set the stew-’ pan on the stove to boil very slow for an hour, (core the pippins, and put the cores in with the peelings, &c.) strain it through a lawn sieve, put the pippins jnto a small preserving - pan, lay them in even, not one upon another ; then put the sirup over them, and set them on a stove to simmer very gently until they are tender; then take them up with a slice, and put them on a dish to cool; reduce the sirup to as much as will cover them on the dish: garnish witly sliced preseryed Seville orange. Hare. —See page 18. 58 ea , January Q, : No. 9.° BILL OF FARE. FIRST COURSE. A Tureen of Turtle, -femoved with a LOIN of VEAL a la BESHEMELL. {Intestine of Turtle,| |Collops of Turtle, with onion sauce. with white sauce. A Neek of Veuisou,} - roasted. A Goose. lf A raised Pie, with Mutton and Potatoes. A Timball of Maccaroni and ° Chicken. ' Vegetables, A Fricandeau of ‘Turtle, and sorrel sauce. ° . Turtle Braised, as Chickens a la Reine. A Fillet of Veal & la Flamond. A Ham, braised, glazed, and cullis. ~~ A Turéen of Turtle Fivs, removed with a Pig. A Tureen of Turtie) Fins, removed with —— ah RRR CUTS sae OD IEE PIE } A Ramp of Beef a la Mantua. atid cucumbers. Turtle, roasted as Sturgeon, and piquant saace. Greiiedines of — Turtle, and French beans. Vegetables. A raised Pie, with A Chartreuse’ of Beef Steaks, Roots, &e. A Turkey, with chesnuts aud A speue of ean, sausages, ae Scorch Collops lutestine of Turtie, of ‘Furtle. and onion sauce. A Tureen of Turtle, removed with a 2 CHINE OF MUTTON. i with qneen sauce, aHaunch of Venison)|>— A Leg of Lamb, | | Tico Wild Ducks. A Basket of Pastry. ° egies French Beans, and sauce. | ee gt ee NN Mince Pies. - Salsifiey. fried in batter. Cauliflewer, Chantiila Basket. Three Partridges. | A Savoy Cake. _ Sea Isai, Peths au Gratin. f A Cheesecake. Asparagus, A Wax Basket ot Cray Fish. A Capon. |. SECOND. COURSES): a rn = | #! A Wax Basket with Prawns, Asparagus. s A Cheesecake. | Peths au Gratin. Sea Kail. a cae ieee .. ’ 1 A Savoy Cake. Six Snipes. ~ es Seen ae Chantils Basket. Cauliflower a la - flamond. Salsifie, : * fried in batter, French Beans, with sauce. . A Basket of Pastry. 59 ‘No.9. BILL OF FARE. FIRST COURSE. A TUREEN of Turtle.— See Appendix. A Loin of Veal ala beshemell.—See page 14. : White Collops of Turtle. BUrrer a soutiespan and sprinkle it over with turtle herbs; cutthecollopsand flat them; put them on asoutiespan, and setthem on a stove fora few minutes; turn them, and — ut them into a stewpan with beshemell in it ; scrape all the hit from the soutiespan, season it, squeeze half a lemon in it, and put alittle sugar: garnish with paste. Intestines of Turtle. —See Entrails, in the Appendix. N.B. Put onion sauce over them the same-as ee A Goose.— See page 15. Neck of Venison. —See page 15. A Raised Pie, with Mutton and Potatoes: —See page 35. A Timball of Maccaront and Chicken. Bort the maccaroni in broth until tender, then put some peshemeli and grated cheese, and a chicken cut up as for a fricassee : (a chicken that has been left froin dinner the day before will do ;) put it to the maccaromi and make it hot, then put it to cool; butter the mould (that is intended for the timball) and put in some bread crumbs, or vermi- celli; shake it about, what does not stick to the mould, turn _ out; then sheet it with trimmings of puff-paste that has a little flour worked in it; when the maccaroni and chicken, _is cold, put it in the mould; cover it in, and put it in the even; one hour will bake it: the oven should not be over hots w hen done, turn it out. Fricandeau of Turtle. _. FricanprEAu ofturtle is done the same as a fricandeau of veal: put sorrel sauce under it, x , % “ 5 60. : ; 1% Turtle braised as Chickens. - ~ | Curt two pieces of the lean meat of the turtle, the same size as for a fricandeau; blanch them by putting them into | cold water ; then cover the bottom of astewpan with sheets =~ of bacon; put in the pieces of turtle, put slices of lemon = | over them, and sheets of bacon; about a pint of stock, a few onions, a faggot of turtle herbs; set the stewpanon ~— the stove to simmer for an hour; then take them upand = * pour sauce a la reine over them: garnish with white broc- coli or cauliflower. } A Ham braised. —See page 14. yaw f Fillet of Veal a la Flamond.— See page 20. _ xr Turtle Fins. Tuey should be served. in a deep dish, something like a tureen dish. Lor dressing, see the Appendix. « A Haunch of Venison. -—See page 2. 7 Sucking Pig. Sg! se Pur ehopped sage and bread crumbs in the inside ; put it on the spit, when it has been at the fire for a few, minutes, rub it over with sweet oil, then flour it well, do not baste it, but keep flouring it every five minutes; it will take about an hour and a half, but that depends on the size: about ten mi- | nutes before it is taken up, cut the head off, and take it off the spit; split the head, take out the brains, and cut the — tongue out; peel it, and chop that and the brains together ; put them into a stewpan, with a little of the crumb of bread, + and sage from the inside ; puta little stock and melted but- ter to its; when the pig is done, take it off the spit, rub- all | the flour from it, and wipe it over with a cloth that has been dipped in salad oil ; then split it down the back and lay it on the dish; send the sauce in a boat: egg sauce is sent with it as well as other sauce. | Leg of Lamb and Cucumbers. — See page 21. _ / Rump of Beef ala M antua. Trim arump of beef, daube it, and putit ina marinade — for twelve hours; then put it into a brown braise; put four Jarge carrots into braise along with the: beef, and four bun- - dles of cabbage; when the beef is done, take it up, and put it in the oven for afew minutes; then glaze it; put sauce : | Allemande on the dish and the cabbage, and apiece of. — jf carrot between each ‘bundle of cabbage, f + J 61 : Turtle roasted as Sturgeon. — See the Appendix. (Puta little of the turtle soup in the sauce.) Grenedines of Turtle. GRENEDINES of turtle are done the same as veal’ grene- _ dines; larded, braised, and put French beans under them: © A Chatreuse. SHEET the mould with sheets of bacon, cut a carrot in leaves, or any flower to ornament the bottom of» the mould:; then lay in a layer of spinage, scoop some carrot as long as the mould is deep, (the carrots should be boiled first, and all the other vegetables,) then trim as many heads of celery; roll out spinage the same length and thickness, then put them upright in the mould, first a carrot, and next spinage, and so on; then have some good force-meat, and put it all round the sides and bottom of the mould, and fill up the middle with cauliflower and beshemell ; puta bit of any kind of paste-on the top, and egg it over to bind it to the force-meat ; then put the mould into a stewpan of water, so as to come up to the middle of the mould; then put the stewpan in the oven for about an hour ; when done, turn it out, and take the bacon off, and soak the fat up that runs on the dish ; put a little white Italian sauce round the bottom of the dish. lal gle Beef-steak Pie. - ’ Ratse a small pie so as to match the mutton pie; cut _ sone beef-steaks thin, butter a soutiespan, and sprinkle it. With pepper and salt, shalots, thyme, and parsley; put the beef-steaks on, and the pan on the fire for a few minutes; then put them to cool; when quite cold, put them in the ‘pie; serape-all the herbs in, cover the pie, and ornament as you please; it will take an hour and a half; when done, take the top off, and put in some coulis. ; A Bacon Sparerib. — See page 42. ‘ Scorch Collops of Turtle are done the same as of veal. — See page 49. | Chine of Mutton. — See page 16. ecnillapeae Spline ? SECOND COURSE. Wild Ducks. — See pagel6. Snipes. — See Woodcocks, page 24. Partridges. — See page 7. “ f ; 3 <3) a x “6a A Capon. S38 | "A cavon will take about half an hour to roast. eS Gum Paste Basket of Pastry.—See page 23. Wax Basket of Prawns.—See page Asparagus and French beans. — See pages 8, and 9. Cheesecakes and Mince Pies. — See pages 32 and 8. . Peths — See page 32. ae, BO a a ae Salsj e, fried. | or Sausirie should be boiled until quite tender, then peeled and put into batter, then into hot lard to fry; if for meagre, use clarified butter; it should be fried of a light brown. ~ is } | | Cauliflower and Queen Sauce.—See page 18. Sea Kail the same as Asparagus. —See page 8. Savoy Cake.—-See Appendix. = = : Chantilly Basket. ‘Stick ratifies on a dish, (in the shape of a basket,) with carmel sugar ; a few hours before it is sent to table, put in the same preparation asis for the bettom of a trifle, and. whipped cream at top. : Petit Patés of Turtle. - Two Fowls,: and oyster sauce, Sausages, with sour crout. Cutlets of Veal, larded, : Turtle, removed _ and reots. Fillet of Rabbit, _ darded, and asparagus pees. ee, Vepetab 1s, = C and sorrel sance. | with Stewed Beet,) m. - January 10. No. 10. FIRST COURSE. A Tureen of Lurtle, removed with a HAUNCH OF VENTSON. Semels of Lurtie, and piquant sauce. re A Leg of Lamby | boiled, & spinage. Sheep’s Rumps and Kidneys, with chesnuts. ee: Heed SA BED Fille ts of Fowl, larded, _ with mashrooms. One Se Te Turtie, removed with A Loin of Veal. Lamb’s Heart anc Sweetbreads, larded, and French beans. BILL OF FARE, SECOND COURSE, Five Woodcocks. Blanc Mange. ae Mushrooms. oe o Potted Hare. ‘Sinall Puddings, ‘and wine sauce. a ee — French Beans, with white sauce. —— Ted Rabbits. Asparagus and Kgys. Mince Pies, Jelly au Marbre. ——~ Ham and ‘Toast, with “sauce. Brawn. Mince Pies. Asparagus and Eyys,. Two Wild Ducks. oa French Beans, plain. . at — Small Puddings, and wire sauce 1 A Fillet of Pork, f EN i RE i BNE eRe eae a braised, and |- BER Rew Uy APL MET ER, [Pe - Spanish sauce. Uited Bare. | eS SEE le aa SEs ae AS cinta ee iis A Roulard of Mviton, and — cucumber sauce. Brawn. A Hain, braised, | liwo boiled-Fowls, . Gi gn ah: . and greens. and oyster sauce. jj Ham and Toast, Mushrooms, tee eee with cullis, broiled. 4 | OE — A Souties of the Turtle Stakes atta ERRAND lia Liver of the Turtle. Riolette. Orange Jelly. Cederata Cream. A Turcen of Turtle, ‘ removed with a- | A Hare. CHINE OF MUTION é . 64 ee at ee / No. 10. BILL OF FARE. pi ag - i FIRST COURSE. | "Turis. ——See Appendix. , 5 Haunch of Venison.— See page 2. 3 Semels of Turtie. on. 03 Cur the lean fiesh of the turtle into round pieces about ‘the.size and thickness of a crown-piece ; put about a quarter of a pound of fresh butter into a stewpan, with pepper and salt; chopped mushrooms,’ parsley, thyme, notted and sweet marjoram, and a very little basil; set the stewpan’ on a stove to melt the butter; then let it get three parts: cold, put some clarified butter on a ‘soutiespan, dip the turtle first in the butter and herbs, and then in bread crumbs ; petit on the soutiespan, then on the stove to finish: dish them round the dish, and the sauce in the middle. Petit Pétés of Turtle. Mince the, white coHops that were left from the day before, warm them, and fill the patés. — es A Leg of Lamb boiled, and Spinage. — See page 26. > Three Fowls and Oyster Sauce. — See page 22. ro Sheep’s Rumps and Kidneys.— See page 37. i Sausages and Sour Crout. Tue sausages are had at the poulterercs, and the sour Cc ¢crout at the oil shop; the sausages should be fried. Iillets of Fowl larded, and Mushrooms. _ Whuar is meant by fillets of fowl is all the flesh of the ‘breast left to the wing; lard them and put them on to blanch in cold water; when they come to a boil, take them off; put the bones, and any other trimming, into a stewpan, With a few onions, a faggot, a little mace, and about a pint of stock ; lay some sheets of bacon over it, and the fillets of fowl on it; take the bones from the legs, and fill them with’ force-meat ; sew them up, and. put thenr along with the fillets ; when done, glaze them, and put mushrooms 6n the / 7 ; 66 < r 4 s dish, and the fillets and legs on the mushrooms. For mush- -rooms.—See page 17. ae 3 : Veal Cutlets larded, and Sorrel Sauce. | Cur six cutlets from the best end of a neck of veal; trim them very neat, lard them, and put them on to blanch; when they come to a boil, take them up; put any trimming of veal that.is ‘at hand into a stewpan, a few onions, a carrot, and a faggot; put bacon over them, and a pint of second stock ; lay the cutlets.in, and put bacon over them ; set them ona stove for an hour, then take the cutlets up, _and put them in the oven fora few minutes; glaze, and dish them on sorrel sauce ; for which, see the Appendix. Stewed Beef (see page 13) and Roots. — See Appendix. Loin of Veal. —See page 49. _ Lamb’s Heart, Sweetireads, and French Beans. LarpD twelve lamb’s sweetbreads and blanch them off; eover the bottom of astewpan with fat bacon, lay the sweet- breads in, and put a little stock; cover them over with bacon and paper; when done, glaze them;~put the French beans on the dish first, and the sweetbreads on them: gar- nish with paste. Ree | N.B. They will take about fifteen minutes doing. Fillet of Rabbit larded, and Asparagus Peas. FILET two rabbits, by leaving the fillet of the back to. the leg; lard them, and blanch them off; put the bones, Xe. _. into a stéwpan, the same as for the fillets of fowls; they will stake about half an hour; finish the same as the fillets of. fowls. ° _ Asparagus Peas. — See page 53. “ Fillet of Pork (see page 18) and Spanish Sauce.— See Appendix. | ee A Roulard of Mutton (see page 15) and Cucumber Sauce. — See Appendix. 7 Boiled Fowl and Oysters. —See page 22. _ Ham braised.—See page 14. ' Turtle Steaks. Cur the turtle in the shape of cutlets, dip them in clari- fied butter that they should not stick to the gridiron, season them with pepper and salt; a few minutes will do them; put no gravy in the dish; put them round the dish: they should go to table as hot as possible, | ee F 66 _A Souties of Liver of a Turtle. . _ ButreRr a@ soutiespan, sprinkle it with fine herbs, chopped truffles, and put a glass of Madeira wine on it; cut the liver in slices, and lay them on the soutiespan; sprinkle them with pepper and salt, turn them, and the liver will do ina. very short time; put it round the dish; put the kidney and hearts in the middle, and piquant sauce over them: scrape the herbs from the soutiespan inte the sauce. A Chine of Mutton. — See page 16. ee SECOND COURSE. Woobcocxs.—See page 24. Rabbits. — See page 10. Wild Ducks, —See page 16.. Hare. — See page 18. Jelly. —See page 31. >. Blanc Mange. Pur an ounce of isinglass into a stewpan, with half a | | pint of water, let it simmer very gently until the isinglass is quite dissolved; then strain it into a pint of cream, and a pint of milk, mixed; put the peel of a lemon in, and a little cinanmon and sugar; let it boil for fifteen minutes, — | blanch two ounces of sweet almonds, and half an ounce of bitter almonds; pound them until they are fine enough to go through a tammy; then mix them with the milk and cream, &c. let all boil for afew minutes, then rubit through a tammy, so as to get all the almonds through;. then put — a glassof white brandy to it; when getting cold, put it in a mould. : N.B. When a larger quantity is wanted, use almonds and isinglass accordingly. . Ham and Toast. Cur some ham in the shape of cutlets; (ham that. has been dressed will do as well ;) cut bread the same shape, and — fry..it-,of a nice gold colour; the ham should only be made hot; lay the ham and toast round the dish, one be- tween the other; put alittle coulis in themiddie of the dish. Mushrooms, — See page 17. i ‘ aa 67 - Mince Pies. —See page 8. Small Puddings. —See Appendix. Asparagus and Eggs. Cur the asparagus (that has been left from last dinner,) the same as for peas; break eight eggs into a bason, beat them up, put a little pepper and salt, and the asparagus; — put it into a stewpan, with two ounces of butter, and keep ‘stirring it all the time it is on the fire; when’ it becomes thick, itis done ; then put a toast on the dish, and the eggs and asparagus upon the toast: ~ N.B: This should not be. done until the second course Is leaving the kitehen. Preiich Beans and White Sauce/— See page 9. Potted Hare. — See page 10. Brawn is had from the fishmongers. Mush Pobsis broiled. Trim, pepper and salt them, and put themon a sou- tlespan, with alittle butter over them ; ; put them in the oven, and then on the gridiron, for a few minutes ; put the liquor that comes from the mushrooms on the dish when sent to table. Cederata Cream. — See page 33. | | China Orange Jelly. Rus the bloom of six China oranges upon half a pound of sugar; peel three Seville orangesand three lemons very thin ; put them into a stewpan, with a pint of water, one ounce of isinglass, a little cinnamon,.a few coriander seeds, | ‘and a few cloves; boil all together inte the isinglass is dis- solved ; then strain itima bason ; put one pint of white wine, and a glass of brandy to it, the juice. otf the Seville and China oranges and lemons, and the sugar that was subbed to the China oranges; keep stirring it until near cold, then put it into a mould ; ga mish with China orange ahebd.. N.B. If you should have clear jelly to spare, that will an- _ swer the purpose better than making it trom the isinglass 5 rub the bloom of six China oranges upon a Guarter of ‘a pound of sugar, squeeze the oranges, strain the juice, and put that and “the sugar to & quart of clear jelly; keep stir- ring it until cold, then put itin the mould. : / ‘ CHINE “FIRST COURSE. No.2: RMS aed | January 11. A Tureen of Turtle, remo.ed with FIsH, removed with a TURKEY AND JRUFFLES. a a Petit Patés of Sweetbread & Han ae A Chine of Lamb, _with cucumber sauce. A Souties of Mutton, and piquant sauce. A Rump of Veal a la Daube, and stewed peas. x 4° Turtle, removed with a raised Pie ala Francois. A small piece of Brisket of Beef, and roots. A Fricassee of Rabbit and Onions. A Leg of Pork ~ ala Boisseaa. Risoles. Vecetabies. Vexutlabies. Turtle, . ' A Savoy Cake. SS ee Crockets of Poultry and Ham || Raggoo of Livers: ot Poultry. a ee A Fillet of Veal ala Flamond. '| Cheesecakes. A Feicassée Of 3] < : : Eis 3 No. 12, BILL OF FARE, FIRST COURSE. neo gen’ b n OUP and Boulie. — See page 31. ~ Chine of Mutton. — See BREE 16, me Chatreuse. — See page 61, : A Grenade. ‘SHEET a mould, (that will match the chatreuse,) with . pars of bacon; put force-meat round the sides, and at the bottom ; fill it with any kind of poultry that has been left from the last dinner; put the mould into a stewpan of water, then put it in the oven for one hour, turn it out, and put coulis round the sides of the dish. N.B. Put paste on the top before it is put in the oven, the same_as the chatreuse. Neck of Pork, roasted. -—See page 1. Two Chickens a la Reine. —Sce page 42. A Blanquet-of Fowl. Cur the breasts of two cold fowls into collops; have some beshemei quite hot, and seasoned; put the fowl in, but do not let it boil: put it in the middle of the dish, and garnish with paste. A Civet of Hare. — See page 26. A Fillet of Beef, larded, &c. — See page 20. © A Fricandeau of Fow] and Sorrel Sauce. —See page 29. > Loin of Veal, — See, page 49. Haunch of Venison. — See page 2 | Shoulder of Lamb, larded, and rain Beans..— See | page 18. | Neck of Mutton, larded, and Cucumber ANON sbeebs _ page 27. Two Woodcocks a& la Tartar. Cur up two woodcocks that have ie 1 roasted; put the wings, breast, and legs into a stewpan ;. the back and insid3 | 74) Br mto another, with six shalots, half a pint of red wine, half a pint of stock, and a couple of bay leaves, (if there are any odd bits of snipe put them in); set the stewpan on the fire to boil very slow, ‘for half an hour, and then strain it off; | put asmall piece of butter into a stewpan, when melted put a little flour, (the sauce should be rather thiner than coulis,) and the liquor the bones of the woodcock was — boiled in: let it boil for a few minutes, keep stirring it all - the while, then take it from the fire, and squeeze a Seville orange in; put a little Cayenne pepper and salt, if wanted ; — then put the sauce to the woodcock, and put it to the side of the stove for a few minutes ; be careful that it does not boil. Garnish with paste or croutons. a A Blanquet of Veal. A BLANQUET of veal is done the same as a blanquet of fowl. Be) N.B. Cut the veal either from the fillet, or a neck if there is a cold one. : Two Fowls and Oyster Sauce. —See page 22. Ham,, braised. — See page 14, , Timball of Maccaroni.— See page 59. Soup of any kind. Sirloin of Beef.— See page 7. eK > | SECOND COURSE. Two Easterlings, the same as Dun Birds, — See page $3. Jelly Marbre. MARBRE means ornamented either with flowers or white of egg, &c. put fruit in the middle when it is marbre. Raspberry Cream, — See page 32. Orange Jelly. — See page 67. ak bs Tae Cederata Cream. — See page 33. French Beans. — See page 9. Asparagus. — See page 8. Currant Tourte. — See page 57. Mince Pies. — See page 8. Sea Kail, the same as Asparagus, a ——_ _—s 4 : 78 Stewed Peas. — See page 43. ' Fondues. — See page 17. Fat Livers. — See page 17. Stnoaked Salmon. - — See page 24. 4 Gooseberry Tart. Sweet a tart pan with sheet paste; first butter and flour the tart pan, to prevent it from sticking when baked ; put in the gooseberries and sugar, but no water; cover the tart in, brush it over with the white of an egg, ‘and sift'a little _ fine sugar over it. . Ribs of Lamb, Te off the chine bone, and saw the rib bones, but not through the meat; put skewers across it; put it on the spit, and half an hour will roast it; put gravy under it: garnish with water cresses, and send mint sauce ina boat. Larks. — See page 9. Pheasants. ~- See page 18. / as 76 - 7 = f 4° 4 ‘ ; es January 15. . No) 13. :-BILL: OF PARE. . FIRST COURSE. SECOND COURSE. Flemish Soup, > She eas Pa moved with ~ : 7 eee | ISH, Four Woodeocks. removed with a HAUNCH OF VENISON. : A. Haricot of Mutton, Au Poulard ala | - Duchesse. ne ee A Fillet or Veal A Leg of Lamb, et a la Flamond. with endive. a 4 Sadat oe HER wir be GOs PASE ane Mince Pies. 7) Mags hs PVCS Ge nee Fillets of Whiting.|’s Matelot of ‘Tench. cA AERP SINE: went lt 8 v > | Two boiled Fowls, and oysters, Ox Rumps, aud cabbage. oe, See Soup, removed ' Soup, removed with Ham, braised. Trufties. Three Partridges, stewed, and cabbage. braised, and white sauce. . Fi pI De ATE SS eT AAP | pe riecaectoerintaomenin-ennininicvnnese ie aks Semels of Carp. iw Soaties of Soie. Vegetables A Goose: A Pig. Civet of Hare, A Currrie of , atid small! onions. Rabbits. — eee Soup Santé, removed with FISH, remo: ed with a CHINE OF MUTTON. ' dl} Cederata’ Cream. with a Turkey and Two Dun Birds. ‘Neck of Veal, | Rice Fritters. | Chanulla Cake. | - pent Cauliflower, with Sea Kail. et white sauce, Rice Fritters. Anchovy Moast. ef en wi A“ A Dressed Crab. A Basket of Pastry. A Carmel Basket of Pastry. Two Rabbits. . | A Carmel Basket of Pastry. - A Basket of ‘Pastry, Anchovy Toast. Dressed Lobster. Mince Pies. a Sea Kail, Caulitower, with sauce, | Chantilla Cake. Blanc Mange. } Two Pheasants. 2 cs Z No. 13. ° BILL OF FARR: + «- , 3 eign = » , i FIRST COURSE. | eee ; : pss; Soup. —-See page 12. , + Fish. —See Appendix. Be ae Haunch of Venison: See page ra) fel @ A Haricot of Mutton. =~ See page 21. Poulard 3 4 la Buchesse. ——Sce page 12. “wk Fillet of Veal 4 la Flamond. — See page 20. Leg of Lamb Roast (see page 21) and Endive. —See Ap- pendix. . Matelot of Tench. - Scare and clean the tench, and put them into a stewpan, witha pint of stock, a pint of Port wine, two dozen of,but- ton onions, half a pottle of mushrooms, age a faggot, with _a few blades of mace tied up in “it; set it on the: Tekbve to stew for half an hour; then put about’an-ounce of | butter into a stewpan, with chopped parsley, thyme, shalot, three or four anchovies, and a little stock: set the stewpan on the fire to boil very slow for a few minutes ; then put a ‘little flour, and then the liquor from the tench ;:put it on the fire to boil, keep stirring it all the time ; then rub it through a tammly-sieve and put it to the tench, and about two dozen _ of oysters and liquor; (the oystersshould be blanched first ;) : aqneeze in half a lemon: .garnish with.croutons. | Fillets of Whiting. Pur the fillets into boiling-water for about five minutes, then take them up, and put them. on.the.dish, and ,put white Italian sauce over them: garnish with paste ‘or routons. . Z Ox’ Rumps and Cabbage. —See page 5. Two boiled Fowls and Oyster Sauce. — See page’@2. Soup a la Reine.— Seepage 2 ‘Turkey, and Truffles. — See page 4. Soup Santé — See, page 38.. Ham braised— See page 14. Neck of Veal 4 la Reine. — Seepage 49. 78 __ Partridges stewed, and cabbage, the same as Pheasants.—¥ See page 18. 4 _ Souties of Sole.— See page AQ, Semels of carp. —See page 41. A Sucking Pig. — See page 60. A Goose. —See page 15. Currie of Rabbits. — See page 16. Civet of Hare — See page 26. Soup Santé — See page 38. Fish. — See Appendix. _ Chine of Mutton. — See page 16. a Re SECOND COURSE, Wooncocks. —See page 24. Rabbits. — See page 44. Dunbirds. — See page 33. Pheasants. — Sce page 8. Cauliflower. — See page 18. Sea Kail. —See page 51. - Cederata Cream. — See page 53. Mince Pies. — See page 8. Chantilla Cake. Cut a piece out of the top of a Savoy cake, and scoop — out the inside; put it on the dish that is to be sent to table, pour Lisbon wine into the cake, and as the wine soaks out, pour it over the cake with aspoon; when the cake has absorbed as much wine as it can, pour the remainder off the™ dish, and pour custard down the sides, and put some in the middle ; whip up some cream, the same as fora trifle, and put it in the middle of the cake: blanch a few sweet almonds, cut them in quarters, and stick them round the edges, and on the sides of the cake. Rice Fritters. — ’ pris, Bout the rice in milk, puta little cinnamon, and the peel of alemon; sweeten it with sifted sugar; when the rice is done, take out the Jemon peel and cinnamon, and stir a piece of butter in, and four eggs, a glass of brandy, and a little ? 7 2 ; 79. . | ! nutmeg; butter a pewter dish and spread the rice on it; when cold, cut it out with a cutter of what, shape you think proper ; then dip the rice in egg, and then in bread crumbs ; _ do them over twice ; have some hot lard, or clarified butter, and put them in to fry; when done of a nice light brown, put them on white kitchen paper, and sift some fine’ sugar over them, and hold a salamander over to glaze them. : Anchovy Toast, . 4 Cur thin toast, and cut it-out with a cutter in what shape - you think proper; fry it in clarified butter, wash the an- chovies, and pound them in a mortar, with a little fresh butter; then take them out rub them ‘through a sieve, and _spread them on the toast; wash a few anchovies, cut them in quarters, and lay themon thetoast: garnish with picked parsley. Pie” | A Dressed Crab, hot or cold. Pick a crab and put the fish into a stewpan, with a bit of butter, a little anchovy essence, mustard, oil, and vinegar, a little elder yinegar, and a few bread crumbs; mix it well; _ uf for hot, put it over the stove, and return it into the shell ; put bread crumbs over it, and a little clarified butter dropped on with a paste brush; put it in the oven, and brown it with a salamander: if for cold, put no bread crumbs over it; garnish it with the small claws, made intoa ring; when‘only picked, putthe fish that is in the shell on one side, and what is m the claws’ on the other: garnish with picked parsley round the shell, and small claws round _the dish. Rr - Carmel and Gum Paste Baskest. —See Appendix. _ Blane Mange.— See page 66. A Dressed Lobster, ether hot or cold. - Taxe the fish from the tail and claws as whole as possible ; the tail should: be split: lay it on a dish. If for cold, make the sauce as follows; bruise the yolks of two eggs (that have been boiled) with the back of a spoon, put afew drops of water to them as it will help soften the eggs; when they are rubbed quite fine, put a little mustard, oil, and vinegar, and a little anchovy essence, a little pepper, and a little elder vinegar; put it over the lobster: garnish with parsley. If for hot, put the lobster into a stewpan, with alittle Italian sauce, and a little anchovy essence ; dish it, and garnish with croutons. , 2 } | January 14, | No. 14. BILL OF FARE. , ~FIRST COURSE. Vermicelli Soup, removed with FISH,.. removed with a LOIN of VEAL a ta BESHEMELL. SECOND COURSE. 7 Two Wild Ducks. Cutléts of Salinon, and caper sauce. . Fillets af Turbot Darioles, in paste.}| | Apple Pie. a la Ttalienne. a eS eee ° Two boiled Fowls, with P sauce ala Reine. French Beans, Asparagus, - Leg of Lamb, and spinage. Cheesecakes. Mince Pies. Beet Olives, with | small potatoes. A Currie of Rabbits. Vegetables, An Omelet. Maccaroni. Cauliflower, with white sauce. Séa Kail. Neck of, Venison,: and rvots, A Goose. Six Snipes. | -| Twelve Larks. ee ee Rump of Beet a la Mantua. Fives nf, View die Flamond. 2 Sena Cauliflower, | |with: brown sauce. Neck of Pork, Fillet of Mutton, |! roasted. and haricot beans.|) Poached Eggs, Maccaroni. A gS cae _ {and piquant sauce. Beef Olives, with A Pheasant, scooped potatues. stewed, & cabbage. ~ Vegetables, * a Mince Piet. - |Tartlets of Orange. Two Fowls, Neck of Veal and oyster sauce. ala Espagnole. }, nite! AS AR ans French. Beans. ~ A Matelot of Pench. four Red Multlets, in cases, Apple Pie. Darioles, in paste. Soup Santé, removed with FISH, removed with a CHINE OF MUTTON: Four Partridges. _—————— gl Novia BILL'OF FARE. FIRST COURSE. Me. JD. ea vty! / ERMICELLI Soup —See page 16. Fish. — See Appendix. 5 Oe ae Loin of Veal a la Beshemell, — See page 14. Cutlets of Salmon and Caper Sauce. _- Sprit aiiddle piece of salmon, take the skin off, and ‘cut the salmon into cutlets ; put some butter into'a stewpan, and a few chopped shalots, mushrooms, ‘parsley and thyme, and a little pepper and salt; when melted, put it to get about half cold; in the mean time, put a little clarified butter on a soutiespan; dip the salmon into the butter and herbs, and then in ih crumbs, set them on a soutiespan, and finish them the same as any other cutlets; put them round the dish, and the sauce in the middle; put a few capers into a little coulis, a few drops of anchovy essence, squeeze a lemon, and put.a little dust of sugar: if for meagre, make the sauce from fish stock. , 3 | Fillets of Turbot, with Sauce @ la Italian. . Cur the remainder of’ a turbot that is left from the day before; into fillets, (or rather like collops,) make the sauce | hot, and put the fish on the dish, and the sauce over it; the sauce will heat the turbot without putting it on the fire. ‘+ Chickens a la Reine.— See page 42. Leg of Lamb and Spinage. — See page 26. | Beef Olives, and scooped Potatoes. _ ‘THE potatoes should be scooped with a turnip scoop, and | fmed of a nice brown in clarified butter, and put into some _- coulis: they should not boil in the sauce. See Beef Olives, page 36, | 3 . | Currie of Rabbits. —See page 16, ' ‘Goose. — See page 15. ew dt ty ~ Neck of Venison stewed, and Roots, —See page 15. & G s < e . ~ . A ~ * J = 82 ; Rump of Beef ¢ la Mantua. Ke Tre up a rump of beef and put it into a brown braise to stew for four hours, (but should barely simmer); when it — has been in the braise three hours, then put inthe sayoys that have been blanched, squeezed very dry, and tied up in bundles ; when the beef is done, take it up and glaze it; put sauce Allemande on the dish, the cabbage round, and the beef in the middle. | Dine A Fillet of Veal 4 la Flamond. — See page 20. A Fillet of Mutton and Haricot Beans. — See page 36. ° A Pheasant braised, and Cabbage. — See page 42. Neck of Veal a la Espagnol. | : Trim a neck of veal very neat by sawing off the chine bone, and about two inches of the rib bones; put it, on to blanch, then put it into awhite braise, and let it simmer for: two hours; take it up and glaze it; put Spanish sauce on the dish, then the veal, and four Spanish onions round it. _ Two Fowls and Oyster-sauce. —See page 22. A Matelot of Tench. — See page 77. . Red Mullet.—See Appendix. +) Soup Santé. — See page 38. Fish. — See Appendix. Chine of Mutton. —See page 16. ; EO ¥ ; i SECOND COURSE. \ Wild Ducks. — See page 16. Apple Pie. | ; Pur a few cloves and a little cinnamon into a stewpan, with about a gill of water, let it boil for a few minutes, then strain the liquor into a bason, and put it to cool; peel the apples, cut them in quarters, and cut the cores out; place them even in the dish, put sugar, and the rind of a” lemon grated, and pour the water that the spice was boiled in; put puff paste round the rim of the dish, and cover the apples with the same; it will take about half an hour : - when the apples begin to) get -flat, squeeze in a. lemon, or put a few barbaries, at other times a little quince. Mths es 83 Datioles in paste. — See page 39.” _ French Beans.—Seepageg.. Asparagus. — See page 8. Cheesecakes. — See page 32. _ Mince Pies. r= See page 8. _. Sea Kail. —See page 51. | Cauliflowers. — See page 18. | a arks. — See page 9. __ Snipes. — See page 24. -Partridges.— See page 7. _ _ Maccaroni. — See page 10. Omelet. — See page 33. : Poached Eggs and Piquant Sauce. _ Pursalt, and alittle vinegar in the water; when the _ water boils, take it from the fire, break the eggs in, and _ cover the stewpan; they will be done in about three minutes; _ take them up with a slice, cut the ragged part of the white off; put the eggs on the dish, and pour the sauce over the — | emrege: re bd oy : ~. Tartlets. — See page 23. G 2- 84 7 an | hcl 15 ct: resale ome No. 15. BILL.OF.FARE. oj Sisnge | FIRST COURSE. SECOND Be ri om ‘Soup @ la Reine, removed with a f HAUNCH OF VENISON. : Sweetbreads, Fillets of Fowl, F larded, glazed, larded and glazed, | and with an Emince " ‘ ‘sorrel sauce. de Poulard. => oN - Peths au Gratin. | Caleta Petit Patés of |}—— Hi nhs Cl icken, and Ham. . Mince Pies. Apricot Tourte. fe hE ae CREO NE TE ae , " - es oo . Two Necks of |S Nee } e Lamba la Chevaus| So p.m. Jl Peas stewed. | |... Asparagus. si “Pr v| braised, glazed, TR TR ” da eFrgejad, et ind greens. concombre. ———— A Gum Paste — A Wax Basket of; ; Basket of Pastry, "2 Prawns. A Souties of Hare, with truffles. A Souties of Fowl, with mushrooms. — et _A Pheasant. | Three Woodcocks.} A raised Pie of Maccaroni. A raised Pie a la Francois. ~ A Gum Paste | - Basket of Pastry,| —| A Wax Basket of Crayfish. A Souties of Rabbit, with mushrooms. A Souties of | Pheasant, with truffles. Spinage, with croutons French Beans. ie + ap ~~ S Thus Fillet of Veal a lalS| Chine of Mutton. ’ beshemell. = eS eS Orange Tourte. ' Mince Pies. Petit Patés of Risoles po ne UW Re EE Mutton. ) Salsifie, fried in butter. | Ham and Bess. Grenedines, glazed, and endive, Grays Selig Jelly. Lainb Sweetbreads, Jarded, glazed, & asparagus peas. removed with ‘Ou s Hse A Hare. ROAST BEEF. ae oy 0 ind it ont ‘ anit Rae | wings . . ‘ | ‘ i ; ae X No, 15, BILL OF FARE... ss, aa FIRST COURSE, _ no 5 Soup a la Reine. — See page 2. _ Haunch of Venison.—See page 2. — | Fillets of Lowl, larded.— See page 64, , An Enmince of Fowl or Veal, and Sweetbread. | /Minee thewhite part of a cold fowl that: has been either _ boiled or roasted, ‘have sone beshemell in a stewpan ; when hot, putthe fow! in, squeeze alemon, and put a few drops of | ‘shalot vinegar, and a dust of sugar; put the mince on the _ dish, and the fillets on the mince: this will do for patés, risoles, and crockets, or for a dish: garnish with sippets of bread. | Sweetbreads larded, and Sorrel Sauce, | * Larp two heart sweetbreads, and finish the same as lamb . sweetbreads, — : ms : Petit Patés. — See Appendix, _ Crockets. — See page: 50. Ham braised. — See page 14, Two Necks of Lamb a la Cheyaux de Frize.—See page 48, | Souties of Hare. — See page 53. i ep os vy Souties of Fowland Mushrooms, 9: 4 | Cur the breast of'two fowls into collops, flat’ them, butter a soutiespan, sprinkle it with chopped mushrooms, lay on the fowl, and squeeze alemon over the souties, by way of keeping the fowl white; when done, put them round the dish, and mushrooms in the middle. | Raised Maccaront Pie. Raise the pie according to fancy, and fill it with bran; bake it, and take out the bran very clean; then fill the pie with maccaroni, put grated Parmasan cheese on the top of the maccaroni; send no cover to the pie, and ke careful not 86 fs 3 1 a to have the maccaroni thin: the sauce should hang to the Ps maccaroni when taken up with a spoon. : cf A raised French Pie. — See page 38. * Souties of Rabbit. — See Souties of Fowl, page 85. . | Souties of Pheasant. — See page 59. 3 Chine of Mutton. — See page 16. I illet of Veal a la Beshemell. : - % A Fitier of veal that has been roasted the day hefore will do for this ; cut the middle out, and if there should be any cracks, put a little force-meat to fill them up; either cut the veal'into collops, or mince it, and put it into beshemell ; (if the veal is cold, put it into the oven for about an hour before the emince is put in,) put the emince in the place where it was taken out; put ‘a few bread crumbs over it, — drop a little clarified butter over the bread crumbs, and put it _ in the oven fora quarter of an hour; if not brown, hold a ¥ salamander over it. If the veal is cut in collops, put no _ bread crumbs over them : put beshemell round the sides of 5 the dish. ~ Risoles. - — See page 47. Petit Paités of Mution. Fru the-patés with an emince of mutton, done as fol- — lows: take the fillet from the under part of a chine of mut- ton, mince it, and puta little coulis to it ; squeeze a lemon, | put a few drops of shalot vinegar, and a dust of sugar. N.B. Have the coulis hot, Dai the mince in, dot not Sah it on the fire. © | - Grenedines of | Veal. GRENEDINES of mead are cut inthe shape of a cutlet; and — larded, and finished the game as a fricandeau ; put the en=— dive on the dish, the grenedines round the sides, and one in ; the middle : garnish | with paste or croutons. ~ Lamb’s Sweetbreads. — See page 65. Soup and Bouillie.— See page 31. Roast Beet. — See page 7. 87. oo eH GSECOND COURSE, —. ¢ oe PARTRIDGES. — See page 7. | Pheasant. — See page 18. | _ Woodcocks. — See page 24. __ Hare —See page 18. Blane Mange. — See page 66. Jelly. — See page 31. a Rhenish Cream. -— See page 50. = ~ Orange Jelly. —See page 67. : . Mince Pies. — See page 8. © Apricot Tourt. — See page 17. Orange Tourt.—See page 18; only use orange marmalade, instead of apricot. Ham and Eggs. Mince about half a pound of the lean of cold. Ei, put E alittle coulis to it; putit on the dish, and the eggs on the mince. Salsifie Fried in Batter, — See page 62, 88 January 16. No. 16. BILL OF FARE. — FIRST COURSE. i en SF aie Soup Cressey, removed with a TURKEY, Chesnuts and Sausages. A raised Pie with ; mutton & potatoes, A Chartreuse. Brisket of Beef, stewed, and roots. ’ Breast of Veal a la Italian. } An Emince of , Mutton and Cu- cumbers: , Civet of Hare. Vegetables. Leg of Lamb, roasted, & cucumber sauce. Fillet of Veal a la’ daube. Haunch of Veni- . son. —— Salt Chine of Ba- con, and greens. nn a A Gobee A Neck of Pork, » roasted. Beef Coll« Ps, and truffles. A Salmie of Wood-| | cocks. Vegetables. Neck of Mutton, braised, & a purée of potatoes. Ox Cheek, with sauce hacuis. A raised Pie, with Partridges and cabbage. A Tureen of Hodge Podge, removed with a CHINE OF MUTTON. Timball of Macca- roni and Chicken SECOND COURSE. Four Woodcocks. — | Coffee Cream, in Cups. French Beans, with ‘sauce. rs Spanish | Fritters. Poached Eggs, -_ with beshemell. Fondue in cases. Larks. Raggoo Melé. Truffles in anapkin. —_———. Apple Fritters. Asparagus. setae anita: Compote of Apples. Two Pheasants, - Asparagus. Apple Fritters. ree | Fruffles in a napkin. Raggoo Melé. Three Teal. Fondues in cases. Poached Eggs, » with beshemell. Spanish Fritters, French Beans. Coffee Cream, in | cups. a sik $9 ) No. 16. BILL OF FARE, ' FIRST COURSE, / R505 oe — eS page 47. | Turkey and Chesnuts. ~— See page 36... ep. ih Chartreuse. — See pag ge 6]. Timball. — See page 59. Mutton Pie. — See page 35. Partridge Pie. -—- See page 28. Civet of Hare. — See page 26. Emince of Mutton and Cucumber, — See page 48. Fillet of Veal a la Daube — See page 20. A Leg of Lamb roast, afd: Cucumber Sauce.—sSee siden, | Bacon Chine. — See page 30. Haunch of Venison. — Sce page 2. Neck of Pork. — See page 21. Goose. ~— See page 15. Beef Collops. Beer collops are cut either from the inside of the sirloin, or from the rump, the same size as veal collops, flat them, and put them on a soutiespan to pass off; sprinkle the pan with a few fine herbs and a little basil ; have some cou- jis in a stewpan, put the collops into the éoulis; scrape all , the herbs from the soutiespan into the stewpan, squeeze a Seville orange, and put a little sugar. N.B. Cut about half a pound of truffles into slices, and put them to the collops. Salmie of W pudenaine Cor up the woodcocks, and lay the legs, wings, and breast in astewpan; put the trimmings into another’ stew- pan with a little stock, a few shalots, and about a gill of Port wine ; set the stewpan on the fire to boil slow for half an hour, then strain it through a tammy sieve into the stew> e Se i | pan that has the woodcocks in; do not putit on the fire; make the dish quite hot before you put the salmie on 3. squeeze an orange in before youput it on the dish. — Brisket of Beef stewed, and Roots. —See page 13. : Breast of Veal dla Itahan. Braise a breast of veal until quite tender; when done, take it up, and dry it ‘with acloth; put the sauce over it; the sauce should consist of coulis, sliced truffles, a few smalk girkins, a few mushrooms, and a glass of Madeira wine; squeeze an orange in it. A Neck of Mutton with a Purée of Potatoes. — See page 4. : Secenadti* Ox Cheek. — See page 30. Hodge Podge. + Honce podge is made as follows: bone two fowls, and cut them in quarters; cut half a dozen thick steaks from a loin of mutton, and take all the bone out; cut an equal quan- tity of brisket of beef that has been stewed, and about a pound of the brisket part of a breast of veal, cut in thin slices; put all into a stewpan, with about a pound of lean ham eut/the same as the veal; put the ham at the bottom of the pot, then the veal and mutton, and the fowl and beef. at the top; put a pint of water, and set the stewpan on the fire to boil very gently for two hours; then fillit up with elear second stock, or broth; skim it very clean, and let it boil gently by the side of a stove for about half an hour ; have scooped turnips, carrots, and button onions, peeled, and three heads of celery cut'in small pieces; put all into a stewpan, with about half a pint of stock, and set it on’ a stove to boil very slow until the stock is reduced; then fill - up the stewpan with stock, and let it boil for a few minutes; then put the roots to the meat, and let it boil for a few- minutes ; prt itin the tureen, with a small lump of sugar. Chine of Mutton. — See page 16. we Sannin 2 oe . SECOND COURSE. . Woopcocks. — See page 24. Teal. — See page 9. | men Larks. — See page 9. ; 91 | os it Pheasants. — See page 18, French Beans..— See page 9, Asparagus. — See page 8. Coffee Cream. — See page 89. Compote of Pears. — See page 57, _ Compote of Apples, —S ee page 57, Apple Fritters, Pest the apples and cut them in thick slices; put them in white wine and sugar to soak for two hours, then make a batter with four eggs, flour, cream, and the wine and sugar from the apples ; when well beat up, put the apples in, then put some clean lard in a stewpan, and when hot, put the apples in, one piece at a time; when of a nice brown, take them up, and put them on the back of a sieve to drain the fat from them; then lay them on a sheet of white paper, and sift some fine sugar over them ; hold a salamander over the fritters until the sugar is melted, then dish them ona napkin: if for meagre, fry in butter. Spanish Fritters. : Grate two lemons with a fine grater; put it into a stew- pan, with a little water, a bit of.cinnamon, and four or five cloves; set the stewpan on the stove to boil for a few minutes, then take out the spice, and put about two ounces of butter; when melted, put in about four spoonsful of flour, and one of sifted sugar; keep stirring it over the fire for a few minutes, then take it off, and break in six eggs, one ata time; keep beating it up until all the eggs are in, _ then beat it up for a few minutes, until it becomes a nice smooth batter, and then put in a glass of brandy; put some lard into a stewpan, make it hot, and drop the batter in with a tea spoon; when they are of a nice brown, take them up, and put them on the back of a sieve; sift sugar over them, and dish them on a napkin. ~ Truffles. — See page 4. | | Poached Eggs (see page 45) with Beshemell. — See Ap- pendix. : : Raggoo Melé. —See page 9. Fondues, in cases. —- See page 17. No. 17) BILL OF FARE. FIRST COURSE, ‘ Rice Soup, ‘removed witha °° HAUNCH OF VENISON. Lamb ‘Cutlets, with cucumbers. Leg of Pork ata] > Turkey and oyster|} Boisseau. — Blanquet of Veal, aud truffles. Three Partridges, aiid cabbage. Pee Te ds Se ee Rump of Beefa la daube, and onions. Fillet. of Mutton, with haricot beans. | Fricassee of Rab- bits and onions, Leg of Lamb, boiled, & spinage. Petit Patés of. Oysters. . Soup Sanéé, removed with ROAST BEEF. January 17.) Agatean Mille- » Petit, Patés of hous Chicken. ‘ Livers of Poultry, _ ala Broch, sauce. } - Fricassee of lets, Chicken, with mushrooms. Vegetables. French Beans. A’ Loin of Veal. ikBoe in Almond ‘Pastry. Ham braised, and greens. pple A Wax Basket of _ Cray Fish. Neck of Venison, and Roots. Asparagus. Blanquet of Fowls and truifles. Vegetables. Mince Pies. A Goose. eae ia Milla RT Ham and Toast, with coulis. ¢ Semels, and sauce Pispant, A Savoy Cake. SECOND COURSES, Teo Wild Ducks. dag ‘Savoy Cake. Raspberry Tart Three Partridges. | A Hare, D ae , "¢ j i ‘Ham and Toast, with coulis. , vy Mince Pies. - \)t Aspara gus. us j LA Wak Basket with Prawns. } Six Snipes. A Basket of Almond Pastry. — s French Beans ; Apricot Tartlets. Livers of Pouliry a la Broch. Agateau Mille- fleur. Ot euae. 98C i oe j 3 aati >? feed F ; f » ee Ge.) 4 tee, SF : : EIRST. COU RST pee are ae a: hee! TORS Sa a m ally a 4 oneb sd-yer -tloidy, {sav to gol o te elanrea oc 1 ; at? trods sei rae lh hy Tait je, JMOM TW ; B ae OOF at, la ert) a Jig PARTS Ss 4 ; o i 53 ler ‘orl eee ep Soup. pac 992) atolFut poi. the rice i stock, and rub it alias a tammy 5 put stock according to ‘the quantity that’ is wanted ; put it in a small soup pot, give it .acboilewpjodnd puta liaison of six eggs to about three quarts. — See page. 12yo541 | N.B.. Leave oné-half of the rice that is boiled, to put in the soup, without being rubbed through a tammy. Haunch of Venison. — See" page. Petit Pates. —- See Appendix. abr Mega ws SS Lamb Cutlets, wth Gueunber Baier Cur a neck of lamb_ inéo! cutlets, and. trim. them very | neat; put about three ounces of butter into,a stewpan,; with chopped mushrooms, pepper and’ salt, . _chopped. shalots, thyme, and parsley ; ; melt the’ butter « ; put some clarified butter on a souties pan; then dip the’ cutlets into the butter and herbs, then into bread crumbs, and-lay them on a i souties pan; put them over the fire; let them be of a nice » -brown before they are turned ; when they are, done, Jay them on a cloth to soak the butter froin them 5 put ‘them round the dish, and the sauce in the middle. | . Turkey and Oyster Sauce. —See page 53. Leg of Pork-a la Boissean: — See page 47. Fricassee of Chicken. —-See page, 37. Blanquet of Veal. — See page 120. Cut the truffles in thin slices Loin’ of Veal. — See page 7h _ Stewed Partridge. — See page Gl. Mit wor £ Ig Cabiaicl 10 See pageiGos%?! ¢ oiniat Qs ariovis OA A Ham, braised. — See page 14. ° hae sxik Rump of Beef 4 la Daube, and Cabbage: — See page 36, Neck of Venison and Roots. =» Seepage 15.) + © [2 t \ ot ?¢ } 94 oe Fillet of Mutton, with Haricot Bears. —See page 35. _ A Blanquet of Fowl and Truffles. — See page 69. A Fricassee of Rabbits and Onions. — See page 70. ‘A Goose. — See page 25. | A Leg of Lamb and Spinage. — See page 26. ; Semels of Veal and Piquant Sauce. ey Cur the semels of a leg of veal, which may be done.’ without spoiling the fillet; cut them about the size and thickness of a crown ‘piece; finish them the same as lamb cutlets, (see page 93); put them round the dish, and the sauce in the middle. Petit Patés of Oysters. — See page 70. ‘Soup Santé. — See page 38. Roast Beef: —See page 7. . eS eed SECOND COURSE. Witp Ducks.— See page 16. Snipes.— See page 24. Partridges. — See page 7. Hare. — See page 18. | : | Savoy Cake —See Appendix. OG Bi Gateau Millefleur.— See page 45. ial apis Minoe Pies. — See page 8. Tartlets. — See page 23. Wax Baskets. — See Appendix. Gum Paste Baskets, with Almond Paste. — See page 38.. Livers of Poultry a la Broach. Pur the livers of any kind of poultry ona lark spit, and put bars of bacon over each liver ; tie them on the spit, and put them to the fire; about five or six minutes will do them ‘ put a few fried bread crumbs round the inside of the dish, _ and the liver in the middle; leaye the bacon over them. » Ham and Toast. — See page 66, boelevd- aed Asparagus. — See page 8. tax French Beans. —See page 9. No. 18. FIRST COURSE. White Vermicellt he Me removed with a LOIN OF VEAL. 4 Cutlets of Pork, with mashed potatoes. A small Chine of Bacon, and greens. ¢ y % Three Sweethreads Y Jarded, and an mince. , A small piece of Brisket of Beef, stewed, and roots.|’ A Sucking Pig. Roalard of Veal, and celery. Fillets of Fowl, and mushrooms. a ee ee ee a mea el Vegetables. Two Chickens 4 la’ Reine. Scorch Collops. BY ceerabieg: with haricot beans. boiled, and turnips. Tenwory 18. Ones Jelly Marbré, e Tenderones of Veal, with truffles. Raggoo Melé, © {wo Chickens a-!a Reine. * © Orange Tourte: Ducks boned, ; | Smoaked’ Salmon, forced, braised, in. cases, and ol:ve sauce. Larks. A Turkey, and SER ES chesnuts. Fondues, Fillet of Mutton, mass range oe f Oar) Lott. Asparagus. A Fricandeau and sorrel sauce. ——— tr eee, Mince Pies. - Neck of Mutton, Mushrooms. A Souties of Palates. Lamb Cutlets, 1 larded, Breast ay rolled, and French Spinage and edi: Creutons. TERA ES, Ah ACL EEE EEN RAO AE Giblet Soup, A Carmel akan BILL OF FARE, SECOND COURSE. _ Two Pheasants, 1A Carmel! Basket of Pastry. » Mushrooms, with white sauce. - Li ' Mince Pies. ‘Asparagus. a eee Fond ues, im cases. —— | Three Teal. Smoaked Salmon, in .cases. Spinage and Croutons. s 2 San P aes A pricot Tourte. y i ——-~ § Raggoo Melé: (et of Pastry. Jelly au Marbre. Four Woodeacks iV removed with a CHINE OF MUATON. ‘No. 18. BILL OF FARE: FIRST COURSE. V eRMIcenu Soup. -= See page 16. - Loin of Veal. — See page 49: : Tenderones of Veal and Truffles. — See page 1g. Pork Cutlets and mashed Potatoes. — Cur the cutlets either from the neck or loin; if from @ neck, scrape the bone, and cut the rind and part of the fat; put them on the gridiron, season them with pepper and salt ;\ put the mashed potatoes on the dish first, and the cutlets round the potatoes. | Chickens a la Reine.——See page 24. Bacon Chine, and Greens. — See page 30, » Lamb Cutlets larded, Breast rolled, and French Beans. Larp eight lamb cutlets, blanch them off, and lay bacon _ on the bottom of astewpan ; put the:cutlets in, and about’ half a pint of stock; cover them with sheets of bacon, and aper over the bacon; set them on a slow stove; puta little fie ted charcoal on the cover of the stewpan to raise the bacon; bone the breast of lamb, and beat it with the flatter ;) brush it over with egg, sprinkle a little pepper and salt over it; and spread some good force-meat oyer it ; roll it up, and tie it up with pack thread ; put it into a white braise ; it will take about two hours; then take it up and dry it with a cloth, and glaze it ; take the cutlets up and put them im the — oven for afew minutes, then glaze them, and put the French ° beans on the dish, the cutlets round the dish, and the breast of lamb in the middle. For preparing of the French beans, see page 9. : ett Three Sweetbreads larded, and an Emince. Larp the sweetbreads and blanch them off; ‘put the trim- mings of any meat, that isconvenient, into a stewpan, and . about a pint of stock; lay sheets of bacon over the meat; yatta PN ee ea en ee ee ast { * f? ‘e , _ putin the sweetbreads and cover them with bacon and paper + set them on a slow stove, put a little fire on the cover of the -stewpan; they will take about half an hour; when done, finish the same as other lardings; put the emince on the ~~ dish, and the sweetbreads on the emince: garnish with either croutons, or paste. The emince may be either fowl, veal, or sweetbread. _ re ae: ; Two Ducks braised, and olives. — See page 27. _ __N.B. The olives should be pared as close to the stone as possible, and let the paring be all in one piece, so that when it is boiled, it will come into the shape of an olive; _ boil them in water for a few minutes, strain them, and put Italian sauce to them; put the olives round the dish. ..~ - Brisket of Beef, and Roots.— See page 13... A Turkey and Chesnuts.— See page 36. — _ A Sucking Pig. — See page 60. _» ARoulard of Veal. —See page 15. ~ Celery. —See Appendix. _ ae ih nie 8! ’. A Fillet of Matton, and Haricot Beans. — See page 22. A Fricandeau of Veal and Sorrel Sauce. » Cur a fricandeau from the fat side of a leg of veal; take | the skin off, and trim it neat ; lard and blanch it; then put any trimmings of either veal or mutton into a stewpan, and three or ‘four onions, a carrot cut in slices, a faggot of ‘sweet herbs, a few blades of mace, with three bay leaves, and one pint of second stock ; cover the meat over with © sheets of bacon ; put the veal in, and cover that with bacon; put paper over all; set it on a slow stove to simmer for three hours, then take it up and glaze it; put the sauce on the dish, and the fricandeau on the sauce: garnish either with croutons or paste. Fillets of Fowl larded, and Mushrooms. —See page 64. Neck of Mutton boiled, and Turnips. —See page 49, _ A Souties of Palates. _Bratse them until they are quite tender; then cut them about the size of a crown piece, with a paste cutter; put them on asoutiespan that has been buttered, and _ sprinkled ‘with herbs, and pepper and salt; just make them hot, and put them round the dish, and ravigot sauce in the middle. Scorch Collops.— See page 49. _ Giblet Soup. —See page 6. | Chine of Mutton. — See page 16. | u SECOND COURSE. ] PHEASANTS. —See page 18. ~ Teal. —See page y. Larks.— See page Q. Wroodcocks. —See page 24. , Carmel Basket, with Pastry. —-See Anais Orange Jelly. — See page 67. Jelly Marbre. — See page 74. Mushrooms. — See page 17. Raggoo Melé. — See page 9. Fondues. —See page: 17. Salmon Smoke. —See page 24. | Orange Tourt. SHEET a tart pan with puff paste, and put in orange mar- malade, and cross bar. it. For Orange Marmalade, see. Appendix. | Mince Pies. — See page 8. Asparagus. — See page 8. Spinage. — See page 45. ae - January 19 No. 19. BILL OF FARE. FIRST. COURSE. Soup a la Flamond, removed with a CHINE OF MUTTON. - Poulet a la Duchesse. Ox Cheek, with sauce hachis. White Collops, and mushrooms. A Casserole au Ris, with giblets, Leg of Lamb, and -\Spinage. | A’ Loin of Veal a la Beshemell. Two boiled Fowls, and celery sauce. A raised Pie, with maccaroni. A Souties of Hare, and truffles. Neck of Venison. Pigeons a la Crapaudine. Mock Turtle, removed with ROAST BEEF. / , Pigeons a la . I A: Currant Tart. Crapaudine. French Beans. RG ee a ie ae ee A Neck of Pork, { Cheesecakes. 7 ~ Souties of Mutton, @ |& cucumber sauce. Aji a | Poached Eggs; an | = . and brown sauce, on P Pel Se ccpereiens -Woodcocks a la A Haricot of ar Tartar, Mutton. Cheesecakes. —— Two Rabbits. A Sucking Pig. Haunch of Venison. — Mince Pies. Salmie of Wild Ducks. Pork Cutlets, with mashed potatoes, ~ Calves Head hashed and grilled. Ox Rumps, Spinage and Eggs with savoys. Dressed Lobster. Vegetables. A Small Turkey, - Leg of Lamb, roasted. roasted. Asparagus. A Volevent, with Lobster Patés. “7. S pike. A Wax. Basket of Crayfish, Soup Santé, removed. with FISH, removed with a CHINE OF MUTTON. No. 20. BILL OF FARE, SECOND COURSE, Four Grouse. 1 Wax Basket’ of Asparagus, Two Pheasants. wey ‘ Prawns, x A Dressed Crab. — Spinage, & Eggs. Mince Pies. eee Three Woodcocks. . Chescetaren Maccaroni. Anchovy Toast. Stewed Peas. -A Basket of Pastry, 104. FIRST COURSE. Soup i la Reine. — See page 2. Fish. See Appendix. | Fillet of Veal a la Beshemell. —- See page 86. Oyster Patés. — See page 70. ; A Volevent of Eel. | wn Bone an eel and flat it, cut it in pieces of about an inch long, and put it on to blanch in cold water; when it comes to a boil, take it off the fire, put the eel in cold water, wash it very clean, and scrape the fat off; then put itina stewpan, with a little stock, and set it on ‘a stove to simmer very slow for a quarter of an hour, or till the stock is quite No. 20; “BILL OF FARE. 4 i Se, Se eee eg ee ee ee ee FO Oe reduced, (but not for the eel to ‘stick to the bottom); put — a: little ‘beshemell to it; put in about six yolks of eggs, boiléd hard, and shout a dozen button onions, nicely boiled; put a littleanchovy essence, squeeze a little lemon. juice, fill the volevent, first putting it on a napkin, and then “on the dish. Sparerib, : roast. — See page 42. | Neck of Venison, roast. —See page 36. Esters and Cabbage. — See page 42. ACapon 4 la Broch, with a Raggao and Bia the same as a Turkey and Truffles. —See. page 4. Haricot of Mutton. — See page 21. Woodcocks a la Tartar. — See page 73. Haunch of Venison. — See page 2. A Sucking Pig. —See page 60. A Salmie of Wild Duck. —See page 3 Pork Cutlets, and mashed Potatoes. — fe page 96. Calves Head, hashed and grilled, — See page 3. Ox Rumps, and Cabbage. — See page 5. Leg of Lamb, roast, — See page 37. - A Small Turkey. . : A sMALL turkey will take an hour to roast; put gravy in the dish, and bread sauce inaboat. . A Volevent, with a Souties of Pike. - Cur a yolevent and bake it; split a middling size pike _ down the back, skin it, and bone it; cut itinto lotis ; but- ter a soutiespan, and sprinkle it with herbs, pepper, and salt; put the pike on, and set the pan on astoye; let it _do gently for a few minutes before you turn the pike; when done, put it intosome hot beshemell; put a little an- _ chovy essence, squeeze a little lemon juice, and put a dust of sugar; put a napkin on the dish, and the volevent on the * napkin; if for meagre, make the sauce from the bones of the pike. | | ge 2 Lobster Patés, the same as Oyster Patés, page 70. _ N.B. Cut the lobster as small as the oysters, and put _ pbeshemell to it. . | Soup Santé. — See page $8. Chine of Mutton. — See page 16. SECOND COURSE. i | Grouse. he - Grouse are trussed the same as partridge, and-will take the same time in roasting: send bread sauce in a boat, Woodcocks. — See page 24. - Rabbits. — See page 10. Pheasants. — See page 18. Two Baskets of Pastry. — See page 23. : Two Wax Baskets of Prawns, and Crayfish. — See _ Appendix. | _ Asparagus,—See page 8. - Stewed Peas. — See page 43. _. Anchovy Toast.— See page 79. . Dressed Crab. — See page 79. _ Spinage and Eggs. — See page 45. Maccaroni. — See page 16. Mince Pies. — See page 8. Cheesecakes. — See page 32. . : ‘ Pea .. Tenderones of Veal, with truffles. * Breast of Veal, raggooed, Matelot of Tench. Small Ham, and greens. A raised Pie ala . Francois. is ‘ 4 g ¥ Two Chickens, with tarragon. Fillets ofGal mon, . “with capers. Leg of Lamb, roasted, and cucumbers. Legs of Fowl au Gratin. RST .COURSE. removed with FISH, reinoved with a ‘LOIN OF VEAL. 106 ~ Soup, sauce piquant, Boisseau. 1 § Fillets of Sole a la Italienne, with red sauce. Vegetables. [wo Chickens a li Reine. \ Araised Pie ala Amiens, | Small Piece of Brisket of Beef, and roots. Fillet of Sturgeon with sauce royal. Vegetables. ———-. Neck of Venison. . asparagus peas. Giblet Soup, removed with a CHINE OF - MUTTON. Lamb Cutlets, witl |) Leg of Pork a la }. Calves Feet, with t \ | An Omelet. - January 21. (Nor@?l)) BILL’ OF FARE.” SECOND COURSE. — Two Wild Ducks. A Ratifie Padding. —_—— An Apricot Tourte. ———a, —— French Beans. Compote of Apples Six Snipes. A Trifle. Asparagus. Mince Pies. ne ee ee ee | Mashroums. © _ A Souffle of _. Riee and Apples. A Hare. Broiled Mushrooms A Souffle of Ginger} —_— —— — Mince Pies. . — : Asparagus. A Trifle. Twelve Larks. Se (Se Re eee —— Compote of Pears.) — French Beans. - Plumb Tourte. ‘An Omelet. ; Almond and Curd Pudding, with wine sauce. : 107 No, 21. BILL OF FARE. VF FIRST COURSE. = 8 Pes Soup, Pe, soup is made the same as cressy, only leave out the tated carrot; use peas instead of lentels, and put aed read in the tureen, instead of rice. Fish. — See Appendix. Loin of Veal. —See page 49. Lamb Cutlets. — See page 93. - Tenderones of Veal and Trufles. — See page 125. _ Leg of Pork Ala Boisseau.— See page 47. - Breast of Veal, raggooed. — See page 5. Fillets of Sole a la Italian. — See page 43. Matelot of Tench. — See page 122. - Two Chickens a la Reine. — See page 42. _ Small Ham braised. — See page 14. | A raised Pied la Amiens. — See page 54. _ A raised Pie ala Francois. —See page 38. Brisket of Beef stewed, (see page 13) and Roots. — See Appendix. Fillet of Sturgeon, and Sauce Royal. _ Taxes the skin off a piece of sturgeon of about a pourid or setter ; cut it in long slices, (the same as you would salmon ‘or rolling) flat them, and make a farce with @ part of the sturgeon and scraped fat bacon, a few sweet herbs, a roll soaked in cream, and the white of an egg beat up to a froth ; mix all together in amortar, the egg last; season with pepper and salt, and put a very little bit of garlic to the farce ; spread the farce on ihe sturgeon, roll it up, and finish it the same as fillet of sole-; put the sauce on the dish, and then the sturgeon: if for meagre, do net use bacon, and ae the sauce with fish stock. / e 1 y \ mn ' z warn Ns ! a Mame eG Fillets of Salma rolled, with Caner Sauce —See pages. | Neck of Venison, roast. —See page 36. Leg of Lamb, roast, and Cucumbers. — See page 21. Calves Feet, ‘with Asparagus Peas. stock; take Siew Gut when quite tender, and put them it d cald water: ; when cold, trim them, and put them in a stews ‘pan, with a few spoonsful of soek put them by. the side of a stove; when warm, take them up, and lay them on a cloth to dry, then put them on a dish, and sauce over them. For sauce, see page 53, a Legs of Fowl au Gratin. is | Cur the legs and wings from two or three cold fowls that has been left from last dinner, or supper, (either boiled, roast fowls will do;) puta quarter of a pound -of butter in a stewpan, and chopped parsley, thyme, shalots, mushrooms, | and pepper and salt; when’ the butter is melted, break’ in two eggs, and beat them u p well with the butter and berbs 5 dip-the legs of the towl tg and then roll them in bread” crumbs, do them twice over; then have some clean lard in” astewpan, when hoi, put the fowl to fry of a nice gold colour; when the fowls are taken up, put in some parsley (that has been well dried) into fry; put the parsley in the) middle of the dish, and the Jegs and wings of the fowl round the parsley, . oe tee g Giblet Soup. —See page 6. } ‘2 Chine of Mutton. — See page 16. > | SECOND COURSE. Witp Ducks. —See page 16. Larks. —See page 9. OME : v _ Snipes. —See page 24° ie : Hare, — See page 18. . : A Souffle of Ginger. Gide Pur a quart of milk and cream on to boil ; put the peel of two lemons, a little cinnamon, and lump sugar sufficient to make it sweet ; let it boil for half an hour, then put it to cool, and put a quarter of a pound of butter in a stewpan, ks i sey ” ; a, a ad | ‘that will hold two quarts), and set it on the fire to melt ; 4eep stirring it over the fire until it leaves the bottom of the y wh Hgether, (otherwise the eggs would separate in the boiling) ; .)%hen well mixt, put half a pound of West India preserved : aii in small pieces, a large glass of brandy, and a ‘ttle nutmeg; butter a savoy cake-mould very thick with ) butter, not with the hand, but with a paste brush ; stick dried icherries on the mbuld, in any manner your fancy directs; put the souffle in, and put the mould into astewpan that has — Vboiling water that will come better than half way up the J mould ; cover the stewpan, and put lighted charcoal on the cover ; ‘keep it boiling very slow for an hour, or better; take | .)the mould out of the stewpanabout ten minutes before it is , wanted, by which means the souffle will keep firmer; before Jpitis turned out of the mould, run the knife round it, by way of loosening it; pour white wine sauce over it; the wine sauce is made as follows; put about an ounce.of butter-into } 2 stewpan, when melted, put about half a table spoonful of = flour, stir it until it is mixed with the butter, then white wine to it, to make it the thickness of melted butter; grate a little nutmeg in it, and put about half aglass of brandy in the sauce; pour the sauce over the souffle. | ; A Ratifie Pudding. _ Pena pint of milk, and a pint of cream into a stewpan, with the peel of two lemons, a little cinnamon, and. sugar; put it onthe fire, and let it boil for half an hour; then strain ‘it into a basin, and put the crumb of two French rolls in it; ) then butter a savoy cake-mould very well, and stick dried cherries according to fancy; then putin half a pound of “ratinesin the mould ; break ten egys into a bason, and beat them up well; then put the eggs.to the boiled milk, cream, and rolls; stir it well, so as to blend the rolls, eggs, and milk together; then pour it in the mould that has the ratifies in: finish it the same‘as the ginger souffle ; pour wine sauce ® Over it. a . ’ Almond and Curd Pudding to match the Ratifie or Soufile. — See Appendix. ) 7 110 A Souffle of Apples and Rice. “a at : Buancu the rice in water, then put it on to boil ina and puta little cinnamon on the peel of alemon:; let it bo until it becomes quite dry ;, then take it from the fire, and putit to cool; when cold, raise a rim round the dish, about three inches high, egg the outside of the rim, and likewise the dish, by way of making the rice stick to the dish; then fill the dish half way up the rim with marmalade eC then beat up the whites of four eggs, and put them over the | marmalade; then sift fine sugar over them, and put. the » dish in the oven; if the ovenis not hot enough, brown. it with asalamander. Broiled M: anbboue ' Pee them and put them in water for a few minutes to soak the grit from them; then put them on a soutiespan, sprinkle pepper and salt over.each mushroom, and puta” little oiled butter over them; put them in the oven; about ten.minutes will do them; pour the liquor that comes from | them. over the mushroums. Omelet-— See page 33. © Mince Pies. —See page 8. _ Apricot Tourte. -- See page 17. _ Asparagus. — See page 8. . French Beans. — See page 9. A Trifle.— See page 8. Compote of Apples. — See page 57. Plum Tourte, (the same as Damson)—See page 57. Compote of Pears. — See page 57. F apples; - LLL. E January 22. i 9 No. 28. BILL, OF FARE: _ FIRST COURSE, SECOND COURSE. Ct Mock Turtle, Two Pheasants. —- femoved witha CHINE OF MUTTON. | ’A Savoy Cake. |, | Basket of Pastry eB Blanquet of Fowl, Tenderones of || . | Lamb a la Poulet} raed vie ee ‘ikeeetia reat tele ee ian | Salsifie, Cauliflower a la } fried in battér, | flamond. ump of Beefal| |A Boiled Turkey, ; , ers 7st 3 - pet ake reper Brome Seestibinge cate War Potted Hare. . Brawn, with aspect 7 Three Sweetbread:} =| Fillet of Beef, larded, £0) larded, & Spanish , t Sree a Ee Blanc Mange. Jelly Marbre. etables. v and coliops. S sauce, aad onions, | French Beans. , Asparagus. Neck of Veal a la ASickine Pi . : Beshemeil. sacle i : Rice Fritters. ~. Mince Pies. Seap,Ham,braised,| | Soup Santé, Gioia. bot ~ and egulis. Haunch of Venison. Two Grouse. Three Teal. - A Goose. | {Fillet of Mutton, & f Mince Pies. Apple Fritters. BeticOUrbGGhS.” Tie ect Ee Asparagus. _ Spinage & croutons _- Three Breasts of Fowl, larded, and an emince. Fricandeau, and sorrel sauce. Orange Jelly. | | Cederata Cream. Vevetables Two Necks of Two Fowls, and Lamb @ Ja Che- ||Brawn, with aspect ‘| Potted Hare: celery sauce. vaux de Frize, & eucumbers. Salsifie, i meee a "eeaeion | Cauliflower. fried) in batter. A. Fricassee of: Moreau a la Rabbit. Créme, A Savoy Cake. * _ Pour Woodcocks,.. oe Bet Pe Mock Turtle, removed with ROAST BEEF. = Basket of Pastry. 112 No, 22. BILL OF FARE. * ‘FIRST COURSE.. ee M OCK Turtle. —See page 22. Chine of Mutton. —See page 16. Tenderones of Lamb A la Poulet. — See page 26. Blanquet of Fowl, with Truffles.— See page 48, Boiled Turkey, and Oyster-sauce. — See page 53. A Rump of Beef 3 la Daube, and ie ane none page 36. Fillet of Beef larded, and Spanish Onions. 1 og page 99. | Sweetbreads larded (see page 147) and White Collops. — See page 15.- Neck of Veal a la Beshemell, the same as a Loin of Veal. — See page 14. Three Breasts of Fowl larded, and an Emince. Cur out the breast of three fowls, and lard them; the other part will do for the emince ; finish the breasts the same as the sweetbreads, (see page 96. ) ‘The emince, see page 85. Soup a la Flamond.— See page 12. Haunch of Venison. — See page 2. . Soup a Ja Italian — See page 31. Ham, braised. — See page 14>.” Fillet of Mutton, and Haricot Beans. — See page® ' fA Goose. — See page 15, - A Sucking Pig. — See page 60. - 4 - palin Sane Drie . . = 26 ok 5. Shere Fricandeau (see page 97) and Sorrel Sauce.—See Appendix. + page 48; Two Fowls and Celery-sauce. — See page 99. Fricassee of Rabbit. —- See Fricassee-of Chicken, page ST. Two Necks of Lamb 4 la Chevaux de Frize.—See — 35 | mL et Morae a la Cream. Sant a slice of crimpt cod one day, and’ boil it the _ next, and while hot break it in flakes; put about an ounce _ of butter into a stewpan, with chopped shalot, parsley, and _ a spoonful of stock; let it boil for a minute or two, then put alittle flour, as much as will make it of a proper thickness; > _ then puta little stock, (if for meagre cream) ; give it a boil _ for a few minutes, put a little anchovy essence, squeeze a © little lemon juice, anda dust of sugdr; put the fish in the ) sauce; let it stand to get hot by ‘the side of a stove, but do not let it boil; put it in the middle of the dish, as nearly as possible. Garnish with paste or croutons. - 2 _N.B. Crimpt cod that has been left will do for this. _ - Roast Beef. — See page 7. ee PuHEAsANTs. —See page 18. -Woodcocks.— See page 24. _ Grouse.-— See page 105.. | _Teal.—.See page 9. _ | o Savoy Cake. — See Appendix. _ ~Basket of Pastry. — See page 23. _ Mince Pies. —-See page 8. Cauliflower 4 la Flamond. — See page 102. Salsifie, fried in batter. — See page 62.. ) SBrawn.—See page 7. Potted Ham. — See page 7. Jelly. — See page 31. Blanc Mange. —See page 66. Orange Jelly. -— See page 67. Cederata Cream. — See page 33. French Beans. — See page 9. Asparagus. — See page 8. — _« Mince Pies.— See page 8. Rice Fritters. — See page 78, Apple Fritters. ~ See page 91. — } Spinage.—See page 45. ) Potted Hare. — See page-10. - | I e | - | * Cae A ie oh oer January 95, soo a8 No 93) BILE “OF PARES ba: SECOND COURSE. + - FIRST COURSE. Pottage @ la Italienne, w0 Chickéns’ removed with a . BRISKET of BEEF and ROOTS. | Apricot Tourte. Mince Pies. Poulard 41a Petit Patés of Duchesse. Sweetbread: Z Stewed Peas. | French Beans. : « Roulard of Mutton with piquant sauce. Raggoo. Partridges, and cabbage. Mushrooms, A Wild Duck. } Four Snipes. . A Salt Leg of Pork, A Loin of Veal. boiled and geen — | Artichoke Bottoms. ‘i | Vegetables, -Maccaroni. Shoulder of Lamb, removed with a CHINE OF MUTTON. | A Fowl a la ; Beshemell. forges: Sam a sorrel sauce. — Cauliflower, and ‘n , | brown sauce. igi so fia | Lambs Feet, and Semels of Veal, & | asparagus peas. cucumber sauce. —— Mince Pies. Apple Tourte. | Soup Julien, : oot A Hare. No. 23. BILL OF FARE... FIRST COURSE. | oe | EL PE Travan Soup. — See page. 20. : Ki | ) Stewed Beef and Roots. —See page 20. | ei Soup Julien. — See page 56. . Chine of Mutton. — See page 16. Poulard a la Duchesse.— See page 12. age ae | 3 on TRAE a Petit Patés. —See Appendix. ro | Partridges and Cabbage. — See page 42+ > Roulard of Mutton (see page 15) and Piquant Sauce. —~ | Sée Appendix. — 8 / Hehe? ei | Leg of Pork; boiled, and Greens. : J} Tue pork will take two hours and ahalf to boil. Garnish 7) with greens. Send up a peas pudding with the pork, upon ‘) another dish. pigue, aay - dis J © Loin of Veal. — See page 49. Shoulder of Lamb, forced, and Sorrel Sauce. _ Bowne ashoulder of lamb, and fill it with forced-meat ; 7» -braise it for two hours over a slow stove ; when done, take it up and glaze it; put the sorrel sauce_on the dish, and ® the lamb on the sauce. | | Ma A Fowl é la Beshemell.. Cur the breast out entirely from’ a fowl that has been _ either roasted or boiled; put a rim of paste, (the same as raised pies are made of,) or arim of forced-meat; if paste, put it in the oven to bake; puta slice of fat and lean ham in the fowl to keep it moist: if you put forced-meat, put the fowl in astewpan, with a few spoonsful of stock to steam it; set it on aslow stove for one hour; then put a little lighted charcoal on the cover of the stewpan ; and if the fowl has been boiled, glazed it before it is sent to table ; mince the breast, and the breast of another fowl, and put them into some hot beshemell; squeeze a little lemon juice, and put a few drops of garlic or shalot vinegar, with . a dust of sugar, put the emince into the fowl, and puta few bread crumbs over it; drop a little clarified butter over it, and brown it, either in the oven or with a salamander. Send a napkin -under it. | 3 Semels of Veal, and Cucumber Sauce. — See page 94. Lamb’s Feet, and Asparagus Peas. — See page 53. i2 ‘SECOND COURSE.- Two Chickens, oe THey will take about fifteen minutes to roast. Mince Pies. —See page 8, Lig Apricot Tourte.— See page 17. hs Apple Tourte, the same as Apricot. Stewed Peas. —See page 43. ’ French Beans.—See pagegQ. | Raggoo Melé. — See page Qo 7) Mushrooms. — See page 17. | Ss Snipes.— See page 24. EN ag a Wild Ducks. —See page 16... - Hare. — See page 18. - 2 Silt vdadsciy Maccaroni. — See page 10. ee Asparagus. — — See page 8. , y - Cauliflower, and Brown Sauce. —See page. aS. at bain es Bottoms. — See page 51. ee | ae” | geez “aa | January 24. No. 24. BILL OF FARE. ‘PIRST COURSE. — {| ~—s spcOND COURSE. | White V. sivricelit Soups ‘remoyed with a HAUNCH. OF VENISON. Three Woodcocks. | Rhenish Cream. tit Olly. ‘Chartreuse of Roots, Small Mutton Pies, P| — ———— Cauliflower, with{ | Asparagus, with _ {Breast of Veal with Neck of Pork, brown sauce. ° eggs. | stewed peas. roasted. Oo) wesw eee . ’ \ ee A Souties of Fowl. Tartlets. Mince Pies. ’ | Souties of Hare. Fillet of Veal.2s 0 iA‘Chine. of Lamb, —_—_—_____— | Beshemell. Larks. % Two Rabbits. with cucumbers. Vegetables. A Souties of Wild Ducks. A Souties of - Pheasant. Mince Pies. Tartlets. Neck of Venison, French Beans, with and Roots. Sauce! A Goose. Salsifie, with sauce. ES EE i 3 Sal | en aU y aah shi Saal sr, aoa with giblets. Orange Jelly. Blanc Mange. Risoles. Partridge Soup, removed with a CHINE OF MUTTON. Two Wild Ducks. ‘No. 24. BILL OF FARE. FIRST COURSE. | | — | V erMiceil Soup. — See page 16. _ Haunch of Venison. — See page 2. Small Mutton Pies. —See page 20. me 118 ee _ Chartreuse of Roots. — See page 6}. Neck of Pork, roasted. — See page 21. — Breast of Veal. and Peas. — See page 43. A Souties of Fowl.— See page 85. Sahn: A Souties of Hare. — See page 53. vn ; on Fillet of Veal & la Beshemell. —See page 86. Chine of Lamb and Cucumbers. — See page 69. > A Souties of Wild Duck. Cur the breasts of two wild ducks into thin slices; butter a soutiespan ; sprinkle a little shalot; put a glass of Port wine in, and lay the wild duck on it: put the legs, and other parts of the wild ducks, into a stewpan, witha pint of stock, afew blades of mace, a few shalots, and half a pint of Port wine; set the stewpan on a stove to boil yery slow for two hours, or until half the liquor is reduced; then strain it off into another stewpan, and skim the fat off; | then set the soutiespan on a stove fora few minutes, and turn the wild ducks; when done, put it to the liquor that ~ the bones were stewed in; squeeze a Seville orange in it, _ dish it, and garnish with paste. Feces: | N.B. Do not put the stewpan on the fire after the souties has been put in the liquor; adda litthe Cayenne pepper. A Souties of Pheasant. — See page 55. | Neck of Venison and Roots. —See page 15. A Goose.— See page 15. a (| A Casserole of Rice and Giblets.—-See page 100. Risoles. — See page 47. Aha Say Partridge Soup. Braise four partridges until quite tender, then take them up, and cut off the legs, wings, and breast; put them into asmall soup pot; then put the backs and other” ‘tiimmings into the braise again, and if you have any pieces of partridge or pheasant put them in the braise with the other ; put about three pints mote stock to it, and set it to” boil very slow for one hour; then strain it off througha | tammy sieve, and skim the fat off as clean as possible ; then put the liquid to the partridges, givé it one boil, and skim— it again, to have it quite clear ; put asmall lump of sugar; cut a few carrots into any shape your fancy may‘lead you, | and turnips the same, witha few button onions ; boil them | : { ie Bh gare < , 119” Fi ; 3 in about a pint of good stock; when quite tender, put _ them to the partridges ; and then put all into the tureen.: > N.B. At another time, braise six bundles of savoy cab- _bages, and put them in the soup instead of the roots. H 4 Chine of Mutton, — See page 16. 1 S y : : ‘ “ SECOND COURSE, | W oopcocks.— See page 24, _ Larks,— See page 9. - Rabbits. — See page 10. Wild Ducks. — See page 16. _ Rhenish Cream.,— See page 50. Jelly. — See page 31. Blanc Mange. —See page 66, Orange Jelly. — See page 67. fs Asparagus, with Eggs. —See page 67. — Salsifie. — See page 44. Cauliflower. — See page 18. _ French Beans. —See page 9. Mince Pies. — See page 8. Sy Tartlets,— See page 23. 120° of ete ged Rees a5. No. 25. BILL OF FARE, « : GY FIRST COURSE. SECOND COURSE. Soup Cressey, removed with a Pet Four Part ridges. , 4 CHINE OF MUTTON, ° ree ame | a seraerr ee 1 LN SY ON RU AIRS a Ee Apple Pie. - Mince Pies. - {White Collops, and) |Lamb Cutlets, and Be Be ties Bache A ——| ae) mushrooms. : | piquant sauce. - Ff - French Beans. Spinage. | A Goose. | Neek of Venison. |] . | Was | | | apa Ta § Larks. Two Teal.’ a | - ASmall Ham, Olty Two Chickens a la r and greens. {7 Reine. 2 ; aA, oe TES Ea “a ; . Asparagus. Cauliflower. a Petit Patés of Veall | Fricassee of Rab-||__ | 2 and Ham. bit, with onions. Baeaiabe gag =—s i : 4 H Cheesecakes. Gosechanay. Pie. i | Roast Beef. Two Wild Ducks | No. 25. BILL OF FARE. FIRST COURSE. 7 ) le a : ew Soup Cressey. — See page 47, fey ke Chine of Mutton. — See page 16. _ ves ‘3 Lamb Cutlets. — See page 93. | White Collops. — See page 15. | Fricassee of Rabbits, and Onions. _- See page 70. Petit Patés of Veal and Ham. — See Appendix. Goose. — See page 15. Neck of Venison, roasted. — See page 15. Two Chickens a la Reine. — See page 42. Ham, braised. — See page 14. Roast Beef, — See page 7. * SECOND COURSE, , ‘ : se i . - oz PARTRIDGES, — See page 7. Teal.— See page 9. . 3 oe oe Larks.—See pageQ. sil o ahee ie Rios Wild Ducks. — See page 16, | rigs fed Apple Pie. —See page82. 9 Ne Mince Pies. — See page 8. , ae, Cheesecakes. — See page 32. Gooseberry Pie, — See Appendix, Spinage. — See page 45. French Beans. — See page 9. Cauliflower. — See page 18. - Asparagus, — See page 8, bs January 26. | gee RIL OF PARE. FIRST COURSE. - SECOND COURSE. ad ‘ i a A Tureen of Mutton and » Broth, with Roots, removed with 2 Spinage, TURKEY AND CHESNUTS. |]. “SP@t#eus- and croutons. Six Snipes. Ox Rumps and ~ (eas cabbage, and Spanish sauce. {| Compote of Pi- _ {g€ons, with truffles. A Trifle. Mince Pies. » A Sucking Pig. y is) « A Loin of Veal. Vegetables. eed A Fowl 2 le Stewed ied French Beans. Beshemell, _| Two Partridges, : | tewed, & cabbage. A CHINE OF MUTTON. A Hare. \ = : : : No, 96. BILL OF FARE. © \ ° FIRST COURSE, — ‘ 4 . * ‘ “< a # , Mutton and Broth, with Roots. 07 CORRE ORE | at) $y 4 Cor a neck of mutton into cutlets; then put the scrag, — and other trimmings into a stewpan with a few onions, a fag- got of thyme and parsley, and trimmings of celery; put — half a pint of water to the meat, and set it ona stove to ~ draw down, but not to catch ; then put about two quarts of — water to it, skim it, ,and keep it very clear, by letting it boil very slow by the side of a stove; then put the cutlets into a sinall-soup pot that will hold four quarts; put half a pint of water, some scooped turnips, and carrots, button onions, — and four heads of celery cut in small pieces; put it onthe 7 stove to draw down, when boiled quite dry, then fill up with ~ the mutton broth, being first strained through atammy sieve; _ let it boil very slow by the side of the fire for half an hour; ~_ keep skimming the broth as fast as the scum rises; if it should not be strong enough, put about a pint of good stock, season it with a little salt, and a small lump of sugar, - Turkey and Chesnuts.— See page 36. Ox Rumps and Cabbage. — See page 5. Compote of Pigeons, with Fruffies. - Draw the legs of four pigeons, (in the same manner as chickens for boiling) singe them, and fill them with force-. meat, and putasmall raw truffle in each pigeon; put the) necks and gizards in a stewpan, and any other giblets that | is at hand; about a quarter of a pound of lean ham, a few: onions, a few blades of mace, a ‘faggot.of thyme and pars- 7) ley, two or three bay leaves, half a pint of sherry, and a ~ pint of stock; wrap the pigeons up in sheets of bacon, ~ put them in the stewpan, and set the stewpan_over a slow .fire todo very gently-for an hour; then strain the liquor, ~ skim the fat very clean from it, and put a little butter into a stewpan to melt; when melted, put as much flour as wil) Bh 4 3] ie . ' | 193 re : ne make it of a proper thickness; stir it for a few minutes ° over the fire before the liquor is put in; then put the liquor in; keep stirring it all the while; let it boil for a few minutes, slice a few truffles, and put them in the sauce; take _ the pigeons up, and lay them on a cloth to dry; then put _.them oa the dish, and the truffles and sauce over them: there may be a few fat livers and force-meat balls added. _. N.B. Squeeze half a lemon, season with pepper - and salt, Xe. | | go _- Loin of Veal.— See page 49. | A Sucking Pig. — See page 60. - > .A Fowl & la Beshemell. — See page 115, i Partridges, and Cabbage.— See page 42. _ Chineof Mutton. — See page 16. ai . gee SECOND COURSE, SNIPES. — See page 24, Hare. — See page 18. } Asparagus. -- See page 8. Spinage. — See page 45. Mince Pies. — See page 8. Trifle. — See page 8. French Beans. — See page 9. Stewed Peas. — See page 43. January 2 No. 97. BILL OF P PARE, FIRST COURSE. i s ” alae of Peis, removed with Fs FISH. Semels of Veal, | with fine herbs, & ||° sauce piquant, ‘A Souties of Fowl, ' and mushrooms. aha srasse' an Oe A Ratifie and I ebster. Pudding. Neck of Pork, Apple Pie. AEE 8 roasted. oo " " 1 Breast of Lamb, I Spinage and. Eg ggs. 'Matelot of Tench.| | grilled, and’ q cucumber sauce. | "Fendues, in cases.| |. Four Partridges. A Chine of Mution. No. 27. BILL OF PARE. FIRST COURSEs2 2 whet ienant oe of Peas. — See Pea Soup, page 107, Fish.-—See Appendix, Semels. — Sce page 94. Souties of Fowl, and Mushrooms. — See page 85, aaa Neck of Pork, roasted. — See page OT SNe Breast of Lamb, and Cucumber. —See page 41, Matelot of Tench. — See-page 77. Chine of Mutton. See page 16. ° age : 195 / ma: Be Aa | 3 ; - .., SECOND COURSE. Larxs.— See page 9. 7 Partridges. — See page iE Ratifie Pudding. — See page 109. Apple Pie, Sah Barbaries.— See page 82. Escalloped Oysters. — See page 24. Fondues in Cases. — See page 17. Spinage — See page 45. ‘Cauliflower. — See page 18.. A Lobster. Spit the tail, and crack the claw: garnish,with parsley. January 28. ‘No. 28. BILL OF FARE. FIRST COURSE. SECOND COURSE. ~ « Flemish Soup, removed with 4, FISH: A Pheasant. French Beans. » A Lobster. ———= Minced and broiled Beef Steaks, Turkey. : AS Apple Pie. Cak itd ls Jelly. ee ee ere ee ¥ A Haunch of Venison. Pigs Feet & tars: Maccaroni. gri ed and mince. Salmie of Partridges Anchovy Toast. | A Chine of Mutton A Wild Duck ‘126 s No. 28° BILL OF FARE,. FIRST COURSE. a | ~ Flemish Soup. Sutce six onions, cut six heads of celery into small — pieces, and slice about twelve potatoes: put about a quar- ‘ter of a pound of butter in a stewpan, and half a pint of “water; set it on a stove to boil very slow for an hour; — then fill up the stewpan with stock ; let it boil an hour, or until the potatoes, &c. are dissolved; then rub it througha tammy, and puta pint of cream; put it into a small soup pot to keep hot; the cream should be boiled before it is “put tote sone aa > N.B. If for meagre, use water instead of stock. Beef Steaks. | _ Beer steaks should becut from the rump and broiled over a clear charcoal fire ; put a little shalot on the dish, a bit of cold butter, and a table spoonful of ketchup, and to be very particular in sending them hot to table; all the other part of the dinner should be dished before the beef-steakes are put on the fire; season them with pepper and salt. | | Minced and broiled Turkey. _ Tue minced is done the same as an emince of fowl; see page 85. Part the legs and score them, and pepper and salt them; make three pieces of the back, split the rump-’ piece, score them, and pepper and salt them; put a little oiled butter in a tart pan, and lay the bones of the turkey in; put the tart pan in the oven to warm the turkey through, — then put it on the gridiron to brown; lay it round the emince. 1 : s | Salmie of Partridges. Le SALMIE of partridges is made from what is left from the day before. The process is the same as a salmie of wild duck, only use no port wine, but put a glass of sherry, | Pigs Feet and Ears. — See page 35. Chine of Mutton. — See page 16. 0 f \ ; mo) * : of . ESECOND.COURSE.> «>. 4 ; a ‘ ; ‘ J \. Fa / od ; “om f ae | oe es / Purasant.—See page 18. Wild Duck. — See page 16. | Lobster. —See page 32 ©" French Beans. —See page 9. |. } ~Maccaroni.—Seepage16. 0 aaa Anchovy Toast. — See page 79. Jelly. —See page 31, . Apple Pie. Seepage 82. ee 2 B 2 s rt ‘ January 90. . No. 29. BILL OF FARE... FIRST COURSE. SECOND COURSE... ‘ Soup and Bouilie, : removed with a ‘TURKEY AND CHESNUTS.. \ Three lVeodcocks. “Beet Root. | Asparagus ‘White Colfops. - Cutlets Dragneau 3 ae hile | .au Concombre. seine as A Barberry } -. “ Ham and : eee of ee and ; Jelly. Gooseberry greens, ashore ose. |} Apple Pie. ~ | Tart, eee! Fricassee of Chicken, swith niushrooms., Petit Patés of Oysters. Salsifie, rf F enc s . m aue ' neh saps fried in batter. 7 | Hare: Roast Beef. & No. 29. BILL OF FARE, . : ; a% | ‘ : - FIRST. COURSE. Soup and Bouillie.—- See page 31. Turkey and Chesnuts.— See page 36. Lamb Cutlets. — See page 93. White Collops. — See page 15. Petit PAtés of Oysters. — See page 70. Neck of Mutton, roasted. Saw off the chine bone, and about two inches of the rib bones, first strip the meat from them ; put it on a lark spit, butter and salt it; then put two sheets of paper over the mutton, tie it on, and then tie it on the spit; about an hour will roast it. ; : . ie Ham and Greens. — See page 14. A Goose.— See page 15. ; Roast Beef. — See page 7. Fricassee of Chicken. — See page 37. moe SS Fame SECOND COURSE. Wooncocks. — See page 24. Hare. — See page 18. | Asparagus. — See page 8. French Beans. — See page 9. ‘ Beet Root. | Bott the beet root in water until tender, then peel it and _ cut it in slices; put it into a stewpan with a little vinegar and coulis, let it boil slow for a few minutes, so as to draw. f ks ' 129 bi coulour enough to make the sauce red ; earniee it with button onions, boiled tender ; ‘pour a little of the red sauce over the onions. ete Salsifie fried in batter. — es page 62. Gooseberry Tart. — See page 75. bs Apple and Barberry Tart. Sunset the tartpan with short paste; put half a yslenan half barberries ; put sugar, and cover it in, and finish the same as other tarts. ] % January 30. Reader “No. 30. BILL OF FARE. FIRST COURSE. __ SECOND COURSE. Giblet Soup, removed with a HAUNCH OF VENISON. Four Pheasants. Cauliflower. Maccaroni, Two Sweetbreads, An larded, Emince of Mutton, and sorrel sauce. with cucumbers. y -_--—————__—_———- {| Raspberry A Savoy Apricot Ale of Two Tourte. eC Cake. + fourte. Tongue, Pork 4] Chickens | eee | . tand greens. ork a la Chickens | | Boisseau. a la Reine. ER gS A OO ee \ . : Artichoke Bottoms Loin of Lamb, Raggoo Mel€é. in sauce. A Civet ef Hare. | |braised, glazed, & celery sauce. PD AE = SE RIAA BPTI EC SBE a ee ~ ae 180 “ F - » No. 80. BILL OF FARE. > FIRST COURSE. — | Guster Soup. — See page 6. Ne ater hs VO An ‘Haunch of Venison — See page 2. oh Leg of Pork ala Beshemell. — See page 47. An Emince of Mutton and Cucumber — See page, 48. Sweetbreads larded, and Sorrel Sauce. — See page an Two Chickens Ala Reine. — See page: 42. Tongue, and Greens. — See page 56. it A Loin of Lamb, braised, and Celery.— - See page 0 6. A Civet of Hare. — See page 26. -~ Chiné of Mutton. — See page 16. Ss SECOND COURSE. | par Purasax 1 ~-See page 18. Savoy Cake.— See Appendix. Rabbits, roasted. — See page 10. : - Maccaroni. — See.page 16, | Cauliflower. — See page 18. . Raggoo Mellé. — See page 9. Naat Artichoke Bottoms. — See pageSl,. E 131 | aur 7 January 31. pape | No. $1. BILL OF FARE. i - = FIRST COURSE. SECOND COURSE. Soup a@ la Reine, — Four Partridges. removed with a LOIN OF VEAL. reneh Beans. — BF risk pint | Selly. | Spinage, with croutons. Escalloped Oysters Calves Liver and Bacon, with piquant sauce, © Pork Cutlets, with} mashed potatoes. roasted. Haricot of ato A Chine of Mutton. Leg of Lamb, | Fondues in cases. Beef Olives, with shalot sauce. A Hare. No. $1. BILL OF FARE. FIRST COURSE. Th —. a he Soup ala Reine. — See page2. ~ Loin of Veal. — See page 49. Leg of Lamb, roasted. — See page 37. Pork Cutlets, with mashed Potatoes. See page 6. | K 2 - ! ey 132. ; Pe es Cue Liver and Fiatha: ee re Cor the liver in thin slices ; then cut as many pieces of bacon as there are of liver, fry the bacon first, and the liver _afterwardsin part of the fat that comes from the bacon ; Gif: %@ there is too much fat in the frying pan the liver will not fry _erisp) put the liver and bacon on the back of a sieve to drain | the fat from it, then dish it round the dish ; put a piece of bacon between each piece of liver; put piquant s sauce in the \ middle, «77 | Beef Olives (see page 36) with Shalot Sauce, See mar | * pendix ; ‘ A Haricot of Mutton. —— See page 2]. syste Chine of Mutton. — See page 16. SECOND COURSE. i _ PaRrTRiIDGES. — See page 1. : x Jelly. — See page 31. bee Ee ee iy Hare. —See page 18. WR Sea: French Beans. — See page 9: =" ration Escaloped Oysters.—See page 24. Se ey Bball irks . Fondues, in Cases.—See page 17... -Spinage and Croutons,— nee page 45. HY 4 é ” t ¢ - ’ - Mushrooms broilec} | Asparagus. quet of Veal, 1] Bisgens aos May . iw and mushrooms, | || Cr@Paudine, and jj_____ | poivrade sauce. a ry Apple Pie.and Custard. | Neck of Veal. | ] } vege a | : . Smal! icasse ae Cauliflower, with ed Pies. | Resins oh preach "Beals, white sauces ~ j , 1" @ : A Chine of Mutton. | Four Partridges. | 133" , i * et ie > Nel ee f Poi . : oP ! + te oe! ” February ‘i fee aa mi a No. 32. BILE OF FARE. po ‘First course. ~ |” SECOND COURSE. : | ; ———- oe a —* uae, i \ Soup oN removed with a BOILED LEG OF PORK. Three J Voodcocks. - No. 52. BILL OF FARE. “FIRST COURSE. V ermiceni SennenrSee page 16. Leg of Pork, boiled, and Greens. —See page 115. Pigeons a la Crapaudine. — See page 100. Blanquet of Veal. — See page 74. A Neck of Veal, roasted. Saw off the chine bone, and about two inches of the rib bones, put it on a lark spit, butter, salt, and paper it; it will take an hour to roast; unpaper it afew minutes before dish- ing time, baste with butter, sprinkle with salt and dredge it; put gravy and butter in the dish, | 184, A Fricassee of Chi¢ken. — See page $7. Small Mutton Pies. —-See page 20. Chine ‘of Mutton. — See) page 16. ~~ i a SECOND COURSE. v Wooncocks. — See page 24. Partridges. ~~ See page a 4 Apple Pie (see page 82) with Canals — See spends Cut off the top of the pie, and put the custard over t apples; cut the top in sippets, and put them round the pie. Asparagus. — See page 8. 7 ; Broiled Mushrooms. — See page 67. _ Cauliflower. — See page 18.. | French Beans. — See page ge - February 2. No. 33. BILL OF FARE. ie 3 BIRSTGO URGE, \ SECOND COURSE. | dean and Soup, with Roots, removed with a A Pheasant. TURKEY, boiled, and Oyster Sauce. “Si Ter ’ Asparagus. - ‘ ‘Truffles. Tenderones of Mutton Cutlets, . ' | Weal, and truffles. plain, broiled. ron Gooseberry A Tapioca | A Damson j Lamb Pie, | Ham, and | Pigeon Pie, Tart. * Pudding. Tourte. in a dish. greens. in a dish. ' ' | } ! | A Civetief Hate: Fricassee of Rabbit Fondues, in a case. French Beans: with onions. , ; | i A Sirloin of Beef ; ' Six Snipes. bi F x * “ aed : - 6395 By Ai eal - No:3s, BILL OF FARE. oni % ‘FIRST COURSE. Murron and Broth, &c. — See page 122, Turkey and Oyster Sauce. — See page 53. . Mutton Cutlets, plain broiled. Cur the cutlets eitherfrom the neck or loin, trim them neat; broil them over a clear charcoal stove; season. them with pepper and salt; they should be sent to table as hotas possible. : Tenderones of Veal and Truffles. — See page 12. Pigeon Pie, in a Dish. Draw in the legs of six pigeons ; season them with pepper and salt, chopped shalots, mushrooms, and parsley, all mixt; lay beef steaks at the bottom of the dish; put’a little stock - between each layer of beef steaks; (as otherwise, the steaks are apt to stick together when done,) lay the pigeons on the beef steaks, put in eight hard yolks of eggs and cover the pie with puff paste; it will take an hour to bake; when done, put about half a pint of good stock and coulis, mixed, |. | s Lamb Pie, ina Dish. . ‘Cour upaloin of lamb into chops, season them with pepper and salt, chopped shalot, parsley, a very little thyme, and chopped mushrooms; lay them in the dish, put a littlé stock between each layer of chops; put hard eggs, and cover it with puff paste; it will take an hour to bake ; when done, put a little stock and coulis, mixed.» Ham. — See page 14. : Civet of Hare. — See page 26. Fricassee of Rabbit, and Onions, — See page 74. Roast Beef. — See page 7, po 136 ; SECOND COURSE. 7 putas tf A PHEASANT.— See page 18... / Six Snipes— See page 24. Gooseberry Tart. — See page 75. . Damson Tourte. — See page 57. \ _ Asparagus. — See page 8. French Beans. — See page 9. Fondues. — See page 17. | get mf A Tapioca Pudding. — See Appendix. : 3 . February 3. No. 347) BILE) OR BARE: | 6°) a FIRST COURSE. | SECOND COURSE: Pea Soup, Xemoved with “A Wild Duck. FISH. : , ae Spinage & Eggs, A Lobster. ‘Compote of x An are of | rt Pigeon. urkey, and Legs, || ___ | &c. broiled, S 4 a a ’ Blanc Small > | . Puffs. ; or A Fillet of Veal Mange. Pud ings. ey ala Beshemell. 4 Ox Rumps,'‘and {| Anchovy Toast. Asparagus. cabbage, and Spanish sauce, A Salmie of Pheasazit. A Leg of Mutton. rat ig ee 187 . No. 34. BILL OF FARE. _ FIRST COURSE, a lel | P EA Soup. — See page 107. | Fish. — See Appendix. Ee ibet of Veal a la Beshemell. — See page 86. Fore Leg of Mutton. | Lec of mutton will take two hours pomcers follow the same process as for a chine of mutton. gy An Emince of Turkey, and broiled Legs, &c,—-See _ page 120. ) Compote of Pigeon. — See page 112. } Salmie of Plieasant and Partridge. —See page 196. BS Ox Rumps and Cabbage. —- See page 5. ~ an SECOND COURSE. _Witp Duck. — See page 16. _Larks. — See page 9. Blanc Mange. — See page 66. Asparagus. — See page 8. . Spinage, and Eggs, poached. — See page 45, — Lobster. — See page 32. | Small Puddings, — See Appendix. Anchovy Toast. — See page 79. Puffs. __ Purrs are made of puff paste, cut in square Boe and } sweetmeat put in, and turned over. ‘ ‘ “138 be ee 13 eFebruary 4. Oo a a No, 35. _BILL OF FARE. Pike ; ‘ ~ FIRST COURSE. SECOND COURSE. | ‘ vw ! ay ' +, ‘ ; Flemish Soup i | aa 4 pee ! Two. Chickens. © removed with 4 h FISH. ee, - Breast of Lamb, |/Crayfish au Gratin. ae Matelot of Tench | | grilled, and : : piquant sauce. we 4 : 4 ; me A: Custards, in | - Neck of Pork. | é GSS. Seas Jelly. Apple Pie. : aren . As d : A Fow! a la Beet Sieokse es) FRiliags nt Fondues in cases Bedhienielk shalot, and ketchup » &C » ty | sauce. A Chine of Mutton. || Tevo Rabbits. No. 35. BIDL OF FARE. 4 FIRST COURSE, . igen K LEMISH Soup. —See page 126.. Fish. — See Appendix. Se Neck of Pork. ~See page @1, Chine of Mutton. — Sce page 16, ‘Matelot of Tench. —= See page 77. aul Breast of Lamb, grilled, — See page 128. Chine of Mutton:—~ See’ page 10. Beet f Ste: th S. ~~ See page 195, A Fo Wwia la Beshemell. -—~ See page Ls, iy if ». 38g ae SECOND COURSE. | on me Teo. Chidhene: “Teo Shiehens will take about fifteen or twenty minutes, to ast; baste them with butter when they are nearly done = hen sprinkle them with salt, and dredge them with flour ; 3 vut gravy in the dish, and send bread sauce in a boat. Crayfish’au Gratin. — See Lobster, page 51. | Cauliflower a la Flamond. — See Page 102. _ Jelly. — See page 31. Fendues. — See page 17. -~ Apple Pie. — See page 82. - Custards in Cups. — See Appendix: Asparagus and Eggs -— See page 67. Rabbits. — See page 10. _ . PP LLL LIL LLL LLL \ | , Bie wary 5. ; No. 36. BILL OF FARE. FIRST COURSE. __.j|... SECOND COURSE. | A Tureen of Hodge Podee, Four Partrédges. remo:ed with. a i ‘LOIN. of VEAL ala PEGHEMEL iL. t } Two Ac thraads, Partie pcsled pislsargonis fried in batter. Bisaghet of Fowl, ; arded, and sorrel with trufiles i . sauce. : , ee hs A Damson | A Chantilla | A Barberry ih Neck of Chine of Tourte. |» Cake. Tourte. | Mutton, A Turkey Bia dekis and boiled, and | & chesnuts, ry al turnips. y ry q- - —|| \Salsifie, fried in| | Cauliflower, with ers 7 A Duck boned, batter. _ | brown sauce. Sontics of Rabbits)’ | hoced, braised, and . and mushrooms. stewed peas Bae ao ‘A Hare. A Sirloin of Beef. Artichoke Bottoms,| | 140 No. 86. BILL OF FARE. FIRST COURSE, y A TUREEN of Hodge Podge. | A Loin of Veal a la Beshemell. —See page 14. A Turkey and Chesnuts. — See page 36. A Sirloin of Beef.—See page 7. Blanquet of Fowl, and ‘Truffles, — See pace. 7a, Two Sweetbreads, larded, ‘and satis hl Sauce. — See page 85. - - Chine of Bacon, and Gridna, se ee page 50. Neck of Mutton, boiled, &e. — See page 49. Two Ducks forced, and braised (see page 27) and Stewed ‘Peas. — See page 43. Souties of Rabbit, and Mushrooms. — See page 35. os SECOND COURSE. ware A: PaRTRIDGEs. —See page 7. ) me vant Chantilla Cake. —See Appendix: A Hare. — See page 18. | Broiled Mushrooms. — See page 07. ° | anes Artichoke Bottoms, fried in Batter, — See Saliifie,’ “page | 62. Ifthe artichokes are dried, soak them. | '~ Damson Tourte. — See page 57. Barberry Tourte. } |, SHEET a tartpan with puff paste, put preserved barberties | _ an, and crogs-bar it. ‘ Salsifie fried in batter. — See page 62. - Cauliflower and Italian Sauce, — See page 18, ~ I4h February 6. \, ('No.'37. BILL.OF FARE, 4 FIRST: COURSE. | - .. SECOND CCURSE. Rice Soup, with Chicken, Three Woodcocks. ~ removed with a és ee oe LEG of LAMB, boiled, ae rant PPmeee: Raggoo Melé. Asparagus, Petit Patés of |. | Fillets of Fowl,’ . . Veal and Ham. larded, and emince. ' PA A Ratifie A Souffle of » Pudding, and | Jelly. Rice and . [ ‘wine sauce. Appies. | A Goose, v4 ’ “PP | ——————————1t Cauliflower, with Cardoons, with Beef Palates, Cutlets of Pork, white sauces brown sauce : forced, and rolled, and sauce rober. and a raggoo. Two Widgeons. A Chine of Mutton. ee en ee . | | No. 37. BILL OF FARE. HIRST COURSE. i ll Rice Soup, with a Chicken. | . Buancu about half a pound of rice, and putitinto a : stewpan with one or two chickens, and a quart of stock ; set the stewpan on a stove to boil very slow, until the chickens are very tender, and the rice the same; then put as. much stock as will fill the tureen : skim the fat very clean from the soup...» sre \ ; ; ae 142 - A Leg of Lumb boiled, the Loin fried, and Spinage. — ‘Tue leg of lamb should lie an hour in water, before it is put into boil ; an hour and a quarter will boil it, except it is a large one; cut the loin into: chops, and the kidney into. — slices; leave the fat to the kidney ; puta little clarified butter into a frying pan, and the lambchops in; season them with pepper and salt, fry them ofa light brown, put spinage round the sides of the dish, the chops on the spinage, and the deg of lamb in the middle. Bus ; 0 Fillets of Fowl, larded (see page 64) and.an’ Emince. — See page 85. | tte: Petit Patés. — See Appendix. Pork Cutlets, and Rober Sauce. .. Pur butter into a stewpan, with chopped shalot, parsley, thyme, pepper and salt, and mushrooms; when the butter is melted, then put it to get half cold; put some clarified — butter on a soutiespan, cut the cutlets either from the neck | or loin, trim them neat, dip them into the butter, and roll them in.bread crumbs; put them on the soutiespan, and _ finish the same as lamb cutlets; put them round the dish. ‘and the sauce in the middle. ; shia St ix Beef Palates. — See page 41. Goose. — See page 15. Chine of Mutton. — See page 16, a a SECOND COURSE, Woopcocks. — See page 24, — Jelly. — See page 31. Widgeon, the same as Wild Duck. — See page 16, . Raggoo Melé. — See page 9. _Asparagus.— See page 8. E A Souffle of Rice and Apple. — See page 110. , A Ratifie Pudding. — See page 109. ~ Cauliflower, and White Sauce. — See page 18. Cardoons. «Trim-them and stew them in stock until quite tender ; then put a little coulis to them: garnish with croutons... W450: “ ae 3 LB ‘ebruary 7, : No. 38. “BILL OF FARE. wild ; FIRST COURSE. =|} - SECOND COURSE. N , | a ? . ¢ , Soup Santé," -- i. Four Partridges. removed witha » | | . : FILLET OF VEAL. é t'. ‘Maccaroni, with ; ‘ Parmasan cheese. A vaiedd' Pie, with Tenderoneés of mutton & potatoes. Laimb, with mushrooms. | . y i , Blanc .| A Chantilla Orange Mange. Basket Jelly. A Sparerib -of Pork. : h | brie ae Mushrooms, , A Salmie of Wood-|" A Fowl ala. MAPS. ERA cocks a la'Tartar. Beshemelh. | . Pole ‘ A Hare. A Leg of Mutton. a =). No. 38. BIDLPOF FARK re FIRST COURSE.. Sour Santé. — See page 38. | Fillet of Foals Pur.some common stufling in the flap, skewer the veal up, so as to make it round ; put it ON a spit, butter it very well, sprinkle salt on it, put two sheets of white kitchen paper over it, and tie it on with twine; two hours will roast it; put gravy and butter on the dish ; when the paper is taken off the veal, baste it with butter, and sprinkle it with salt and flour, the last thing. j : | 144 | -Tenderones of Lamb, and Mushrooms. — See page 26. A Mutton, and Potatoe Pie.— See page’35. | A Bacon Sparerib. — See page 42. Fowl] 41a Beshemell. — See page 115. A Salmie of Rupod vores —See Salmie of Wild Ducks, page 30. Leg of Mutton, roasted. Ir will take two hours to roast. Observe the same di- rections as for.a chine of mutton. SECOND COURSE. PARTRIDGES. See page 7. Chantilla Basket. — See page 62. Hare. — See page 18. Maccaroni.— See page 10. Poached Eggs (see page 83) and Ham. . Orange Jelly. — See page 67. Blanc Mange. — See page 66. Mushrooms. — See page 17. Truffles. —See page 6. Braise them, and put them in a napkin, and send them up hot to table. / ~ ' ie 145 yer a February 8. No. 39. BILL OF FARE, FIRST COURSE. SECOND COURSE. ~ Soup Santé, — : tite a ee Two Wild Ducks,’ removed with a HAUNCH _of LAMB, larded, ‘And Cucumber Sauce. ered : 1 oe te |] Stewed Celery. ioral gg A Cirhies of Rabbit} |A. Fricandeau, and and rice. sorrel sauce. Apricot “Crean h | Mince Pies. ‘Tourte. Cream. | Brisket of Beef, stewed, and roots. FNS ME DT EAI PN ED SR Spinage and Artichoke Bottoms, ‘Two P side i _ Croutons. with sauce. ben ee A Paté Goodeveau|| - Two Rabbits. Loin of Veal. No. 39. BILL OF FARE. FIRST COURSE, PG Ee Soup Santé — See page 38. Brisket of Beef (see page 13) and Roots. —See Appendix. Haunch of Lamb, and Cucumber. — See page 54. Loin of Veal. — See page 49. Paté Gudeveau. — See page 36. Fricandeau (see page 46) and Sorrel Sauce.—See Ap- pendix. A Currie of Rabbit, braised. —See page 16. Partridges, and Cabbage. —See page 42. 146 4 SECONDCQURSE. .-. ¢ am Witp Ducks. — See page 16. Rhenish Cream. — See page 50. Rabbits, roasted. — See page 10. _ ate sii French Beans. —See page 9. . Mince Pies. — See page 8. Apricot Tourte. — See page 28. “alt: | Stewed Celery. Ee Trim the celery into equal lengths, put it into a stewpan, with about half a pint of stock; let it boil till the stock is quite reduced ; then put a little coulis, and give it one boil. Artichoke Bottoms. —See page 31. Spinage. —See page 45. / \ . ¥ February 9. | i No. 40. BILL-OF FARE. FIRST COURSE. SECOND COURSE. Carrot Soup, removed with a HAUNCH OF VENISON. Stx Snipes. ; Two Chickens, An Omelet Me ctaveuisg? |, Mutton Cutlers, boiled, iid Sanne # nOmelet, | |. : sparagus plain, broiled. NTS ie ee ee of | Neck of. |} Tartlets of A Savoy Darioles, | Pork. ‘Apples. Cake. iu paste. raggooed. ‘ Calves Feet, with|! Cardoons, with Escalloped Spanish onion, and sauce. Oysters. sauce. Tongue glazed, and greens. | Four Partridges. Roast Beef. 7 oO a r -No. 40. BILL OF FARE ‘ss | FIRST COURSE. Carrot Soup. ae six large onions aun put. ahh intoa Weictisan: with about a quarter of a pound of butter, and four heads of celery ; grate six large carrots, (but only the red part, as the yellow is strong and sweet,) put the grated part into a stewpan with the celery, and a pint of stock; put the stew- pan over a slow fire to simmer for an hour; then put two quarts of stock, and the crumb of two “‘Rrench rolls; let it boil for a quarter of an hour; then rub all through a tammy, and put the soup into a ‘small soup pot, to keep hot: do not let it boil after it is rubbed through. Haunch of Venison. — See page 2 Chickens 4 la Reine. — See page 42. Mutton Cutlets, plain broiled. — See page 135. ', Goose. — See page 15. Breast of Veal, raggooed. -~-See page 5 Neck of Pork, roasted. — See page 21. ’ Calves Feet (see page 108) and Spam Sauce. — See ‘ Appendix. — Tongue. — See page 56. Roast Beef. —See page 7. Seem CS 0 a di _ SECOND COURSE. » Swipgs.— See page 24. | _ Savoy Cake. —See Appendix. Partridges. — See page 7. . Tartlets. — See page 23. Darioles. — See page 39. Cardoons. —See page 142. - Escaloped Oysters, —See page 24. L 2 148 February 10. No. 41. BILL OF FARE. FIRST COURSE. “SECOND COURSE. Turnip Soup, removed with FISH. Three Woodcocks.. | White Collop, a Fondues, in cases.| |Spinage and Eggs. a sweetbread, . larded. ane Haricot of Beef. / ) Small Puddings. a Apple oe Lobster. Loin of Veal. | Tart. | 4 } Pork Cutlets, and mashcd potatoes. Sausages, and red |} Cauliflower, with | cabbage. . sauce. Anchovy Toast. A Chine of Mutton. Three Teal. No. 41. BILL OF FARE, | FIRST COURSE. Turnip Soup. ~ . | Bi UT abouta quarter of a pound of butter into astewpan, and half a pint of stock; slice eight or ten turnips very thin, and put them in the stewpan, and then set it over aslow fire to do gently for an hour; then put two quarts of good stock, and let it boil gently for an hour; then rub it through a tammy ; return it into the stewpan to keep hot, but do not let it boil. : Fish. — See Appendix. » White Collops (see page 15) and Sweetbread, larded.— ‘See page 85. 3 eae : : 149 Lee ee rae. of Beef. Cor about sixteen, or eighteen slices of brisket Pe beef (that, has been stewed) in) ‘the shape of cutlets, lay them round the bottom of a stewpan, the same way as cutlets on a dish; put about three spoonstul of stock in the stewpan, and set the stewpan by the side of the fire, so as-to warm the beet; then dish the beef round the dish, and put ha-- Tricot Beice in the middle: the roots should be piled up rather high. ilalia | Loin of Veal. —See page 49. Chine of Mutton. — See page 16, ork Cutlets, &c.—See page 96. Sausages, and Red Cabbage. es Sausaces are generally had of the poulterer, Red cab- bage should be stewed in the following manner: cut the. cabbage very thin, and put it into a stewpan, with a slice of ham, and a piece of butier at the bottom, about half a pint of good stock, and about a gill of vinegar; set it on a slow fire to stew for three or four hours ; when very tender, put a little more good stock, a.table spoonful of sifted sugar, and a little pepper and salt: let it boil until all the liquid is reduced ; then put the cabbage on the dish, and the sau- sages on the cabbage; the sausages should be pricked with a fork before they are fried to hinder them from bursting, SECOND COURSE, W oopcocks.— See page 24. Teal. —See page 9. Lobster. —See page 32. _ Spinage and Eggs, — See page 45. Fondues.—- See page 17. Small Puddings. —See Appendix. Apple Tart. —See page 129. Cauliflower. — See page 18. Anchovy Toast. —See page 79, - “T50N! f February A Retin No. 42. BILL OF FARE. FIRST. COURSE. C rayfish Soup, | removed with SECOND COURSE. A Pheasant, FISH. F penn Beans, a thicayeiind’® Poulet a Ja Petit Patés of bee der 5 « Duchesse. Oysters. | sty d | tifi I wit ieee) ay ae og ats Pork. 5 5 : ‘ Cardoons, with ’ A Matelot of Eel. Scorch Collops, An Omelet: brown sayce. | Fillet of Veal.- | Two Wild Ducks. No. 42. BILL OF FARE. FIRST COURSE. Crayfish Soup. Pick the fish from a hundred. of crayfish ; put the fish — between two plates until they are wanted ; put the shells into - amortar, with half a pound of butter; and about a dozen. - anchovies ; let all be well pounded, then put it into a stew- pan with a quart of stock, (if for meagre, use fish stock) ; set it on the fire to boil for an hour, then strain it through a hair sieye, and put it back into the stewpan, and three pints more of steck to it, and the crumb of two French . P51. rolls; give it a boil, then take it from the fire and rub it through a tammy ; have a little lobster-spawn pounded, and tub it BPOUED,. with the soup; return it into the stewpan, __ Or soup pot, to keep hot, but be careful that it does not boil after it has been rubbed through the tammy ; taste it to _know if it wants any seasoning. iy ho Pat the fish in the soup when finished, Fish. — See Appendix. : Oyster Patés. — See page 70. Poulet a la Duchesse. — See page 12. Matelot of Eel. —See page 30. . - Scorch Collops. — See page 49. - Fillet of Veal. — See page 143. Loin of Pork, see Neck of Pork, page 21. SECOND COURSE. PHEASANT.— See page 18. Wild Duck. — See page 16. French Beans. — See page 9. Maccaroni. — See page 10. Jelly. — See page 31. Ratifie Pudding. — See page 109. Cederata Cream. — See page 33. An Omelet. — See page 33. Cardoons. — See page 42. Nebes AS = ; . - ‘February 12. oo No. 43. BILL OF FARE. Pu FIRST COURSE, “SECOND COURSE: Soup ala Reine, Two Easterlings. . removed with a TURKEY, with Chesnuts and Sausages,|} ~ Raggoq of Cauliflower, with | Semels, and sauce piquant. Combs, &c. beshemell. ‘ Two Sweetbreads, , : mice Jarded, and white | ‘| Risoles, in paste. collops. . Goeseberry Chantilla Apple end Se ig Pie. - Basket. nactllS f Fillet of Leg of Ham, Pie. Veal a la Lamb, braised, & Flamond. roasted. spinage. % Fillets ot Poni, French Beans. Stewed Celery. larded, and asparagus peas. Sidotns of Beck Sex Snipes. No. 43. BILL OF FARE. FIRST COURSE. eee a Soup ala Reine. — See page 2. Turkey, and Chesnuts. —See page 36. Leg of Lamb, roasted. — See page 37. Sirloin of Beef. — See page 7. Risoles in Paste. Ro tu out some puff paste rather thin, brush it over with 7 egg, cut it out with a cutter in the shape of a cutlet, put some emince of fowl on the bottom of one of the pieces ABB | ef paste; then put another over the emince, do it over with egg, and sprinkle a few very fine bread crumbs over the risoles ; have alarge stewpan half full of lard; when quite hot, put the risoles in, fry them of a nice gold colour; fry _ some parsley: put the risoles round the dish, and the fried parsley in the middle. j : : Two Sweetbreads larded (see page 85) and White Col- lops. — See page 15. _ oe : Fillet of Veal 8 la Flamond.— See page 20, Ham braised (see page’23) and Spinage. — See page 84. Semels.—See pageQ4. | | Fillets of Fowl (see page 64) and Asparagus peas. — See page 65. | : We SECOND COURSE. FEastTeryines, see Wild Ducks, page 16. Snipes. — See page 24, ’ Chantilla Basket. — See page 62. Cauliflower, &c.— See page 18. Raggoo Melé. —See page 9, Gooseberry Tart.—Scee page 75. Apple and Barberry ‘Tart. —See page 129. Stewed Celery. — See page 146. French Beans, — See page®, 154 mh Februaty 13: jet No. 44... BILL. OF FARE. “*- FIRST COURSE. >. ||... SECOND. COURSE, Soup Cressey, “W ~ | SOUFFLE.OF. GINGER. . TURKEY AND TRUFFLES. : : - a - My A Basket of . Fillet of Beef, ; ey 2 Jelly Marbre. Pastry. ayes [wo Chickens ala Whe larded, &c. Petie | eed Spanish sauce. 2, wort . = nae ee ee fee net} Caulifiower 4 la Yoana Lamb Cutlets 4 la A Souties of Hare,]! Créme. , ° peree Ne: Ttalienne. with truffles. $ perce | eS aaa Bac é J a} aa * A Fowl ala Daube,}- A Chartreuse. | ©, gee Sr Ba satduelig omamented, & J : payps, and aspics 1 ~ 4 : Pottage a la Cressy _ Soup. Santé, removed. with Fish,| {removed with Fish,|}; Three Woodedcks, Three Grouse, removed with a removed with a removed with 4+. removed with a Ham, braised, Rump of Beef a la x Veuliie Pie. Trate Pic, and spinage. Espagnol. . + Petit Patés of | | A raised Pie of |Jan Aspic of Brawn,| | A Wax Basket of {Chicken and Ham. Mutton & potatoes. worked, Crayfish, & FeO Fa eee ERAS = ue 1 A Souties of Fowl | &}| Semels of Farce, : 7 ae f o i * } oot Wal . f and Truffles.” | i with sauce piquant.) French Beans, Wien Lao 0 SES etiam vanes SS (OP ee eee with sauce, Three Partridges, « |Shoulder of Lamb, ats stewed, and larded, and : cabbage. asparagus peas, A Chantilla Orange Jelly en Oe. Basket. Marbre. Soup ala Reine, oe e , removed with reen Lr008C, ( FISH, ’ removed with a 4 removed with 4 : . RATIFIE PUDDING, . ‘SIRLOIN OF. BEEF. ite ee enna \ 160 No. 47. BILL OF FARE. FIRST COURSE. is ’ Soup ala Reine. — See page 2. Fish. —See Appendix. Turkey and Truffles. — See page 4. Two Chickens a la Reine.— See page 42. Fillet of Beef, larded. — See page 29. Souties of Hare. — See page 53. Lamb Cutlets a la Italian. — See page 93. Soup Santé — See page 38. | Fish. — See Appendix. Rump of Beef a la Espagnol. —See page 36. | Timball of Pigeon. Put stewed pigeon into the mould instead of chicken , and maccaronl. Chartreuse.— See page 61. Soup Cressey. — See page 47. Fish. — See Appendix. Ham braised. —See page 14. ,Araised Pie of Mutton and Potatoes. — See page 35. Chicken Patés — See Appendix, Semels of Farce, with Piquant Sauce. MAkt some good truffle farce as follows: cut fine half a pound of veal row, six: fat livers, half a pound of fat ham, about a quarter of a pound of Jean ham, the marrow from. two beef bones, chopped truffles, a little shalot, and pepper and salt; put all into a stewpan, set it over the fire for afew minutes, and keep stirring it all the time; when the veal gets white, take it from the fire, and putit to cool; when cold, put it in a mortar, and pound it until quite fine; © then take it and make it into semels, (the same size as yeal ‘ } 161 semels,) dip them in egg, and then in bread crumbs ; put clarified butter on a soutiespan, and finish the same as veal semels; put them counid, the dish, and the sauce in the middle. A Souties of Fowl and Trufiles Whigs page 85. A Shoulder of Lamb, larded shee page ey and Asparagus Peas. — See page 53. Three Partridges, and cabbage. — -See page 42. Soup a la Reine. — See page 2 Fish. —See Appendix. Sirloin of Beef.— See page 7. ) SECON D COURS E. A Bea Fowl, ata: — See page 156. A Souffle of Ginger. — See page 108. Basket of Pastry. —See page 23. Jelly Marbre. — See page 74. Asparagus — See page 8. Cauliflower.— See page 18.5 Wax Basket with Prawns. — See Appendix. | Fowl a la Daube, ornamented and garnished with Aspic. Bonz a fowl, and fill it with farce, (see Appendix). Lay the bottom of a stewpan with fat of ham, or bacon; put half a pint of stock; put the’ fowl in, and cover it with bacon and paper, let it do ver y gently for two hours; then put it to cool in the liquor and fat; when cold, ornament it with different coloured tat, as fancy and abilities enable you; _ put chopped aspic round the edge of the dish, aud on the top part of the fowl. ‘he aspic is made as. follows: lay the . bottom of a’soup pot with lean ham, cut up aknuckle of - veal, two old fowls, the bones and giblet of the fowl that was daubed, and any other trimmings that are at hand; the shanks Vike: are cut trom shoulders, or legs of mutton that are going to be dressed, are very useful articles; put in a dozen onions, a faggot of ‘thyme and parsley, a little mace, and two or three heads of celery; put six quarts of second stock, and set it on a stove to boil; when it comes to a boil, take the pot off, and putit to the side to boil very slow M | er for four or five howrs ; if is not requisite to skim it, as it does: not matter about its being clear: when it has boiled a suf ficient time, strain it off, and let it stand until next morning; — then take the fat very clean from the stock, put a pint of it into a stewpan, with half a pound of lean ham, cut very small, about twelve shalots, one small single clove of garlic, - a few taragon leaves, and three or four bay leaves; set the stewpan on a stove to boil for about half.an hour; then put all the stock into astewpan, and strain what the shalots, &c. were boiled in, and put it to the other; add alittle taragon. vinegar, and set it on a stove tomelt; when melted, break in twelve eggs and shells, whisk all up together, set it on a brisk stoye ; keep whisking it until it boils ; let it boil fora few minutes, then run it through a jelly bag, and cleanit,. as you would calves foot jelly. N.B. If the stock is not strong enough, - put a_ little isinglass. A Wax Basket. — See Appendix. Grouse. — See page 105 W oodcocks. — See page 24. - A Truffle Pie, hot. Raise a pie according to the size of the dish, in length and breadth, but not more than three inches deep; make a good truffle farce, (see page 160); fill the pie with the farce then lay in a pound of truffles that have been braised and peeled; cover the truffles with sheets of fat ham, then cover | the pie, and ornament it as you think proper; put it into rather a slow oven; half an hour will bakeit ; when done, cut the top off, and take the fat ham away ; pour a glass. of Madeira wine in, put the top on the pie again, and send it up to table quite hot. : ‘ - Aspic of Brawn. Pur a little aspie in the mould, so as to cover the bottom ; when cold, ornament it either with flowers or different co- Joured omelets ; then put a little. more aspic, (but be very careful how you put it in, for if not done with care, you will disturb the work); when cold, put a little more; then put in the brawn, cut in neat pieces; and fill up the mould with aspic ; wnen cold, turn it out; (dip the mould in milk Warm water) garnish with sliced lemon. : Mushrooms. — See page 17. . Orange Jelly. — See page 67. Chantilla Basket. — See page 62. ~ - 4, . et ee . eG 163 ‘French Beans. — See page 9. ~ Ratifie Pudding. — See page 109. " A Green Goose, : “A GREEN | goose will take about twenty minutes "1 roast 5 the fire should be very quick, so as to make the goose eat crisp ; baste it well with butter, salt and flour it before it is taken from the fire, send it to table as soon as possible after it is taken from the fire; put good gravy in the dish; make it a general rule never to pour gravy over any thing that is roasted, for by so doing, the flour and salt is washed off i it, and makes it eat insipid, & + pes February 17. No. 48. BILL OF FARE, a FIRST COURSE. one SECOND COURSE. ——E— Soup de Asperge, — | Two Chickens. EB removed with FISH. 1 Lobster. Asparagus. i _Breast of Lamb, { grilled, and cucumber sauce. Blanquet of Veal, with mushrooms. ~ % ’ Apple and ~ | Neck of Veal Barbe wy, Pie. a la Beshemell. Stewed Oysters, and croutons. - Spinage and A Salmie of Eggs. Woodcocks. Morue ala Créine, Chine of Molec oe 4 Wild Duck. entre ; M 2 ‘ 7 | eet ea aha No. 48. BILL OF FARE. | _ FIRST COURSE, =- Asparagus Soup, clear. Bou a sige of asparagus® peas in a quart of stock until tender, then put three pints of good stock, give it a boil, and put asmall lump of sugarin. N.B. If for white, make a liaison of four eggs, and about — a pint of beshemell. 3 Fish. — See Appendix. Blanquet of Veal with Mushrooms. — See page 74. Morue a la Créme.— See page 113, Breast of Lamb, grilled. —See page 41. Neck of Veal a la Beshemell. — See page 14. Salmie of Woodcocks, the same as Wild Duck. —See © p2ge 89. Chine of Mutton. — See page 16. SECOND COURSE. ‘Two Chickens, roasted. — See page 139. Apple and Barberry Pie. — See page 129. Wild Duck.— See page 16. Lobster. — See page 32. | Ae Siti’ 2: Asparagus.— See page 8. Spinage and Eggs. — See page 45. : Mince Turkey, and} — 165 February 18. i No. 49. BILL OF FARE. | FIRST COURSE.) SECOND COURSE. White Vermicelhi Soup, removed with ~ ¢ FISH. four Snipes. Na icked Crab. . Mush a | Broiled Salmon,’ A picke 7 7 ushrooms gs and Bz pay ene Back, and capers. broiled. : s ia : A Gooseb | A'Leg of Pork . Pie. ee. a la Boisseau. ; ; en ' ‘“? | - Pigeons ala Ss | A eee A : teaks, . - - Crapaudine, with cain ete Asparagus. Fondues, in cases. mushrooms. Leg of Mutton. Lhree T eal. No. 49. BILL OF FARE. Ss FIRST COURSE. W HITE Vermicelli Soup. — See page 16, Fish. — See Appendix. Broiled Salmon, and Capers. Curt the salmon intoslices; before it is-split, pepper and salt it, and put it into a tart pan, ora soutiespan that has been buttered; put the salmon into the oven for about ten ; a 165 ‘ minutes, ben take it out, and put it on a gridiron to . grill; wash a few capers, and give them a boil in a little | stock’; ; strain the stock off, put a little coulis, and a little anchovy essence ; put the sauce on the dish, and the sal~ mon on the sauce. ry N.B. If for meagre, make the sauce from the fish stock. Minced and broiled Turkey.— See page 126. Leg of Pork ala Boisseau. — See page 47 f Beef Steaks. —See page 126. | Pigeons a la Crapaudine. —Sce page -100. Leg of Mutton, roasted. — See page 137. ae ep RAS a SECOND COURSE. : Sed — See page OA. . Gooseberry Pre. Por bottled gooseberries into a cas ; cover it in with puit ' paste. . : “Picked Cr by: — See page 79. 3 "4 Mushrooms. — See pege 17. Vondues. — See page 17. Asparagus. — See page 8, ‘Teal. —See page 9. ». (167° February 19. Pate, Ie. 50. '. BILL OF: FARE. Fd FIRST COURSE. | SECOND COURSE. Soup Julien, removed with a , : dieht Snipes. TURKEY AND TRUFFLES. ee? ~* : Cauliflower, and : Petit Patés of |: ip aed of aisit Lan pies Asparagus. \ Chicken & Ham. |, eda . mushrooms. " : A Ramp of Beef a é ee ; Ham bra'sed, and la Daube, with, ! eso Per bake. , greens. ; Spanish onions, _ and sauce. y —___—_———= , Three Teal. Larks. Leg of Lamb, | %| Two Fowlsala || ~~ . { boiled, & spinage. = Reine. i A a a manna Fillet of Veal a lal |Neck of Pork, with|| Basket of Pastry. Blanc Mange. Beshemell. ~ gauce robex. A Souties of Hare. Lamb Cutlets a la}} French Beans. _ Raggoo Mei€é, Italienne. 7 ‘Soup, ‘removed with a A Pea fowl. SIRLOIN OF BEEF. ‘ + No. 50. BILL OF FARE. FIRST COURSE, ag ee Soup Julien. Cor turnips and carrots into neat pieces of about an inch long, and rounded off at the ends; cut three heads of ces 1646)... ee a lery i in piec es of about an inch long, and about two dozen of button onions pecled very even, (but be careful not to cut the root of the onions; put all on to boil inca little ‘stock ; when tender, put as “much stock as will fill the tureen, and give it one boil’; put a lump of sugar in it. 'N.B. The pupsisis should be boiled. in water for (ms minutes before they are put to the other roots. Turkey and Truffles. —See page 4. Tenderones of Veal. — See page 12.. » Petit Patés. —See Appendix. — Rump of Beef ala Daube, &c.- — See page e 36. | os Ham braised. — See page 14. Two Fowls a la Reine. — See page 42. Leg of Lamb boiled, and Spinage. — See page 26. Neck of Pork (see page 21) a Rober Sauce. —See Appendix. Fillet of Veal ala Beshemell. {See page 86. Lamb Cutlets a la Italian. — See page 93. Souties of Hare. — See page 53, _ Soup Vermicelli, white. — See page 16. om ‘Sirloin of Beef. — See page 7. : SECOND COURSE. SNIPES. — See page 24, Larks. — See page 9. Teal, — See page 9. Pea Fowl. — See page.156. . Asparagus. —- See page 8. ae : Cauliflower. —.See page 18. | Raggoo Melé. —See page 9. French Beans. — See page. 9. Jelly. —See page 31. , Blanc Mange. — See page 606. : Savoy Cake.—-See Appendix, — Basket of Pastry. —~ See page @3. 1€9, eR ; February 20. No. 51. BILL OF FARE. FIRST’ COURSE.’ ’-* SECOND COURSE. — Soup, gy removed with @ Two Wild Ducks. LOIN OF VEAL. A Currie of Rab- White Collops, Mashrooms. Sea ‘Kail. - bit, with rice. with mushrooms. me tr Apricot Tourte. Artichoke Bottoms. ; ao with sauce. Brisket. of Beef a} 4 : . 2 es of Lamb, with _la Tremblanc, ox ff 2 haricot beans. with roots. _ Salsifie, fried in batter. Apple Fritters. A Volevent, with a blanquet of. pea-fowl. Fillets of Mutton, |: AR GEL AS DIR | and cucumber. Cauliflower, with beshemell. ica A Chine of Mutton. Three Woodcocks; - No. 51. BILL OF FARE; FIRST COURSE. Sovr. of any kind. Loin of Veal. -—- See page 49. White Collops. — See page 15. A Currie of Rabbit. — See page 16. Leg of Lamb, with Haricot Beans. — See page 37. Brisket of Beef Tremblanc. — See page 13. Fillets of Mutton, and Cucumber. — See page 48. ‘ i : 170. Volevent of a Blanquet of Pea-Fowl. Cur out the volevent and bake it; the blanquet is the same as any other fowl. | . : A Chine or Mutton. — See page 16. 7 ’’ SECOND ‘COURSE, i Wiip Ducks. — See page 10. Woodcocks. — See page 24. Mushrooms. — See page 17. Artichoke Bottoms. —Sce page 51. | Sea Kail. oe ‘ : Seta kail is dressed the same as asparagus, _ Apricot Tourte — See page 17. | | | | Apple Fritters. —See page 91. _ he 7 — Salsifie fried in Batter: — See page 62. Maccaroni (see page 10) and Cauliflower.~ — See page 18, Se” a a” a a ~~ ee oe oe 0 ee a ee a a a a ae rn February 21. No. 59. BILL OF \ FARE. | | a FIRST COURSE. SECOND: COURSE: 3 7. 4 \Mutton and Broth, with Roots, x — A Capon. removed witha LEG of PORK, boiled, and greens. ‘ | Asparagus. 7 peas Pas . Small Compote de spe Mutton Pies. Pigeon. “See ee thee ee L , Raspberry | A Savoy Plumb’, fi . A Breast of Veal, ‘Tartlets. Cake. . Puffs. bf] with a raggoo.' ; bd | Souties of =. |’ ‘ New Potatoes‘in | - Mutton, 3] . ctr a Napkin, French Beans. i with cucumbers. wia‘beshemell. ; seats : Ribs of Beef. Shoulder of Lamb a N | ee No. 52. BILL OF FARE, f FIRST COURSE. Mi UTTON and Broth, Ke, — See page 122. Leg of Pork, boiled, and greens. — See page 115. Compote of Pigeon. — See page 122. Small Mutton Pies. — See page 20. Breast of Veal, raggooed. —See page 5, Fowl A la Beshemell. — See page 115. A Souties of Mutton. — See page 38. Ribs of Beef. — See page 3. CA SECOND COURSE, ‘ A CAPON. — See page 62. A Sayoy Cake. -— See Appendix. Truffles in a Napkin. — See page 162. Puffs. — See page 137. Tartlets. — See page 44. Asparagus. — See page 8. French. Beans. — See page 9. : New Potatoes. Bort them, and put them ina napkin; put alittle salt in the water, \ Shoulder of Lamb. A sHouLDER of lamb will roast in twenty minutes; baste ™ it with butter; flour and salt the lamb before it is taken from the fire, : Warns sl 2 - February 29. No. $3. BILL OF FARE. SECOND COURSE. \ i FIRST COURSE. at NS peed od Soup Santé, Four Pigeons, é .removed witha =| |BRISKET of BEEF, stewed, and Roots, Cardoons, with brown sauce. “Asparagus. , f Calve’s Liver and Lamb Cutlets, and '- Bacon, fried. “} . -spinage. ‘Apple Pie, with Custard. | Neck of Veal. | + SM at AA rs EE -Salsifie, — fried_in batter. Veal Olives, with i sauce restauret. A broiled Fowl, Sea Kail. ‘and mushrooms. i | , Tio Rabbaa. A Chine of Mutton. No. 53. BILL OF FARE, FIRST COURSE. ae Sante, —— See page Boy Brisket of Beef (see page 13) and Roots.—See Appendix. Neck of Veal. —See page 37. . Broiled Fowl, and Mushroom Saice. | Cura large fowl ii quarters, put it on a lark spit,tie it oy a spit, and put it down to roast until the fowl 1s three - ~ ' I ‘i ° \ 178 \ | parts done, (keep it well basted with butter while at the fire); then take the fowl up, finish it on a gridiron, and season it with pepper and salt while there;. the mushrooms should be put in a stewpan, and a small piece of but- ter, a little pepper and salt, and a slice of:lean ham ;_ set the stewpan on a slow stove to stew gently for half an \hour; then put some coulis to the mushrooms, squeeze a lemon, and put a dust of sugar; put the fowl on the dish, and the mushrooms over the fowl. -It is a-custom at most inns, only to split the fowl down the back, and broil it entirely on a gridiron; in my opinion, it looks aukward on the dish, and . is generally burnt. _ ‘ | Veal Olives. — See page 3. Chine of Mutton. — See page 16. SECOND COURSE. Pigeons roasted. | ScaLpD some parsley, and chop it, mix it with about two ounces of cold butter, a little pepper and salt, and put it in. the pigeons ; put them ona lark spit, not through the middie of them, but through the side, instead of any other skewer; they will take about fifteen minutes; baste them frequently with butter, salt and flour them before they are™ taken from the fire; put parsley and butter on the dish, and, then the pigeons. Cardoons. — See page 142. Sea Kail, same as Asparagus. Asparagus. — See page 8. Salsifie, fried in Batger.—See page 62. Apple Pie, with Custard. — See page 134. Rabbits.— See page 10. ; aa ‘ > February 23. No. 54. BILL OF FARE. FIRST COURSE. SECOND COURSE. ‘ Soup a la Flamond, . removed with a Six Snipes. LOIN OF VEAL. : > at = a9 ie , x j French Beans. Mushrooms. Two boiled bet Chickens a la Reine. BLEND ‘gah ~ Mutton Cutlets riblet. Cederata | Fondue, Flew: ey Leg of Lamb, : | Cream, | ina case. y e roasted. . | Fs ate Raggoo of Cock’s | _- STB A Tongue, A Haricot of a ed te Sea Kail. _ g Combs, Ke. and greens. Beef. : 3 Chump of Beef. Two Widgeons” | \ No..54. BILL OF FARE.) .; FIRST COURSE, a «3 ae Soup ila Flamond. —See page 12, Loin of Veal’— Seé page 49. Leg of Lamb, roasted. — See page 37. © Two Chickens a la Reine. — See page 44, Mutton Cutlets, riblet.—See page 135. ‘a Haricot of Beef. — See page 149. _ : A Tongue, and greens. —See page 56, Roast Beef. — See page 7. ~ SECOND COURSE. asi eae @ Qeme eeu SNIPES. — See page 24. Mushrooms. —See page 17. French Beans. —See page Q. Fondues. — See page 17. Jelly. — See page 31. , | Cederata Cream, — See page 33. | Raggoo of Cocks Combs, same as Melé. - See page 9, Sea Kail. — See page 51. 7 Widgeon, same as Wild Duck, see ‘page 16. aa. PPL LBL LL LLP LO LO LL LOL LO LOL” LA PL . February 24. No, 55. BILL OF FARE.”- .- “* FIRST COURSE. ‘ || SECOND COURSE. a tes a Soup, os Two Woodcocks. removed with ) FISH. Anchovy Toast. Maccaroni. Cutlets of Sweetbreads, and {Snipes a la Tartar. | poivrade sauce. — - mr . Apple Pie. Fillet of Veal. | An Omelet. : Asparagus, A Capilotade A Souties of of Fowl. ~ Hare. Two Chickens. Chine of Mutton. > pe ae No. 55.’ BILL OF FARE, ~:~ \ _ FIRST COURSE; Soup of any sort that is convenient. Fish. — See Appendix. ) ree Snipes a la Tartar, same as Woodcocks. — See page 73: Cutlets of Sweetbread.~-See page 158. - | Fillet of Veal.— See page 143. __ A Souties of Hare. — See page 53. Chine of Mutton.— See page 16. ait Capilotade of Fowl. _ ER Txis is made from the remainder of roast fowls that is left from either dinner or supper: cut the fowls up in neat pieces, the same as for a fricassee, put the trimmings into a - stewpan, with a few shalots, a faggot, a blade or two of mace, about a quarter of a pound of lean ham, and about a pint | of stock ; let it boil slow for half an hour, strain it off, and puta bit of butter into a stewpan; when melted, put as much flour as will dry up the butrer, and stir it over the fire 5 then put the liquor.that the bones of the fowl were boiled — in, set the stewpan on the fire to boil for a few minutes, strain it through a tammy sieve, and put it tothe fowls squeeze a little lemon juice, put 4 little sugar, and pepper and salt ; lay the fowl neat on the dish, and garnish with croutons, - ; ne “at Spas . “SECOND COURSE. Woopncocks.— See page 24. Maccaroni.— See page 10. | Anchovy Toast. — See page 79. Apple Pie. —See page 82. | Omelet. — See page 33. _ Asparagus. — See page &. Roast Chickens. —See page 139. 177 , 2h ‘ebruary 26%. © 2 > Bio) 156. “BILL ‘OF FARES, FIRSIT* COURSE. - SECOND SOURSE a A Pea Foul, larded, - | removed with a SOUFFLE of RICE and APPLES. : ————— Soup &@ la Reine, removed. with pe FISH, s ~ removed with a TURKEY AND TRUFFLES. ; 6 €, 4), basket of Pastr Two Ducktings, aS J: boned, forced, aud turnips. {wo Sweetbreads, and’ “asparagus peas. Peer ES Nees. Jelly ai Marbre. * r Sui Bae * " Mushroonist Asparagus. _ | Fillers of Sule & la Ltalienne. } Souties of Fowl, aad Truffles. Raggoo Melé. Lobster au G rat. A Crayfish Pudding. , Petit Patés of © Chicken. A Leg of Lamb, ornamented, and aspic jelly. A Wax Basket, Lamb's Heart, with prawns. . Sweetbreads, arded, aud a purée of sorrel, Fillets of Hare, larded, and a- purée of the saine, —}. ——$$ + Four Ree trades removedswith a Truffle Pie. ee 2h RO Eee ae Giblet Soup a la Tortue, removed with Fish, removes with a Chine of Lamb, larded, anc chervil sauce. Eases | Exe \ ~ Three Grouse, removed with a Charlotte. Partridge Soup, - removed with Fish, removed with a Fillet of Veal ala Daube. ° SE eee A Fowl ala Daube, ornamented, and aspic jelly. A Wax Basket of Crayfish. Fillets of Rabbit, Jarded, and mushroows. Grenadines and Sorrel. —— Atlets of Oysters. Mushrooms. Small-raised Pigeon Pie. Sinai] Mutton Pies. —— ee ‘ Asparagus. Raggoo of Cocks Combs, &e. Fillets of Whiting a la Hollondoise. Souties of Veal and ‘Truffles. — A Souffle of Two Chickens Two Partridges, A Carmel Basket a la Reine. and cabbage. Orange Cream. of Pastry Soup Cressey, removed with A Green Goose, FISH, removed witha removed with a 2A TIRTR PTID HAM. RATIFIE PUDDING, 178. No.36. BILL: OF FARE.§° = FIRST COURSE. | eR Soup dla Reine. — See page 2, . Fish. — See RRO: _ Turkey, and Truffles. — See page 4. Two Ducklings, and. Turnips. — See page 27 ‘Three Sweetbreads, and Asparagus Peas. Tun sweetbreads are not to be larded: blanch off three heart sweetbreads, lay the bottom of a stewpan with sheets of bacon, and the sweetbreads on the bacon, put in half a pint of stock, and cover the sweetbreads over with sheets of bacon ; sct the stewpan on the fire to do very gently for half an hour, then take them, and put beshemell over them ; cut French beans into leaves and stalks, make a rim found each sweetbread, and a sprig in the middle, and put them into a stewpan to keep hot; when they are wanted, put the asparagus peas on the dish, and the sweetbreads .on them ;° garnish with paste, or croutons, Fillets of Sole 4 la Italian. — See page 43. A Souties of Fowl, and Truffle. —See page 85. Petit Patés of Chicken. See Appendix. Crayfish Pudding. Bost a hundred of Crayfish, (put a little salt an vinegar in the water), pick the fish from the tails and claws, put them into a mortar, with a quarter of a pound of butter, twelve anchovies, without washing, and the spawn of a lob- ster; let it be well pounded and rubbed through a tammy- sieve, then put it intoa bason, and break in twelve eggs, only. one at a time, and mix that one with the crayfish before you put in another, and so on, until all the eggs are broken in; then put in the crumb of two French rolls that has been soaked in cream, beat it all well, together; butter | the mould with butter that has been clarified, and is three parts cold, put the butter on the mould with a paste brush, put the rayfish into the mould, and the mould into. a stew- 2. 179 ‘pan of ube’ water, (the water should come half way up the mould): set the stewpan on a stove to boil slow, put the cover on, and some lighted charcoal on the cover: it willtake an hour to finish it; turn it out on the dish, and put red Italian sauce round the edge of the dish: garnish _With paste. N.B. The sauce anoutl be white, and made red with the spawn of a lobster pounded and rubbed through a Biamy . sieve : Squeeze a little lemon juice. Lambs Sweetbreads, larded (see page 65) Ae a Purée ot ‘Sorrel. —See Appendix. © & Fillets of Hare, larded, and a Purée of the eee under then. Tue fillets of hare are cut the same as fillets of rabbit ; the remaining part of the hares are put into a stewpan, with a few shalots, about a quarter of a pound of lean ham, a faggot, a few’ blades 68 mace, half a pint of port wine, and half a pint of good stock; set the stewpan ona stove to boil very slow for two hours : ; then strain the liquor from the hare, and pick all the meat off the bones ; ; put the meat to the liquor and the lean ham; put it into a tammy, rub it ; through, and put it intoa stewpan to keep hot: put the purée on the dish, and the fillets en the purée, N.B. The fillets are done the same as fillets of rabbit. Giblet Soup. —— See page 6.. Fish. — See Appendix. Chine of Lamb larded, ene Chervil Sauce. Cur the fat from the fillet of a chine of lamb and Jard it thick and strong; either roast it, or doit in the oven; if done in the oven, put a pint of second stock on the bottom of the dish ; slice a few onions, a head of celery, a carrot, and half a pint of vinegar; pour half a pint of ‘salad oil over the lamb, and cover. it with sheets of bacon and white paper, being first buttered ; when done, glaze it, _ and put the chervil sauce on the dish, and the lamb after- _wards; if the lamb be roasted, put alark spit up the back bone, and tie it on aspit; put plenty of bacon/over it, and pre over the bacon, but do nat press it tight, as the arding should not be flattened; an hour will roast it, and about the same time wil] bake it, ook that depends upon the size of the lamb. Partridge Soup. — See page 118. ° Fish, — See pRpenee, iy | ee ond ne Fillet of Veal 4 la Daube.—See page 2a. N @ | ) hoe See Fillets of Rabbit larded (see page 65) and Mushrooms — Nee page any | tae dup saeome oll Grenadines (see page 86)_and Sorrel Sauce: See Ap- pendix, as onat TT ” a or - . A Raised Pigeon Pie. RAIsE a pie, and prepare six pigeons the same as for a compote, see page 122; put beet steaks in the bottom of the pie, and the pigeons on the steaks ; cover the pie in, and ornament it, (all raised pies should be made the ue before | they are wanted, but not baked); it will take two hours to bake it; when done, take the top off, and put in six hard yolks of eggs, and fill itup with coulis. | ) AA N.B. Cover the pigeons over with bacon before you put the top on the pie. . Small Mutton Pies. — See page 20. Chickens a la Reine. — See page 42. Partridge, and Cabbage. — See page 46. Soup Cressey. — See page 47. | Fish.— See Appendix. — | Ham, braised. — See page 14.. i a. DAG alte saosin nea : SECOND COURSE. A Pra Fowl, larded. — See page 156. Foye A Souffle of Apples and Rice. — See page 110. : Jelly Marbre.—See page 74. ; Basket of Pastry. — See page 23. Asparagus, — See page 8. __ Mushrooms, -—See page 17. Lobster au Gratin, — See page 51. Raggoo Melé. — See page 9. os ¥ _Leg of Lamb, forced and braised. See Fowl] a la Daube, for cold, page 3. Wax Basket. — See Appendix. Grouse. —See page 105. Woodcvocks. — See page 24. A Charlotte. oti . ' a é é i . Burrer the mould very well, and line it with bread cut thin, and about two inches wide, and in length the same 181 | : ek. : depth as the diould: dip the bread in warm clarified butter, put the bread one piece half over the other; then cut a piece the size of the bottom of. the mould, dip it in but- ter, and put it in the mould; then brush the bread over with egg to make it stick together when baked; then fill up. the mould with a marmalade of apples, and cover it in with | tart paste; put it ina slow oven for three quarters of an ‘hour; then turn it out of the mould into a dish. N.B. The marmalade. of apples is made as follows ‘ peel the apples, and cut out the cores, put them on to’ boil in a_ little water; when they are sufticiently” broke, rub them | through a hair sieve; ‘put a little cinnamon, a few cloves, the peel of two lemons, with the apple, when they are put on | to boil first; put the apples into a small preserving pan, with as much sifted lump sugar as will make them sweet ; “give the apples about ten minutes boiling, keep a spoon in the preserving pan to stir them, and keep the apples frem, sticking to the bottom; when the apples begin to get flat, squeeze lemon juice in to make them sharp. _A Truftle Pie; — See page 162. rh A Fowla la Daube, ornamented, &c.— See page3. Atlets- of Or ysters.* | ) Buancn the oysters, and beard them, put them on a skewer that is for that purpose, do them over with eg& sprinkle a little pepper and salt over. them, and. then. put bread crumbs over; do the oysters over twice with egg and bread crumbs, drop some clarified butter gver them “with a paste brush, broil them on a slow fire ; the gridiron should be brushed over with oiled butter, that thes: oysters should. not stick to the bars; send ae" oysters on the skewers to table, - Raggoo of Cocks Combs. Biancu the combs, and then put them on in a little stock; when the combs are tender, puta little sauce. toumey, give the raggoo one boil, and ‘dish it up; garnish qwith croutons. - ; Carmel Basket.— See Appendix. Orange Souffle. —See page 102. The jelly is whipped tp with a whisk, until near stiff, then put in a mould. . A Green Goose. — See page 163. A Ratifie Pudding. — See page 109. a “| Calves Féet, with } “Matton Cutlets 182°. February 96. : No. 57... BILL OF FARE. ‘SECOND COURSE. | FIRST COURSE. Soup ala Cressey, © removed with a FILLET OF VEAL. Two Ducklings, ap Cardoons, with brown sauce. 3 Asparagus. ; White Collops, | Pigeons a la with mushrooms. - Crapaudine. 77 Damson co a : Pree Jeily i m fl t ° P: t INL ob Dati f yeallig Ail eget roasted. : Bate. | “e Brocoli, - Beet Root, | with sauce. © with sharp sauce. Spanish sauce. | _ Riblet, Sirloin of, Beef. Shoulder of Lamb. ‘No. 67. BILL OF FARE. FIRST COURSE. Soup Cressey. —- See page 47. ashy eisbephe ‘Fillet of Veal. — See page 143. ihe White Collops. — See page 15. 6252 Pigeons ala Crapaudine.— See page 100. Neck of Pork, roasted. —See page 21. Mutton Cutlets Riblet. — See page 135.. x Calves Feet (see page 108) with Span Sauces See Appendix. Roast Beef. — See page 7, and oyster sauce. A Chine of Mutton. A. Greeir' Goose: en ee ta Fa en 183 SECOND COURSE. e ke Two Ducklings, Two ducklings will take about fifteen minutes; the fire should be brisk ; baste them well with butter, Roun: and salt them the last thing; put ‘gravy in the dish ; garnish with water cresses. Asparagus. — See page 8. Cardoons. — See page 142. _ Jelly.— See page 31. ; Damson Tourte. — See page 57. ve ae Tartlets. — See page 44. Beet Root, — See page 128. Brocoli, see Cauliflower, page 18. Shoulder of Lamb. — See page 18. g Februar y se ie as 200.5 DLL ae OF FARE, FIRST COURSE. SECO ND COURSE. | a “3 og ele Soup, with Chicken, jd wih ’ removed with a Two: Chackens. LOIN OF VEAL. | | " y é; ee eee rT Ste ed O sters Cnindwe and «Pees. A-caised Pie, |. Ox Rumps, | J ata Pei eke BE with Mutton and | with cabbage, | | Pe: i Potatoes. é oe! a | —— A Turkey, boiled, A Ham, braised, | A Rice Souffle. | |Raspberry Tourte. and greens. — ee ee | A Hoularc of ‘ > Mutton, with A Fish Pie of haricot beans, . Tench and Eel. - Asparagus. Anchovy Toast. — tee, | 194. : : : No. 58, BILL OF FARE om FIRST COURSE. Sh Soup, with Rite and Chicken. it:-snt owt ~ ‘Bias \CH about a tea-cup fall of Carolina rice, and wash | it in two or three Ww aters, then put a quart of stock to-it, and ~ _a fowl, with the legs drawn j in; set it onthe fire to boil. slow for a hour, or better; then put three pints of good * stock ‘to the fowl and tice, give it a boil, and. sim it very clean before it is put in the tureen. ~ N.B, Vhe fowl should’be done, so that the meat: belt come. @ from the bones with aspoon, . Loin of Veal— See page 40- | Ox Rumps, and Cabbage, &c. — See page 5, : A Mutton and Potatoe Pie.— See page. 85. “if # ri L Ham braised. — See page 14. ot : Turkey boiled, and Oyster Sauce. —See page 53. - fish Pie, with Tench and Eels, and hard Fees. a CLEAN a brace of tench, and skin two eels, bone “Hie tench and eels, and cut the eels in pieces of two inches long; leave the sides of the tench whole, put the bones of the tench and eels into a stew pan, with a few onions, a faggot of thyme rand: par sley, a few blades of mace, half a covert anchovies, and a,pint of stock, if not for meagre, butif for meagre, put water; set the stewpan on the fire to boil very” slow for an hour, then strain it off, skim the fat from it, and put it to cool; them put the eel and tench into the dish season It with) pepper and salt, and chopped parsley; put a few whole ‘mushrooms in, and six or eight hard yolks of eggs; put part of the liquor that the fish ‘bones were boiled in, put puff paste round the edge of the dish, and cover it in ; about half ‘an-heur will bake it ; the oven should be rather quick, other- wise the paste w ill not rise; When the paste’ begins to colour, put some liquor over it; when done, put the re- mainder of the liquor on the fire to make hot, and: “ait it in the pie. | N.B. The top of the pie should be done over suite CLS before it goes in the oven: Bs ee eS aaennaneia . a ns A Roulard of Mutton (see page 86) with Huritos eral See. Appendix. ha. A Chine of Mutton, — See Biri 16, a ee -| pa 185 SECOND COURSE, Two Chickens roasted. — See page 139. Spinage and Hees, — See page 45. Fs et ad page 8. i 2 Stewed O ysters. Oysters for stewing should be the largest that are to. _be had; putthe oysters on to blanch; wher they’come to a boil, take them off the fire, and_ strain the liquor through -atammy sieve; throw the oysters into cold water, beard them, and lay them on a cloth to, dry; then put a small ‘bit. of butter into a stewpan, and put it on the fire to melt; when melted, put a little flour, and the liquor of the oysters ; set it on the fire, and keep stirring it witha wooden — spoon, (as the other spoons wear the tin off the stewpan) 5 when it'‘comes to a boil, pitt about half a glass of white wine in, and a dittle coulis; + ‘they are not intended as a meagre dish; let it boil for a few minutes, then put in the oysters, and let them simmer fora minute or two, but not. more, (as | when oysters boil more, they become hard); when you have dished them, put croutons round. _ N.B. Season with pepper and salt; a pint will make a dish, Bie ats § Tourte, see Apricot Tourte, page 17. Rice Souffle. Lin a mould.(to answer the size of the dish) with tart paste, put a piece of ‘bread in it to keepiit from falling, and. put it in the oven to bake ; when done, take it out; and put it to Cool; then put about a quarter of a pound of Carolina rice on te blanch in cold water; when it comes toa boil, take it off, and wash it in two or three waters, thén*put the rice ‘nto about three pints of new milk, put it on to boil, keep # spoon in it to stir it, otherwise it will stick to the bottom; while the rice is boiling , put a little cinnamon and lemon peel into about half a pint of, milk, and let it boil ‘some time, so as to get the flavour of the cinnamon and lemon peel ; when you think it is boiled enough, strain it into the rice ; when the rice is done, put a-quarter.of a pound of butter , as much sifted lump sugar as will sweeten it, and aglass of brandy ; then whisk up the whites of four eggs, and putthem to the rice; mix the whites of eggs well together, put it into the paste, and then in the oven to bake : first sift a little sugar oyer it: about fifteen minutes will bake it. Anchovy Toast.— See page 79. Cireen Goase, — See page 163, = a. ee Fr ebruary 28. No. 59. (“BELL OF FARE, / SECOND. GOURSE a Three W wide a FIRST ‘aa et ‘ Asparagus Soup, removed witha ‘— HIND QUARTER of LAMB, ised. ‘and Cucumber Sauce. ' Salsifie, fried in batter “An Omelet, ‘wih papersagee ‘ . : An Emince of A Sal Wild hala Turkey, and Legs, Pe: &c. broiled, Maccaroni. Leg of Pork, To ian AS a e roasted. Beshemell. ary (s Rice and Apples ——— =. Fricassee of . , Beef Collops Rabbit, with ala’. y - onions: Espagnol, | | Ribs of Beef. Artichoke Bottoms, fried Escaloped Oysters No. 59. BILL OF FARE. yy Miywiea as BES “FIRST COURSE, ” SPARA AGUS Soup.— Sce page 164, hy hind Quarter of Lamb, larded, (see a Haunch_ 06 Liatatby page 54) and Cucumber Sauce. — See Appendix. An Emince, and broiled Turkey. — See page 126. A Salmie of Wild Duck. — See page 30. Neck of Veal a la Beshemell, —See page 14, 187 Ape | Leg of Pork, roasted. Pur a leg of pork ona spit and score it; it will take two hours to roast, but that depends on the size; put gravy ‘in the dish, and then the pork. iy. NB, Pork eats better by being sprinkled with salt a day) or two before it is used. | Beef Collops. — See page 89. A Fricassee. of Rabbits, and onions, — See page 70. Roast Beef. — See ' page 7. SECOND COURSE, Wooncocks. — See page 24. An Omelet of Asparagus. —See page 97. Maccaroni. —See page 10. Damson Tourte. ) SHEET a tartpan with puff paste, put preserved damsons ‘in, and cross bar it to your fancy ; -when it is done, sift a Jittle fine sugar over it, and hold a hot salamander over “to” glaze it. N.B. All tourts are done i in the same way. Raggoo Melé. — See page 9. A Souffle of Apples and Rice.—-See page 110. Artichoke Bottoms, fried. _ $SoAx the bottoms until they are quite soft, then put them in batter, thie same as salsifie, page 62. Escaloped. Oysters. — See page 24. Salsifie. — See page 62. Easterlings, see Wild Ducks, page 16. Tee ae é. February 29. st oend 4g NO 60,, .BILL OF FARE, tee! “FIRST COURSE. SECOND COURSE. mee | | A Tureen, of. Caloes Feet a Asparagus Peas, . removed with a LOIN OF VEAL... Two Wild Ducks. r Rea French Beans, with sauce. A Dressed Crab. | ¢? Petit Patés of Oysters. Tenderones of | Lamb 4 la Poulet. | Brisket of Beet | ala Tremblanc, and sauce hachis. Ree A Turkey and — ~ Truffles. ny A Blanquet of ~ Semels, and Fowl, with truffles, cucumber sauce. A Chine of M utton. as Rowe RHE Tureen of Calves Feet, and Asparagus Peas.’ | Bone E the calves feet and put. thom on. for aie pene :, when the feet are quite tender, take them up, and put them in cold water; when cold, trim them, and cut them in smal} pieces, and put them on a cloth to dry; puta quart of —— asparagus peas on to boilin about a pint of stock, set them =~ on aslowstove; when the peas are quite tender, put them and the stock that they were boiled in into a small soup ot, and three pints of stock; give it a boil up, and» then put in the calves feet, and set the soup pot by the side of the’ 4 189 fire to keep ee but not to boil; make a liaison of four eggs, and put about a pint of beshemell in the liaison ; put . the liaison in the soup, and put the soup over the fire until it - begins to come to a boil; keep stirring it all the time, other- _wise it will curdle ; if the soup is ready too.soon, put the, soup pot into a stewpan of hot water to keep it hot: season: it. mire little salt, it wanted, and put ina lump of sugar. Loin of Veal. — See page 49. ‘Tenderones of Lamb.—See page 26. Oyster Patés. —See page 70. Turkey, and Truffles. — See page 4. , | Beef Ala Tremblanc (see page 13). and Sauce Hachis, ~~ | See Appendix. — ! ‘Semels (see page 94) and Cucumber Sauce. — See Ap- | pendix. . Blanquet of Fowl and Trufilés.-~See page 73. Chine of Mutton, — See page 16. SECOND COURSE. ‘Wixp Ducks. — See page 16. French Beans. — See page 9. Dressed Crab.— See page 79. Small Pastry, such as Tartlets, or any thing of that kind.— See page 44. Savoy Cake.—See Appendix: Fondues.— See page 17. Asparagus. — See page 8. A Capon. — See page 62. | “190 “March 1. No: 61. ; BILL OF ‘FARE. FIRST COURSE. | SECOND COURSE, | Soup Cressey, . A Guinea Fowl, larded. removed with ; } of FISH, removed with a CHINE OF MUTTON. . Cauliflower, | | with brown sauce. Three Partridges, | Fillets of Fowl, and cabbage.’ | | larded, & endive., “Three Chickens, |) A small Haiti, . with , braised, «. , } sauce 4 la reine. and spinage. Lambs Feet, with Queue’ de Beerfafaer : asparagus peas. aux Racines. Raggoo Melé. |- Sea Kail. Sirloin of Beef.) it~ Teo Rabbits. No. 61. BILL OF FARE. FIRST shih Sour Cressey. ——See page 47. Fish. — See Appendix. , Chine of Mutton. —See page 16. | Fillets of Fowl, larded (see page 64) and Endive. — See Appendix. Partridges, and Cabbie. — See page 42. Ham braised (see page 14) and Spinage. — See page 45. Beef Tails (see page 5) and Roots. — See Appendix. Lambs Feet, and Asparagus. Peas. — See page 53. Beef, roasted. — See page 7. 4 19) : SECOND COURSE. Guinea Fowl, larded.. ‘Sxewera Guinea fowl the same as a pheasant ; lard it, | put it to roast at a brisk fire,. keep it_well basted Sith butter ; flour and salt it before it is taken from the fire, put gravy in ° the dish first, and then the Guinea fowl ; aa bread sauce ina boat; twenty minutes will roast it, Mushrooms. — See page 17. Cauliflower (see page 18) and Brown’ Sauce, means Coulis. Chantilla Cake. —See page 78. Rhenish Cream. — See pacesO. etododgs) Jelly. — See page 31. | | Apricot Tourte. —See page 17. ~ Sea Kuil, same as Asparagus. — See page 8. Raggoo Melé. — See page,9. Rabbits.— See page 10. te eh in on ss LEON 2 FIRST COURSE. SECOND COURSE. A Purée of Turnips. . : wo . removed with Sir Pigeons | PISH. inage and Eggs Escaloped Oysters. eee ft en ee Breast of Veal, | - A ‘Sout of | with truffles inger. ) RE ATR en | wo Heart Sweet- breads, garnished with French beans, & asparagus peas Capolatade of Cauliflower, and Asparagus. Rabbit, | Parinasan cheese. parag ‘with mushrooms, Chine of Mutton. Shoulder of Lamb. 199 | Pde ‘\ i No. 62. BILL OF FARE. ” 7 FIRST COURSE. Pees of Turnips. —See page 148, Pr eiitsed Fish, — See Appendix. tp setae Roast Beef. — See page 7. : | that Fricassee of Chicken. — See page 37. Scorch Collops. - — See page 49. Breast of Veal, with Truffles & la Italian. Bratse the veal whole, the same as for raggoo; cut & pause of truffles in slices, and put them into coulis, and a. 1 ttle of the bottom of. the braise the truffles were done in; give the truffles and coulis a boil up; put a glass of Ma- deira wine in, and squeeze a Seville orange; take the veal vo of the braise, and put it’on a cloth to dry the fat front ; put the veal on the dish, and the truffles and sauce over ; leave e as much of the truffles on the veal as you can.- . Varad of Rabbit, and Mushtogiey see a Capolatade of Fowl, page 176. | Two Sweetbreads garnished, with French Berne and ~ Asparagus Peas. — See page 178. Chine of Mutton. — See page 16, Snes viele eletaion hese SECOND A bes Six Pigeons.-+ See page 17 Escaloped Oysters. —See page 24. Spinage and Eggs, — See page 45. Souffle of Ginger. — See page 108. Asparagus. — See page 8. Cauliflower a la Flamond. — See page 102, pi Shoulder of Lamb, — See page 18. nn BE GP ale 2 PH Sy = SiG Sy OES 4 Ce ie a 8 26ele M . a! ) e ca . - , a Sun =e ght ee ee ee f. ee ogts.- a a a NR a oe ~¥e March 3. No. 63. BILL OF FARE. FIRST COURSE. ~ SECOND COURSE Soup a la Flamond, removed with A Guinea Fowl. FISH. : Oyster, fried in ’ Hashed Lamb, Asparagus, & eggs.| | J batter, Blade Bone Pigeon Pie. ; broiled. ~ An Apricot Stewed Beef, Tourte. and roots. .., ||Artichoke Bottoms, ans ‘i A Volevent of Eel. Beef Steaks, with fried. French Beans. oysters. \ Taney ae ey a: A Hare. ‘No. 63. BILL OF FARE, FIRST COURSE. | Soup a la Flamond. — See page 12. Fish, —See Appendix. Beef Tremblanc, and Roots. — See page 13. Pigeon Pie. —See page 135. Volevent of Eel. — See page 104. Beef Steaks. —See page 126. 3 a Hashed Lamb, and broiled Blade Bone. Cur the blade bone fromthe shoulder of lamb, score it, | and pepper and salt it, put . on a tart dish, put alittle oiled | ~ 194 - butter over it, and put it in the oven to warm it through; the other part of the lamb cut into small collops as neat as it will admit of ; put a little coulis into a stewpan, make it hot, put a little mushroom ketchup in the coulis, and two or three drops of shalot vinegar; then put in the lamb, but do not let it boil; set it by the side of a stove to get hot; take’ the blade-bone out of the oven, and put it on a gridiron to brown; put the hash on the dish, and the blade bone in the middle of the dish. | | N.B. Slice a few girkins in the hash, | ‘a Loin of Veal. —See page 49. as oe. pare SECOND COURSE. : A GuingEA Fowl. —See page 192. Asparagus. — See page 8. French Beans. — See page 9. - Oysters fried in Batter. Biancu a pint of large oysters, beard them, lay them on a cloth to soak the liquor from them, make the batter as - follows: break four eggs into a bason, beat them up with a spoon, then put about three or four spoonsful of flour, and blend the eggs and flour well; then put half a pint of new milk, a little at a time, mix it all together, and put a little pepper and salt; then put in the oysters: put some lard Gf not for meagre,. if for meagre, clarified butter) into a stewpan, make it quite hot, then put in the oysters, one at a time; take them up with a sharp-pointed skewer, and fry them of a nice light brown; when done, take them up, and ‘dish them on a napkin. | | ae Apricot Tourte.— See page 17. Artichoke Bottoms, fried. — See page 187. A Hare, — See page 18. 3 “4 “ a etc cece a, 195 March 4, No. 64, BILL OF FARE. FIRST COURSE. Seetienci.”* saan SECOND COURSE. ; Soup Italienne, A, Capon. removed with a Cauliflower, A FILLET of VEAL ala BESHEMELL. || — with sauce. Sie gia A Fricandeau ie, Risoles. glazed, and sorrel cen sauce. Damson Tourte. Jelly. 4 Larks. — A Turkey, and chesnuts, aud sausages. A Fillet of Pork, with rober sauce. - -- Four Pigeons. __ | ] ] Apple and Saddle of Lamb, Neck of Mutton, Rhenish Cream. Bales Tourte. and chervilsauce.} | with haricot beans. | 4+ Two Rabbits a la Petit Patés of Spinage and French Beans, a la Oporto, larded. Chicken. Croutons. Créme. - Three Woodcocks. _ Sirloin of Beef. No. 64. BILL OF FARE . FIRST COURSE. ee Traian Soup. — See page 20. Fillet of Veal A la Beshemell. — See page 86. Risoles.— See page 47. Fricandeau (see ‘page 97) and Sorrel Sauce.— See Ap- pendix. Turkey and Chestnuts — See page 36. Saddle of Lamb, and Chervil Sauce. —See page 179. o 2 196 | Fillet of Pork (see page 13) and Rober Saueas — See rs ss . pendix. :, Neck of Mutton and Haricot Beans. — See page 2 22. Petit Patés. —See Appendix. . Two Rabbits a a la Oporto. — See page 43. ~ Strloin of Beef, — See Page zi SECOND COURSE. A CAPON. — See page 62. Asparagus.—See page 8. Cauliflower.— See page 18, French Beans. —See page 9. Spmage. — See page 45. Jelly. — See page 31. Apple and Barberry Tourte. — See page 129.. ‘Damson Tourte. — See page 57. Rhenish Cream. — See page 50. _ Pigeons. —See page 173. Larks.— See page 9. Woodcocks, — See page 24. < k ” ue hs 197 te | March 5. 9 ity ie No. 65. BILL OF FARE... FIRST COURSE. ‘ ~ SECOND COURSE. Mock Turtle, Js removed with a SUCKING PIG. Two Ducklings. > 9 eT eek mits! Asparagus, Raggoo Melé. Compote de Pork Cutlets, ; : my ee tis Pigeon, and and mushrooms. - mashed potatoes. _ ts ae emer! illa Basket. | : A raised Pie a la A raised Pie. with Chania Haske Savoy Cake Frangois. mutton & potatoes. Thc At gla Veal and Ham yes Ox Rumps, with i Cutiets, and é Bi te Ae ae French Beans. ‘co ry piquant sauce. Chine of Mutton. : Two Rabbits. No. 65. BILL OF FARE. FIRST COURSE, 2 RE: 20 “ Mocx Turtle. — See page 22. Sucking Pig. — See page 60. Chine of Mutton. — See page 16. Compote of Pigeons. — See page 122. | Pork Cutlets, and mashed Potatoes. — See page 96. A Raised Pie, with Mutton and Potatoes. — See page 35, A Raised Pie a la Frangois. — See page 38. Ox Rumps and Cabbage. — See page 5. Veal and Ham Cutlets, and Piquant Sauce. Cur the flank part (close from the bone) of a fillet of veal, trim the skinny part from it, and cut it into cutlets; cut 198 ham, fat and lean, as it happens, in the same shape; fry the ham first, put some of the fat that comes from the ham out of the frying pan, leave a little to fry the veal cutlets of a nice brown, put them round the dish, and a cutlet of ham between each cutlet of veal; pour the sauce in the middle, ; . SECOND COURSE. Two Ducklings. —See page 183. Raggoo Melé.— See page 9. | _ Asparagus. — See page 8. 3 4 French Beans. — See page 9. - Savoy Cake. — See Appendix. Chantilla Basket. — See page 62. Artichoke Bettoms. — See page 44. | Rabbits. — See page 10. Bas ~ March 6. No. 66. BILL OF FARE... SECOND COURSE. FIRST COURSE. Two Woodcocks. Soup Julien, removed with a FILLET OF VEAL. Spinage and Brocolia la Croutons.’ Flamond. Capilotade of Duckling. Tenderonés of Veal with mushreoms. Gooseberry A Trifle. . Damson Tart, Tart. | A Leg of Lamb, roasted. Beet Root, with vinegar sauce. Sea Kail. Souties of Mutton, with A Civet of Hare. poivrade sauce. ' Ribs of Beef. Six Pigeons. 199 , | on ee 667. RELL. OF PARE. * FIRST COURSE. Soup Julien. — See page 56. + Fillet of Veal.—See page 143. | | Leg of Lamb, roasted.-— See page 37. . Capilotade of Duckling, the same as a Capilotade of Fowl. —See page 176. Tenderones of Veal (see page 12) and Mushrooms. — See page 178. Roast Beef. — See page 23. . Civet of Hare. —See page 26. Souties of Mutton. — See page 38. SECOND COURSE. Woovcocks. — See page 24. _Brocoli 4 la Flamond.— See page 102. ‘Trifle. — See page 8. ; Spinage.—See page 45. Damson Tourte.— See page 57. Gooseberry Tart. —See page 75. _ Pigeons. — See page 173. Sea Kail. — See page 51. Beet Root, &c.—See page 128. 20) March 7 ! No. 67. BILL OF FARE. \ FIRST. COURSE. SECOND. COURSE. Soup Cressey, removed with a Two Wild Ducks. BRISKET of BEEF 4a la Tremblanc, with f Rocts. | Broiled Pl tia Asparagus. aye ae ‘i Poutarad ie | Mushrooms. Aah tty we ; Beshemell, asparagus peas. ns ey \ \ Blanc A Savoy - AL in of Mange. |’ Cake. | Jelly. Veal. A Loin .of Lamb, A Small Fillet of Escaloped Oysters. Spinage and braised, and sorrel Beef, larded, and Croutons. sauce.( ~ | Spanish sauce. Chine of Mutton. Ke A Guinea fow!. 67 BILL OF FARE. FIRST COURSE. i ned . Soup Cressey. — See page 47. Brisket of Beef and Roots, — See page 13. Larded Sweetbreads (see page 85) and Asparagus Peas, — S eepage 53. A Fowl a la Beshemell. — See page 115. Loin of Lamb (see page 6) and Sorrel Sauce, saFee. Appendix. Loin-of Veal. — See page 49, " Fillet of Beef, larded, and Spanish Sauce. - — See page 20, 201 SECOND COURSE. Wixip Ducks. — See page 16. Broiled Mushrooms. — See page 67. _ Asparagus. -~— See page 8. r Savoy Cake. —See Appendix. | Jelly. —See page 31. Blanc Mange. —See page 66, Escaloped Oysters. — See page 24. Spinage.— See page 45. A Guinea Fowl. — See page 191. March 8. No. 68. BILL OF FARE. FIRST COURSE. . SECOND COURSE. Asparagus Soup, removed with a LEG of LAMB, boiled, Loin fried, and Brocuil. Six Pigeons. with brown Spinage. el Abe: Maccaroni. Saimie of Wild Mrotuckensa tag tL dee ee Duck. Rieu, A Gateau Wax Basket, 3 Millefleur. with prawns, thine of Mutton. A Fillet of Veal Aspic Jell ; . Jelly, witl : A 4, *SP! 5 aie ; me Chantilla Cake. Small Ham, . ce , | {French B a | braised, and coulis.|° hips barren ae“ Hagnee Biel. rice ee Yi A Chump of Beef. Four Teal. 202 Mae: No. 68. BILL OF FARE. 20 FIRST COURSE. Asparacus Soup. — See page 164. : Leg of Lamb boiled, Loin fried, and Spinage, — See. page 20. hangin ‘Two Chickens a la Reine. — See page 42. ive, be Salmie of Wild Ducks. — See page SO. nan) Fillet of Veal. —See page 143. Chine of Mutton. —See page 16. __ Haricot of Beef: —See page 149. Small Ham, braised. — See page 14. Roast Beef. — See page 7. = SECOND COURSE. PigEons.—See page 173. | Hit ig Brocoli, same as Cauliflower. — See page 18, Maccaroni. —See page 10. | French Beans. — See page 9. | Ragzoo Melé. —See page 9. Gateau Millefleur.— See page 45, niente ll Wax Basket.— See Appendix. } Brawn Aspic. — See page 162. Chantilla Cake. — See page 78, Teal. — See page 9, - 903 1 March’9, 0 No. 69. ) BILL OF FARE. FIRST ‘COURSE. Ss SECOND COURSE, Soup Vermicelli, ~ removed with FISH. Two Woodcocks. Veal and Ham a A Volevent, with i oysters, ~ - Asparagus, | Fondues in cases. Cutlets. = - Raspberry { Darioles in ‘Apricot Neék of Veal “JRla Tartlets. paste. Tartlets. Beshemell. ‘|Fillet of Pork, with rober sauce. A Chire of Mutton. Roulard of Mutten, with haricot beans. Salsifie fried in “ik . barter. | Spinage and Kggs. Two Chickens: one larded. No. 69: BILL OF FARE. FIRST COURSE. | ‘ , ; eo Soup Vermicelli.—See page 16. Fish. — See Appendix. Neck of Veal a la Beshemell. —See page 14. Chine of Mutton. — See page 16. Fillet of Pork, and Rober Sauce. -—See page 13. _ Veal and Ham Cutlets. —See page 197. Volevent of Oysters. Cour the volevent out and bake it, put a pint and a half.of oysters on to blanch, when they come to a boil, strain them off, and put them into cold water; then beard them, put a small piece of butter in a stewpan, and set it on the fire to melt; when melted, put as much flour as_ will dry it up, - then pour in the oyster liquor, stir it over the fire; when it comes to a boil, put a little beshemell, (if it is not for meagre; if if is, put a little cream, and a few drops of ao 204 | essence of anchovy,) give it a boil up, then put in the oysters, set. the stewpan by the side of the fire, but mind that it does nut boil; before you fill the volevent, squeeze a little lemon juice, and put a little pepper and salt, if wanted : ‘put the volevent ona napkin, : o ; N.B, All puff paste should be dished on a napkin, either. for first or second course, by way of soaking the butter up. — A Roulard of Mutton with Haricot Beans. —See page 20. - ' Reread - duncan 7 3 SECOND COURSE. Bec W oovcocks. — See page 94, | ar Chickens, roasted: one larded. — See page 139. Darioles. —See page 39. -Fondues. — See page 17. Asparagus. — See page 8. Spinage and Eggs. — See page 45. Apricot Tartlets. —See page 23. Raspberry Tartlets. — See page 23. Salsifie fried in batter.— See page 62. March 10. | No. 70. BILL OF FARE. FIRST COURSE. —- Soup Santé, removed with FISH. Bout Saigneux, with sauce hachis. oysters. A Lom of i Pork. A Breast of Lamb, braised, glazed, and Spinage. braised, glazed, & French Beans. Fillet of Veal. Beef Steaks, writly Rump of Veal, ~ SECOND COURSE, Stx Pigeons. Artichoke Bottoms, Mushrooms, with sauce. broiled. t . Damson Rhenish . Ainle Iie Tourte. Cream. " PP : Lobster au Gratin. Cardoons, with | brown, sauce, Siz Snipes. 7 = So whl : er ee ” § ty see EP ve 205 No, 70. BILL OF FARE. ace ae AO A FIRST COURSE. ; , i 7 Soup Sante. — See page 88. | Fish. — See Appendix. | Bout Saigneus, with Sauce Hachas. | Bonz three scrags of mutton, put them in cold water, and | set them on the fire; when they beil, pour the hot water from them, and put cold to them; wash them, several © times, then put them into a white braise, and set them-on the fire to simmer until quite tender ; when done, take them up and trim them; put.the sauce’ oyer the mutton... For sauce, see Appendix. | Loin of Pork. — See Neck, page 21. © Beef Steaks, and Oysters. — See page 126 Rump of Veal,:braised, glazed, and French Beans. — See page 69. : ane Breast of Lamb braised, and Spinage. €ur the chine-bone from a breast of lamb, skin it, and put it on in cold: water to blanch ;-when it. comes to a boil, take it up, and put. the lamb into cold-water; then lay-the bottom of a stewpan with sheets of bacon, lay the lamb on it, peel a lemon close to the pulp, slice it, and lay it on the lamb, (by way.of keeping. it white, and making it tender) ; cover the lamb over with bacon, and’ put three or four onions, a faggot of thyme and parsley, and a pint of second stock, set it onaslowfire-to-simmer-very gently until the bones will draw out, then take it up and glaze it, put the spinage on the dish, and the lamb on it: garnish with car- rot, cut like croutons. Fillet of Veal. — See page.143. ue POE" : SECOND COURSE. PigEons.— See page 173. | Mushrooms broiled. — See page 67. “Artichoke Bottoms. —-See page 44, » Apple Pie. —See page 82. Rhenish Cream. —See page 50. Damson Tourte, — See page 57. Cardoons. — See page 142. Lobster au Gratin. — See page 51. Snipes, — See page 24, 6 206 : March: 1.2. No. 71. .BILL OF FARE. -_ FIRST COURSE, Itahan Soup, removed with a TURKEY and TRUFFLES. SECOND COURSE. | a : Three Woodcocks. Brocoli, with brown sauce. Asparagus. Fricassee of Rab- bits, with-onions. Pork Cutlets, with mashed potatoes. Apricot _ Jelly Tartlets, Apple Marbre. Puffs. roasted. | Neck of Mutton, Salsifie, with white sauce. Lambs Feet, with asparagus peas. White Collops, with mushrooms. French Beans. Shoulder of Lamb. Sirloin of Beef. No. 71. BILL OF FARE. FIRST COURSE. Re Tratan Soup. —See page 20. Turkey and Truffles, —See page 4. Neck of Mutton, roasted. —See page 128. Fricassee of Rabbits and Onions. — See page 70. Pork Cutlets, and mashed Potatoes.— See page 96, Lambs Feet, and Asparagus Peas. —See page 53. White Collops, and Mushrooms. — See page 15. Roast Beef, —See page 7. | 907. SECOND COURSE. - Woopcocks. — See page O24, Jelly Marbre. — See page 74. Mies Asparagus. —See page 8. | _ Brocoli. — See page 18. Tartlets. —- See page 23. _ Puffs. — See page 137. Salsifie, put Beshemell. French Beans. — See page 9. Shoulder of Lamb. — See page 171. Marel? 12)" No. 72. BILL OF FARE. FIRST COURSE. SECOND COURSE. Soup a la Reine, Two Chickens: removed witha - Onelarind’ FILLET OF VEAL. Poulard a la Tenderones, and Raggoo Melé. Stewed Celery. Duchesse. truffles. Custards, i) cups. ., 2 Sgr Créme du | Lamb’s Head, | Caffé, Apple Pie. &e, &e. in cups. Lamb Cutlets, with Blanquet of fine herbs. and Turkey, with sauce piquant. trufiles. Chine of Mutton. A flare. Spthage and Croutons. Maccaroni. 208" * 2 No. 72. BILL OF FARE. FIRST COURSE. Soup ila Reine. — See page 2. Fillet of Veal. — See page 143. Lamb’s Head, &c. — See page2l. Tenderones, and Truffles. — See page 12. _Poulard 4 la Duchesse. — See page 3. Blanquet of Turkey, and Truffles.— See. Blanquet oF Fowl, page 73. Lamb Cuitlets, with fine Herbs. — See page 93. Chine of Mutton. — See page 16. \ SECOND COURSE. Two Chickens. — See page 139. Apple Pie. — See page 82. _ Hare. — See page 18. Stewed Celery. — See page 146. Custards in Cups. —See page 8. Maccaroni. — See page 10. Raggoo Melé. — See page 9. Créme de Caffé. — See page 39. Spinage and Croutons. — See page 45. 209 March 18. "No. 73. BILL OF. FARE. ©~ -FIRST COURSE. Soup and Bouilke, .. removed witha LEG of LAMB, boiled, ‘SECOND COURSE. eee Six Snipes. : hia Brocoli. | Asparagus. LOIN, fried, and Spinage. ' A Currie of Petit Patés of - Rabbit, ice. hick oh 2 wha aia mpneticss oe | Orange Jelly. Chantilla Basket. Haim braised, and Three Chickens, | halle coulis. with celery sauce. Basket of Pastry. Cederata Cream. Crockets of Casserol of Rice, = Sam Veal, &c. with giblets.. French Beans. Salsifie, with sauce. | Chump of Beef. L qaee Ducklings. No. 73. BILL OF FARE. FIRST COURSE. Soup and Bouillie — See page 31. ‘Leg of Lamb boiled, Loin fried, and Spinage. —See page 26. ; Petit Patés. —- See Appendix. Currie of Rabbit.—See page 106. Chickens and Celery. —-See page 13. A. Casserol of Rice, with Giblets. — See page 100. Ham braised. —See page 14. Crockets, —- See page 50. Roast Beef. ~ See page 7. P 210 \ . SECOND. COURSE. a Snipes. — See page 24. Pat ea Asparagus. — See page 8. . | Brocoli. — See page 18. Salsifie. — See page 44. French Beans. — See page 9. Chantilla Basket. — See page 62. Ce Orange Jelly. —See page 67. Cederata Cream. — See page 33. Basket of Pastry. —See page 23. Ducklings. — See page 183. 4 March 14. No. 74.. BILL OF FARE. ~ FIRST COURSE. SECOND COURSE. Soup Cressey, removed with a TURKEY AND CHESNUTS. Six Pigeons. Sweetbreads lardéd Mutton Cutlets Maccaroni. Sea Kail, and sorrel sauce. Riblette. A Sparerib iia | Apple Pie. | of Pork. . : a Shoulder of Lamb A broiled Fowl. & || Cardoons, with Oysters fried in eminced, & broiled. mushrooin sauce. white sauce. butter. Loin of Veal a& la Beshemell. T; a Rabbits. S a Oe ae RI 21) No. 74. BILL OF FARE. -- FIRST COURSE. a Soup Cressey. — See page 47. Turkey and Chesnuts.— See page 36. Sparerib. — See page 42. Mutton Cutlets Riblette. — See page 135. Sweetbreads larded, and Sorrel Sauce. — See page 85. | Broiled Fowl, and Mushroom Sauce. — See page 173. Shoulder of Lamb, eminced, and broiled. — See page 193. Loin of Veal a la Beshemell. — See page 14. a SECOND COURSE. P1cEoNns. — See page 173. Sea Kail. — See page 51. - Maccaroni. —See page 10. Cardoons. — See page 142. Apple Pie. — See page 82. Oysters fried in Batter. — See page 194, Rabbits. —See page 10. 21% 3 March 15. 3 Noves. o BIEIZOF FARBER RR A Rc H FIRST COURSE. SECOND COURSE. ] Asparagus Soup, Txo Ducklings. removed with a HAUNCH of LAMB, larded, ; ’ cae andi iberal Gance. Jelly aa, Basket of Pastry Petit Patés of Sorfties Of: bare,). Meiers ig ee Sweetbread. with truffles. Grocoli, and brow coll, and brown Asparagus. sauce. =} Westphalia Ham, Two Fowls 4 la braised, and sauce. _ Reine. Artichoke Bottoms ‘ S ME eae Maccaron}. [een || tried in batter. \A raised Pie, with Raised Pie, with Pigeons. maccaroni. Four Snipes. a ane eae eee Smal] Rump of Eggs; | Salsifie, fried in ; | Neck of Veal a la Beef ala Daube,|| fried in paste. batter. | Beshemell. with Spanish © {i onions. etn French Beans. Stewed Celery. ) Souties of Fow], » and mushrooms. Small Mutton Pies. | ae Carmel Basket of Spring Soup, Pastry. removed with a a q " SIRLOIN OF BEEF. | A Capon. Blanc Mange. No. 75. ‘BILL OF FARE. FIRST COURSE. Resi? toad A SPARAGUS Soup. —See page 162. Haunch of Lamb larded, and Chervil Sauce. —See page 54. | ) | Souties of Hare, with Truffles. —See page 53. Petit Patés. — See Appendix. “ 'Ewo Fowls dla Reine. — See page 42. | 213 Westphalia Ham, braised. — See page 14. A raised Pie, with Maccaroni. — See page 85. A raised Pie, with Pigeons. — See page 69. Rump of Beef dla Daube. — See page 36. Neck of Veal Ala Beshemell. — See page 14, Small Mutton Pies. — See page 20. A Souties of Fowl, and Mushrooms. — See page 85. Spring Soup, the same as Santé, see page 38. Itis called _ Spring Soup, when young turnips and carrots are first to be, had for soup. 5; Sirloin of Beef. — See page 7. TS a SECOND COURS : Ducktines.— See page 183. ~ Larks, —See page 9. Snipes. —See page 24. A Capon. — See page 62. Jelly Marbre. 74: Basket of Pastry. —Sce page 23. Blanc Mange. — See page 66. Carmel Basket. — See Appendix. Asparagus. — See page 8. Brocoli, same as Cauliflower. — See page 15. Stewed Celery. -—See page 146. Eggs fried in Paste. Boit six eggs for three minutes, put them into cold wa- ter, then take the shells of, (be careful not to break the whites) and wrap the eggs up in the trimmings of puff paste § brush them over with egg, and sprinkle « a very few fine bread crumbs over them ; have some lard or clarified. butter ina stewpan, a sufficient quantity for the eggs to swim when they are put in; when the lard is hot, put the eggs in, and fry them of a nice gold colour; when done, lay them on a napkin. Maccaroni, — See page 10, Artichoke Bottoms fried, same as Salsifie. —See page 62. Salsifie, fried. — See page 62.7 — Ly French Beans. — See page 9, Oe ; March 16° No. 76. BILL OF FARE. ELRST. COURSE. - SECOND COURSE. - (arena RR Three Woodcacks. Vermicelli Soup, | removed with aod ONO prop _ Fricassee of Escaloped Oysters. Fondues in cases. Pork Cutlets, with Chicken. sauce rober. | ‘ : : Chariats, are rae A Fillet of : Spinage and Veal. ~ Eggs. Ox Rumps, with cabbage, and ' Spanish sauce. A Chine of Mutton. | Two Rabbits. A Dressed Crab. Morue a Ja Créme. An Omelet. | . No. 76. BILL OF FARE, FIRST COURSE. V ERMICELLI Soup.— See page 16, - Fish.— See Appendix. - Fillet of Veal. —See page 143. Pork Cutlets, and Sauce Rober. — See page 149. : _Fricassee of Chicken. — See page 37. } Morne a la Creme. — See page 113. Ox Rumps, and Cabbage,— See page 5. Chine of Mutton, ~ See page 16. O15" SECOND COURSE. | eeeenanst @) o)£- @) Ge=ne—— “Woopcocks. — See page 24... - A Charlotte. — See page 180. Rabbits. — See page 10. Fondues. — See page 17. | Escaloped Oysters. — See page 24. Spinage and Eggs.— Sce page 45. Asparagus. — See page 8. A dressed Crab. — See page 79. An Omelet. — See page $3. | | March 17. No. 77. BILL OF FARE, FIRST COURSE. SECOND COURSE. — Spring Soup, + Five Snipes. removed with i as FISH. . Fried Eggs. Brocoli. A Civet of Hare. "Beet Steagksun hs Apricot Tourte. Leg of Lamb. Haricot of Fillets of Salmon, || Stewed Celery. | Stewed Oysters. Mutton, ' with capers, . “Loin of Veal. fe Millefeur. A Han, braised, and spinage, 4° Loin of Veal. oe eet SS nnn aa, " - Lamb Cutlets, A Daube Fowl, French Beans. Cardoons. and cucumbers. and mushrooms, A Green Goose. Sirloin of Beef.. No. 78. BILL OF FARE. ’ FIRST COURSE. Si M OCK Turtle. — See page 22. Turkey boiled, and Oyster Sauce. — See page 53. Woodcocks a la Tartar. — See page 73. A Fricandeau (see page 97) and Sorrel. —See Appendix. Small Ham (see page 14) and Spinage. — See page 45. _ Loin of Veal. — See page 49. A Daubed Fowl, and Mushrooms. See page 17. Lamb Cutlets, and Cucumbers. — See page 93. _ Roast Beef. — See page 7. SECOND COURSE. : A 4 ; ' ; TEAL. —See page 9. Green Goose. -——See page 163. Asparagus. — See page 8. | - Brocoli, same as Cauliflower. — See page 18. Trifle. —See page 8. Gateau Millefleur. — See page 45. | Cardoons. — See page 142. French Beans. — See page 9. ? March 19. a No. 79.» BILL OF FARE: ar FIRST COURSE. - ~~», SECOND COURSE, Soup Cressey, removed witha HAUNCH OF MUTTON. — A Guinea Fowl, larded. Two Sweetbreads, Two boiled Brocoli. Orange Jelly. larded, and Chickens, and an emince. tarragon sauce. = Rick A Tongue, and greens. Truffles. | —— Breast of Lamb, Cl ak Spinage and Compote of rolled and forced,|| “7 °CSCC@nce: Croutons. Pigeon. Cutlets, larded, gnd sorrel sauce. Fillet of Veal, A Hare, ~ f x 4 a elie Oe ote Mn AY 219 No. 79. BILL OF FARE FIRST COURSE. Soup Cressey. — See page 47. Boiled Chickens, and Tarragon. — See page 14. Sweetbreads, larded, and an Emince of Veal,—See | page 85. Tongue, und Greens. — See page 56. Breast of Lamb, rolled, (see page 96) tie Cutlets, ~ larded, and Sorrel Sauce. = Bee Appendix, Compote ef Pigeons. — See page 122. - Fillet of Veal.—See page 143. A Haunch of Mutton. Cur it in the same shape as a haunch of venison, and follow the same directions-for roasting: it will take four hours to roast. SECOND COURSE. A Guinea Fowl. -— See page 191. Hare. — See page 18. Truffles in a Napkin. — See page 4. Orange Jeily. — See page 67. Brocoli.—See page 18. Cheesecakes. — See page 32. Spinage. — See page 435. Nae re * 220 March 20... ~ No. $0. BILL OF FARE. FIRST COURSE, “Te - SRCOND COURSE. Rice Soup, , | yer 2 ae ieee _ removed witha Two Wild Ducks. TURKEY AND TRUFFLES. «° a A rai Pi . rtichoke ottoms A raised Pie of Asparagus. Artich B i. Veal Olives. Mutton & Potatoes in sauce. we ’ Sy & = A Breast of Veal, | _ Apple Pie, raggooed. with Custard. Petit Patés of Fillets of Mutton, |}: TON a Oe ae Chicken and Ham. and cucumbers. Raggoo Mele, Fr sisi eet Ribs of Beef. Rus A Capon. No. 80. BILL OF FARE. FIRST COURSE. TS Te eS Vg Rice Soup. — See page 93. Turkey and Truffles. — See page 4. Breast of Veal, raggooed.— See page 5. A Mutton and Potatoe Pie; — See page 35. dl pat Veal Olives. — See page 3 . Petit Patés. —See Appendee : Filletsof Mutton, and Cucumbers, ~~ See page 485 Rozst Beef. — See page 7. SECOND COURSE. Warp Ducks. — See page 16. _ Apple Pie with custard.— See page 134. A Capon. — See page 62. Artichoke Bottoms. —See page 51. Asparagus. — See page 8. | ee Melé.— See page 9. rench Beans. — See page 9. March- li ‘No. 81. BILL OF FARE. FIRST-COURSE. SECOND COURSE. } Soup and Bouillie, removed with A Poulard, with Eggs. FISH. = 7 Cutlets d’Agneau, Baward ala t F raw a on fine ie Duchesse. ‘Oyster Fritters. Sea Kail. nena ame i rs a aie: a * Loin of Veal. | | Jelly. | scons ain eneneneeneennmmmmnestnemenmnenntee~ anil f Peon Ey ” Broiled Currie of Rabbit, Grenadines, with | Mushrooms. ee Salsifie, and sauce. with rice. asparagus peas. Mt Chine of Mutton. Three Woodcocks. No. 81. BILL OF FARE. FIRST COURSE. Soup and Bouillie. —See page 31. Re ER. Fish. — See Appendix. . Poulard a la Duchesse. — See page 12. ! -- Lamb Cutlets, with fine Herbs. — See page 93. a _ A Currie of Rabbit and Rice. — See page 16. 2 Grenadines (see page 86) and Asparagus Peas. — See page 55. Chine of Mutton. — See page 16. Bas saps | rn SECOND COURSE. i Poulard with Eggs. A Povarp with eggs, is a young fat poulard, that has, not began to lay her eggs; the eggs are left in, or rather - | returned in after being drawn : Guede the same directions . as for roasting a capon : see page 62. Sea Kail. — See page 51. Oyster Fritters. —See page 194. ~~ Jelly. — See page 31. _ Salsifie. — See page 44. _ Broiled Mushrooms. — See page 67. Woodcocks. — See page 24. ei 225 : 4) ag 22, No. go, BILL OF FARE, FIRST COURSE. .. SECOND COURSE. ——— Spring Soup, _removed with a _ HAM braised, and Greens. Three Teal. Fowl boiled, and ||Fondues, in cases. Asparagus. oyster sauce, Lamb’s Head a la Royal, - ee ee Neck of Mutton, and purée of potatoes. A Chantilla ee aS a Brocoli, with brown -sauce. Rump of Veal, Calves Feet au , braised, glazed, Gratin, and {| and sorrel sauce. Spanish sauce. _ Truffles. le ae Bey. A (higher foul. ‘No. 82. BILL OF FARE. FIRST COURSE, ee , S prixc Soup, same’ as Santé. — See page 38. Ham braised.— See page 14. 7 Lamb’s Head ala Royal. — See page 21. A boiled Fowl], and Oyster Sauce. — See page 29. Neck of Mutton, and a Purée of Potatoes. — See page 4. 3 Calves Feet au Gratin, and Spanish Sauce. Dip the calves feet in egg, and roll them in bread crumbs that has a few chopped shatots, thyme, and parsley, and a little pepper and salt; do them twice over with the - ege and bread crumbs; the bread crumbs that they arerolled ~~ in the second time should not» have herbs with them; fry them in lard of a nice light brown: put them round the dish, and the sauce in the middle. For the Sauce, see Ap- — pendix. Z) A Rump of Veal, braised, (see page 69) and Sorrel Sauce. — See Appendix. | i Roast Beef. — See page 7. eee SECOND COURSE. Tran, —See page 9. % A Guinea Fowl.—See page 191. Chantilla Cake, —See page 78. Asparagus. — See page 8. Fondues. — See page 17. . Brocoli. — See page 18. Truffles in a Napkin. — See page 4. Wi va ine ee ee ee ae of a a ee a ee ee ot ot a a oY a a of a ee a a ee March 23. No. 83. BILL OF FARE. FIRST COURSE. SECOND COURSE, Pea Soup, removed with a NECK of VEAL a la BESHEMELL. Six Pigeons. A Dressed Crab. Asparagus.” Breast of Lamb, and spinage. Fillets of Sole a la Italienne. Blanc Mange. Orange Tourte. Damson _ Yart. - A Leg of Pork roasted. Rimaulade of Sea Kail. Smelts. and mushrooms. Blanquet of ay | Tivos int tain, A Chine of Mutton. Shoulder of Lamb. 295 gt ‘No. 83. BILL OF FARE., — r ’ FIRST COURSE. + - p EA Soup. — See page 107. A Leg of Pork. —See page 187. Neck of Veal Ala Beshemell. — See page 14. Fillets of Sole a la Italienne. — See page 43. Breast of Lamb (see page 41) and Spinage.—See = _. page,45. : _ ~ Blanquet of Fowl. — See page 73. ‘A Civet of Hare.— Seepage 26. . ae Chine of Mutton, — See page 16. | a ya fags oe 7 fee SECOND COURSE. Picrons. — See page 173. Asparagus. — See page 8. Dressed Crab. — See page 79. Blanc Mange. — See page 66. Damson Tart. — See page 57. Orange Tourte, see Apricot Tourte, page 17. _ Sea Kail. — See page 51. | _ Shoulder of Lamb.— See page 171. fs Remalade of Smelts. eae Turn the smelts round, put them into a stewpan, witn about half a’pint of water, a quarter of a pint of vinegar, a glass of sherry wine, a few blades of mace, about’ a dozen. of shalots, a little whole white pepper, a little salt, and about six anchovies washed ; set the stewpan on the fire, let it boil very slow for about ten minutes, then take off the stewpan, and take the smelts out of it with a small slice; pour the | liquor over them, and put them to coo!; dish the smelts when cold, strain the liquor over them: garnish with parsley or chopped aspic. i Q . Compote of Pigeon. O06. “March 2. Gt ave No. 8% “BIGL-OF*FARE, «4% © wis hae eae SECOND COURSE. Soup a la Reine, removed with a 4 Four Ploters. LEG of LAMB, roasted, . 2 ca a and Haricot Beans. a — i Brocoli. | | . Maccaroni. Beef Steaks. ‘fii "3 8 Sp a ee Brisket of Beef | ala Tremblanc, with roots. . Apple Pie. | ? ‘ Fried Eggs, Lobster au Gratin. Fillet of Salmon, and capers. Scorch Collops. _ Loin of Veal. AP en with . Eggs. No. 84. BILL OF FARE... _ FIRST COURSE. es Sour Ala Reine: — See page 2. A Leg of Lamb, and Haricot Beans. - See ‘page 37. Beef Steaks. — See page Lo aoe , Compote of Pigeons: — See page 22 Scorch Collops. —See page 49. Beef Tremblanc, and Roots. —See page 13. ‘Loin of Veal. — See page 49. | Fillet of Salmon, and Capers.— See page 4S. 227 SECOND COURSE. PLOVER. — See page 57. Apple Pie. — See page 82. pak A Poulard, with Eggs. —See page 222. Maccaroni. — See page 10. . Brocoli. — See page 18. Lobster au Gratin. — See page 51. Fried Eggs. — See page 216. ‘N oa a a a a a af a a oY a oY oe ee ee a eS ee ae i ae March 25. | +e No. 85. BILL OF FARE. FIRST COURSE. eS SECOND COURSE. Soup dla Flamond, _ a removed with a Six Snipes. | LOIN of VEAL ala BESHEMELL. : Two Rabbits a lajjFrench Beans a la y a. — Dichese; with Créme. | Sea Kail. g 2 mushrooms, Raspberry Blanc Apricot A Turbot | A Haunch | Matelot cf}} ‘Tourte. . Mange. Tourte. and Smelts. | of: Mutton. | Tench, &c. Salsifie, with white Spinage, and Lamb Cutlets, Two Chickens a la sauce, croutons. with Cucumbers. Reine. Sirloin of Beef. A Guinea Fowl, larded. TC CIC I I A CC A LR re TN ON ab De 998 No. 85. BILL OF FARE. et FIRST COURSE. | ' Soup 4 la Flamond. — See page 12. _ Loin of Veal a la Beshemeli. — See page 14... Rabbit a la Duchesse, with Mushrooms. — See page 12. - Small Hamb, braised. — See page ar Ree Haunch of Mutton. —See page alge Roast Beef. — See page 7. | a: Matelot of Tench. See page 77. ‘ - Furbot and Smelts,—See Appendix. Chickens a la Reine. — See page 42. Lamb Cutlets, and Cucumber. — See page 93. 2 SECOND COURSE. . Snips. — See page 24. Sea Kail. — See page 51. French Beans. — See page 9. Blanc Mange. —See page 66. Apricot and Barberry Tourte. — See page 17. Spinage. — See page 45. Salsifie. — See page 44. | A iauitica Fowl, larded. — See page 191. SS ae ee ee: March: 26. ME We “aan cait No. 86. . BILL OF FARE. FIRST COURSE. ~ _ SECOND COURSE. Soup Cressey, ; removed with a : A Capon. SUCKING PIG. - Hashed Beef, and| {Broiled Fowl, and AaOmelet. | ae miles broiled bones. mushrooms. 1 1A Souffle of o ene A Fillet of Rice and Jelly. ie | Veal. Apple. eek eae sauce. Fillet of Turbot. Penh Beans. rober sauce. | Pork Cutlets, and Escaloped Oysters.| A Chine of Mutton. || - Shoulder of Lamb. No. 86. BILL OF FARE, FIRST COURSE, Soup Cressey. — See page 47. Sucking Pig. — See page 60. Broiled Fowl, and Mushrooms, — See page 173, . Hashed Beef, and broiled Bones. Cur the fillet of the inside of a sirloin of what was roasted the day before, (if that should be all gone, cut the other part) into small collops; cut the bones into neat \ 830 , a pieces, leave plenty of meat on, score, pepper, and salt the bones, put them in a tart-pan, and pour a little oiled butter over them ; a little before they are wanted, put them in the oven to warm through, and then on the gridiron to brown ; put the trimmings of the meat and boners Into a stewpan, ane two large onions ‘sliced, a little vinegar, and about a pintof stock; set iton a stove to boil slow for an hour or better, P then strain it, and skim the fat off; put about an ounce of — butter into a stewpan, and set it on the fire to melt; then put about a table spoonful of flour; stir it over the ‘fire for a minute or two; then put in the liquor that the beef bones, &c. were boiled i in, keep stirring it until it boils, then put alittle ketchup in, strain it through a hair sieve, and q put the beef to it; set it by the side of astove to keep hot, = it should not boil , season it with a little pepper and salt, if | wanted: dish it, and put the broiled bones round the side. © : Fillet of Veal. — See page 143. gy Pork Cutlets, and Rober Sauce. — See page 142. : Fillets of Turbot.— See page 81. 7 gs Chine of Mutton. — See page 16. zi ate tT 4 ' | SECOND COURSE, A Capon. — See page 62. An Omelet.—See page 33. Asparagus. -— See page 8. 7 : Jelly. — See page 31. Shoulder of Lamb. — See page 171. Ratifie Pudding. — See page 109. A Souffle of Rice and Apples. — See page 110. Escaloped Oysters. — See page 24. French Beans. — See page 9. 931 March 27. No. 87. BILL OF FARE. - FIRST COURSE. renege Soup Julien, removed with BEEF TREMBLANGC, and Roots. SECOND COURSE. Two Lasterlings, 4 Lamb’s Feet, and Semels of Veal, and _Bygs 3 a la Trip. ; Asparagus. asparagus peas. piquant sauce. ¢ t Neck of Mutton, Rhenish: .{ A Savoy Orange and endive. Cream. ‘Cake, Jelly. Raggoo of Cock’s Spinage, and Combs, and livers.] ° * eroutons, * : “. Dhese ; A Fricassee of Creuggos > lad ' |). Chicken, and » Veal and Ham. mushrooms, Loin of Veal. Six Pigeons. “No 87. BILL OF FARE. FIRST COURSE; on DOs eesee Soups Juljen,— See page 56. Beef Tremblanc, and Roots. — See page 15. Neck of Mutton, roasted, (see page 128) and Endive. — See Appendix. _ Loin of Veal. — See page 4g. - Semels of Veal, and Piquant Sauce. — See page 94. -Lamb’s Feet, and Asparagus Peas. — See page 53. Fricassee of Chicken, and Mushrooms, — See page 37. Petit Patés.--See Appendix. 232 SECOND COURSE. : , eens EasTERLINGS.— See page 16. - ae Asparagus. — See page 8. “5 Eges ala ‘Trip. —See page 39. . : Orange Jelly. — See page 67. Raggoo Melé. — See page 9. ey Savoy Cake. —See Appendix. Rhenish Cream. —See page 50. Spinage. — See page 45. Pigeons. — See page 173. March 28. m . No, 88. BILL; OF FARE, ~~ : FIRST COURSE. 2 SECOND COURSE. Four Woodcocks. Caremel Basket of]: Pastry. Ttahan Soup, ) removed with > FISH, removed with a FILLET OF VEAL. | Jelly au Marbre. — ——_ - , : Sweetbreads Lamb Cutlets, larded, and an glazed, and sauce emince. a la reine. Cauliflower, and beshemell. Asparagus. eee Leg of Lamb, and] ° |Fillet of Pork, anc}/ Artichoke Bottoms, Lobster. French beans, rober sauce. fried in batter. an Chitin. ———————————— ee as , A Ham braised, Turkey and 8 and brown/sauce. Truffles. aoe Bahnits. Four Pigeons. \ nt Salsifie, fried in batter. Escaloped Oysters. Fillet of Mutton, ‘and a purée of potatoes. Neck of Veal a la Beshemell. es a Mushrooms, * French Beans. ; : gic tr he with white sauce. Three Breasts of Chickens, larded, and asparagus peas. Tenderones of Veal, and truffles. St os A Wax Basket of Prawns. A Capon. Mock Turtle, ‘removed with * FISH, removed with a ° CHINE OF MUTTON. Orange Souffle, - \ 233 No. 88. BILL OF FARE. FIRST COURSE, . ' ia ail | T rattan soup.— See page 20. | Fish. —See Appendix, Fillet of Veal, — See page 143. 7 Lamb Cutlets glazed, and Sauce a la Reine. Mett some glaze on a souties pan, lay the cutlets, and ~ set the soutiespan on the fire to simmer for a few minutes ; then turn them, and leave them on a stove for about ten minutes; when done, put the-cutlets round the dish, and the sauce in the middle. - For Sauce, see Appendix. Sweetbreads larded, and an Emince. — See page 96. Fillet of Pork (see page 13) and Rober Sauce. — See Ap- pendix. Leg of Lamb, roasted, (see page 37) and French Bsn: — See page 9. Turkey, and Truffles. — See page 4. Braised Ham. — See page 14. Neck of Veal A la Beshemell. — See page pes Fillet of Mutton (see page 22) and a Purée of Potatoes.— See Appendix. Chine of Mutton. —See page 16. Three Breasts of Chicken, larded, (see page ee aud _ Asparagus Peas. — Seé page 53. ‘Tenderones of Veal, and Truffles. — See page 12. Mock Turtle. — See page 22, Fish. — See Appendix. / SECOND COURSE. W ooncocks, — See page 24, Pigeons. — See page 173. Rabbits. — See page 10. ' A Capon —See page 62. & : O54, Be ae Jelly Marbre.—Seé page 74. ee Caremel Basket. of. Pastry. — See: Appendix. Wax Basket. — See Appendix. | ; Asparagus. — See page 8.0 C Caulifiower.- — See page 18. | Artichoke Bottoms fried. — See page 62. Salsifie fried in batter. — See page 62. Lobster a age Sh... | Escaloped Oysters. — See page 24. _ ae SOIR « Mushrooms. — See page 17." French Beans. —See page Q. ' Orange Souffle. — See page 102. ag { < x rid i March 209. No. 89. BILL OF FARE. - FIRST COURSE. _» SECOND COURSE. White Vermicelli Soup, removed with a LOIN OF VEAL. Sax Snipes. | » Salsifie ick d i ie nei Me aN Mutton Cutlets |] and brown sauce, am and Eggs. and beshemell. Ribleite. ——— A Chine of | A raised Pie, et. Raspberry Savoy ‘ , Apple Lamb, witha. A Neck of Tourte. t ake. * (Pre. larded, and Neat’s J gh | ’ cucumbers. Tongue. roasted. Two Ducklings, Fondues, Beet Root, with ce a boned. fortea in Cases. vinegar sauce, P j aid turnips. et ee yo A Chine of Mutton. -* 1) gag ‘No. 89. BILL OF FARE. FIRST COURSE. sty ee recut Soup. —See page 16. Loin of Veal. -— See page 49. . Chine of Mutton. — Sée page 16. Mutton Cutlets Riblette. -- See page 135. Chickens, with aetna S Se same as a la Reine. — _ See page 42. Neck of Pork, roasted. —See page 21. Chine of Lamb, larded, (see page 69) and Chdarkbers, Bee Appendix. ‘Two Ducklings, braised, and Turnips. — See page ae Beef Olives, and Spanish Sauce. — See page 36. _ Raised Pie, with a Neat’s Tongue. RaltseE a pie as nearly the shape of a tongue as you can, lay some good force-meat (first | made hot) Ge the bottom, cut a tongue that has been boiled in thin slices, and the root the same; lay a slice of tongue and a slice of the root _round the pie, snl put for a ayeae: in the middle; cover over the tongue, &c. with sheets of bacon, cover the pie in, and ornament it; it will take an hour or better to bake ; the oven should not be very quick: when done, cut the top off, | pour the fat off, and put in some Beil dish it ona napkin, é Sed be laid | SECOND. COURSE. ‘SNIPEs. — See page 24. Ham and Eges. — See page 87. Salsifie. —See page 44. Apple Pie. —See page 82. Savoy Cake. — See Appendix. | Raspberry Tourte. — See page 17. Beet Root.—See page 128. Fondues. —See page 17. Hare. — See page 18. . March 30. as No. 90... BILL, OF PARE, © FIRST COURSE. : SECOND COURSE. | ~ - — Soup dla Santé, . f removed with FISH. Two,Chickens : one larded. |} Anchovy Toast, ~| | Maccaroni. Four Pigeons a Ja || | EI, ek +. ~ Crapaudine. and cabbage. ‘ Ox Rumps, | A Souffle of | Rice and Jelly. + * Apples. ; ° Tartlets of Chine of | . Apricot. ' Mutton. a a oe || ‘An Haricot of Asparagus | Petit Patés of * Mutton. A Dressed Crab. Oysters. i a Fillet of Veal. No. 90. BILL, OF FARE,” : FIRST COURSE, © eee % Soup a la Santé. — See page 38. wt Daye - Fish. — See Appendix. | ; -Chine,of Mutton:— See page 16. - Pigeons a la Crapaudine. — See page 100.” Ox Rumps, and Cabbage. —See page 5, Haricot of Mutton.— See page 21. ‘Petit Patés of Oysters. — See pege-70. - Fillet of Veal.—See page 143, ta ast ‘SECONDCOURSE. =» = @ 2 \ ¢ - Cot aaa oath Two Chickens: one larded. — See page 139. . Jelly. See page 31. is _ Rabbits. — See page 10. Maccaroni. — See page 10. — , _ Anchovy Toast. — See page 79. us or eae Tartlets. — See page 23. — Dressed Crab. — See page 79. Asparagus. — See page 8. A Souffle of Rice and Apples. — See page 110. LPB BL BL > LE LO LPL LP > A BL LLL LLLP March 31. No. 91. BILL OF FARE. ~ FIRST COURSE, SECOND COURSE. eae Asparagus Soup, ~ erie ; removed witha | pon. . TURKEY and CHESNUTS. Cro, ae trench: Beans | A Lobster. - ; Breast of Lamb, a ee i grilled, and ravigot a ‘sauce. A» Chantilla Cake. Breast of Veal ah ala Italienne. Remelade of Pork Cutlets, and = of Veal. Smelts. rober sauce. = and Eggs. A Sirloin of Beef. Six Pigeons. © No. 91. BILL OF FARE. f : ‘ : : FIRST COURSE. i Asparacus Soup. — See page 162. Turkey and Chesnuts. — See page 36. Breast of Veal, Italian. — See page 90. A Breast of Lamb, grilled, (see page 77) and Ravigot_ Sauce. — See Appendix. Capilotade of ‘Rabbit, the same as “Foil. —See page 176. a. Blanquet of Veal. — See page 74. Pork Cutlets, and Rober Sauce.— See page 142. Sirloin of Beef. — See page 7. SECOND COURSE. A Caron.— See page 62. A Lobster. — See page 32. _ French Beans. See page 9. Chantilla Cake. — See page 78. Spinage and Eggs. See page 45. Remalade of Smelts: —See page 225. Pigeons. -— See page 173. - a 239 April BS No. 92.- BILL» OF “FARE. FIRST COURSE. || - SECOND COURSE. Soup @ la Flamond, ee, removed with a Six Snipes.. LEG of LAMB, boiled, sets - LOIN fried, and Spinage. Titeiee-oF Ham and Eggs, ' Asparagus. | .Chicken, and a Small Mutton Pies. _|sweetbread larded. ak | Apple Pancakes. : ely, | Tite. | Neck of Pork. | \ | : Brocoli Raggoo of Conibs, Relves Epat an Souties of Veal, ’ liver, &c. &c. Gratin, and | | tik and mushrooms. Spanish sauce. A Hare. Loin of Veal. No. 02. BILL OF FARE. FIRST COURSE. ee SC kL ace : Soup 3 la Flamond. — Seé page 19. Leg of Lamb boiled, Loin fried, &c. — See page 26. Small Mutton Pies. — See pagé'20, Fricassee of Chicken (see page 37) and Sw cetbread larded. — See page 85. Neck of Pork. — See page 21. hea Tek ee. ae ‘a - Souties of Veal, and Mushrooms. —See page 70. Calves Feet au Gratin, and Spanish ‘Sauce. ~ See - page 293, — 7 Loin of Veal. — See page 49. ee . “F SECOND COURSE. SuipEs.— — See page 24. Asparagus. — See page 8. | Ham and Eggs.— See page 87. ) Saba Jelly. —See page 31. | : Apple Tourte. . Seer a tartpan with puff paste, put marmalade of apple, and cross-barit, . 3 Pancakes. * Bort a quart of milk and cream mixed, put a little ¢in- namon, and the peel of a lemon in it; let it boil gently. . for an hour, then break six eggs into a bason, beat them up for five or six minntes, put about six table spoonsful of flour, and mix that very well with eggs; then put in some fine moist, or sifted sugar, and then the milk and cream, first be- ing strained, and put a glass of brandy; mix all well to- gether, have a little clarified butter, or lard; make the pan hot, put alittle butter in it, and give the pan a wipe out witha clean rubber; then put a little more butter ; when the’ pan is hot, put in a large spoonful of the batter, turn it with. your knife, have sifted sugar in a box of the same make as a dredging box, and dust the pancakes over as they are taken out of the pan. | N.B. They should be sent up a few at a time, as when they get cold they become tough: send up Seville oranges and lemons on a plate. . , | Raggoo Melé.—See page 9. 3 2 apty a Brocoli. — See pagé 18. A Hare. — See page 18. i =- oe eee ee ¢ ei es . : ys : Apr il Q. , No. 93. BILL OF FARE. _ FIRST COURSE. - SECOND COURSE. Spring Soup, Two Ducklings. removed with a FILLET of VEAL a la DAUBE. | i oi F a Brocoli. - Mushrooms. » Two Chickens a la Scorch Collops. | | Riva: { if ‘ : | | Neck of An Orange Pork Tourte. Tenderones of Small Ham, and Veal, and Salsifie fried in Spinage and hai ‘mushrooms. batter. Croutons. Ribs of Beef. - Six Snipes. No. 93.. BILL OF FARE. FIRST COURSE. mm | SPRING Soup. — See page 213. Fillet of Veal 4 la Daube. — See page 20. Neck of Pork. — See page Ql. Two Chickens 4 la Reine. — See page 42. Scorch Collops. — See page 49. _ Ham braised. -—See page 14. _- Tenderones of Veal (see page 12) and Miubhkodiis, — See page 173. | Roast Beef. — eee page 7. R 242 "SECOND COURSE. 7 a : ae | { a * . | 3 — DucKLINGs. —See page 183. : 4 Mushrooms. — See page 17. . nat . Brocoli. — See page 18. o >! Orange Tourte. — See page 98. | Spinage. — See page 45. Oke i Salsifie, fried in batter. — See page ; maTpest _— - See PACE Se ! ; F : ’ seichaitn mati hioanedie y z DP LM LLP LO LOL P a at aw ae af a a a ae” Oe ee ae a ee a ee a a z # April “2 No. 94. BILL‘OF FARE. FIRST. COURSE. | SECOND COURSE. | , Rice Soup, with Chicken, removed with a ' LEG of PORK a la BOISSEAU. Two Chickens : one larded. Capilotade of |} Apticot Tartlets. Asparagus. _ Duckling. Petit Patés of Sweetbread. * A Neck of Veal, Plovers Eggs. roasted. ~ Haricot of Semels, and sauce]| French Beans. Apple ‘Fritters. Mutton. poivrade. ) Chine of Mutton. Shoulder of. Lamb. 243 No. 94.. BILL OF FARE. FIRST COURSE. Rice Soup, with Chicken.—See page 241. Leg of Pork a la Boisseau.— See page 47. Capilotade of Duckling, the same as Fow].—See Page 176, Petit Patés. — See Appendix. - Neck of Veal, roasted. — See page 37. Chine of Mutton. — See page 16. Semels (see page 94) and Sauce Poivrade. wens Ap- pendix. Haricot of Mutton. — See page 21. SECOND COURSE. Two Chickens. — See page 139. Asparagus. — See page 8. Apricot Tartlets. — See page 23. French Beans. — See page 9. Apple Fritters. — See page 91. Shoulder of Lamb. — See page 171. Plovers Eggs. Boi them gently for ten minutes, put them in cold ' water, send them to table, either hot or cold, in a napkin; or, when ‘cold, in a wax basket; or peel the shell off, and make them rai and. pour Itdlian sauce over them : ‘garnish with - Croutons. RQ “ ’ ch 7 5 O44 : : ! s ‘ | April 4. No. 95. BILL OF FARE. FIRST COURSE. SECOND COURSE. Soup Julien, ' | | removed with a A Capon, HAM, braised, and Greens. , A ; New Potatoes, with Three larded my Sparaer beshemell. ; Matton Cutlets : Sweetbreads, and : - i a 9.4) Riblette. asparagus peas. ‘a . | Jelly. | Ib Three Chickens ala Reine. nee init oy ae, FY Breast of Lamb, || Plovers Eggs. Truffles. \Beef Kidneys, with rolled, cutlets apie 3 sauce ravigote. larded, and sorrel ; sauce. a Six Pigeons, = - Ribs. of stich { ono. 05) < BILL. OF PARED FIRST COURSE. | Soup Julien. — See page 56. Ham braised. — See page 14. Chickens a la Reine. —Seé page 42.. Mutton Cutlets Riblette. — See page 135. Three Sweetbreads larded, and Asparagus, Peas. — Spe page So. Breast of Lami esa and Cate larded. Gee pase 96) and Sorrel Sauce. — See Appendix. Se + / 24.5. , ae Kidney ys. Cur the kidneys i in neat slices, (about the size of a semel of veal) put them in warm_water to soak for two hours, _change the water three or four times; then take the kid- neys and put them on a clean cloth to dry. the water and juice from them; put some clarified butter into a pan, and put the kidneys in, and fry them of anice brown; season each side with pepper and salt, put them round the dish, and the sauce in the middle. | ~ Roast Beef.—See page 7, - 3 3 * Pa kes ie SECOND COURSE, A Capon. —Sce page 62. Asparagus. —.See page 8. es ~ Truffles. — See se Gyeceml A _~ Jelly. — See page 3 New Pitatoes: Copin them, by putting a little salt ona cloth, and rub ‘them well, in order to get the skin off; wash dew: and put them into a stewpan that will just hold them ; fill the ‘stewpan with water, and put a little salt in the water; boil them until nearly done, then strain the water from the po- ‘tatoes, cover them up close, set them by the side of the fire, and the steei will finish them: when wanted, put them. on the dish, and beshemell over them. Plovers Eggs hot, and Italian sauce over them.—See p. 243.. , Pigeons. — See page 173. \ i f ae ) a 246 April 5. at! No. 96. BILL’ OF ‘FARE. FIRST COURSE. SECOND COURSE. i ears Two Ducklings. Pea Soup, removed with FISH. Minced Lamb, blade bone broiled. | Matelot of Tench. ||, | Maccaroni. Apple Pie. Leg of Lamb, and Haricot Beans. | | - Asparagus. | Poached Eggs.on toast. Tripe fried in |; Damson Tourte. Beef Steak Pie. batter and parsley. Two Rabbits. Loin of Veal. No. 96. BILL OF FARE. FIRST COURSE, a Pra Soup. — See page 107. Fish. — See Appendix. An Emince of Lamb, blade-bone broiled: —See page 193. Matelot of Tench.— See page 77. : Leg of Lamb (see page $7) and Haricot Beans. — See Ap- pendix. Beef Steak Pie, — See page 61. Loin of Veal. — See page 49. | Lripe fried in Batter. phe : Maxe the batter the same as directed in page 194. Cut — the tripe in neat square pieces; have cleanlard in a stewpan; | | | QA7 ph a : when hot, put in the tripe, and fry it of a nice light brown; put it round the dish, and fried parsley in the middle, ~ = \ a — ‘SECOND COURSE. _ Two Ducklings. — See page 183. Maccaroni, — See page 10. drome TALES ap Asparagus. — See page 8. Damson Tourte.-—- See page 57. fis Rabbits. — See page 10. et | Poaclied Eggs'on Toast. — See page 83. Cut the toast in - round pieces with a paste cutter, and put the eggs on: it will make a dish, s ] eae April 6. No. 97. BILL OF FARE. FIRST’ COURSE, peor mms 5 SECOND COURSE. Soup and Bouille, | A Guinea Fowl, larded. - removed with FISH. ie a. Fondues in cases. | Asparagus. A Fowl ala Beef Steaks a la Beshemell. Bourgevis. Cederata Chantilla Create Basket. Jelly. | Fillet of Veal. Small Puddings, with wine sauce, Fillet of Mutton, Casserol of Rice, French Beans. and cucumber. with Rabbit, A Chine of Mutton. : A Hare. = 245 - a ‘No, 97. BILL OF FARE, FIRST COURSE. a % ue | Soup and Bouillie —- See page 31, Fish.— See Appendix. Fillet of Veal. — See page 143." Beef Steaks & la Bourgeois; plain broiled. . A Fowl Ala Beshemell.— See page 115. A Casserol of Rice and Rabbit. — See page 100. Filletsof Mutton, and Cucumbers. — See page 48. | Chine of Mutton. — See page 16. SS << a SECOND COURSE, A Guinea Fowl. — See page 191. Chantilla Basket —See page 62. A Hare. —See page 18. Asparagus. — See page 8. Fondues. — See page 17. Jelly. — See page 31.. _ Cederata Cream. —See page 33. } on Small Puddings. — See Appendix. z 7 French Beans. —- See page 9. ~~ be see al bs no 2495 ee _ April 7. | ee) hahio098. bpBILLA OF FARES: FIRST COURSE. SECOND. COURSE. | Mock. Turtle, removed with a HAUNCH of LAMB larded, and _Chervil Sauce. Siz Pigeons. Lobster Gratin. - Maccaroni. CN ances Cutlets of Veal & oe ae ie Ham, &e.< |---| + 1 raised. Apricot Tourte. | | Spaaish Fritters, ; , : |) A Westphalia } Fillet of Pork, and Shoulder of Lamb. ‘Two Rabbits. jHam, and. spinage.|’ sauce rober. Civ se eu sie cabins Neck of Veal ala Turkey, and Rice Fritters. Apple Pie! Beshemell. oyster sauce. ey Z| : Aruchoke Bottoms, with sauce. Sea Kail.: . Volevent of Civet of Hare. |. Chicken, and saat 1 EY: sweetbread. A Guinea Fowl, larded. Sirloin of Beef. , No. 98, BILL OF FARE. FIRST COURSE. al M OCK Turtle. — Sce page 22. | Haunch of Lamb larded, and Chervil Sauce. — See page 54. Veal and Ham Cutlets. — See page 197. Mutton and Potatoe Pie.— See page 35. 250 A Turkey boiled, and Oyster Sauce — See page 53. Westphalia Ham, braised.—- See page 14. A Vi olevent, with Chitkea and RwectBread.: Bake a volevent to the size of the dish, put a frieassee of chicken, and.a sweetbread cut in with it; the fricassee is made from a cold chicken either boiled or roast; if roast, © take the skin off. , A Fillet of Paik, and Rober Sauce. — See page 13. Neck-of Veal ala Beshemell. — mee ‘page suid A Civet of Hare.—See page 26. Roast Beef. —See page 7, SECOND COURSE. PicErons.— See page 173. Maccaroni. — See page 10. Lobster au Gratin. — See page 51. Spanish Fritters. — See page 91, Apricot Tourte. — See page 17. Rabbits. — See page 10. Shoulder of Lamb. — See page 171. Apple Pie.— See page $2. . Rice Fritters. — See page 78. ; ay Sea Kail.— See page 51. ; Artichoke Bottoms. — See page 44, A Guinea Fowl.—See page 191. 251 April 8. i) No. 99. BILL OF FARE. FIRST COURSE. a Soup Julien, removed witha ; A Capon, FILLET OF VEAL... _ a SECOND COURSE. Petit Patés of Anchovy Toast, Oysters. Spinage and Croutons. Scorch Collops. Brisket of Beef ala Tremblanc, . with roots. eee | Pancakes. | ¢ Compote of Be Broiled. Risoles of Poultry. Pigeons, with — wsparagus. | Mushrooms. mushrooms. Chine of Mutton. A Hare. No. 99. BILL OF FAREx FIRST COURSE. a ALY Soup Julien. -— See page 56. Fillet of Veal. —See page 143. | Beef Tremblanc, and Roots. — See page 13. Risoles. — See page 47. Scorch Collops. — See page 49. Petit Patés of Oysters. — See page 70. Compote of Pigeon.—See page 122. Chine of Mutton. ——Sce page 16, 250 SECOND COURSE. : Oe Cire ce 2 A Caron, —See page 62. Pancakes. — See page 240. ee rd A Hare. —See page 18, | 3 Rar Spinage and Croutons. — See page 45. scot: Anchovy Toast. —See page 79. eit eau < . Asparagus. — See page 8. | noe a Broiled Mushrogms: ab page 67. . Go \ , apres Sd April 9. | aah | No. 100. BILL OF PARE. | FIRST. COURSE... ...|-« SECOND-COURSE. bp. of 1 4 * Pe “ Soup a la Reine, Two Chickens : removed with a , one larded. » TURKEY, roasted. PE Ak Twi: ME EMIS EE An Omelet. ~ | FrenchBeans. . Lamb’s Head, &c Pork Cutlets, antl ala Poivrade.. | | mashed potatoes. | Apple Pie. Neck of Mutton boiled, & Turnips. Caalifiower. - ' New-Potatoes: Souties of Veal, Fowl a la and sauce hachis. Beshemell.. Ribs of Beef. - Two Rabbits. | if a te ale Na CR SNE RN I SR MET pe pT ET CR neces seneense crores den ae ante iareatio-aescyrajeaieicatisia me - - No! 100, “BILL OF! FARE. ~ FIRST COURSE: Soup i la Reine. — See page 2. | Neck of Mutton boiled. — See page 48. Turkey roasted. — See page 105. - Roast Beef. —See page 7. Lamb’s Head.— See page 21. Pork Cutlets, and mashed Potatoes, — See page 96. . A Souties of Veal. — See page 70. A Xowls Ala Beshemell. — See page 115. . SECOND COURSE. Two Chickens: one larded. — See page 139. Apple Pie. —See page 82. Rabbits. — See page 10. An Omelet. — See page 33. French Beans. — See page 9. Cauliflower.— See page 18. New Potatoes. — See page 245, — B54 April 10. No. 101. BILL OF FARE. FIRST COURSE. | SECOND COURSE. — Soup a la Flamond. as removed with A Guinea Fowl, larded. FISH. ? Sweetbreads ; i t ~ r . 5 Es te larded, and sorrel |} Eggs 4 la Trip. Sea Kail. ‘ sauce. i | rN ne ROR eR | A Leg of Lamb | | Cheesecakes. | roasted, : al Small ‘Mutton ‘Tenderones of ' Spinage and : Oysters Pies. Veal, and truffles. Croutons. fried in batter. Lown of Veal. Ribs of Lamb. No. 101. BILL OF FARE. FIRST COURSE. Soup ala Flamond. — See page 12. Fish. — See Appendix. A Leg of Lamb roasted. — See page 37. | Loin of Veal. —See page 49. Poulet ala Duchesse. — See page 19. Sweetbreads larded, (see page 85) and Bone) Sauce.— See Appendix. Tenderones of Veal, and Truffles. — See page 12. Small Mutton Pies. — See page 20. 255 Z SECOND COURSE. / : ee / A Guinea Fowl. —See page 191. Sea Kail. — See page 51. | Higgs a la Trip. —See page 39. Cheesecakes. — See page 32. Spinage.— See page 45. Oysters fried in batter. — See page 194. Ribs of Lamb. Cur off the scrag, and saw off the chine bones of the — breast and neck ; saw the middle of the ribs, so as they will part when carved, put skewers cross ways, and put the spit under the skewers; baste it well; it will take about fifteen or twenty minutes; baste it with butter a few minutes be- fore it is taken from the fire, and sprinkle salt and flour the last thing: put gravy in the dish, send mint sauce In a boat. s * d . April 11. » ‘No. 102. BILL OF FARE. FIRST COURSE. =» W!*- -sEcOND COURSE. Soup, be i oo exam removed with a y 4 ‘ ‘ oy tind ; > HAUNCH OF MUTTON. L'wo' Ducklings. ‘ | Two Chickens Pigeon Fy ada Reine. Pie. Raggoo Meté. Asparagus. Ham braised, 4 ee and sauce. ~ Jelly. Casserol of Shoulder of Lamb Rice boned, forced , ae ? ’ ‘+h Beans. h é with Rabbit. and sorrel sauce. Lt inet Uipeeaic | iieastabamaink A Chump of Veal A Hare. -. 56 |. No. 102. BILL OF FARE. - FIRST COURSE. ‘y Soup Santé —See page 38. Haunch of Mutton. —See page on Pigeon Pie in a Dish.— See page 13 A Ham braised.— See page 14. ! Chickens 4 la Reine. — See page 42. Roast Beef. — See page 7. A Casserol of Rice. and Rabbits. — Sec page 100. Only ~~ use Rabbit instead of Giblets. Shoulder of Lamb hashed and broiled. — See page 193. SECOND COURSE. \ Two Ducklings. — See page 183. _ Asp , , Raggoo Melé. —See page 9. Jelly. — See page 31. Mushrooms. — See page 17. - French Beans. — See page 9. A Hare. — See page 18. —_- 257 : April 12. ‘No. 103. BILL OF FARE. FIRST COURSE. || SECOND COURSE, eee — : t ny 4 i , ; \ | Soup Santé, A Green Goose. removed with FISH, ; A Savoy A Wax Basket - _. removed with a — Cake, __ of Prawns. FILLET OF VEAL. , Brocoli, and Breast of Lamb Sturgeon, ala brown sauce. Asparagus. and spinage. Broche. ————— - Tartiets of Mushroom Fritters. & Orange 7 P and cream. , A Capon; | Loin of Pork E Mewes is with a Raggoo and) > aan’, iki fe truiiles. cy Two iy Wild : eee : eel ; fs SLES Duck. A Raised Pie, with) {A Raised Pie, with Beech, Vio Pigeons. | maccaroni. Rice Raspberry zh Fritters, Peu d’ Amour. m a a eae es eee Cae ia a coat Small Rump of Chine.of Lamb 4 ery Beef a la Daube, | .. larded, ———————— Lee > @ |: | erik Benhed la Sea...” and cabbage. {5 and chervil sauce. ' & Créme. Kail. ¥,| PERE Ten COE WENN Coad IEE po mW eee 6s rea ST ee may og A g ; Grenadines as Wee Bate me eens tninndieietiareane | Fi : ; ax Basket, with! hs fend? Fillets of Salmon, Gutlets, with ' A Chantilla Basket} and capers. Cray Fish. d eapet r asparagus peas. J Mock Tuitle, removed with a CHINE OF MUTTON. i ; ! Two Guinea Poet: one larded. Breast of Lamb, and Spinage. — See page 2056 ) ‘No. 103. BILL OF FARE, FIRST COURSE. ee / is See ot a : NOuP Santé. — See page 38. Fish. — See Appendix. A Fillet of Veal.— See page 143. Sturgeon ala Broche.— See Appendix. Loin of Pork roasted. — See page 21. A Capon, with a Raggoo and ‘Tr uffles.— See page tel _ A Raised Maccaroni Pie. — See page 85.- A Raised Pie, with Pigeons. — See page 69. ‘Rump of Beef a la Daube, io page 36: et Fillets of Salmon, and Capers. —See page 43. - Grenadines, as Cutlets, and Asparagus Peas. Cur out a fricandeau and trimit ready for jaan > then ~ cut it into cutlets, lard them, and finish the;same as grena- _ dines ; put them round the dish, and the asparagus peas ir f ‘the middle : garnish either witli croutons Or paste. Mock Turtle. — See page 22. Fish. — See Appendix. Chine of Mutton. — See page 16. Chine of Lamb larded, ant Chervil Sauce. saga page 69. a F ‘ * 259° _ SECOND COURSE, Bee SO ua _ Green Goose. — See page 163. Savoy Cake. —See Appendix. Wax Basket. See Appendix. ~ ~ Asparagus. — See page 8. | - Brocoli. — See page 18. Sea Kail. — See page 51. French Beans. — See page 9. sy Mushroom Fritters. Make batter the same way as for pancakes, (see page 240,) only make it thicker, otherwise it will not stick to the mould, (the mould is made by Mr. Buhle, of St. Martin’s Lane); have some lard hot in astewpan, have sweet oil ina tea-cup, or something of the same size, to dip the. mould in; drajn the oil from it, then dip it in the batter, and then immediately in the hot lard; take it out as soon as the fritter becomes brown; lay them on white kitchen paper to soak the lard from them; fill the hollow part with custard, made as directed in page 8; sift fine sugar over them, and hold “a salamander over to glaze the fritters: dish them on a» napkin. : Tartlets.— See page 44. , Peu d Amour. : _ Pev D’amovr is puff paste cut out in what shape is thought proper; put them on a baking sheet, brush them over with white of, egg, sift a little fine sugar over them, and put them in the oven; when done, and cold, put any sweetmeat -that is most convenient: dish them in the shape of a OS i ‘Wild Duck. — See page 16. > ‘cain Rabbits. — See page 10. : Chantilla Basket. — See page 63. Two Guinea Fowls.— See page 191. wn 9 — £60 a 5 Atal aL 2a comers é ‘No. 104: BULUL.OF FARE. 7394 { ; j ‘ ss Bias * oO FIRST COURSE, | SECOND COURSE... . stag Soup, A Green Goose. — removed witha - * | |BRISKET of BEEF 4 la Tremblane, and ; it sa t Roots. | Spinage and Eggs.|, |. A Dressed'Crab. | Pigeons ala Beef ae | Crapaudine. Steaks. sania ee Apple Pie, | Leg-of Lamb, with Cream. roasted. , ~-Civet of Matelot of © fy)" bs : “3°: Hare. . Tench. Fondues in cases. Sea Kail. : Loinof Veal. (|. Pwo Rabbits. No. 104. BILL.OF FARE. FIRST COURSE. heen es a3 I URNIP Soup. —See page 148. Beef Tremblanc. — See page 13. Beet Steaks. — See page 126. $ Leg of Lamb roasted. ~ See page 21. Matelot of Tench, —See page 77. Civet of Hare.— See page 26. a Loin of Veal roasted. — See page 49. 26 ] SECON D ‘COURSE, . Green Goose. — otcl page 163, Dressed Crab. — See page 79. Spinage and Eggs. — Seé Page 45. ts Sea Kail. — See page 51.. bar ‘ -Fondues. —See page + Rabbits. — See page 10. . Apple Pie, with Custard. a = See page 134. | | April 14. } ¢ White Collops. Fillets of Fow] larded, and mushrooms. Loin of Veal a la | Beshemell. braised, and sance.| | Neck of Mutton _ Fillets of Rabbit. | Jarded, and carrot larded, and ie Beas asparagus peas. | Cutlets of Veal, Tenderones of | and Ham. Lamb a la Poulet. Spring Soup, removed with a 4 SIRLOIN OF BEEF. YIWNo. 105. FIRST COURSE. Soup a la Reine, removed with a “ TURKEY, CHESNUTS, AND ; SAUSAGES. Mutton Cutlets, Vegetables. Riblette: & Fillets of Beef a la Espagnole. Westphalia Ham BILL OF FARE. SECOND ,COURSE. Two Duckiings. Brocoli, and sauce. Jelly. Sweetbreads roasted. Raspberry Tourte. Trench Beans. Asparagus. Apricot Tourte. Four Pigeons. c Rhenish Cream : © - 262 a a 4 No. 105. BILL OF FARE. q FIRST COURSE. ae a Turkey and Chesnuts. —-See page 36. _ Mutton Cutlets Riblette. — See page. 135. _ White Collops. —See page 15. Ta Fillet of Beef 41a Espagnole.— See page 20, Fillets of Fowl.— See page64. | ; _ Westphalia Ham braised. — See page 14. Loin of Veala la Beshemell. — See page 14. m Fillets of Rabbits, and Asparagus Peas. —See page 65. _ Neck of Mutton larded.— See page 97. os Tenderones of Lamb. —See page 26. Cutlets of Veal and Ham. — See page 197. Spring Soup. — See page 253. ee el Roast Beef. — See page 7, ‘i —— - : ; a } Soup ala Reine. — See page 2. “ . re ; : K yi r & i ee SECOND COURSE. DuckLinGs.— See page 183. Asparagus. — See page 8. Brocoli. — See page 18. ' Sea Kail. — See page 51. French Beans. —See page 9. Apricot Tourte. —See page 17. Jelly.—See page 3). | : | Sweetbreads roasted. Sect Put the sweetbreads into’a stewpan with cold water; — put them on the fire to boil for a few minutes; then take — them up.and put them on a lark spit, brush them over with — ege, and put plenty of bread crumbs on the sweetbreads; ~ dip them in egg again and put more bread crumbs over — ‘them; then drop oiled butter on and tie the sweetbreads on — aspit: they will take about half an hour to roast: make a toast, and put-as many pieces of toast as there are sweet- breads, and of the same size ;.put gravy and butter over the ~ roast, and the sweetbreads on the toast. . Pigeons. — See page 173. Lf bio Raspberry Tourte, the same as Apricot Tourte.—See p. 17. Rhenish Cream. — See page 50. a _ French Beans. —Sée page 9. A Capon. — See page 62. | Cee . A ae am : Lamb’s Heart sweetbreads larded - and endivé. ‘Tenderones of ° Veal, and truffles. Westphalia Ham braised, and sauce. A Souties of Fowl and truffles. Sweetbread,&¢.&c. - |Soup, removed with Fish, removed with a Chine of Lamb, and cucumber sauce. Chartreuseot Roots * and sausages. Souties of Pheasant } Fillet of Mutton, and French beans. Calves Ears forced: and an emince de poulard. Fricandeau, and sorrel], ° Vegetables: Pent Patés of |. Vegetables, White Soup, removed with ms FISH, removed with a CHINE.OF MUTTON. ‘Lhree Chickens a 963 ee URE, —_—— . Giblet Soup, removed with FISH, . removed ii a WURKEY AND TRUFFLES. Fillet of Beef x April LD: No. 106. BILL OF FARE. '» SECOND COURSE. ae A Pea Fowl, larded, - Basket of | Pastry. \ «+ e larded, and Spanish French Beans a la sauce and onions. . Lambs Feet, and _ asparagus peas. ‘Fillet of Veal la Daube. Souties of Hare, with a purée of do. Timball of Chicken,]||¢ and maccaroni. Rt ee SoupSanté removed with Fish, removed with a rump of beef ala Mantua. Casserotof Rice * and rabbits. Souties of Soles. la Reine. * Lamb Cutlets glazed, and white Italian Sauce. Fillets of Fowl || larded, and mushrooms. Créme. Dressed Lobster. Raggoo Melé. > * Cederata Cream, * Two Ducklings. Orange Soufile, Mushreoms. Small Omelets. Asparagus. a Wax Basket of Cray Fish. S Wax Basket with Prawiis. - Asparagus. N te Small Omelets. Mushrooms. Jelly au Marbre. i Four Woodcocks. Blanc Mange. Raggoo. Dressed Crab. cr anes Sc ae er French Beans: za Créme. Basket of Pastry: A Goose. “Two Removes for top and bottom. Two diito forthe Flanks. Ratifie Pudding. Fondue in a Case. A Ginger Souffle. - A Genoa Toast. . ; \ te No. 106. BILL OF FARE. FIRST COURSES Re f Gorter Soup. —See page 6. Fish. — See Appendix. Turkey and Truffles. — See page 4. Fillet of Beef larded, &c. — See page 29. tei ea Lamb’s Heart, Sweetbreads larded, and Endive. —See page 65. ‘Lambs Feet, and Asparagus Peas. — See page 5Sp Tenderones of Veal and Truffles. — See page 12. Souties-of Hare, witha Purée of ditto. — See page 53. A Sonties of Fowl, and Tr uffles. — See page 85. Timball of Chicken, and Maccarone” ~ See page 59. Petit Patés. — See Appendix. Soup Santé. — See page 38 Fish. See Appendix. Rump of Beef a la Mantua, a page 60. Chine of Lamb, and Cueumber Sauce. —See page 69. Fillet of Veal 4 la Daube.— See page 20. | Westphalia Ham, braised. —See page 14. A Casserol of Rice and Rabbit. —See page 100. “A Chartreuse of Roots and Sausages, and a Raggoo Mele. Born about a dozen carrots, and put them in cold water; peel them and make them all of a thickness, then cut them into slices of about half an inch thick: get two pounds of ' sausages and boil them on avery slow fire, prick them with a fork to hinder them from bursting ; when the sausages are | done. and cold, cut them the same as the carrots, sheet a savoy cake mould (of the size of the dish that the chartreuse is to go.on) with sheets of fat bacon, put carrots round the — edge ‘of the bottom of the mould, then sausages inside the + carrots, and so on till the bottom is quite covered ; y then lay » ! oy ae 263°. * the sides, beginning at the bottom and/come*up to the top, ‘not straight, but oblong; first a line of carrots, then a line of sausages, until the sides are covered ; then Brush the in- side well with egg, to bind ‘the carrot: and sausages together, put athinlayer of forced-meat at the bottom ef the mould and the same round the sides ; put in the raggoo and cover it with paste, and egg it well; put the mould into a stewpan , of hot water, let the water come half way up the mo. sone put the stewpan in-the oven for an hour and a half; turn the’ chartreuse out, and: take’ the bacon from the top = saede Gs ‘soak the fat that comes from the chartreuse fd the dish) — with a clean cloth, put a little beshemell round the char- treuse: garnish the top with a few carrot roses, turnips, &c, A Souties of Sole. — See page 49. A Souties of Pheasant. — See page 55. Chickens 4 la Reine. —See page 42. | | ’ A Fillet of Mutton, and French Beans. — See page 5 36. -Lamb Cutlets glazed, and Italian Sauce. — See page 233 Calves Ears forced (see page 56) and an i Emince. hon page So. Fillets of Fowl larded, and Mee soins, aa Jee page 64. A Fricandeau abe page 29) and Sorrel Saciag —- See Ap- - pendix. White Soup. — See Appendix. Chine of Mutton. —See page 16. SECOND COU. RSE, Pea Fowl larded. — See page 156. Woodcocks. —- See page 24. Ducklings. —See page 183. Green Goose. —See page 163. Basket of Pastry. — See page 23, Wax Basket. —See Appendix, Jelly Marbre, — See page 74. Blane Mange. — See page 66. Cederata Cream, —See page 33. ee Nee eg ae | “Orange Souffle. ich ue page 103. A eras ‘ it 25a * Asparagus. — See. page 8: HE oie ; heath _ French Beans, — See page One Dressed Lobster. — See page 79. Small Onetn . Mix the omelet the samé as.page 33, fry. cae aat hoa fourteen or sixteen’ parts; put them round the dish, ‘ands: a little sauce tourney in the middle, ‘bis to, Seaniig } ~ _ Mushrooms. —See page 17. Raggoo Melé. — See page 9. -Ratifie Pudding. — see page 109, F ondues i in a case. See page 17, Ginger Souffle. — See page 108, Genoa Toast. | J April 10 cass aS, . ile - \ dics ‘ : \ * 53 Mak | , ; ; & No, 107; BILL, OF FAR Boba: : FIRST COURSE. | SECOND “COURSE. . a , * ee 4 Soup Cressey, Re | | removed with a P igeons. [ LEG OF PORK ala Boissegu.” ) J Mutton Cutlets Blanquet of Turkey|| 4 tichoke Bottoms | : Sea Kail. | Riblette. and Truffles. i : é . | ; | , RM REN ‘ —__----——rorrroo ‘ ‘Neck of Veal . ; y * | ila Apple Pie.. | Beshemell.. : ed a ; ; | outies of Rabbit, Salmie of Suis qith | Jo weoey aes wae ‘ and mushrooms. Woodcocks, white. sauce. " gent aah ‘a Ribs of Beef. Coy Hare. o67.- ~ . No. 107. BILL OF FARE, is FIRST COURSE, ‘Soup Cressey. —See page47. Leg of Pork 4 la Boisseau. — See page 47, _ Mutton Cutlets Riblette.— See page 135. ~ Blanquet of Turkey and Truffles, the same as a : Blanguet _ of Fowl. —See page 48. Neck of Veal a la Beshemell. — See page 14. | Salmie of Woodcocks.—See page89. — e , A Souties of Rabbit and Mushrooms. Cor the back and legs into collops,. and follow the di- rections given for a souties of fowl, see page $5, . _-Ribs of Beef. — See page 23. a SECOND COURSE. _ Piesons.— See page 173. Sea Kail. — See page 51. Artichoke Bottoms. — See page 44. Apple Pie. — See page 82. Maccaroni. — See page 10. Salsifie.-— See page. 44. A Hare.—See page 18. cee 4a, No, 108. , Foe Apr. il 17. FIRST COURSE. age Carrot Soup, - removed witha LEG of LAMB, boiled, LOIN fried, and Spinage. 7 Haricot of Mutton. A Torbot and Fillets of Sole fried. , |Sweetbreads larded aed sorrel sauce. ' Vegetables. ., Pricassee of Chicken, breast larded. Matelot of Carp, -‘&e. &e. re ‘Pigs Feet broiled |} aun Gralin, ears | shreded, and rober, sauce. Loin of Veal. No.'108,, BILL, OF FARE. |) am BILL OF P FARE. “al SECOND COURSE. ~ - . 2 A Guinbe Fowl Aine Poached Eggs and Ham. ! Jelly. Orange Tourte. ‘Brocoli, with brown sauce. Two Rabbits. FIRST COURSE. Ca RROT Soup. — See page 147. Leg of Lamb boiled, &c. — See page 26. Haricot of Mutton.— See page2t. as Fricassee of Chicken (see page 37) and Breast larded, — See page 112. | Blane Mange. vi i * Spinage and Croutons. - Damson Tourte. { Raggoo. ” | a Turbot, and Fillets of Soles fried. —See Appendix. — Matelot of Carp. Bone the carp, and observe the same rale as for tench; see page 77. Boil the bones with onions, sweet herbs, a pint of stock, and a pint of red wine, for two hours; then stew the carp, strain the liquor from the bones, and put it to the carp: let it simmer for half an hour, then put a bit of butter into’ a small stewpan, when melted, put as much | flour as will thicken the sauce ; then: put the liquor that the _ earp has been stewed in, let it boil for a few iminutes, keep. _ _ Stirring it all the time it is on the fire} season it with Cay- _ ' enne pepper, a little lemon, or orange. juice, anchovy _ essence, and avery little sngar: garnish with croutons. Pigs Feet and Ears. — See page 35. \ Sweetbreads larded.— See page 96. fioin of Veal: — See page 49. . SECOND COURSE. ‘A Guinea Fowl. — See page 191. Spinage. — See page 45. - Poached Eges and Ham. -—Sce page 87. Damson Tourte. +See page 57. Blanc Mange. — See page 66. | | Orange Tourte. —See page 18. : Raggoo Melé. —See page 9. Brocoli. —See page 18. Jelly. — See page 31. Rabbits. —See page 10. “No. 109. BILL OF FARE. < i 270 ~ a April 18. FIRST TABLE. \ Por the Often the Inckford Hundred Vi olunteers; Marquis removed t ‘LOIN OF. Crock ets. hoa oi, Veal daubed, braised, and French beans. paca ach cabin Wit A Mateiot ot Teach. A Fricandeau, and sorrel sauce. Vegetables. ee Ey SEASONED Two Necksot Lamb a la chevaux de frize. bre nt rene rereeerememme |Haiun braised, and sauce. Mock Turtle, and raised French pie. a Three Boiled, Fowls, and celery sauces Turkey and Trifles. A Hare, boned, rolled, forced, and larded,with.a purré: Vegetables. Four large Perch, plain boiled. Sheeps Rump forced, and kidneys if IRST COURSE. - Mock. Turtle, of Buckingham, Colonel. _ with a Ybor hh s Petit Patés. Pient siete Ox Rumps, and Dutch Salad. roots. 4 French Beans. ~ Pike baked and forced. ; Gooseberry Pie. Neck of Mutton a ne larded, and carrot Raggoo. peas. E, Lobster: A Sucking Pig. Mushroom Fritters, with custard. Three boiled Fowls and oyster sauce. | Mock Turtle, and | Two Rabbits. raised pigeon pie. | ~ Rice Fritters, A fume of Beet sidted: ala - Mantua. a Prawns. Fillet of Veal ala oil Beshemell. ‘ Shoulder of Lamb forced and larded, and sorrel sauce. Apple Pie. Matelot of Carp and eels. Asparagus. Bout Saigneux, A and sauce hachis. Plovers Eggs. Mushrooms broiled]. SECOND COURSE. Green Goose. Jelly. Plovers Eggs Asparagus. Apple Pie. Mushrooms. Cray Fish. ~ Rice Fritters; - glazed. Two Chickens, one larded. Mu sbroom Fritters, with custard. Crab picked. Raggoo Melé. - Gooseberry Pie. French Beans. Dutch Salad.~ Small Mutton Pies. Risoles. Orange Jelly. Rhenish Crogan Mock Turtle, removed witha ~ i Pea Fowl. SIRLOIN OF BEEF. Q7Xe eee SECOND TABLE.” ’® Be OURSE.” (oh the SEEOND COURSE.’ if Mock Lurtie, mie | removed with a _. bs nih A Git - CHINE OF MUTTON. bes re Pizeon' Pie, |Lamb Cutlets, andjj /...Brocoli. _ _ Asparagns, cucumbers. eae r - rr ea is in leorraranemmmremecrmertnne Blanc Mange. Neck ‘of. Pork Three boiled anes » Chickens, and roasted. celery sauce, | Raggoo. Mushrooms. 4. ‘ # ee to " _ {Four Perch, plain SEE OA EES | We elie eae aes (08 NE - boiled. ‘ Gooseberry Pie. i i, Apple Pie. vee Round: of Beef, [optical Loit of Veal Rabbits. | Pigeons. ie; ; Apple Pie. Gooseberry Pie. Stewed Carp on. nop ore wed f Enel.) {pp ee ne Where : 4 : Mushrooms. ’ Raggoo, Legof Lamb boiled, “a _ Loin fried, and Ham and Greens. - © -; Spinage. || Orange Jelly. Cederata Cream. pane with Beef Steak Pie. Asparagus. French Beans. ‘Poivrade sauce. : Mock. Turtle, WCipoh removed with Bias RIBS OF BEEF. ‘Sixteen Tables for Sixty People each. 60 vegetables, 60 plumb puddings. 30 meat pies. 60 salads. 30- pieces ‘of boiled beef, to consist of rounds, briskets, &c. 30 pieces of roast beef, 15 ribs, and.15 sitloins. 30 of legs and shoulders of mutton. One Table for One Hundred. 6 pieces of boiled beef, 6 pieces of roast beef, 6 joints of roast mutton, 6 meat pies, 24 dishes of vegetables, 12 plumb puddings, 24 salads. All the meat was cold. This Dinner was for 700 of the Inckford Hundred Fo lunteers. rN No 109. BILLOFFARE. FIRST COURSE. Mocx Turtle. — See page 22. Loin of Veal. — See page 49. Petit Patés. —See Appendix. Crockets. — See page 50. ; Ox Rumps (see page 5) and Haricot Roots.—See page 30. Chump of Veal braised (see page es and French Beans. _— See page 9. ~ Matelot of Tench See page 77. A Pike baked. : “Puan the pike round, fasten it with a skewer, coals some common stuffing rie same as fora fillet of veal, put -itin the belly and sew it up with pack thread; then-egg it over with a brush and put bread crumbs over its then drop — oiled butter over it with a paste brush, slice a few onions, and put them in the dish the pike is to be baked in: pita faggot of sweet herbs, and a few bay leaves, a little mar- jorum, and asprig of basil, a pint of stock, and half a pint ‘of ‘sherry wine; put it in the oven so as to have it done half _an hour before it is w anted ; strain the liquor from the pike, and skim the fat from it; put about an’ ounce of butter into . a stewpan, and set it on the fire to melt ;'when melted, put -asmuch flour as will dry it up, stir it over the fire with a. wooden spoon, then put in the liquor the pike was done in ;, set it on the fire, keep stirring it until it boils, let it boil f for a few minutes, (put a little essence of anchovy. in), then strain it through a tammy, put it into a stewpan to keep hot until wanted, squeeze half a lemon in before it is sent to table; put the pike on the dish, a little of the sauce round” it and the rest in a. boat: remember to take the pack thread out, and the skewer likewise: put some picked parsley in the middle of the pike to give it a neat look. Neck of Mutton larded, and Carrot Péas. — See page 27. pendix. Sucking Pig.—See page 60, Fricandeau (see page 29) and Sorrel pauce, — See ay- : * , Seo oe % 273 Two Necks of Lamb 4 la cheyaux de frize.—See page 48.. i Boiled Fowls (see page 13) and Oyster Sauce. — See page 55. f sg a Ham braised. — See page 14. Raised Pigeon Pie. — See page 69. Raised Pie dla Francois. — See page 38. Rump of Beef 'd la Mantua. — See page 60. Fillet of Veal 4 la Beshemell.-~Sce page 115. Turkey and Truffles. — See page 4. ‘Shoulder of Lamb forced and larded. — See page 28. Matelot of Eels. — See page 30. ; : four large Perch plain boiled. ec ae ‘Pour them on in cold water ;; when the water comes to a boil, put a little cold water, and set them by the side of the © fire for a few minutes, put a handful of salt in the water : send anchovy sauce in a boat. Bout Saigneux, and Sauce Hachis. Cut the scrags from four necks of mutton, bone the scrags as near to the bone as possible; put the meat into warm water to soak the blood out, and put the bones into the stock pot; when the scrags ate well soaked, put them _. on to blanch in cold water; when they come to a boil take them up and put.them into cold water, wash them several — times, and trim them to make them look neat; then put them into a white braise, set ‘them on a slow stove to stew very gently for four hours, or until they are quite tender ; then take them up, and put them on a cloth to dry the fat from them; put the bout saigneux on the dish, and the sauce over them. For the sauce, see Appendix. Sheeps Rumps and Kidneys. ~See page 37. - Risoles. — See page 47. | Small Mutton Pies. — See page 30. ~ Roast Beef. — See page 7. | ey rt Oy Soe SECOND COURSE. GREEN Goose. — See page 163. Jelly, — See page 31. ~ QT 4 | Blane Mange. —See page 66. 9°) oat. Rhenish Cream, — See page 50. | 3 | Orange Jelly. — See’ page 67. Rice Fritters. — See page 78. Mushroom Fritters. — See page 259. Apple Pie. — See page 82. | ) Gooseberry Pie. — See page 167. | ee Plovers Eggs. — Seepage 243. “Dutch Salad. — e Taxe the fish out of four lobsters as whole as possible; cut up four cos lettuces for salad, (not any of the green leaves) mix the sauce in the following manner : braise the yolks of four eggs that are boiled hard, soften them with water, a table spoonful will be sufficient ; when the eggs are very fine, put a small table spoonful of mustard, mix it well with the eggs; then about a quarter of a pint of salad oil, ' mix that, so that it is not perceived in. the mixture ; then put alittle vinegar, and a spoonful of tarragon vinegar, a spoonful of the essence of anchovy, and a little pepper and salt: cut the lobster in thin slices, and mix it with the salad ; put it on the dishes, and put the sauce over the salads: garnish with beet root, hard eggs, and Spanish onions. lt should be dished up in a pyramidical form. Crayfish and Prawns. - an Disu them neat and high: garnish with parsley. - Broiled Mushrooms. — See page 67. Two Chickens. — See page 139. Two Rabbits. — See page 10. French Beans. —See page 9. Pea Fowl.— See page 156. \ SESE First Course to the Suconp TaBLE of No. 109. Bill of Fare. MOCK Turtle. — See page 22. Chine of Mutton. —See page 10. Roast Beef.— See page 7. iu Lamb Cutlets (see page 93) and Cucumiver Sauce. —See Appendix. 3 . wlist : Ons Pigeon Pie in a Dish. — See page 135. Two boiled Chickens, and Celery Sauce. — See page 13. Neck of Pork roasted. — See page 21. yaa A Pike baked. — See page 272. oy Perch plain boiled. — See page 273. Loin of Veal. — See page 49. Stewed Carp. — See page 269. Round of Beef, and Greens. | SKEWER a.round of beef up very tight and put a fillet round it; put it into boil for four hours, or longer, (but that depends on the size); it should be rather over than under done, for, if it is under done, it does not eat so well when cold; the beef should be ten days or a fortnight in salt. Stewed Tench. —See page 77. Hamand Greens. Bort the ham three hours in the copper with the beef, skin and glaze it. ea Mate Leg of Lamb boiled, Loin fried, &c.— See page 26. Semels of Veal, and Poivrade Sauce. — See page 94. Beef Steak Pie ina Dish. Cur the beef steaks from the rump, rather thinner and smaller than for broiling; mix pepper and salt, chopped parsley, thyme and shalot ; lay the beef steaks in the dish, first put a little of the seasoning on the bottom of the dish, then put in as much steak as will cover the bottom of the dish, sprinkle some of the seasoning over the steaks, and put alittle stock ; then put another layer of steaks, season them, and put~a little stock, and so on until all the beef steaks are in the dish; put puff paste round the edge of the dish, have a dish the same size of the one as the beef steaks are in, and cut the top out by it; brush it over with egg, put it in a quick oven ; as soon as the paste begins to colour cover it over with a few sheets of paper; an hour will bake it: put a little more gravy in it when it is taken out of the oven, if wanted. ———ugE Second Course to the Second Tasruof No. 109. Bill of Fare. GOOSE.— See page 163. Pigeons. —See page 173. T'2 ce 276 Rabbits. — See page 10. A Capon: — Sce page 62. Asparagus.— See page 8. ~ Brocoli. — See page 18. French Beans.— See page 9. Asparagus. — See page 8. . Jelly. —See page 31. Blanc Mange. — See page 60. Orange Jelly: — See page 67. Cederata Cream. — See page 35S. ' Mushrooms. —See page 17. — Raggoo. — See page 9. Apple Pie. —See page 82. Gooseberry Pie.— See page 167. = ¢ April 19. No. 110. . BILL OF FARE. FIRST COURSE, | pea ih SECOND COURSE. eee ; , Potage a la Flamond, Pyigiiele elplaarl A Poulard, with Eggs, FISH. : ' Shoulder of Lamb a fs Matelot of Eel. minced ‘and Pancakes. Escaloped Oysters. broiled. , | ——— Neck of Veal. Fricassee-of Chicken Stewed Tench. A Chine of Mutton. | | Asparagus, * Four Pigeons. ~~ ’ Anchovy Toasts. Damson Tourte. | | Q77: No. 110. BILL OF FARE. FIRST COURSE, Ee | P OTAGE 4a la Flamond. — See page 12. Fish. — See Appendix, : , Shoulder of Lamb minced and broiled, ~ See page 193. Matelot of Eel.— See page 30. ~ Neck of Veal, roasted. — See page 133. Stewed Tench. — See page 47. 'Fricassee of Chicken. — See page 37. Chine of Mutton. — See page 16. SECOND COURSE. | A Powutarp with Eggs.— See page 222, _ Asparagus. — See page 8. Pancakes.— See page 240. Escaloped Oysters. — See page 24. Anchovy Toast. — See page 79. Damson Tourte. — See page 57. Pigeons. — See page 173. 278 April 20. | No. 111. BILL OF FARE. ’ FIRST COURSE: SECOND COURSE. Soup Cressey, removed with Two Ducklings. FISH. : phaaiwotniM Palotacon'e igee = | French Beans Neck ‘ of Pork. Apple Pie. : ; Calves Feet au an Fricassee of epebbit Gratin, with Brocoli and Fondues and onions. Spanish sauce. brown sauce. in cases. * Loin of Veal. . A Guinea Fowl. No. 111. BILL OF FARE, FIRST COURSE. 4 | Soup Cressey. — See page 47. Fish. — See Appendix. | Beef Steaks. — See page 126. - Petit Patés. — See Appendix. Neck of Pork. — See page 21. Loin of Veal. —See page 49. | Calves Feet au Gratin, and Spanish Sauce.—See page 223. Fricassee of Rabbits and Onions.— See page 70. 279» _, SECOND COURSE. _ ath _ “ii Ducxk.incs.— See pageTs3.-~ a) 7 | ' Lobster. — See page 32. et ! French Beans. — See page 9. | Apple Pie. — See page 82. Fondues.— See page 17. | | ¥ Brocoli. — See page 18. 5 i's i pall. BITC & A Guinea Fow!l.— See page 191... . “ , April 21. ! No. 112. BILL OF FARE, FIRST COURSE, ae : SECOND COURSE. Soup Julien, removed with a Ls A Capon, FILLET OF VEAL. ; Mushrooms broiled. Brocoli, with - Cutlets de Mouton) — prown sauce. aa concombre. Pigeon Pie. Rhemsh Cream. Small Page Neck of Mutton Iwo Chickens 4 la boiled, and turnips. Reine. | Four Pigeons. Sweetbread roasted Weecrahies. \ “ A Leg of Lamb ~ fTongué and greens, roasted, Apple Tourte. Orange Jelly. A Capilotade of Petit Patés of | Duskiags, x Creatas Raggoo Melé. ‘ Asparagus. ‘A Green Goose. Sirloin of Beef. 280 No. 112. BILL OF FARE. | FIRST COURSE. + eet Soup Julien. — See page 167. Pigeon Pie in a Dish. — See page 135. Mutton Cutlets, and Cucumber. — See page 98. - Chickens 4 la Reine. — See page 42. Neck of Mutton boiled, and Turnips. — See page 30. Leg of Lamb, roasted. — See page 21. Tongue and Greens. — See page 56. Petit Patés of Oysters. — See page 70. Capilotade of Ducklings. — See page 176. Roast Beef. — See page 7. SECOND COURSE. A Caron.— See page 62. Mushrooms broiled. — See page 67. Brocoli. — See page 18. Rhenish Cream. — See page 50. Small Pastry. —See page 23. Pigeons roasted. — See page 173. Sweetbreads roasted. — See page 202. — - Apple Tart.— See page 82. Asparagus. -—— See page 8. Raggoo Melé. —See page 9. Green Goose, — See page 163. QB April 22. No. 113. BILL OF FARE. FIRST COURSE, _ “SECOND COURSE. {Mutton and Broth, with Roots, i removed with a priate ROASTED. MEE ESAS ASD, PS enone Spinage and eos Bottoms Breast of Lamb , croutons. fried in batter. grilled,and piquant sauce. A Fowl. Calves Liver and Bacon fried. Gooseberry | Pie. ’ Maccaroni. | Celler y stewed. — Haricot of Minced and broiled Beef. Fowl. . Loin of Veal. A Shoulder of Lamb. No. 113. BILL OF FARE. |e FIRST COURSE. M UTTON Broth, with Roots. — See page 122. Turkey roasted. — See page 105. Breast of Lamb grilled (see page 41) and Piquant Sauce. _ ~~ See Appendix. : | 1) Calves Liver and Bacon.—- See page 137. W Loin of Pork.— See page 21. i | oe 282. Minced and broiled Fowl. — See page 196. Haricot of Beef. — See. page 149. Loin of Veal. — See page 49. ed 2) Ge SECOND COURSE, A Rave Vowl. —-See page 126. Artichoke Bottoms fried. — See page 51.) re) Spinage and Croutons, — See page 45. Gooseberry Pie. —See page 167, Stewed Celery. —See page 146. Maccaroni.—See page 10. | ~* atc rey vs Shoulder of Lamb. —sSee page 193. Apri 93. No. 114. BILL OF FARE. FIRST COURSE. / | SECOND COURSE.. ie Italian Soup, removed with a Two Ducklings. LEG OF “LAMB. boiled, : LORN | fied; saa re and Spinage. Escaloped Salsifie, with brown ERS es iat ees eee Oysters. sauce. Beef Kidney, with} JA Raised Pie, witl shalot satice. mutton & potatoes {}__ Seer Apple Pie. Custards in Cups. | Beef Cheek, with ‘A Pike bake: {| | Bi oe capers. | Two Chickens. Two Rabbits. Lamb’s Head, Neck of Veal a Ja Coffee Ciea n. Orange Tourte. i. &c. &c. Beshemell. French Beans. Lobster Dressed. A Fowl 4 la Beshe-| !Pork Cutlets, with mell. | mashed potatoes, Ribs of Beef. Six Pigeons.’ ~— sant my " 283 No. 114. BILL OF FARE, “FIRST COURSE, Travia Sethe iste page 20. Leg of Lamb boiled, Loin fried, &c.—See page 26. Raised Pie with Mutton and Potatoes. — See page 35, Beef Kidney, with Shalot Sauce. — See "page 245. Pike baked. — See page 272. Beef Cheek fae page 30) pith capers ; put some capers into coulis. Neck of Veal 4.la Beshemell.— See page 14. Lambs Head, &c. —See page Q1. Pork Cutlets and mashed Potatoes. — See page 96, A Fowl! a la Beshemell. — See page 115. - Roast Beef. — See page 7. tC ppp SECOND COURSE. DucKLINGs.—See page 183. Salsifie. — See page 62. Escaloped Oysters. — See page 24. Custards in Cups. — See page 8. Apple Pie. —See‘page 82. Rabbits. — See page 10. | ‘Two Chickens. — See page 139. Orange Tourte. — See page 98. Coffee Cream. — See page 39. Lobster. — See page 32. Pigeon. — See page 173. French Beans, — See page 9. 284. April 24, No. 115. BILL OF FARE. FIRST COURSE, SECOND COURSE. Ft eT Soup a la Reine, | 3 removed with A Cupon. BRISKET OF BEEF a la Tremblanc -and Roots. Apricot Tartlets. Asparagus. 'Tenderones of Vea] Compote de Pigeon | - and Truffles. with mushrooins. Macaroni. ~ Leg of Pork boiled,and greens Brocoli, with sauce. {Rice Fritters glazed Lamb Cutlets, and cucumbers. {A Currie of Rabbit, with rice, A Hare. A Chine of Mutton. No, 115. BILL OF FARE, 4 FIRST COURSE, Soup Ala Reine. — See page 2. Beef ‘Themblanc. — See page 13. Leg of Pork boiled. — See page 115, Compote of Pigeon. — See page 122, ' me. Ss i y I if é 985 __. Tenderones of Veal.—See page 1¢. Chine of Mutton. — See page 16, Lamb Cutlets, and Cucumber. — See page 93. Currie of Rabbit and Rice. — See page 16. oa | ; SECOND COURSE, | | A Capon: —See page 62. Asparagus. — Sée page 8... _ 'Tartlets— See page 44. _Maccaroni. — See page 10. Rice Fritters. — See page 78. Broéoli.—See page 18. _ . Hare. — See page is. April 25. EY No. 116.. BILL: OF FARE. _FIRST COURSE. SECOND COURSE. ' i , \ Soup Vermicella, || A Guinea Fowl, larded. removed with pane NESTE Anchovy foes. Asparagus. Blanquet of Fow}. A Civet of Hare. fica ee Polis Neck ot Mutton | am | and hatricot ; a ae ag Se beans. Baits Fae | Brocoli. | Fondues in cases. Duchesse. Olives. nn Chump of Beef. Ribs of Lamb. 286 No. 116. BILL OF FARE. ® . | FIRST COURSE. Vieancan Soup. —See page 16. Loin of Veal. — See page 49. Roast Beef. — See page 7. Civet of Hare. — See page 26. ~ Blanquet of Fowl. — See page 48. Poulet a la Duchesse. — See page 12. Veal Olives. — See page 3. Neck of Mutton and Haricot Beans. Roast the mutton the same way asa fillet: for the beans, see Appendix. SECOND COURSE. A Guinea Fowl. — See page 191. Anchovy ‘Toast. “ee page 79. _ Asparagus, —See page S. Jelly. — See page 31. Fondues. —See page 17. - - Brocoli.— See page 18. Ribs of Lamb. — See page 255. vigil Apri d 06. No. 117. BILL OF ae FIRST COURSE. ee coe COURSE,, Soup Cressy. oe : removed with Piceons FISH. “4 Semels and Chiekens, and Small Pastry. ston broiled piquant sauce. - tarragon sauce, AS i Tongue and | Oysters fried Greens. y in batter. a Ox Remps and cabbage, _ fand Spanish sauce | ‘ y 'Brocoli and brown sauce. A Scuties of Sole a la Reine. Rice Fritters. Chine of Mutton. | Two Rabbits. | Nov117. BILL OF FARE. § FIRST COURSE. - Cressey. --— See page 47. & Fish. — See Appendix. Two Chickens, and Tarragor®Sauce. — See page 14. _ Semels and Piquant Sauce. — See page 94. ' Tongue and Greens. — See page 50. ‘i A Souties of Sole Ala Reine. — See page 49. | Ox Rumpsand Cabbage.—See page 5, — fs Chine of Mutton. — See page 10. Lesa 288 we. / SECOND COURSE... ss * —_—— Piceons. — See page 173. ha ee Ri Mushrooms broiled. —See page 67. Tartlets. — See page 44. Cheesecakes. — See page 32. Rabbits. — See page 10. Oysters fried in Batter. — See page 194. Brocoli.—See page 18." Rice Fritters. — See page 78. April 27. No. 118. BILL OF FARE. ST COURSE. Seaman tt SRL ea FIR SECOND COURSE. Spring Soup, ) | removed with apon. a FISH. A Capon Small Mutton Beef Steaks and . \ Pies. oysters. Cranberry Tourte.| |Spinage and Eggs. 2 SS DRT eek ; 4 | Haunch of Lamb larded, and chervil ih 3 Dhvtnilaen coma sauce. . ‘ A Roulard of A Casserole of Rice Mutton, and sauce with giblets. _ Lobster. hachis. Apricot Tourte. | Loin of Veat. Cae ih oo a eae 2 e { No. 118. BILL OF FARE. ~ FIRST COURSE.) |, SPRING, Soup. — See page 213. _ Fish. — See Appendix. os ry Beef Steaks. — See page 126. | pe Small Mutton Pies. —See page 20. t oe ~ Haunch of Lamb larded, and Cheryil Sayee. _ ~ See page 54. A Casserol, With Giblets and Rice. — ee page 100. A Roulard of penn (see page ie and Sauce Hlachis. —— See Appendix. _ Loin of Veal, — See page 49. ‘ SECOND COURSE. A Caponi—See page 62. Spinage and Poached. Eggs. — See page. 45. Cranberry Tart. ‘Tue cranberries are had either at the green-grocer’s or oilman’s. Follow the same directions‘as for a currant tart; see page 57. Fondues. — See page 17. Apricot Tourte. — See page 27. Lobster. — See page 32. S Ducklings. — See page 183. Bee |; se REE IENS ie pril 28. | : No. 119. BILL OF FARE. FIRST COURSE," SECOND COURSE. {| | _ Soup, ae! Te /& removed with a A Green Goose. /- TURKEY ROASTED. . . | Rabbits fricasseed, Fricandeau and Raggoo Melé. "Asparagus. and onions. a sorrel. ——_—_—__—_—_—| | | [ree Damson Tourte. Jelly.’ | Neck of Mutton, Two ‘Chickens sectors ee ‘and code: boiled, and celery er | * sauce. RTE NONE AT BEN WIT NG Rael EY i oP Four Sweetbreads. ‘Four Pigeons. | A’Smnail Ham/and |-)}-) Celf’s Head ||| oe greens. hashed and grilled | Savoy Cake. Apple Pie. ; | Three Breasts of } Tenderones of Brocoli. Maccaroni.. : | Fowls larded, and \ Lamb, and rene an emince. asparagus peas. . : ed - Two Rabbits. A Sirloin of Beef. : : | No: 119. BILL OF FARE. FIRST COURSE. - Sour Santé, — See page 38. Turkey roasted. —See page 105. Fricandeau (see page 29) and Sorrel. — Sée Appendix. Fricassee of Rabbit and Onions.—See page 70. ‘Two Chickens, and Celery Sauce. —See page 13. Neck of Mutton roasted (see | page 128) and Endive. — at See Appendix. Calf’s Head hashed; — W8ae page 3. Ham braised. — See page 14, PLS | Tenderones of Lamb, and Asparagus Peas. — See page 26. ; ne ‘ v 291 Three Breasts of Pow larded, and an Emince, — See 3 page 119. | Roast Beef. — See page By z Capes + ee -——- | _* SECOND COURSE: A Green Goose. — See page 163. Asparagus.—See page 8. . Raggoo Melé. — See pege 9. 7 Jelly. — See pave 31. : Damson Tourte. — Sée page 57. Pigeons. — See page 173. ‘Sweetbreads roasted. —See page 262, Apple Pie. — See page 82. Savoy Cake.— See Appendix. , Maccaroni. — See page 10. Brocoli.—See page 18. | Rabbits. — See page 10. . oe pril 29. | No. 120. BILL OF. FARE. FIRST COURSE. SECOND COURSE. Soup and Bouilhe, | removed witha / A Guinea fowl. | FILLET OF VEAL. A Beef Steak and Lark Pudding. Toast. and cucumber. || Parmesan cheese. ‘Fillets of Mutton | Brocoli, with | Sea Kail and A Neck of Pork, Chantilla Basket. - roasted, jE ee to Soe . ~ | WO A TERE Cutlets of Timball of Spinage and : | Sweetbread and Maccaroni and | Crouton. Ham and Eggs. sauce piquant. Chicken. A Chine of Matton. Rebs of Lamb. ( a Oe 3 092 ae: \i* ~ "No. 120. “BILL OF PARE, FIRST COURSE. are Baio Sour and Bouillie.—Sce page 31. - Fillet of Veal. See page 143, | Fillets of Mutton and C ucumber. — See page 48. - Beef Steak and Lark Pudding. SHEET the mould with short paste, (first butter and Hour it 3, the lid as well as the mould), put in a layer of larks first, | (as the bottom of the mould will be the upper when turned out,) and ‘then beef steaks; season with pepper and salt, then puta tay er of larks, srrith: then steaks, until the mould js full; put in about two ounces of glaze, cover the pudding over with paste, shut the cover over it, and put it in to boik: it wilt take two para to boil; turn it out on she dish, and. ‘cut around piece out of ‘the top, and put a little good stock. Neck of Park roasted. — See page 21 Timball of Maccaroni. — See page 56 Cutlets of Sweetbread eq page 158) and Sauce Piquane — See Appendix, Chine of Mutton. —See page 16. RE ae ae era : SECOND COURSE. A GuinrEA Fowl. — See page 191, Sea Kail. — See page 51. Brocoli a la Flamond. — See page 102. ~Chantilla Basket. — See page 62. 4 Baotedonadl Ham and Eggs.— See page 87. ; Spinage. — See page 45. .-Ribs-of Lamb, — See page 255. - 4 ees. April 30, - No. 121. BILL ‘OF FARE. FIRST COURSE. =}, = SECOND COURSE. ’ ” A Purte of T. Aa A Ra apaeiatataa urée of Turnips bigs " removed with a AG 1 wae Pwo Chickens. |. ' HAUNCH of LAMB, larded, and Bitte Let Chervil Sauce, | ok ee ee Apple Pie. Asparagus. ~ Scorch Collops,with An Emince of, ahs as rufies and morelles} {Turkey and broiled Legs; Soc, &c. Neck of Veal, Jelly. roasted. igs oP / . \ Pigs Feet au Gratin, ears Mutton Cutlets, eh aa eee ie shreded, and sauce Riblette." — |/ New Potatoes. . Rice Fritters. rober. - . Ribs of Beef. |. wo Rabbits. No. 121. BILL OF FARE, FIRST COURSE, A "Turnip Soup. —See page 148. Haunch of Lamb larded, &c. — See page 54, . Scorch Collops. — See page 49. ‘ a Emince of Turkey, broiled Legs, &c, — See page 2 , | _ Mutton Cutlets. — See page 135. ; Pigs Teet and Ears. — See page 35. Roast Beef. — See page 7. 294 SECOND COURSE. Two Chickens. See page 139. Asparagus.—See page Sci Apple Pie.— See page 82. Jelly. —See page $1. Rice Fritters. — See page 78. | New Potatoes. at See PRES 245. oe is Rabbits. — See page 10. | \ ; . ~ ‘ “ - “ 4 i Tie 2) aie “S| Cee Yas ii)! Fe hae Re a ERS Y - May 1. i No. 192. BILL OF FARE. FIRST COURSE. {| ~—- SECOND COURSE. Vermicellt Soup, | | removed with a Six Pigeons. SUCKING PIG. ; Sweetbreads Two Brocoli, | avian ae Tourte. . larded, aud sorrel Chickouta la Rene “sauce. Brisket of Beef Asparagus. 4 la Tremblanc, and roots. Spinage and Breast of Lamb, Orange Tourte. Linaleaie gnilled, and poivrade sauce. Loin of | Veal. | Two Ducklings, - Pig’s Face and "greens. / 205. “No, 122. BILL OF FARE. FIRST COURSE, seme ; . V ERMIceLu Soup ay Bide page 16. Sucking Pig. — See page 60. Beef Tremblanc, and Roots. — See page 13. Two Chickens A la Reine. — See page 42. ~~ Sweetbreads larded (see page 85) and Sorrel Sauce. See _ Appendix. t _ Breast of Lamb grilled (see page 41.) afd d Poivrade Sauce. —— See Appendix. _ Loin of Veal, — See page 49, <= Pig’ s Face and Greens, By pig’ s face is meant the half of a” bacon hog’s head salted and dried as bacon; it should be well doniced in warm water all the day betore it is wanted;.it should be boiled until all the bones slip out; skin and glaze it, put the greens round the dish, and ‘the pig’s face in the middle : if glaze is not convenient, brown it with a few . raspins, SECOND COURSE, Picrons. — See page 173. Damson Tourte. — See page 187. Brocoli. — See page 18. Asparagus. — See page 8. : Spinage and Croutons. — See page 45, Orange Tourte. — See page 98. Ducklings. — See page 183. / aa ee May 2 No. 123. BILL OF FARE. FIRST COURSE, ~ | SECOND COURSE. : — . S: ple - . : 4 FA pring Soup, | A Poulard, with Eggs. © remoyed with a - {FILLET of VEAL ala‘ BESHEMELL. : Pork Cutlets, with Sea gna » - Apple Pie. mashed potatoes. || ~ i, Capilotade of ~ Duckling. ee ce ee i ; . *{ Fonduesm Leg of Lamb, ana roasted. Fricassee ot Mushroom : Rabbits, with ee of Fritters, with ° Asparagus. mushrooms. arid custard. . A Chump of, Beef. f A Green.Goose. > No. 123. BILL OF FARE. FIRST COURSE, Sprine Soup. — See page 218. Fillet of Veal ala Beshemell. —See page 115. Pork Cutlets, and mashed Potatoes. —See page 311. Capilotade of Duckling.— See page 176. Leg of Lamb roasted. — See page 37. % ; 4 xe wr i - ‘ iy i i | 297 > Fricassee of Rabbit, with Mushrooms. Cur the rabbit up, and put it on to blanch in cold . water; when it comes to a boil, take it from the fire, and wash it in several waters; take the second skin off,. and trim any ragged pieces from the rabbit; put about two ounces’ of butter into a stewpan, a slice of ham, and a _ pottle of mushrooms; squeeze a lemon in, and put paper overit; set it on a slow stove to do gently for-an hour ; then skim the butter from-the liquor, and put it into a stew- pan; set it over the fire, put in about a table spoonful of flour, keep stirring it over the fire for a few minutes, then putin the liquor from the rabbits and mushrooms, a little’ stock, anda little cream ; let it boil for a few minutes, keep stirting it all the while, strain it through a tammy, and put it to the rabbit and mushrooms; put’ a -dust of sugar and a -httle pepper and salt; dish the rabbit first, and the mush, rooms oyer it: garnish with croutons of bread or paste. Compote of Pigeon. —See page 12. Roast Beef.— See page 7. SECOND COURSE: A Pouxarp with Eggs.— See page 222, Apple Pie. — See page 82. : Sea Kail. — See page 51. Fondues, — See page 17. Asparagus. — See page 8, - Mushroom Fritters. — See page 259.- Green Goose. — See page 163. 298 Ye May 3. amon: ie. No. 194. BILL OF FARE. + / x S Flemish Soup, ~ removed with’ FISH. - FIRST COURSE. _ SECOND COURSE. Two Ducklings. alin eat ME te pine Rumps and . . A in gin : cabbage, and {| Maccaroni. ‘ “yy Spanish sauce. ; é A Chantilla Cake. | . : . | eo | Cy Asparagus. A Roulard of A Ratifie » ie Mutton, with An Ee] Patty. ||Pudding, and wine Raggoo Melé, -| French Beans, ; 5 ‘sauce.. ; Chine of Mutton. SONS ea ib Leveret. No. 124. BILL, OF FARE,» ( - / | FIRST COURSE. JE CEMISH Soup: See page 196: Fish. — See Appendix. Loin of Veal.— See page 49. See A Fowl a la Beshemell.— See page 115. Sete Ox Rumps and Cabbage. — See page 5. An Eel ew — See page 104, A Roulard of ‘Mutton, and - Freich Beans. _ ~ Ree page 29. Put Coulis to the French Beans. | _ Chine of Mutton.— See page 16. Se: earn Aes en SECOND COURSE. | F Ducxsines. — See page 183. Chantilla Basket. — See page OG pi Maccaroni. —See page | 10. Asparagus. — See page 8. Ratifie Pudding, &c, — See page 109. Raggoo Melé. —See. page 9, . A Leveret, same as a Hare, — See page 18. 4 DEEDES CIEE SLL O May A. No. 125. BILL OF FARE. FIRST COURSE. ~ SECOND COURSE. Pea Soup, . removed with a y LEG of PORK, roasted. Two Chickens. —F | Brocoli, and brown ‘Apple Pie. | sauce. i 1A Civet of Leveret. Petit Patés of . Chicken. ‘| Maccaroni. A Matelot of Carp, Eel, &c. Nainh?s Headl-dec A Haricot of || Custards in Cups. | Asparagus. C Mutton, } . Shoulder of ‘Lamb. Fillet of Veal. No. 195. BILL OF FARE. © STARRY sat te ; ee | 4 eee , . | | 7 Fd FIRST COURSE. ~ | | ‘ i ; * | cd ; Sete eee Z Ani Re Oia Pea Soup. — See page 107. pase, A Leg of Pork, roasted. —See page 187. °° * | -) Petit Patés of Chicken. —See Appendix, . A Civet of Leveret, —See page 26. A Matelot of Carp ame Begs. Sa ene aT Bons the carp, and put. the bones into a stewpan, with four whole onions, a faggot of thyme, parsley, basil, knotted and sweet marjorum, a pint of stock, and a pint of port wine, six or eight anchovies unwashed ; set it on the fire to boil for an hour, then strain it off, and put it tothe carp, —~ and about three dozen of button onions ;+set the stewpan on, ~— the fire to simmer gently for an hour, then take it off, put =~ about two ounces of butter into a stewpan, set it on the fire to melt, put as much flour as will dry up the butter, then add the stock the carp was stewed in; set it on the fire and keep _ stirring it that it should not stick to the bottom; -put about half a pint of port wine; when boiled three or four minutes, rubit through atammy and put itto thecarp, and abouta pint ‘of oysters (first being blanched and. bearded) and the liquor;. ‘give the carp one boil up, squeeze a lemon just before dish- ing, add a little essence of anchovy, if wanted; put the ‘carp on the dish, and the sauce over it: garnish with croutons. For the Eel, see page.30; add half a pottle of mushrooms. | : x | An Haricot of Mutton. —See page 21. | re: | _Lamb’s Head, &c. — See page 21, | Fillet of Veal. — See page 143, © yee creat ch SHR. | PBEGOND:GOUHSEy =) ce 0. _ Two Chickens. --See page 139.° ik Apple Pie—See page 82. : Brocoli.—~ See page 18. daihaliedes Maccaroni.— See page 10. ev poe Asparagus. — See page 8. \ | Custards, in cups.—-See page 8.” Shoulder of Lamb. — See BARS. Wa Sea ws om Fe : . ld eGuihncis if gel ai"), No. 126." BILL OF FARES” | ~ “FIRST COURSE. = SECOND COURSE. - Soup @ la Reine, removed with a SUCKING PIG. A Green Goose. = Two Breasts of 1|' French Beans. Seba: peeing Fowl tarded, Legs Aspardgus. psig tai: forced, glazed, and barb ones asparagus peas, | Chantilla Basket. Jelly A Leg of Lamb boiled, and spinage. A ie of V cede SEERA Lol. we Cally ar Mic Raised Pies, with Two Rabbits ‘Pigeons. Four Pigeons. ¥ A Ham braised, boiled, and and greens. farra gon sauce. Savoy Cake. Breast of Lamb Cauliflower. Mushrooms. _ rolled, cutlets larded, end sorrel sauce. fadnrttan Catlets , Jarded, and rs abe aS Boas A eae removed with a SIRLOIN OF BEEF. Three Chickens = Blanc Mange. No. 126. BILL OF FARE. FIRST COURSE: Ca t + eee { =e Soup A la Reine. —See page 2 A Sucking Pig. — See page 60. Two Legs and a Breast of Fowl, larded, and Asparagiis Peas. Cur the legs of the fowl, bone them, and stuff the legs with forced-meat; lard them and the breast ; put the bones, with any giblets or trimmings, into a stewpan ; put sheets of bacon-over the bones, &c. with one pint of second stock, two or three onions, a faggot, a few bay leaves, and one or two blades of mace; put all this under the bacon: lay the larded fow! on the ‘eho and cover it, over with bacon and paper; set the stewpan on a slow stove to simmer for two '. hours ; aha done, finish as other lardings are: put the — sauce on the dish, ‘and the lardings on the : sauce, Garnish with paste or croutons. | Sweetbreads, larded, and an Emince. — See page 96. Legs of Lamb, boiled, and Spinage. — See page 142, ‘Loin of Veal, —See page 49. A raised Pie, with Beef Steaks. — See page. bars A raised Pie, with Pigeons. — See page 69. Three Chickens and Tarragon. — See page 14. Ham, braised. — See page 14. Breast of Lamb, rolled, ‘and Cutlets, larded; with Sorrel Sauce. — See page 96. Mutton Cutlets, larded, and Mii strc Cur eight: cutlets from the fat end of a neck of mutton, or a loin ; cut them thicker than. for broiling ; trim thenr very neat, “and scrape the bone clean ; cut it short, ‘so as to be an inch from the meat; lard them ack: and strong, -and finish them the same as “lamb: or -veal cutlets: put the mushrooms on the dish, and the cutlets round. Garnish éither with paste or croutons. Spring Soup. — See page 218. Sirloin of Beef. —See page 7. io) t 4a hla Oo SECOND COURSE. Garren Goose. — See page 163. | Asparagus. — See page 8. | ihe iy French Beans. See page 9.. oR Jelly. —See page 31. Bava aa ‘Chantilla Basket. — See page 62. ; Pigeons. — See page 173. a) | : Bi i ae - Rabbits. —-See page 10. , : _ Savoy Cake. — Sce Appendix. — Blane Mange. — See page oT Saari spn it Mushrooms. — See page i? Cauliflower. — See page 18. rit ARDS — See page 62. — ee ee ee OLE LO LI LE A LP LO AO LP AP Dore = _ May 6. No. 197. BILL.OF FARE: / 7 FIRST COURSE. ~ SECOND COURSE. A Tureen of Ox Rumps, removed with A Guinea Fowl, larded. FISH. Tenderone of Lamb Cutlets, with Plovers Eggs. | Asparagus. Veal, with fine herbs, and ‘|: “mushrooms. piquant sauce. : f : ] ‘ ‘ ee Cheesecakes. | Jelly. air ae OR NS SURI GA :! AE OE EERE { «Small | f Col _ Sma Mutton Pies.| |. Beef Collops. Oe A Chine of Mutton. Peis ashes NN, | Prawns. re oe 804 | ae | No. 127. BILL’OF FARE. ~ e RERST COURSEE: vie oer ee of Ox Rumips, and Cabbage. ~ | Braatse the ox rumps the same as for a dish, and the cabbage the same ; put a quarter of a pound of butterintoa’ ~ stewpan, and set it on the fire to melt; then put as much flour as will dry it up; put two quarts of very good stock to _ ‘it, by little ata times set it on the fire, and keep stirring it until it boils; let it boil for afew minutes, then squeeze it through a tammy, and put it into a small soup pot to keep hot; take up the rumps out of the braise, and the cabbage | likewise ; lay them onaclean cloth, pull the bones fromthe —_ rumps, and take the strings off the cabbage ; lay the rumps and cabbage in the tur¢en, and pour the soup over theni. N.B. Turnips, carrots, and small onions are used instead of cabbage, by way of a change, Be te ti Fish. — See Appendix. Lamb Cutlets (sce page 93).and Piquant Sauce. — See Appendix. ‘Tenderones of Veal (see page 12).and mushrooms. —See ace 7. j os ‘ Chine of Mutton. —See page 16, Fillet of Veal. — See page 143. Beef Collops. —See page 89: i small Mutton Pies. — See page 20. > RT eI ne - SECOND’COURSE, A GuinrA Fowi. — See page 19L, Asparagus. —SeepageS. Plovers Eggs. — See page 243: Jelly. —See page 31. Apricot Tourte.— See page 17. Cheesecakes, — See page 32. ARS ¢ Prawns. Disn them high upon parsley. French Beans. — See page 9. Ducklings. — See page 183. May ve No. 198. BILL OF FARE. FIRST COURSE. SECOND COURSE. . =r ; ‘ Tureen of Chicken and Rice, ; removed witha AA: Capon. LOIN OF VEAL. Brocoli, and white eae 2 Mushrooms. A Souties of Fowl, sauce, A Currie of Rabbit and rice. and truffles. a octet a ; —- Leg of Lamb, Gooseberry Plovers Rhubarb roasted, Pie. Eggs. Pie. $ —tinenteticmnncappiaatmantlmeanmanpneiiiD eR SR ne A Breast of Lamb| {A Raised Pie, with}/Salsifie, with brown Fat Livers in a glazed, _ Lutton sauce. case. and spinage. and potatoes. Ribs of Beef. Two Easterlings. No 198. BILL OF FARE. FIRST COURSE. ee Se A TUREEN of Chicken and Rice. — See page 182. Loin of Veal.— See page 49. A Souties of Fowl. — See page 85. A Currie of Rabbit, &c. — See page 16. ; Leg of Lamb roasted. —See page 27. ~ “en | A Raised Pie with Mutton and Potatoes. — See page 35. Breast of Lamb and Spinage.— See page 205. | Reast Beef. — Sce page 7. , x 306 » 5 . SECOND COURSE. - ' A Capon. — See page 62. -Brocoli.— See page 18. Mushrooms, — See page 17. _ Plovers Eggs. — See page 245. Rhubarb Pie. Srrine the nee and cut it in pieces, and finish the game as apple pie. . Gooseberry Pie. — See page 167. Fat Livers. —See page 17. 9 Salsifie.-— See page 44. Easterlings. — See page 16. May 8. No. 129. BILL OF FARE. oo Sauer es SECOND COURSE. | ae Soup Julien, ; Pa 0 Ty removed with a : YP SUCKING PIG. . Ti SOME PRG MUG? Das ea ass ee, ena eee Pigeons a la Veal and Ham Spinage and Crapaudine. | | Cutlets. apis en | Croutons. mn PRED aE ene eee Urea Sh SPR EE hese oe - Beef ala A Neck of ; Tremblanc, | Vealala Legof Lambj| Apple Plovers Savoy and roots. Beshemell. roasted. Pie. Eggs Cake. A Souties of i Artichoke Raion Ni ny, Mouton and Poularda la fried in batter. Sea Kail. b cucumbers. Duchesse. A Chine of Mutton. Two Rabbits, (ate ia te Ey sae No. 129. -BILL OF FARE. FIRST COURSE. - Soup Julien. —See page 167. A Sucking Pig. — See page 60. Veal and Ham Cutlets. — See page 197. Pigeons a la Crapaudine. — See page 100. Neck of Veal a la Beshemell.— Sce page 14, Leg of Lamb roasted. — See page 37. Beef Tremblanc, and Roots. — See page 13. Poulard 4 la Duchesse: — See page 12. A Souties of Mutton, and Cucumbers. — See page 38. Chine of Mutton. — See page 16. SOEs AE TEASE SECOND COURSE. ‘Two Chickens. — See page 139. Spinage, —— See page 45. Plovers Eggs. — See page 243. , Morels. Put them to soak in warm water, and change it several times, as they are very apt to be gritty; put them on to blanch in cold water; when they come to a boil take them off the fire, and wash them in several waters; then put the morels into a stewpan, with as much stock as will cover them; set them on the fire to simmer for one hour, then take the morels from the liquor, and put in a glass of white wine, and reduce it nearly to a glaze; then put a little coulis ; set it on the fire to beil ; when it has boiled put in the morels, and give them 4 boil; dish them, and garnish with croutons. Savoy Cake. — See Appendix, Apple Pie. — See page 82. Sea Kail. — See page 51. _ Artichoke Bottoms. — See page 51, “Two Rabbits. — See page 10. x&- ' 508 ‘5 May Q, No. 130.. BILL OF FARE. \ FIRST COURSE. SECOND COURSE. Mi ‘tl | Da ock Turtle, _ Two Ducklings. removed with a HAM braised, and Spinage. = ——— ||Brocoli, and sauce. Asparagus. Mutton Cutlets Fricandeau glazed, _ Riblette. and sorrel sauce. Te, Apricot ~ Breast of Veal Tourte. raggeoed. Two Chickens nota French Beans. } Mushrooms. | boiled, and sauce pis ie i la ala Reine. me) egipe . . Two Turk lts: larded | Chump of Beef. urkey Poults: onelard No. 130. BILL OF FARE. FIRST COURSE. === Ee Mock Turtle. — See page 22. Ham, braised, (see page 14) and Spinage. — See page 45. Mutton Cutlets Riblette. — See page 135. Fricandeau (see page 29) and Sorrel. — See page sf Breast of Veal, raggooed. ~ See page 5. 509 Calves Feet and Spanish Sauce. Bone the feet, and put them on for jelly stock; take them up when they are tender, and put them into cold water; when they are cold trim them, and put the trim- mings into the jelly stock; dry the feet with a cloth, to soak all the water from them ; then put the feet into a stew- pan, witha few spoonsful of stock ; set the stewpan by the side of a stove, so that the feet may warm gently ; take them up and put them on a dish, and the sauce over them: gar- nish with paste. For Sauce, see Appendix. Two Chickens a la Reine. — See page 42. Roast Beef. — See page 7. SECOND COURSE. | DucxLines. —See page 187. Asparagus. — See page 8. Brocoli, — See page'18. Mushrooms. —See page 17, Apricot Tourte. — See page 17. French Beans. — See page 9, Two Turkey Poults: one larded. SkEWER them, with the legs turned under, and leave the head and neck on; the head should be turned round, and fastened to the first skewer ; put them on the spit, then put them to the fire, and let them be at the fire a few minutes before they are singed ; baste them with butter, and finish the same as roast, fowls: they will, take about twenty minutes. Send bread sauce, in a boat. 4 310 f . May 10. No. 131. BILL OF FARE, ' FIRST COURSE. » SECOND COURSE. Soup Cressey, - Pea Fowl, larded. removed with | | FISH, Small Puddings, and wine sauce. Beef Olives and : | Asparagus. Pigeon Pie. | potatoes. ‘Se uniade | Plovers Labasers’ of Smelts. | Eggs. dressed. | Fillet of Veal. i Ee en cna: NARA STINRT Gel cet is tar Fone French Beans. Raspberry Tourte, | Tenderones of Ham Petit Patés of 5 and mushrooms. Chicken. ta Me A Green Goose. Leg of Mutton. No. 131, BILL OF FARE. FIRST COURSE. ‘Sour Cressy. — See page 47. Fish. — See Appendix. Beef Olives, with Potatoes. They are scooped with a ~ turnip scoop, and fried in clarified butter, — See page 36, Pigeon Pie.— See page 135. Fillet of Veal.— See page 143. Petit Patés. — See Appendix. Tenderones of Lamb. — See page 26. Leg of Mutton, roasted. — See page 137. ‘Bil SECOND COURSE. ab 6 Oo 3 Pree Fowl, larded: — See page 156, Asparagus. — See page 8, Small Paddines: — See Appendix. Lobster, dressed. — See page 79. Plovers. Eggs. — See page 243. Hedilide of Smelts.— See page 225. Raspberry Tourte. —See page 17. French Beans. — See page 9. Green Goose, — See page 163. May 11. No. 132. BILL OF FARE. FIRST COURSE. SECOND COURSE. RET 4 Tureen of Hodge Podge, | removed with a | Six Pigeons. BRISKET of BEEF Tremblauc, and Roots. Spinage and Eggs. French Beans. A Duck, boned, Beef Steaks, with forced, and braised, ; shalot sauce. _ and turnips. lt A Chantilag + Piovers Apple Pie. Breast of | A Chine of Matelot of Cake, Eggs. Seer whee! ‘Lamb; and‘. ) Tench, and jot are rr mushrooms. cucumbers. eal eee el ° p ous. Maccaroni. Calves Liver and A Casserole of Asparagus : Bacon, and sauce Rice, poivrade. with giblets. ~ ] hickens. Loin of Veal. € Three Spring Chickens 312 ‘No. 132. BILL OF FARE. FIRST COURSE. "Tureen of Hodge Podge. — See page 90. Beef Tremblanc, and Roots. — See page 15. Beef Steaks, and Shalot Sauce.— See page 126. - Duck boned and braised, and Turnips. — See page 27. Breast of Veal braised, and Mushrooms. Bralsez it the same as a la Italian, see page 138. Put a slice of ham into a stewpan, about an ounce of butter, a pottle of mushrooms, and a little pepper and salt ; set them on a stove to stew for about half an hour, then put a little dust of flour, give them a toss up, and put coulis to them ; give them a boil, squeeze a lemon, put a little sugar, and set it by the side of the fire to keep hot; take up the veal and pull all the bones out, dry it with a cloth, put the veal on the dish, and the mushrooms over it: garnish with carrot roses, or in any shape you please. Chine of Lamb, and Cucumbers. — See page 69. Matelot of Tench.— See page 77. | Calves Liver and Bacon. — See page 132. Casserole of Rice, with Giblets. — See page 100, Loin of Veal.— See page 49. eae ee SECOND COURSE: PIGEONS, — See page 173. Hrench Beans. —See page 9. _Spinage and Eggs. —-See page 45. Plovers Eggs. —~ See page 243. Apple Pie. —See page 82. Chantilla Cake. — See page 78. Asparagus. — See pages. Maccayoni. —— See page 10. Spring Chickens. Spring chickens are small chickens of an early brood; they will take fifteen minutes roasting: send bread sauce m a boat. ee $13 | May 12. No. 133. BILL OF FARE. FIRST COURSE. SECOND COURSE. —Giblet Soup, oe removed with a Two Turkey Poults : one larded. FILLET OF VEAL 4a Ja Beshemell. Mutton Catlets Pe ‘|| Orange Toarte. Jelly. Riblette. AID, ‘With mushrooms. Three Chickens and = A Ha wel of Lamb Tarragon, and |8| Jarded, and Sea Kail. Asparagus. cauliflower. #| cucumbers, - Scorch Collops, Neats Tongue in || y A with truffles and Cotléts, with french Beans. Raggoo Melé. morels. greens. . Sirloin of Beef. . A Green Goose. No. 133... BILL OF FARE. FIRST COURSE. Giblet Soup. Guster soup is made of the giblets of green geese and ducklings ; if a la tortue, the same as page 9; if for white, put a pintof asparagus peas, and make a liaison of four eggs, and one pint of double cream; when strained, put a pint of ‘beshemell. Fillet of Veal Ala Beshemell — See page 115. — Tenderones of Lamb (see page 26) with Mushrooms. — See page 312. Mutton Cutlets. — See page 135. Haunch of Lamb larded, and Cucumber. — See page 54.. Two Chickens with Tarragon Sauce (see page 14) and garnished with Cauliflower, Cut the cauliflower in small pieces. oH ¢ Newse Tongue as Cutlets, and: odes, Born a tongue, peel ‘and trim it, cut it in slices, and di’ . root the samé; thake as many slices of the fat as the other part; put greens in the middle of the dish, then the tongue, a . fat and leat, 0 one after the other, round, ‘the. greens; dish itas higlias it will admit: garnish it with carrot cutas croutons, ‘N.B. ‘The greens should be chopped and stewed. a Scorch Collops. — See page 49. ee Roast Beet. — See page 7. ne ; 4 SECOND COURSE, : |) eo) 9 noha Fae TurKeEY Poults. —- See page 309, Mae oa Jelly. — See page 31. init - Orange Tourte. — See page 98, “~ Asparagus, — See page 8. , Sea Kail.— See page 51, ) Raggoo Melé. — See page 9, Beech Beans. — ayes page 0, Green Goose. — See page 163. May 13 No. 134. BILL OF FARE FIRST COURSE, SECOND COURSE. ——————— Spring Soup,’ removed with a Two Ducklings. LOIN OF, VEAL. hy Four Pigeons Spinage and [i M ay “ _. Minced and irs See | orels, broiled Turkey. braised, and bibs fet Ss asparagus peas. | A Sucking Pig. ——— OO 4 i " , , “D eR Pou Pago tleal Hamand Toast. | | Newt otatoes. | | Plovés Eggs. & sO . Beef Tails, and. cabbage. oe | and Tongue. ae A Chine-of Mutton. . Two Rabbits. 315 No..134; BILL OF FARE. FIRST COURSE. NET ; ere RE Sprinc Soup. — See page 218. _ Loin of Veal. — See page 49. Mince and broiled Turkey Poults. — See page 126, Pigeons braised, and Asparagus Peas. Tue pigeons should be what are called tame pigeons, the legs drawn in, and as much skin as possible left on the neck ; they should be put on to blanch in cold water, when they come toa boil take them up, and wash them in several - waters; putisliced lemons over the breast, andsheets of bacon over that and tied on with fine twine; put them in a white braise, about twenty minutes will do them ; (for the Aspa- ragus Peas, see page $6) strain the braise thatthe. pigeons were done if, skim the fat very clean from it, and put the bottom on the fire to boil very fast; when reduced to a glaze, put it to the asparagus peas; dish the pigeons first, and put the sauce over them: garnish with paste. | A Sucking Pig.—See page 60. Petit Patés. — See Appendix. Beef Tails, and Cabbage. —See page §. » Chine of Mutton. — See page 16. rr 2 SECOND COURSE. Duck.inés. — See page 183. Morels, — See page 320. Spinage. — See page 45. Plovers Eggs. — See page 243, New Potatoes. — See page 245. Ham and Toast. — See page 66. Rabbits, — See page i0.. 816. May 14. | No. 135. BILL OF FARE. FIRST COURSE. SECOND COURSE. > Sree Two Chia one lavihed: Turnip Soup, removed with a 1 LEG of LAMB boiled, LOIN fried, } and Spinage. Fondues noms | | ) @auliflower. Small Mutten Tenderones of Veal Pies. } and Truffles. 1es 1 Tartlets. | “Selly. ala Beshemell. Neck of Veal | * ‘Mushrooms. Truffies. Broiled Blanquet of Fowl. Semels, with sharp sauce, Green Goose. - Ribs of Hep f No. 135. BILT, OF FARE.” + oLFIRST COURSE, he URNIP Soup. Seep page 148. Leg of Lamb boiled, Loin fried, and Spinage,— See page 26, Tenderones of Veal, — See page 12. Small Mutton Pies. — See page 20. Neck of Veal A la Beshemell. :~ See page 14, Semels, with Sharp Sauce, (see page 94) squeeze a lemon — in the coulis. Blanquet of Fowl.— See page 48, Roast Beef. — See page 7. 3t7? ~ SECOND COURSE. Two Chickens. — See page 139. Cauliflower. — See page 18.. Fondues. —See page 17. Jelly. —See page 31. _ Cheesecakes. — See page 32. ‘Tartlets. — See page 44. Truffles. — See page 4. Mushrooms broiled. —See page 67. Green Goose. — See page 163. DOB aly I, ae \ May lo. No. 136. BILL OF FARE. FIRST COURSE. SECOND COURSE. Eee A Guinea Fowl, larded. » a Rice Soup, removed with a LOIN OF VEAL. IE A Poulacd ala Sweetbreads _ New Potatoes. Asparagus, Duchesse, and larded, and mushrooms, emince. Apricot | : Rhubarb -| Rump of Beef Dart maroy Cake, | Tart. ala Mantua. . | Grenadines and Lamb’s Fect.and French Beans. | | Maccaroni. sorrel sauce. asparagus peas. _ A Chine of Mutton. Shoulder of Lamb. $18 No. 136. BILL/OF FARE. J _ FIRST COURSE. Rice Soup. — See page 93. - Loin of Veal.— See page 49. Sweetbreads larded, and an Emince. — See biiee: 96. Rump of Beef ala Mantua, Poulet 4 Ja Dachesse. —See page 12K Lambs Feet, and Asparagus Peas. — See page 53. Grenadines, and Sorrel. — See page 86. Chine of Mutton. — See page 16. el he SECOND COURSE. A Guinea Fowl. — Sce page 191. Asparagus. — See page 8. New Potatoes. — See page 245. Rhubarb. Tart. Sueer the tartpan with short paste, string and-eut the rhubarb in small pieces, grate a lemon, and put it among the rhubarb, put sugar and no water: cover it in, do it over with the white of egg, and sift some sugar over it. Apricot Tart. Scald the apricots in a little water and sugar, sheet thetar pan with short paste, put m the apricots, but not the sirop; — cover itin the same as the last mentioned tart; when done, turn it out of the tartpan on the dish that it is to go to table on, and put the sirop that belongs to it in the tart. Savoy Cake.— See Appendix. Maccaroni. — See page 10. French Beans.— See page 9. Shoulder of Lamb.— See page 171. OR Wo. 137... BILL OF FARE. FIRST COURSE. | SECOND COURSE. Soup @ ad la Reine, removed with Six Pigeons. HAM braised, and Spied “Spinage and {Bianquet of Veal,| |Two Chickens, and Cc routons, / Orange Cream.” with mushrooms, tarragon sauce. $ =a) At Fondues in cases, A Loin of Veal. ee sik cen Sturgeon roasted, : : New Potatoes. and Madeira sauce.|, Cutlets de Mouton|} t eet hiet | Chump of ‘Beef. Two Ducklings. ‘No. 137. BILL OF FARE. FIRST COURSE. =e Soup Ala Reine. — See page 2. Ham braised. — See page 14. Chickens, and Tarragon. —See page 14. - Blanquet of Veal, with Mushrooms. —See page 74. Loin of Veal. — See page 49. Mutton Cutlets Riblette.— See page 135. Roast Beef. — See page7. | Sturgeon roasted, and Madeira Sauce. a Sie Appendix. SECOND COURSE. PiGEONS.— See page 173. Orange Cream. Petts} . _SquEeEzE twelve China oranges into one quart of jelly, beat up six yolks of eggs with a little warm jelly, strain itto — the main part, and keep stirring it until it begins to set; then — put it into the mould. Spinage. — See page 45. Fondues. — See page 17. Apple Tourte. —See page 17. New Potatoes. — See page 245. May 17. No. 138. BILL OF FARE. FIRST COURSE. a Soup Cressey, removed with SECOND COURSE. Two Turkey Poults: one larded, | FISH. , | | pee nectarines natant |) ane ere | Asparagus. Lamb 5 Socata &e. Pigeon Pie. Lobster. Leg of Lamb roasted. Calves Feet, withi| french Beans ala : Paar Créme. herbs and sauce ravigoie. Cutlets of Salmon Gooseberry Tart. | ‘and caper sauce. ig Loin of ek uae A Green Goose. ‘ ._, FIRST COURSE. | Se alas 1 SoupP Cressey. — See page 47. | Fish.— See Appendix. Pigeon Pie. —See page 135. Lamb’s Head. — See page 2]. Leg of Lamb roasted. — See Pe 37. | Loin of Veal. — See page 49. Cutlets of. Salmon and Capeba'’ — See page 81. F Calves Feet (see page 223) with Bae Herbs, and, Sauce | pane ~~ See pee | id 5 5 a iy ea: : SECOND COURSE. es Poults. —See page 309. Asparagus. — See page 8, Apple Pie. pall do page 82. nieve Lobster. — See page 32. Gooseberry Tart.— See page 23. French Beans. — See page 9. Green Goose.— See page 163. * 7 a we 3 fis + wig ma ) ’ , 4, May ¢ , : > : Z ae y ‘18. | . “o a a 7 “No. 139.) BILE ‘OF fine’ |e FIRST COURSE. wit ye . Seen ~ Soup Sie - removed with a> ~ FILLET OF VEAL. Pat COURSE, - “ ERE Pe oa q 7 ~ ty , re { _ Two Chickens. Beef Palates i forced gnd rolled, with a raggoo Beef Steaks, with . Asparagus. | | Maccaroni. shalot sauce. bricots Calved Raspberry _ po G45 =f ee 7 = 3 rifl x ) Salmon and eft (Tantlets.: 41 acs eed » Tartlets. Smelts. 3 Wick # A Roulard of Calf g Head, j oA Dressed Geabeti L bedi Ege i as si PRUE ts { jhashed and grilled. au 4 Gratin. . ie ves a and cucumbers. ) Sad oo gn OTH & Ot ane wi | sharp. cae a “A Leg of Mutton. | | Teo Rabbits. yt / No, 139. ~“BERE-OF BARE 7 FIRST COURSE. Peers : Soup Santé. - - See page 38. 88 cgay Som ot aig Ar Fillet of Veal. —See page 143, "9 9") 98 —™ aueceud SG Beef Steaks, and Shalot Sauce. +See page 1apio200 De Beef Palate: rolled, anda Raggi Serpent 6. ik vet | Calved ga hitye +5 Sée Appendix. - nD te ox Calf’s Head hashed and orilled. — See page 5 *s: Roulard of Mutton. — See page 29. _ Leg of Mutton. — See page 137. &s A oa 383° SECOND COURSE. ‘Two Chickens. — See page 139. Maccaroni. —Sce page 10. | Asparagus. — See page 8. “g Trifle.— See page.s. 3 Sea - Tartlets of Apricot and Raspberry. — See page 38. Dressed Crab. — See page 79. Poached Eggs, (see page 83) and Sharp Sauce is made squeezing lemon to coulis. — Rabbits. — See page 10. May 19. No. 140. BILL OF FARE. FIRST COURSE. SECOND COURSE. A Tu ureen of Mutton Broth and Roots, ; A Guinea Fowl, larded. penieved with a ~ HAUNCH of LAMB larded, and. French Beans. st Mushroom Fritters, m4 . HEY. with custard. Asparagus. | _|Lwo Chickens, with beshemell and ~ “cauliflower. Petit Patés of Sweetbreads, &c. | Jelly. } | A Matelot of : Tench and Eels. ‘ Orange Tartlets. New Potatoes. Cutlets of 14 i ie . dace Sweetbreads, with be . fine herbs. $d Ad x Sirloin of Beef. . Two Ducklings. a : ange no < te S i : $24. yi No. 140. BILL OF FARE.” iy | ef sare ye eae: $4 2 =. 2: it rp rf * a os : Nese | { | : ; Bs 3 FIRST COURSE... nant ane M UTTON and Broth, &c. —See page 192, ee -Haunch of Lamb larded, and French Beans (see page 54), Put coulis to them. » Two Chickens dla Reine. —See page 42. Petit Patés. — See. Appendix. : | Tongue, and Greens. — See page 56. Matelot of Tench and Eels. — See page 77. Cutlets of Sweetbr ead. — Seep page 158. Roast Beef. — See page ees ol even ae SECOND COURSE. A Guinea Fowl. — See page 191. Mushroom Fritters. —See page 250. aaa Asparagas. — See page Bo 1 Ua ae Pe Oe wane. % Jelly. —See page Shs om at baa ie New Potatoes. — See page 245. Orange Tartlet. — See page 23, | fineisaey a wha — See page 183. neha) hh en ee te May 20. fee No. 14f2 BILL OF FARE. + _ FIRST COURSE. SECOND COURSE.» 8 “Sei Soup dla Reine, ¢ removed with A Capon. t FISH, . remaved with a. FILLET OF VEAL a la Beshemell. Jelly Marbre. A Chantilla Cake. Lamb’s Feet, with mushrooms, Tenderones of Veal ; and truffles New Potatoes ° Asparagus. Neck of Mutton and cucumbers. wo Chickens a la Reine. Geelet Souffle. A Crab deakd. A Rump of Beef a la Daube, and . Spanish onions and Rabbits. sauce. Ham braised , and coulis. Six Pigeons. Breast of Veal, Two Ducklings, P lazed a la cueks boned, forced, and turnips. tahenne. ed A Souties of Sole French Beans, a la Francoise. A Souties of Rabbits. Cauliflower, : Spring Soup), _Temoved with aateau Milleffeur, FISH, Temoved with a Chine of Mutton. 7 Rhenish Cream. A Green Goose. 826 No. 141. BILL OF FARE. » * <- . “FIRST COURSE. ree ala Reine. ations page 2. Fish. — See Appendix. ‘Fillet of Veal a la Beshemell. — See page 115, , a _. Lambs Feet (see page 53) with Mushrooms .—See page 17. . O be Tenderones of Veal. —See page 12. | : B f _.. Chickens a la Reine. — See page 42. abe > ae Neck of Mutton (cup page 128) and Cucumbers. — = See i Appendix. ] A Rump of Beef & la Daube (see page 36). Dobe onions | a instead of cabbage. paplind Ansiadld ' Ham braised. — See page 14. ~ Breast of .Veal a la Italienne. — See page 90. ‘Two Ducklings boned, br loves and Pina pa “ea ~, page 27. 4 Souties of Sole. —See page 49. | Pin ie Souties of Rabbit. — See page 267. _ | : - Spring Soup. —~ See page 218. errs a is ini ha Fish. — See Appendix. he Chine of Mutton. -—— See page pie SECOND COURSE. A Caron. — See page 62. . Chantilla Cake. —See page 78. Jelly Marbre. — See page 74. A Goose. — See page 163. Asparagus, — See page 8. New Potatoes: — See pase 4 245. | | _ Crab dressed. — See’ page 19. * An Omelet. — See page 33° "Pigeons. — See page 173. pay a Rabbits. — See page 10. ay ve _ Smoked Salmon, — See page 24. . WY Prawns are had from the fishmonger. Cauliflower — See page 18. : French Beans. — See page 0, . » Rhenish Cr pen See page 50. Gateau Milleiteur.- 7 See Page: 45, | “No. 242. BILL. or PARE. ; aed he Li) We 33 “FIRST COURSE. ‘SECOND COURSE. A T ureen of Calzes Feet and. _ Asparagus Peas, Two Chickens : one larded. remeved with a- LEG of LAMB boiled, Loin fried, and § | kw! Spinage.- New Potatoes.» Asparagus. » | A Sonties of } Mutton, sauce Quenels of Fowl. Ttalian. ; TOR Sa Soe = eos "teak, | Apple Pie. Prawns. ¢ 42% 5, - y | Neck J {| ; of Veal. | Son - ree WD icadt dieters | | Spinage and Lik er. Blanquet de 2 é | Croutons. Raggoo Melé. Poulard au Fillets. of Salmo | : rolled, and capers.|| _ Champignon. Ribs of Beef, A Shoulder of Lamb, Sree. a . ee ae * : 1) ¢ 3 Less vee 54 3 a2 J \ ee | +3 bo . i ; ft 7 : > H wt 4 £65 try aa reel | 528 No. 142, BILL OF FARE...) | PIRST COURSE A TUREEN ae Calves Fest, and Asparagus Peas, =Bee. . page 188. \ Leg of Lamb boiled. Loin fried, and Spinage. ~~ See page 20. . Quenels of Fowl. ht the white meat off one large fowl, or two et ones; scrape an equal quantity of fat ham, and’ half as much lean, put it into a mortar with chopped parsley, thyme, shalot, and mushrooms ; pound all together, then put in two yolks of eggs, beat the whites upon a plate with a knife, nix the yolks with the fowl, &c. before the whites are put. in; then put in the whites, and mix all well, put a little pepper and salt, take it out ‘of the mortar, and put about a pint of good stock on a quick stove ; when it boils, put some of the quenel into a large spoon ; havea tea spoon, and put © as much as it will hold into the stock until it is all in; take it up with a slice the same as you would a poached egg ; the quenels should be about the'size of the yolk of an egg: pour white Italian sauce over them. A Souties of Mutton. — See page 38. Neck of Veal rected —. Seé page 133. Sais Blanguet of Fowl, and Mushrooms. — See Se 48. Fillets of Salmon rolled, and Capers, _- Bee page 43. Roast Beef. - =< wee page vb SECOND COURSE. Two Chickens. — See page 139. Asparagus. — See page 8. New As — See page 24). Prawns are had from ie thn aes Plovers Eggs. — See page 243. Spinage. — See page 45. Raggoo Melé. — See page 9. Shoulder of Lamb. — See page 1. 529 bs “Nos y, 22. No. 143. BILL OF FARE. FIRST COURSE. .. SECOND COURSE, Soup Vermicelli, rO | removed witha — L'wo Turkey Poults : one larded. [BRISKET OF BEEF 4 la Tremblanc,| and Roots. French Beans, Spams Hrittery. with white sauce. , {Fillet of Mackarel he enderones of ala Maitre Lamb, and _ d@’Hotel. © asparagus peas. a Orange Jelly Neck of Mutton boiled, |__and_ turnips, sll chp se Waerepalg sien, Cauliflower and A Broiled | A Souties of white sauce. Fowl, with ' | Sweetbread, and || © ; \ / - mushrooms. sauce piquant. 7 Two Rabbits. Apricot Tartlets. Loin of Veal. Ce) ae No, 148... BILL OF FARE. _——. WER, Bernas { FIRST COURSE. V ermiceLiis Soup. —See page 16. Brisket of Beef Tremblanc, and Roots. — See page 13: Tenderones of Lamb (see page 26) and doh oe Peas.- — See page 53. Fillets of Mackrael 4 la Maitre d’ Hotel. —See Appéhdis. Neck of Mutton boiled, and Turnips. —See page 49. Loin of Veal. — See page 49. , A. Souties. of Sweetbread, and Piquant Sauce. — See page 55, Broiled Fowl, and Mushagans Sauce. — See page 173. at ~ ‘ ' 330 - Z 4 : -- SECOND: COURSE, "<7" 7s. P, a ea rend Two Turkey: Poulos — Se page 309. | 3 French Beans. — See page 9. Waoee awe | pene Fritters, —See page gl. iar BRR mer ~ Rabbits. a See ‘oe 1D) al ; he a6 eI AS : | “Tartlets. See: page 44. fa ~taeiieaa ane pious Jelly. +See page ari at ae ah mea ‘ “4 : C vauliflower, —See page 18. sO NER Sig sos ge» nee Siew’ a < ; | od | | porate te May 930 oat AD He akeoRinan No. 144. BILL OF PARES ’ FIRSP-COURSE. - I : SECOND’ COURSE. - Giblet Soup, removed witha A Capon. FILLET OF VEAL. ; French Beans. | ~ [| An Apricot Tarte ) Breast of Lamb, and piquant sauce.) Rabbit a la Duchesse. A Leg of Lamb, | , Toasted Orange Jelly : Tenaeee ty ie bur é . , : 4 : - . Ss ee ae ee oe ee hl é +ye 2 Pigeons a Ja. Crapaudine. A Chump of Beef. | Mutton Cutlets Orange Tourte. Aas "Asparagus, ; -Riblette. tf a | oh * a A Green Goose. «| < Nout 144, BILL OF FARE. - - FIRST COURSE, AGheis Soup.— See page 6. Fillet of Veal. — “See page 143. Breast of Lamb (see page 41) and Piquant Sune, —See - Appendix. ~ Rabbit 4 la Duchesse —See Fowla is Duchesse, page 12. Leg of Lamb roasted. — See page he Ye ~ Mutton Cutlets Riblette. — See page 135. Pigeons a la Crapaudine. — See page 100. Roast Beef. — See page 7 SECOND COURSE. A Capon. — See page 62. Apricot Tart.— See page 328. Orange J elly. — See page 67. French Beans. — See page 9- Asparagus. — See page 8. Orange Tourte. -— See page 98. Green Goose. — See page 163. x _ ele aes ee f . \ * ‘ ¢ % ae, i | : May 9A. ‘ . : , ay : r Sone i sa a ; ‘s 4 { } i + : sy a So & ¥ f _ pe “No! 145) VBHAESOF PARES © FIRST COURSE. _ _. SECOND COURSE. Sareea ae a ij R , x ¥ Soup Cressey, x ay ‘removed with a -° | Two Chickens. — LOIN OF VEAL, - ees Emince of Fowl! Four Pigeons __ ||. New Potatoes. Cray Fish. « and broiled Legs, ~~ larded, | , &e. Ke. and a raggoo. . Ree Bess o.| VA Ratifie Puddings}, | | ‘A Turbot. | and wine sauce. | /) |, | G5 mn SUBS IM 290%) Citi To Jasots ——_—————— aid fibrisc ) Som Grenadines, and Red Mullet in..|} Anchovy Toast. |->| » Asparaguss | ‘sorrel satice, ©) PO". papers. FOR SIG Roarecy 0a: Hue Te A VD SS : eo 5 > DeeOs OTL Tee A Chine of Mutton. hwo Ducklings. ..06 ( oxplis — Pe tame Bea: /, e No: 45, BILL OF FARES , FIRST COURSE. ; J | ‘ SOUP Cressey. —See page 49. | Loin of Veal. —Sée page49.° | ae An Emince of Fow], and broiled Legs, &e.—See — page 126. | SEN ROC ee A ES? _ Four Pigeons larded, and a Raggoo of CorkisCambs, Draw in the legs of four large’ sah and fill them with farce (made as directed im the Appendix); themlard them ; lay a stewpan bottom with sheets of bacon, put a pint ~ of ‘stock in it, four onions, a faggot of thyme ae parsley, a few bay leaves, and a blade or two of mace; put-the pigeons in, cover them over with sheets of baedn, and set them on a stove to simmer for half an hour; put some — lighted charcoal on the cover of the stewpan: when the pigeons are done, finish them the same as other lardings; a ~ | 83332 eh put the raggoo on the dish, and the pigeons ow it: garnish with paste. « . A Turbot. - — - See Appendix. Red Mallet in’ Papers, — See Appendix. Grenadines Gre page 86) and opel Sauce. — See Ap- fo AiG aie ” (et Chine of Mutton. —See page ‘16. $f — ~ . ‘SECOND pa tele a Chickens. — See page 139: | Crayfish. Bout them about fifteen minutes; put a little salt in the. water. a _ New Potatoes. —See. page 245. _ Asparagus. —See page 8. A Ratifie Pudding. — See | page 109. Anchovy Toast. — See page. 79. Ducklings. — See page 183. 7 PPP LLL LLL LLL EL ELL LL LLL ELL May 25. No. 146. BILL OF FARE. Yo f Beet Steaks, and shalot sauce. | Fillets of Mutton, | and cucumbers. Tess of Lanib ' boiled, Loin’ ~ MecCatont | _spinage. PR oh Ms | ! || An Eel Patty, | Loin of Veal. Two Rabbits. tried, and Veal Cutlets, with Ham, &c. Apricot Tart. + | ; Cauliflower. FIRST COURSE. ~ SECOND COURSE. Soup Italienne, | removed with Pig “hee MER SER Bea Tt yet ee “4 Asparagus, _ Rhubarb Pies No. 146. BILL OF F ARE. . aa ey ey FIRST COURSE. ~ Trautan Soup.- — See page 20. Fish. —See Appendix. — ‘Beef Steaks.-—See page 126. Fillets of Mutton, and Cucumber. — saci page 48. Sg he Veal and Ham Cutlets. — See page 197. An Eel Pie. — See page 184. ~ Loin of Veal. — See page 49. SECOND COURSE. - Piczons. — See page 173. Rhubarb Pie. — See page 318. Asparagus. — See page 8. Maccaroni. — See page 10. Cauliflower. — See page 18. Apricot Tart. — See page 318. Rabbits,-— See page 10. | May 20. Seep No. 147. BEbL-OF FARE. FIRST COURSE. ———aa SECOND: COURSE. Asparagus Soup, ° removed witha ‘ FILLET OF VEAL 4a la Daubev Two Turkey Poults : onelarded.) Petit Patds of Mutton Cutlets | Sweetbread. French Beans. Gooseberry Tart. Riblette. A Sucking Pig. - A Chantilla Cake. ae a i ee | a d Tenderones of | Semels d'Veau, ae 6 manna Lamb, and -and cucumber oe ot : Spinage and Spanish Fritters. mushrooms. sauce. Croutons. A Sirloin of Beef, Ribs of Lamb. Nol 147: BILL OF FARE. a FIRST COURSE. ASPARAGUS Soup. — See page 162. Fillet of Veal Ala Daube. — See page 20. — Mutton Cutlets Riblette. — See page 135. - Petit Patés. —See Append Ee. | oy _ Sucking Pig. —See page 60. _ Semels (see page 94) and Cucumber. — See Appendix. Tenderones . of Lamb (see page 26) and Mushrooms. — See page 73. : ~~ Roast Beef. -—— See page 7. % SECOND COURSE. Two Turkey Poults.— See page 309. : Uae, } Gooseberry Tart. — See page 75, sth a French Beans.— See page 9. euiene “a Spinage. — See page 45. - Chantilla Cake. —See page 178. Spanish Fritters. — See page 91. Ribs of Lamb. —See page 255. May 27. No. 148. BILL OF FARE. FIRST COURSE. SECOND COURSE. White Vermicelit Soup, \ removed with a Two Chickens. HAM, braised, and Greens. . Breast of Lamb rolled, Cutlets jarded, and sorrel sauce. Asparagus. Raggoo Melé. | | White Collops, and mushrooms. ne Apricot Tart | . Three Chickens 4 la Reine. Ham and Poached Eggs. __ New Potatoes. Ox Rumps, and A Souties of Sole 9) , cabbage. a la Italienne. A Green. Goose, - A Chine of Mutton. ee 937 No. 148. BILL OF FARE, FIRST COURSE. Ue : W HITE Vermicelli Soup. — See page 16. Ham braised, &c. — See page 14. Breast of Lamb rolled, Cutlets larded (see page 96) and - Sorrel Sauce. —See Appendix. White Collops (see page 15) and Mushrooms.— See page 17. Three Chickens 4 la Reine. — See page 42, A Souties of Sole. —See page 49. Ox Rumps, and Cabbage. — See page 5. Chine of Mutton. — See page 16 SECOND COURSE, ° CHICKENS.— See page 139. Asparagus. — See page 8. Raggoo Melé. — See page 9. Apricot Tart. — See page 318. Ham and Eggs. — See page 87. New Potatoes. — See page 245. Green Goose. — See page 163. May 28. eee . : No. 149. BILL OF FARE.” FIRST COURSE. SOND COURSE. * ~ a ¥ <« sepals | Spring Soup, removed witha LOIN OF VEAL. A Capon. Cauliflower, and Beshemell. i, | Asparagus. Lamb Cutlets, and cucumbers. Tenderones of Veal and mushrooms. me aaa sty “ange ye) et OB. £ ssa mid A A Chine of ‘A te Lamb. oy fare i otioyah “French Beans a la \ te: Piso of | Small Mutton Pies. Pigeons, & truffles. | se wt Se Trap Ducking. . Ribs of Beef. No. 149. BILL OF FARE. FIRST COURSE. Sprinc Soup. — See page 213. Loin of Veal. — See page 49. Lamb Cutlets, and Cucumber. — See page. 93: Tenderones of Veal (see page 12). and. Mushroomsucr See . page 312. : Chine of Lamb plain roasted, ~ —_ ee page. 69. Compote of Pigeons. —— See page 122. Small Mutton Pies, — See page 20. Ribs of Beef. + See page 23. me er 339 | _ ACERON. + See page ae ae Asparagus. — See page 8. : _ Cauliflower. — See page 18. Savoy Cake. — See Appendix. Mushrooms.— See page-¥7« French Beans. — — See page 9. Ducklings. — See page 183. j f \ ¥ ~ May 29. No. 1508 BIL: OF TFARE. FIRST COURSE. SECOND COURSE.., Elenush Soup, removed with Six Pigeons. BEEF @laTremblanc, and Roots. : : ' Cheesecakes, New Potatoes. Seater Quenels of Fowl. rare | Neck of Veal ala | | Jelly | Beshemell. eran le) BM ele Piatebied in Two Rabbits a la |Spinage and Eggs.| |Rice Fritters glazed “ie Duchesse, Cai each with mushrooms. v ; | Leg of Mutton. | Shoulder of Lamb. 340 - No. 130. BILL OF FARE. FIRST COURSE. ——ee Fiemrsn Soup. —See page 126. Beef Tremblanc. — See page 13. _ Quenels of Fowl. — See page 328. . Minced and broiled Capon. —See page 196. Neck of Veal a la Beshemell. —See page 14. . Rabbits a la Duchesse, &c.—See Fowl a la Duchesse, . page 12. . ~ Risoles fried in Paste. —See page 152. -. Leg of Mutton. — See page 137. SECOND COURSE. Pigrons. — See page 173. New Potatoes. — See page 245. Cheesecakes. — See page 32. : Jelly. — See page 31. _— Rice Fritters. — See page 78. Spinage and Eggs. — See page 45. Shoulder of Lamb. —See page 174... ' 347 Wa Ol nics No. 151. -BILL OF FARE. FIRST COURSE... SECOND COURSE. Soup Sulien, . Two Turkey Poults: removed with a LOIN OF VEAL. One larded. Two Chickens, and Sweetbread larded,|) Fondues in cases. Asparagus, tarragon sauce. and an emince. est, Ham braised, and Haunch of Lamb |; larded, . + Trifle. Gooseberry Tart. i i and French Beans. 2 pe AME een . Fillets of Fowl . it larded, and =o pal slag. F hB Artichoke Bottoms,{ | _ mushrooms, Hel nt tae oa ie pee ‘fried in batter. A Chump of Beef. Two Rabbits. No. 151. BILL OF FARE. FIRST COURSE, _ Sour Julien. — See page 167. Loin of Veal.——See-page 409. Sweetbreads larded, and an Emince. — See page 96. Chickens and Tarragon. — See page 14. Ham braised.— See page 14.’ Roast Beef. — See page 7. Lambs F eet, and Asparagus Peas. — See page 53. Fillets of Fow] larded, and Mushrooms. —See page 64. Chine of Lamb larded (see page 54) and French Beans, The French Beans are boiled, ‘drained very dry, and pay into hot coulis. ae | ARE SD SECOND COURSE. . ve POG Two Turkey Poults. —Sce page 309. Asparagus: —See page 8. Fondues. — See page 17, Gooseberry Tart. yee page 75. Trifle. — See page 8. BP French Beans. Sor page 9. so dsrien Artichoke Bottoms, fried. — See page 187. Rabbits. —— See page 10. =| hee me May 31. - No. 152. BILL OF FARE: FIRST COURSE. Soup @ la Cressey, removed with FISH. atau ieee Asparagus. Anchovy Haee | | Veal Olives, with ae and Potatoe Pie, : ae sauce ravigot. | AL Ratifie | Fillet of Veal. Pudding, A Fowl ala Souties of Mutton - Prawns. |. |Spinage és Ey s. Beshemell. and Cucumber. |} wei saa, ereeR f re Leg of Mutton. i « ~ Ce 348 “No. 132. BILL OF FARE. FIRST COURSE. : peta Cressey == See page ole sbbe Fish, — See Appendix. | 3 Mutton and Potatoe Pie. — See page 35. Veal Olives (see page 3) and Ravigot Sauce, — See Ape | pendix. Fillet of Veal. — See page 148. A Souties of Mutton, and Cucumber. —See page 38. A Fowl ala Beshemell,— See page 115. Leg of Mutton. — See page 137. - SECOND COURSE. Duck1ines, —~ See page 183. ‘Anchovy Toast, -— See page 79. Asparagus. — See page 8. Jatifie Pudding. — See page 109. Spinage and Eggs. — See page 45. Prawns. — See page 327. Pigeons, —See page 173. 4 {Lamb a la Chevaux {A Raised Pie, with cr June 1. | No. 153. BILL OF F: FIRST COURSE. ncaa Asparagus Soup, bemtes with FISH, removed with a HAUNCH of LAMB, larded, and Chervil Sauce. Three Sweetbreads Three Breasts of larded, and sorrel Fowl larded, and sauce. asparagus peas. Two Necks of Brisket of Beef de Frize. g| purée of roots. A Souties of Sole 4 8 A Souties of Fowl, $. la Reine. >| with truffles. SRS A Ham braised, and coulis; o-oo Two Chickens, with tarragon. |A Raised Pie, with . Maccaroni, giblets. pata Als ae 'Two Chickens, with cauliflower Fillet of Veat s ala and beshemell. Daubiiette: SS aad BY — y reer A Souties of A Souties of Rabbits, with x Salmon and mushrooms, | eS Capers. oD < . lot 8) ® = ; ne Breast of Vecl 4 la Italienne, with 2 REE ORE MR ce gh A Capon, with a ra ROA Arn éeetis tremblanc, with a-|| SECO: AG Savoy Cake, —- French Beans Atlets of Palate emcees “Cederata Creat Fondues, in cases. Two Ducklings Raggoo of Sweetbread. Jelly au Marbre A Dressed Crab nn 345 BILL OF FARE. TL COURSE, oo - See page 162. Jed, and Cher) Sauce. — See wded (see page 112) and Asparagus rded (see page 85) and Sorrel lanc (see page 13), with a Purée Roots through a tammy, and put’ a la Cheveaux de Frize.— See Truffles. — See page 85. eine. — See page 49. ‘arragon. — See page 14. ge 14. Pie, with Giblets. or sonp in page 6 ; instead of stock pepper and salt, Taise the pie and it in and bake it; when baked, the bran out, and bush it with a > with the giblets, and put about Se le. — See page 85. be. — See page 20. wlifiower and Beshemell, the samé > 42. Salmon, ra nth Capers. a: ‘ ) B46 A Souties of Rabbit, with Mushrooms. — See page v67. A Capon, with Raggoo and ‘Truffles. — See page 4. Breast of Veal Ala Ltalian. — See page 90. oN Grenadines (see page. 86) ~— Sorrel Sauce. — See ‘Ap- pendix. Four Pigeons larded (see See 332) and Asparagus Fem — See page 53. Spring Soup. — See page 213. Fish. — Spe Appendix. « Loin of Veal.— See page 40. SECOND COURSE. A GREEN Cbsb. +~— See page 163. 7 A Carmel Basket. — See Appendix. oie taytars Savoy Cake. — See Appendix. se | Asparagus. — See page 8. Brench= Beans. — See page 9. - Dressed Lobster. — See page 79. Atlets of Palates. Cur two palates that have been braised (until very tender} into small round pieces with a paste cutter, put them on the skewers, (six skewers Make a dish); mix chopped parsley, thyme, mushrooms, shalot, and pepper and salt with bread crumbs, dip the palates in egg, and then roll them in bread érintBs 2 do them twice over, then drop clarified butter Over them, And put them on the gridiron to broil of a nice browns Jelly Marbre. —See page.74. Cederata Cream.— See page 33. Raggoo Melé. — See page 9. Fondues. — See page 17. tinh Pigeons. —'See page 173. , Ducklings. ~~ See page 183. Rhenish Cream. See page 50. eras Raggoo of Sweetbread. Cur along sweetbread in thin slices and put a little s: sauce tourney to it; squeeze a little lemon juice, put ia little pepper, salt, and sugar, and a drop of ganlich vinegar; gars nish with croutons. | oi dei [Dressed Crab: — See page 79: Two mesg + Ge +SEE page 309% (vib ogtt ‘to. Sibbvise SI sy ¥¢ June 2. ; No: 154.' "BILL OF FARE. FIRST COURSE. ‘ | SECOND COURSE. oe Vermicelli Sou é “Ps Two Duckhnes. removed with a 3S LOIN OF VEAL. r Basket of Wax Basket of it> ‘ Pastry. - - ‘Lamb Cutlets, and Petit Patés of ay Prawus cucumbers, Sweetbread. Cauliflower, my, L L zs and sauce. dalle || Fillet of Matton,} |, 38 . sna _ jand French beans, ic ve hAlls oeePsigaaha and spinage, ; — : Apricot Tart. Jeily. fl tee j A braised Hain, Shoulder of Lamb, and greens. Rump of Beef a la Mantua. Two Rabbits. Three Chickens a Gooseberry Tart. | Orange Souffle. la Reine. Neck of Veal ala Beshemell. eee French Beans. Mushrooms. Volivent of 4 “Tenderones of Fish. Veal and Trufiles. || ——_________ Wax Basket of A Basket of Mock Turtle, Crayfish. Pastry.: removed with a SIRLOIN OF BEEF, , A Capon. No.134. BILL OF FARE PIRST’ COURSE, | V erMicenit Soup. — See page 16. Loin of Veal. — See page 49. Mock Turtle. —See page 22. Roast Reef. —Sce page 7. _ Perit Patés. — Sce Appendix. Lamb Cutlets. -— See page 93. _ Leg of Lamb boiled, Loin fried, &c.—See page 142. A Fillet of Mutton, and French Beans. — See page 22. a a. 1. SMBS, _ Ham braised. — See page 14. Rump of Beef ala Mantua. — See page 60. Neck of Veal ala Beshemell. — See page 14. Three Chickens a la Reine. — See page 42. athe _ Tenderones of Veal. — See page 12. --Volivent of Fish. — See page 104. ED OX Oa SECOND COURSE. Two Ducklings. —See page 183. Wax Basket.— See Appendix. Basket of Pastry.—See page 23.” Asparagus.— See page 8, - Cauliflower. —See page 18, Jelly. — See page 31. 5 ~ Apricot Tart. — See page 318. Shoulder of Lamb.— See page 171. - Rabbits. —See page 10. > _ | Gooseberry Tart. — See page 75. Orange Souffle. — See page 102. Mushrooms. — See page 17. French Beans. — See page 9. Basket of Pastry. — See page 23.° A Capon. — See page 62. x Jigs See, ne No. 155. BILL OF FARE, . FIRST COURSE. SECOND COURSE. - ; ——=e 1a i; i U ° ? Giblet Soup, Six Pigeons. t removed with a FILLET OF VEAL. x Caulifiower. Asparagus. Small Ox Tails, cabbage ; Mutton Pies. and Spanish sauce. ey ; Chantilla 4 Matelot of Basket. t t Carp & Eels. Calves Liv d Ciccke : Spinage and ' / pues “| | veritit | “Etta | | me Chine of Mutton. Two Chickens. _ ; : es 135. ‘BILL OF FARE. Piithasaicyo . FIRST! COURSE. H (GIBLET Soup. — See page 313. Fillet of Veal.— See page 143. Ox Tails, and Cabbage. — See page 5. Small Mutton Pies. — See page 0. _. Matelot of Carp and Eels. See page 300. ‘Crockets. — See page 50. Calves Liver and Bacon. — See page 132. Chine of Mutton. —See page 16. SECOND COURSE. PicEons, —See page 173. _ Asparagus. — See page 8. - Cauliflower. — See page 18. Chantilla Basket. — See page 63. Maccaroni. — See page 10. Spinage. — See page 45. Chickens. ~ See page 139. 350 June 4. . No. 156.. BILL OF FARE. FIRST COURSE. |} \_$ECOND COURSE. Rice Soup, Two Turkey Poults: | removed with a One larded. CALF’S HEAD, hashed and grilled. ‘ . Cauliflower and ae Lamb Cutlets Fricassee of ».,.. Asparagus, - and spinage. Chicken. Beshemelt. | ! ® A Chine of | rae | Mutton. East : pl li Heat eg Passi): French Beans, White Collops and Piceon Pie with sauce. Mushrooms. FEGOR irs Ribs of Beef. | A Green Goose. No, 156. BILL OF FARE. FIRST COURSE. ~% Rice Soup. — See page 93. | A Calf’s Head hashed and. grilled. —— See page 3. A Fricassee of Chickens. —- See page 37. Chine of Mutton. — See page 16. Lamb Cutlets and Spinage. J Tue cutlets are cut from the loin, and fried ; the spinage should be put on the dish first, and the cutlets round the sides of the dish, 3 | $51 | BP icon Pie in a Dish. — See page 135. White Collops,. and Mushr ooms. — See page 15, Ribs of Beef. See page 2 23. IE _ SECOND:COURSE, ‘Two Turkey Poults. — See page 309. Asparagus, — See page 8.) Cauliflower. —See page 18. _ Jelly. —See page at a Peas. 2 Let the water boil before the peas.are put. in, and pat a { little salt, and about half an ounce of sugar. French Beans. — See page 9. Green Goose. — See page’ 103. “ - June 5. No. 157... BILL OF FARE. FIRST COURSE. | SECOND COURSE. % Spring <1) ea ae ) removed with a ) Two Duckkings. BRISKET of BEEF Tremblauc, Bee Roots. Sweetbreads, Veal Cutlets, French Beans. Peas. Jarded, and an } with ham, and emince. shalot sauce: Leg of Lamb, roasted, and French beans, Apricot \, sy art. ' , oe A Small Fillet of A Capilotade of Beef, larded, || © Asparagus, » Spinage Capon. and Spanish onignip. 4 |, and Crontpns. sauce, r M4 ‘ “Loin of Veal. Ribs of Lamb. gor ; No 157. BILL OF FARE. _- FIRST COURSE. Sprine Soup. —See page 213. Beef Tremblanc. — See page 13. Leg of Lamb roasted (see page 21) and French Beans al See page 299. . Veal and Ham Cutlets. — See page 197. Sweetbreads larded, and an Emince. — See page 96, Fillet of Beef larded, and Spanish Sauce.— See page 29. Capilotade of Capon. — See page 176. Loin of Veal. — See page 49. SECOND COURSE. Duck ines. — See page 183. Peas. — See page 351. French Beans. — See page 9. Asparagus. — See page 8. - Apricot Tart. — See page 318. Spinage. — See page 45. batch Ribs of Lamb. —~See page 255. ey 244 : 968 No. 158... BILL OF FARE. _ FIRST COURSE. SECOND COURSE. \ # Soup d la Reine, | | <- seme temoved with a A Capon. Maa LEG of LAMB boiled, LOIN fried, Tt and Spinage. “|| Cauliflower a la ¢ Creme. | : Asparagus. Two Chickens a lal}. Matton Cutlets | Riblette. _Reine. A B ‘ ' \ : ‘ . jet fs , Rhenish Cherry en genni © 7 y rd j ~ oi Savoy Cake, Cream. ! Tart. “4 ; A Purbot. | Ty, A Neats Tongue in Tenderones of |} Peas. — | Raggoo Mel€é. cutlets, and greens| | Veal, and peas. | , Chump of Beef. Two Rabbits. it rt foes No. 158. BILL OF FARE. FIRST COURSE. _ : Soup x la Reine. —Sce page 2. : | Leg of Lamb boiled, Loin fried, &c.— See page 142. ~ Chickens a la Reine. — See page 42: | _ Mutton Cutlets Riblette. —See page 135. _ . Tenderones of Veal, and Stewed Peas. Pur about an-ounce of butter into a stewpan, and a slice of lean ham, a pint of peas, some chopped onion, and the. hearts of two cabbage lettuce ; set the stewpan on a stove to do very slow ; when the peas have been on the fire about fifteen minutes put about half a pint of stock, and a lump { ty . Aa ~ aa $54 of sugar; when the peas are done, put a small piece of — butter mixed with flour, give it a boil up, and put the peas ~ over the tenderones. For the Tenderones, see page 12. Neats Tongue in Cutlets. — See page 314. : _ Roast Beef. — See page 7. 7 : ae : -SECOND COURSE. A Caron. —See page 62. “ : Asparagus. — See page 8. Cauliflower. — See page 18. Rhenish Cream. — See page 50. ? Cherry Tart. | | SHEET a tart-pan with short paste, and fill it as high as it | will admit; put sifted lump sugar, (no water,) cover the tart | over, and finish the-same as any other tart. : . Savoy Cake.— See Appendix. 4 4 | Raggoo Melé. — See page 9. 7 yp hom Peas. — See page 351. } te _ Rabbits. — See page 10. | June J. . .N6l159..BILLL OF FARE. FIRST COURSE, | SECOND COURSE. Asparagus Soup, - removed witha _ ; ; Six Pigeons. FILLET, of VEAL 4a la Beshemell.}|' | Scorch Collops, , | arias peri of. with drofles ana Maccaroni. | | Peas. AS ae be morels. * ) Sturgeon a la | e PASSES Broche. | 1 Hashed Beef, and Currie of Rabbit, . Ham, and eggs . broiled | bones. with rice. Hehe poached. iol A. Chine of Mitton. A Guinea Fowl. - age nang OO - - er ; | 355 | te FIRST COURSE, [ Aiosmedtls Soup. — See page 162. oA: | ‘Fillet of Veal a la Beshemell. — See page 113. Scorch Collops. — See page 49. . | Blanquet of Fowl. —See page 48. Sturgeon 3 la Broche. —See Appendix. _ ACurrie of Rabbit— See page 16. Hashed Beef, and broiled Bones. — See page 229. Chine of Mutton. — See page 16 SECOND COURSE. PigEQNns.— See page 173. _Maccaroni. — See page 10. Gooseberry Tart. — See page 75. Ham and Eggs. — See page 87. Peas. —See page 351. Asparagus. — See page 8. Guinea Fowl. — See page 191. Are Qe Say Fune:8.> (Ss joe amas ee “No. 160. BILL OF FARE. FIRST COURSED ~~~ SECOND COURSE. en “= . Flemish Soup, removed witha HAUNCH of LAMB, larded, and Cucumbers. ! A Capon. Sweetbreads FE ‘ : ; : ondues in cases, French Beans. larded, and an Haricot of Mutton. | | Emince. on intern teenie eee : Sal mon and os Ginger Smelts, : Four Pigeons, with asparagus peas. hadi hie eR Beef Steak, and shalot sauce. Lein of Veal. ‘A Picked Crab. Two Ducklings. -?.. No, 160. “CELT OR ARE. FIRST COURSE. EF emisu Soup. — See page 126. Taunch of Lamb, and Cucumbers. — See page 54, Haricot of Mutton. — See page Q1. Sweetbreads larded, and an Emince.— See page 9G. Salmon and Smelts: — See Appendix. be Pigeons, and Asparagus Peas. — See page 515._ Beef Steaks. — See page 126. Loin of Weal. — See page 49, ~ 357" SECOND COURSE. A Caron. -~ See, page 6227 > Fondues. — See page 17. French Beans. — Seg;] ecg 9. ’ Peas. — See page 351. Picked Crab. — See page 79. Ginger Souffle. — See page 108. Ducklings. — See page 183. “\ «= ® “ ¥ ~~ f : « Noit6t: “BILL re FARE, | Cay 4 FIRST COURSE. SECOND COURSE. pena ee f: A Tureen of Calves Feet and | | Le Asparagus Points, removed with a FILLET OF VEAL. | 3 Raggoo Melé, | | Asparagus, = Cutlets, with} {Pwo Chickens a la}. | , 1 cucumbers. Reine. sare % i | Ham, braised, | | Asis. | - and greens, | hans | | A Duck boned, Caulifiowet a da ‘ Tenderones of een ee Te ; Fl da. Fondues in cases . sauce. Veal, and Pet ee amon : | Sirloin of Beef, | Shoulder of Lamb. 8358. : No. 161. BILL OF FARE, , FIRST COURSE. A TUREEN of Calves Feet. — See page 188. Fillet of Veal. — See page 143. ‘Ham braised. — See page 14. Chickens a la Reine. — See page 42. Lamb Cutlets.— See page 93. Roast Beef. — See page 7. Tenderones of Veal, and Peas. — See page 353. A Duck braised (eee page 27) and Spanish Sauce. —- See Appendix, ) SECOND COURSE. A Green Goose, — See page 163.: Asparagus. — See page 8. Raggoo Melé. — See page 9. Jelly.—See page 31. Fondues. —See page 17. _ Cauliflower a la Flamond. — See page 102. Shoulder of Lamb.— See page 171. 359: ED a as June 10. eee f No.162.. BILL OF FARE. ‘SECOND COURSE.’ Two Chickens. FIRST COURSE, ta ae ee ; - Vermicelli Soup, : removed with a | LOIN of VEAL a la Beshemell.. ‘Mushrooms. ‘> Peas. Three Breasts of Chicken Jarded, and asparagus peas Petit Patés of - Chicken. ——— A Chantilla Leg of Lamb * Basket. boiled, Loin fried and spinage. op RS ER Souties of Veal, French Beais. _An Omelet. and ravigot sauce. Chine of Mutton. Fricandeau, and ‘ sorrel sauce. Two Rabbits. No. 162. BILL OF FARE. FIRST COURSE. ee V erwicenu Soup. — See page 16. | Loin of Veal 4 la Beshemell. —See page 14, | | Petit Patés. —See Appendix. Three Breasts of Chicken larded (see page 112) and hes ‘paragus Peas, — See page 53. | Leg of Lamb boiled, Loin fried, &c. —See page 142. Whine of Mutton, —- See page 16, ; Fricandeau (see page 20) and Sorrel Sauce. — See Ap- pendix. Souties of Veal (see page 70) and Ravigot Sauce, - See Appendix, & ’ ese. + a “SECOND COURSE. \ ' . / i CHickENs. — See page 139. Peas. —See page 351. Mushrooms. — See page 17. - . a Chantilla Basket. —See page 43. : MCAS * An Omelet: — See page $3. © > ' French Beans. —See page 9. : | i Rabbits. — See page 10. ra \ “eS | June 11. ne a No: 163,.: BIBE-OF FARE, g aneu. FIRST COURSE, SECOND COURSE. oe Re Soup Santé, | SiR Tree removed with a Two Turkey Pouits: BRISKET OF BEEF Tremblane, One larded. and a Parée of Roots. = | Racks ear 25097 White Collops, and Mutton Cutlets Cauliflower, and | - " ~ mushrooms. Riblette. | beshemell, spatagus. i te j Matélot of | Matelot o ' - Tench and Eel}. | Jelly. Me Nea et I { { | . Pigeons a Ja Souties of Sole a la Reine. Peas. | | Maccaroni. Crapaudine, and » shatot sauce. { | Ribs of Lamb, . | | Fillet of’ Veal a la. Flamond. 4 = } on 361 No. 163. BILL.OF FARE, - FIRST COURSE.’ | he :. Soup Santé. — See page 58. os aoe Beef Tremblanc. — See page 13. Mutton Cutlets Riblette. — See page 135. _ White Collops. —See page 15. ; , Matelot of Tench, &c.— See page 77. "Pigeons 2 4 la Crapaudine. —See page 100. Souties of Sole. — See page 408 Fillet of Veal a a la Flamond. — See page 20. “ SECOND COURSE. Turkey Poults. — See page 309. - Asparagus. — See page 8. bij aye oud), Cauliflower. —See page 18. Jelly. —See page 31. Maccaroni. — See page 10. Peas. — See page 351.” Ribs of Lamb. -—See page 255. : 362 — June 12 No. 164. BILL OF FARE. | FIRST COURSE, SECOND COURSE. AG Ee / 7 A Guinea Fowl: Larded. Asparagus Soup, removed with a HAM, braised, and Coulis, French Beans, with An Eminece of Fillets of Fowl! | | Asparagus. Mutton, and larded, and | sauce. cucumbers. asparagus peas, Haunch of Lamb larded, and chervil sauce. Three Chickens a’ Gooseberry Tart. Ja Reine. | Apricot Tart. ~ A Chine’ of Mutton. || A Goose.” No. 164. BILL OF FARE, / FIRST COURSE. AspAracus Soup. + See page 1625-1 0" A Ham braised. — See page 14. AR % ‘An Emince of Mutton, and- Cucumber. — Seepage 46) Fillet of Fowl larded, and Asparagus ‘Peas, — See p. 65. Chickens a la Reine. — See page 42. ° OE Haunch of Lamb, and Cheryil jaca iit Beee 54. | A Chipoulate of Rabbit. \ Cur two rabbits as for a la duchesse, or fricassee, and put them on to blanch; when they come toa boil take them ~ Grenadines and A Chipoulate’ of Peas tas Ss “1° 1 Cauliflower, with | sorrel ‘sauce. . Rabbit. bai To | ‘Parmasan cheese. } 363° | Ay from the fire, pour off the hot water, and put the rabbits into. cold water; take off the second skin and trim the ragged pieces off; lay the bottom of a stewpan witli sheets of ba~ _ con, put in the rabbit, and about a pint of stock, six,onions, a faggot, anda few blades of mace; cut about half a pound of the belly part of bacon that has had about half an hour’s _ boiling, skin and trim all the outside and rusty part away; ' cut the bacon into small square pieces, and put itin the stew- pan with therabbit ; cover all over with sheets of bacon and paper, set it on a slow stove to simmer for an hour, then strain the liquor from the rabbit, and skim the fat very clean ‘from the liquor;. put about half an ounce of butter into a stewpan, when melted, put as much flour as will dry itup; | then put the liquor that the rabbit was braised in; if there is’ nota sufficient quantity to make the sauce, add a little stock, give it a boil up, and put in a glass of sherry ; then put the rabbit in the sauce to make hot ; just before dishing, squeeze half a'‘lemon in, and put a little sugar; when ‘you dish it ~) up, put the yolks of six eggs boiled hard in the dish, lay the rabbit neatly on the dish, the eggs intermixed, and the. - sauce over: garnish with croutons or paste, aii Grenadines (see page 86) and Sorrel Sauce.— See Ap- pendix. ~ : "a ' AChine of : Mutton. — Seepage 16. > on ‘ SECOND COURSE. A Guiza Fowl: — See page 191. Asparagus. —See pages. — French Beans. —See page 9. | Gooseberry Tart. — See page 75. 62 ai Apricot Tart. — See page 318. : Cauliflower 4 la Flamond.— See page 102... Stewed Peas. —See page 43. — io] Green Goose. — See page 163. 364 : } : AP) ‘ - ie 5g ea BESS Bah i ee ae biNo: 166! BILL OF FARE, «) 05) i. \ _ HIRST COURSE. > js. SECOND: COURSE. Green-Pea Soup, removed with a_ A Capon. FILLET OF VEAL. | Ox Rumps, and Petit Patés of Veall| _ sauce hachis. 5 and Ham.’ sroclcies sig) VOe 2 Rect Rama | a Ribs fil A Turbot and A Soufile of | Fillets ef Sole’ ‘Matelot of Carp. 4 Recangimesricas rg fried. 4 Semels, and Roulard of Mutton, Be : | | piquant sauce, and French beans. je valk | Chine of Muttorta, Tia hag a ts 366 pe No. 166... BILL OF FARE. FIRST COURSE. eaaeten alae Green Pea Soup. Pat about a quarter of a pound ‘of butter into a stew- pan, about half a pound of lean ham cutin very thin pieces, about half a pint of stock, a quart of green peas, six large — onions cut in slices, and four cabbage lettuces shreded ; set the stewpan on a slow stove to. simmer for an hour, then 4 put two quarts of stock to it, the crumb of two French rolls, and let it boil for an hour; then blanch off two or three handsful of spinage ; strain the spinage off when it has had a boil, and squeeze it quite dry between two plates ; rub. the soup through a tammy, and the spinage with it to give the _ soup a green colour; boil’ a pint of younger peas than the soup was made of in‘ a pint of stock, when done, put stock © and peas to the soup, put in a little sugar, and give alla ~ boil; add a little salt, if wanted. ' N.B. If the soup is for meagre, leave the ham and stock out ;.. use a double quantity of onions, peas, and lettuce. A Fillet of Veal. — See page 143. ‘Petit P&ités. — See Appendix. Ox Rumps (see page 5) and Sauce Hachis. —See Ap- pendix. Matelot of Carp.— See page 269. - Turbot and Fillets of Sole fried: — See chanics Chine of Mutton. — See page 16. A Roulard of Mutton, and French Beans (see page 99) . Boil the French beans and put coulis to them. Semels, and Piquant Sauce. -— See page 94. — RU CRs MBE SET, > SECOND COURSE. A Capron. —See page 62. Peas. — See page 351. Eggs a ala Trip. — See page 39. Prawns. — See page 397. A Souffle of Rice.— See page 185. Asparagus. — See page 8. - Green Goose. — See page 163. 4 , he ae) : Bie ; | Ei i fable Sic. Biphie 8} Yo suo No. 167. BILL OF FARE! FIRST COURSE, SECOND COURSE. » | 5 ee : 5 ; . ‘ nag 1 dy, 6. Fermicelli Soup, .. | / 4) |) pemoved witha ov Lwo Chickens, _ RUMP of BEEF a la Espagnole. A Matelot of ; Two Ducklings . ae Rabbits, with boned a la Broche, Mushrooms. Peas stewed. mushrooms, &c. | .| and ravigot sauce. ' Sturgeon a aes | Li A Trifle | la Broche. | ee A Mutton and Beet Olives, and Aer ae Cauliflower, and; Potatve pie. .} piquant sauce. gus: _| beshemell, Loin of Veal, © Huth vo. » See Pigeons. | ( sie No. 167. BILL OF FARE: FIRST COURSE. V eRMICELLI Soup.— See page 16. ee, ? Rump of Beef braised , and Spanish Sauce. — See p. 36¢ Two Ducklings a la Broche. .— Bowne two ducklings, fill them with force meat, and put three or four truffles in each; wrap the ducklings up’ in _ sheets of bacon, and then white paper tied on very strong; put thein on a spit, they will take an hour to roast; when ., they are done, take off the paper and bacon, and glaze them, put the bones and giblets of the ducklings on to boil in ~ Decree SGRS: tee about a-pint of stock, and half a pint of white wine; let it. _ simmer for an hour or more, strain it off, skim the fat from it, boil it down to a glaze, and put the sauce rayigot to it: put the sauce on the dish, and the ducklings afterwards: garnish either with paste or croutons. Matelot of Rabbit. <~ ee PREPARE two rabbits as for a fricassee, put the rabbit in- toa stewpan with about half'a pint of stock, as many pieces of ham (the ham should be fat and lean, about an inch square, and half an inch thick) as there are of rabbit, aud two dozen of button onions; cover it over with paper, set it onastove to simmer for an hour, then take the rab-, bit, &c. and lay it onthe dish; skim the fat off the liquor the rabbit was done in, and reduce it nearly to a glaze; put _ coulis toit, give it a boil up, then take it from the fire, and squeeze half a lemon, put a little Cayenne pepper, and a little sugar ; pourit over the rabbit: garnish with paste or croutons. -. Sturgeon a 1a Broche. — See Appendix. _ Pigeons a la Crapaudine. — See page 100. weal Beef Olives (see page 36) and Piquant Sauce.—See Ap- pendix. A Mutton. and Potatoe Pie. — See page 35. Loin of Veal.— See page 49. ( ee a. SECOND COURSE. Two Chickens. — See page 139. Stewed Peas. — See page 353. Mushrooms. —'See page Va Trifle. — See page 8. | Cauliflower. -- See page 18. Asparagus. — See page 8. - Pigeons. — See page 173. ~ “Sune 16. _ No. 168. BILL OF FARE. FIRST dnt: Gia tid ore COURSE. Asparagus Soup, — cae wo Turkey Poults 3 removed with a ‘ vey One larded. LEG of LAMB boiled,. ee fied, and}| — 2 S$ x : ‘ peer ie Mushroomsbroiled. ; bay Peas. Roulard of Mugton,| | T'wo Chickens a la aS and cucumbefs. Reine... |{ ee DY i “t ren Ts cea. phen A Chantilla ere Neck of Veal}. 2. |, Basket. a la. Beshemell. ig - | | A Urcahidesn, and Fricandeau, an} Asparagus. sie] ‘[ mets: Rizboo Melé. and here soriel, Sirloy of Beef. | : A Green Goose, No. 168. BILL OF FARE. = ; FIRST COURSE. | Bcaadus Soup. —See page 162. |» Leg of Lamb boiled, &c. — See page 14. Two Chickens ala Reine. — See page 42. A Roulard of Mutton, &c.— See page 29. Neck of Veal 4 la Besherhell. — See page 14, Tongue, and Greens. — See page 56. A Fricandeau (see page 29) and Sorrel Sauce, ~ See ‘Ap- pendix. Sirloin of Beef, —See page7. - ; E B b 4 ‘ PO rae j ¢ Png ’ 7 “ 870 eee ; SECOND COURSE. a i: tigants ; ! Tu RKEY Poults. — See page 309. ‘Peas, — See page 351. Mushrooms broiled. — See page 67. Chantilla Basket. — See page 63. ; “Raggoo Melé. — - See | page 9. Asparagus. — See} page 8. Green Goose. — See page 163. 4 i - As t : \ , PL LPI I I LD PE” LPG EP PP : June 17. | Shale ; No. 169. BILL OF FARE, . FIRST COURSE. ~~~-|} — SECOND COURSE. Seup Santé, aN removed witha | Pon! 6 T wo D ucklings. FILLET OF VEAL ; Petit Patés of White Collops, artlets of Apricot’| ‘Peas stewed. Sweetbread. and mushrooms. : { ay " | ' ‘ | pe v ’ | Fish, | | Lobster. | | Lod > be e Ree Lamb Cutlets, . {| Minced and Nv aad iat broiled Turkey. Fapmeiertt Aspatagys Goan Test | nn e neaoes | A Chine of Mutton. ‘Two Rabbits. wath" S71 ‘No. 169. BILL OF FARE. ee See FIRST COURSE. sb POGiers Sour Santé. -- See page 38. Fillet of Veal. —See page 145. | _ White Collops,and Mushrooms, — see page 15. Fish, — See Appendix. | Lamb Cutlets glazed, and Beshemell Sauce. — See p, 233. - Minced and broiled ‘Turkey. — Sée page 126. ARR Chine of Mutton, —See page 16. rr SECOND COURSE. Ducxiines.— See page 183.0 Stewed Peas. — See page 351. Tartlets. — See page 44. _ Lobster. —- See page:32 Gooseberry ‘Tart. — See page 7 Asparagus. — See page 8. Rabbits. — See page 10. POLL LL oF PLL LOL. PPP LIF : June 18. No. 170, BILL OF FARE. FIRST COURSE. SECOND COURSE. Soup a la Reine, removed with a LOIN OF VEAL. A Capon. Rhenish Cream. Pigeons a la Aspatagus. Crapaudine. ‘ SS Aa at ee a ne ae Mutton Pies, 7 | Small A Savoy Cake. Maccaroni FP e. -———. Ss A Currie of French Beans. Rabbit, and rice. Risoles fried in paste. . | Jeily. Ribs of Beef. A Shoulder of Lamb. Bbg2 os sO No. 170. BIEL’ OF FARE., PERSE, COURSE ings k-otaeecs ea a SAP Shae : F +: i } , Soup a la Reine’ i page 2. Loin of Veal. —See page 49. Maccaroni Pie. — See page 85. * ; Small Mutton Pies. —See page 20. Pigeons a la Crapaudine. — See page 100. ~ ACurrie of Rabbit, &e,—See page 16. -.. JUsoles fried.in Paste. — See page 152. - Ribs of Beef. — See page 23. SECOND COURSE. A Capron. — See page 62. Asparagus. —-See pages. by Rhenish Cream: — See page 50. Savoy Cake, — See Appendix. Jelly. See page 31. French Beans. — See page 9. | Shoulder of. Liawnb. — See page AIS. a give 30. | ss Pde No, 171. ‘BILL OF TARE. ree ~ FIRST COURSES 2 > jf spcoxp COURSE, sa o _ Asparagus Soup, removed with a - Sir Pigeons. ~ _ HAM, braised, and Spinage. | ha . ‘ reed \ Sweetbreads Pe {| - Mushrooms, Pezs Jarded, and - A ape oa of Bir asparagus peas. “| ~ rai: asa etre BAe, | , X 6 b S Aree A Fillet vosebewy | Savoy prico of Veal, be Tart.) <4; Cake. Tart. | ; ul , 7 re <. Fillets of Fowl Beef Olives a la |}, jarded, and Asparagus. | Raggoo Melé. Espagnole. mushroums. eo = Brisket. of Beef Uremblancs 101° 4 (uinen Fowl 4 ' - es with Sauce Hachis. e No. 171. BILL OF FARE, FIRST COURSE, mc = Asparacus Soup. — See page 162. Ham braised (see page 14) and Spinage. — See outer 45. Filletof Veal. —See page 143 Haricot of Mutton. —See page 21, Sweetbreads larded (see, page 96) and Asparagus Peas. —- See page 53. Fillets of Fowl lar ded, and Musbirooms -— See page 64, ~ 7h peek Olives (see page 56) and es Sauce. — See Age pendix. Brisket of Beef. Tremblanc (see page 13) and Sauce ss Hachis. — See Append, : a ERD GD Er SECOND COURSE, < Ul © Pickons.— See page 173. | Mushrooms. -— See page 17. ee egy Peas. — See page 351. Apricot Tart. — See page 318. Savoy Cake. — See Appendix, Gooseberry Tart. — See page 75. Raggoo Melé. — eae page 9. “A Guinea Fowl. Tse page 191. 2 2) Sune 20: ‘No. 172. BILL OF FARE. oN ns FIRST COURSE SECOND COURSE. removed witha ~_ oe ot S i ed. CHINE OF LAMRB, Rr and Cucumber Sauce. Green Pea Soup, | Two Turkey Poults : Tenderones of Veal and mushrooms. os Spinage and ' , ; F S| re et 3, Ewo Chickens a k | Croutone. French Beans Reine. i ioaneihate entre: A raised Pie | aicad Pj, |{aooseberry Jelly Cherry with a A Loin of A Pte Ene ‘Fatt* Marbre. - Tart. Neat’s Veal, . Pigeons. ;'(! 03. aleurone 1Tongue,-&c. | © 4 "|i Asparagus. An Omelet. A Chump of Veai’ Mutton Cutlets {/ nal ate and stewed peas. Ribiette. Ribs of Beef. Wh Goose. LS LOE LLL LLL LEO PEE EEN AES 375. No. 172. BILL.OF FARE. FIRST COURSE. i Green Peas Soap. —- Bak page 566. Chine of Lamb, and Cucumbers. — See page 69. Loin of Veal. —See page 49. af Two Chickens a la Reine,—See page 42. _ Tenderones of Veal (see page 12) and Mushrooms. — See page 173. « Araised Pigeon Pie. — See page 180, _ Araised Neat’s Tongue Pie. —See page 235. A Champ of Veal (see page 69) and Stewed Peas. ~~ See page 353. Mutton Cutlets Riblette. — See page 135. Ribs of Beef, — See page 28. ‘ Oo en RE ea a SECOND COURSE, Turkey Poults. — See page 309. French Beans, — See page 9. Spinage. — See page 45. Jelly Marbre. — See page 74. Cherry Tart. —See page 354. Gooseberry Tart. — See page 75, An Omelet. — See page 33. Asparagus. — See page 8. tae Goose, — See page 163, $76 June pale Ge! No. 173. BILL OF FARE. FIRST COURSE, © SECOND oe : Two Ducklings. . Flemish Soup, removed with i FISH. > A Picked Crab. | , Peas. Beef Steak Pie Blanquet of Veal. | ‘ Loin of Veal. | : Spanish A Gere Fritters, Souttle. ———— aM A Fricasseeor Lambs Head au R eS . d A Gratin. vanbit, anc’ "| Asparagus Omelet. Prawns. ate mushrooms. : 2 Chine of Mutton L'wo Chickens. No. 173. BILL OF FARE,” FIRST COURSE. i } LEMISH Sonp. — See page 126. gt Fi sh. — See Appendix, ae Loin of Veal. — See page 49. Chine of Mutton. — See page 16. Beef Steak ‘Pie in a dish. ~ See page 275. Blanquet : of Veal. —See page 74. | | Fricassee of Rabbit and Mushrooms.— See page 297. Lamb’s Head au Gratin. — See page 2]. , Tartlets, oh ‘4 _ SECOND COURSE, —_ Ducx1ines.— See page 188. ‘Peas. — See page 351. Picked Crab: —See page 72. Spanish Fritters. — See page 91. Tartlets. —See page 44. Ginger Souffle. — See page 108, Prawns, — See page 307, . : Asparagus Omelet. — See page 67. | Two Chickens, 42 See page 189. - * stmes June 22. No. 174. BILL OF FARE. FIRST COURSE. ... SECOND COURSE. eee Soup a la Reine, removed with a \ . Six Pigeons. fh LEG of LAMB, roasted, and French Beans. x Fondues in cases. Asparagus. Beef Steaks, with | | Red Mullets in _ shalot sauce. cases. = F A Ratifie © A Rump of Beef] , | Pudding, &c. a la Daube, &c. * , Ah Cable oF Casserole of A SLA Poe lene ala. Peas, 7 oe An Omelet. Rice, with giblets. Beshemell. Fillet of Veal. ; Shoulder of ‘Lamb. S78. FIRST COURSE. Sours ala Reine. — Sees page Y, - Leg of Lamb, and French Beans (see page wit Put con- lis to ‘the F rench Beans. Red Mullets in Cases. — See Appendies Beef, Steaks. —- Sce page 126. _ Rump of Beef 4 la Daube. — See. page 36. A. Fowl ala Beshemell. — See page 115. Casserole of Rice and Giblets. — See page 100. Fillet of vise — See page 143. ay SECOND COURSE. * 'Picrons. — See page 173. Asparagus. — See page &. Fondues. — See page 17. Ratifie Pudding. — See page 109. An Omelet. — See page 33. Peas. — See page 351. Shoulder of Lamb. — See page 171. seis neiveg ANE 23. os No. 175. BILL OF FARE. FIRST COURSE. » “SECOND COURSE. Giblet Soup, Two Turkey Poults : removed witha — . One larded. | LOIN of VEAL a Ja Beshemell. Mutton Cutlets | | Crockets of i Asparagus. Peas. Tublette, ip Poultry. Berek Of.) «rr ' ‘ad A Ham, Three i ; "ia ed braised, . [ eiiites,; Chickens |] Cherry Jelly. slid boiled, @nd | . , Tart. Cake. ‘and greens. . a la Reine. ‘turni ips, 1 | A Carrie of Breast of Lamb ,|! {aricot Beans. z Bestecoe: | Rabbit, with rice. glazed, & Spinage. Sirloin of Beef. A Green Goose. No. 175. BILL OF FARE. FIRST COURSE, Reise Soup. — See page 313, |. Loin of Veal ala Beshemell. — ‘See page eh Crockets. — See page 50. Mutton Cutlets Riblette. — See page 135. Neck of Mutton boiled, &c. — See page 49. Three Chickens a la Reine. — See page 42. Ham braised. — See page 14, Breast of Lamb rene and Spinage, — See page 205. Currie of Rabbit, &c.— See page 16. Roast Beef. — See page 7. 38 eS. SECOND COURSE. eG 0 in et 1 4 TurKey Poults. — See page 309. _ : - he Peas. —See page 351. | - ; - Asparagus, — See page 8. French Beans. — See page 9. felly. —See page 31. Savoy Cake. — See Appendix. ol Cherry Tart. — See page 354. - Dae) Sy - Raggoo Melé. —See page 9. ON | A Green Goose. -— See page 163, June 24, No. 176. BILL OF FARE. | '\- FIRST COURSE 4" SECOND COURSE. | EG Sh \ ; Soup Santé, removed with FISH, Two Ducklings. as ane ETO BOK. MG SIREN ON Fricassee of Pigeons a la Mushrooms. | ~Peas. ; Chicken. Crapaudine. M - * : I ‘ ; . aa Breast of Leg of | Brisket of Salve Basket of {+ Cherry Tose . Beet, Cream, in 5 oni! Veal, Lamb, Pastry. Tart. eitcoobd piduced Tremblanc. cups. i's Bey kiigl : a j ; & cabbage ey a SA a ry Se ¥ ¥ | ss i | ; Bx ag i Small | Lambs Feet, with : Mutton Pies. | asparagus peas. Asparagus. Biabea rca: ae orn ee a ee ee : Pm = Chine of Mutton. Shoulder of Lamb. Ord $81 No. 176. BULL OF PARE. "FIRST COURSE, Sows Santé. meses page 38. ~ Fish.— See Appendix. . Pigeons le Crapaudine. —See page 100. |. Fricassee of Chicken. — See page 37. | Lege of Lamb roasted. — See page. 21. : Brisket of Beef Tremblane (see page 13) and Cabbage.—~ See page 5. - _ Breast of Veal raggooed. — See page 5. - Lamb’s Feet, with Asparagus Peas. See page 53. - Small Mutton Pies.—See page 20. ) Chine of Mutton. — See page 16.4. a SECOND COURSE. Ducxziines.— See page 183. Peas. — See page 351. Mushrooms. — See page 17. ; 5 Cherry Tart. — See page 354. Sg A Basket of Pastry. — See page 23, Coffee Cream. — See page 39. _ Maccayoni. — See page 10. _ Asparagus. — See page 8. __ Shoulder of Lamb. — See page 171. * 380 "a June 25. : No. 177 BILL OF FARE. SECOND COURSE. ——ipe _ A Green Goose. FIRST COURSE. Vermicellk Soup, removed with a ‘HAUNCH of LAMB larded, and Ravigot Sauce. White Collops, and é mushrooms. Veal and Ham” | Cutlets. { : sh ae AW Pen Neck of _ |». A raised Jelly: 5... fon tees ay. Veal a la: Pie ala Beshemell. Francois. . Matelot of Tench. Souties of Sole a la Reine. UL Pike of Beek Volevent. of Sweetbréad, &c, Ham_and Eggs; | Asparagut. Two Rabbits. No. i77. BILL OF FARE. FIRST. COURSE. ae V erMIceLu Soup. — See page 16: A Haunch of Lamb larded (see page 54) and resale sf | Sauce. — See Appendix. . Veal and Ham Cutlets. — See page 197. White Collops, and Mushrooms. ca ‘See page a. Matelot of Tench. — See page rahi A raised Pie a la Francois. — See page 38. Neck of Veala la Beshemell. — See page 14. A Volevent of Sweetbread, Xe. — See page 250. A Soutiesof Sole. —— See page 49. ee Ribs of Beef. —See page 23. SECOND COURSE || ~~ Ee - ’ en : . 1 ih : . as seem renin ay _A GoosE. —See page 163. Raggoo Melé. — See page 9. Peas. — See page 351. : Blanc Mange. — See page more Chantilla Cake. — See page 78. Asparagus. — See page 8, Jelly. — See page : 31. Ham and Eggs. mince PASE 87. Rabbits. -— See page 10. a9 : we ; wide 26. No. 178. BILL OF FARE, FIRST COURSE. Giblet Soup, . removed with a FILLET OF VEAL. _ seein COURSE. ©, Bib ay A Capon, 7 Cauliflower, with Parmasan clieese. A Mutton and Asparagus. Ox Palates rol'ed, Potatoe Pie. forced, & a raggoo. od hada A Turbot, Fillet of Cherry | Bosker ae Govseberry. tatded ead and Fillets ‘| Beet larded, Tart. Pastry. Tart. a purée of of Sole, | and Spanish fried. sauce. roots.- 2 Peths, witb Bread 4 crumbs, and fried. sched ly £ |French Béans, and sauce, Fillets of Salmon A Chartreuse of rolled, and capers. Roots, &e. Six Piseons. - Fa Lee ; ? ‘ LN ae ’ egies : “7. i +: ag a ae : ae aaa ie Fe cS yi St \ send them on a- Ang grim, eo go ae LS OT eae re a aay ter 9 305 ze : : July 3. No. 185. BILL OF FARE. FIRST COURSE. - SECOND COURSE. Soup Julien, Ser Prgeons. _ Temoved with a FAWN, and Chevreuil Sauce. 2 Poached Bugs, and Fillets of Sole a la ham 4 Italieune. Veal Olives, and Tavigot sauce. Asparagus. |] A raised . A Loin of A raised || Currant Telit, 2h A Savoy a ee Veal a la Pie with Tart. J Cake. Han & Ven 1 Beshemell. | Beef Steaks, if « ‘ i al ts 'o, «'mngecainepnimteenlaiiteneg A Fricassee of Peas. Maccaroni. Chickens. | ‘Shoulder of Lamb. | Ox Roumps, and cabbage. A Chine of Mutton. he 165. “BIUL OF PARE... .. FIRST COURSE, EE ee Sovp Julien. —See page 167. ’ Fawn. — See page 380. Veal Olives (see page 5) and Ravigot Sotee See Ap- pendix. . . Fillets of Sole a la Italienne.— See page 43. Raised Pie, with Beef Steaks. —See page 61. A raised Pie Ala Francoise. — See page 38. — _ Loin of Veal dla Beshemell. — See page 14. ~ | 396 | Hla Fricassee of Chicken. — See page 37. KAA re Ox Rumps, and Cabbage. —Sée page’5. ‘Chine of Mutton. — See page 16. 4 ” Ps ay os bos —e, EE . SECOND COURSE, Picrons. —See page 173. Ham and Eggs. — See page 87. Asparagus. — See page 8. Jelly. — See page 31. eestor Savoy Cake. —See Appendix. | Currant Tart. — See page 57. eee ne : -Peas.—-See page 351. Maccaroni, — See page 10. Shoulder of Lamb. — See page 171. a 5 a Jtuhy ao | No.-186. BILL OF FARE. e | FIRST COURSE. SECOND COURSE. Mock Turile, removed with a Two Chickens. CHINE of LAMB, and French Beans. i : Tendetones of Cammpate of || Cauliflower. 34 Peasy > te r Pigeons, and Veal, and Peas. S / mushrooms. | | Cherry Chantilla Currant Neck of Leg of Matelot of Tart. Cake. ; Veal ala Mutton, Tench and Beshemell. roasted. Eels, &c. | Dressed. Lobster, ict An Sepsreene. with beshemell. | A Civet of Fawn. anquet Ot EOW), . z and truffles. Chump of Beef. Two Ducklings. | pi No, 186. BILL OF FARE. . FIRST cours FE. bas OCK Turtle. — See page 22. | _. Chine of Lamb, and French Beans. — See page 341. - Compote of Pigeons (see page 122) and Mushrooms. — See | page 173. _ Tenderones of Veal, and Péas, —See page 353. Neck of Veal i la Beshemell. —See page 14. Leg of Mutton roasted. — See page 137. Matelot of Tench, &c. — See page 77. _ Civet of Fawn. — See page 388. Bi -Blanquet of Fowl, and Truffles. — See page 2 48. Ry Roast Beef. — See page 7. eae SECOND. COURSE. Cnicxens. — See page 139. Peas. — See page 351. Cauliflower. — See page 18. Currant Tart. — See page 57. -Chantilla Cake. —See page 78. Cherry Tart. — See page 354. Asparagus, — See page 8. _ Lobster hot, — See page 79. Duckling. — See page 183. 398 Be! EMO NE oy No. 187. BILL OF FARE. Per ererdaa ee FIRST COURSE. SECOND COURSE. & \ bd : . Green Pea Soup, Se af ‘yemoved with a A Green Goose. * FILLET OF VEAL. . a "Dressed Crab. Peas. Petit Patés of An Haricot of | Lobster. . Mutton. ascend tess p> PEE STR) ae EE rl D Fillet of | ol Ciaubesies | Velde. Currant | ? Beef larded Salmon and Leg of © cre : J Tart. >| _Whitings, Lamb, . . - roasted. and Spanish | Ficd. sauce. Fondues in cases. Caulifiower. Calves Liver and Bacon. Ls vadasanae A Volevent, with | a Taggoo i melé. | “AS @epepacs A Chine of Mutton. Pine roe | No. 187. BILL.OF FARE, ~ ~~ FIRST COURSE, came f Green Pea Soup. —See page 366. Fillet of Veal. —See page 143. Haricot of Mutton. — See page 21. Lobster Patéss —« ‘ Mince the lobster, put alittle beshemell, and a few avepal of anchovy essence ; squeeze a little lemon juice, and put a very litile sugar: fill the patés, _ A Fillet of Beef larded (see page 29) and Spanish Sauce. — See canta te eS Sa 399 : ’ Leg of Lamb roasted. —See page 21. . Salmon boiled, and Whitings fried. — See Appendix, _ A Volevent, with a Raggoo Melé.— See Appendix. Calves Liver and Bacon. — See page 132. . be oes Chine of Mutton. — See page 10. 7 ; ) ee = +>. SECOND COURSE. : A Green Goose. — See page 163. Peas. —See page 351.» | Dressed Crab. — See page 79. _Jelly. — See page 31. | Currant Tart. — See page 57. Cheesecakes. — See page 32. Fondues. — See page 17. | Cauliflower. — See page 18. Pigeons, — See page 173. July 6. i). No. 188, BILL OF FARE. FIRST COURSE. SECOND COURSE. Asparagus Soup, j 8 ry removed with a : T'wo Turkey Poults: FAWN. One larded. {Rump of Veal a'la Daube, and peas. Beef Steaks, with ; 1 om alot sauce. bak pe a : sha igt Hac Peas Spinage and Eggs. ~ Brisket of Chine of Beef : Lamb, and |} Currant Ratifie Tremblanc, | ; Fish ‘ French Tart. Prawns. Pudding. ‘aid roots. beans. ‘g Asparagus. A Fowl ala Maccaroni. | _Beshemell. ; Hashed Lamb, and blade-bone broiled. Loin of Veal. Four Sweetbreads. 400 a a | . - 4 . No. 188. BILL OF FARE. _ | FIRST COURSE. fr AERNE NCE a ir teat Sela. w/b Gcbwesry - ~ sh ‘ — ——— ie. Asparacus Soup. — See page 162. 4 Fawn. — See page 386. Beef Steaks, &c. — See page 126. Rump of Veal (see page 69) and Stewed Peas. Lede ; page 347. Chine of Lamb, and French Beans. —~ nee page 341. Fish: —See Appendix. | ‘ Beef Tremblanc, &c. — See page 13. A Fowl la Beshemell. — See page 115. -Hashed and broiled Lamb. — See page 198. Loin of Veal. — See page 49. | caelebine BN RTE 2 SECOND COURSE. — TurKEY Poults.— See page 309. Spinage and Eggs. — See page 45.) Peas. — See page 351. Ratifie Pudding. — See page. 109. i Prawns. — See page 327. Currant Tart. — See page 57. Asparagus. — See page 8. ° Maccaroni.— See page 10. Sweetbreads roasted. See page 262. No. 189. BILL OF FARE. FIRST COURSE. _—s||- «Ss SECOND COURSE. - Soup ala Reine, - removed with a A Large Fowl. <5 emnicue OF VEAL. ni Lamb Cutlets | __- Beas. ' | Raggoo Melé. glazed, and white TA ; Italian sauce. 1h Fricandean, and sorrel sauce. {A Neck of — Three “A Ham,’ | Gooseberry Jelly. Cherry | Bh utton, | Chickens {| braised, and “tatt, Teh tin : nea Pagiag - ala Reine. | beans. Quenels of Fowl, A Roulard of |2 Omelet Soufite. Asparagus. | and sharp sauce. Mutton, and roots. Sirloin of Beef. eo A iekiings. | No. 189: BILL OF FARE. hae FIRST COURSE. P 3 — Soup Ala Reine. — See page ¥. Lamb Cutlets glazed. — See page 233. _ Fricandeau (see page 29) and Sorrel Sauce.—See Ap- pendix. Chickens a la Reine. — See page 42. Ham braised. — See page 14. Neck of Mutton (see page 128) aad Cucumbers. — See Appendix. Be Dd i) » f \ Roast Beef.— See page 7. © Cherry Tart. —See page 354. nak Uno Povlet & le ; Parmasan cheeses} : Tenderones of if Duchesse, with Veal, witl PSE RE AR eee) a mushrooms. enh a, ea oT | x : . t | | (a SRR NE OES EST WLI on 12,00 pre Apricot . Rhenish | A Chantill Breast of -| Calf’s Head Stewed Tourte. Cream, Bal | Veal, hashed and | Carp and | raggooed, grilled. Fels. a a: a Wage: is A Rouldrd of Mutton, and Roots. — ~ See page 29. ‘Quenels of Fowl. — See page 328. SECOND . COURSE. A Ligteg. Eg): — See page 62. Raggoo Melé. — See page 9. Peas,— See page 351. ; Jelly. —See page 31. Gooseberry Tart. — See page 7 5. Asparagus. —See page 8. 3 An. Omelet Souffle. — See page 102. Ducklings »— See page 183. PF w\ 7 / July 8. No. 190. BILL OF FARE. FIRST COURSE. || SECOND COURSE. 4 Italian Soup, cael 2 Ss removed with a in oe P igeons. HAUNCH of LAMB, larded, ral. an and Piquant | Sauce. Pees Cauliflower, with] | , Mushroomsbroiled. . Asparagus. ‘ Beef Collops. A Casserole of _ Rice, and giblets,, | \—--leeeeese pete teenie Loin of Veal. ¢ A Leveret. | 403 ‘No. 190. -BILL OF FARE. FIRST COURSE. Raita Sp: — See page 20. Haunch of Lamb (see page ) and Piquant Sauce _ < Appendix. _ -Tenderones of Veal and Peas. — See page 353. Poulet 4 la Duchesse. — See page 19. Stewed Carp, and Eels. — See page 300. Calf’s Head hashed and grilled. — See pege 3 Be Breast of Veal raggooed. — ‘See page 5. Casserole of Giblets. ~ See page 100, P Beef Collops. — See page 89. Loin of Veal, —See page 49. SECOND COURSE. " Prezons. — See page 173. )° Cauliflower a la Flamond. —See page 102. } Peas.— See page 351. Chantilla Cake. — See page 78. I Rhenish Cream. — See page 50. _ Apricot Tourte. — See page 17. Mushrooms broiled. — See page 67. ° Asparagus. — See page 8. Fite Leyeret.—See page 18. pd2 » . ¢ . July OS. FIRST COURSE. Soup a la Reine, _.removed with a LOIN OF VEAL 4 la Beshemell. Crockets de Volatile. — Fillets of Rabbit larded, and asparagus peas, Vegetables. A Ham braised, and beans. Leg of Lamb boiled, & spinage. Venison fry. Souties of Mutton, with scooped potatoes. — Three Chickens a la Reine. - A Chine of Mutton, and French beans. No. 191. BILL OF FARE. - / , Ns . Two Turkey Poults : One larded. Cauliflower. n Omelet.°* Se aan eeeeeetn en A Savoy Cake. Two Ducks. Cherry Tart. Three Sweetbreadsj} larded, and sorrel sauce. Petit Patés of Sweetbread. ENE % ¥ me Soup Santé, removed with RIBS OF BEEF. brown, put them in the m sauce over them. No. 191 Maccaroni. Stewed Peas. f __ BILL OF FARE, FIRST COURSE. Paint Soup a la Reine. -— See page 2. Loin of Veal 4 la Beshemell. — See page 14. Souties of Mutton, (see page 38) with scooped Potatoes. Fry them in clarified butter until they are done of a nice iddle of the dish, and -piquant 4 A Leveret.. a“ < Raggoo Melé. Gooseberr y Tart. d | Five Pigeons. 7 Orange Souffle. | Mushrooms, . ~ _ French Beans, | and sauce. | page 54. | 1 aN _ Crockets. — See page 50. Chickens a la Reine. — See page 42. Fillets of Rabbit larded, and Asparagus Peas. —See p. 635. ; Chine of Mutton (see page 16) and ['rench Beans. — See page 299. : Ham braised. — See page 14: Sweetbreads larded. — See page 96. ee of Lamb ‘boiled (cee page. 142) and Spinage. > See 5 Petit Patés of Veal and Ham. | - MINCE an equal quantity of each; put beshemell, and finish the same as chicken patés. | we. Venison Fry. Cur theliver in thin slices, and put it between-two plates _ while the other parts are preparing; cut the fat gut into | fengths of about an inch, put that and the other white part - with the velvet from the horns in to blanch for about fifteen ' minutes peel tlie hair from the velvet, and trim the other parts; split the sweetbreads, cut slices off the belly. part of bacon, as you have liver; fry the bacon first, and pour the ~ greater part of the liquor that comes from the bacon into a _ small stewpan, or any thing that is handy; then put the liyer in the frying pan, season both sides with a little pepper and salt, (the liver takes very little time in doing); when it is done, take it up and put it on the back of a wire sieve, (not brass wire, but iron wire) then put the other partof the liquor that came from the bacon into the pan; when hot, put in the white part of the fry, sprinkle it with pepper and salt, and turn it over with a slice ; when of a nice brown, take it up,and put it on the wire’sieve, then put some lard into a stewpan, have some picked parsley (of the curley sort) that has been dried before the fire, put it into the parsley fryer, and put that into the hot lard; about a minute will be suf- . ficient; dish the liver and bacon (one piece after the other) round the dish; put the parsley in:the middle, and lay the white part of the fry upon the parsley: send poivrade sauce in a boat. cies a / Soup Santé. — See page. 38. Ribs of Beef. — See page 23. ~ 406 oie SECOND COURSE: ss Turkey Pouits.—See page 309. nati Peas. — See page 351. ‘ a . Cauliflower. —See page 18. Raggoo Melé. —See page 9. An Omelet. —See page 33. Gooseberry Tart. — See page 75. Savoy Cake. — See Appendix. ~~ Ducks. x re them with chopped sage and onion, and mixed pepper and salt ; the ducks will take about twenty minutes; let them be at ‘the fire about five minutes before the are singed ; baste them with butter, and sprinkle them with salt — and flour ; ; put gravy on the dish, and then the ducks. N.B. Let them be as high frothed as possible, Pigeons. — See page 173. Orange Soufile. — See page 102. Cherry Tart. — See page 354. Mushrooms. — See page 17. Maccaroni. — See’ page 10. Stewed Peas. — See page 353. French Beans. — See page 9. Leveret.— See page 18. No. 192. Pinball of Maccaroni, &c. Breast of Veal, and peas. Compote of ° Pigeons, &c. | Haunch of Lamb larded, and cucumber. .| Three Chickens 4 la Reine. A Fricandeav, | and ‘sorre} sauce. *Sinall raised Pie, with Beef Steaks. FIRST COURSE. — s Vegetables. Vegetables. 407 July 10.°.+: | Vermicelli Soup, - removed witha | BRISKET of BEEF Tremblanc, and s Roots. Small raised Pie of, Veal, Ham, &c. Neck of Mutton a la Jardinier. Neat’s Tongue in Cutlets, & stewed greens. — Fillet of Veal a la . Daube, &c. Two Ducks a la Itahenne. SECOND COURSE. BILL OF FARE. » A Green Goose. Basket of Pastry, French Beans, and sauce. Blanc Mange. Raggoo Melé. | oe Four Sweetbreads. Spinage in boxes. ' Orange Jelly. Latih's Head: &et A Casserole of Rice and Rabbit. Soup, removed witha CHINE OF MUTTON. Stewed Peas. Chantilla’ Basket, Chantilla Basket. Be ee Peas. —, ea les eat os Jelly au Marbre. — Fondue in a case. \Shoulder of Lamb. Ham and Eggs. Cederata Cream, ; Asparagus, Basket of Pastry. Two Chickens. | "468 a oo +l No. 192, BILL OF FARE. ‘ Sa FIRST COURSE. V eRMICELLI Soup.— See page 16. © | - Brisket of Beef Tremblanc. —See page 13. ees fe | A Small raised Pie of Veal, Ham, Chickens, &c. —See 4 page 38. } pa » | A Timball of Maccaroni, and Chieken. — See page 59. A Breast of Veal, and stewed Peas. — See page 4S. A Neck of Mutton a la Jardinier. © Trim a neck of mutton as for larding; cut the red part of carrots the same as bacon for larding, and use it in the same manner very thick: finish itas a neck of mutton larded, see ~ page 27; puta purée of roots under it: garnish with carrot. A Neat’s Tongue in Cutlets, and Stewed Greens. — Bo1t the greens and squeeze them very dry, chop them — quite fine, and put them into a stewpan with about two ounces of butter, and a quarter of a pint of best stock; set the stewpan over the fire, keep stirring them during the time — they are on the fire, and put a little pepper and salt; when the greens are hot, and become quite dry, put them on the middle of the dish raised as high as they‘will admit of; and put the tongue round them: garnish with carrot inside and outside the tongue, and put a carrot rose in the middle of the greens. A Compote of Pigeons. See page 122. , aS Fillet of Veal 4 la Daube, &c.—See page 20. . Haunch of Lamb (see page 54) and Cucumbers. — See Appendix. | Chickens ala Reine. +See page 42. Two Ducks & la Italienne. Bone two ducks and fill them with good force-meat, and ~ sew them up; put the bones and giblets, and any other © trimmings into a stewpan, six onions, a faggot, a few blades of mace, three bay leaves, and a pint of stock; put the ducks in, and half.a pint of white wine, and cover them ¢ FS a ce _~ Two Baskets of Pastry. — See page 23. “409 ‘ever with bacon and paper; set them on a slow stove to simmer for an hour and a half, then strain the liquor from ~ _ them, and skim the fat very ‘clean; reduce it nearly to a _ glaze, and then put some coulis to it; squeeze a Seville - orange, or a lemon in, ‘glaze the ducks, put the sauce on the _ dish, and the ducks afterwards : garnish with paste, Lamb’s Head. — See page 21. ae aah Fricandeau (see page 29) and ported Sauce. an Ap~ : pendix. A Casserole of Rice and Rabbit ‘és page 100). As for a fricassee, % Soup of any sort. : - . ‘Chine of Mutton. — See page 16. Small NG Pies, with Beef. Mince the beef as fine as you would mutton, ‘and finish _ ‘the same way as small mutton pies; see page 20. SECOND COURSE. A Green Goose. — See page 169 8 Chantilla Basket. — See page 62. Peas. — See page 351. . French Beans. — See page 9. Jelly. — See page 31. Blanc Mange. — See page 66., Fondues. — See page 17. ; Raggoo Melé. —See page 9. , Shoulder of Lamb.— See page 171. | _ Four Sweetbreads roasted, — See page 269, . Ham and Eggs. — See page 87. sete .Spinage in Boxes. — See page 387. Cederata Cream. —See page 33. Le Jelly. — See page 31. Stewed Peas. —See page 353. Asparagus, — See page 8. _Chantilla Basket. — See page 69, _Chickens, — See page 13¢ 410 ep arb) Od ee ee ae | “— -* No. 193, BILL OF FARE. FIRST COURSE. SECOND COURSE, Soup &'la Flamond, Too Das removed witha FAWN, with Piquant Sauce. 3 ge and | Stewed Peas. Calves Feet a la Small Ee . Espagneie. Mutton Pies, |! t | | an x Gooseberry ‘Part. | Small Puddings. | Fillets of Fowl, Chine of Lamb, || | Jarded, and larded, and || in asparagus peas. cucumber sauce. be 7 | 2 | |, Atlets of Livers. An Omelet. > | 8 |—_—_—————_—_ set fe | Sbeeps Rumps 4 jars) 2 ae t it S jboned, forced,’ and} a oe braised, and li i | and spinage. ki asaya et ea | Mushrooms. ; Cauliflower. | A raised Pie a la. A raised Pie of ee: Two Chickens, & | Amiens. Maccaroni, &c. Six Pigeons. one larded.. | Beef Olives, Veal and Ham y : and ’ Cutlets, with. Cauliflower, Muashestins: scooped potatoes. sauce shalot. and sauce. 3 & 2 & |] Fillet of Beef, | 9, i‘ larded, and Xd ree eee is pears oF Peths au Gratin. | | Spanish onion 1a va a ql etihe. sorrel sauce, Tome 3 : Sr Sinall Padtiaags: Ch Tart, A Volevent with A Matelot of i ying mate: white collops. Rabbit, &e. Saf Se ae OTE ~ Peas, plain. | French Beans. i Vermicelli Soup, removed witha — SIRLOIN OF BEEF. * Lwo Rabbits. i a a re ce a ee eS { ’ 7 | 411 No. 193. BILL. OF FARE, FIRST COURSE. ee 7 Sours 4 la Flamond. —See page 12. A Fawn. — See page 386. : Small Mutton Pies. — See page 20. Chine.of Lamb, and Cucumber Sauce. — See page 69, Fillets of Fowl larded. — See page 64. Asparagus Peas. —See page 53. Sheeps Rumpsand Kidneys, &c.— See page 37. Breast of Lamb glazed, and Spinage. —See page 205. A raised Pie ane Maccaroni. — See page 85. Araised Pie a la Amiens. — See page 54. Veal and Ham Cutlets. — See page 197. _ Beef Olives, and scooped Potatoes. — See page 81. +» Mutton Cutlets larded see page 302) and Sorrel Sauce,—_ See Appendix. _ Fillets of Beef larded tse page 29) and i en Sauce _ See Appendix. A Matelot of Rabbit, &ce. — See page 368. _ A Volevent, with White Collops. — See page 250.. ' Vermicelli Soup. Seepage 16. Roast Beef. — See page 7. . a - | SECOND COURSE. | Ducks. — See page 183. Stewed Peas. — See page 35 Spinage. — See page 45. Small Puddings. — See Appendix. Gooseberry Tart. — See page 75, An Omelet. — See page 33. ~Atlets of Liver. — See page 94. Cauliflower. — See page 18. : Mushrooms. — See page 17. 419 Chickens. —See page 139. Pigeons. — See page 173. Peths. — See page 32. An Omelet of Asparagus. — See page ¢ 67. Cherry Tart. — See page 354. i French Beans. — See page 9. Peas. — See page 351. Rabbits. — See page 10. ° AY a Gh i eacaecatcctiest 3 Rt eth Cig Lig 6 2 tl Yaw a a a at a a a oe ~ July 12. ‘No. 194." BILL OF FARE. FIRST COURSE. Rice Soup, removed with a LOIN OF VEAL. Capilotade of Duckling. Beef Tremblanc, with roots. - Matelot of Carp and Eels. A large Fowl, with a raggoo of saeevenad and truffles. Beef Collops, with basil. - Vegetables. - -Tenderones of Veal and Ham. Leg of Lamb, and French beans. Turbot and Sole, fried. Bout Saigneaux, with capers. Lamb Cutlets, and piquant sauce. Pea Soup, removed with a CHINE OF MUTTON. SECOND COURSE, ; - \ A Guinea Fowl: Larded. Savoy Cake, French Beans. Fondue in a case. Four Sweetbreads, roasted. Artichoke Bottoms, raggooed. Asparagus. Blanc Mange. a Jelly. Peas. PE ate at ee ee ae cent ee Raggoo Melé. ‘ Six Pigeons. Lobster, dressed. , Cauliflowers, — with sauce. Gooseberry Tart. A Leveret, lorded, 413 No. 194. BILL OF FARE. —— _ FIRST COURSE. Z | Rec: ee — dee page 141. Loin of Veal, — See page 49. -Tenderones, and Peas. — See page 353. __ -Capilotade of Ducklings. —See page 176. } Leg of Lamb (see. page 21) and French Beans, — See > page 341, Beef,‘Tremblanc, and Roots. — See page 13. -} ‘Turbot and Soles fried. — See Appendix. Matelot of Carp, &c. — See page 300. Bout Saigneaux, and Capers. — See page 278. A lar ge Fowl a la Bereich, with a Raggoo and Truffles. — 7 See page 14. Lamb Cutlets (see page 93) and ‘needs Sauce, — See | LAppendix: -. \ Beef Collops. — See page 89. Pea Soup. — See page 107. Chine of Mutton.— See page 16. Soccer SE SECOND COURSE, . A GuinEA Fowl. — See page 191. Jelly. —See page 31. Savoy Cake.— See Appendix. , Peas.— See page 351. French Beans. — See page 9. _ Raggoo Melé. — See page Q. Fondues. — See page 17. Pigeons, — See page 173. Sweetbreads roasted. —See page 262. _- Lobster dressed. — See page 79.. _ Artichoke Bottoms. — See page 22. ", £1 Caulidower. —See page 18. abe _ Asparagus. — See page 8. Ray > ¥ Gooseberry Tart. — See page 75. | ; Blanc Mange. — See page 66. a ae Les larded. Prepare it the same as a hare (see page 18). Lard, it , very close, and the bacon should be rather larger than is used for othey things, as the leveret will require more time to be at the fire. , July 13/ No. 195. BILL OF FARE. FIRST COURSE. SECOND COURSE, Soup a la Flamond, removed with a FILLET OF VEAL. Two Ducks, TFondues, in cases. | Gooseberry Tart. Lambs Feet, Blanquet of with mushrooms. Fowl and Truffles. Ox Rumps, eat French Beans. cabbage, with Spanish sauce. Matelot-of Tench, &c. roasted. wa = Two Chickens. | |Shoulder of Lamb. Leg of Lamb, = N eck of ie ae A as eS | 8p Venison. i ; . > Fricandeau and Sorrel. neh ae Fricassee of Chicken. Chine of Mutton. A Pike, baked, Cauliflower. Asparagus, sd &e. | Ue A Souties of Spinage, in boxes. Currant Tart. Sweetbread. | Two Rabbits 415° No. 195. BILL OF FARE. FIRST COURSE. a Soup 4 la Flamond.—See page 12. - Fillet of Veal. — See page 143. Blanquet of Fowl, and Truffles. — See page 48. Ox Rumps, and Cabbage. — See page 5. - Matelot of Tench. — See page 77. Neck of Venison. A NEcK of venison will take about an hour and a half; for preparation, see page 2. Leg of Lamb roasted. — See page 21. Pike baked. — See page 272. Fricandeau (see page 29) and Sorrel. — See Appendix. Souties of Sweetbread. — See page 55; ' Fricassee of Chicken. — See page 37. Chine of Mutton — See page 16. Lamb’s Feet (see page 53) with Mushrooms. —See p. 17. 6 ee SECOND COURSE. ‘Two Ducks.—See page 406. Fondues. — See page 17. F Gooseberry Tart. — See page 75. French Beans. —See page 9. Peas. — See page 351. Shoulder of Lamb.— See page 171. _ Chickens.— See page 139. Asparagus. — See page 8. Cauliflower. — See page 18. _ Spinage in boxes. — See page 387. Currant Tart. — See page 57. Rabbits —- See page 10. - y Jelly. . Risoles, Cutlets of Mutton . fried im paste. » Riblette. Aaa RNIN gre Caulifiower, Pens Lamb’s Head ala] |Chump of Veal la and sauce. : » Royal. Daube, and peas, Ham, braised, = Three Chickens wee — vette and beans. ~ {5 a la Reine. Two Rabbits. Four Pigeons. 2 — —— - | Bs \Breast of Venison,| |Roulard of Mutton, and roots, and sauce hachis. 7 Asparagus. French Beans. Rabbitala — Quenels, with E Duchesse. Italian sauce, ; : Rhenish Cream. Savoy Cake. Soup Julien, | removed with a A Goose. : a Sk ‘Sub 14 No. 196... BILL, OF FARE. FIRST COURSE. | © SECOND COURSE. RE Aa yee Two Turkey Poults. . Mock Turtle, removed witha ~ HAUNCH OF VENISON. . ‘Trifle. SIRLOIN OF BEEF. No.196. BIUOF FARE. - FIRST COURSE. Mock Turtle. — See page 22. - Mutton Cutlets Riblette. — See page 135. A Haunch of. Venison. — See page 2. Risoles fried in paste.— See page 152, \ 417 S Chomp of Veal 3 a la Daube (see page 69) and Peas. — - See page. 353. " _ Lamb’s Head. — See page Qi. _Chiekens 4 la Reine. — See page 42. _ Ham braised. — See page 14. Ee Fociard of Mutton. — See page 29.. Breast of Venison stewed, and Haricot Roots. — See p. 15, -Quenels and Italian Sauce. — See page $28. Rabbit a la Duchesse. —See page 12. _ Soup Julien. — See page 167. _ Roast Beef. — See page 7. x SECOND COURSE. Turxry Poults. -- See page 100. Jelly.—See page 31. _ | y Trtleare see pages. 2 cade __» Peas. —See page 351. | Cauliflower.—. See page 18. . _ Pigeons. — See page 1783. Rabbits. —See page 10. Asparagus. — See page 8. _ French Beans. — See page 9. Savoy Cake. — See Appendix. Rhenish Cream.— See page 50. A Goose. — See page 163. Ee oe July Ts | about a quarter of apint of stock, sprinkle the venison with pepper and salt, cuta sheet of paper round to the size of the ‘stewpan, and put it over the meat to keep the steam in while | it is warming; the trimmings and lean pieces put intoa stewpan, with two large onions sliced, a faggot of thyme and parsley, and a pint of stock ; set the stewpan on a stove to boil slow for two hours, then strain it, and skim off the fat; » put about an ounce of butter into a stewpan, and set’ it on _ the fire to melt ;>when melted, put as much flour as will dry up the butter, keep stirring it over the fire for a few minutes, _ then put the liquor that the venison was boiled in; give it.a boil up, keep stirring it while on the fire, then strain it through a hair sieve into another stewpan; set the venison that is for the dish on the stove, and let it simmer about five ‘minutes, or just to make the venison hot; then put it round _the’side of the dish, and put the gravy the venison was | _ warmed up in into the sauce, give it all a boil up, and put it in the middle of the dish. 1 ee _ N.B. Remember that there is none of the fat trimmed off, as the fat of venison is reckoned the most delicious part. ' Leg of Lamb. — See page 21. | _ Fawn. —See page 386. _. Beef Tremblanc. -— See page 13. Matelot of Rabbit. —See page 368. Compote of Pigeons. — See page 122. _ Chine of’ Mutton.— See page 16. ee --- +) = | SECOND COURSE, Ducxs. — See page 406. | _ Peas. — See page 351. Cauliflower a la Flamond. — See page 102. - Maccaroni. — See page 10. Gooseberry Tart.— See page75. Apricot ‘Tart. — See page 318. _ Chantilla Basket. — See page 62. __ French Beans. — See page 9. Leveret. —See page 18. > Reg | July Gz iin a Ine heen he “G8 No. 198. BILL OF FARE. FIRST COURSE. SECOND COURSE. SEE a Vermicell Soup, removed with a A Guinea Fowl. \e a NECK OF VENISON. 7 iv 7 Petit Patés of || Raggoo Melé. | Peas, stewed. White Collops. Veal and Hamy | : eo Rice Civet of Sy of iat ‘ ne Pane | Jelly. Nrittehe Fawn. eal. cucumbers. glazed. - Semels of Farce, Calves Feet, | . Peths with and | and white Italian French Beans » fried parsley. 2 sauce poivrade, sauce. ; Ribs of Beef. A Shoulder of Lamb. : No. 198. BILL OF FARE. FIRST COURSE. en aa V eRMIcEL Soup. — See page 106. Neck of Venison. — See page 3. White Collops. —See page 15. © Petit Patés of Veal and Ham. —See page 405. Chine of Lamb, and Cucumber. — See page 60. | Fillet of Veal. — See page 143. Civet of Fawn. — See page 388. ~ Semels of Farce. —See page 160. , pa ee Calves Feet and White Italian Sauce. The calves feet are prepared the same as acd 309. For Italian Sauce, see “Appendix... ‘ ig pes of Beef. - = See page 23. ) ye ti eS (EAE AEE ORE SECOND COURSE. eG gine’ Fow!l.— See page 191. . Peas stewed. — See page 356. i Raggoo Melé.—- See page 9. ‘Rice Fritters:.-— See page 78. Jelly. — See page 31. _ Small Pastry. — See page Lagan. eae - Peths. — See page 32. Frenchi Beans. — See page 9. i ‘Shoulder of Lamb. — See page 171. PRADA LPP PLL PDL LL LPL LLP PL LDPE July 17. No. 199. BILL OF FARE. FIRST COURSE, _ SECOND COURSE. Soup @ la Flamond, removed with a Two Turkey Poults. -HAUNCH OF LAMB, ; eee Trench Beans, ‘Artichoke Bottoms, Peas - Tenderones of : Veni r rageosed. 3 Veal and: Peas. Dhaai somieialeh A Neck ig Beef Jelly. aye vende Veal ala A Fawn Tremblanc, : | Beshemell. and roots. French Haine Raggoo. | A broiled Fowl, A Civet of Leveret, with small onions.., -and mushrooms. Loin of Veal. Six ee ! 429, No. 199. BILL OF FARE, — _ FIRST COURSE, f : Soup. a la Flamond. —See page 12." =O i Haunch of Lamb, and French Beans. — See page 54. Venison F ry.— See page 405.- | Tenderones of Veal, and Peas. —See page 353. A Fawn. — See page 386. Beef Tremblanc. — See page 13. Neck of Vealala Beshemell. — See page 14. A Civet of Leveret.— See page 26. Broiled Fowl, and Mushrooms. — See page 173. Loin of Veal. —See page 49. _SECOND COURSE. TurxeEy Poults. — See page 309. Peas. — See page 351. Artichoke Bottoms. — See page 51. Jelly. — See page SI. ~ Cederata Cream. —See page 33. Savoy Cake. — See Appendix. _ Raggoo Melé. — See page 9. _French Beans. — See page 9. Pigeons. — See page 173. 423. pa July 1&. No. 200, BILL OF FARE. — - FIRST COURSE. af SECOND COURSE. BS Soup a la Reine, ~ removed with a HAUNCH OF. VENISON. A Guinca.Fowl, ~ Lambs Feet and mushrooms. Maccaroni. | | Peas. ¢ ’ ; | Pigeon Pie, Currant Spanish Gooseberry ~ Three Tourte. Fritters, Tart. Chickens, f a Ja Reine. Neck of } Mutton, boiled, and turnips. A Ham, braised, and | beans. French Beans. An Omelet Souffle. Small . . Mutton Pies. A Fricassee of Rabbit. 1 | Two Ducklings. A Chump of Beef. No. 200. BILL OF FARE. ‘FIRST COURSE, S OUP 4 la Reine. —See page 2. Haunch of Venison. — See page 2. . Lamb’s Feet, and Mushrooms. — See page 388. "Pigeon Pie in a Dish. Tuts pie is made of the pigeons from the last day’s dinner; put the beef steaks onto stew for two hours, then put them in the dish and the pigeons on them: finish the same as in page 135. | 7 — 424 oes Ham braised. —See pagel4. == - Chickens a 1a Reine. — See page 42. Neck of Mutton boiled, &c. — See page 30. . A Fricassee of Rabbit. —See page 70. ‘a Small Mutton Pies. —See page 20. : Roast Beef. — See page 7. SECOND COURSE, ° A Guinea Fowl. —See page Ig1. hes Peas.— See page 851. Maccaroni. — See page 10. — Gooseberry Tart. — See page 75. Spanish Fritters. —See page 91. Currant Tourte. —- See page 57. An Omelet.— See page 33. — French Beans. — See page 9. Ducklings. —See page 183. vie - i < * i i) ¢ 1 * 2 n 2 4 \ : July Os No. 201. BILL OF FARE. _ FIRST. COURSE. — ' SECOND COURSE. ~ a , : : Green Pea Soup, : ‘ removed with a S2x Pigeons. LOIN OF VEAL. is ; Cutlets of Pe sing r Pickled Salmon. Peas. Venison. emitice. | Two Trout, ae | | ube Cherry | A Ratifie | Currant boiled. | seteokail. fripil Tart. | Pudding. | Tart. . Scorch Collops, with truffles and morels. Two Rabbits 4 la Oporto, larded, and tarragon. Chine of Mutton. Ribs of Lamb. a French Beans. | Prawns. ae og No. 201. BILL OF FARE. FIRST COURSE. | Green Pea Soup. — See page 366. | i Loin of Veal. — See page 49. wr | ‘ + Sweetbreads larded, and an Emince. — See page 96.. Cutlets of Venison. ty | Cur. the cutlets from the neck and broil them; season __ them with pepper and salt; let the dish be very hot that the cutlets are put on; one half of the cutlets should be kept back and not put’on the gridiron until the dinner leaves the kitchen ; when sent up, cover them with a plate ; if there is no cover for the dish: venison in every way should be sent to table as hot as possible. | Turbot and Soles fried. — See Appendix. Leg of Lamb roasted. — See page 21. Chine of Mutton. —See page 16. — Trout, plain boiled. | Pur a little salt and vinegar in the water; put them’ on the fire in cold water; when they come to a boil, put a | little cold water to them, and take them from the fre: send. anchovy and butter in a boat. | Scorch Collops. See page 49. Rabbits a la Oporto. — See page 453. ee Gp | SECOND COURSE. | Pigeons. — See page 173. | Peas.— See page 351. Ratifie Pudding. — See page 109. Pickled Salmon. _° Prex.ep salmon is generally had from the oyster pure. __-veyors. If it should be desired to be pickled at home, it 1s ‘done in the following manner: the salmon should of course 3 420. +, (on be first cleaned and scaled, then splitdown the middle,and __ cut into proper sized pieces; as for the number of pieces — that the salmon is to be cut into depends upon the size of the. salmon ; put the salmon into a fish kettle, and as much cold — | water as will barely cover it:' add,about a pint of vinegar, ~ and a handful of salt, about a dozen bay-leaves,.a little mace, and some white whole pepper; when the salmon is done, — take it up, and lay it on aclean cloth; put the liquor Into — a smaller vessel, and set it on a quick stove to boil until three parts reduced ; then put it into a pan to cool; when cold, put the salmon in it: salmon done this way will retain its | goodness for several months. ; od Ter cee Cherry Tart, — See page 354. ; Currant Tart. — See page 57. - | x Prawns. — See page 327. French Beans. — See page 9. * Ribs of Lamb. — See page 55. PL LLL LLLP £4 Jiilyp20, pit saleaiata No. 202.. BELL OF FARE. FIRST COURSE. EES TR = SECOND COURSE. Soup Cressey, “removed with a Two Chickens : NECK OF VENISON. | One larded, ¢ Veal and Ham t Beet Palates, || Fondues in cases. Cutlets. Peas, stewed. | rolled, &c. : Chine of Sturgeon a Fillet of | Lobster, Lamb, Bae la Broche. Veal. dressed cucumbers. | | Chantilla Picked — Cake. Crab. \ Beef Steaks, . Compote of tert | ee with shalot sauce. || SPinage and Eggs. Pigeon, &c. Cheesecakes. - i ae Leg of Mutton. } A Leveret. 407 No, 202. BILL OF FARE. i FIRST COURSE, , t ee | Soup Cressey. — See page 47. Neck of Venison, —See page 2. Sturgeon roasted. —See Appendix. Beef Palates rolled, &c. — See page6. » Veal and Ham Cutlets. —See page 197; Fillet of Veal. —See page 148. : _ Chine of Lamb, and Cucumbers. — See page 69. _ Beef Steaks. — See page 126. Compote of Pigeon. —See page 122. Leg of Mutton roasted. — See page 137, SECOND COURSE. } _ Curexens. See page 139. Stewed Peas. — See page 353, _ Fondues. — See page 17. -Chantilla Cake. — See page 78. Picked Crab. — See page 79. Dressed Lobster. — See page 79. Cheesecakes. — See page 32. Spinage (see page 45) and Eggs, —See page 83. _ Leveret. — See page 18. ' 408 | Juubly Bete at iY No. 203, BILL OF FARE. FIRST COURSE. SECOND COURSE. OP ia spare an a : oo Soup Santé, Two Turkey Poults, removed with a " HAUNCH OF VENISON. Cauliflower, . with beshemell. Peas, stewed. Two Sweetbreads, larded, and Mutton Cutlets sorrel sauce. | Riblette. —_---— | Govsseeb erry 7 | Cherr y Neck of Three. 4 Leg of Tart. ask Part. Veal, . Chickens a Lamb, roasted. la Reine. . roasted. French Beans a la Créme. Bacon, glazed, Artichokes, _ and beans. Matelot of Rabbit. Sirloin of Beef. , ; A Leveret. ~ No. 203. BILL OF FARE. | FIRST COURSE. : \ Lael i SOUP Sauté See page om Haunch of Venison. — See page 2. Mutton Cutlets Riblette. —See page 135.» Sweetbreads larded (see pa 85) and Sorrel Saucem— See Appendix. “pst Leg of Lamb roasted. — See page 21. Neck of Veal.— See page 133. | Riioy Chickens dla Reine. — See page 42. ota \ Bacon mt Beans. 3 Wuen the bacon is boiled enough, take it up oe pull thie rind off and glaze it; put the beans on the dish, and the bacon on them: send par sley. and butter, for. the. beans, in a boat. Matelot of Rabbit. — See page 308.. ; + Roast Beef. —See page 78 = ; ee STH : " SECOND. COURSE. ie TurKey Poults. — See page 309. Stewed Peas.— See. page 353. Cauliflower. — See anes 18. Jelly. —See page 3 , Cherry Tart. — See page 354. ~ Gooseberry ‘Tart. —See page 75. _ French Beans. — See Pe g. _ Leveret.— See page 18.) °°! Artichokes. Trim a few of the outside leaves off, as cut the bietidin even; if young, halt an hour will boil. them : send hot melted butter in a boat. és o ‘ t » : ‘ 0 ae gd Fala Oo hy 4 ) s No. 204. ‘BILL OF FARE. FIRST COURSE: *’ “SECOND COURSE. : ee — - _ Rice and Chicken, “| removed with a - Two Ducks. FILLET OF VEAL. ICHAT stare BE A Yak a Roulard of An Emince, aie Raggoo Mele. | Peas. Mutton. grilled Turkey. ANeck of A Gooseberry: Venison. Tart. et ee ccovsinseasinhiapiapinbabiermcais aceneisculitapitactdecotgi i f d Souties of Veal, Ox Rumps and Porm ’ with Cabbage, with French Beans. ‘Macearoni. cucumbers. Spanish sauce, Chine of Mutton. Shoulder of Lamb. tenner ee en henner entree thomas | 430 No. 204. BILL OF FARE. FIRST. COURSE. Rice and Chicken Soup. — See page 141. Fillet of Veal. —See page 143. Chine of Mutton.—See page 16. ‘Neck of Venison. — See page 2. ~ An Emince, and grilled Turkey. —See page 126. A Roulard of Mutton (see page 29) and Piquant Sauce. — See Appendix. ' Ox Rumps, and Cabbage. — See page 5. Soutiesof Veal, and Cucumber. — See page 70. SECOND COURSE. “ Ducks. —See page 408. Peas. — See page 351. Raggoo Melé. — See page 9. Gooseberry Tart. — See page 75. Maccaroni. — See page’ 10. French Beans. — See | page 9. _ Shoulder of Lamb. —See page 17 te 7 *_* No. 205. BILL OF FARE. FIRST COURSE. "|! _” SECOND COURSE. ftahan Soup, removed with a LEG of LAMB, boiled, eed fried, and ek bs : Two Chickens. Stewed Peas. Fo ues, In cases. Three ben of A Haricot of * _ Mutton. | : {Fowls, larded, saa’ an emince. Currant Savoy . Tart, Cake. ‘Cheesecakes Neck of Mutton, roasted., ~ EERE ORE ES a Ie od . | Spinage, in boxes, French Beans. Fricahdeau and et Sorrel. Venison Fry. : I 0 Rabbits, Ribs of. Beef. > ero -No. 203. BILL OF FARE, : F ‘ -PIRST COURSE. — DP Liivs Soup. —- See page 20. by Leg of Lamb boiled, Loin fried, and spnege.— — See |" page 26. | | _- Haricot of Mutton. — See page gi. | __ Breast, of Fowl larded, and an Emince. — Bes page 112. Neck of Mutton roasted. See page 128. 452 - | Fricandeau (see page 29) and Sorrel Sauces $ Sac Ap- pendix. - | ; Venison Fry. — See r page : 405. Bibs of Beef. — See page 23. ROR SECOND COURSE. CuicKxens. — See page 139. . Fondues. — See page 17. Stewed Peas. — See page 3 Savoy Cake, — See Oe 8 Cheesecakes. — - See page 32. Currant Tart. — See page 57. Spinage in Boxes. — See page 387. French Beans. — See page 9. Rabbits. — See page 10, July 24. No. 206. BILL OF FARE. FIRST COURSE. SECOND COURSE. 5 < ee Soup Julien, removed witha BRISKET of BEEF Tremblanc, - and Roots, Cauliflower a la Six Pigeons. Flamond. — Stewed Peas. Broiled Fowl, and mushrooms. Calves Feet ala Espagnole, | Neck of Venison. ng ete Capilotade of Rabbit. Tart. »% A Gooseberry | Ham and - Poached Eggs. — Hashed Lamb, and} - Pecnali Beans. Blade Bone grilled. Loin of Veal. | A Leveret. 483 FIRST. COURSE. Ee - Sove: Julien. —See: page 167. Brisket of Beef Tremblanc. — See page 13. Calves Feet 4 la Espagnole. —See page 309. Broiled Fowl, &c. — See page 173. Neck of Venison. —See page 2. Hashed Lamb, and Blade-bone grilled, —~ See page’ 103. ~ Capilotade of Rabbit. — See page 176. Loin of Veal. — See page 49. SECOND COURSE. Picrons.— See page 173. Stewed Peas. — See page $53 | Cauliflower 4 la Flamond. — See page 162. Gooseberry Tart. — See page 75. Ham and Eggs. — See page 87. French Beans. — See page 9. Leveret. — See page 18. F f : 434 pe ee) July 25m ae Ooo. Noo 907) BILL OF FARE. : - I REN a a ma a A TE —a | FIRST COURSE. SECOND COURSE. j Se ee Two Ducks. Soup ala Reine, removed with a HAUNCH OF. VENISON. “Mushrooms. > | : Stewéd Peas. Two Chickens Lamb Cutlets,, ‘ Toa & la Reine. and cucumbers. : s Le . A Currant in ATillet | an eys ot eal Cee Petit Patés of French Beans. Raggoo Melé. ! Veal and Ham. ; Bacon and Beans. | | Two Turkey Poults. a » Chump of Beef. No. 207. -BILL OF FARE. ? - FIRSI-COURSE. a tr : : Sovp ala Reine. — See page 2. Haunch of Venison. — See page Q. Lamb Cutlets. — See page 93. Chickens a la Reine. — See page 42, Fillet of Veal. —See page 143. Bacon ee Beans. —See page 499,’ Petit Patés of Veal and Ham. — See page 405. Roast Beef. — See page 7. 435 Cm . , - SECOND COURSE.’ Ducks. — See page 408. Stewed Peas. — See page 353. Mushrooms, — See page 17. | Currant Tart. — See page 57. French Beans. — See page 9. Raggoo Melé. —- See page 9. ~ Turkey Poults. — See page 309. wae 4 July 26. He No. 208. BILL OF FARE. FIRST COURSE. || SECOND COURSE. =e Green Pea Soup, . removed with a , - Two Chickens : LOIN OF VEAL. “One larded. . Blanquet of Veal, A Civet of Hare. and cucumber. Gooseberry Tart. | Peas. x Ley of j \ ‘ Sturgeon a Pah Soles boiled “teat . Savoy Lobster au la Broche, celts 4 “and fried. ‘Toast. fake. | Gratin. Fricassee of : :Frénch Beans, acd -| Small Pudding of Rabbit, with ig or of hile Cenica! Curd and Almonds, mushrooms. : | . and wine sauce. Bric oe - A ‘Chine. of Mutton. | A Leveret: rt 2 436 No. 208. BILL OF FARE. FIRST COURSE. | GrreEN Pea Soup. —See page 366. Loin of Veal. — See page 49. : Leg ot Lamb roasted. — See page 37. Blanquei of Fowl, and Cucumber. Blanquet of Fowl, (see page 73) and Cucumber. Peel — the cucumber, then cut it in quarters; cut the seed out, and each quarter into three pieces; put them in vinegar and _ water, with some pepper and salt in it; let the cucumber remain in it for an hour; then put a little stock and a small bit of butter into a stewpan, and the cucumbers; set them on a slow stove to simmer until quite tender, then put the | pom cucumbers to the blanquet. A Civet of Hare.— See page 26. Soles-boiled and fried. — See Appendix. Sturgeon a la Broche. iyi See Appendix. Capilotade of Duck. — See page 176. Fricassee of Rabbit. — See page 297. Chine of Mutton. — See page 16. | Sib ads 0,209, BILE OF FARE. POE wake Roa SECOND COURSE; , a Soup a la Flamond, : removed with a NECK OF VENISON. ~ Two Ducks. Pigeon a la Beef Steak, with j} Crayfish. | | Peas, Crapaudine. shalot sauce. Lamb’s furbot and Blanc - Ratifie +}: Orange Head, | Fillets of beh of Mange. |~ Pudding. °. Souffle. grilled, and Sole, ee i awe an emince, _ fried. IRE CCE: hes Mc ¢ rs ‘||Spinage and Eggs. Anchovy Toast. A. Casserole of ; Rice and Giblets. Scorch Collops. Two Rabbits. Loin of Veal. Maron No. 209. BILL OF FARE. ec ce gt FIRST COURSE. - i Soup a la Flamond — See page1l2. | Neck of Venison. — See page 2. _ Loin of Veal. — See page 49. Beef Steaks. — See page 126. | Pigeon a ja Crapaudine. — See page 100. | _. Turbot and Fillets of Sole fried. — See Appendix. Breast of Veal raggzooed, —- See page 5. 438 3 Lamb's Head grilled, and an Eminee. a ae Prepare the head as directed in page 21. Boil the liver and heart, mince them fine, and put some coulis to the mince ; make it quite hot, squeeze half a lemon, and put a little pepper, salt, and sugar; put the mince on the dish, and the head on the mince: garnish with fried bacon, cut’ «thin. eee A Gasserole of Rice and Giblets. —See page 100. mi Scorch Collops. — See page 49. tens a SECOND COURSE. Ducks. — See page 406. Peas.— See page 351.) Crayfish. — See page 333. Ratifie Pudding. —See page 109. Orange Souffle. — See page 102. Blanc Mange. — See page 66. Anchovy ‘Toast. — See page 79. . Spinage (see page 45) and Eges. —See page 83. Rabbits. — See page 10. Ried ie an July. 28. No. 210. BILL OF FARE. FIRST COURSE. -- SECOND COURSE. Vermicelli Soup, removed with a FAWN, and Chevreuil Sauce. Sx Pigeons. Cauliflower, and Peas stewed. ~ ets a and White Collops. beshemell. eals. | Chine of Two Neck of cise Tell P Currant Lamb, aud Chickens Veal a la Tart. J: fart. cucumbers. |: ala Reine. | beslieiueli. . French Beans, and Mutton Catlets 4 white sauce. Riblette. . Tenderones of Lamb a la Poulet A Sirloin of Beef. 7) 5 Raggoo Melé. | A Green Goose. © ’ 439. y No. 210. BILL OF FARE. ted rs : ue ‘ $ 7 «J ; A r ® | ay s 5. oe af | = aye FIRST COURSE, ip 3g ; yess & H a ¥ $f us Verner — — See page 16. oA Fawn. — Sce page 386. “White Collops. — See page 15. en and Beans. — See page 429. Chickens dla Reine. — See page 42. Neck of Veal Ala Beshemell. — See page 14. | , Chine of Lamb, and Cucumbers, — See page 69. _ Matton. Cutlets Riblette. — See page 155: Roast. Beef. — See page 7. - Tenderones of Lamb a la Poulet. — See page 26. - SECOND COURSE, Pigeons. — See page 173. - Stewed Peas.—- See page 353. Cauliflower. —See page 18 Jelly. — See page 3). Currant Tart. — See page 57. Gooseberry Tart. — See page 75. Raggoo Melé.— See page 9. _- French Beans. -—See page 9.. » | oes A Green Goose, — See page 163. \ 440 nie — July 29. . i No. 211. BILL OF FARE. FIRST COURSE. SECOND COURSE. a ee Soup Santé, ‘removed with a | A Guinea Fowl: IN ; LOIN OF VEAL Larded. ; : Mutton Cutlets Minced ke beaiked : larded, aad sorrel] : t Sali! Chicken. Sew ed Dens |Artichoke Bottoms aie § _ Taggooed. | / Shoulder ‘ and Breast Leg of Calf’s Head,| : : of Venison, _ Lamb, hashed, Apricot A Savoy Currant stewed, and | * roasted. || and grilled. Tart. Cake. Tart. ; roots. ee : Caulifiower a la French Beans a la Two Sweetbreads As Beef Collops. larded, and an vino. | Creme, emince. as Two Rabbits. A Chine of Mution. No. 211. BILL OF FARE. FIRST COURSE. esi | Soup Santé — See page 38. Loin of Veal. — See page 49. Minced and broiled Chicken. — See page 1296. Mutton Cutlets Jarded (seepage 309) and Sorrel Sauce.— . See Appendix. ; Calt’s Head hashed and grilled.— See page 3. Leg of Lamb roasted. — See page 21. See page 15. Calf’s Feet ala | 441 Shoulder = Breast of Venison stewed, and Roots. — ; Sweetbreads latded ter: page 96) and an Emince. — See | page 85. _ Beef Collops. —See ee 89. Chine of Mutton. — See page 16. ; ; eine “SECOND COURSE. bs a Gunza Fowl. — See page 191. Artichoke Bottoms, — See page 44. ‘Stewed Peas. — See page 353. Currant Tart.— See page 57. Savoy Cake. —See Appendix. Apricot Tart. — See page 318, French Beins. — See page Q. ! Cauliflower A la Flamond. — See page 102. Rabbits. — See page 10. 7 % ; “2 July 30. | No. 212. BILL OF FARE. FIRST COURSE. if SECOND COURSE, Soup a la Reine, removed witha LEG of LAMB, boiled, — bY MSS iy Cea IV VEST a LOIN fried, and Spinage. » Cauliflower. | | French Beans. Two Ducks. Venison Fry. Espagnole. ee a ne Ne ee Basket of i | A’ Chantill Breast of A Ham, Three Haart Jelly. se ab : Veal, braised, and Chickens ' and peas. beans. ala Reine. Roulard of ‘ Peas, An Omelet. Mutton, and males ta ns cucumbers. eerie Ribs of Beef: Two Turkey Poults. 442, -No.219)" BILE OF FARES” FIRST COURSE. re Nee Soup a la Reine. —See page 2. pi i Aes Leg of Lamb boiled, Loin fried, &c. — See page 142. Venison Fry. — See page 405. . Calves Feet a la baad — See page 309. Chickens 4 la Reine. — See page 42. Ham braised, and Beans. — See page 14. Breast of Veal, and Peas. ic aSee page 43. fatelot of Rabbit. — See page 368. Roulard of Mutton (see page 29) and Cid outlbeed — See | Appendix. | a | Ribs of Beef. — See page 23. Rea ONE i { : SECOND COURSE. Ducxs.-~See page 406. French Beans. — See page 9. Cauliflower. — See page 18. _ Jelly. —See page-31. Chantilla Basket. — See page 62. _, Basket of Pastry. — See page 23. An Omelet. —- See page 33. Peas. —See page 351. * Turkey Poults. — See page 309. a ) 443 July 31 ; beans, a No. 213. BILL OF FARE. Soup Italian, | erent. 2 ¥ Bx femoved with Two Chickens. BEEF Tremblanc, and Roots: — -Tenderones of | | Peths, bread S ap A Lamb, and Small Mutton Pies. cruimbed, and fried. tewe eas. inushrogins. Chine of Gooseberr | Savo | Currant A Fawn, and Matelot of J ay y ha 3 ge ar d Chevreuil Tench and Tart. | Cake. Tart. zgey | _ sauce. Eels, &c. | Crayfish. _ au Gratin, Cauliflower 4 la Grenadines, with Flamond, Volevent, with an emince. | sweetbread. - Loin of Veal. | | A A Leveret. No. 213. BILL OF FARE. ; FIRST COURSE. Trauian Soup. — See page vo. Beef Tremblanc — See page 13. _A Fawn.— See page 386. eam ’ Small Mutton Pies. — See page 20. ~ Tenderones of Lamb (see page 26) and Mushrooms, See “page a ’ « Matelot’of Tench, &c. — See page ve Chine of Lamb, and French Beans. — See page 69. Grenadines (see page 86) with an Emince: — See page 85. Volevent, with Swectbread.— See page 250. Loin of Veal. — See page 49. re ; Le * { eee ue a ‘SECOND COURSE. CHICKENS. — See page 139. J oS ae Stewed Peas. — See page 853. = ice 4 -Peths.— See page 32. Te ea ee Savoy Cakes~ See Appendix. eee Pat | Currant Tart. — See page 57. Gooseberry Tart. — See page 75: Leveret.— See page 18. Crayfish au Gratin. Sprit the tails of the crayfish, and, pick all the fish from the claws and all other parts; cut it up in small pieces, put a little beshemell to the fish, a little anchovy essence, and pepper and salt; fill the shells, and put bread crumbs over 1 the fish part: finish the same as lobster au gratin, see p. 51. d * Cauliflower ila Flamond.— See page 102. A meseret po See page 18. August yo arte ass zl No. 214. BILL OF FARE ' FIRST COURSE. SECOND COURSE, Soup Julien, terinciga lone A Guinea Fowl: NECK OF VENISON. Larded. Two Chickens a la : Artichokes, | | Peas waved: Reine. Veal, and peas. - { Tenderones of ] | — A Neck of Orange Mutton, A Tongue, | Fillet of Currant | PesHatg and and Veal a la Tart. Souffle. yp mepatiets. 9 cucumber greens, | Daube. {| | sauce. Four Pigeons, | French Beans. cauliflower, and white sauce Chump of Beef | Twa Rabbits. Beef. Palates, . Cucumbers forced. cutlets 445 No.:214. BILE OF FARE. me e FIRST COURSE. es S oye hs _ WOUP Julien. — See page 167. _~ “Neck of Venison. — See page ¥. ~Pongue, and Greens. — See page 56. » _~ ‘fenderones of Veal, and Peas. —See page 353. _ Chickens a la Reine. — See page 42. 4 meg | Fillet of Veal ala Daube. — See page 20. _» Neck of Mutton (see page 128) and Cucumbers, — See | Appendix. ff ; } Four Pigeons braised, and White Sauce, and garnished _ with Cauliflower. 7 | eistene 4! ‘ Fin | Beef Palates. | +. Beer palates are in the shape of cutlets with sauce al- : lemand ; the palatesare first braised very tender, _ Roast Beef. — See page 7. | ‘ SECOND COURSE. _A Guinea Fowl. —See page 191. Artichokes. — See page 429. Stewed Peas. — See page 353. Jartlets. —See page 44... Orange Souffle. — See page 102. : Currant Tart. — See page’57. | French Beans. — See page 9. Rabbits. — See page 10. Cucumbers forced. — oe PEEL six cucumbers very even, scoop the seeds out with a carrot scoop, and fill the inside with force-meat*;, put them on to stew in some good stock, let them simmer genily until uite tender, then take them out of the stewpan and put them on the dish; puta little coulis to the liquor the cu- cumbers were stewed in, give it a boil up, squeeze-half-a Aeron, puta little sugar; pepper and salt, and pour the sauce oif thecucumbers; or glaze them, and put the sauce under. a ae ed gate oO ae No. 215. BILL OF FARE. ih FIRST COURSE. ‘SECOND COURSE. : | ¥e Soup Santé, removed with a LOIN OF VEAL. Six Pigeons. - ' ee bi ¥: Poule ée Sa Picked Crab. | | Stewed Peas. | Venison Fry. Duchesse, with on : mushrooms. q Ratifie — fe ' Gooseberr: | ‘ “A tole‘of : Two Carp, gi oN 'y Pudding, & Cheeseeakey a of Salmon, | Beef Steak bread _ |j_ wine sauce. | -and Soles, Pie. -crumbed, fried. and baked. — | Prawns. Lamb Cutlets, and I Civet of Leveret piquant sauce. Shoulder of Lamb. Chine of Mutton. No. 215. BILL OF FARE. FIRST COURSE. — iE , Soup Santé. — See page 38. Loin of Veal. — See page 49. Poulet 4 la Duchesse. — See page 12. Venison Fry, — See page 405. Salmon and Soles fried. —See Appendix. Raised Beef Steak Pie. — See page 61. Carp baked. Pur stuffing in it, turn it round, and brush it over with egg; put plenty of bread crumbs over it, then drop’ oiled * - ; | oa es Ray te aa _ butter over the bread crumbs; put it in a deep earthen dish, anda little stock, a few sliced onions, a few bay leaves, a _ faggotof thyme, parsley, and both sorts of marjorum, and a sprig or two of basil ; put in half a pint of pert wine, and half adozen anchovies ; put it:in the oven, it will take an hour to bake: have the. carp done a quarter of an hour be-; _ fore it is wanted, on account of having the liquor that it was | baked in to make the sauce; put about an ounce of butter into a stewpan, and set it on the fire to melt; then put as [ much flour as will dry it up, put in the liquor from the carp, | | give it aboii, keep stirring it during the time it is on the fire; _ when it hus boiled, take it from the fire, and squeeze a lemon in, put alittle Cayenne pepper, and a little sugar; put the carp on the dish, and garnish with parsley: send the sauce in a boat. | | . pe N.B. If the carp is ‘fora meagre-day, put butter in the stuffing instead of suet, and use. water instead of stock; or fish stock, if convenient: observe this in all meagre dishes. — _ -A Civet of Leveret.— See page 26. | . Lamb Cutlets. — See page 93. _ Chine of Mutton. — See page 16.: a a : a. Ba hs : ‘, “ ' t ‘ . ve | ! { hao tras *) SECOND COURSE. 2 PickoNns. — See page 173. Stewed Peas. — See page 355. - Picked Crab. — See page 79. Cheesecakes. — See page 32. Ratifie Pudding. — See page 109. Prawns. — See page 327. _ Spinage and Eggs. — See page 45. Shoulder of Lamb. —See page 171. 448 August 3. No, 216. BILL OF PARE. FIRST. COURSE. SECOND COURSE, Green Pea Soup, removed with a HAUNCH of LAMB, larded, and Chervil Sauce. Two Ducks. Peas. | _ An Omelet. Beef Steaks, and shalot sauce. Petit Patés of Lobster. Blanc ~ Currant | Chantilla ESOR OE 8) iE: | Neck of -Mneee: | Pie. eked Veal a la uk Veniso beshemell: akeg. | enon. i] ‘ TRS pee Ee Maccaroni. Recah? Beans. | Muttog and . Breast of Lamb, ; : Potatoe Pie. and spinage. A Leveret. ? Rump of Beef a la Mantua. No. 216. BILL OF FARE. FIRST COURSE. | Green Pea Soup. — See page 566. Haunch of Lamb, and Chervil Sauce. —See page 54. Petit PAtés of Lobster. —See page 78 j Beef Steaks. — See page 126. A Pike baked. -- See page 272. a Neck of Venison. — See page 2. | Neck of Veal 4 la Beshemell. — See page 14. Breast of Lamb, and Spinage. — See page 205. A Mutton and Potatoe Pie. — See page 35. A Rump of Beef a la Mantua, —See page 60. - : r Meaty Hs, , 7 es Pa \ ‘ : _ An Omelet. — See page 38. °~ _ Peas. —See page 351. Chantilla Cake. —See page 78. ha oo Currant Pie. % Pur the currants in the dish, put sugar, and cover it with ouff paste. ‘ “Maccaroni. — See page 10. aut Blanc Mange. —See page 66. French Beans, — See page 9. be A Leveret. —See page 18. : # | ODPL LL LLL > > , a a / a | August Ae, Mini boNG. 217. BILL: OF FARE... 0: . ‘FIRST COURSE. SECOND COURSE. . Mock Turtle, removed with a Six Pigeons. HAUNCH OE VENISON. - Peitendesu, and é Mutton Cutlets Raggoo. Peas. sorrel sauce. ~ Ribiette. . ’ hy ae Leg of | cay an, A Ham, ‘cca Sigh Jelly. | Gurertt oiled, and | and beans. fa Ake Pastry. | Tart. spinage | a la Reine. BA Duck, boned, Two Rabbits a la French Beans. Ham and Toast. orced, & braised, Oporto, larded | - with peas and French beans A Guinea Fowl : 449; oye “SECOND COURSE. | ‘Two Ducks. —See page 406. ee ‘ea ete Whe 450 No. 217. BILL OF FARE. ig tS! . FIRST COURSE. M OCK Turtle. — See page 22. Haunch of Venison. — See page 2. Mutton Cutlets Riblette. —See page 135. Fricandeau (see page 29) and Sorrel Sauce. — See Ape pendix. Chickens 4 la Reine. — See page 42. _ Leg of Lamb boiled, &c. —See page 149. Ham braised. — See page 14. Two Rabbits ala Oporto, ee, F rench Beans. For rabbits, see page 43. Lard them, and finish them as — other lardings ; the French beans are to be boiled in water, — and drained very dry, then put into hot coulis; they should not boil after they are put in the sauce : garnish with paste. Duck braised ( see page 27) and stewed Peas.—See p. 358, - Roast Beef. — See page 7. ae SECOND COURSE. Picrons.—See page 173. Peas. —See page 351. Raggoo Melé. —See page 9. Jelly. — Sée page 31. es Currant Tart.— See page 57. , Small-Pastry. — See page 259. Ham and Toast. — See page 66. French Beans. — See page 9. A Guinea Fowl. — See page 191. 451 fe an August 5. | | No. 218. BILL OF FARE. ~ SECOND COURSE. FIRST COURSE. “ 4 ass ; = Soup ala Flamond, aes Two Chickens :. removed with a OES of VEAL a la Besherell. One larded. Souties of | ht ee amen i. i Ox Rumps, : | Mutton, and | Ek clibbage. | Cauliflower. | Peas. cucumbers. | : | He Uitte 3 ed ‘. - , | Breast of | Chantilla | Orange urrant : pad Teds sed Veal, and | Cake. Souftie. Tart. i a peas. i | French Beans. Scorch Collops, | Mushrooms. Frigandeat, and and truffles. sorre! sauce. Two Rabbits. Chine of M. utton. | ore ee No. 218. BILL OF FARE. FIRST COURSE. | Sour ila Flamond.— See page 12. _ Fillet of Veal A la Beshemell. — See page 115. Ox Rumps, and Cabbage. — See page 5. Souties of Mutton, &c. (see page 38) and Mushrooms. — See page 173. _ Breast of Veal, and stewed Peas. — See page 43. | RRA raised Pigeon Pie. — See page 180. Neck of Venison. ~ See page 2. Scorch Collops. —See page 49. | Pricandéau (see page 29) and Sorrel, — See Appendix. Chine of Mutton. —See page 16. Gg SECOND. COURSE. van a CHICKENS. oo See page 139. Peas, — See page = ats _ Cauliflower. — See page 18, , iS Currant Tart. ~ See page 57. Orange Souffie.— See page 102, Chantilla Caké. — See page 78. Mushrooms.-— See page 1% ‘French Beans. —See page 9. “Rabbits. — See page. 10. ag | August 6. dic len No, 219, BILL OF FARE. FIRST COURSE, — |} °. SECOND COURSE. é Po ) A : c Vermicelli. Sou | . removed with a Two T urkey Poults : | NECK OF VENISON. One larded. | ait i | sien *% Spinage, in boxes. Peas, stewed. | : saya é . Fi : ae — A raised I ger . 4 a A tush j ¥ Pie, with a’ ues My m2 a Cheesécake? |’ “ct ay iO —e dated amb, Pie with parbre.y j fatte | Fowl | roasted. Venison. “Veal and Ham Cutlets. — Matelot of Tench French Beans, | Fea ondues i in. cases! | and Eels, &c. eR STE Ne MEST BP RD ee OIOLOF Noes _ Ribs of; Beef. vs ee 4 FIRST COURSE. | ee Soup.— See page 16. Neck of Venison. — See page 2. Leg of Lamb roasted. —See page 21. ~ Haricot of Mutton. —See_page 21. ti ‘Pigeons a la Crapaudine. — See page 100. - Matelot of Tench. — See page-77. « » Mm Ny Veal and Ham Cutlets.— See page 197. A raised Pie with Venison. Bonz a shoulder and breast of venison two days before pieces, : and erg it into cha pie ; ; “strain the ae that it was | stewed in, skim the fat from it, and put it to the pie : | peng it | “up very hot. | | A vaised Pie, with a daubed Fowl in it. | Bone a large fow! and fill it with good farce, then put it Eto a stewpan, (first laying sheets of fat bacon) and then the bones of the fowl, and any other giblets’ or trimmings of | veal, six onions, a fagvot of thyme and parsley, a few | | plades of mace, and three or four bay leaves; put the fowl | an, and a‘pint of stock; cover the fowl with fat bacon and | white paper ; set it on a slow fire to simmer for two hours; 3 4 while that is “doing, raise a pie and fill it with bran; when baked, clean the bran out, and put in the fowl; strain the _ liquor that the fowl was stewed: i in, skim off the fat, and put ‘as much coulis to it as will fill up the pie; slice a few trufMles, | af to be had, and put them in the coulis: give it a boil up, and pour it over the fowl. | ; | Ribs of Beef, — See page 23, | 7 : 454 SECOND COURSE. Turxey Poults, one larded. — See page 309. Stewed Peas. —See page 353. Jelly Marbre. — See page 74. Spinage in Boxes. — See page 387. ' Gooseberry Tart. — See page 75. A Cheesecake. — See page 32. Fondues. — See page 17. French Beans.— See page 9, A Leveret. — See page 18, August "Py ors No. 220.. BILL OF FARE, SECOND COURSE. eee Two Chickens, FIRST COURSE. Soup dla Flamond, ~- removed witha LOIN OF VEAL. Cauliflower a la Créme. Petit Patés of Tenderones of Lamb and Sweetbreads. - Mushrogins. ak ial as RR a eee : . ’ Currant Tart. Maccaroni, Beef Tremblane, and roots. Preast of Veal, and peas. — Raggoo Melé. | | Gooseberry Fart. Small | Poulard a la Mutton Pies. Duchesse. French Beans. | |: Ham and Eggs. Two Rabbits. Chine of Mutton. 455 FIRST COURSE. | ; Soup 4 la Flamond. — See page 12. Loin of Veal. —See page 49. Petit Patés. — See Appendix, : _ Tenderones of Lamb (see page 26) and Mushrooms. = _ See page 17. _ Beef Tremblanc, and Roots. — See page 13. Breast of Veal, and Peas.— See page 43, ‘Poulard a la Duchesse. — See page 12, Small Mutton Pies. — See page 20. Chine of Mutton. — See page 16. SECOND COURSE, Bes Carcxxns,— See page 139. : Peas. — See page 351. Cauliflower. — See page 18. Maccaroni. — See page 10, Currant Tart.— See page 57. Gooseberry Tart. — See page 75. Raggoo Melé. — See page 9. Ham and Eggs. — See page 87. French Beans. — See page 9. Rabbits, —See page 10. r ESSN Sx, Mn Cl oust 6B: é » +" WNoi/e91. BELL OF FARE: FIRST COURSE. «= ) Two Ducks. HAUNCH OF VENIS ON. Cauliflower, with Blanquet of Veal, Two. Chickens 4 18/°P2¥niasan cheese. Stewed Peas. and mushrooms. et ET. 2 lt Ragpod Melé. Gooseberry Tart. Haunch of / Lanb | —- larded, and chervil sauce. Neck of Veal a la Beshemell. ——— — é/ Cheesecakes. [Artichoke Bottoms. Bu | reer ig mee Be A Small Ham Fillets of Mutton, French Beans a la braised, and beans. and cucumber. Ciéme. Mashrooms. ‘Champ oF Beef. Six Pigeons. No. 221. BILL OF FARE. FIRST COURSE, ure Soup a la Reine. —See page 2. Haunch of Venison. — See page 2, Chickens a la Reine. — See page 42. Blanquet of Veal, &c.— See page 74. | Haunch of Lamb, and Chervil Sanceé. -Seé page 54, ~ Neck of Veal ala Beshemell. — See page 14. Fillets of Mutton, and Cucumber. — See page 48. A Small Ham braised, and Beans. — See page 14. Roast Beet: — See page 7. oo. Ai SECOND COURSE. Ducks. —See page 406. p a Stewed Peas.— See page 355. # Cauliflower a la Flamond. — See page 102, | _ Gooseberry Tart. — See page 75. _ Raggoo Melé. — See page 9. . _ Artichoke Bottoms. — See page 44. = | CheesecakesofAlmonds. | | ; _ Buancu four ounces of sweet almonds, and an ounce of _ bitter ditto, pound them very fine, then put them into a _dason, with the yolks of four eggs, and two table spoonsful of sifted sugar; beat them up very well for ten minutes; then beat up the whites of two eggs with a knife on a pewter plate, and put them to the almonds, with the rind of a lemon and half a glass of brandy ; sheet the tartlet pans with puff paste, cut out with a cutter, and fill them about half full with the cheesecake : they will take very little time to bake. _ Mushrooms. — See page 17. _ French Beans. — See page 9, . ay _ Pigeons.—Segpage 173... be me ee ee, St 9. = ‘No. 292. BILL OF FARE. FIRST COURSE. SECOND COURSE. i RT ——ae—— Soup Santé, Two Turkey Poults. a removed with a ; o ~*LOIN OF VEAL. | Ratitie Pudding. Picked Crab. - Calt’s Feet au Breast of Lamb |-——-———--————— ')Gratin, and Italian grilled, and sauce. cucumbers. | Peas. _ Cauliflower. Leg of Lainb Turbot, and | boiled, Loin fried, wk iti My fri ad Ty Ne TAA Ee | ° and spinage. menage A Spinage and Eggs.) |. French Beans. ‘|Matelot of Rabbit Sheeps Rumps, and Crayfish. _ Chantilla Cake. tes . |Kidneys, and rice. Chine of Mutton. . Two Rabbits. , . grated, and a table spoonful of apricot jam, a little nutmeg, > 458 No 222. ‘BILL OF F: ARE. ‘a ene FIRST COURSE. i. Soup Santé. — See page 38. ~Lein of Veal. — See page 49. - Breast of Lamb, and Cucumbers, — See page 41. Calves Feet au Gratin. — See page 223. Turbot, and Whitings fried. — See Appendix. Leg of Lamb boiled, &c. — See page 149, Matelot of Rabbit. —-See page 368. Sheeps Rab nps and Kidneys, and Rina Born the rice the same as for a casserole, and raise a rim round the dish about two inches‘high; brush it over with €ee, and put it in the oven. to ‘resume put the rumps.and kidneys in the dish afterwards: for the rumps and cero | see page 37. Chine of Mutton.—See page 16, kat SECOND COURSE, | Turkey Poults. —See page 309. . Picked Crab. —See page 79. ‘ Ratifie Pudding: — See page 109. Cauliflower. — See page 18. Peas. — See page 351. French Beans. — See page 9. Spinage and Eggs. — See page 45, -Chantilla Cake. — See page 78. Crayfish. — See page 933. Rabbits.— See page 10, a ak FIRST COURSE. Vermicelli Soup, removed with a RUMP of BEEF 4 la Espagnole. Compote of Pigeons: A Volevent. | Neck of Venison. and cucuinbers. - Beshemeil.. Beef Olives, with paste and fried. | scooped potatoes. Soup Santé, removed witha CHINE OF MUTTON. A No. 223. | Rump of Beef eis + page 36. Velevent/— See page 38, ‘| Breast of Veal, and peas. g ee lee atelot oO - a = a Carp, Bie. i bE A Pike a Ja Broche. Chine of Lamb, | [Fillet of Veal 3 la Sd | oP gag August 10. -. ‘No. 223. BILL OF FARE: SECOND COURSE, ag 1 T'wo Chickens. | ‘Wax Basket, with prawns. Peas stewed. Four Sweetbreads reasted. Ham and Toast. Savoy Cake. Chantilla Basket. Spinage and Eggs. Two Rabbits. French Beans.’ Basket of Pastry. A Leveret. FIRST COURSE. V erMIceLt Soup. — See page 16. and, Spanish Sauce, &c. + See Shcvemnennenidl BILL OF FARE, eee < : 460° Compote Pigeotis-— See page 122, ~ Breast of Veal, and Peas. — See page 43. ; Neck of Venison: — See page 2. tet A Pike ala Broche.— See page 272, | Matelot. of Carp, &c.-— See page 2607 ys oe Fillet of Veal a Ja Beshemell. —Sce page hag Chine of Latib, and Cucumbers. See page 60. _ Beef Olives; with scooped Rotatoes. — - See igs 9 36, pels | - Risoles fried. See page Lids Seve nie REP Santé, See page 38, ae | | phone 1 Chine OF Mutton.“See papel io; TO ee aneurrarns foe | Mie i OG. ) q sium sea ~ Wega : . hd) ‘ yey RRR So RB Kena Ne SECOND COURSE. pe €nicK ens, — See ee ly: 3g. “iinausl Poceundlambee Chantilla Basket. —Sée page GQe5 0" as 9 cw do Wax Basket. — See Appendix. eed aes ‘Spinage and Eggs. —See page 45. | Stewed Peas. Ea page 353. — Rabbits, — See page 10. Whee gh Sweetbreads roasted, —See page 268, . “French Beans. — See page Q. Ham and Toast. — See page 66. Basket of Pastry. — See page 23, Savoy Cake. — See Appendix. A Leveret.--See page 18. H / ) sé ; ‘ ~« \ AS Teas : 4% “: ‘ reehetz) ‘ED wate 052) ala prign, neve. ‘ame ee ar etna 2 agNo: 924... BILL, OF PARE eae ogy: SECOND COURS Bern || once “FIRST COURSE. - ie Lipeiisi! Soup a sl Reiney: LEME removed with a i BG HAUNCH hati VENISON. Six Pigeons. ue -Semels, with Fisisipite. A “i } cucumber sauce. “and tru fles. Spinage and | Croutons. Neck of Mutton, with a purée of turnips. Two Chickens a Ja Reine. A Loin of Pann, braised, = 15-..3t ice peoen hese Veal. and beans. . r Oe y Shoulder of Lamb. Two Rabbits. (Se Two Ducks, boned, forced, and Spanish sauce. Stewed Venison, and roots. TOOTS. oo of Gooseberry Tart. | =f Lavin ey and, |: Itahian sauce. Crockets. Mock Turtle, removed with a SIRLOIN OF BEEF. No. 224. BILL OF FARES fk Jeanie FIRST COURSE, nee a Soup i la Reine. —See page 2. >” ut ie, Haunch of Venison. — See page @. -'Tenderonés and Truffles. — See page 12, 462. Semels (see page 94) and Cucumbers. — See Appendin. _ Chickens a la Reine. — See page 42. | Neck of Mutton, with a Purée of Turnips. Braise a neck of mutton in a white braise until quite q tender, and boil the turnips in the braise; when done, take — them up, and squeeze them as dry as possible ; then rub — them through atammy, put them intoa stewpan Ww ith a little beshemeil, set them on thefire, and keep stirring them antil they are quite hot; put a little pepper and salt to them, - a tS them round the dish ; take the mutton up, and dry it wit cloth, lay it on the dish, and pour a little beshemell over ied garnish with carrot. Ham braised, and Greens. — See page 14. Loin of Veal. — See page 49. Crockets. — See page 50. Lamb’s Feet (see page 53) and White Italian Sauce. — See : Appendix. Mock Turtle. — See page 29. Roast Beef. — See page 7. SECOND COURSE. Picrons. — See page 173. Peas. — See page 351. Currant Tart. — See page 57. Spinage. — See page 45. Jelly. — See page 31. Rabbits. — See page 10. Shoulder of Lamb. — See page 171. Gooseberry Tart. — See page 75. Rhenish Cream. — See page 50. Cauliflower. — See page 18. French Beans. — See page 9. A Goose. — See page 163. HAUNCH OF { Lamb Cutlets, | and cacumbers. | Shoulder and —4Breast of Venison, stewed, and roots. Sma A Souties of Leveret, witha - purée of ditto. Haunch of Lamb, - Jarded; and ehervil sauce. Soup, removed with a Ham, braised, & beans. A Turkey and | ‘Truffies. . | Hs A Souties of |S Rabbit and, | 3 mushrooms, e0 be ee ha ee. Three Chickens, and tarragon. Petit Patés of Sweetbreads. removed CHINE O DENG s 225, FIRST COURSE. Soup & la Reine, removed with a Vegetables. Mock Turtle, FY MUTTON. August 12. VENISON. Small Basket of ety: * Mutton Pies. Ace, seen ale SECOND. COURSE. aC apot i BILL, Ol BARE. ., Savoy Cake. J ——$$ —_+- ~~ French Beans. ac! “| “Three Chickens | ala Reine. - — | Hast one oo aii if sateen H od A Blanquet of i Fowl! and. Truffies.| teat taggoo Melé, . Nos bs i aoe Filletof Veal |) Jelly au Marbre, & la Daube, and Flemish sauce. ——- Two Ducks: Soup, removed? |}. with a Rump of -|Beetala Uspagnole ae Cederata Cream. Broche: ncn nt np ee anne a Ca = reine re Se A. Small raised Pie Cowes oh he with Pigeons. -. ||-————— Jelly. TA Small raised Pie with Beet Steaks. Breast of Veal a la) oH Italienne. Leg of Lamb boiled, & spinage. os | Raggoo Melé. Loin of Veal a la Beshemell. A Chine of Mutton. Two Rabbits. espe date ht ea Chree Chickens a ja Reine. f Neck of Venison stewed, and roets. yew Anchovy Toast. A Small raised Pie with Fowl, Ham, |) Veal, &c. A Small rated Pie, @ = with Mutton. Rhenish Cream. A Neat’s Tongue; in Cutlets, and | greens. Ox Ruuips, and cabbage. ee ~ French Beans ala Créme. Vegetables. —_s ee A Fricassee of Blanquet of Fowl,|}- Rabbits, and 5 ad teehee mushrooins. etna | A Carmel Bagket } of Pastry. Soup Julien, removed with RIBS OF BEEF. No. 226. BILL OF FARE. SECOND COURSE. Two T urkey Poults : One larded. f A Green Goose. : A Carmel Basket} of Pastry, | _ Stewed Peas. ' ‘Blanc Mange. Fondues in cases. } Two Chickens. | Eggs ala Poulet. | Jelly. a Cauliflower a la Flamond.. —_——_ A Wax Basket of Crayfish. f° cet No. 926. BILL OF FARE. FIRST COURSE. a | V erwicetet Soup. — See page 10. Haunch of Venison. — See page 2. Lambs Feet, and Peas (see page 53) in white sauce. — See Appendix. ) White Collops, &c.— See page 15. Beef Tremblanc, &c. — See page 13. » Venison Try. — See page 405. A Small raised Pie, with Pigeons. | Tus pie should not be more than two inches and a half 1 deep : pigeons that have -been served up as a compote, will do for this, or pigeons that have been roasted; split them, and put alittle stock and coulis, and six yolks of eggs that Jhave been boiled hard; raise ther pie, and fill it with bran ; )bake it without a cover; when done, clean the pie out, and : Jill it with pigeons. ) Aszmall raised Beef Steak Pie. — See page 61. ‘Breast of Veal dla Italienne. — See page go. Leg of Lamb boiled, and Spinage. — See page 142. Chine of Mutton. — See page 16. Loin of Veal Ala Beshemell.-—See page 14. ~ Chickens 4 la Reine. — See page 42. Neck of Venison, and Roots. — See page 15. A Small raised Pie a la Francoise. — See page 38. A small raised Pie with Mutton and Potatoes.— See : vage Chak | + Ox Rumps, and Cabbage, &c. — See page 5. A Neat’s Tongue in Cutlets, and stewed Greens. —— See : BS 408. nae of Fowl and Truffles. — See page 48. Hh Q ~~ ” ' te es piel Fra SH Sa 468 A Fricassee of Rabbit, &c. — See page 207. Soup Julien. — See page 107. tibs of Beef. — See page 23. oo oe Wao Al SECOND COURSES’ Torey Poults.— See page 309. : _ Carmel Basket. — See Appendix, | ; Wax Basket. — See Appendix. Stewed Peas. — See page 353. Maccaroni.— See page 10. Blanc Mange. —See page 66. Jelly. — See page 3F. Fondues. — See page 17. Raggoo Melé. ~—Sce page 9. Chickens.— See page 139. Anchovy ‘Toast. —- See page 79, Egos d la Poulet. it Born eight eggs bard, and put them in cold water, th TE peel them ‘without breaking the whites; cut a small bit oft the end of four, so as they will stand upright on the dish; split the other four through the middle, and lay them round the others; puta little ‘beshemell into a stewpan, make it hot, and put a little chopped parsley in it, and pour it over the eggs. - a N.B. The parsley should’ not be boiled, neither in the sauce or before itis chopped: garnish with croutons. Rhenish Cream.— See page 5Q. French Beans.— See page Q. Cauliflower a la Flamond. — See page 102. ~~~ A Green Goose, —See page 163, ) Rabbits. -— See page 10. ee a | August 14. ee No. 227.. BILL OF FARE. FIRST COURSE. Seventeen Dishes of a Side. SECOND COURSE. Nineteen Dishes of a Side. “Six Soups. 2 ala Reine. E Six Roasts. 42 Santé. = : 2 Cressey. A Capon. | Six Removes. 6 Pigeons, wae " A Leveret. 2 Ducks. Lamb. Rabbits. Haunch of Venison, AChine of Mutton, Fillet of Beef larded, and Spanish sauce. {Neck of Matton Jarded, and Fipnch ' beans. A Fricandeau, and sorrel sauce. jLamb Cutlets larded, breast rolled, and i sorrel sauce. - Four Fish Entres. top and bottom. 2 Jelly’s marbre; 4 orange, and 1 plain. 2 Creams; 1 blanc mange, and 1 rasp- berry. MMatelot of Tench. ae M4 2 Raggoos Melé. Pike baked. 1 Dish of Chickens ala Rewe. 4 ditto, with tarragon sauce. 41 Leg of Lamb boiled, and spinage. ji Neck of Mutton, and turnips. ishes of ‘Tongue, and barberry. [2 Wax Baskets. 2 Savoy Cakes. |.2. Dishes of Fondues, 2, Ditto Ham and Toast, ditto of Poulet a a la Duchesse, ‘Dishes of Souties of Mutton, and cu- '~ . cumbers. _ 42 Tenderones of Veal, aid mushrooms: 12 Dishes of Venison Fry, Xc. 1 ditto Loin of Lamb braised and mush- -,4. rooms. : ; Duck boned, forced, aa peas. ; ishes of Currie of Rabbit. Ze ditto of Volevent of Raggoos. | : 4 Neck of Veal ala Besheinell, ‘4’ Small Pastry. | 1 Neck of Venison roasted. 1 Haunch of Lamb, and chervil sauce. Turkey larded, and raggoocd, ‘4 Tarts 2 Asparagus. 2 French beans. 9° Peas. | 2 Cauliflower,’ | { PSS SS Se Se SE ae he See ee eee ae F. lanks : 2 Cold Pieces Loin of Veal A Ham, and beans. 470 . “No: 997. BILL: OF FARE. a FIRST COURSE, Soup di la Reine. — See page 2. : Soup Cressey. — See page 47. Soup Santé, — See page 38. Haunch of Venison. — See page 2. . Chineof Mutton. —See page 16. A Fillet of Beef larded, &c.— See page 2G. Neck of Mutton larded, &c. — See page 27. A Fricandeau (see page 29) and Sorrel. —See Appendix. | Lamb Cutlets larded, Breast rolled, &c.— See page 96. Matelot of Tench. — See page 77. a Semels of Carp. — See page 41, . Pike baked. — See page 272. | | | Eel Spitchcock. ~Sxin two middling sized eelsand bone them, flat them well, then cut them in lengths of about two inches, put about a quarter of a pound of butter into a stewpan, with _ alittle chopped shalot, parsley, thyme, sage, and pepper , and salt; set the stewpan on a stove, when the butter is | melted, take the stewpan off-the fire, and put two yolks of ~ eggs, mix them well with the butter, &c. then dip the eel in (one piece at a time) and roll it in bread crumbs, make as much stick to the eel as you can; either broil them or da them in a soutiespan, the same as lamb cutlets ; they should be of anice brown ; before they are «ished, they should be laid on a clean cloth to soak the fat from them}; put them round the dish, and picked parsley in the middle: send an+ chovy sauce in a boat, | Chickens a la Reine. — See page 42. Chickens, with Tarragon Sauce. — See page 14. 471 Reo: of Lamb boiled, and Spinage. — ~ Sve page 142. Neck of Mutton boiled, and Turnips. — See page 49. _ N.B. Both these dishes.should be garnished with carrot. A Dish of Tongue, and Barberries. — See page 42. Poulet a la Duchesse. — See page 12. Souties of Mutton, and Cucumber. —See page 38. Tenderones of Veal, and Mushrooms. — See page 12. Dish of Venison Pry. —See page 405. Duck braised (see page 27) and Peas. —See page 353. Loin of Lamb, and Mushrooms. — See page 173. Currie of Rabbit. —See page 16. | Volevent, with a Raggoo. — See page 250. Mg Neck of Veal a la eis! — See page 14. Neck of Venison roasted. — See page 36. Haunch of Lamb, and Chervil. —See page 54, S, A Turkey larded. Ir should be larded very thick, and as low down the breast as possible ; put sheets oi bacon over the breast, and paper over that, but do not press it down tight; when the paper is tied on, put it on the spit; put some good white stuffing in the crop before it is larded ; it will take an hour and a ‘half or better ; > put a raggoo of livers, mushrooms, and sweetbread under the turkey: if it should not be brown enough, glaze it. Loin of Veal. —Sece page 49. Ham braised, and Beans. — See page 14. SECOND COURSE, A Capon. — See page 62. Pigeons. — See page 173. A Leveret. — See page 18. Ducks. — See page 400. Shoulder of Lamb. —See page 171, Rabbits. —See page 10. Jelly Marbre, — See page 74, ‘ | «Ao oa Oe ae Orange Jelly. See page67.0 0) dma NS Blanc Mange. — See page 66. © ht | uonpTe totes ; Raspberry Cream. — See page 82. Raggoo Melé.—See pageQ. . | ae Macearoni. — See page 10. a oe a a Wax Basket. —See Appendix, : e Savoy Cake. —See Appendix, | - Fondues.—See page 17,0 Bibi Ham and Toast. — See page 66. _ ae Oke Asparagus. — See page 8. BRC eI CS Peas. — See page 351 , Stewed Peas. — See page 353. Cauliflower. — See page 18. Tartlets. —See page 44. - Peu d’Amour. — See page 259. eae Almond Cheesecakes. — See page 457. Puffs. — See page 137. _ Currant Tart. —Scee page 57. al Genet So Gooseberry Tart. — See page 75. ; ae Body. oe Apple Pie.—See page 82. oe Apricot Pie. Srone the apricots, put them in a dish, put sifted suger, no water; cover over with puff paste. Cold daubed Fowl. —- See page 161. Cold Rump of Beef daubed, oTRACIER IER and covered with Asple, ~S Ae pat ts _ August 15. ‘i jie bseNo; 228, BILL OF FARE. FIRST COURSE. ||. SECOND COURSE, : Seventeen Dishes of , Side. ) . ——— Sin Torco, Nineteen Dishes of a Side.. 4 of Turtle. 2 Santé... - : Siz Roasts. Six Dishes of Fish. 4 Sea Fish. 2 Fresh Water ditto. ‘olor Gronse: 11 Matelot of Tench. : by tia 1 Pike baked. H was — . : 14 of Turkey Poults: 4 larded. Sia Removes for the Fish. o oe - 1 Leveret. d CRS 1 Haunch of Venison, 2 Sirloins of Beet, 2 Dishes of Chicken boited; 1a la Rene, ... 1 Tarragon. 1 Leg of Lamb boiled. . 1 Neck of Mutton, and a purée of turnips.} top and bottom, |/1° Pigeons. —— te nenemagemmiee | Four Gum Baskets, ‘with Pastry. ~ Four Lardings.— [5>) + Savoy Cakes. 2 Chantilla Baskets. iD Jelleys Masbre. 2°Creams with wafers. 1 Fillet of Fowi, and mushrooms, 1 Fillet of Rabbit, and French beans. 1. Grenadimes, and sorrel sauce. \ 1 Mutton Cutlets, and a purée of po- rt ‘“tatoes. . ® Four Souties: : 2 Apricot Tarts. 1 of Leveret. 1 of Fowl. 1 of Sole. 1 of Salmon. 8 Chartreuse. 2 Timballs. {2 Dishes of Patés; 1 of Chicken, dof Veal. 2 Dishes of Lamb Cutlets, and-cucumber. 2 Dishes ot Blanguet ot Fowl], and truffles. 2 Tenderones of Lamb, and mushrooms. 2 Rozlards, and roots r one ‘on’ each 2 of Grouse, and roots, dish. 1 Chine ot Mutton. Loin of Veal. . | Ham braised, and beans. Rumpof: Beefi ala Daube. iQ Currant Tarts. a Light Legumes, to consist of 2 Asparagus. 2 Peas. . 2 French Beans, 2 Mushrooms. 2 Raggoos Melé.) 2, Ham and Eggs.. 2 Maccaroni’s, 2 Fondues. 2 Cold Pieces, - Flanks.—Two raised Pies. 1 Pigeon - 1 Venison. 474 No, 298. BILL OF FARE, FIRST COURSE. + eee = % ‘Tureen of Turtle. —See Appendix, Soup Santé. — See page 38. 7 | Fish. — See Appendix. ~~ chee eee Matelot of Tench.— See page 77... : Pike baked. — See page'27g, | Haunch of Venison, a ai page 2. _ Roast Beef. — See page Chickens a la Reine. — See page 42, } ‘Chickens and'Tarragon. — See page 14. Neck of Mutton, and a Purée of Turnips. — See ptige 468, | Fillets of Fowl larded, &c. —See page 64. Fillets of Rabbit larded, &c. — Sce page 65. a Grenadines” (see page 86) and Sorrel Sauce. ee “Ap pendix, . . Mutton Cutlets larded.— See page 309. . Purée of Roots. — ‘See page 385," . Souties of Leveret.— See page 53. - Souties of Towl.-—Sce page 85. Souties of Sole. —Sce page 49. A Souties: of Salmon. — See page 345. A Chartreuse of Roots, &c. — See page 61. >. A Chartreuse of Sausages, &c. — $ee page 264, A Timball of Maccaroni, &c, —See page 59. A Timball of Pigeons. — See page 160, is aes A Blanquet of Fowl, and Truffle. —See page 48. -Tenderones of Lamb (see page 26) one Mushrooms. See page 17. _ A Roulard of Mutton (see page 29) ay Roots. — See Ap- af pendix. ; 475 Grouse braised, and Cabbage. Draw the legs of the grouse in, the same as chickens for boiling; lay the bottom of a stewpan with fat bacon, put in the grouse and twelve shalots, a blade or two of mace, two or three bay leaves,a faggot of thyme and parsley ; blanch off three white :cabbages, cut them in quarters, let ‘them boil until three parts done, then put them into cold water to cool; when cold, squeeze them very dry with your hands, then press them witha cloth; tic them up with twine, and put them in the stewpan with the grouse to imbibe the . flavour of them ; the grouse will take an hour to braise, over » avery slow stove3z when they are done, strain off the liquor, ; and skim the fat from them ; put a bit of butter into a stewpan, and set it on the fire to melt, when melted, put a little flour | and stir it over the fire a minute or two, then put in the Jiquor the grouse were braised in; and let it boil for a few minutes, keep stirring it while it is on the fire, to hinder it from sticking to the bottom; if there should not -be sauce enough, add a little coulis; put the grouse on the dishes, three on each dish, and four bundles of cabbage on each dish, (the grouse and cabbage should be laid on a clean cloth to soak the fat from them): put the sauce oyer the .- grouse and cabbage. | abla se - Chine of Mutton. — See page 16. Loin of Veal. — See page 49. Ham braised, &c. — See page 14. Rump of Beef ala Daube, &c. — See page 36.. Raised Pigeon Pie. — See page 180. A Venison Pie. — See page 453. SECOND COURSE. Grouse. Grouse will take about fifteen minutes roasting : baste them well with butter, sprinkle flour and salt the last thing. N.B. They are skewered the same as partridges : put good gravy in the dish; send bread sauce in a boat. ~— Quails. Quatts are skewered the same as. partridges; put a vine leaf over the breast; about ten minutes will roast them : put gravy in the dish: send bread sauce in a boat, ; Pi cn) Turkey Poults. — See page 309. . A Leveret. — See page 18. Pigeons. — See page 173. a, Gum Paste Baskets with Pasties —See Appendix, 4, 2 Savoy Cakes.— See Appendix, _ eS i ‘d . Chantilla Basket.— See page62,. + Jelly Marbre. — See page 74. SU: § AD Od “ Orange Cream.— - See page 302. bp Sake -.. Cederata Cream. — See. page 33. Apricot Tarts. — See page 318." ‘Currant Tart. —- See page 57. | aititranis : . Asparagus. — See page 8. e “Rt » Peas. — See page 351. -| : . French Beans, — See page 9, : Stewed Peas. —- See page 558 Mushrooms. — See page 17. Maccaroni. — See page 10. Fondues. —See page 17. Raggoo Melé.-— See page 9. fen apa Eggs. -— See page 87. eh 2 — A Cold Piece. gy eS TonGuUE, ornamented with fat flowers acccording to. fancy; the dish garnished with chopped aspic. A ham braised, and cold, ‘done the same way, ue 47? August 10. MD. 299. mene OF FARE. FIRST COURSE. SECOND COURSE. Z . Re Ee ; Seventeen Dishes of a Side. i fae : | _ Nineteen Dishes of a Side. Six Tureens.. 4 Turtle. : Sin ae 2 FlemishSoup, Pata 1 of Quails. 2 of Grouse. - 2 of Ruffs and Reeves. 1 Leveret. Six Dishes of Fish, to remove the Soups. | 4 Sea Fish. 2 Fresh Water ditto. — Six Removes for the Fish. Haunch of Venison, ? anions Cakes. Loin of Veal, 4 }Chine of Mutton. Breast of Veal, raggooed. Beef Tremblanc. Neck of Venison. top and bottom. Four Gum-paste Baskets of Pastry. | i Clear Jelly. 1 Orange Souffle. ‘11 Cederata Cream. { Raspberry Cream. Four Fish Entres. 1 Matelot of Tench. 1 Fillets of Sole ala Italienne. 1 Cutlets of Salmon and Capers. 1 Semels of Carp. 2 Dishes of White Collops. Riles & 2 Ditto of Fricassee of Chicken. — | 2 Haricots of Mutton. 2 Ox Rumps and cabbage. 2 Civets of Leveret. 2 Dishes of Fricasseed Rabbit & Onions. ae 12 Asparagus Omelets, 2 Volevents. | : | ' Four Tarts., 2 Petit Patés. 2 Lobsters au Gratin. = 2 Dishes of Chicken a la Reine. 1 Ditto of Lamb, roasted. it Neck of Mutton, and French beans. iz Anchovy Tvasts. 2 Cucumbers, forced. Four Lardings. 1 of a Fillet of Beef a la Espagnole. i Shoulder of Lamb, forced, & sorrel. 1 Grenadmes, with an emince. “1 Pillet of Leveret, and.a Purée of ditto. Fight Legumes. oe 2 Asparagus 2 Peas. 2 French beans. ! blanks. arene ? 2 Mushrooms, : ¢ 2 Cold Pieces. 4 Turkey. and Trufiles. A Ham, 478 No. 229. BILL OF FARE. “FIRST COURSE. Sa T unten of Turtle. — See Appendix. Flemish Soup. — See page 126. Fish.~ See Appendix. A Large Pike baked. — See page 972. Carp baked. — See page 446. Haunch of Venison. —See page 2 2. a Loin of Veal. — See page 49. ae Chine of Mutton. — See page 16. Breast of Veal raggooed. —See page 5. Beef Tremblanc, &c.—See page 13. Neck of Venison roasted. — See page 30. Matelot of Tench.— Sce page 77. - Fillets of Sole a la Italienne. — See page 43. Cutlets of Salmon, and Capers. — See page 81. Semels of Carp. — See page 41. White Collops. — See page 15. Fricassee of Chickens.— See page $7. Haricot of Mutton. —See page 21. Ox Rumps, and Cabbage. — See page 5. Civet of Leveret. — See page 26. Rabbit, and a Purée of Onions. — See page 70. Volevent. — See page 38. : Petit Patés. —See Appendix. Chickens a la Reine. — See page 42. Leg of Lamb roasted. — See page 21. Neck of Mutton (see page 128) and Frenclr Beans. — See . page 34]. Filletof Beef lar dea: i — See page 20. _ Shoulder of Lamb larded, &c. — See page 28. Grenadines (see page 86) with an Emince. — See page 85. . Fillets of Leveret larded, &c, —See page 179. 479 a A Turkey, and Truffles. — See page ey Ham braised. — See page 14, —— an SECOND COURSE. Qu AILS, — See page 47 a Grouse. — See page 475. Leveret. — See page ney ae Ruf’s. and Reeves. tee and reeves are skewered in the same manner as quails ; put bars of bacon over them ; they will take about, ten minutes roasting : put good gravy in the dish. Savoy Cakes. — See Appendix. Gum Paste Baskets of Pastry.— See page 23. Jelly. — See page 31. Orange Souflle. — See page 102. Cederata Cream. — See page 33 Raspberry Cream. —-See page 32. Codling Tart. Surer the tartpan with short paste, peel and core the _codlings, and put them in; put sifted sugar in, and a very little water: finish the same as other tarts. 5 a 3 : Ripe Apricot Tart. Sronx the apricots and cut them in two, put sifted sugar, but no water; and finish the same as other tarts. Currant Tart, -—— See page 57. Asparagus Omelets. — See page 67. Lobster au Gratin. — See page 51. Anchovy Toast. -— See page 79. Cucumber forced. —- See page 445. Peas. — See page 351. Stewed Peas. —See page 353. Asparagus. — See page 8. French Beans. — See page 9. Cauliflower. — See page 18. Cold Pieces. — See page 476. Daubed Fowl. — See page 161. Daubed Rump of Beef, — See page 36. 480 ¥ August Th No. 230. BILL OF FARE. - FIRST COURSE. Nineteen Dishes of a Side. 4. Tureens ot Turtle. Two Clear Soups. 1 of Grouse. 1 of Vermicelli. 6 Dishes of Fish to remove-the Soups. -, 6 Dishes to remove the Fish. A Haunch of Venison, -é A Chine of Mutton, 4 top and bottom. Side Removes. A Goose. A Neck of Venison. A Haunch of Lamb, larded, ‘aa chervil|* sauce. A Neck of Veal a Ja Beshemell!. Four Fish Entres. 1.of Red Mullet, in cases. 1 of Souties of Sole. t of Fillets of Turbot. 1 of Matelot of Carp. Four Entres of Turtle. 2 Collops, 1 white and 1 brown. 2 2 Cutlets. 2 2 Raised Pies of Mutton, a0 2 Ditto of Beef Steaks. 2 of Haricots of Mutton. 2 of Compote of Pigeons. 2 Dishes o1 Chickens a la Reine: with tarragon. 1 Ditto of 2 Rabbits a la Oporto, with beshemell. if 1 Ditto of 2 Ducks, boned, forced, ane Spanish sauce. 2 Risoles, i paste. 2 Crockets. 4 Lamb Cutlets: Qu one 2 bread. crumbed, and! slazed. 2 Dishes ot Grouse, braised, & cabbage. 2 Fricandeaus, and sorrel. 5 Breasts of Fowl, Jarded, and an emince. et a RE A A RR Flanks. A Rump of. Beet a la Mantua. A Ham, braised, &c. &e: boi! at 4 ra : SECOND COURSE. 3 Twenty-one Dishes of a Side. Six roasts. 2 of Turkey Poults, larded. 1 of Quails. - 2 of Ruffs and Reeves. 1 Leveret. 4 Gum-paste Baskets ; 2 with pastry. 2 with Maringues. 2 clear Jellys Marbre. 2 Creams: 1 Blanc Mange, 1 Cederata. 2 Trifles. 2 Chantilla Cakes. : Four Tarts. 2 Apricot. 2 Apple. 2 Peths. 2 Artichcke Bottoms, fried. Four of Shell Fish in Was Baskets. 2 of Prawns. 2 of Crayfish. Eight Legumes. 2 of Peas, 2 of Asparagus. 2 of French Beans. 2 of Cauliflower. 2 Raggoos Mele. 2 Broiled Mushrooms, 2 Cold Picces. TAS sage oh Ge ~ No. 230. , BILE: OF, FARE: 4 SENSE, PRUBSE, | A Tureen of of aa — See 5 dott Vermicelli Soup. — See page 16. Grouse Soup (see page 118) the same as partridge. Fish. — See Appendix. Haunch of Venison. — See page 2 a Chine of Mutton.— See page 16. Goose. Pur ehepped sage and Giep, and pepper and ane it will take an hour to roast. ) Neck of Venison. — See page 36.° 0 ; Haunch of Lamb larded, &c? — See page 54. Red Mullets in Cases. — See Appendix. Souties of Sole. — See page 49. | Fillets of Turbot. — See page 81. Matelot of Carp. — See page 300. - White Collops of Turtle. Ant done in the same manner as. white yeal collops: sprinkle the collops with chopped turtle herbs. Scorch Collops made of Turtle. Ark done the same way as of veal; use turtle for the force-meat in the same manner veal is used, and put all the other ingredic ents that are used for force-meat, see Appendix, " Avraised Beéf Steak Pic. —Sce page 61, A raised Mutton Pie, &c. —See page 35. Haricot of Mutton. — Sce page 21. Compote of Pigeons. — See page 122. Chickens a la Reine. —.Sce page 42. , Chickens, and Tarragon Sauce.— See page 14. Rabbits a la Oporto. — See page 43. Duck braised (see page 27) and Spanish Sauce. — ‘See Ap- pendix. Risoles in Paste. — See page 152. Li \ 482, _ Crockets.—See page 50. Lamb Cutlets. — See page 93. Lamb Cutlets. — See page 233. Grouse braised, and Cabbage. — See page 475. Fricandeau (see page 29) oe Sorrel Sauce. — See Ap- pendix. Breast of Fowl larded, &c. —-See page 112. Rump of Beef a la Mantua. —See page 60. Ham braised. — See page 14. ana teas a nase SECOND COURSE. TURKEY Poults. -— See page S09. | “ Quails. - — See page 475. | Ruffs and Reeves. — See page 479. A Leveret. — See page 18. Gum Paste Baskets (see Appendix); with Pastry (see. page 23); and with Maringues. —See Appendix. : Jelly Marbre. — See page 74. Cederata Cream. —See page 33. Blanc Mange. — See page 66. Trifles, — See page 8. _ Chantilla Cake. —See page 78. Peths. — See page 32. Artichoke Bottoms fried. — See page 187- Wax Basket. — See Appendix. Prawns. — See page 274. Crayfish.— See Appendix. Peas. — See page 351. stewed Peas. — See page 353. Asparagus. — See page 8. - French Beans. — See page 9. | | 2 Cauliflower. — See page 18. : ikt- ae Raggoo Melé. —See page 9. E | & Mushrooms. — See page 17. Broiled Mushrooms. — See page 67. ‘Two Cold Pieces. — A daubed Fowl] ornamented, and a F | Ham. ditto. — See page 476. | : me 483 ; nc iy se. b August 18. ; PNo. 3). BILL’ OF FARE.” 97"? FIRST COURSE, - SECOND COURSE. 4 Seventeen D ishes of G Side. ~ Nineteen Dishes of a Side. {4 Tureens of Turtle. 2 Clear Soup. ny Six roasts. X Six Dishes of Fish to remove the Twreens. 4 Sea Fish. ' 2 of Grouse. j2 Fresh Water. 1 of Quails. y 6 Dishes to remove the Fish. 2 of Rufis and Reeves. Haunch of Venison, d Bes kat hoticm) : Sirloin of Beef, - § p ai mM. {1 of Turkey Poults, ee Side Removes. Loin of Veal a la Beshemell. Four Carmel Baskets. _|Neck of Venison, roasted. A Goose. % with Pastrv. Chine of Lamb, and cucumbers.> 2 with Pastry Four Entres of Turtle. yi Roasted-Sweetbread, done with bread 2 with Maringues. 4 Dishes of Almond Shapes, with creams. crumbs. | - 1as Boiled Chicken, with Sauce, 4 la Reine. 4 Savoy Cakes. 1 Souties of the Liver, and 1 the Tripe, with onion sauce. 2 Orange Soufiles. 2 Italian Creams. Four Lardines. 1 Fricandeau of Turtle, and sorrel sauce. 1 Cutlets of Turtle, larded, and aspara- gus. peas. 1 Fillets of Fowl), and feushriaoi, t Fillets of Rabbit, and French beans. 2 Timbais. ~ 112 of Peas: 1 stewed, 1 plain. 2 Chartrense. 2 Dishes of Grouse, braised, & cabbage. 2 Ditto of Daubed Fowls, and beshemell. Fight Legumes. H2 of French Beans, with sauces 2 of Asparagus. 2 Ditto of Souties of Leveret aad ‘Truffles. IA ate sh gs . - 2 Ditto of Fillets of Salmon and capers. | 2 Ditto of Blanquet ot Capons. ~~ |2 of Fat Livers, in cases, 2 Ditto of Eimince of Mutton and -cu-!'9 of Fondues, in cases. cumber. A % Ditto of Chickens a la Reme. 1 Leg of Lamb, boiled, and spinage. 2 of Ham and Poached Eggs. 1 Neck of Mutton, and a purée of turnips !19 of Italian Salads. Flanks. A Ham, braised, &e. 2 Cold Pieces.” A Chine of Mutton. \ a1 2 No. 231. BILL OF FARE. f FIRST COURSE.” © 1 } is i ae rip r UREEN of Turtle: —See Appendix. .) 65 4 Italian Soup. — See page 20. - tha Soup Santé. —See page 38. mene. Fish. — See Appendix. Wide tke head 4 ‘Trout. — See page 425. Xiah wat Perch. — See page 273. : Haunch.of Venison. — See page @.: Roast Beef. — See page 7. - : Loin of Veal a la Beshemell. — See page 14. Neck of Venison.— See page 36. it: Chine of RE anid Cucumbers. — See page 69. Turtle roasted, Tue part that is roasted is taken from the blade Bone . put it into e stewpan of cold water, and set it on the fire ; when it comes to a boil take it off, if the meat is sufficiently set; put it on a lark spit, and do it over with egg, then put bread crumbs, do the turtle over three times with egg and bread crumbs; tken pour a little clar ified butter over the turtle, tie the lark spit on the roasting spit: about half an _hour will roast it: make the sauce the same as you would for sturgeon, (see Appendix). . Put a little of the turtle soup to | the sauce, after it is rubbed through a tammy ; fat the sauce on the Gian and the turtle afterwards! N.B. All the dishes that are intended for turtle entres should have a rim of paste round them, and a turtle’s head and fins at each end of the dish; the paste may be formed on baking sheets, and baked on them, and laid. on the dishes when baked, See | Turtle braised as Chickens,. ue page 60) and Sauce 3 a 1 la Reine. —Sce Appendix. A Souties of the Liver of the Turtle. -— me page 06. _ ‘Turtle Tripe, and Onion Sauce. — See page 59. © aca |, mnie SK, Pricandeau of Turtle, and Sorrel Sauce. Cura piece of the white lean nreat of the turtle he! shape and size of a fricandeau of veal; lard it very close, and the bacon rather thicker than for ‘ fricandeau of veal; one hour is sufficient for braising it: finish: the same as other jJardings. For Sauce, see Appendix. wart Cutlets of. Turtle larded. Cur about ten cutlets the size and shape of veal one lte lard them very close, and finish the same as veal cutlets. Vor Asparagus Peas, see page 53. ~ Fillets of Fow], and Mushrooms. — See page 64. Fillets of Rabbit (see page 65) and French Beans, See page 9. Timball of Maccaroni, and Chicken. — - See page 59. Timball of Pigeon. — Sce page 160. Chartreuse of Roots, &c.— See page 61. -Chartrense of “usages, &c. — See page 264. Braised Grouse, and Cabbage. — See page 476. Danbed £ RoE ; Boxe two large fowls, puta piece of the prime part of ham (that bas been b: ‘aised) i in the fowls, and then fill them with farce; if truffies are to be ae put six or eight in each fowl that has not been braised, only pecled's put a féw sheets of bacon at the bottom of a stewpan, the bones of the. fowls, and any other giblets or trin nNMIngs that you may have « at hand; puta quart of stock, afew onions, a faggot, three bay leaves, and two or three blades of mace; then put in the fowls and cover thein over with bacon and paper; ‘set them on aslow stove to do very gently for two hours; Wen strain the liquor from the fowls, Sc, and skim the fat very clean from the liquor ; ; put about an ounce of butte _intova “stewpan, and set it on fie fire to melt 3 when melted put as much flour as. will dry it up; set it on the fire, and keep _, stirring it for a-minute or two; then put the liquor that the fowls were braised in, and a bout half a pint of good cream that has boiled ; set the stewpan on the fire, keen stirring it until it boils, let it boil for a few minutes, ‘then strain it through atammy : the sauce should be about the thickness of beshemell: take the fowls up, and put them on a cloth to soak the fat; then put them on the dishes, put the sauce ayer the fowls, but nut ail at once ; it should be put over at 48) | three different times; the Jast time should be just before they are taken out of the kitchen: garnish with paste. N.B. If not cut, they will do either for Pies or orna- menting. | 3 Souties of Leveret. —See page 53. - Fillets of Salmon, and Capers. — See page 345. Blanqguet of Capons. —See page 48. An Emince of Muiton, and Cucumbers, — See page 48. Chickens a la Reine. — See page 42. ‘Leg of Lamb boiled, &c. — See page 142. ; Neck of Mutton, and a Purée of Turnips. — See p. 426. _ Ham braised. — See page 14, : Chine of Mutton.—See page 16. eT IE SECOND COURSE. GrousE, — See page 475. Quails. — See page 475. Ruffs and Reeves. — See page 479. Turkey Poults. — See page 309. Carmel Baskets (see Appendix); with Pastry (see page 23); and Maringues. — See Appendix. ns Four Dishes of Almond Shapes (see Appendix) ; fill them shalf full with Custard (see page 8); and the other half with whipped Cream. — See page 8. | Peas. — See page 351. Stewed Peas. — See page 353. French Beans. —See page 9. Mushrooms. — See page 17. Fat Livers in Cases. —See page 17. Fondues. — See page 17. Hiam and Eggs.—See page 87. Italian Salads. _ Cur the breasts of two fowls (that have been roasted and are cold) into collops, as you would for a blanquet; they may be left rather thicker ; put some chopped aspic in the sauce: finish thesame as Dutch salads. — See page 274. Cold Pieces. — See page 476. 497 August 19. No. 232. FIRST COURSE. - a icing ia Dishes of a Side. Six Tureens. 14 of Turtle. Six Dishes of Fish to remove the Soups. of Sea Fish. 2 of Fresh Water ditto. 6 Dishes to remove the Fish. Haunch of Venison, ip pial Makita’: in of Veal, Side Removes. . Chine of Mutton. Brisket of Beef Tremblane, and roots. and cucumbers. Neck of Venison. 2 Dishes of Fricassee of Chicken and}! . Mushrooms. 2 Ditto of Tenderones of Lamb 32 la Poulet. : Four Lardings. A Fricandeau and Udder, with an emince. Fillet of Beet, larded, and Spanish sauce. Fowl a la Daube, larded, & Italian sauce 2 Rabbits a la Oporto, larded, and sorrel Decade 2 Dishes of Grouse, braised, & cabbage. 2 Ditto otf Compote of Pigeons and Mush- rooms. 2 Dishes of Chicken a Ja Reine. A Ham, braised, and beans. A Fillet ot Veal a la Daube. 2 Dishes ot Curries of Rabbit and Rice. 2 Volevents ; 1 Sweetbread, and 1 Bland quet of Fowl. 2 Dishes of Souties of Mutton, and pi- quant sauce. 2 Dishes of Souties of Fowl! and Truffles. 2 Dishes of Petit Patés of Veal and Ham. 2 Dishes of Small Mutton Pies. a lanks. 4A Raised Pie af Maccaroni. 4A Ditto ala Amiens. '2 Necks of Lamb a Ja Cheveaux de Frize, | BILL OF FARE. SECOND COURSE. Nineteen Dishes of a Side. « Sir roasts. 1 of Quails. 1 of Ruffs and Reeves. 2 Turkey Poults. ‘1 Leveret. 1 of Rabbits. ee EE LED f { 4 Gum-paste Baskets. 08 es Ce Bh I ER Ebr NR i BS MS Four Chaatilla Baskets, 2 of Waters. 2 of Ratifie. 2 Clear Jellies Marbre. 2 Creams. 2 Apricot Tourtes. 2 Apple ditto. Eight Legumes. SS 2 of Peas. 2 of French Beans. 2 of Asparagus, 2 of Cauliflower. 2 Raggoos Melé. 2 Atlets of Crayfish, Four Wax Baskets. 2 with Prawns, 2 with Crayfish. a RS SS SS 2 Cold Pieces. No, 232. BILL OF FARE. fan FIRST PORE Fe shy : ; aii : } , fans . ‘ \ s*® b 4 rtm ol 45 a ) Teeter of Turtle. — See Appeade: er ee ee Soupa \ ta Reine. —- See page Dr econkiheapiabi TREES . — Soup Santé. — See page 38. . ris Lag Tish. — See Appendix. ner heh Matelot of Carp. —See page 269. ..-- ‘Trout, plain, boiled. 4 S¢e,pdee- 405 e-——t | Haunch of Venison. —See page 2. ot a Loin of Veal.— See page 49. px Seren ae Chine of Mutton. — See page 16. ( aves wd wel Brisket of Beef Tremblane.—See page 13. ed Necks of Lamb a la Cheveaux de Pyieze.an- See | page eas. Neck of Venison. — See page $86. Fricassee of Chicken. — See page 37. nurtured A. We om = Tenderones of Lamba la Poulet: — Ste page 26." Rte _ A Fricandeau, with the udder; leave the ae to. the, fricandeau, and finish as page 29 5 “the Emince, see page 85. © Fillet of Beef larded (see page 29) and Spanish Sauce. a | See Appendix. ae fowl daubed and lar ded, Bone a large. fowl, put a piece of ham that tras here braised, and fill the fowl with farce; lard it very close, and i} finish the same as daubed fowl (see page 485). Glaze it, ee 4 the sauce on the dish first, and then’ the fowls" gar nish with” . paste or croutons. ar said Of ’ NB. This is also called'a Hisedisiena of tals i) toon eh Rabbits 41a Oporto larded (see page 43) and Sorrel Sance, o -— See Appendix. . “| Grouse braised, and’ Cabbage. — See pages 45. Compote ef Pigeons. — See page bid hi ) to, cadet & Chickens a la Reine, — See page 42. it poet Ham braised. — See page 14. cen aan Fillet of Veal Ala Daube.— See page 20. Re Bicneoay Currie of Rabbit,— See page 16. | qaarevent of Sweetbread (see page 38) oe of f Blanqut of - age 250. teall Mutton. Pies. — See page 20 > Pays Petit Patés of Veal and. Ham. — See page 405. Pastel Al A raised Pie of Maccaroni. — See page 865. Aa Sette A raised Pie a ia Amiens. — Sceé page 54, ee & 489 | , -. SECOND’ COURSE. Quvaits. = See page 476. Ruffs and Reeves. — See page 479. ‘Turkey - Poults. — See page 309. ALeveret. — See page 18. Rabbits. —Sce page 10. Gum Paste Baskets. — See Appendix. ~Chantilla Baskets. — See Appendix. Chantilla Baskets made of Wafers. | Tits wafers are had of the confectioner. The best that I have had are made by Mr. Gunter, Berkeley-square. The wafers are stuck round the dish in the same manner as the ratifies ‘fill with cream, &c. the same. Apricot Tourts, | _ ‘Tury are made of ripe apricots ; sheet the tourt pans with puff paste, stone the apricots, and cut them in quarters ; put sifted sugar to them, but no water: string them according ‘to fancy. Apple Tourte. Sein the codlings very thin, quarter them and cut the core out; pat them into a stewpan with afew spoonsful of water, and some lump sugar; they do not require much sugar; set the stewpan on a stove, just to scald the apples; when they are soft, put them to cool, and finish the tourte the same as the apricot. Peas. — See page 351, Stewed Peas.— See page 353. French Beans. — See page 9. age 8. Cauliflower. — See page 18. Cauliflower a la 'lamond. — See page 102. Raggoo: Melé. — See page 9. Atlets of Crayfish. Take the fish out of the tails of the crayfish, and put them on skewers, and finish the same as oysters. Wax Basket. — See Appendix. A Cold Piece, — See page 476. se Gib 3 a Ne A Supper for 400, divided for 10 Tables, i in A wo The Cross Table for 24, and the 2 down the Sides for 46 each ; 21 Dishes of a Side for the 2 Sides. . d = | BES w;w “ a ‘d 4S cage a2 8 Be ee es Ss 2 §$.4a% Rat ¢ 3 oo Oe am ith 2 28 Ata 6 € S$23 Vesa.) eee eee 2g3 we et SH deg s a Sarg 2 = LAS Dea ~ ts eg ee stg Be oO = he = 25.0.5 BB eR oe SRS See he tie dees dere hemes PF eee aOPugeceeecs slam | 8 2S Qn ROSS SSUSEACOORS |S Saab eee { RS) Piussamthaeaab am Eh we EAU aa ca Dh BO oy N OQ Q i) > Sex Soups, _ Six Soups, = : removed with — : ‘removed with - §6 Hot Roasts. - ; 6 Hot Roasts. 2 Gum-paste Baskets of Pastry. ' 12 Gum-paste Baskets of Pastry. -42 Wax ditto with Shell Fish. 2 Wax ditto with Shell Fish. BR, 2 Chantillas. . ¥ 2 Chantillas. be 2 Savoy Cakes, 12 Savoy Cakes, 2 Jellies; 1 Orange, 1 clear Marbre,- 2 Jellies. ~ 2 Creams. 2 Creams. 4 Leguimes. 4 Legumes. : 14Cold Pies, \4 Cold Pies. . 2 Cold Pieces. 2 Cold Pieces, 2 Galentine. 2 Galentine. 8 Italian Salads. > [2 Italian Salads. 2 of Cold Lamb. 2 ot Cold Lamb. 2 of Cold Chicken. 2 of Cold Chicken. 2 Drest Lobsttrs, ~ + 2 Dressed Lobsters. '2 Cold Entres > 12 Cold Entres. {4 Almond Shapes, with Cream. 4 Almond Shapes, with Cream. Bein ta for 36 ant 15 Dishes of a ‘4 Table, for 68; 39 Dishes of a Side. Side on each Table. “ Len Soups, . removed with 10 Hot Roasts. 4 Carmel Baskets with Pastry. 4 Gum-paste ditto, 4 Chantillas. 4 Savoy Cakes. ; 4 Jellies, s 4 Creams. ‘ 4 of Cold Lamb. > 4. of Cold Chickens, 4 Galentine. ‘4 Cold Entres. 4 Dressed Lobsters. 2 Cold Pieces. 4 Italian Salads. ‘4 Italian Salad. 8 Legumes. hae «Ned 5 1 Cold Entre. 4 Cold Pies: 1 Dressed Lobster. 4 Cold Pieces. Bi 1 Galentine. bi 4 Almond Shapes, with Cream. 4 Legumes, hot. 2 Cold Pieces tor the Flanks., four Soups, tag removed with 4 Hot Roasts. 1 Carmel Basket with Pastry. 4 Gum-paste ditto with ditta. 2 Wax Baskets with Shell Fish.” ‘#2 Chantilla Baskets. 2 of Cold Chicken. 2 Cold Pies. i i | . 491 August 20, “No. 933. BILL OF FARE. FIRST COURSE. SECOND COURSE. Seventeen Dishes of a Side. : Nineteen Dishes of a Side. 2 Tureens of Turtle. | 42 Tureens of White Soup. | 42 Tureens of Clear Soup. 6 Removes for the Soups. Six Roasts. A Haunch of Venison : a Ribs of Beef, ae top and bottom. 2 of Turkey Poults, pad Removes. 2 of Pigeons. ' {Fillet of Veal a f, Daubé: e A Ham, braised, and beans. Chine of Mutton. 1 of Grouse. Neck of Venison. 3 it of Leveret. | REM SOT STs = UO Ei he Tia te ea ak {2 Dishes. of Chicken; 1 a la Reine, and 1 with Tarragon. |Breast of Veal a la Italienne. Neck of Mutton, and a purée of turnips. 4 Savoy Cakes. _ 4, Baskets of Pastry. 2 Chantilla Cakes. 4 Wax Baskets with Shell! Fish. Four Lardings. EL Te ce tee TE cae ia eee a rs cs aaa 1 Lamb’s Sweetbread, and sorrel sauce. Grenadine, and French beans. 4 Pigeons, and asparagus points, = jj —____ 1 Duck, and olives. Eight Legumes. 2 Raised Pies ; 1 Venison, 1 Pigeon. 1 Timball. 1 Chartreuse. 2 of Peas. 2 Tlishes of Lamb Cutlets, & cucumbers.||2 of Asparagus, ' 2 Ditto of Risoles of Poultry. 2 of French Beate {2 Dishes of Tenderones of Veal andilo\o¢ Cauliflower. Truffles, ¥, 2 Fillets of Mutton, and cucumber. 2 Jellies. 2 Dishes of Fillets of Salmon and capers.||2 Creams. itto of BI et 1& Mushro rae res ae ert! | 4 of Pastry ; 2 Tarts, 2 Cheesecakes, Flank. 2 Cold Piecés-for the Flanks. =—_— Haunch of Lamb, larded, and chervil||4 Raggooes. 492 - No 988. BULL OF FARE. FIRST COURSE. ges Ba | "Torren of Turtle. — See Appendix. White Vermicelli Soup. — See page 16. Soup Santé. — See page 38. _ Haunch of Venison.— See page 2. Roast Beef. —See page7. - Chine of Mutton. — See page 16. Fillet of Veal A la Daube. — Sce page 20. Ham braised, &c. — See page 14. anna ion - Neck of Venison. — See page 36. | sy dine 8 Lamb's Sweetbread (see page 65) and Sorrel Sauce. See _ fppendix. _ Grenadines (see page 86) and French Powers! — See! p. 9. Pigeons larded, and Asparagus Points (seé page 332), They are cut about twice as long’ as peas. — a | Duck, larded. Bone a duck, and Ailie fall of force-meat; then lard.i it ¥ q close and strong, "praise it the same as page 27 ; glaze i it, Bees ‘a - Raised Pie with Venison. —See page 453. Raised Pie with Pigeons. —See page 180: Timball.— See page 59. Chartreuse. — See page 61. Lamb Cutlets, and Cucumbers. —See page 93. D4 Risoles. — See page 47. one oe Tenderones of Veal. —See page 12. soeeit § Fillets of Mutton, and Cucumbers. — See page 48, — : Fillets of Salmon, and Capers. — See page 844. Blanquet-of Fowl], &c.— See page 48. va Haunch of Lamb. — See page 5A. LAr ain ae Loin of Veal. — See page 49, ' : | _ 498 Chickens a la Reine. — See page 42. Breast of Veal a la Italienne. — See page 90. | - . Neck of Mutton, and a Purée of Fur hips. — See page 462. (Okie ase * _ SECOND COURSE, Turxey-Poults. — See page 309. _ Pigeons. — See page 173. i ae Leveret. — See page 18. Grouse. — See page 105. Baskets of Pastry. —See page 23. 2 Savoy Cakes. — See Appendix. ‘Chantilla Cakes. — See page 78. Wax Baskets. — See Appendix. bo Peas. — See page 351. | Stewed. Peas. — See page 353. __Feench Beans.— See page 9. ite. Cauliflower. — See page 18. 3 Caulifower, with Brown Sauce, ‘Disu the cauliftower, and put coulis over it. Be Jelly. — See page 74. | Cederata Cream. — See page 3 Raspberry Cream. — See page es . Currant. Tarts. — See page 57. “A Cheesecake, made the same Size as the Tart. | SHEET a pepe bias pull a4 sha and fill it ihe same. as page 82, . bled Two Cold Pieces. bby page iil ; one Hf ham, or dauméated| and one of tongue, ditto. | Raggoo Melé. —See page 9. ; Maccaroni. —See page 10. . 494 August 21 No. 234. BILL OF FARE. FIRST COURSE. Soup Santé, removed with a HAUNCH-OF. VENISON. a a aS Tenderones of Lamb, with mushrooms. Veal Cutlets, Jarded, and sorrel sauce. n 1S pe) & Two Ducks, boned} & forced, braised, & |> Spanish sauce. Ham and Beans. Chine of Lamb, and cucumbers. Small Mutton Pies. Shoulder of Lamb, foreed, larded,- and French beans. Breast of Veal, and stewed peas. Brisket of Beef Tremblanc, with roots. Three Chickens a la Reine. wn a Ves} s Ro. © |Three Sweetbreads ’ A Fricandeau, o larded, and 2 : 2 Wah MORE sorrel sauce. Petit Patés of ons. Veal and Ham. Beef Collops Turtle, removed with a LOIN OF VEAL. “SECOND COURSE. sae Rye ‘Three Grouse. Jelly.‘ A Trifle. French Beans: ~ An Omelet. Ham and Toast. Cheesecake. ee Apricot Tourte. —— Four Six Pigeons. Ruffs and Reeves. —_ ‘41. Apple Tourte. ee ' Orange Tourte.* an Mushrooms, Raggoo Mele. Brdiled: Cauliflower. Asparagus. Two Turkey Poults: One larded. 495 No. 234, BILL OF FARE. FIRST COURSE. Soup Santé. —See page 38. Haunch of Venison. — See page 2. Small Mutton Pies, — See page 20. Tenderones of Lamb (see page 26) with Mushrooms. oa See page 17. Shoulder of Lamb forced, toseibsie? and French Beans. — See page 28. Veal Cutlets, larded (see page 6 6: 5) and Sorrel Sauce, — See Appendix. : Breast of Veal, and Peas. — See page 43. Ducks braised, &c. — See page 27. Brisket of Beef tremblane, &c. —See page 13. Ham, and Beans. — See page 14. Chickens 4 la Reine. — See page 42. Chine of Lamb, and Cucumbers. — See page 69. Sweetbreads larded (see page 85) and rox Sauce. — See Appendix. _ A Fricandeau, (see page 29) with an Blais 2 See p. 85. ‘Beef Collops. — See page 89. Petit Patés of Veal and Ham. — See page 405. Turtle. — See Appendix. boin of Veal. — See page 49. -~ re SECOND COURSE, Grouse. — See page 475. Ruffs and Reeves. — See page 479. fa i Pigeons. — See page 173. : ' Turkey. Poults. — See page 309. : A Trifle. — - See page 8. Jelly. — See page 31. Peas. — See page 351. An Omelet. —See page 33. Ham and Toast. — See page 66. - Cheesecake, made in a Tourte Pan, = Ga page 457. Apricot Tourte. - — See page 489. Apple Tourte. — See page 489. Mushrooms broiled. — See page 67. Orange Tourte. —See page 98. Raggoo Melé.— See page. Asparagus. — See page 8. Cauliflower. -— See page 18. aia elite | August 22. No. 235. 4 FIRST COURSE. f - 2 , » 4 Soup a la Reime, removed with a LEG of LAMB, bciled, BILL OF FARE. ‘ ‘ SECOND COURSE, Four Ruffs and Reeves. _. LOIN, fried, and Spinage. | — ee Tartlets. Cutlets of Neat’s _ Tongue, - with barberries. Quenels, with Italian sauce. French Beans. Compote of Three Grouse, |} —— Pigeons, ; braised, & cabbage, _ with truffles. 2{|and giblet sauce. < aie | Rice Fritters. > Two Necks of -}}———. Neck of Veal {Lamb aiaCheveaux a la Beshemell. de Frieze, — and cucumber. e Quails. A raised Pie of Venison. A raised Pie of Maecaroni. > Darioles:in paste. Neck of Venison, A Han, braised, roasted. and beans. D v ra) Ce ee ncmmes | SU ra Mushrooms. a Three Chickens |.© Two Rabbits : & la Heins, > a la Oporto, —— with mushrooms, f ‘ Apple Tourte. Blanquet of Semels, with re 8 . Fowl. . piquant sauce. ; Soup Julien, removed with ROAST BEEF. Apricot Tourte. Mushrooms. ee ee Darioles in cups. : A Leverst. Meringues. eeeeeteceeecme all Peas, stewed. A eee Cheesecakés. Two Turkey Poults : One lardéd. 498 | be No. 935. BILL OF FARE. | FIRST COURSE. ae = | Sours i la Reine. —See page 2. | Leg of Lamb boiled, &c. — See page 142. ; . , Quenels (see page 328) with White Italian Sauce. Bee 4 Appendix. Cutlets of Tongue, and Barberries. — See page 42. Grouse braised, and Cabbage. — See page 475. Compote of Pigeons (see page 122). Add truffles. - Necks of Lamb ala Cheveaux de Frieze (see page a ania Cucumber.— See Appendix. — ~ } Neck of Veal a la Beshemell. — See page 14, Chickens @ la Reine. —— See page 42. Rabbits a la Oporto. — See page 43. ‘ Semels (see page 94) with Piquant Sauce.—See Appendix. Blanquet of Veal. — See page 74. ‘Soup Julien. — See page 167. Roast Beef. — See page 7. pines oi a ene ; Ree ™ r Es aie 2 . « SECOND COURSE, RurFrs ad ‘Beeues: — See page 479. Apricot Tourte. — See page 489. Tartlets. — See page 44. Mushrooms. — See page 17. | French Beans. —Sec page 9, se Darioles:in Cups. — See page 39. Rice Fritters. —See page 78. Asparagus. — See page 8. Raggoo. — See page Q. A Leveret. —See page 18. Quails. — See piges75. Meringues. — See Appendix. : a Stewed Peas. —See page 353. | ee. At ea Cheesecakes. —See page 457. a et Apple Tourte.—- See page 489. _ Turkey Poults. —See page 309. A 6G August 23) No. 236.. BILL OF. FARE. FIRST COURSE. |||. SECOND OE 6G : a Vermicellt Soup, |. Two Ducks. removed with a LOIN OF VEAL. French Beans. Lobster, dressed, A Fricassee of Breast of Lamb, Chicken, with grilled, and - mushrooms. piquant sauce. ie A Ratifie Pudding, Currant Tart. : and wine sauce. A Mateiot ef Carp and Eels, &e. A Turbot, and ~ Fillets of Sole, - fried. a aS Venetian Cream. Apple Pie. see ecapieetg a White Collops, (iugetnl lat Beef, and ge ses ‘Sontek TeTATER, &e. ie Macearoni. Spinage and Eggs. Chine of Mutton. ip | L'wo Rabbits. ; No. 236 BILL OF FARE. - FIRST COURSE. Fi V ERMICELLI Somp. — See page 16. Loin of Veal. — See page 49. Breast of Lamb grilled (see page 41) and Piquant Seuce. | —See Appendix. ~ | _A Fricassee of Chicken. — See page 37. A Matelot of Carp, &¢.—5ee page 300. . Turbot, and Fillet-of Sole fried. — See Appendix. | White Collops. — See page 15. ' An Emince of Beef, and broiled Banes. —- See page 229. ! — Chine of Mutton. =+ See page 16: i Kke@ 500 SECOND COURSE. _ Ducks. —See page 406. Lobster dressed. — See page 79. French Beans. —See page 9. Ratifie Pudding. — See page 109. Currant Tart. — See page 57. Apple Pie. — See page 82. ~ Venetian Cream. — See page 32. Spinage and Eges.— See page 45. Maccaroni.— See page 10. Rabbits. — See page 10. ~ August 24, : No. 237. BILL OF FARE. FIRST COURSE... SECOND COURSE. Pea Soup, removed with — | Six Pigeons. BEEF TREMBLANC, and Roots. An Emince of Beef Steaks, with || Peas, stewed. A Crab, picked. pt a SPE I A I A Veal. shalot sauce. ne Fillet of Jowl of Neck of Currant Blanc | Apricot Veal. Salmon, Venison. Tart. Mange. » OP Sree SN Tenderones of orch Ops. of nb,..< bn + Se rch Collops Lamb, and | ardaes Ohms mushrooms. French Beans. Leg of Mutton. | ‘ A Capon. : { . . 2 TI. i : ; ae" “SF 501 No. 287. BILL OF FARE. FIRST COURSE. te — See page 366. Beef Tremblanc, &c. — See page 13, —~Beef Steaks.. — See page 126. An Emince of Veal. hbbycks the lean meat of either loin, neck, or fillet; put : | idea kadhatiall to it, make it hot, put. a little lemon. juice, | _ and a little garlic or shalot vineg gar, a little pepper and salt, ’ and a dust of sugar : dish it, and put bread’ sippets round it, Neck of Venison; — See page 36. Fillet of Veal. — See page 143. A Jowl of Salmon. — See Appendix. ~ Tenderones of Lamb (see page 26) and Mushrooms. — See page 17. pi Scorch Collops. — See page 49. eo Leg of Mution roasted. — See page 137 SECOND COURSE. ¢ PicEoNs, -— See page 173. Picked Crab, — See page 79. __ Stewed Peas. — See page 353. Apricot Tart. — See page 489. Currant Tart. — See page 57. — French Beans. — See page 9: Fondues. — See page 17. | _ A Capon. — See page 62. _ Blane Mange. — See page 64, 502 August 25... | No. 238. BILL OF TARE. .. e / R i 4 ws > Xft | ae ce nae SECOND COURSE. ee % Itahan Soup, a removed with a Th ’ bree Grouse. HAUNCH OF VENJSGON. . | Tenderones and Lamb Cutlets, French Beans -Spinage, Truffles, and cucumbers. a la Créme. in boxes. Ham and se gil Loin of oi cpaciaire Jelly | Raspberry | . Beans. Dia Mek Veal. | | Tourte. ‘Petit Patés of Fillets of Salmon, Mushrooms aad Lobster. rolled, and capers in boxes, : Stewed Peas. Sirlowm of Beef. Shoulder of Lamb. No, 238. BILL OF FARE, FIRST COURSE. [TaLian Soup. —- See page 20. ~ Haunch of Venison. — See page 2. Lamb Cutlets. See page 93. Tenderones and Tiuffles.— See page 12, . Loin of Veal. —See page 49. - Ham, &ic. — See page 14. . Chickens a la Reme.—See page 42. | Fillets of Salmon rolled, &c.-— See page 43. Petit Patés of Lobster.— See page 398. . Roast Beef, — See page 7. Oi, 505 . ; SECOND COURSE. Grovse.—— See page 475. Spinage in Boxes. ~-— See page 387. ‘French Beans.— See page 9. | Raspberry Tourte. | Sueer the tourtepan with puff paste, pat in raspberry jam, and cross bar it: bake it, and finish it the same as other tourtes. — , Jelly. — See page 31. _ Cheesecakes. — See page 457, Stewed Peas. — See page 353. | Mushrooms (see page 17) in Boxes. — See page 387, Shoulder of Lamb.— See page 171. \ August 26. No. 939. BILL OF FARE. FIRST COURSE. SECOND COURSE. Soup a la Flamond, | Aa tage removed with @ Two Chickens, LOIN OF VEAL. > Two Sweetbreads, Jarded, and . sorrel sauce. Artichoke Bottoms, icho} Cauliflower a la Salmie of Grouse. || fried in batter. Flamond. eee Ao Ratiie Pudding. French Beans Peths, bread A Neck of Venison. eye epee eee Two Breasts of t f 1s ee \crumbed and fried, ee o Fowl, jarded, 4 la Créme. and parsley. = and an einince. ’ Chine of Mutton. Pane Pwo Rabbits. | a EE rer 5 ese 504 No 939. BILL OF FARE, FIRST COURSE. ee . Soup a la Flamond.— See page 12. ~ Loin of Veal, — See page AY. . : Neck of Venison. —See page 36. Salmie of Grouse, see Salmie of Partridge, page 126. Sweetbreads larded (see page 96) and Sorrel Sauce. — See Appendix. | _ Compote of Pigeon. — See page 122. Breast of Fowl larded, and an Emince. — See page 112. Chine of Mutton. — See page 10, SECOND COURSE: Two Chickens. — See page 139. | Cauliflower A la Flamond. ~-See page 162. Peths. — See page 32. Artichoke Bottoms fried. —See page 187. Ratifie Pudding. — See page 109. . ‘a French Beans. —See page 9, Rabbits. —See page 10, August 27.” : No, 240. BILL OF FARE. FIRST COURSE. _ SECOND COURSE, © Soup ala Reine, removed with a ee Two Ducks. LEG of LAMB, and French Beans, ‘ Beef Palates, Venison Cutlets Tartlets. | | ‘Stewed. Peas, rolled, forced, Riblet iblette. | and a raggoo. A Fillet | | a | of Veal. s Capilotades of Rabbit, » Ribs of Beef. VA Leveret. Spinage and Croutons. Broiled Fowl, Spanish Fritters. and. mushrooms. |) | No. 240. BILE.OF FARE: ! FIRST COURSE. Soup a la Reine. —See page 2. Leg of Lamb (see page 21) and Trench Beans. —See- page 341. ) | Venison Cutlets Riblette. _ Cor the cutlets from the neck, trim them the same-as- -mution cuilets, except cutting any of the fat, as that is reckoned the most favourite part; do not put them on the gridiron until all the other part of the dinner is dished up ; season them with pepper and salt; have the dish very hot; keep some back to send up a second time: put no gravy on «the. dish. 7 C1 st 506 fy ‘ er: ‘Beef Palates rolled, &c. —See page 6. : Fillet of Veal. —See page 145. Broiled Fowl, and Mushrooms. — See page 175. Capilotade of Rabbit. — See. page 362.04 | Ribs of Beef, — See page 23. fs ee ee SECOND COURSE, Ducxs. — See page 406, Stewed Peas. — See page 353. _ _ Tartlets. — See page 44. Jelly. —— See page 31. | Spanish Fritters. —See page 49. 'Spinage, &c. — See page 45. ai tby date A Leyeret. — See page 18, y 4 August 28. No. 241, BILL OF FARE: _ Be pabatt a ahae Le \ iA Duck, boned, | ; forced, braised, & Calf’s Feet a la | FIRST COURSE. - . . bidawatd' sy Pecik ieake Soup Santé ee ae Two Crosse. removed with a. a0, NECK OF VENISON. | did is . tT Raggoo Melé. eff: «2, Peas.” } Blanquet of Veal Pic Pie. | aggoo Me | e tne ae eas ' and iWiushrooms. sae alanlee ———— oS Eee : E { | | | ee Beef Tremblanc, 2 A Chantilla and roots. Basket. } Mites a te Pouce French Beans. Sea licunres Ham and Eggs. ‘ Loin of Veal. Re %; No. 241. BILL OF FARE FIRST COURSE. el ae Soup Santé. — See page 38. Neck of Venison. — See page 36. Pigeon Pie. — See page 135. Blanquet of Veal, &c.— See page 74. Beef Tremblanc, and Roots. --See page 13. Duck a Ja Italienne. — See page 408.00) Calves Feet 4 la Poulet. —See page 421. Loin of Veal. — See page 49. SECOND COURSE, . Groust. — See page 475. Peas.— See page 351. Raggoo Melé. — See page 9. _ Chantilla Basket.— See page 62. ‘Ham and Eggs. —See page 87. French Beans. — See page 9. Ribs of Lamb. — See page 255, 508 (A ee August 29. 5 “No. 949 BILL OF ‘FARE! ” : FIRST joan SECOND COURSE. a | Soup Cressey;+. removed with a HAUNCH OF VENISON. 2°. Poo Ducks, Stewed Peas. | 2 " Fondues, in cases. Two Chickens sais Riblette. a Ja Reine. Mutton Cutlets : . An Apricot | Neck of Veal a la peDitiel 1 | 4 | Beshemell. Matelot of Rabbit. T'Cauliflowerd la: }| - © i 7 base Leveret. bes | Mushrooms,°« |’ in boxes. Bacon and Beans. Chump of Beef. ¢ , Cae: | No. 242. BREE OF FARE, : | FIRST COURSE, - ; « SOUP Cressey. —See page Zs: 90 ist aenus 3 Haunch of Venison. — See, page2. win Sees accel Chickens a la Reine. See page:42... »as9 beg anit Mutton Cutlets Riblette. + See-page 1334 pdlodeis Neck of Vealala Beshemell, —See page d4.) A Matelot ofRabbit. — See page 368. iY Bacon and Beans. — See page 429. st Roast Beef. — See page 7. ae y 509 ~ .. ~ SECOND COURSE. Ducks. -— See page 489. Fondues. — Sce page 17. Stewed Peas. — See page 353. Apricot Tart. — See page 489. — Cauliflower. — See page 18. ~ Mushrooms (see page 17) in. Boxes. — See page ieee A Leveret. Oe page 18. August 30. No. 243-.. BILL OF FARE. FIRST. COURSE. Pea Soup, removed with a FILLET of VEAL a la Daube, Fillet of Sole ala A Civet of. Italienne. | Leveret. Matelot of Tench and Eels, &c. A Haricot of Blanquet of Veni Fow!, and enison. . mushrooms. Chine.of Mutton SECOND COURSE. Pigeons. Prawns. Stewed Peas. Currant Cheesecakes | Jelly. Hae $F ere ee Spinage and Eggs.) | An Omelet. Twa Chickens : One larded ~ 510 No. 243. BILL OF FARE. _. FIRST COURSE. ie Pea Soup. —See page 366. | Fillet of Veal 4 la Daube. — See page 20. Civet of Leveret. — See page 26. Fillets of Sole 4 la Italienne. — See page 43. Matelot of Tench and Eels. —See page 77. _ Blanquet of Fowl, and Mushrooms. —See page 48. Hazicot of Venison. Cur a neck of venison into cutlets, rather thicker than for braising: finish exactly as a mutton haricot. _ N.B. Strain the liquid that the venison was done in, skim the fat off, and reduce it to a glaze, and then put the roots and sauce into a stewpan, to give the sauce the full flayor of the venison. Chine of Mutton. — See page 16. SECOND COURSE. Picrons.— See page 173. Stewed Peas. — See page 355. Prawns. — See page 32 Currant Tart. — See page 57. Jelly. — See page 31. Cheesecake. — See page 457. An Omelet. — See page 33. Spinage (see page 45) and Eggs, —See page 83. Chickens, — See page 139 \ ; f 2 ple 3 ' August 31. No. 244. BILL OF FARE. “agp ac OL LLC, FIRST COURSE. SECOND COURSE, 1- Maccaroni Soup, ' removed witha _ A Guinea Fowl. NECK OF VENISON. ; 5 Poulard a la | Lobster au Gratin. Duchesse. Small Mutton Pies. | Stewed Peas. me nad r / A Ginger Salmon boiled, Soufile. r . and Sole fried. La Calf ’s Feet, : , Beef Steaks, French Beans. | | - Maccaroni. bread crumbed, and shalot sauce. |, : . ' and Spanish sauce. ‘ Loin of Veal. Two Rabbits. No. 244.. BILL OF FARE. / FIRST COURSE. Ee Mi accaroni Soup. — See page 156. Neck of Venison. — See page 36. Poulard a la.Duchesse. — See page 12. - Small Mutton, Pies. — See page 20. | | Salmon boiled, and Soles fried. — See Appendix. . Calf’s Feet au Gratin. — See page 223.. Beef, Steaks. — See page 126. Loin of Veal. — See page 49. SECOND COURSE, - A Guinea Fowl. — See page 19]. Stewed Peas. — See page 353. Lobster au Gratin. — See’page 51, Ginger Soufile. — See page 108. . Maccaroni. —See page 10. French Beans. — See page Q.. Rabbits. —See page 10. welts 518 September 1. No. 245. BILL OF FARE. FIRST COURSE. Mock Turtle, removed with a ' HAUNCH OF VENISON. A Timball of ay Maccaroni and Chicken. A Paté Goodeveau. French Beans ala Créme. Three Sweetbreads larded, and an emince. ' Fillet of Fowl, and mushrooms. Raggoo Melé. Vegetables. © Three Chickens a la Reine. ‘A Ham, braised, and bens Venetian Cream. Soup Santé, removed with a Raised Pie of — ' Venison. Soup Santé, x Rana removed with a Raised Pie ala Francois. Two Rabbits _ Orange Souffle. Two Necks of Lamb a laCheveaux de Frieze, and cucumbers. Breast of Veal. | . a la Beshemell. ed Artichoke Bottoms, raggooed. Grenadines of Duck, and sorrel sauce. Vegetables. Four Pigeons, larded, and peas. Spinage and Croutons. — Petit Patés of Chicken and Ham Mock Turtle, ‘removed with a SIRLOIN OF BEEF. A. Chartreuse. A Savoy Cake. SECOND COURSE. | EI — \Stz’Partridges. A Carmel Basket | | : of Pastry: A Savoy Cake. oe ‘Cauliflower a da Beshemell. | Morels. Jelly au Marbre. Mushrooms, Stewed Peas. Basket of Pastry. ; A Capon, : : Cederata Cream. A. Levevet. 513) Mod vou Nyyiea§. BILL OF FARE, " nf ) ie .. eae FIRST COURSE, 9? # ined 5 ee . : j Psy HS k Ca US area a A . Mocx Turtle. — See page 29. Haunch of Venison. See, page 2. Timball. — See page 59. Paté Goodeveau. — See page 36. | iS Sweetbreads larded, and an Eminceé. ‘+See page 96." es Fillets of Fowl, and Mushrooms. —- See page 64...) Chickens 4 la Reine. See page 42.. wollte Ham braised, and Beans. —See page: 14.. i if Soup Santé. — See page 38. i—— terol Raised Pie A la Frangoise. See pac? $8.0! ores | Soup Santé. — See page 38. aM vilot Raised Pie of Venison. —See page 453.) aa Necks of Lamb ala Cheveaux de Frieze; and Gagtimher. — See page 48. aiddsk Breast of Veal a ta oe ‘abol) BralseE a breast of veal in‘a white braise ane quite’ ten- -der, then take it up, and trim it according to the size ofthe dish that it is intended for; put it on the dish, and the beshemell over it, first being ‘seasoned with pepper and salt, lemon juice, a little sugar, ind a few drops of garlic vinegar. Pigeons larded (see page 332) '@ Stewed nea See page : 353. Grenadines of Duck, larded. Cur the wings from a duck, quite close tothe pha bone, pull the skin off, and lard them, bone the legs, and fill them with forec-meat ; put sheets of bacon on the bottom of a stewpan, putin a few onions, a faggot, a few blades of mace, three or four bay leaves, and the bones, &c. of the duck ; L : | hae _ then put in the grenadine, and a pint of stock, cover tae duck with sheets of bacon and paper, put the cover on the, stewpan, and set it on the fire; let it simmer for an hour, then take it up, and finish as other Jardings, &c.; put sorrel sauce on the dish, and the duck on the sauce: garnish with . paste. Petit Patés. — See Appendix. Chartreuse. — See page 61. Mock Turtle. — See page 22. Roast Beef.-—See page 7. ee eT EMER a SECOND COURSE. © Partridges. — See page 7. ‘Savoy Cake. — See Appendix. : Carmel Basket, &e. — See Appendix. , Cauliflower. — See page 18. French Beans. +- See page 9. Morels, — See page 307. Raggoo Melé. —See page g. _ Jelly Marbre. — See page 74. Venetian Cream. — See page: 39. A Capon. — See page 62.. Rabbits. —- See page 10. Cederata Cream. — See page $8.5 ea Orange Souffle. — See page 102. ’ Mushrooms. See page 17. ’, Artichoke Bottoms. — See page 44- - Stewed Peas. — See page 353. - ». Spinage and Croutons. — See page 45. Savoy Cake.—See Appendix. Basket of Pastry. —See page 23- _ A Leveret. — See page 18. a _ Fried Beef, [- White Collops,. : _ | and cabbage. and mushrooms. || ad ’ i i, i ae <4 hs i’ rite | September 2. ine No. 246. BILL OF FARE. ARSE COURSE. - ois] Me dviniéelli Soups, ‘ removed with a NECK OF VENISON. SECOND COURSE, oust princes) i 34 : ) hig aed : i Re en aig cae, a Veal and Ham broiled. ~ aire Reps. Cutlets, &c. larded Sweetbread. 4 ’ 7 A Trifle, | Leg of Lamb, roasted. a eo | 4 Ham and Paes French Beans. A Guinan Fowl, Loin of Veal. No. 246. BILL OF FARE, Re eee a inne - FIRST COURSE, V eRMICELLI Soup. — See page 16, | Neck of Venison. —See page 36. Veal and Ham Cutlets. — See page 197. | Fricassee of Chicken (see page 37) and a larded Sweat, bread in the middle of the Dish. — See page 6. Leg of Lamb roasted. — See page 21,0. White Collops, and Mushrooms. — See page 15. . Bubble and Squeak, or fried Beefand Cabbage. Cur slices of cold boiled beef, that has been corned 3 cut, fas ameny sion of’ fat as lean, Boil same white cabbag “| sale - leg 7 516 © squeeze it very dry, end chop it quite fie : then fry the beef, sprinkle a little pepper over it; a very few minutes will do it; forif itis fried too much, it *pecomies dry and hard ; it only wants to be made hot + take up the beef, and put it _ on the back of a sieve, then put in the cabbage, sprinkle a little pepper and salt on it, keep stirring it while.on the fire; | it should be kept'on the fire un tilit hassoaked’up all the fat, | - and becomes quite.dry: then put the cabbagetin the middle. | of the dish, and the beef round it, a piece of fat and apiece » of leanj‘one after the other. N.B. The cabbage should be raised, as high as the quan- q rity will admit of : ‘garnish “with.carrot ‘cut in. what. shape... fancy’ directs ; ‘put a carrot ewe on the middle of ‘the | eabbage-- - cious, ‘ebantid tabaall Loin of Veal. — See page dQ cletiniapeiniit: Glenen -| oo comeing ates sileabeigsn cteliaiae — . : ge “SECOND ‘COURSE. at want | | Parrarpers. — See page Ae Se Eee ~Peas.—See page 351. ‘Mushrooms br oalieds ee ei page 67; panne oncorssee oitonail rr ; ae Ss | | fam and Eggs. —-See page 87. nile a ) ceo be nt A Trifle. — See page 8. vicdinSilae a De RA, French Bedtis.++See page 9. gi a | __A Guinea Fowl larded.— See page 191. betes a PLL IL I IP I a a Be cr 5 + A September See No. 247.'" BILL” OF FARE. FIRST COURSE. “SECOND COURSE. Soup J ulien, removed with 2 CHINE of LAMB, and Cucumbers. Four Partridges. , F 10 22 » Peas,, stewed. _ rah ee Fondues, in cases. ‘ Ox Ruinps, doit bas tes Venison Cutlets. | and cabbage. eee > S9e8Gt} A Neck of |: una Apple Pie, ay : Mutton, roasted. A \Fricandeau, - and sorrel, - | Mushrooms, rece sea in boxes. Croutons. Tio Rabbits. | A Civet of Leveret. Sin call Ribs of Beef. |. 617 P c' No. 247... BILL:OF FARE. < : er EST TO — COURSE, we seatlframe - aa ; ~ + a ik a ise) 9 eee Sour, sialic —- See: page 167. se LR EG ae _ Chine of Lamb, and Cucumbers. — See ppee 69. Ox Rumps, and Cabbage. See page 5.” - Venison’ Cutlets Riblette. — See page 505. ake of Mutton roasted. — See page 128. . Civet of Hare, or Leveret.— See page 26... Fricandeau (see page ah and L Sorel Sauce. foot: Ap-| pendix. ygalarw th 2 Bibs ei Bel, — - See Page § 23. - 5 AA SECOND, COPRSE: « Four Partridges. — See page 7. Fondues.— See page 17. Stewed Peas. — See page 353. Apple Pie.— See page 82. Spinage, &c, — See page 45. | ; Mushrooms (see page 173 in Boxes. — See Page $87. Rabbits. — See page | Ie. | yf » | .29 _ Septeniber 4, Ne, 248. BILL OF FARE. FIRST COURSE. ee SECOND CGURSE. Soup a la Flanond, removed with a NECK OF VENISON. $$$ | rt ae Salmie of Small bs Peas. Raggpo Melé. P stadia aoe Rilaaaie seni Pies. © Six Pigeons. Small Chantilla | Currant Pastry. Cake... | Tarte Beef Tremblanc, and roots. ; Pre, Sea ys Fow) a a NCA SRIMESIBEOF | ‘Matelot of An Omelet Souffle. French Beans. Beshemell. Rabbit. - A Chine of Mutton. 3 A Shoulder of Lamb. FIRST COURSE, | Souve a la Flamond — See page 12. Neck of Venison. — See page 36, Small MuttomPies, — See page 20. Salmie of Partridges. — See page 126. ‘ Beef Tremblanc, and Roots. — See page 13. Matelotof Rabbit.—See page 368. Fowl a la Beshemell.—See page 115. Chine of Mutton, — See page 16, 519 ». » ~SECOND COURSE, | . healt oes ae" 5 eA Picrons. —See page 173. . # ' | “a Peas. —See page 351. Raggoo Melé. —See page 9. Chantilla Cake. — See page 78. Currant Tart. — See page 57. Small Pastry. — See page 23. — French Beans. — See page 9. Omelet Souffle. — See page 33. Shoulder of Lamb. —Sce page 171. September 5. | Pita No. 249. BILL OF FARE. FIRST COURSE, Re Rice Soup, removed with a~ HAUNCH OF VENISON. Catlets of Mutton Two Partridges, ' Ribelette. stewed, & cabbage. | Fillet. of Veal. SECOND COURSE. , ¢ a | Two Chickens: One larded. ae Artichokes. Codling Pie. f | Jelly. : | Currant Tart. HP) oy IAL AS 2 Breast of Lamb, grilled, and Stewed Tench, cucumber sauce. Chump of Beef, » A Leveret. French Beans. 520) No, 249. BILL OF FARR. FIRST COURSE, Rice Soup. — See page 93. Haunch of Venison. — See page @. Mutton Cutlets Riblette. — See page 135. _ Fillet of Veal.— See page 143. S Stewed Teneh.— See page 77. ‘ai Breast of Lamb, and Cucumbers. — See page 41. Roast Beef. — See page 7. natridses (see page’37) and Cabbage, —- See page 5. . SECOND COURSE. CHICKENS.— See page 130. Artichokes, — See page 429. 4 - Codling Pie. — See page'82.+-—-..-—-—- Jelly. — See page 31. Currant Tart. — See page 57. French Beans. — See page 9. A Leveret. — See page 18. 32, : September 6. yes ai bi: No. 250. BILL-OF F PARE. - a. eo = FIRST COURSE. ~\¢}| « ” SECOND COURSE. Soup Cressey, i removed with a Four Part ridges. WECK OF VENISON, "0° Sieg ‘s0% ~~ 29408 PN Spinage,. ° |) French Beans Calf’s Feet, A Raised Pie, in boxes. 4 la Créme. and with Mutton oan _ piquant sauce. | and Potatoes. Ch bial: cakes 4A Davison Darioles, Pie. ;: in paste, APike, | A Fillet of | A Matelot.} > - baked. } — Veal. -of Teach, |7 i " op te te, Gauliflawer ala . ~ Fondues, A Casserole of || Loiu of Lamb, Flamond. in cases. Rabbit and ©} |. braised, and Rice. French beans, ¢ . ts A Guinea Fowl Larded. No. 250. BILL OF FARE, FIRST COURSE. | Soup Cressey. — See page.47. Neck of Venison. — See page 36.’ Fillet of Veal. — See page 143, A raised Pie with Mutton and Potatoes. — See page 57. Calf’s Feet (see page | and Aiguent Sauce, — See Appendix. ; Matelotof Tench. — See page a7, Pike baked, — See page 272. 52% Loin of Lamb (see page 6) and Freneh) asa — Seé page 341. A Casserole of Rice ane Rabbit. — See page 100. Chine of Mutton, — See page 16. ea | SECOND COURSE. ParrripGEs. — See page 7. French Beans. — See page 9. Spinage in Boxes. — See page 387. ~ Darioles in Paste. — See page 39. Damson Pie. — See page 57. Cheesecakes. — See page 457. Fondues. — See’ page 17. Cauliflower a la Flam ond. — See page 102, A Guinea Fowl larded. — See page 191. - September 7. , No. 951. BILL OF FARE. — ST COURSE. Pa a aren et aa SECOND COURSE: Er A Capon. Soup Santé, removed with a LEG of LAMB, boiled, LOIN, fried, and Spinage. Four Pigeons } ala Crapaudine. French Beans. s{{Lobster au Gratin. Ips of Venison Riblette, Spanish — Chantitla. | YS ‘4 ; Two | A Ham, Three Fritters. Basket. Apple Pie: Chickens | braised, and a Sa | a ala Reine. greens, | stewed, and truffles. An Omelet, -Wwith sauce. Cauliflower. | Faricot of Beef, bin abet | Petit Patés of and roots. ideas’ Loin of Veal. “6 ere IRR AG ROAR NE 523 No. 251. BILL OF FARE. a FIRST COURSE. Soup Santé, — See page 38. 7 ' Leg of Lamb boiled, Loin fried, &e. — See. page 142. Cutlets of Venison Riblette. — See page 505. Pigeons a la Crapaudine. ~ See page 100, -.| Partridge and Truffles. = See page 37,. ) Chi¢kens 4 la Reite. See page 42. Ham braised. — See page 14. : Petit Patés of Sweetbread, — See Appendix, ) Haricot of Beef. — See page 149. | Loin of Veal, — See page 49. SECOND COURSE. A Caron.— See page 62, French Beans. — See page 9. Lobster au Gratin, — See page.51. Apple Pie,— See page 82. Chantilla Basket. — See page 62, Spanish Fritters, — See page Ol. An Omelet. — See page 33. Cauliflower, — See page 18, Leveret. — See page 18. September 8. piNov. 252.) BILL OF FARE. Pa FIRST COURSE, ' {| __. SECOND COURSE. (Piidoe mais Nae ne bY eto Semen ey magenta Ee ea rv, four Partridges. Y s : Soup & la Reine, removed witha (+')) | HAUNCH OF VENISON. PES SOB RE ene a Pah Mey j t " : ’ Blenquet of A Civet of so pee ede French Beans. Fow], and Leveret, and : mushrooms. small onions. _ fanny see ae pS DOT weal — hsltod dave. |. he Orden Haunch of Lamb, Apple Tart. Jelly. Plum Tart vs i ’ aa - ’ ‘ : e larded} fant igd GO“. IbTISiGig Mts. JO ata 2 chervil sauce. as ; eid b hae ie ru <= ane Se EID SL mI ee a Bout Saigneux, Cutlets of Sweet: |... Prawns. “with breads, with eee sauce hactis. fine herbs, Sr FOR J4 —— HOBO. £ i oo8 all asnetsatiiven Sonal tte Sirlofi of Beef. 7 Se MEE ; 34 a : 4 f ts eye - a8 > ye eis Lite i ‘No. 252. ‘BILL OF FARE. FIRST, COURSE, we = Soup 3 Sa Reine. — See page 2.) 9 Ome” ~Haunch of Venison, — Seepage ® 2. ~~ ened dor A Civet of Leveret. +2See:page 26. jie} up yopn) Blanquet of Fowl cee page. nis. and, ae Poet —Seo page 17. fy Avesta y | page 54, . ike tee vee Cutlets of pT ai fest 5 page 158, Dy aie A Bout Saignenx, and Sauce Hachis,~ zee page 2 573. rs Roast Beef. — See page 7. 2k ‘Satie anh ae ; SECOND COURSE. Pimee AGU Qnbld tic ok ~~ French Beans. — See page 9. | Artichoke Bottoms fried. See pa page 187. Ge oi / , Orlean Plum Tart.. STONE the plums and, Split them, in two, and finish the same us other tarts. ~~ ~ __ Jelly. —See page 31. : | : Apple Tart. —See page 83." ~ } Prawns. — See page 327. <3 Cauliflower, — See pagegsy -- .cvod ME. om TOTMAA. ¥ _ Rabbits. —See'page-10. ee aod el & Tao Y Yo wiod Sil te P—.sorias’ a ig OT { a't shes bus h o@ho. 953; obi, oF ae ip FIRST COURSE. \ PB en tae awe = ots Vermicelli Soups removed with a LOIN of VEAL a la Beshemell. 3 1 " Six Pigeons, AG? gn ge hd Croutons. hree Sweetbreads waka, “keg - Three Partridges, Maccaroni. and cabbage. 5 sorrel sauce. - Neck of Venison, roasted. Poultry Liver, i mee * in’ édse. °° « SWOLITE Canlifigwets la . Créme. « ee eaten RCTS ar | Two Breasts of © Fowl, larded, and an emince. ee + A Chine of Mutton. Ox Rumps, and roots. Two Chickens. No. 253. BILL OF FARE, ~~ FIRST COURSE. V erMiceLut Soup. —See page 16. Loin of Veal 4 la Beshemell. — See page 14. Partridges (see page 37) and Cabbage. — See page 5. Sweetbreads larded (see page ss and Sorrel Sauce. — See Appendix. Neck of Venison. —See page 86. Three Breasts. of Fowl] larded and an Eininee, —Seep. 112 Uf Ox Rumps (see p. 5) and Haricot Roots.—See e Appendix, Chine of Mutton. — See page 16. ~ SECOND COURSE. Prcrons. —See page 173. Maccaroni. — See page 10, Spinage. &c. —See page 45. Damson Pie. —See page 187. Cauliflower. —See page 18. ~ Poultry Livers. —See page 94,° --Chickens.— See page 139. 57, September 10. No. 954. BILL OF FARE. FIRST COURSE. io meagee = SECOND COURSE. ‘ Soup Santé, removed with a ‘Four Partridges, a. HAUNCH sie! VENISON. is ; 3 pee 7 mld hat 3 &od Beef Olives, and fl. French Beans. Raggoo Melé. | PS, small onions. m4 PAGOTIISAEL TD Z ; tian’) cack Fit te | | Aeaptile : f Rhenich a et of braised, “and amb, an . Fe | tS Cake: Cream. eal. Gell a French ‘8 ; | beans. ST Ham and Eggs, | Cauliflower. » Compote of .. Minced. and Pigeon, &c. broiled Chicken. ; Ribs of Beef. A Guinea Fowl. “No, 254. BILL OF FARE. “ FIRST COURSE, | Soup Santé. — See page $8. Haunch of Venison. — See page 2, Scorch Collops. — See page 49. a . Beef Olives, and Small one | Bort the onions in stock, until it comes to.a glaze, ther put coulis to them. Leg of Lamb roasted (see page 21) and French Beans. — _ Bee page 341. _ Ham braised. — See page 14. 508° Fillet of Veal. — BPs page 1 143. | Minced and broiled ‘Chicken! See page 126. Compote of Pigeonsi-e 2 See page 12. Ribs of Beef. — See page 23. _ : et eH _ SECOND POURBE, Panraipass.— See page ". Raggoo Melé. — See page 9. French Beans. — See page Qs -Rhenish Cream. —See page 50. bsDalevon ~- Chantilla Cake. — See pags 3€ 78. yar Sune ee y Jelly. — See page SI.” spel InGieieipenannen ammcmmcenemns Cauliflower a. la Flamond. — See page 102. ~ wAs J CX Ham and Eggs. — See page Sy amy : | _A Guinea Fowl. ~~ See page 190 ata Gauen the | ne a e September 11... No, 255. BILL OF FARE. FIRSP COURSE. ~ oon aL ERT A treme ~ SECOND’ COURSE. Italian Soup, . |» | removed with a He. Four Partridges. NECK OF VENISON. A S&lmie of Calves Livery and: Crayfish. ; af ae and Partridge. Bacon, .&e. sl sth / 5 : , a Beef lane, Apple Pie. and roots. | ( a Small Pork Cutlets, with}} Cauliflower.’ |. |: Anchovy) Toast. Mutton Pies. mashed potatoes. : Bets Fillet of Veal. Shoulder .of Lamb.” > . a ‘a ~ ea aheneiminceeadlieies ieee korinek, ae od t s \ - - + a on bb een areagiaree Tame 529 No, 255. BILE OF FARE. — : ARAL qt) chia on? ena i: ? Loin of Veal. — See page 49. } Haricot of Mutton. — See page 21. Small Ham, and Greens. — See page 14. Roast Beef. — See page 7. ae a 551 SECOND COURSE. _A Guinza Fowl. — See page 191. French Beans. —See page Q. Currant Tart. — See page 57. Savoy Cake. —Sée Appendix. Darioles. — See page 39. Raggoo Melé.— See page 9. | ; Flappers. Be ; FLAPPERS are young wild ducks: roast them fifteen minutes) | i 4s September 13. No. 257. BILL OF FARE. FIRST COURSE. SECOND COURSE. foseanlieaieaiied { : } Flemish Soup, removed witha LEG of PORK, roasted. - Four Partridges. A Apple Pi Cauliflower’ - : Shoulder of Lamb,|! ot aad le a la Créme. A Fricandeau, val rg and sorrel. rashed, anc een i ee eee . blade bone broiled. | Jelly. | A Neck of Venison. - Artichokes, Spanish Fritters, A Roulard of ik te Mutton, and shalot sauce. Veal and Ham Cutlets. A Leveret. A Fillet of Veal. | $ ¢ , " §32 anf f : ee > - a: 3 .S No. 257. BILL OF FARE. ; ine F ey FIRST COURSE. 1 Beeson Soup, See page | 2126. bapa » Leg of Pork roasted. — Seepage 187. Shoulder of Lamb hashed and broiled. — See page 183. Fricandeau (see page 29) and" Sorrel Sauce. — See © se | pendix. | | Neck of Venison. — See page 36. Fillet of Veal. — See page 143. . Roulard of Mutton (see page 29) and Shalot Sauce. ~ es See Appendix. ; Veal and Ham Cutlets. — See page 197. mee We Y ‘ if — - cane = ¢ TRE Be eee =—s oon PUN SVS; : 5 t | 4% "SECOND COURSE. Ti oes er PARTRIDGE. ~~ ee page 7... Ns Gap : Cauliflower. See page 18. 4 Apple Pie. — See page 82. Jelly. — See page 31. cia | Spanish Fritters. —See page 91. = mr ibig Artichokes. — See page 429. See eee nasew wae A-Leveret:—See.page iB 1 | minke lend EE EE Be oe (OS i September 14.” No. 258. BILL OF FARE. FIRST COURSE. - SECOND COURSE. *~ ' Soup Cressey, Ai “+ Six Pigeons. removed with a ‘LOIN ‘OF VEAL. wey : ‘ __.|Spinage and Eggs.|_ |Escaloped Oysters, An Emince of _| Beef Steaks, with || — mec Veal. shalot sauce. Sale ; bas ’ - 4 ‘ Ta ‘ | Ginger ~ Orange Wage of. Apple ‘Tart. Soufile. Tourte. Hashed Pork A Pike Calf’s Head. ; ipaked, &c. |} . roasted. ie Maccaroni. French Beans. * iu = Hashed Veuison. Chicken. a oe err 4) Le Two Rabbits.’ A Chine of Mutton. epcety | Fricassee of No: 258.. BILL OF FARE. et FIRST COURSE. : Soup Cressey. — See page 47. : - Loin of Veal. —See page 49. : Beef Steaks. — See page 126. - An Emince of Veal.—See page 501. - Pike baked. — See page 272. Neck of ‘Pork roasted, —See page @1, Hashed Calf’s Head.— See page 3.. Fricassee of Chicken. —Seé page 37, Chine of Mutton. — Seepage 16. . y Hashed Venison. — See page 419, | : 7 ee | SECOND COURSE, > “1c 4\beae POE Piczons, — See page 173. _ Escaloped Oysters. — See page 24. | _ Spinage (see page 45) and Eggs, — See page 83." De des Ginger Souffle. — See page 108, | Orange Tourte. ORANGE tourte is made of orange marmalade, and - finished as other tourtes : how to are: the mar malade will be mentioned. Apple Tart. — See page 479. French Beans. — See page 9. « | Maccaroni. — See page 10. a ot Rabbits, — See page 10. * 7 September 15. 6 Beri oC No. 239. BILL OF FAREDED = FIRST COURSE. | SECOND COURSE. Soup Sante, removed with a HAUNCH OF VENISON. Two Flappers. Artichoke Bottoms Cauliflower a la Stewed Partridge,} |Lamb Cutlets, and fried in Batter. Flamond. and cabbage. ° sauce piquant... |j————— we RR ee Leg of } | Neck of Cake. Basket. Lamb, A Sucking Veal ala roasted. 1B. Beshemell. Savoy al | Chantilla He ANE St A eas Eges a la Trip. Peths fried, &c, Petit Patés of Veal| {A Duck 4 laDaube, and Ham. and Spanish sauce.| | A Guinea Fowl, A Sirloin of Beef. | Larded. No. 259. BILL OF FARE. FIRST COURSE, | Soup Santé. —See page 38. Haunch of Venison. — See page 2. _ Stewed Partridge (sée p. 67) and Cabbage. — See p. 5. . Lamb Cutlets (see page 93) and Sauce SN — See Appendix. | Neck of Pork. — See page 21. A Sucking Pig. — See page 60. - Neck of Veala la Beshemell. — See page 14, Leg of Lamb roasted. — See page 21. ‘Duck ala Daube (see page 27) and Spanish Shaan Nee Appendix. Petit Patés of Veal and i — See page 405, ~ Roast Beef. —See page ee SECOND. COURSE. Two Flappers. — See page 531. _ Cauliflower dla Flamond. —See page 102. Jelly. —See page 31. Artichoke Bottoms fried. — See page 187. Chantilla Basket. — See page 62. Savoy Cake. —See Appendix, . Peths. — See page 32. Eggs a la Trip. — See page 39. A Guinea Fowl, larded. — See page 191. 536 ee , September 16. No. 260. . BILL OF FARE. BIRR ci a SECOND COURSE. Rice Soup, removed with a Four Partridges. -LEG of PORK 4a la Boisseau. Fricassee of G ; ciety : renadines,... ||» French Beans. y » .Prawns. ats and sorrel sauce. |}: ~ 1) a >: ber fesse of se eartettior taint watt ILL LPL LPL September We No. 261. BILL OF FARE. ‘FIRST COURSE. * ~ |} spcOND’ COURSE. —— Soup Julien, | peued with & “A Guinea Fowl, LOIN of VEAL 4 la Beshemell. Larded. Sean ray aap TR RE RSET aT A Ciget of Pork Cutlets, and Leveret. mashed potatoes, |} mall Omelets, and sauce. Cauliflower a la ¥ lamond. A Leg of Lamb, roasted, and French beans. Apple Pie. A Souties of » : . Mutton, and sauce poivrade, A Currie of Rabbit and Rice. French Beans. Spinage, in boxes. Ribs of Beef. Six Pigeons, ‘No’ 261. BILL OF PARES FIRST COURSES? — .2s90:eraéE ; Soup Julien. — See page 167. Loin of Veal \ la Beshemell.—See page 14.°'~ Pork Cutlets, and mashed Potataes. — See page’ 96. __Civet of Leveret.— See page 26. Leg of Lamb roasted (eee) page 21) and French Beans. _— See page 341. : Roast Beef.—See page 7. -_ Souties of Muiton (see page 38) and Poivrade S panceye= See Appendix. _ ee ere Currie of Rabbit. — See page TOs et qo vem ‘ y ve ; ( " 1 Ma. H SS ’ j ‘Ve : t i i SECOND COURSE. . A ane Fow!].— See page 19}. rit salting Cauliflower. —- See page 102. we any e Small Omelets. — See page 266. S eer oe Apple Pie. —See page 82. anal rc Spinage mm Boxes. — See page 387. te We | French Beans. —See page 9. Ae o ee Pigeons.-+ See paget7g. | fo" z | | ‘apish has Gidil ; 539 September 18. No. 262. BILL OF FARE. FIRST COURSE. SECOND COURSE. TR f RE Mock Turtle, removed with a 1 Five P artridges. NECK OF VENISON. Ir Si eihrends;| Spinage and | Mushrooms, : ded . . A Matelot of Croutons. broiled.- e Rabbit. an emince. cris, Apple Pie. | — Jelly. | Savoy Cake,| a la Reine. f —— « ememeianees Seteinenecnacerp tenet Grenadines of ||Attichoke Bottoms, Duck, and raggooed. sorrel sauce. © Tenderones of — Lamb, and roots. French Beans ala Créme. = Chine of Mutton. : A Leveret. No. 262. BILL OF FARE. FIRST COURSE. era Mock Turtle. — See page 22. Neck of Venison. — See page 56. Matelot of Rabbit. — See page 368. Sweetbreads larded (see p. 96) and an Emince.—Sce p.85. Loin of Veal. —See page 49. Chickens ala Reine. — See page 42. Ham braised, &c. —See page 14. | Chine of Mutton. — See page 16. ‘Grenadinks of Dack (see page 513) and Sorrel Sauce. — See Appendix. * ie ~ Tenderones of ey Gee page 20) and Haricot Roots— See Appendily MTA SO SETTa ' SECOND COURSE, whe: RR Panthinces. — See page 7, Sathort Baek: Mushrooms broiled. — See page 67... bent: she “Spinage, &e. — See page 45. an in bp esiag shine Savoy Cake. — See Append. TG HE havy-siergievty. oc ~ Jelly. —See page 31. aoa 4 Apple Pie. SEAN See page 80, ' irene abi iaasi ieee nana enAeciianad itty French Beans, — - See. page §= eRe PPE - Artichoke Bottoms. — See page 440 ri wh vige | haw leo nd} 4 A Leveret. +See page 18. RNs I SM een La $ a Seprember ae No. 963. BILL OF FARE, FIRST - COURSES! Q.IELE SECOND COURSE. x 5 e Soup a la Reine, removed with a HAUNCH of LAMB, and French Beans. Two Flappers. y | A raised Pie with: Mutton & Potatoes. Venison Cutlets | Riblette. ~ Cauliflower. Raggoo Melé. Neck of Veal a& la Beshemell. Gents Poe - Cake. ei Hy Lal ¥ : ; A Fillet of Pork, and sauce rober.. A Salmie of — Partridge, &c.’ x - ‘ . 7 } aut a ead : ct T 0 Maccaroni. Trent iRese : Chump of Beef: “Ribs of Lamb, re ; ‘ \ O41 ‘ ‘ SS No.263.., BILL OF FARE Ow” ot ria : Fe AR I, ey, eS ares Pe | ' Seen een os Pieathaiicti Sie “ ¥ “ (PHITC 1] } no niet Ram ~ , Ke t ae vero * i ‘eye, P Hy : te ae pes is re. © FIRSTICOURSES ti 3 : Se ee RC Oy ee = Yous y Wi ‘yt : | ) ¢ O by } F H A es Fis og | “Siete Seen oF 454) stohedD da ied , i | ‘ one a Sovpai dla Reine. — See page 2 2. Hatch of Lamb (see page 54) and French Beans. on See _ Page 341. “Ar raised Pie,-with Matton and Potatoes. — Sée page 3% “Venison Cutlets Riblette. — See. page. 505. eal ~ Neck of Veal a la Beshémell. See page 1 depuis suigivan “| Roast Beef. = See page 7. | eno _ Salmie of Partridge..— See page 126) - Fillet of Pork (see page 13) and Sauce Rober. — See rea pendix. SECOND COURSE. Frarprrs. — See pages31. Raggoo Melé. —See page.9. | Cauliflower. — See page 18. | seal | : Chantilla Cake, —See PABEZE marooned ub é 8 French Beans. — See page,9,., . Maccaroni. —~ See PALE Ow uch A ld’ 3 Ribs of Lamb. — See page. 255. sha 54 . September 20. No. 264. BILL OF FARE. - FIRST COURSE. - erga Soup Cressey, ~ removed with a NECK OF VENISON. SECOND COURSE. eR Four Partridges. Spinage and Eggs} |Escaloped Oysters, Lamb Cutlets, Poulard ala“ with fine herbs. Duchesse. ea | Fish. ~ a t “Petit Patés of Chicken. A Lobster, dressed.| » French Beans, Veal Olives, and ger: Fy ravigot sauce. | am Two Rabbits. A Loin of Veal. No. 264. BILL OF FARE.) FIRST COURSE: = Soup Cressey. — See page 47. Neck of Venison. — See page 56. Fish. — See Appendix. Poulard A la Duchesse. — See page 12. Lamb Cutlets. — See page 93. Petit Patés. — See Appendix. Veal Olives (see page 3) and Ravigot Sauce. woSee pf pendix. Loin of Veal. —See page 49. i | SECOND COURSE. i - — te ae mee san ney 1 POR Name 7, AC ParTRipGés.See page7. _ Escaloped Oysters. — See page 24. _ Spinage (see page 45) and Eggs, — See page 83. Apple Pie. — See page 82. French Beans. — See page’9.~ Lobster dressed. —See page 79. - Rabbits. —See page 10.) >. ~ ane? He a I Septchibér Ripe No. 265. “BILL OF FARE, FIRST COURSE, — SECOND COURSE. Flemish Soup, removed with a FILLET OF VEAL. Six Pigeons. French Beans. Pe: Fondues,: in cases. Beef Steaks, ' and shalot sauce, A Civet of Leveret. ‘Damson a Ratifie Tart. | ° Pudding. “Rhenish ~ Cream. | Neck of Pork. ' ere “Cauliflower a la Créme. Scorch Collops, “Lobster au with trufiiés. . Gratin, Lamb’s Head, &c. &c, Chine of Mutton. ee A Guinea Fowl. 644 No. 24]. BILL OF FARE... ~ & FIRST, COURSE. oo Fyevusu Soup. —See page 196, 9264 S06 ~ .etiddall Fillet of Veal. — See page 143. Neck of Rork..— See page.Q1.w oa Beef Steaks. — See page 126. 3 Civet of Leveret. — See page 26. . Scorch Collops. — See page 49. ° . Lamb’s Head, &¢. Seelpage 21.2: , ; Chine of Mutton. — See page 16. } SECOND COURSE. |” PicEoNsS.—See page 173. - Fondues.— See page 17. __ French Beans. — See page 9. Damson Tart. — See page 57. Ratifie Pudding. — See page 109. Rhenish Cream. — See page 50. Cauliflower.— See page 18. | Lobster au Gratin. — See page 51. A Guinea Fowl. — See page 191, 545 - ws September 22. a No. 966. BILL OF FARE. FIRST COURSE. . SECOND COURSE. Mock Turtle, removed with a 3 Six Pigeons. HAUNCH OF VENISON. Pork Cutlets, with ; Quenels, with Savoy Gates Selly. mashed potatoes. Italian sauce. A Fricandeau, Three Chickens Ede and sorrel sauce. a Ja Reine. Mushrooms, French Beans.. | A Han, braised, || A Fillet of Veal eri _ and greens. = a la Daube. Twa Chickens. Three Sweetbreads, 3h = : v ' | Three Partridges, Neck of Mutton, stewed, and _ Jarded, and Baek ane * h beans. . ee oot, cabbage, French beans Cauliflower. NY sic: Dlanquet of Tenderones of . || ” Gide é eee ead Veal and Truffles este mushrooms: ; Orange Souffie. Savoy Cake. Soup Santé, removed. with a Two Ducks. SIRLOIN OF BEEF. see? : Sere ee No. 266. BILL OF FARE. aT SAB een . ‘\ ps t FIRST COURSE. eee ee A Moex Turtle. — See page 22. Haunch of Venison. — See page 2. Quenels. — See page 328. _ | Pork Cutlets, &ic. — See page 96. _ Chickens a Ja Reine. — See page 42. Fricandeaw (see page 20) and Sorrel Sauce. — See Ap- _ pendix. es Pure — coco 546 Fillet of Veale a Ja D Danbe, &c. — See page 20. H Dal 0 he ; : C Pee: 14, c of Motion Tnaee o (eee page 27) and French Beans. — See page 341. ° / Partridge (see page $7) and Cabbage, — See page 5. Tenderones of Veal, and ‘Trafiies: See page i oe Blanqvet of Fowl, &c. — See Page ae cee eo Soup Santé. — See page 38. i sunt Beef. — See page 7. FTA Rec oan BARR SECON D COURSE. PicEons. —See page 173. Jelly. — See page 31. Savoy Cake. — See Appendix. dt oT Lo geben A ai French Beans.— Seepage 9. | Pat 3 sonst tence tinea Mushrooms, — See page 67. _ as eo ake Sweetbreads roasted. — See page. 202. _ Chickens. — See page 139. | Beet Root. — See page 128. Cauliflower. — See page 18. _ Orange Souffle. —See page 102. ae Dueks. — See page 406. | “bites a a. a at a a a a ee ee a ae PPL LL LLL PS | September 23. No. 267. BILL-OF FARE. FIRST COURSE, & i a. SECOND COUNBE- Soup Julien, removed with a ILEG of LAMB boiled, Loin fried, and | Spinage. Four Partridges. Artichoke Bottoms and Italian sauce. Maccaroni. Ox Rumps, Pigs Feet grilled, cabbage, and and Ears shreded, ||, Spanish sauce, and Sauce rober. SSD, ‘ Neck of Venison. A Chantilla an ; a Cake. ‘re \ OS | French Beans, and sauce. Compote of Mushrooms. {- Pigeons, and mushrooms. : Semels, and | poivrade sauce, Two Ratha “Loin of Veata.” 847 No. 967. BILL OF FARE. — FIRST COURSE. * =e SOUP Julien. — See page 167. Leg of Lamb boiled, &c. — See page 142. Pigs Feet and Ears. — See page 35. Ox Rumps, and Cabbage. — See page 5. Neck of Venison. — See page 36. Compote of Pigeon. —See page 129. P Semels (see page 94) and Poivrade Sauce. nee Ape pendix. | . Loin of Veal. — See page 49. SECOND COURSE. _ ParTRipcEs. —See page 7. Artichoke Bottoms. — See page 44. Maccaroni. — See page 10. Chantilla Cake. — See page 78. Mushrooms. — See page 17. French Beans. —- See page 9, Rabbits. -— See page 10. Nne@ ggbaes | September 5, Pie No. 268. BILL‘OF FARE. | FIRST COURSE. ea, | Pah 2 ‘SECOND COURSE. Vermicelli Soup, removed with a- A Guinea Fowl, FILLET of VEAL.A la Daube. * larded. Caulifiower ala Flamond. ‘Beet Root, with A Fowl a la Venison Cutlets sharp sauce. Beshemell. Riblette. eel Neck of Matton boiled, and turnips. Apple Pie. | ip, An Omelet, with Matelot of sauce. 4 } : Rabbits. ~ Ribs of Beef. A Partridge Pie. | Beer ge Shoulder of ‘Lamb No. 268. BILL OF FARE, FIRST COURSE. ‘V eRMicELit Soup. — See page 16. Fillet of Veal 4 la Daube. — See page 20. Venison Cutlets Riblette. — See page 505. Fowl a la Beshemell. —See page 115. Neck of Mutton boiled, &c. —'See page 49. Matelot of Rabbit. — See page 368. lade A Partridge Piein a Dish. : Draw in the legs of four partridges, season the inside with Paop er salt, chopped parsley, shalot, Beto: and 549 pe ee. mushrooms; singe them, put beef steaks at the bottom of the dish, (or slices of veal); then put in the partridges, and half a pint of good stock ; put puif paste round the rim of the dish, and cover it over with the same kind of paste: brush it over with egg ; it will take an hour baking. Ribs of Beef. — See Base 23: Ti Ea + | SECOND COURSE, A Guinea Fowl larded. — See page 191. Cauliflower a la Flamond»— See page 102. Beet Root. — See page 128. Apple Pie, — See page 82. if _ Crayfish. —See page 333. - sin Omelet. — See page 33. Shoulder of Lamb. —See page 171, 7 y ~~ fF 4 c i September 95. No. 969. BILL OF FARE. FIRST COURSE. SECOND COURSE. Soup Santé; removed with a LEG of PORK; roasted. Four Partridges. ' Siac: OE ali a SSF wea PES LPR LORE ERRIRNT I Hae SreDre sanAr = ~5n8 : | An Emince of Veal and Ham ||| Raggoo o Melé. French Beans. Chicken, and two Catlets. | a i | breasts larded. 1 gente Jell Beef Tremblaunc, “ae 3 i and roots. | is, ama aoe ne | Hashed Lamb, ané Spinage Je blade bone _| Venison Fry, &c. Croutons. Ham and Eggs broiled. A Chine of Mutton, | Two Ducks. No. 969. BILL OF FARE, by “FIRST COURSE. 4 Soup Santé — See page a Leg of Pork roasted. -~— See page 187. Chine of Mutton. — See page 16. Veal and Ham Cutlets. — See page 197. An Emince of Fowl (see page. he and. Breast larded, — See page 112. « Beef Tvemblen? &c. — See page 15. Venison Fry. —See page 405. Hashed Shey taoied Lamb. — See page 193, 4 * SECOND COURSE. PARTRIDGES. — See page 7, French Beans..— See page 9. Rageoo Melé.— See page 9. : 4 Jelly. —- See page 31. eg. ae Ha Ba . Ham, and Eggs. — See page 87, ~ oi ‘Ppinage. — See page 45. | ti : hsihaa Ss Ducks. -~ See page 406. ah ame” Ce oe | , —. . September 26. ae : /No.270. BILL OF FARE.” | FIRST COURSE. =i SECOND COURSE, Rice Soup, removed witha“. -HAUNCH OF VENISON. Six Partridges. A Souties of Mutton, and shalot sauce. _ Petit Patés of |pJelly au Marbre. A Savoy Cake.’ |. Ham and Veal. eine (aS ee nw \ Mushrooms. Raggoo Melé, ~ Four Pigeons, : Three Sweetbreads, Sate ae ane larded, and larded, and mushrooms, ot an emitce. 2 French Beans. Cauliflower. 2 Oe So A Sparerib of || Two Chickens ——— Pork. a la Reine. y | Apricot Tartlets. sees dais TRL Barberry Pie. Soup, | Soup, LOTT removed with removed with 2 . “4 a Ham, braised, a Loin of Veal || 1° Flappers. Bix Qoalis, and greens, a Ja Beshemell. - ences ene Neck of Veal Leg of Lamb, Damson Pie. Raspberry Puffs. a la Poulet. and French beans.||_ REALE oth Two Rabbits a | Portugueze, larded, &c. Cauliflower a la French Beans a la Flamond. \ Créme, Fricandeau, and sorrel sauce. Vegetables. a ae BoA SOREN SEE ae ae US é Tenderones of Risoles. Veal and Truffles. Raggoo of Palates. Truffles. A Savoy Cake. Blanc Mange. Mock Turtle, removed with a SIRLOIN OP BEEF. A Leveret. | page 85. Sena ¢ i 4 4 - F ai : ’an gw * ae é a 1552 iq F > ’ j ‘ . 970. BILL (OF FARE, : ee. es hat . $ - - = ihe ‘ : ct aaa = eee figs Se : . Rice Soup ts page 93. | | is . = Haunch of Venison.— See page 2. ry | | ~ “heaik ish “Petit Patés.|— See page 405: ee Souties of Mutton (see page 38) and Shalot Sauces _ -See 3 | Appendix. > Gl wdanede a ha B* Pigeons larded, &c. — See page 332. Re ratay - Sweetbreads larded (see page 96) and | an 1 Emince, —See ' rs hy i lad ; | : \ 7 enone ; <<] Chickens a la Rene, — Ses page AQ. oh ie Sparerib. of Pork. — See page 42. a | se aa i Soup Santé.—- See page 38." merits ) wacrenidertns Loin of Veal a la Beshemell. —— See page 14. ab Nas . Soup Cressey. — See page 47; ae Peta 8'y Ham braised, and Greens. -~See page” M4. Leg of Lamb roasted (see page 21) and. Frac a ' See page 341. ig o: Neck of Veal &-la:Poulet:— See page 49. ree reed ‘Rabbits 4. la Portugueze.— See} page 43. . Fricandeau (see page 29) and Sorrel Sauce. — See Ar pe : Tenderones of Veal, &e. ee page 12. ee Risoles.—See page 47, wit Fook mM | Mock Turtle. — See page 22. eon Roast Beef. — See ik 7s. 553 ‘+ > | SECOND, COURSE, + OF CF . yee y Panrarmar.—See page a | : z Savoy | Cake. — See Appéndix. Sa oree ener reread Jelly Marbre. — See page 74. | : | ) & Mushrooms. — See page 17. ection 2 : Raggoo | Melé. — See page ‘Siege : | ' Cauliflawer.—Sce page 18. i HP aint Frénch Beans. —Sée' page 9. - yu XN ‘Apple ¢ and. Barberry Pie. — See page 129, Tartlets. —See page 44ac | be Quails. — See page 475." a! Boh ad TU a page 531 | a PA Ee ee ee ee et - E . .. Damson ‘Piz. : 4 i pies the oe eee in ‘the dish, with moist sugar, and avery | ti ittle water ; put puff paste Kodi the dish, and cover it} | over with the same kind of paste ; it will ee bale an Be hour to bake. | 3 / Raspberry Puffs. — See page 137. French Beans.—Sce page 9. __ | | Cauliflower &c.— See page 102... | | ew ard | 203 Truffies. | | . “Bearieitiein, thesame way as directed in) vpage 4 ; : send them to table in a napkin, to keep them hot. _. Raggoo of Palates. — See page 6. Blane Mange, — See page 66. Sayoy Cake. — Sée Appendix. _ A Leyeret. See page 18. re Si > - i es 5 © © ae tee ee ie ae SE a Ee a Ri ee eal ea a OE | No. 271. BILL OF FARE. FIRST Lamb Cutlets, and piquant sauce. Ee I A Rump of Beef a la Mantua. Ae Raised Pie with Pigeons. 5 SAS EE A Chine of Lanib, and cucumbers, A Souties of Fowl! and Truffles. Soup Cressey, removed with FISH, removed with a LOIN OF VEAL. O54 . ¢ 7 sa September 27. COURSE, ai Fermicelli Soup, — removed with } FISH, removed with a HAUNCH OF VENISON. A Souties of Sole ala Reine. A Neck of Veal a la Beshemell. na = A Raised Pie | with Venison, bo Sa oO} > A Leg of Pork a la Boisseau. Cutlets of Salmon and Capers: SECOND COURSE. - Six Partridges. A Wax Basket of Prawns. ‘a a Artichoke’ Bottoms,} and Italian sauce. en Créme du Caffé, im-cups. Two Widgeons. A Damson Tourte. re Cauliflower a la Créme. Ce Pastry. H Two Rabbits, ; 3 day a Custards, in cups. - A Basket of -} A Basket: of Pastry. —— ~- French‘ Beans — - a la Créme. —— Oa perenne Apricot Tourte. | meee ee 7 ~ en ee Pema Truffles. A Wax Basket of Crayfish. . 555 hh: No. 271. BILL OF FARE. Sec ee am Sa COURSE. BN ohne r/ Soup. — See page 16. Haunch of Venison. —See page 2. Sauties of Sole. —- See page 49. ‘Lamb Cutlets (see page 93) and mae Sauce, = See “Append _ Neck of Veal a la Beshemell. — See page 14, _ Rump of Beef ala Mantua, — - See page 60. Araised Pie with Venison. — See page 453. —: raised Pie with Pigeons. — See page 180. Leg of Pork a la Boisseau.-— See page 47. - A Chine of Lamb, and Cucumbers. — See page 69. Cutlets of Salmon, &c. — See page 81. A Souties of Fowl, and Truffles. — See page 85, Soup Cressey. — See page 47. Fish. — See Appendix. Loin of Veal. —See page 49. ee SECOND COURSE. Parrripces, — See page 7. Basket of Pastry. — See page 23. Wax Basket of Prawns, — See Appendix. French Beans. — See page 9. Artichoke Bottoms.— See page 44. Apricot Tourte. — See page 17. Créme du Caffé. — See page 39. Rabbits. — See page 10. Widgeon. — See page 16. Custards. — See page 8. Cauliflower. — See page 18. Truffles. — See page 553, Quails. —See page 475. ~~ Pi rea Ns . ASAT Bepebabs 28108 oh ~ No..279°*BEEIFOF FARE. ? FIRST COURSE. * _. SECOND COURSE, ‘ 2 LILSOIM AS EE a —— Flemish Soup, removed with FISH, ‘removed witha. LOIN of VEAL 4 la Beshemell. a : Partridges. | @ - , Site FO ry 53 ‘ . ° #0 ‘ a AT ete ' a 4 é ¢ Jelly Marbre. ¢y tc? HON c A Raised Pie with} {| A Chartreuse of Mutton & Potatoes roots, &c. ae -y : yy e ya a Yr - a. “| * French Beans} ‘| BdaiGréme. | 7 Shoulder of | }°.}. Three Breasts of Lamb, larded, |} |Fowl, larded, and and Legs forced, French beans. | 2} and mushrooins. oe ee ces ee ee ES, wr) 8 2 vo Neck of Venison, || Three Chickens roasted. a la Reine. Soup, removed Soup, removed Two Flappers,” Four Pigeons. — with a Rump of with a Ham and ae anne | | An ae es he Beef ala Mantua. greens, ptan: q SSS ¢ Neck of Pork,» | roasted. J A Turkey, ; ondues, in eases.} _jwith celery sauce, ‘ x Escaloped Oysters. j getables. a \ a Three Sweetbreads}.$ | A Fricandeau, oe ‘larded, and and an emince. sorrel sauce. Cauliflower a-la f Flamond. A Timball of A Volevent — Maccaroni and ; with ° at a os 4 Chicken. Fillets of Sole. |} Rhenish Cream. | Savoy Cake. eee ; r : we . , j of Mock Turtle, removed with Lwo Guinea Fowls :° ; FISH, , 4 removed witha rte One larded, e: . CHINE OF MUTTON, : iP ; afte 1a a ap ee pg css a — Sinanidngieenctiads ee M é bs : h Bs, : A557 No. 27 2720 BILE OF FARE. §: w Ls FIRST COURSE. rt (yt) ‘ave 7 , ‘ dQ jJearikt i LEM ISH Soup. - ao Spe: page 126, Fish. — See Appendix. | Loi of ‘Veal ala Beshemell. — See page 14, A Chartreuse. — See page 61. ig raised Pie, with Mutton and Potatoes. +See page Breast of Fw! larded, &c.—See page 1125 > — Shoulder of Lamb jarded, Nee ne pave Poh and French - air a OTS ST bee? iy on braised. — See page |l ia | ; Rump of Beef: See page 60> ; saa TS ” Soup Santé. — See page 38. inane (een ; |... Neck. of- Pork roasted, sable, pike Qh EG wo = «Turkey roasted (see page. ao? and Celery Baie: oat | Appendix. rh: “Fricandeau (see page 29) and. Bote Sauce. my, “Ap yA Timball. —See page 59. Ds Mock Turtle. — See page 22. Fish. — See Appendix. y Chine'of vce en — See page 16. ; «< ry endix. i arf Volevent, with” Fillets of Sole.- te See page > cilngideapinis f : > = -secosp COURSE. j Piienbast. — See page 7... gti . Jelly Marbre. — See page 74. dec ; _Savoy. French Beans. — wince page QO. | 9 } ~~ Mushrooms. — See: page 67. wri 4 ; Lobster au Gratin. — See pega. gp. Gre Rete = | b Pigeons..— See page 173. “| painand “Sot | ~ Flappers. — See page 531. ey 4 a pe ena _Fondues. —See page 17. Escaloped Oysters. — See page 24. Truffles,, — See. page 553. | Cauliflower. — See page 109. Rhenish Cream. — See page 50. Guinea Fowls. — See page 191. . 558 , ae : September 29. — No. 973. BILL OF FARE. FIRST COURSE. \ ee ; ; A Tureen of Calves Feet removed with FISH, removed with a HAUNCH OF VENISON. A Duck*boned, forced, braised, and Italian sauce. Pigeon a la Crapaudine. Risoles. A Grenade. Vegetables. A Serpent of Mutton ala Jardinier. — Three Partridges, and cabbage. _ Soup, removed with Necks of Lamb a la Cheveaux de Frieze, and French beans. removed with Soup Santé, removed with a Goose. Daube, with braised in red wine truffles. f and mushrooms, A Chartreuse. Crockets. Vegetables. Pork Cutlets, with Sheeps Rumps fine herbs, and boned, forced, and sauce rober. kidneys. Mock Turtle, removed with , removed with a SIRLOIN OF BEEF, Apple Fritters. Jelly Marbre. j A Hare boned, A Capon a la rolled, larded, SECOND COURSE. —— PS Two Wild Ducks: A Gateau Millefieur. Truffles. Maccaroni. Cauliflower a la French Beans, with Créme. beshemell. Blanc Mange. Orange Souffle. Three Teal. ‘Six Quails. ———— ee Italian Cream. Spinage and Croutons. fried in batter. Beet Root, with Mushroomsbroiled. Spanish onions. Mushroom Fritters,} © with custard. A Chantilla Cake. Two Guinea Fowls: One larded. Artichoke Bottoms} — i ( a : “as i f Lie ip ‘ f : ea Se ‘ 4 a Ab , pe on < . -— ; ; 4 . #1 ‘ i 4 , L oH Sead ' No. 273. BILL OF FARE. FIRST COURSE, = ; ot aera \ A TUREEN of -Calf’s Feet, &c. — See page 188, Fish. — See Appendix. | Haunch of Venison. — See page 2. , Pigeons a la Crapaudine. — See page 100. Duck a la Italienne. —See page 408. _ A Grenade. — See page 73. Risoles in Paste. —See page 152. | _- A Serpent of Mutton. Bone a neck of mutton,-and beat it very well with a flatter, then brush the inside with egg, sprinkle it with pep- per and salt, spread force-meat over it, roll it up the long _ way, and sew it very tight with twine; then give it the shape of a serpent, cut carrot the same as bacon for lard- ing, do it very close and strong; braise it the same as ‘a neck of Mutton larded, and finish the same way: puta purée of. roots under it, see page 345. ae : Partridge (see page 37) and Cabbage. — See page 36. _ Soup Santé. — See page 38. | A Goose — See page 15. Necks of Lamb a la Cheveaux de Frieze (see page 48).and French Beans. —See page 341. ct A Hare boned, and larded. Bone a hare, brush the inside with egg, season it with pepper, salt, and fine spice, mixed; then put on it some farce, roll it up very tight, and sew it with twine; then lard it with bacon, put the bones into a stewpan, and six or eight onions, a few bay leaves, a faggot of thyme and parsley, a pint. of stock, and a pint of port wine; put sheets of bacon on the bones of the hare, then put in the hare, and coverit with bacon and paper; set it on a slew stove to sim-. » mer for two oes i. he ‘take up the hare, clean from it, and ‘mak He piel sauce from it; pass off on ' pottle of mushrooms, an with paste. « ex, bes, ~ oe na « other lardings 5 strain off the liquor and skim the fat put them to the sauce : garnish — A Capon a la Daubeé with” a “Riggio and Truffles. See | page 104. Crockets. — See page 50... = Tea jt _ A Chartreuse. —See page 61.: Sheeps Rumps and Kidneys, ec. — See page $7. Pork Cutlets, and Sauce Rober. —See page. 142. Mock Turtle. — See page 22. - Fish. — See Appendix. 2 ae acon Roast Beef.— See page 7. " oe. Tbe sien Hi oR 3 SECON D COURSE. Wip risa page. 16... Bhi 19. dap BORE ‘Gateau Millefleur,— ~See* page 45. sada 0653 Apple Fritters. — See page Ql. ‘Fr ench Beans: — See page 9. Cauliflower. Ne sBoe page 18, Orange Souffle: — See page | 102. Lwiy~aerthe 6S - Blane Mange. — See | page aye we EEE NS 8 . atl Quails. gages page 475, iY x Bae at. dale er Teal. — See page 9. with Lee eae <8 Pe! Jelly Marbre. — See page 74. Me ne | ifs Wi Italian Cream. —See page 32. aise er i ciyrtort Artichoke Bottoms fried in Batter, —. See page 187. Spinage, &c. — See page 45. « seated, Santer icp dient ‘Beet Root, &c.— See page. 198. denned sat of DG HES tin: broiled. — See page 62. Bi {qu ti Non “Mushroom Fritters. — See’ page 2 259. P a 7 Chantilla Cake. — See. ‘page 78. ‘a " F AA ee A Giltie Fiteh — See. page 1D; ) sso tld Tro nosed a sa Silia 10.2 S FabcN ee Sa aia eptember 30. _ : ~~ No. 974:.. BILL OF FARE. - FIRST COURSE. SECOND COURSE. teen Giblet Soup, . ? -Temoved witha’ = i Four Partridges. LOIN OF VEAL. Abs "'Tenderones of | | A raised Pie with Veal, and Mutton and Apple Pie. French Beans. - mushrooms. Potatoes. A Leg of Pork |: . a la Boisseau. | says digs | Breast of Venison, Spinage and | itis nantes Civet of Leveret. Croutons. Small Pastry. Chine of Mutton. Two Rabbits. Wa 274. BILL OF FARE, FIRST COURSE; Giblet Soup. _ be a ScALD the giblets very clean, then put them into cold water, and put them on the fire to blanch ; when they.come to a boil take them off the fire, and wash them in several waters; cut eavh gizard into about eight pieces, bone the head and pinions before they are put on to blanch, crack - the bone mii leg, cut the neck into about six or eight pieces, put them into a stewpan with about two quarts of stock, and set them on a stove to boil slow until very ten- der ; then pull the leg bones out, and any of the pisfion bones that may remain ; leaye the feet with the bones in, (the livers are of no use in the soup, but make a good second course dish) boilabout a quarter of a pound of pearl barley until very tender, then put it to the soup, skim the soup yery clean from fat before it is put into the tureen ; i 00 | . ity 560: . oe a little salt, if wanted, To three sets of blets th should be five pints of soup. Puayibe 3 N.B. The giblets should be ‘boiled: oath shee are very tender, and likewise, mind to singe the pinions before they, a are boned, and the heads and necks the same : 5 AR them i 4 over a stove Ss A Mutton and-Potatoe Pie. — See page 5 jo. Tenderones of Veal, &c. — See page 12 A Leg of Pork a la Boisseau. — See page Ae: Chine of Mutton. — See page 16. A Civet of Leveret: —See page 26. ~~ _A Breast of Venison, and Roots. — See page if, SECOND COURSE. PARTRIDGE. See page 7. French Beans. — See page Q. Apple Pie.— See page 82. . Crayfish. — See page 333. ~ Small Pastry. — See page 259. Spmage. — See page 45. Rabbits. — See page 10. =! October 1 3 No. 075. “BEBEAGR FARE: © °.4) FIRST COURSE. SECOND COURSE. Soup Santé, | Rc an . removed with a | i Four Parteidats > LEG of LAMB, roasted. : : An Emince of | Beef Steaks, and ||/French Beans, and} oyster sauce... beshemell. etanade Melé. ~~ ts Veal. “Damson . Jalty) >) - Grape i | Neck of Venison. ee “Tart, . LSM tits OOTY s EME EES m Leverét.+- See pace 18. ® © Quails. — See page 475... .., +4 } _ Carmel Basket with Maringues. —See Appendix, __ Gateau Millefleur.— See page 45. WIR Cederata Cream. —See page 33. Orange Jelty.— See page 67. Fondues. —See page 17, Spinage in Boxes. — See page 387. Wid Ducks. — See page 10. October Qo: » . No.-283. . BILL, OF FARE; ae eer “ tala De. an el ets FIRST COURSE... SECOND COURSE, SS Soup Cressey, removed with a | A Pheasant. : HAUNCH OF VENISON. | : Rwactiedad 4 oh Stewed Celery. French Beans. pes f / Breast of Lamb ir larded, and akeal he od f Dosuet Stee. glazed, & spinage. Z. SRY : A Chantilla}~ Orange ba ve elie A raised | ate tel, Basket. Cream. _ braised, and Diddun+P; Chickens i greens, | BgOn *1e- V3 Ja Reine. | | : Fillet of Rabbit Spinage and -4Fillet of Pork, and ‘Mushrooms. Crotitons larded. and oe ns ere ; mushrooms, 4 : “pas : "et 3 ge: 4 Leweret. ‘| Loin of Veal a la Beshemell. | | AL “376 - No, 983. BILL OF FARE. ‘ - FIRST COURSE. —— 4 S OUP Cressey. —See page 47. Haunch of Venison. — See page 2. Breast of Lamb, and Spinage. — See page 205. Sweetbreads larded (see page ey and Sorrel Sauce. See Appendix. Chickens a la Reine.— See page 42. A raised Pigeon Pie.— See page 180. Ham braised, &c. —See page 14. _ Fillets of Rabbit larded (see page 65) and Mushrooms. — See page 17. Fillet of Pork (see page 13) and Rober Sauce. — See Ap- pendix. Loin of Veal a la Beshemell. — See page 14. Ee SECOND COURSE. a PHEASANT. — See page 18. French Beans. — See page 9. Stewed Celery. — See page 571. Orange Cream — See page 302. Chantilla Basket:— See page 66. Jelly.— See page 31. Mushrooms. —See page 17. Spinage, &c. —See page 45. A Leveret.— See page 18. ye, - October 10. No. 284. BILL OF FARE. } FIRST COURSE. || SECOND COURSE, Giblet Soup, ; Six Pigeons. 7 j removed with a _ LEG of LAMB, boiled, LOIN, fried, and Spinage. Artichoke Bottoms, fl and Italian sauce. Maccaron Three Partridges a la Perigord. Tenderones of Veal and Truffles. A Gateau Damson Millefleur. Tourte. Apple Pie. Neck of [| Neckof | A Turkey, Veal ala '. Pork, and celery Beshemell. roasted. sauce, — Fat Livers, in @ Case, | Beshemell. Lamb Cutlets, with. fine herbs, &c. Cauliflower a la | Haricot of Venison. Chump of Beef. No. 984. BILL OF FARE, —— FIRST COURSE. Ee | Two Wild Ducks. (GABLET Soup. See page 6. leg of Lamb boiled, &c. —See page 142. Partridge a la Perigord. } Draw in the legs of two partridges, the same as chickens | for boiling, fill the inside with farce, and a whole truffle, first being peeled, but not braised: braise and finish the same as page 37. } 3 Tenderones of Veal, &c.--—See page 12. Turkey roasted (see page 105) and Celery Sauce. — Sce Appendix. | ; . Neck of Veal ala Beshemell. —See page,14. Neck of Pork roasted. — See page 21. Lamb Cutlets, &c. — See page 93. , Haricot of Venison. —- See page 510. ‘Roast Beef. — See page 7. Pp 7 ~ SECOND 5 FO: COURSE, =i ’ Pictons. —See page 173. Maccaroni.— See page 10. Artichoke Bottoms. —See page 44, Damson Tourte. —See page 187. Gateau Millefleur. — See page 45. Apple Pie. — See page 82. Fat Livers; &c. — See page 17. - Cauliflower. — See page 18. Wild Ducks. ~ See page 16. » October 11. | ~~"~Ne.. 285. BILL ‘OF FARE. of FIRST COURSE. 4 ee aed Soup & la Reine, removed with “ FISH, removed witha » RUMP of BEEF ala Daube. Small Mutton Pies. : eee A Goose. , Neck of Venison, roasted. ; i A Tongue, glazed, and greens.. A Fricassee of Rabbit and Onions. V evetables. Two. Chickens a la Reine. re Breast of Veal, raggooed. Chine of Lamb, and French beans. Neck of Pork; roasted. Lamb’s Head, erilied, &e’ 4 Soup, remoyed with FISH, removed with a LOIN OF VEAL. SECOND COURSE. Six. Pariridges. Orange Tourte. \! Stewed Celery. Jelly. Four Pigeons. Khenish Cream. Maccaroni. | ' ~~ Damso. Pie. ren oe Apple Pie. 1 Cauliflower a la Créme. | Cederata Cream. | Six Quails. Orange Jelly. Escaloped Oysters. Raspberry Tourte. 4 | i Three Teal. ne * ; : 579 | j) - No. 285. BILL.OF FARE. | = | FIRST COURSE. | ka ; Sour 3 4 la Reine. — See page 2. i Fish. — See A ppendix. : | Rump of Beef. ala Daube. — SEs page 36. | Chickens a la Reine. — See page 42. Small Mutton Pies. — See page 20. oe A Breast of Veal raggooed. —See page 3. fp A Goose. — See page a. ) Chine of Lamb (see p. 69) and French Beans.—See p. S41. Neck of Venison. — See page 36. | Neck of Pork.— See page 21. Tongue and Greens. — See page 56. | Lamb’s Head, &c. —See page 21. A Fricassee of Rabbit, and Onions. — See page 70. a Soup Santé. — See page 38. Fish. — See Appendix. | y Loin of Veal. —See page 49. SECOND COURSE. PARTRIDGES. —See page 7. Apple Pie. — See page 82. | Orange Tourte, made of orange marmalade, acd finished |=. as others. Cauliflower. — See page 18. Stewed Celery. — See page 499. Cederata Cream. — Sce page 33. Jelly. —See page 31. Quails.— See page 475. Pigeons. — See page 173. Ora ange pony: — See bese 67. Escaloped Oy sters. — See page Q4.. Maccaroni. — See page 10. Raspberry Tourte. — See page 50S. Damson Pie. — See page 553. Teal. — See page 9. 3 Pipe 580 October 13, No. 286. . BILL.OF FARE. FIRST COURSE, , SECOND coURIe Pea Soup, | i removed with a A Pheasant. ‘ BOILED LEG OF PORK, te and Greens. hy . —_______—_____ |Spinage and Eggs.} | French Beans. White Collops, Beef Steaks, 1). kee a } and mushrooms, and oysters, Ratifie | a tobster, | Tattlets of | Apricot, , s | Crim t Cod, and Pudding. | ° Fried Sole. , ASalmie of Tenderones of _ Cauliflower. | Fondues, in cases. Partridge. Lamb a la Poulet. A Chine of Mutton. | ae A Leveret. No. 286. BILL OF FARE. eeeereeeenee ead FIRST COURSE. Pea Soup. — See page 107. , Leg of Pork boiled, &c, — See page 113. Beef Steaks. —See page 126. White Collops. — See page 15. Crimped Cod, &c.-—‘See Appendix. Tenderones of Lamb a la Poulet. — See page 26,- Salmie of Partridge. — See page 126. Chine of Mutton. —~ See page 16. 581 : Fy SECOND COURSE. | I) PHEASANT. — See page 18, ‘e- ‘French Beans. — See page 9. | Spinag e (see page 45) and Eggs, — See page BS, | Tartlets.— See page 44. ) Ratifie Pudding. — See page 109. | Lobster.— See page 32. f Fondues. — See page 17. . Cauliflower. — See page 10. Leveret. — See page 18. October 15. No, 287. BILL OF FARE. FIRST COURSE. SECOND COURSE. 1 ie ~ Italian Soup, removed with a Two Wild Ducks. __ {BOILED TURKEY, anid Celery Sauce.||. | ; Cauliflower ala Broiled | ‘Mutton Cutlets Two Sweetbreads, Flamond. Mushrooms. Riblette Jarded, and : ‘ an emince. Apple ‘and A Ham, braised, Barberry. Pie, and greens. ( . Sr ‘French Beans a la Créme. Fillets of Rabbit, A Civet of Leveret, I ivied in Botta larded, and with ried in batter, mushrooms, small onions. Sirloin of Beef. Four Partridges: No. 287. BILL OF FARE. FIRST COURSE. | Tyarian Soup. — See page 20. Boiled Turkey, (see page on aud Celery Sauce. — See page 13. Sweetbreads larded (see page 96) and an Emince. — See page 89. | Mutton Cutlets Riblette. — See page 135. Ham braised, &c.— See page 14. ee A Civet of Leveret. + See page 26. Fillets of Rabbit larded (see page 65) and Mushrooms. — DEC PALE 17 » wrciawine. , Roast Beef. — See page 7, _ * SECOND COURSE. Wixp Ducks. — See page16. Broiled Mushrooms.—See page 67. . Cauliflower a la Flamond, — See page 102. ‘Apple and Barberry Pie. — See page 129. _ French Beans. — See page 9. - Artichoke Bottoms fried in Batter. — See page Bhs Partridges. — See page 7. the. sh war ty tly er ee ni : October TA. No. 988. BILL OF FARE. | FIRST COURSE. ~ SECOND COURSE. Rice and Chicken Soup, | he removed with a | Four P artridges. GOOSE. ‘ A Poulard a la - A Pheasant, Salsifie, and Cauliflower 4 !a Beshemell. with cabbage, &c.|} Italian-sauce. _ Créme. A Leg of Custards, | | Rice ~ Lamb. in cups, , A Charlotte. Ge Fritters. Ox, Rumps, A Mutton and. ui f ia with roots, &c. Potatue Pie. Spinage and Bggs.|- | Stewed Oysters, Fad A Fillet of Veal. Two Rabbits. No. 288. BILL OF FARE. FIRST COURSE. Rice and Chicken Soup. —~ See page 141. A Goose. — See page 15. ‘ A Poulard Ala Beshemell. — See page 115, A Pheasant and Cabbage. — See page 77. Leg of Lamb roasted.— See page 21. A Mutton and Potatoe Pie.— See page 42. Ox Rumps (see page 5) and Roots. — See Appendix. Fillet of Veal. —See page 143. _ SECOND. COURSE. PIGEONS. — See page 173. Cauliflower. —See page 18. _ Salsifie. — See page 44. Rice Fritters, — See page 78. A Charlotte. — See page 180. - Custards in Cups. — See page 8. Stewed Oysters. — See page 185. Spinage (see page 45) and Eggs. — See page 83, Rabbits. — See page 10. | va ys October 15. No. 989. BILL OF FARE. FIRST COURSE. ia peers Uae Macearon Soup, SECOND COURSE. removed with a A Pheasant. - LEG of LAMB, boiled, LOIN, fried; and Spinage. rdchoke Babiouiel ‘Cauliflower. and sharp sauce, | Petit Patés of Oysters. | Calf’s Head, hashed. Small | Puddings, Orange | 3 afd wine (bs Jelly. ‘Tourtes” | Neck of Veal sauce. | | ae a la Beshemell. | stzi 3 cet ois 8 Pk > Raggoo Melé. | An Oeseles, Pork Cutlets, and }} * ae at mashed potatoes. Three Partridges | ala Beshemell, Ribs of Beef. Two Wild Ducks. 585 No. 289. BILL OF FARE. ‘ ¥ — > ee nee = = ; : am FIRST COURSE, | M ACCARONI Soup. — See page 156. Leg of Lamb boiled, &c. —See page 142. _ Petit-Patés of Oysters. — See page 70. Calf’s Head Hashed. — See page 3, Neck of Veal 4 la Beshemell. — See page 14. Pork Cutlets, &e.— See page 96. Ribs of Beef. — See page 23. a ———— SECOND COURSE, A PHEASANT.— See page 18. ~ Artichoke Bottomis, — See page 44. _ Cauliflower. — See page 18. Jelly. — See page 31. ‘Orange Tourte. — See page 533. Small Puddings, &c. — See Appendix. An Omelet. —~ See page 33. Raggoo Melé., — See page 9. Wild Ducks.— See page. 16. EN 586 ETE October 6202 © 08 No. 290BIbL°OF FARE. - FIRST COURSE. SECOND COURSE. eee : — Soup Santé, ToD BY removed with a ‘kr Our 7 Pastridee, FILLET OF VEAL. ee Ss mesa Salsifie, ~ * Hiseunb, Cutlets, &c.) | A Civet of Hare!) ¢i64 in batter. ~ ‘Mushrooms. > ae a ae oa ee Tr irate Chickens. tips Tremblane, | Apple and verge with cabbage, &c. | Barberry Pie. i ‘Fenderones of oe a Pigs ¥ eet and | Cauliflower. + Gnitones | sinoge, in boxes. jVeal& Mushrooms.) Ears, &c. * aa No. 290. BILL OF FARE, FIRST COURSE. — noe SOUP Santé, — See page 38.- A Civet of Hare. — See page 26. Lamb Cutlets, &c. — See page 93. Beef 'Tremblanc (see page 13) and Cabbage. — See page 5. Pigs Feet and Ears.— See page 35. Tenderones of Veal (see page 12) and Mashrsdiaa — See page 173. Chine of Mutton.—- See page 16 - 587 , SECOND COURSE, ; Z ‘ ‘Parrringss. ~~ See page 7. Mushrooms. — See page 17. Salsifie, fried. — See page 62. Apple and Barberry Pie. — See page 129. “Spinage, in boxes. — See page 387. Cauliflower. —See page 18. Chickens. — See page 139. October 17. No. 291. BILL OF FARE. FIRST COURSE. ie SECOND COURSE. Soup a la Reine, SF antatl removed with a Two Pheasants. SUCKING PIG. th Seeties ‘of Ree aol ty } Orange Tartlets. ik Grape Tart., Mutton aud vip Cacunber piquant sauce. ; Cauliflower a la Spinage and Flamond. \_ Croutons. Leg of Lamb, Three Partridges, roasted. and cabbage. rl . A Charlotte. . Jelly. ci Pa aie Oe i eee. A Ham, braised, § Pe Merwe geand yy ree a eee as eat ay and coulis, — | ep Truffles. Three Teal. Three Woodcocks, (am amare (meee ————————— | Four Pigeons, Breast of "Breast of Veal, Rhenish Cream, A Savoy Cake. braised, and raggooed, Semele: ont eal mushrooms. ee mushrooms. French Beans. > Mushrooms. peed | | A Matelot of Alemand. | Rabbit. RE ey MF EY DR) pS TEE a Apricot Tourte. Raspberry Puffs. Soup a la Bouille, removed with a A Hare. CHUMP OF BEEF. 588 No. 291. BILL OF FARE, FIRST COURSE, = SOUP ala Reine. —See page 2. A Suckipg Pig. —See page 60. Semels (see page 94) and Piquant Sauce. —See Appendix. A Souties of Mutton (see page 38) and Cucumber Sauce, — See Appendix, Partridges (see page 37) and Cabbage, — See page 36. Leg of Lamb, roasted. — See page 21. Turkey and Truffles. — See page 4. A Ham, braised. — See page 14. Breast of Veal raggooed Si page 5) and Mushrooms, — See pu gie, Pigeons, braised, (see page 315) sad Mushrooms. phn page Dass: Matelot of Rabbit. — See page 368. A Duck dla Alemand. © Bone a duck, and braise it the same as in page 97. Put | cabbage round it. N.B. Braise the cabbage with the duck, and put sauce” Alemand over the duck, &c.—For Sauce, see Punic g Soup and Bonillie. —See page 31. Roast Beef. — See page 7. SECOND COUnER PHEASANTS. — See page 18. Grape Tart. — See page 563. Tartlets. — See page 44. Spinage. — See page 45. Cauliflower a la Flamond. — See page 102. A Charlotte. — See page 180. Jelly. —- See page Si. | | 589 Teal. —Sce page 9. ~ Woodcocks.—See page 24. _ Savoy Cake, — See Appendix. Rhenish Cream. — See page 32. Mushrooms, broiled. — See page 67. French Beans. — See page 9. Puffs. — See page 137. | Apricot Tourte. — See page 17.. A Hare. — Set page 18. | LPL LPL LE LOL LOL PLO SLE PP October 18. ipo] No. 202. BILL OF FARE, | FIRST couRsi.” | SECOND ‘COURSE, ! | Mock Purtle, removed with a. CHINE OF MUTTON. Teo Wild Ducks. A Basket of A Wax Basket of An Emince of Tenderones of Oo FRaStey: Crayfish. Pheasant, and — Lamb and © |} ——————--—_ Legs grilled. Mushrooms. French Beans. siege ala Se a Jréme. | A Fillet of Beef} | A Neck of Pork, larded. roasted. : _|f Carrant Tart. Small Pastry. A Cod’s Head, = Three Chickens 3 si | BO. Mili | Two Chickens. Two Rabbits. v Fa were nr emer wees aT) Se Sipe ; > A Small Ham A Haunch of ; SIT braised, : Lamb, larded, andj}. Cheesecakes. Apple Tart. and greens, cugumber sauce, | Artichoke Bottoms,| |Spinage and Eggs.| A Souties of © An Emince of a Sweetbreads and’ Mutton and | Mushrooms. Cucumber. | A: Wax dasher of A Baste a oar ae a Prawns, Pastry. a: Soup Santé, | a a , is removed with a | T'wo Peasants. LOIN OF VEAL. ia ~ 590 No. 292. BILL OF FARE, FIRST COURSE. Se Mock Turtle. — See page 22. Chine of Mutton. — See page 16. - | 1 Tenderones of Lamb (see page 26) and Mushrooms.— See page 17. re An Emince of Pheasant, with broiled Legs, &c. Mince the breast of a pheasant that has been served up; divide the legs, and score them; and the rump the same: put the trimmings into a stewpan, with six shalots, about a quarter of a pound of lean ham, a faggot of thyme and parsley, and half a pint of stock ; set it on a-stove to boil slow tor half an hour, then strain‘ off the liquor, and skim the fat from it very clean; puta bit of butter inte a stew- pan, and set it on a stove; when melted put a little flour, and stir it over the fire for a minute or’two; then put the liquor the pheasant’s bones were boiled in, and a few spoons- ful of cream ; put it on the fire, and give it a boil up; then squeeze a little lemon juice; season it with pepper and salt, anda little sugar; season the legs, &c. with pepper and salt, and broil them: put the mince on the dish, and the broiled round the sides. Neck of Pork. — See page 21. m 5 this Fillet of Beef, larded, &c.— See page 29. © Haunch of Lamb, larded, (see page 54) and Cucumber Sauce. — See Appendix. 4) A Ham, braised, &c.— See page 14. An Emince of Mutton and Cucumber. ~— See page 48. A Souties of Sweetbread (see page 55) and Mushrooms. — See page 173. . Soup Santé. — See page 38. Cod’s Head and Smelts, fried. — See Appendix. Chickens“a la Reine. — See page 42. Loin of Veal. — See page 49. ee SECOND COURSE. Witp Ducks. —See page 16. A Wax Basket, &c.— See Appendix. A Basket of Pastry. — See page 23. - ' ‘5G1 Gediiioweri + See page 18, French Beans. —See page 9. ‘Small Pastry. — See page 137. Currant Tart.— See page 57. . Rabbits. —See page 10. Pele * ” Chickens. — See page 139.. Apple Tart. — See page 82. : Cheesecakes. — See page 32. | Spinage (see page 45) and Eggs. — See page 83. Artichoke Bottoms. — See page 44. Pheasants. — See page 18, ! A OA Oetober 19. de: Seed, ; | aslleN6, 293. BILT, OF FARE. FIRST COURSE. ha: ~ SECOND COURSE. 2 Se = Giblet Soup « a la Tortue, removed ‘with a ~ Two Wild Ducks. FILLET of VEAL 4 la Daube, . and Italian Sauce. re Meena ee Spinage and Eggs. Stewed Celery, - Petit Patés of A Matelot of Eh ae Raed oad Cees tn Chicken and Ham.} |. Tench. x Beats ty | Custards, in cups. Apple Pie. Fillet of Mutton, Beef Tremblanc, |! pas . t _|with haricot beans. and roots. ' nm ae —— Leg of Pork a la z Haunch of Lamb, se Pheasant, Foti gee “Boisseau. | 30! larded, & chervil. OO | Neck pf Veal, A Goose, eee Créme du Caffé, | raised, & oysters.| roasted. : : in cups, : f Poulard a la / Small — Duchesse. Mutton Pies. Mushrooms. — Escaloped Oysters. Soup Julien, removed with a : r A Hare. CHINE OF MUTTON. ; w a ed ‘ Aer rt or No. 293. BIL OF FARE. | / FIRST COURSE. — GisLet Soup Ala Tortue. —See page 6. Fillet of Veal 3 la Daube (see page 20) and Italian Brown Sauce. — See Appendix. » fe eg Matelot of Tench. — See page 77. . - Petit P&tés. — See Appendix. | Beef Tremblanc, &c. — See page 13. Fillet of Mutton and Haricot Beans. — Seepage 22. Haunch of Lamb, larded, and Chervil. —See page 54. Leg of Pork 4 la Boisseau. — See page 47. | A Goose, roasted. — See page 15. | A Neck of Veal, braised, and Oyster Sauce. Trim aneck of veal, and put it on to blanch in cold water ; when it comes to a boil take it off the fire, and put it into cold water ; put some trimmings of veal, or any other meat, into a stewpan, with a few onions, a faggot of — thyme and parsley, a few bay leaves, a little mace, and about one quart of second stock ; put the neck of veal in, and a few slices of lemon on it;’ cover it over with sheets of bacon, and white paper over that; set the stewpan on the stove to simmer for two hours. Make the sauce as follows : blanch one quart of large oysters, take the beards off; strain | the liquor, and put the oysters to it; then put about one ounce of butter into a stewpan, and put it on the fire to melt ; when melted, put as much flour as will dry it up; ‘then put it on the fire for a few minutes, and keep stirring it-with a wooden spoon; put the liquor from the oysters, with a little stock, and half a pint of cream; give it a ‘boil up, and stir it during the time it is on the fire: make at thicker than beshemell (as the’ oysters, when they are 7 593 | put in, will discharge some liquid that will thin the sauce) ; put the oysters in, and set the stewpan on a stove to make quite hot, but not to boil, as oysters then become hard and tasteless: squeeze a little lemon juice, and put some pep- per and salt, and a very little sugar ; take the veal up, and put it on acloth to dry the fat from it; put it on the dish, and the oyster sauce over it: let as many oysters lie on the veal as possible, iaitlie Small Mutton Pies. —See page 20. _ Poulet a la Duchesse. — See page 12. _ Soup Julien, — See page 167. Chine of Mutton. — See page 16. SECOND COURSE. _ Wixp Ducks. — See page 16. Stewed Celery.— See page 571. Spinage (see page 45) and Eggs. — See page 83. Apple Pie. —See page 82. ~ Custards. — See page 8. Pigeons. — See page 173. _ Pheasant. — See page 18. Créme du Caffé. — See page 39. Damson Pie. — See page 553. Escaloped Oysters. —See page 24. Mushrooms. — See page 17. A Hare, — See page 18. r1@s) +2 October 20. No. 294. BILL OF FARE. FIRST. COURSE. SECOND COURSE. a . Soup Cressey, removed witha - F Four Partridges. TURKEY AND TRUFFLES. , : . : Mush Tenderones of Pork Cutlets, and Reguon, Riel. peng Veal & Mushrooms mashed potatoes. Two Chickens Leg of Lamb, [. q dm} a la Reine. roasted. fF ha Small Svary Jelly. Es PRA 8 | A-Raised Pie, |G| A Raised Pie | with Pigeons, &c.|@} with Giblets. |) | Two Teal. |... One Fowl. : . % pee an ere A Neck of Veal, A Small Hain, ra roasted. braised, & greens.||Compote of Pippins Damson Tosrte, | Calf’s Feet, and A Salmie of | ||—————--———_ | S ish @ i . : an aryag wait Pagk Spinage, Cauliflower a la in boxes. Flamond. Vermicelli Soup, removed with a T: | : ‘wo Rabbits. - SIRLOIN OF BEEF. 595 No. 294. ‘BILL OF FARE. .)-))) © FIRST COURSE. ea 1 | Soup Cressey. — See page 47. Turkey and Truffles. — See page 4. Pork Cutlets, &c.— See page 96. Tenderones of Veal (see page 12) and Mushrooms. — See page 173. Leg of Lamb, roasted. — See page 37. Chickens a la Reine. — See page 42. A Raised Pie with Giblets. — See page 345. A Raised Pie with Pigeons. — See page 180. A Ham, braised, &c.— See page 14. Neck of Veal, roasted. — See page 13 A Salmie of Wild Duck. — See page 86 Calf’s Feet and Spanish Sauce. — See page 809. Vermicelli Soup. +See page 16. Roast Beef.— See page 7. 600 SECOND COURSE. ; ( awa | PHEASANT. —See page 18. Cauliflower. — See page 18. Fscaloped. Oysters. — See page 24. _ Chantilla Basket. — See page 62. Ham and Eggs. — See page 87. French Beans. — See page 9. Rabbits. — See page 10. i ‘ — ' — October 24, No, 298. BILL OF FARE. FIRST COURSE. |} ~~ SECOND COURSE. Soup and Bouilhe, removed with a Ho Three Partridges. LOIN ‘OF VEAL. S . Two Sweetbreads, Seeps Rugs Cddthower, | ERUPT larded, aud an and Kidneys. emince. . Orange Jel Anole:Pie A Ham and ; Tourte. wae PP ‘ Greens. i Cw Sp‘na Shand Veal Olives, Two Chickens | Ragvoo Melé. p:nag and mushrooms. | ala Reine. 2880 Croutons. Chump of Beef.” | Two Wild Ducks. ' ae ee ~ 601 No. 298. BILL OF FARE. FIRST COURSE... =e q Soup and Bouillie. — See page 31. Loin of Veal. — See page 49. Ham braised. — See page 14. i Sheeps Rumps and Kidneys. —See page 37. __ -Sweetbreads larded (see page 96) and an Emince. — See page 85. Chickens a la Reine. — dec page 42. Veal Olives (see page 3) and Mushrooms. — See page 173. Roast Beef.— See page 7. ; - SECOND COURSE. ParrripGes. — See page 7. Mushrooms. — See pagé 17. Cauliflower. —~ See page 18. Jelly. — See page 31. Apple Pie. — See page 82, Orange Tourte. — See page 98. Raggoo Melé. — See page 9. Spinage. — See page 45. Wild Ducks, — See page 16. 602 ew October 25. No. 299. BILL OF FARE. — ‘ FIRST COURSE: SECOND COURSE. —— Soup Cressey, removed with a HAUNCH of LAMB, larded, and Chervil Sauce. Two W idgeons. Stewed Celery. Fondues, in cases, > Pork Cutlets, and Blanqact of Veal, RMN Ee On re and mushrooms. ; mashed potatoes. Apricot Savoy Damson Pie. | Neck of Veal, Tourte. Cake. Crimped | Bod (sae A Goose. Artichoke Bottoms, and Italian sauce. A iganeeelae Spinage, in boxes. Rabbit. | A Chine of Mutton. Ox Rumps and _ Cabbage. A Hare. No. 299. BILL OF PARE. FIRST COURSE. ee ct | SOUP Cressey. — See page 47. Haunch of Lamb, &c.— See page 54. | Blanquet of Veal. — See. page 74. Pork Cutlets, &c.— See page 96.. Crimped Cod, &c.— See Appendix. A Goose, — See page 15. Neck of Veal, roasted. —See page 133. Ox Rumps and Cabbage. — See page 5. A Souties of Rabbit.— See page 267. Chine of Mutton. — See page 16. 603 _ SECOND COURSE. Wipceons. — See page 16. _ Fondues.—See page 17. Stewed Celery. — See page 571. | s Damson Pie.— See page 553. Savoy Cake. — See Appendix. Apricot Tourte. — See page 17. Artichoke Bottoms. — See page 44. Spinage, in boxes. —See page 387. A Hare. — See page 18. ~~ a a a a a a oY a a a a a el oN oS oe a he oe ee a ea a ae a October 20. No. 300. BILL OF FARE. | FIRST COURSE, - SECOND COURSE. gi — Rice Soup, pamoged with a: Two Chickens. LEG of PORK, boiled, and Greens. Calf’s Liver and} | A Fricassee of || Cauliflower a la Salate, Bacon, &c. Rabbits & Onions.|| ~ Crame., fied ie hateae —[——— ee A Raised as Pigeon Pie. Apple Pie. “ A Souties of Lobster au Poached Eggs Sweetbread, and = Mak of Gratin. and Toast. poivrade sauce. ; Loin of Veal. _ Shoulder of Lamb. - 604 No 300. BILL OF FARE. FIRST COURSE, . -- ‘ Ee | Rice Soup. — See page 93. Leg of Pork, boiled. — See page 115. A Fricassee of Rabbit and Onions. — See page 70. Calf’s Liver and Bacon. — See page 132. : A Raised Pigeon Pie. — See page 180. A Haricot of Mutton.— See page 21. A Souties of Sweetbread, &c.—See page 55. Loin of Veal. —See page 49. SECOND COURSE. CHICKENS. — See page 139. Salsifie, fried. —See page 62. Cauliflower. — See page 18. Apple Pie. — See page 82. ~ Poached Eggs and Toast. — See page 247." Lobster au Gratin. —- See page 51. Shoulder of Lamb. — See page 171. GOS | ee . October 27. | No. 301. BihLd OF FARE. FIRST COURSE. » . SECOND COURSE. Soup 4 la ‘Plamond; removed witha TURKEY, boiled, with Oyster and. | ANY Sauce. . : Two Pheasants. Jerusalem : : Artichokes, and Mushrooms. ~ 4 | Italian sauce. Cottets of Mutton Riblette. Bcitipidens, and sorrel sauce i } 4 A A Ham, | ||) Cederata Chantilla se A Chine of | A Fillet of ‘braised: and|| © Cream. Cake, Jelly. _ Lamb Veal. cual bes ) Cauliflower 2 la | 2 Three Partridges ne Omelet Souffe. C réme, a la Perigord. Semels, and piqui ant ee Beings of Beef. ' — Teo Wild Ducks.” No. 01. Ce OF FARE. « a 2... FIRST CDURSE, .- t = ~~ een —_ 4 la Flamond. — See page 12. | Turkey boiled, and Oyster Sauce. — See page 53. _ Mutton Cutlets Riblette. — See page 135. _ Fricandeau (see p.29) and Sorrel Sauce. — See Krona Ham, braised, &c.—See page 14. Fillet of Veal. —See page 143. -Chine of Lamb. — See page 69. _ Partridges 4 la Perigord. — See page 37 | Semels (see page 94) and Piquant Saree ~ eh Appendis. Roast Beef. —See page 7. 606 SECOND COURSE. Two Pheasants. — See page 18. Mushrooms, — See page 17. Jelly. — See page 31. ale gaan Chantilla Cake. — See page 78. | rice tyratatinegti tat Sle ei 3 s ee Jerusalem Artichokes. Boin them in the same manner as a potatoe ; peel and split them, and pour a little melted butter over them. They may be fried in batter, and either white or brown Italian sauce put over them. | Cederata Cream, — See page $3. Gor rR crane ai mee a vo Caulliflower. — See page 18. Omelet. — See page 33. ; | = | Wild Ducks. — See page 16. ) y October 28. 2 7 No. 302. BILL OF FARE. Bra ie vk ak es - SECOND COURSE. Soup Santé, | ie i i removed with a Four Partridges. LOIN OF VEAL, ‘ a Spinage and — A Fowl ala Fillet of Pork, Maccaroni. pug Beshemell. and rober sauce. ve Croutons. {| A Rump of) A Leg of A Wax Beef ala | arth, A Goose. |} Apple Pie. Basket of yes Mantua. roasted. Prawns. | 44 A Pheasant, with cabbage, &c. Small Mutton Pies. Stewed Celery. Escaloped Oysters.} A Chine of Mutton. Four Teal. Ph eee 607 No. 802. BILL OF FARE. FIRST COURSE. | Soup. Santé. — See page 38. Loin of Veal. — See page 49. Fillet of Pork (ee page 13) and Sauce Rober, — See. _ Appendix. A Fowl ala Beshemell. — See page 115. A Goose. — See page 13. Leg of Lamb. —See page 21. _ Rump of Beef 4 la Mantua. — See page 60. Small Mutton Pies. — See page 20. ‘ A Pheasant (see page 37) and Cabbage. — See page 36, Done exactly as Partridges. Chine of Mutton. — See page 16. SECOND COURSE. PartTripces. — See page 7. Spinage, &c. — See page 45. Maccaroni. —See page 10. Wax Basket. — See Appendix, Damson Pie.— See page 553. Apple Pie. — See page 82. ' Escaloped Oysters. -— See page 24. Stewed:Celery. — See page 571.. Teal, — See page 9. ee ~ 608) October 29. “Wo. 303.” BILL OF FARE. ~ FIRST COURSE. ne Vermicelli Soup, feuoeed with a LEG of LAMB, boiled, LOIN, fried, and Spinage. SECOND COURSE. — Six Pigeons. ean ; * | Cauliflower a la | © Tenderones of Neat’s Tongue ODS USIs) Jae ae Veal and Cutlets, and ' Truffles. barberries. ; oe * A Neck of |} A Ratifie | Orange At. Calf’s Head, A | Mice 4 Pudding. Souffle. Charlotte. hashed and Sucking d ae led. Bio. roasted, and gr 5! French beans} “< Beet Root, and A Souties of Spanish onions. Hare, with a ae purée of ditto. A Capilotade ~ of Pheasant. | ‘Sinall Omelets. Two Cubbie: Ribs of Beef. No. 308. BILL OF FARK, FIRST COURSE, V erMicennt Soup. — See page 16. Leg of Lamb, boiled, &c. — See page 149. Neat’s Tongue and Barberries. —See page 42, _Tenderones of Veal, &c.— See page 12. | A Sucking Pig. — See page 60. : Neck of Mutton, roasted (see. page 128) ibd French Beans. —See page 341. Calf’s Head, hashed, and erilled. — See page 3, ". , \ i | } é i= i a | \ * 609 Pe aiitotade of Pheasant. -+ See page 176. The same way | as Fowl, | A Souties of Hare, &c.— See page os,” Roast Beef. — See page 7. SECOND COURSE. PIGEONS. — See page 173. Cauliflower a la Flamond. — See page 102. Fondues. — See page 17. A Charlotte. —See page 180. Orange Souffle. —See page 102. Ratifie Pudding. — See page 100. Small. Omelet.— See page 206. Beet Root, &c.— See. page 128. Two Chickens. — See page 1389. a 2 a a a a ae a a a at ee at a oe oe ae a a a mea a ae a d : vs October SO. No. 304. BILL OF FARE. A Tureen of M utton and Broth is | with Roots, removed with a LEG of PORK 4 la Bojsseau. four Partridges. Ox Rumps, with arberries. , cabbage, &c. Barbe in boxes, &e. Lainb’s Head, | Tartlets of | | Mushrooms, A Chine of A Savoy \ Lamb. Cake. ene eens reentry ¥ Calf’s Feet a la Pigéons 4 la Spinave. if pores” le Puffs. Espagnole. | Crapaudine. Sey ante aby » Loin of Veal. Re Two Rabbits. oh en ae ae 6 No. 304. BILL OF FARE, > | ae ™ FIRST COURSE. . toe by A TUREEN of Mutton and Broth, &c. — See page 192. Leg of Pork a la Boisseau. — See page 47. Ox Rumps and Cabbage. — See page 5. Lamb’s Head, &c. —See page 21. — - Chine of Lamb. — See page 69. Pigeons a la Crapaudine. — See page 100. Calf’s Feet a la Espagnole. See page 309. Loin of Veal. — See page 49. | i _ SECOND COURSE. PARTRIDGES. — See page 7: Mushrooms (see page 17) in Boxes, See page 387, Tartlets. — See page 44. Savoy Cake. — See Appendix. Puffs. — See page 137. Spinage, in boxes. See page 3873 Rabbits. — See page 10. peta: ail 611 ia - October 31. No. 305. BILL OF FARE. 4 FIRST COURSE. SECOND COURSE. | oe aE : Soup Santé, — ; removed with a get bal A Pheasant . HAM braised, and Greens.. ; “s \ : Caulifiower a la Créme. Artichoke Bottoms, fried. er ee ee! Lamb Cutlets, {Blanquet of Veal, and fine herbs, &c. with mushrooms. q re ‘ ? Neck of Three Breast of ||, . A Chantilla | Damson Pork, |. Chickens Veal ala pris Pie. Basket. . Pie. roasted. Ala Reine. | Italienne. - —— Poached Eggs Salsifie, Petit Patés of A Fricassee of ’and Toast. ~ fried in batter. Veal and Ham. Rabbit. - Chump of Beef. | Two Wild Ducks: No. 305. BILL OF FARE. - FIRST COURSE. | Soup Santé.— See page 388. Ham, braised. — See page 14. Lamb Cutlets. — See page 93. ie Ari Blanguet of Veal, &c. — See page 74: ‘ Neck of Pork. — See page @1. | Breast of Veal a la Italienne.— See page 90. Three Chickens a la Reine. —See page 42. Fricassee of Rabbit.— See page 297. Petit Patés. — See page 405. Roast Beef. — See page 7. - RrQ SECOND COURSE. >.’ q A PHEASANT. —See page 18. eae | Cauliflower. —— See page. 18. MEME: Artichoke Bottoms, fried. — See’ pale 187 - A Chantilla Basket. — See page 62. oa Damson Pie. —- See page 553. Pesan q Apple Pie.— See page 82. alt LTO | Salsifie, fried. — See page’62. | Poached Eggs and Toast. —See page 2 247 Dacks. —See page 406. ' ' ) . : J 4 ll te a a ee a a a ae November I : No. 306. BILL OF FARE. FIRST COURSE. SECOND COURSE. Soup Cressey, | Two Chickens: removed with One larded. BEEF TREMBLANGE, and Roots. A Blade Bone of || f Pork a la Broche, & mashed potatoes, A Loin of Lamb, braised, and’ stewed celery. Spinage and Fee '|Escaloped Oyste S : Savo | a Soles, : Matelot of 7 Teltyslcusbieabble Pal boiled and | ia Carp and jj Cake. | a a j fried. | om Eels,’ &c. — ® Bowl 3 le A Bibset Beshemell. ~ | Maccaroni. A Jugged Hare. Chine of Mutton. T hree T eal. 613 No. 306. BILL OF FARE. _. FIRST COURSE. Soup Cressey. —See page 47. Beet Tremblanc, &c.— See page 153. Blade Bone of Pork, &c. — See page 567. Loin of Lamb and Celery. — See page 6. A Partridge Pie, raised. — See page 28. __ A Matelot of Carp, &c. — See page 300. Soles, boiled and fried. — See Appendix. Fowl a la Beshemell. — See page 115. Chine of Mutton, — See page 16. A Jugged [Hare, Bone a hare, and put the bones into.a small soup pot, with lean ham, six or eight large onions, a faggot of thyme and parsley, a little mace, one pint of stock, and a pint of _ port wine; put the pot on the fire to boil for two hours, _and then strain it off; put the hare on the fire to blanch, in cold water ; when it comes to a boil, take and wash it in, several waters, then cut the 1egs into two pieces, the long way; cut the shoulder part from the back; then split the back down, and cut each half into three pieces; then put it mto a small soup pot, and the liquid the bones were stewed in: cut one pound of ham, fat and lean, into neat pieces, and put it to the hare; cover the meat.over with white paper, and then the lid of the pot; put the pot into a stewpan of water, and let the water come above three parts up the pot: put it on to boil; it should boil for three hours, or until the hare is quite tender; (when the water boils away, that is in the stewpan, put more boiling water); when done, put it on the dish, the hare in the middle, and / | 614 the ham round tbe sides ; skim the liquor very clean from fat, and put it to the hare. There may be a few button | onions sent up on the been It should be sent up.in a deep. * . dish. vi fue: OAR 2 ot SECON D‘COURSE. CuicKEns. — See page 139. ae Escaloped Oysters. — See page 24. ( Spinage (see page 45) and Eggs,— See page 83. Apple Pie. — See page 82. - Jelly. — See page 31. | Savoy Cake. — See Appendix. : Nate Ly re Maccaroni:— See page 10. * ~ 3g A Lobster.— See page 32. Teal. —See page 9. 4 ; a 2 > November 2 No. 307. BILL OF FARE. Pethon FIRST COURSE, SECOND COURSE. AD Soup Itahan, - removed with a - Four Plovers. LEG of MUTTON, and Haricot Beans. . ; ; Bruecoli, Minced and Cutlets of Veal ~~ Toast, | and brown sauce. - Broiled Chicken. and Ham, &c. RA "i 1 Salmon & Smelts. \ — or 1 Beef Steaks, and Tenderones of oe Vii d at beh Lamb, and _ ||Artichoke Bottoms, An Omelet, oyster sauce, . é mushrooms. and Italian sauce. and sauce. Loin of Veal. Two Easterlings. 61S- 1. Nal 307. BILL OF FARE, eel Ee ad FIRST COURSE. a i oe Soup. — See page 20. ) A Leg of Mutton Ges page 137) and Piceient Béahs. — _ See Appendix. : Cutlets of Veal and Ham.— See page 197. ~ Minced and Broiled Chicken. — See page 126. ‘Salmon and Smelts. — See Appendix. Tenderones of Lamb (see page 26) and Mushrooms. = _ See page 17. Beef Steaks. — See page 126. Loin of Veal. — See page 49. SECOND COURSE. Piovers. — See page 57. Broccoli.-~— See page 18. ‘Ham and Toast. — See page 66. GingerSouffle. — See page 188. An Omelet. — See page 33. Puta little Sauce Tourney round the edge of the omelet. Artichoke Bottoms. — See page 44. Easterlings, see Wild Duck, page 16. - a November 3. No. 308. BILL OF PARE, “eS FIRST COURSE. ho? | __ SECOND COURSE. | Soup ala ean removed with a Bir Partridges. TURKEY, roasted. Pes! § A Raised Pie, A Souties of fo=Spimage and : Z with Mutton and Sweetbread and: Oxontoaa. Raggoo Mele. Potatoes. Mushrooms. z ; | COleosd ob ae | want OLR IRL LOTTE Neck ¢ aapticst | “Jelly” | Spanish A Sparerib | A Fillet of oe cs alk Tartlets. | Marbre.; |. Fritters. _ ot Pork. — Veal, roasted, ~ : i ae oe es AK ni Broccoli, A Case, with » || & Spanish onions. | ~ ond —_— sauce. mixed Game. OEY PE ES Bout Saigneaux, .} and sauce hachis. Sirloin: of Bich hoeal ne Two Wild Ducks Salad No. 308. BILL OF FARE. i a eee FIRST COURSE. » | Soup ala Reine. — See page 2. A Turkey, roasted.-— See page 105. A Souties of Sweetbread and Mushrooms. ary page 3S; A Raised Pie of Mutton and Potatoes. he See page 35. Neck of Mutton, roasted. See page 128. Pe Fillet of Veal. — See page 148, ic ene Sea Sparerib, — See page 4g. A Case with mixéd Game.) so) ‘Ratse asmall pie, fill it with bran, and bake it; slou done, clean the bran out of it: cut up any cold partridges and pheasaz its into neat pieces, and put them into a stewpan, 617 with ele a pint of stock, to make hot; they should not boil, but when hot put a little pepper and salt: put the _ game into the pie, and six yolks of eggs that has been — boiled hard ; ; put the gravy over; put the pie on a napkin. This is very ‘ood cold, for supper. Bout Belle vedux and Sauce Hachis: — See page 273 Roast Beef. —See page 7. eT LC ee SECOND COURSE, PAwrawers. — See page 7. Raggoo Melé. — See page 9. Spinage and Croutons. —See page 45. Spanish Fritters, — See page 91. _ Jelly Marbre. —See page 74. Tartlets.-— See page 44. | Broccoli (see page 18) and Italian Sauce. yaa Appendix. Beet Root. — See page 128. Wild Ducks,— See page 16, November 4. No. 309. _BILL.OF FARE. FIRST COURSE. SECOND COURSE. eee Soup Santé, A Pheasant. removed with a FILLET of VEAL a la Daube. Blanquet of - {Turkey & Truffles. A-Matelot.of Stewed Celery. | | Blanc Mange. Tench, &c. | A Charlotte. | : A Goose. | Spinage and Rhenish Cream. eet Aa é Pork Cutlets, and mashed potatoes. A Chine of Mutton. Shoulder of Lamb. en amen ee: Three Partridges a Ja Besheuell. | ae ae No. 309. BILL OF FARE, — FIRST COURSE, a an - rs =i Sis Aa a Sou P Santé. — See page 38. Fillet of Veal 4 la Daube. — See page 20. Matelot of Tench. — See page dae Blanquet of ‘Turkey and Trufles.— Done the : same as xy x Blanquet of fowl. — See pag é 73. | heat A Goose. — See page 15. y Aime, Pork Cutlets. — See page 96. , -Partridges a la Beshemell. — See page 585.. Chine of Mutton. — See page 16. { yi . ; SECOND COURSE. | A PuEeasant.— See page 18. | a al Blane Mange. —Scee page 66. Stewed Celery. — See page 571. A Charlotte. — See page 180. Spinage, &c.—Sce page 45. Rhenish Cream, — See page 50. ‘= $i | Shoulder of Lamb.—See page 171, °° ree | -' 619 November 5. No. 310. BILL OF FARE. FIRST COURSE, SECOND COURSE. | Tureen of Mutton and Broth, j with Roots, removed with a LOIN of VEAL a ta Beshemell, Two Easterlings. i oat f Mushrooms. * ‘Two Sweetbceads, ; broiled. Beef Collops a la iatcah esa is ? Espagnole. sorrel sauce. | Jelly roasted. Neck of Pork, | SPORES ES An Emince of and Italian sauce. Se Artichoke Bottoms, Salsifie, Fillets of Hare, fried, &c. larded, and Lamb, and small onions. Blade Bone grilled. , F ; Sia Pigeons. Ribs of Beef. . . No. 310. BILL OF FARE. FIRST COURSE. A TUREEN of Mutton and Broth. — See page 122. Loin of Veal a la Beshemell. — See page 14, Sweetbreads larded Sa page 85) and Sorrel Sauce. — See Appendix. Beef Collops.—See page 89.. __ Neck of Pork, roasted. —See page 21. Shoulder of Lamb hashed and broiled. —See page 193. Fillets of Hare larded.— See page 179. ‘Ribs of Beef. — See page 23, e ‘ ; - . 4 ; a : i * - . x 1 ’ : Re 4 . 8 R : ’ Bree si, 1g Bat a SECOND COURSE. te raf : a ‘ whey es : ® EasTERLINGS. — See page 16. iene CR Mushrooms, broiled. — See page 67. 153A Yo. agate 3a: Broccoli. — See page 18. | ee Jelly. — See page 31. _ | Salsifie, fried. — See PESC Geos caelunde Artichoke Bottoms. — See page Ader . ) Spe y Pigeons. — See page 173, 6 x its ‘i \ 4 . | N ovember 6.— “No. 311. BILL OF FARE. ~ SECOND COURSE. | Three Woodcocks. Soup Cressey, removed with a . ; LEG of PORK, boiled, and Greens. aye hs ; FIRST COURSE. Haricot of Maccaroni. Mutton. | A Pheasant and Trufies, ,&c. t Chine of ts | Se U | Neat’s Tongue Cutlets and an DEIR: A Fricandeau, and an emince.. | Truffles. | can ial Chump of Bed: ee 4 Broccoli, & sauce.|- 621 No. 811. BILL OF FARE. FIRST COURSE. roe Bescec. — See page 47. , Leg of Pork, boiled, &c. —See page 115. Haricot of Mutton. — See page 21. A Phéasant and Tr uffles. Bratse the pheasant the same as in page 42. Put truffle sauce over it, the same as over a turkey. A Chine of Lamb. — Sce page 69. bain A Fricandeau (see page 29) and an Emince — See p. 85. Neat’s Tongue and Barberries. — Sce page 42. Roast Beef, —— See page 7. SECOND COURSE. Wooncocks. -— See page 24. Broccoli. — See page 18. Maccaroni. — See page 10. Apple Pie. — See page 82. Raggoo Melé. — See page 9. Truffles. — See page 553. Wild Ducks, — See page 16, oe November -7. : No. 312. BILL OF FARE. EO ages ic, A Oat caer a Soest SFIRST “COURSESatun SECOND COURSE. Soup a la Reine, | sp bare cca removed with a Four Partridges. | LOIN OF VEAL. . Petit Patés of Hashed Beef |}. Broccoli. ‘|Escaloped Oysters. Sweetbread and and y Ham. Broiled Bones, ROR STD a | | BEE bein gu" Savoy 14 Ratifie Crimped | A Sucking | A Pike, || Charlotte. Cake. Pudding. Cod, &c. Pig. | baked. o ; Spinage and Croutons. Wild Duck. PNP Re ade y les aS ve ne: Lamb Cutlets, and “Mca | poivrade sauce. 4 A Salmie of | A Chine of Mutton. Three Ti cal. No. 312. BILL OF FARE. FIRST COURSE. Sour a la Reine, — See page @. . a | Loin of Veal. — See page 49. “| Hashed Beef and Broiled Bones. — See page 204, - Petit Patés. — See Appendix. — ~ A Sucking Pig.— See page 6. A Pike, baked. — See page 272. Crimped Cod, — See Appendix. Lamb Cutlets (see page 93) and Poivrade sry peace Appendix. | Salmie of Wild Duck. — See page 30. Chine of Mutton. — See page 16, 623 SECOND COURSE. Ve PO aurce - ParrripcEs. — See page 7. Escaloped Oysters. -~See page 24. _ _ Broccoli. — See page 18. _Ratifie Pudding. — See page 109. Savoy Cake. — See Appendix. A Charlotte. — See page 180. Maccaroni. — See page 10. Spimage, &c. — See page 45. - Teal.— See page 9. November 8.. No. 313, BILL OF FARE. a he FIRST COURSE. SECOND COURSE, _ gpl | | 3 Broccoli. An Orange Souffle. Three Sweetbreads, Veal Olives, Ba Peas Oe ee larded, and "|| and Italian sauce. Savoy Cakes. and an emince. mushrooms, Sirloin’ of Beef. Two Easterlings. No. $14. BILL OF FARE. FIRST COURSE. , No: 815. BILL OF FARE. © FIRST COURSE: eee i Soup Santé. — See page 38. Haunch of Venison. — See’ page 2. Pigeons A la Crapaudine. — See page 100. _ Calves Feet a la Espagnole. — See page 309. Beef Steak Pie. —See page 275. — Matelot of Rabbit. — See page 368. Blade Bone of Pork. — See page 567. Chine of Mutton. — See page 16, SECOND COURSE. Piovers. — See page 57. — An Omelet.— See page 33. Darioles. — See page 39. Apple Pie. — See page 82. Jelly. —See page 31. Spinage, &c.— See page 45. ‘ Pheasant. — See page 18. fA ~ tS eS ak November 11.. No. 316. BILL OF FARE. _ FIRST COURSE... , SECOND COURSE. Maccaront Soup, removed with a TURKEY, boiled, and Celery Sauce. Two Chickens. Voila Soe Peths au | | Broccoli, and Mutton, and A Salmie of Gratin. Italian sauce. : Plover, &c. poivrade sauce. A Souties of | y 1 A Ham, braised, and greens/ | “Apple Pie! J (ew Se SempG.) ARDENT IOLA WEEN ———-________=||Artichoke Bottoms,| © ~ Crayfish’ au Semels of Veal, || and Italian sauce.j | Gratin. and ' 2 Fuh ee Patel a shalot sauce. Chicken and Mushrooms. A Fricassee of | A Hare. ead Ribs of Beef. we No. 316. BILL OF FARE. FIRST COURSE. * naan M iceutos Soup. — See page 156. A Turkey bowed (see page 53) and cele Sauce ery - See 4 , page 13. _ Ts i A Salmie of Phisep. FO | ‘Ir is made from what was left from the last dinner. Fol- low the same method as for a Salmie of Wild Duck. — See page 30. A Souties of Mutton Sig. page 38) and Poivrade: Sauce. ~— See Appendix, ; 629) Ham, braised— Seé page 14. | Semels (see page 94) and Shalot Sauce. — . See Appendix. | Fricassee of Chicken. — See page 37. Ribs of Beef. See pees 23. SECOND COU RSE. euliisKe — See page 139. Broccoli (see page 18) and Italien Sauce.—See Appendix. ‘Apple Pie.— See page 82. Crayfish au Gratin. — See page 444. Peths. — See page 32. ‘Artichoke Bottoms. — See page 44. A Hare. —See page 18. -» November 12. 08 317. BILL OF ings sot FIRST COURSE. | ee SECOND COURSE. Soup Santé, removed witha . . , A Pheasant LEG of MUTTON, and Haricot Beans ‘ E Petit Patés of Tenderones of M we Mush 3 Chicken and Ham.| } Veal and Truffies. vn iat le nas sini Neck of Pork, A Gateau Toasted. Millefleur. - Breast of Lamb, grilled, and shalot sauce. Pigs Feet and Fars, &c. Ham and Eggs. Raggoo Melé, | | Fillet of Veal. | Two Wild Ducks. : 3 630 ¢ ‘ i ae i: See 2 © co fond ~ oS a re Bag ies p> ave) iS A FIRST COURSE | . i Ri w BB 18U _ * Soup Santé. See Baas sk” ud get A Leg of Mutton roasted (see page ae natri Harieot - Beans. —See Appendix. 9 )(- * Boban | . Gateau Millefleur.— See page 45. ical f Ham and Eggs. — See page 87... ome h Raggoo Melé.—See pageg. ©) 5 Santa | ate Wild Ducks. — See page 16. aati sie ae 651. November Loe ‘ No. 318. BILL OF FARE. ae FIRST COURSE. SECOND COURSE. aR Gere Soup and Bouillie. | ; removed witha = Four Partridges. HAUNCH OF VENISON, Fondues in cases. A Blanquet of ae Ss | arer Re A Civet of - Compote of Apples Turkey, &c. Hare, &c. sis A Fillet of |] A Sparerib . a Atlets of Raspberry Hag ph so briatra of Pork Veal a la} Oysters, {| Tourte. Melé. } Daube. | A Roulard of A Fricassee of . ey Matton and Roots.| |Rabbit and Onions. Spinage in boxys. Jelly: ~ Chump of Beef. 1 Three Woodcocks. - No. $18 BILL OF FARE. FIRST COURSE. i ed Soup and Bouillie. — See page 31. Haunch of Venison. — See page 2. - Civet of Hare. — See page 26. A Blanquet of Turkey.— See page 33. _Sparerib of Pork, — See page 42. Fillet of Veal ala Daube.— See page 2. A Goose. — See page 15, Fricassee of Rabbit and Onions. — See page 70. A Roulard of Mutton (see page 29) and Haricot Roots.— See Appendix. Roast Beef, —See page 7, \ SECOND COURSE, Partripers.—See page 7. ok at Fondues. —- See page 17. : Stina is _- Compote of Apples. — Sée page 57. HA Cy | Raggoo Melé.—See pageg. actets, cxrastle Raspberry Tourte. —See-page 140. SSE aa e | Atlets of Oysters. ~ See page 181. cy Bee Be Sesh. Jelly. — See page si. | > oo eee cathe Spinage, in boxes. — See gicte aie weber “ Woodeocks. — See page 24. fygueq@ ‘ rose AL te basheod eh. ] OGr8 Dee galiend November 144.) 05) “No. 319. BILL OF FARE, . SECOND COURSE. FIRST COURSE... Pea Soup, re removed with a LOIN OF VEAL. Six Snipes. - Broccoli, © and sauce. -Two Chickens _a_la Reine. Woodcocks a la Tartar. _ An Omelet, | | . and sauce. os Matelot of | ~ Bla Varison Carp and Apple | Pie. Manse. a Big. Eels. ¥o dion . Beef g age Tremblanc, and roots. Artichoke Bottoms, Tongue af, aa ap heate aaa a la and Italian sauce. | Greens. Duchesse. Mushrooms. e4 . +42 8 Se A Chine of Mutton. | Two Ducks. ~ 638 “No, 819. BILL OF FARE. _ FIRST COURSE. | Pra Soup. — See page 107. | Loin of Veal. — See page 49, _. Woodcocks a la Tartar, — See page 73. | Matelot of Carp and Eels. — See page 300. ~~ Beef Tremblanc. — See page 13. Crimped Cod, &c. — See Appendix. Poulet Ala Duchesse. — See page 12. Tongue and Greens. — See page 56. _ Chine of Mutton. — See page 16, SECOND COURSE. Brocco1s (see page 18) and Sauce. — See Appendix. : _ * An Omelet (see page 33) and Sauce Tourney. — See | Appendix. Apple Pie.— See page 82. Snipes. — See page 24. Dress them i in the same manner | as Woodcocks., Damson Pie. — See page 553. ? Blanc Mange. — See page 66. Mushrooms. — See page 17. Artichoke Bottoms. — See page 44, Ducks. — - See page 406. G34 November 1. hey aaa BILL OF FARE. _ FIRST COURSE. ‘SECOND COURSE, sien 5 j ET ° “oY Rice Soup, removed witha | LEG of PORK, boiled, and Greens. _. S2x Pogeons. Beef Steaks, and | oyster sauce. _ A Pheasant, - | “Anchovy Toast. Spinage and Eggs. - and cabbage. a - | Neck of Mutton, , & haricot beans. | A ‘Chantilla Cake. - A Duck, braised, | and turnips. - Sheeps Rumps and Kidneys, &e. A Fillet of Veal. Stewed Oysters. - Crayfish. A Hare | | No. 820. BILL.OF FARE, FIRST COURSE, Rice Soup. — See page 93. Leg of Pork, boiled, &c.— See page 115. Beef Steaks and Oyster Sauce. — See page 563. Pheasant and Cabbage. — See page 42. » Neck of Mutton roasted (see page 128) and Haricot — Beans. —~ See Appendix. A Duck, braised, &c. — See page 27. Sheeps Rumps and Kidneys. — See page 37. Fillet of Veal. — See page 143. -— BS ; __ SECOND. COURSE. | ; . cet See Pinczons.—See page 173. ‘ _Spinage (see page 45) and Eg ggs. — See page 83. Anchovy Toast. — See page 79. - Chantilla Cake. — See page 78. _ Crayfish. — See page 333. Stewed Oysters. — See page 185. ‘ A Hare, — See page 18. | : ® November 16. No. 391. BILL OF FARE. _ FIRST COURSE.. SECOND COURSE. Ra Soup Santé, removed with a four Partridges. HAUNCH OF VENISON. | ‘Broccoli, .and A Mutton and Italian sauce. Beet Root, and | Potatoe Pie. Pork Cutlets, and Spanish onions, &c. mashed potatoes. a en 4 . Jelly. A Loin of | 0c Stewed Celery. Maccaroni. — Ox Palates, rolled, and a raggoo. A Fricandeau, and an emince, — Two Easterling. Sirloin of Beef. | tte mae — | i ” ¢ oe : 5; tS 686: : 3 Ris a ; 1 No. 321. BILL OF FARE. 4 ‘ , : } , .f i? ta tia ae ; ” 4 gi Jit: F ae Py beh pas Bi £ ‘ 4 + ‘ a) ; ‘ rige A ial FIRST. COURSE, «aie evodsat : : e.e% 4 "i \ . “ i 4 : £ Soup Santé. — See page 38. _ Haunch of Venison. — See page 2. . ~ Pork'Cutlets.—See page 96. A Mutton and Potatoe Pie. — See page 35. a Loin-of Veal. — Seeipage4@insgey. 7 ae ‘ ' Ericandeau (see page 29) and an Emince. — See page 85. | Ox Palates, rolled, &c. —See page Bee | Roast Beef. —See page.7... - - th : SECOND COUR sie Partriness. Bice page fp eae ae y Broccoli (see. page ie and Italian Sanee,—See Appendix. | Jelly.—See page 31. ba ree a - Maccaroni.—See page 10. Ne te aterm ee Stewed Celery. — See page S71, a Ceca aT om IN woe |-Beet Root:— See page 371.) Soodwee ine | | ome ean t cilia tieiah a. + tins dati . Flasterlings.-—Scepage 16.’ . ‘3 | Ni 1 enol wn + : - . “ ~ “ em ine { November 17." No. 392. BILL OF FARE. | } ‘FIRST COURSE. ei Giblet Soup, removed with a FILLET OF VEAL. A Pheasant. Beef Olives, and small onions. fried. | [Penis in paste. Neck of Pork, roasted, Pod uine | in cases. | . A Casserole of Rabbits and Rice. ~ Chine of. Mutton. — -Cutlets,: &&. > Spimage, in boxes. | | Veal and Ham Two Wild Ducks. No. 322, BILL OF FARE. —— Pitiasddtaned FIRST COURSE, Gipter Soup.— See page 6. | Fillet of Veal. —See page 148. Risoles, in paste. —— See page 152. Beef Olives. —- See page 36... -- mois 4 Neck of Pork. — See page @1. Veal and Ham Cutlets. — Seé page 197, : A Casserole of Rabbit. — See page 409. » Chine of Mutton. — See page 16. . “SECOND COURSE. © Cheesev sok | err Bottoms, Apricot Tartlets. | SECOND COURSE. ‘ ; ‘ tii \ A PHEASANT. —See page 18. Artichoke Bottoms, fried. — See page 187. __ Cheesecakes. — See page 32. ' \ Fondues, &c.— See page 17. : Tartlets, — See page 44. Spinage, in boxes.— See page 387." * Wild Ducks. — See page 16. =< ‘ - November 18. ‘No. 393. BILL OF FARE. FIRST COURSE. SECOND. COURSE. + ee a ee A Tureen of Mutton and Broth, Sad! with Roots, ind _ Four Partridges. removed with a LOIN of VEAL 4 la Beshemell. Broccoli a la Raggoo Melé. Fricassee of : ie Fiamond. Chicken and Marne ee a la = ~ Mushrooms. ae nies eeetirecee ee Compote of} Damson | Spanish | A Neck.of Pippins. © Pie. ee q Venison. > An Omelet. Salsifie. A Civet of Hare. Blanquet of Veal. ~ Ribs of Beef. 639 s ™~ No. 323. BILL OF FARE, | — FIRST COURSE. XN r 6 Agthe \ ae > r ; = e P A TUREEN of Mutton and Broth. —See page 122, _. Loin of Veal a la Beshemell. — See page 14. Lamb Cutlets. —See page 93. | __ Fricassee of Chicken, &c.— See page 37. Neck of Venison. — See page 36. Blanquet of Veal.—See page 74. Civet of Hare. — See page 26. ~~~ Ribs of Beef.— See page 23. & i SECOND COURSE. | _ParrripcEs. — See page 7. _~ Broccoli a la Flamond, — See page 102. __ Raggoo Melé. — See page 9. _. Spanish Fritters. —See page 91. Damson Pie.— See page 553. Compote of Pippins. — See page 57. An Omelet. — See page 33. Salsifie. — See page 44. A Hare, — See page 18. 640 November 19. | No, 324, BULL OF FARE. FIRST COURSE, SECOND COURSE. | | aie Soup Santé, removed witha’ +» ~~)» > Lhree Woodcocks. SUCKING PIG. A Souties ot | Livers of Livers af Pasiieg bo siviawicwdmun see Mashrooms in Sweetbread, a »-@ la Broche. ameee: is Beef Palates, 4 forced and rolled, and a raggoo. Messina? sauce. | nano Setar nner oe eee “| A Quince | A Chantilla ARaigbery A Westphalia | A Neck of | A Eurkey, » Tonrtes >. Basket.’ Tourte. Ham, braised, | Mutton, boiled, with a . and greens, roasted, | Oyster aud} celery sauce d —__—______._"| Spinage ‘in boxes. | |. Ham and Eggs. A Fricassee of | Three Partridges ip pe Sige Rabbits & Onions. a la Perigord. Two Chickens > Loin of Veal. | One larded. No. $24. BILL OF FARE. FIRST, COURSE, ae. Soup Santé. —See page 38. A Sucking Pig. — See page 60. Souties of Sweetbread (see page 55) and Shalot Sauce. — See Appendix. Ox Palates, rolled. &c. See page 6. A Turkey boiled, and Oyster Sauce. — See page 53; Neck of Mutton, roasted. —See page 128. - Ham, braised. — See page 14. Partridges a la Perigord. — See page 504. A Fricassee of Rabbits and Onions. — See page 70. Loin of Veal. — See page 49. i 641 - . SECOND COURSE. - : . é : Woopcocks, — See page 24. | | Mushrooms (see page 17) in Boxes. — See page 387, ) — Livers of Poultry. — See page 94. | Chantilla Basket. —See page 62. _ Raspberry Tourte. — See page 503. Quince Tourte made of pee Marmelade. pane Ap- F pendix. \ ah ; j Ham.and. Eggs. ~ See page Sei Spinage, in boxes. — See page 387. Chickens. — See page 139. — ft | te | ae ' } ; _ November 20. “No. 325, BILL OF FARE. FIRST COURSE. SECOND COURSE. Vermicelli ‘geal removed with a Four Partridges. and Piquant Sauce. Tartlets of HAUNCH OF LAMB, larded, ae ae! EMEC nD Spinage and Regs. A Fricassee of Raspber Chicken end oe bs iin i ph Mushrooms. be ot ai Fondues, A Turkey | A Ham, A Neck of in cages. and braised, and Pork, + Truffles. greens. | roasted. —_— SAS Rare age. Almond Stewed Celery. ae Scorch Collops. | [Coser of Pigeon.|| —- Cheesecakes. 1 “ ad ee Ly as MERE, SEC aay = r J - ee g “ = i gi j r Venison Cutlets Smoaked Salmon,} |) 4. , - | Riblette. indcast, °F po A Omeleh. A Fowl ala Beshemell. ; A Chine of Mutton, Two Wild Ducks. |) qin A ~». No $27. BILL.OF FARE iirc > os | . - ie _ FIRST COURSE. Sour A la Reine. — See page 2. “Leg of Pork 4 la Boisseau. — See page 47. Calves Feet a la Espag gnole. — See page 309. __Lamb’s Head, &c. — See page 21. Neck of Veal, roasted, —See page 133. Beef Tremblanc, &c. — See page 13. A Goose. — See page 15. — ae A Fowl a la Beshemell. — See page 115. _, Venison Cutlets. —See page 505. Chine of Mutton, — See page 16. SECOND COURSE. A Boascant, — See page ‘18. ’ Truffles. — See page 533. Artichoke Bottoms, — See page 187. A Charlotte. — See page 180. Blanc Mange. — See page 66. Ratifie Pudding. — See page 109. An Omelet. — See page 33., Smoaked Salmon.—See page 24, | Wild Ducks. — Seepage 16. 646, ? - November O87: ee 528, BILL OF FARE.” FIRST COURSE. ~~“ §ECOND COURSE. ~ Soup @ la Flamond, removed with a LEG of MUTTON, and Endive. a Tk Soe ee Xk Vtcandoa "|| Fat Livers, incase Stewed Celery. a ¥ Wild Duck. and an emince. - je Six Snipes. : Peu > ; : Breast of d Compote of Rice Veal Pigeon Neck of Bette eve ,| Pippins ala f Fritters, Pe. . Pp ork. 0 ie ran /Créme. * glazed. Taggooed. | Cutlets of . sid " Ox Rumps, dnd cabbage. ee Spinage and Bees Raggoo of Palates,| _ Loin of Veal. = heaps wo Rabbits, No. 398. BILLOF FARE, | FIRST COURSE. Sea < eeeemeal Sour. i la Flamond. — See page 12. Leg of Mutton, roasted (see page 187) and Endive. — See Appendix, A Fricandeau (see page 29) ant an Emince. — See P- 5. | A Salmie of Wild Duck, — See page 30. Neck of Pork. — See page 21, : Pigeon Pie. — See page 135. Breast of Veal, raggooed. — See page ¢, 647 : Cutlets BF Sweetbread, &. — See page 158. Ox Rumps and-Cabbage, — See page 5. Loin of Veal. — See page 49. ike 1 aS raamnte SECOND COURSE. SNIPES, — See page 24. : - Stewed Celery. — See page 571. _ Fat Livers. — See page 94. Rice Fritters, — See page 73. Peu d’Amour.—See page 259. ‘Compote of Pippins 4 la Créme, — See page 57. _Raggoo Melé. — See page 9. ! Spinage (see page 45) and Eggs, — - See page 83, : Rabbits. —See page 10. Raggoo of Palates. — See page 6. PPP L LD LLLP TOT oS lia atalial I a > PII a De tenbcr 24, ce $929. BILL OF FARE. FIRST COURSE, SECOND COURSE. . % \ ' hy Soup Cressey, é Four Woodcocks. removed with a ' HAUNCH OF VENISON. #2? i Spinage, Broccoli, b Vonterones of im boxes. and Italian sauce. [Snipes 2 la Tartar. Lamb and Mushrooms. i A | Apple. Neck of Three A Chine of Cheesecakes. Trifle. se Veal ala Chickens Bacon, and Lit Beshemell. ala Reine. greens, Petit Patés of Matton Cutlets || Salsifie, fried, Poe see Sweetbread. Riblette. af: Sirloin of Beef. A Pheasant. ? f —- « J 1 . : 648 ee h nail 7 : ; il * a - é Ne: 820, “BILL or FARE, wa kt . ) is ES FIRST COURSE, Soup Cressey. ut Bike page 47. ey | = hates xi a Haunch of Venison. — See page 2. Tenderones of Lamb (see page 26) and Mushrooms. —~ | See page 17. 4 Snipes a la Tartar, the same as Weodeocks: naa P 7. A Bacon Chine. — See page 30. : Ly Three Chickens 4 la Reine. — See page 42. _~ Neck of Veal a la Beshemell. — See page 14.0 = “a Mutton Cutlets Riblette. — See page 135. i Petit Patés of Sweetbread. — See Appa | Roast site — See page Wet ete. a SECOND COURSE.” . Wooncocks. — See page 24. : : Broccoli (see page 18) and Italian Sauce. ised 2 Appents, _ Spinage, in Boxes. — See page 387. A Trifle. — See page Se . =) Apple Fritters. — See page 91. ee 8 ino" Cheesecakes. — See page 32. a ; lisse ss ata ‘ Salsifie, fried. — See page 62. . 4 : Mushrooms (see page 17) in Boxes. — See p page 387. A RREeant, — See page 18, oN eee GO - : November 25. No. 330. BILL OF FARE. CEN FIRST Re ons SECOND COURSE. Soup Julien, temoved with a FILLET of VEAL a la Daube. Four Plovers. * ‘ Artic hoke Bottoms, Fondues, 4n cases. ae and Jtalian sauce, Bout Saigneaux, and sauce hachis. Matelot of Tench, es / A Gateau ; 4 Apple ea A Venison | - Leg’ of A Jugged F Jelly. PP Pasty, ° tab, Hare ina {P Millefleur. Barberry Pie.. roasted. raised Pie. raised, \ . £ . i Pigs Feet and Fa Peths,, fried Ears, &c. Three Partridges, and cabbage. . Chine of Mutton. | seu Oysters. Med Wild. 1Duchs, ee | No. 330. BILL OF veal FIRST COURSE, | ~ oe J bitte — See page 167, A Fillet of Veal a la Daube. — See page 20. A Matelot of Tench. — See page 77. Bout Saigneaux and Sauce Hachis. — See page 073.1 Leg of Lamb, roasted, — See page 37. A Jugged Hare, in a raised Pin Raise the pie, and fill it with bran; finish and bake It; when done, clean*the bran well out of “the pie, and pot the _ hare in. —See page 613. 630 O- Velison Pie, raised. — See page 453. - Pigs Feet and Ears. — See page 35. Partridge (see page 37) and Cabbage. — See page 3 36. Chine of aan —See page 16. ‘ ——— SECOND COURSE, ~ = S PLovERs, Bee page 57. ? Artichoke Bottoms, — See page 44. Fondues. — See page 17. ‘ Jelly.—See page 31. _ RR. 8 tel rit 4 Apple and Barberry Pie: —See page 1 aa achat eee ‘a Gateau Millefleur. — See page45.-" a ads ara Escaloped Oysters. —See page 24. , Peths. — See page 32. Wild Ducks. — See page 16. ‘ % : . November 26. No. 331. BILL OF FARE. FIRST COURSE. SECOND COURSE. Soup dla Flamond, removed with a LEG of MUTTON, and Hericot eins Six Snipes. iat White Collops, and mushrooms. Fowl a a bi Peshemell. Maccaroni. | Stewed Celery. , - 2° x ‘ " A Sucking ; A Neck of || Blanc | A Chantilla ‘Coated of. Pig. : Venison. |] Mange. ‘Cake. | Pippins. % A » Veal and H Lat ia og Mushrooms. 4 |. | An- Omelet. : “Ribs of Beef. Two Chickens. } Gah No. 331. BILL OF FARE. — FIRST COURSE, ; a 7 5 Soup a i la Flamond. — See page 12. Leg of Mutton (see page 137) and Bibsicat Beans. — See Appendix. - White Collops, &c.— See page 15. A Fowl a la Beshemell. — See page 115. A Sucking Pig. —See page 60. Neck of Venison. — See page 36. Calf’s Head, hashed, &c. —See page 3. A Civet of Hare. — See page 26. i Veal and Ham Cutlets. — See page 197. Roast Beef. — See page 7. . hae » SECOND COURSE. Snrpus. —See page 24. Stewed Celery. See page 571. Macearoni. — See page 10. Chantilla Cake. —See page 78. | Compote of Pippins. — ‘See page 57, Blanc Mange.— See page 66. An Omelet. — See page 33. Mushrooms. — See page 17. | Chickens. — See page 139. / “ O52" s Nodarabs OF. No. 332. “BILL OF PARE. FIRST . COURS Ext 3p a - Ltahan Soup, removed with © BEEF TREMBLANG, and Roots. A Salmie of Wild Duck. “SECOND COURSE. ee A Pheasant. - OF Broccoli, _| and Italian sauce. ‘Lamb Cutlets a la Ital.enne. | : Ham and Eges. | Rhenish be A Savoy | Orange © A Sparerib | A Turkey, les Fillet of |p Cream. mS ake | _ Jelly. of Pork. | roasted. - | Veal. gre ieneenpeceni cpa nerf ests eetrpraranrnengpepsamniosseansgpaings ated Calica. fried in batter. A Souties of re itper eee Venison, &c. fried i in batter. ” Chine of Mutton. . | Atlets of Palates. Two. Wild Ducks. - No. 832. BILL OF FARE, FIRST. COURSE. TTALlAN Soup. See pase dbo er Beef Tremblane, &e.—See page 13. — A Salmie of Wild Duck. —See page 50, Lamb Cutlets. — See page 93. A Turkey, roasted. — See page 105. Fillet of Veal. — See page 143. A Sparerib.-—~ See page 42. Tripe, fried in Batter.— See page 046. A Souties of Venison, done thé same as Mution, — Sée page 88. Pe | Chine of Mutton. — See page 16. . Veal and Truffles: SECOND COURSE. | _, GSECONT COURSE. age : ‘ we iat fi * Pueasanr.— See page 18. 7 ; Broccoli (see page 18) and alias Sauce. — See Appendix, | Ham and Eggs. — See page 87/ Orange Jelly: — See page 67.. Savoy Cake. — See Appendix. Rhenish Cream. — See page 50. ' _Atlets of Palates. —See page sa6. cour shoot es Salsifie, fried. — See page 62. . ee Wild Ducks, See page 16. November 28. | : | ae No. 333. BILL: OF FARE... osc EPROP COURSE. "|. SECOND COURSE, * a Vermicelli Soup, removed with a | HAUNCH OF VENISON. Six Snapes. Broccoli,. and Italian sauce. Stewed Oysters, and croutons, » Veal and Ham, Tenderones of peert| pete | Petit Patés satin Necker | en § Lég of Pork-|| A’ Ratifie | Apple Savoy Bedremeil, | Goose. | roasted. || Pudding, hia Pie. | Cake. _Poulard a la ee Duchesse. _ Stewed Celery. pa Ham and Toast. "Tartar. . | Woedcocks a la BN A Chump of Beef. Two Rabbits. See - 3 . ‘No. 333. BILL OF FARE. - FIRST COURSE.’ ~Vermiceu Soup. — See page 16. _ Haunch of Venison. — See page 2. Petit Patés of Veal and Ham. _— See page 405. Tenderones of Veal, &c: — See page 12. A Goose. — See page 1 3. Leg of Pork, roasted. — See page 187. Neck of Veal A la Beshemell. — See page 14. Woodcocks a la Tartar. —See page 73. Poulard a la Duchesse. — See page 12. Roast Beef. —See page 7. . SECOND COURSE. SNIPES. —See page 24. Stewed Oysters. — See page 185. Broccoli (see page 18) and Italian Sauce.—See Appendix. Savoy Cake. --See Appendix. Apple Pie. — See page 82. Ratifie Pudding. — See page 109. Stewed Celery.— See page 571. 10. ~ Ham and Toast.-— See page 66. \ q ws ae 0535 No tember RO Hie: PY) No. 334 BILL OF ros FIRST COURSE, SECOND COURSE. 7 ~ ose a - Three Teal. Soup Santé, removed with a HAM braised, and Greens, | A Currie of Three Sweetbreads is . ‘ 4 Rabbit, - -| Jarded, aud an Broccoli 4 la Fat Livers a Ja with rice. emince. Plamond. Broche. eens | i i? A Turbot, Three Matelot of Wax Basket & Fillets of | Chickens | Tench and || Apple Pie. _ with ae ii Sole, fried. | ala Reine. | Eels, &r. Crayfish. oer? Fo ES ES ME AT ee ee LT EE aT - A Duck, boned, ‘ : oe: Mushrogms . A Rim, with a Raggoo Melé. 4 forced, & braised, Salmie of Snipes: ||’ , broiled. ( and Spanish sauce Loin of Veal. four Partridges. : No. 334. BILL OF FARE. FIRST COURSE. 00 Br nnee SOuP Santé, —See page $8. Ham, braised. — See page 14. Sweetbreads larded, &c. (see page 96) and an PACS, — See page 85. > Currie of Rabbit, &c. — See page 16. . Matelot of Tench, &c. — See page 77, Chickens 4 la Reine. — See page 42. Turbot and Sole, fried.— See Appendix. "tp OF ‘656 oe A Rim, with a Salmie of Saiokel ct -Puatse arim about an inch and ahalf high, bake it, and put “the salmie in. — See Salmie of Wild Dadk, page 30. A Duck braised (see page 27) and fi Sos Bc CT Appendix. My oin of Veal. —See page 49. plea apace SECOND COURSE. T EAL. — See page 9. Fiat Livers, & c.—- See. aig 94. Broccoli a la Flamond, — See page 102. Damson Tourte. —See page 107. ; ea Wa ax Basket. See Appendix, ; ae Apple Pie. — See page 82. its . oe - M ushrooms, broiled. —See page os nek at) if on -Rirggoo Meté. —See page 9. re ee ae Pa-rtridges. —See page 7. 7 | “Nosariiee 30. a No, 335. BILL OF FARE. FIRST COURSE. SECOND COURSE. oe fay! . Soup ala Reine, removed with a FILLET of VEAL a la Daube. Three’ Wovduieks. A Loin, of Lamb, A Souties of |) Esealoped Oysters. braised, & celery. | Beef Kidneys, &c. [von and Eggs. / Breast .of |. ; A Neck of Gedney mr: ‘Appte | Raspberry Veal, fee Venison, Tart. Fritters, - Tourte. raggooed, ce ih and roots. . Pork Cu tlets; and "| unashed potatoes. i Fillet of Beef ||Artichoke Bottoms, . ala Espagnole. fried. Maccaroni. Chine of Mutton. % Two Wild pee CRP ~_No.$35.. BILL OF FARE, seg es = “ : y , FIRST COURSE: 4 — : —SouPa dsla Reine. — See page 9. Fillet of Veal 4 la Daube. — See page. Ww, Beef Kidneys. — See page 245. “Loin of Lamb braised, and Celery Sauce. — See page 63. Cod’s Head; &c. — See Appendix. Chine of Mutton. —See page 16. Neck of Venison, and Roots. — See page 15. Breast of Veal, raggooed. — See page 5. |. Fillet of Beef & la Espagnole. —Sce page 29.” Pork Cutlets, &c. — See page g6. , ; : i Ce RY ; SECOND COURSE. °" W oopcoeks.— See page 24. . Spinage (see page 45) and Eggs. — See page 83; Escaloped Oysters. — See page 24. Raspberry Tourte. — See page 140. |. Apple Fritters. —See page 91. Gooseberry Tart. — See page 75. _. Maccaroni. — See page 10. Artichoke Bottoms, fried. —Seepageis7. °° [. Wild Ducks. — See page 16. - RRQ. Abii Che Uu . 658 December 1. No. 336. BILL OF FARE. | ~ FIRST COURSE. SECOND COURSE. A Knuckle of Veal and Rice,|| removed with a TURKEY AND CHESNUOUTS, &c. Beet Root, and Spanish onions. A Mutton and Potatoe Pie. Compote of Pigeon Clic vasa Egas and mushrooms. ee 4 ¢ i : An Apple A Loin of | Haunch of Cane aK: Cederata & Dae ae) Jelly. Veal. Venison. | pre = ae Cream. Pie. . Salsifie, ~ fried in batter. Two Rabbits a la Portugueze, and: truffles. Sirloin of Beef. A Volevent with Raggoo Melé. | Chicken. | é A Hawai ‘a No. 336. BILL OF FARE. FIRST COURSE. a Rice Soup, with a Knuckle of Veal. tne veal should be boiled until very fufets, so that the ‘bones will pull out. Turkey and Chesnuts. — See page 31. Compote of Pigeon, &c. — See page)122. 4A Mutton aad Potatoe Pie. — See page 35. A Bacon Chine, and Greens. — See page 30. _Haunch of Venison. — See page 2. | Loin of Veal. — See page 49. A Volevent, with Chicken, &c.— See page 250. Two Rabbits a la Portugueze, and Truffles. — See P. 43. A Sitloin of Beef. — See page 7. | - ~ . 659 ~~ SECOND COURSE, EasTERLINGS.— See page 16. Ham and Eggs. — See page 87. Beet Root, and Spanish Onions, — See page 571. Jelly. —See page 31. | Apple and Barberry Pie. — See page 199. .Cederata Cream. — See page 33. Salsifie. — See page 62. Raggoo Melé. —See page 9, A Hare.—See page 18. December 2. S's No. 337. . BILL. OF FARE. FIRST COURSE. SECOND COURSE. A Tureen of Mutton and Broth, with Roots, Lwo Widgeons. removed with a LEG of PORK 4a la Boisseau. | : ; Artichoke Buttoms, Spinage, T ae a bg | . payee and Italian sauce. in boxes. a la Reine. Tare, &c. f Fillet of : ; Haunch of Gooseberry | Rhenish | + Beef larded Cheesecakes tank eet] Neco |Dalgan tee | Gram | ioctl mee: E onions and al py ecire sauce. | Mushrooms, Fat Livers a la in. boxes. Broche. Scorch Collops, Six Pigs Tonwdes xe roche with truffles and morels, and greetis. Two Chickens : A Chine of Mutton. : One larded. oe a = © 660 _ FIRST COURSE. | Moron and Broth, &ePLSes ‘page oA pica ) | . Leg of Pork ala Boisseau. —~ See pag ge 47. ‘ ia a . A Civet of Hare. — See pate 267° 7" pe gis bie Sannin Chickens a la Reine. — See page AGES err nee Fillet of Beef, larded, Sc. = See page 2 29. ARN , Neck of Venison. — See page 36. eat we. Haunch of Lamb larded: (see page 54) and Haricot eres a oo ~ See Appendix. = Pigs Tongues and Greens. Bort them the same as other. tongues; peel and trim . them, and put them on a dish, with greens round them. Scorch Collops, &c. — See page 49. Chine of Mutton. —See page 16.7% SECOND: COURSE: Wipexons, see Wild Ducks, page 16. Spinage, in boxes. — See page $87. Artichoke Bottoms. —See page 44, Cheesecakes. — See page 32. Rhenish Cream. — See page 50. _ Gooseberry Tart. —See page 75. “Livers of Poultry. — See page 94. . iN it ad Mushrooms (see page 17) in Boxes. — ~ See page 387. | Chigkens. See page 139, wit ae 661 December 8. . No. 338. BILL OF FARE. FIRST COURSE. SECOND COURSE. Flemish Soup, os removed witha | jaaer se LEG of LAMB, boiled, ww Snipes. LOIN, fried, and Spinage. Men Salsifie,. ' Eggs ala ~ A Souties. of Grenadines, ere | y Fowl & Nsom | and sorrel sauce. ash salar haar | ade ee < | A Fillet of ; A Neck of A Savoy ; sane A Ratifie Veal a la ie : Mutton,’ and Cake. J | Pudding. Daube. ops | haricat beans. Two Sweetbreads, Fritasdee*af Maccaroni. Atlets of Oysters. larded, and an Rabbit and ; emince. Onions. Ribs of Beef: ; A Pheasant. No. 338. BILL OF FARE, ~ FIRST COURSE, I F emis Soup. — See page 126, Leg of Lamb, boiled &c.—See page 142. Grenadines (see page 86) and Sorrel Sauce— See Ap- pendix. . Souties of Fowl, &c.— See page 85. Neck of Mutton (see page 128) and Haricot Beans. ~- See Appendix. A Goose. — See page 15. Fillet of Veal 4 la Daube.—See page 20. ~ fee 662, _ Fricassee of Rabbit and Onions. — See page 70. Sweetbreads larded. (see page 96) and an Eine. — See page 85. ’ Ribs of Beef. — See page 2 Sige : NT Soc CN ; SECOND COURSE, _ Snipes. — See page 24. : 7 Figos a la Poulet. | | Poacn six new-laid eggs, as soft as they will bear taking up, and put beshemell over them. Salsifie, fried. — See page 62. wk -- Ratifie Pudding, —See page 109. — “- iy Savoy Cake. — See Appendix. C8 Atlets of Oysters. — See page 181. Maccaroni. —See page 10. A Pheasant. — See page 18. 4 ek > December 4. oe No. 339.. BILL OF FARE. FIRST COURSE. |. SECOND COURSE. Mock Turtle, os ; = pols removed with a ee Two Wild Ducks. TURKEY, with Chesnuts and Sausages. toreed a ate Semels, and | 4 la Alemand. Mushrooms, with a raggoo, } piquant oo. Red Cabbage, | Broiled : ‘ Damson A Chantilla Adis Pi Chine of Neck of A Sucking | Tourte. Basket. PPIs se Ie Lamb. Venison. Pigs? '* 4 : ee Neat’s Tongue in artridves. | Broccoli ala Beet Root, and: Cutlets, and Dey Partrigges, | Flamond. Spanish onions. i and cabbage. : barberries. | we of Veal. | Ribs of Lamb. 663 No. 339. BILL OF FARE. FIRST COURSE. EB * Mock Turtle. — See page 22. Turkey and Chesnuts, &c. — See page 36. Semels (see page 94) and Piquant Sauce.— See Ap- pendix.. | | Beef Palates, rolled, &c.— See page 6. A Sucking Pig. — See page 69. Neck of Venison. — See page 36. Chine of Lamb. — See page 179. Partridge (see page 37) and Cabbage. — See page 36. Neat’s Tongue in Cutlets, and Barberries — See page42- Loin of Veal. — See page 49. SECOND COURSE. Wixp Ducks. —See page 16. Broiled Mushrooms. —See page 67, Red Cabbage a la Alemand. —See page 149. Apple Pie. —See page 82. Chantilla Basket. — See page 62. Damson Tourte. -— See page 187. Beet Root, and Spanish Sauce. ~ See page 571. Broccoli a la Flamond. — See page 102. Ribs of Lamb, — See page 75. 7 GOR December 5. ‘No. $40.) BILL OF FARE! FIRST COURSE. SECOND COURSE. at hs ey Four Woodcocks. aA PRO . Spinage and | Truffles. «oh. Soup dulien, removed witha ° ~ HAUNCH OF VENISON. A Broiled Fowl], with mushrooins. - Snipes 4 la Croutons. Tartar. —$—$—— en rd a y é ~ || A Ginge A Wax. . Loin of A ‘Raised Neck of ihe ead Veo Lor ae A Gateau * Veal a la Pie with Pork, and pine \spueme Crayfish. Milelficur. % _| Beshemell. Partridge sauce rober.|| : hi é | Matelot of Mutton Cutlets ' Sliced Brawn. | Ham and Toast. Rabbits. Rublette. ¥ : va . 44): Pp ; 5 i Chump of Beef. | Four Plovers. - FIRST COURSE. — : z a \ Py ; OU P Julien.'— See page AGm- yin via + 4 Haunch of Venison. — See page 2. ‘ X Snipes a la Tartar.—- See page 76. mis Broiled Fowl and Mushydoms. —See page 173. Neck of Pork feasted (see page 21) and Sauce Rober, — See.Appendix. eat x9 A Partridge Pie.— See page 28» | Loin of Veal a la Beshemell. See page 14. 0 6» “Mutton Cutlets Riblette.++Sce-page 135. Matelot of Rabbit-—-See page 368, © Roast Beef.— See page.%- 665 | - SECOND COURSE, | p CoS RE Le See ~ Four Woodcocks. — See page 24: Truffles. — See page 553.” Spinage, &c.— See page 45. Gateau Millefleur. — See page 45. A Wax Basket, Sc. — See Appendix. A Ginger Souffle, &e. — See page 108. Ham and Toast. —See page 66. _ Sliced Brawn. — See page 7. = Plovers.— See page 57. December 6. No. 341.°BILL OF FARE: __ FIRST COURSE, ; | “ SECOND ‘COURSE, ” ey ) is | A Tureen of Hodge Podge, oe es removed with a Sir Snipes. _ LOIN of VEAL a la Beshemell. Three Breasts of Castifower Sta Beshemell. Petit PAtés of |{Artichoke Bottoms, is senile Chicken and Ham. fried in batter. and an emince. = rd Neck of Te ; : be apie » Crimped Damson , ‘ Apple and Venison, Cod, &c. A Goose. | Pict: Jelly. Barberry Pie. and roots. : Salsifie, Lamb Cutlets 4 la Grenadines of Stewed Celery. ue a ~ fried in batter. . Duck, and Italienne. meth Spanish sauce. Chine of Mutton. . A Hare. 666 No. 341. BILL OF FARE. FIRST COURSE. Hopce Podge. — See page 90. Lain of Veal a la Beshemell. — See page 14. Petit Pdtés of Chicken and Ham. Pur three parts minced chicken, and one part mincedll é ham that has been braised ; put some_hot beshemell to the mince, squeeze a little lemon, and put a few drops of gar- lick, or shalot vinegar, some pepper and salt, and a very ~ little sugar; fill the patés the last thing, aud put them on a ; napkin. g Breast of Fowl larded (see page 112) and an Emince. — | mee page 85. A Goose. — See page 15. Crimped Cod, &c. — See Appendix. Neck of Venison, and Roots. — See page 13. Grenadines of Duck, &c. —See page 513. Lamb Cutlets. — See page 3. > ' Chine of Mutton. — See page 16. en SECOND COURSE. SNIPES.— See page 24. Cauliflower. — See page 18. Artichoke Bottoms, fried, — See page 187. Apple and Barberry Pie, — See page 129. Jelly. — See page 31. Damson Pie, — See page 553. Salsifie, fried, &c.— See page 62. Stewed Celery. —See page 571. — A Hare. -~- See page 18, 667 | December ‘7. a No. 349. BILL OF FARE. FIRST COURSE. SECOND COURSE. a i , 5; Pea Soup, removed with a . A Pheasant. LEG of MUTTON, and Haricot Beans. : oe A Souties of Beef Steaks, and | >P™age ar Eggs Mushrooms. Hare. oyster sauce, poached. / ‘Blat ipod Two fd. ied ae he. eo | A Tongue, Critmped | a i! _ Danioles, avoy jand greens. | Cod, &c. | ne Charlotte. | in paste. Cake. » {Matelot of Tench, Breast of Lamb, grilled, &c. — Maccaroni. Escaloped Oysters. Fillet of Veal. Two Rabbits. No. 342. BILL OF FARE. FIRST COURSE. ‘Pea Soup. — See page 107. _ Leg of Mutton roasted (see page 137) and Haricot Bedns! _-—— See Appendix. _. Beef Steaks, and Oyster Sauce. — See page 563: A Souties of Hare. — See page 53. Chickens a la Reine. — See page 42. Crimped Cod, &c.— See Appendix. Tongue and Greens. — See page 50. | Breast of Lamb grilled (see page 41) and Piquant Sauce. | —See Appendix. | Matelot of Tench. — See page 77, _ Loin of Veal. — See page 49. m ~ $668 SECOND COURSE. Po iaihe \ > - é ae A-PHEASANT. — See page 15. Mushrooms.— See page 17. wee Spinage (see page 45) and Eggs, — See page 83. Savoy Cake. — See Appendix. Darioles. — See page 39. A Charlotte. — See page 180. } Escaloped Oysters. — See page 24. Rea - Maccaroni, — See page 10. Sane be : Rabbits. — See page 10. ~~ i December 8. No. 343. BILL, OF FARE. FIRST COURSE. “|| “SECOND COURSE. Soup a la Reine, i removed with a Four Pariridges, o HAUNCH OF VENISON. de . . _ Broccoli, and — *- Ttalian sauce. © A Haricot of Mutton. Tenderones of Veal and Truffles. Raggoo Melé. | Fillet of A Turkey A Ham, |) Rasp ie Vealala | & Chesnuts, | braised, and|| — Pane ed Mal ae * Beshemell. &c. greens, : an a "a Pigs Feet and | Lainb’s Head. ers Ears, &c. Reel Stewed Celery. ,| |Bondues, in cases. Sirloin of Beefs | Teo. Ducks. am : ee ne ene ne sen ‘! f - yy | Pee ,% 4 ; . ! = - C) Anis mad é £ es ® UBS ie Hoh ‘ Now! 84s " BILL OF. HABE. siete iv Gil OD d Yi a4 P3 i - me | yah 3} Pes pe ee i nciiial a eae : erick a. ROEM srt TAY Xe ost’ ; . (Pombo SETRST CQURSE. 4, tiv boiouer I | ear rey i | aie cb be nQ A\ | aut hed Smoune uevieiy host 7“ ; at | : ; Pa aes ERs a a Liga Lz ; a6 rae! © OUP: a de Beiann=- ~ See page 2 _. Haunch of Venison, + See page 2. -'Tenderones of Veal, Soe See page 12. | Haricot of Mutton. — See page 21. ra ) Ham, braised, &c, — See page 14. '| A Turkey:and Chesnuts, &c. — See page’ 36. __-A Fillerof Veal a la Beshemell. — See page 86. | Lamb’s Head, &c. — See page 438. ; Pigs Feet, &c. — See page 3 35. Roast Beef.— See page 7.” 5 SECOND uiSE | Parrrivceg. —See page 7. ‘ ; Broccoli (see page 18) and Italian Sauce.—See Appendix | Raggoo Melé. — See page 9 | | Tartlets.— See page 44. ; | A Trifle. See page 8. | | - | Puffs. — See page 137. | _ Fondues.— See page 17. Stewed Celery. — See page 571. © Ducks. — See page 406, 670 | December 9. | No. 344. BILL OF FARE. © FIRST COURSE. SECOND COURSE. A Tureen of Ox Rumps, removed with a LOIN OF VEAL. Three Woodcocks. An Omelet Souffle Freeeeak : Three Partridges | Picked Crab. and Flemish sauce, Mu get a la Beshemell. ; ; Mushroom } Small | Neck of Phree | A Bacon ||fritters,with Jelly. Savoy Venison, Chickens, Chine, and|} custard. ’ » Cakes.: ne and celery roasted. peste: greens, —_—_—____——— Spinage and A Timbal of Croutons. Maccaroni and Chicken. Atlets of Oysters. } Morue a la Créme. Two Widgeons. Chine of: Mutton. No. 344. BILL OF FARE. FIRST COURSE. A TUREEN of Ox Rumps. — See page 304, Loin of Veal. —See page 49. | Partridge a la Beshemell. — See page 585. . A Blanquet of Turkey and Mushrooms. — See page 48. Bacon Chine, &c.— See page 30. Chickens and Celery Sauce.— See page 13. , Neck of Venison. — See page 36. Moreau A la Créme. — See page 113. ay? Timbal, &c. — See page 59. Chine of Mutton. — See page 16. 671 ~ SECOND COURSE. iW : : ' ~ Wooncocks. —See page 24, An Omelet (see page 33) and Flemish Sauce. — See pdendix. | tH Picked Crab. — See page 79. I Small Savoy Cakes. ) Tey are made in the same manner as the large ones, | see Appendix. Bake them in tartlet pans; and bintieny flour, q and sugar them, the same as large moulds. | _ Jelly. — See page 31. Mushrooms Fritters. — See page 259. ~ Atlets of Oysters. — See page 181. “Spinage, &c. + See page 45. Widgeons. — See page 16, ae a ale ae ee ee at ae al oe at ae a oe oe a a a a a a ee ee ee a oe a ae December 10. No, 345. BILL OF FARE, \ FIRST COURSE. — SECOND COURSE. Itahkan Soup, ’ ny re ataeith ts =| Three Woodcock. LEG of LAMB, boiled, LOIN, fried, and Spinage. | Cauliflower ala, Spinage,. A Souties of White Collops, and Flamond. in boxes. Venison, &c. mushrooms. een ees US ea eS ae Oe eee seemed | : | A Savo Orat H A Raised | bys , Cheesecakes. Cak y fet | BX Govie. Pie with A tay of | ake, Tourte. -_— | Pigeons. | ; aes Mushrooms. ~ Fat Livers a la \ . : A Fricassee of in boxes. Broche. | , A Salmie of | | Rabbits & Onions, Widgeon. Ribs of Beef. 4, Pheasant. \ Tratian Soup.'— See page 20. No. 345. BIidrOF FARE. FIRST COURSE, \ ; pS = PACT alia py gat ot yt ork sey " * ‘ eA AAS Le Leg of Lamb, boiled, &e. —See Rage 142, White Collops. — See page Loner A Souties of Venison. — See page , 552. Fillet-of Veal. +See page 143. * A, Goose. — See page 15. | A Raised Pigeon Pie. — See page 186. A Salmie of Widsedn. — See page 30. ‘A Fricassee’ of Rabbit and Onions. — See Page 700 Ribs of Beef. —See page 23. | se tai 3 ; 1% ‘SECOND COURSE. apap Woopueoeas aes page 24, 7 Spinage, i in-Boxes. —See page $87. Savoy Cake. — See Appendix. ~ | aldol, Orange Tourte. —See page 98.- Bib ite Fah) Cheesecakes. —See page 32. | | Fat Livers. — See page 17. bie os Cauliflower ala Flamond. — See oaaes 1025" Mushrooms (see page 17) in Boxes. — See page 387. +: A Pheasant. — See page 18, aaah oc) sea finehs Po December ii. No. 346. ' BILL OF FARE. . FIRST: COURSE. ‘SECOND COURSE. ~ : 4 Soup Santé, - _ removed witha ' TURKEY AND TRUFFLES. Two Easterlings. Sweetbreads, Fillet of Pork, Beet Root, and Stewed Celery. ‘Jarded, and _ braised, and Spanish onions. sorrel sauce. . rober beans. a f Damson Rhenish | Apple and A Breast of.| ‘Stewed Neck of a ‘ Veal, “Venison, | Mutton, and rags re ge pvarnerey, Fie. raggooed. | & roots. | haricot beans. era, tare _ Two Partridges | A Fowl a la Daube, An Omelet. | Brawa, a la Perigord. larded, & endive. A Loin of Veal. | Two Rabbits. No. 346." BILL OF FARE. eo FIRST COURSE. = _ Soup Santé. — Sec page 38. 3 | Tarkey and 'T'ruffles.: — See page 4. wed | ‘ Fillet of Pork, &c. See page 13. | | Sweetbreads larded (see page 85) and eae Seuce,— See Appendix. i Neck of Mutton (see page 128) and Haricot Beans;— ® See Appendix , Stelved Venison, and Roots; —See page 15. Breast of Veal, raggooed, = See page 3, x. xX Oi" / 674- A Fowl a la Daube (see page 3) and Endive. See Ap- pendix. Partridges ala Perigord. Bites page 577. Loin of Veal. — See page 49. ne —— SECOND COU RSE, EASTERLINGS. — see page 16. Stewed Celery. — See page 571. Beet Root, &c.— See page 571. Apple and Barberry Pie. —~ See page 129. Rhenish Cream. — See page 50. Damson Tourte. — See page 187. Brawn. — See page 7. | An Omelet, — See page 33. —e Rabbits. — See page 10. | : LPM LD LI I PLD LB -LIL L * LL December 12. No. 347. BILL OF FARE. FIRST COURSE. SECOND COURSE. Soup Cressey, Staglae s removed with a | HAUNCH OF VENISON. ithe dt | | tton Cut ‘Scorch Collops, &e. Mu abate ints, Truffles. .” | Mushrooms. | Chine of Neck of |}. Leg of Pork, rs Rice Frittera a Lamb and | Veala la | boiled, and || Meringues. | [A Trifle. | ; Pi : chervil. Beshemell. greens. soentibi , Two Beef Kidneys, iets Compote of ; Yih Leegedey one forced and Artichoke Bottoms, Pigeon, with brai Raggoo of Palates. ‘ 55 : mushrooms, raised, and one shreded, &c. - fried in batter. Chump of Beef. A Pheasont. 65 No. 347. BILL OF FARE. FIRST COURSE. | | Soup Cressey. —See page 47. Haunch of Venison. — See page 2. Mutton Cutlets. — See page 135. Scorch Collops. — See page 49. Leg of Pork, boiled, &c — See page 115. . Neck of Veal 4 la Beshemell. — See page 14. A Chine of Lamb, and Chervil Sauce. — See page 1 179. Compote of Pigeons. — See page 122. Two Beef Kidneys, forced. Make an incission in the kidney, and scoop a little of it out; fill the place up with forced meat; braise it for two hours, and the other kidney at the same time: take the kidney that is not forced, and shread it very fine ; put it into a stewpan, with some sauce ravigot that is quite hot ; * for the Sauce, see Appendix. Put the shreaded kidney on © a dish, and the other in the middle. Garnish with paste _ or croutons. Roast Beef. — See page 7. eRe SECOND COURSE. SNIPES. — See page 24. Mushrooms. — See page 17. ‘Truffles, sent in a napkin. — See page 4. Rice Fritters. — See page 78 A Trifle. — See page 8. Meringues. — See Appendix. Raggoo of Palates, — See page 6. Artichoke Bottoms, fried. — See page 187, _ A Pheasant.— See page 18. | | xXx Q & 676 B. December. 13. a ‘e No. 348. . BILL_OF. FARE. FIRST COURSE, ” "SECOND COURSE. a Rice Soup, ~removed with a Four Partridges. LOIN OF VEAL. Ox Rumps, and Broccoli ala AVolevenimel Escaloped Oyren : cabbage. ay, Jamond. Ham Salmon and Three o. f ve AT Fillets of Chickens ener of Baie | Ba wh greens. | Soles, fried. | a la Reine. ippms. Lange, _ Lartlets. _»* A Case, witha A Fri eau, and} Bay PanASAE) Stewed Endive. civet of hare. _ sorrel sauce. Cray Fish. Cia of M utton. No. 348... BILL OF FARE. FIRST COURSE, adalat a Rice Soup. arts ge oS, ot) ne es : Loin of Veal.—See page 49. ee } Volevent (see page 38) with a sim: delat See ane 9. Ox Rumps. —See page 5.0 > & 4 a er: Chickens a la Reine. — See page 42, etsst Ham, braised. — See page 14. A Fricandeau (see peat) 29) sti Sorrel Sane. — See Appendix. 7 A Case (see page 616) with a Cive oh Hare, —Sec P. 26. . Chine of Mutton, — Seé page 16. ies ee ae iva- SECOND COURSE. f <2 PartriDGEs. —Sce page 7. Broccoli a la Flamond, —See page 102. Escaloped Oysters. — See. page 24. _Tartlets. — See page 44. - Blanc Mange. — See page 66. Compote of Pippins. — See page 57. eee Crayfish. — See page 333. POIMAS VA Stewed, Endive. — See Appendix. “te A Hare. — See page 18. ~ Ps, | December 14. No. . 349. BILE OF FARE. FIRST COURSE.. | “SECOND COURSE. aa Vermicellt Soup, : ae removed with a Three Woodcocks. BRISKET of BEEF TREMBL ANC, and Roots. Pot ee a ae a Pee eal mee Rr Tas eases Fried Eges. Spinage and Beef Steaks and’ t 3 croutons. , Morue a la Créme. shalots. x pS RESID acne AE ae a . Apple and + Neck of Leg of | Fondues m Barberry |" esl Venison, Fish. Lamb, Mg : Pie. Rig roasted. toasted. 5 3 B ; ial - Cray Fish au Tenderones of Sheeps Rumps and Sica re Stim, ‘Veal a Ja poulet. Kidneys. J ) A Fillet of Veal. | Two Fowls. 673° No. 349. BILL OF FARE. FIRST COURSE. V ERMICELLI Soup. —See page 16. ! Brisket of Beef Tremblanc, &c.— See page 13, Morne A la Créme. —See page. 113. . Beef Steaks. — See page 126. ¥ish. — See Appendix. Leg of Lamb, roasted. — See page 21. Neck of Venison. —See page 36. Sheeps Rumps and Kidneys. —See page 37. Tenderones of Veal a 1g Poulet. ~- See page 12, Put Sauce a la Reme over them. | Fillet of Veal. — See’ page 143. SECOND COURSE. Woopcocxs. —See page 24. Spinage, &c.-— See page 45.” Fried Eggs.— See page 216. Rice Fritters, — See page 78. Apple and Barberry Pie. — See page 129. Fondues. — See page 17. ‘Crayfish au Gratin. — See page 444. Broccoli (see page 18) and Italian Sauce. —See Appendix. Two Fowly! — See page 139, D onhow Th CCE as UC ak ao ce “No. 350. ‘BILL, OF FARE. FIRST COURSE. | yn tm a6 . : * Veet hed Se wy, ae OS Giblet Soup a la Tortue. ||. cet removed with a Th TEE Partridges., TURKEY and CHESN UTS, &e. a a aor oieeanenneliinesimnnesdirimeeiienennt Fillets of Fow! a : | a Ja [talienne. and Truffies. | ; j Lamb Cutlets | q _ Brawn, | | Mushrooms, Yl ERS AD || { . l ts A Chine of fs A Te tues | Jeily | A mavoy tah | Bacon and | pee - Millefleur. | Maubre. » | Ca ee tas} -greens, eae. 4 Matelot ’ of Rabbit. Fillet of Salmon |} Stewed Celery. and Capers. Beet Root and | Spanish Onions, | | Sirloin of Beef. | 3 Two Wild Ducks. No. 350. BILL OF FARE. FIRST COURSE. SS Guster Soup.— See page 6. | Fede and Chesnuts, &c. — See page 36. Lamb Cutlets (see page 93) and. Italian Sauce, —See tppendix.. Fillets of Fowls and Truffles. — See page 64. A Matelot of Rabbit. — See page 368. Fillets of Salmon and Capers. — See page 43. Loin of Veal. — See page 49. Bacon Chine, and Greens. — See page 30. Neck of Venison. — See page 36. Roast Beef.—See page 7. - Beef PAlates, | Nitieed’ aad ox tre ie as rm ss ' ~ , 7 | are mip aug Broiled Turkey. > Omelet, &e, ap RB ey Soares mm / fof Lainb 4 la | -- 680° } / SECOND COURS SE. ‘ : : eink bias paren eS & Part pindne, See page 7 EnGies dk ys eee Mushrooms. — See page im. _. Brawn. — See page 7 eal gy Savoy Cake. — See Appendix, =o dae Pepruantge Jelly Marbre, — See paged: PEM : seaPanerehety : 1 Gateau Millefleur.—See page 45. = | { Mabey dant | Beet Root. — See EA eae RE ORE MENA . Stewed Celery. — See page 571. Rene Nae ea 27) FO Wild Ducks. —See page. 1G. dich Pe AURA a ee . rien mapa here AA ae 3 fyi ti ; f December 16 Seyernniens a | No. 35, “BILL OF PARE. wrists Y oe nee COURSE. By isis oe : SECOND COURSE. Soup Santé, removed with 4 IIAUNCH OF VENISON. ite A Pheasant. po Nevke _ | Calf’s Head A Goose. | hashed and Orange’ | A Chantilla’| pane chevaux-de- | feds Bes ‘Tourte. Basket. |, ‘Tourte. . frieze. i i? ae bia te of Nts - 7 "rectolt A Souties of Pee Raggoo Melé., |. Pigeon, with mushrooms. Chine of Mutton. y ada ine Sweetbread, &c. a ’ t ' (TO = a a a a a! aw a a a a ae ow ae ae ae a ae ee a a ee a a oe a a ae oe December 18. No. 353. BILL OF FARE. FIRST COURSE. SECOND COURSE. Soup Cressey, | seas Rs removed with ; _ BEEF TREMBLANC, and Roots. Stix Snipes. Salmie of Pork Cutlets and Woodcocks, mashed Potatoes, Mushrooms. | | Stewed Endive. Leg of Ham, | Three d S braised, and Chickens - iene por Cederata Cheese Jelly. greens. a la Reine. “pid Cream. | Cakes, eans. Veal Olives |: jBeef Kidneys, andi] ’, Broccoli - "TArtichoke Bottoms. and piquant Sea] small onions. ala Flamond. Pon peo eal ae Loin of Feat. A Hare. No. 553. BILL OF FARE. ee - > as MS % ; , f 7 ct Soup Cressey. — See page ar. ae ee : Beef Tr emblane, &e. —- See page 1s 13 j ss Mike ‘ | ie Pork Cutlets. —See page 96. : et : ; nd : Salmie of Woodcocks. See page 89. Leg of Lamb (see par 21) and Haricot Beans. See, Appendix. . Chickens 4 la Reine. — See page 42. Ham, braised. — See page 14, Nath : q Veal Olives, &c. —Sce page 3. fe Beef Kidney. — See page 245; put small onions round the dish, by way of garnish. They should be put quite close. Loin of Veal. _— See page 49. {- t ” “SECOND COURSE. - SNIPES. -— See page 24. stewed Endive. — See Appendix. Je elly. — Sée page ane : Cheesecakes. —See page 32. Pat ae Cederata C rean.— See page 33. Artichoke Bottoms. — See page 187. Broccoli. —See page 102. ‘i alg: alban ~ F ‘ + , Y A Mushrooms. — See page 67... i Ne Tare, — See page 18. , / jA raised Pie, with Two Rabbits ala _ December 19. | FIRST COURSE. Soup dla Reine. . - ae -removed with a HAUNCH OF VENISON. Matelot of Semels Soufile, Carp, &c. and Sauce Ttalian. ee Se Ye ae Fillet of Pork, a braised, and sauce Fricandeau, and an “agohes:.. emince. > 2 = [abe asian ane eon! OMEN “Loin of Veal) | A Ham, -braised, a la Beshemell. and greens. ~ Vegetables. A raised Pie, with Venison. Veal, Ham, &c. A boiled Turkey, A Chine and oyster sauce. of Mutton. No. 354. BILL OF FARE. > SECOND COURSE. Ee Two Wild Ducks, _Rhenish Cream. Spinage in Boxes. Apricot 'artlets. Twelve Larks. Anchovy Toast, Beef. Tremblanc Oporto, larded, Ae imate ae and Roots. and sorrel sauce. Vegetables. aa Mince Pies. Tenderones of _ Lamb and _Mushrooms. _ Calves Feet a la Espagnole. Giblet Soup, removed witha SIRLOIN OF BEEF. x Orange Jelly. ve oad in’ cases. Jelly au Mavbre. Fondues, in cases.) | Mince Pies. iEscaloped oe ae Two Woodcocks. Mushrooms. ‘Raspberry Tartlets. | | Spinage, in boxes. Blanc Mange. |} Two Pheasants. ewe ee ee 686° No. 354. BILL OF FARE. FIRST COURSE. BPO gaes ? . : : ; | | Soup ala Reine. — See page 2. Haunch of Venison. — See page 2. Semels Souflie, &c. — See page 160. Matelot of Carp. — See page 269. Fricandeau (see page 29) and an Emince, —See page 83. - Fillet of Pork, &c. — See page 13. Ham, braised, &c. — See page 14. | Loin of Veal a la Beshemell. — See page 14. A Raised Pie, with Venison. — See page 453. A Raised Pie, with Ham, Fowl, &c. — See page 38, Chine of Mutton. — See page 16. | | | Boiled Turkey and Oyster Sauce. — See page 53. Beet Tremblanc, &c. — See page 13. . Two Rabbits a la Oporto, larded, &c. — See page 43- Calves Feet a la Espagnole. — See page 309. | ‘Tenderones of Lamb (see page 26) and Mushrooms.—See age 7. : Giblet Soup. — See page 6. Roast Beef. — See page 10. © | SECOND COURSE, ) Wixp Ducxs.— See page 6. — Jelley Marbre.— See page 74. Fondues. — See page 17. | 7 Spinage, in boxes. — See page 387. . Rhenish Cream. — See page 50. Mince Pies. — See page 8. Tartlets. — See page 44, _ Scolloped Oysters. —See page 24. | Rageoo Melé. — See page 9. | | ~Woodcocks. — See page 24. | Larks. — See page 9. Mushrooms. — See page 67. Anchovy Toast. — See page 79. Raspberry Tartlets. — See page 44. Mince Pies. — See page 8. Orange Jelly.— See page 67. Pheasants. —See page 18. 687: December 20... No. 355. . FIRST COURSE. t ‘ Soup a la Flamond, Temoved with a CHINE of MUTTON. he © seer SNE Ne A Basket of Meringues. Petit Patés of Vea White Collops and Ham. and mashroows. Broccoli. _ Three Chickens a le Reine. Neck of Venison. Gooseberry Tart. ee A Duck a la Italienne. —$_$______. Beef Olives and scooped Potatoes. Vegetables. Maccaroni. ee Soup,removed with crimped Cod, and Soles fried. Soup, removed with] | © Salmon, and whitings, fried. A Pheasant. A Roulard of Mutton, and Piquant Sauce. A Civet An Omelet. ‘of Hare, &c. ie pee Vegetables. Three Chickens, Mince Pies. and celery sauce. A Neats Tongue, and greens. French Beans. Blanquet of Turkey, and truffles. Risoles in paste, fried. Savoy Cake. Soup, removed with a LOIN OF VEAL. BILL OF FARE. SECOND COURSE. Four Partridges, A Savoy Cake. Asparagus. 1 Mince Pies. Small Omelets. a! é Six Snipes. Truffles. Apple Tart. Stewed Célery. A Basket of Pastry. A Hare, Misch 688. No. $35. BILL: OF FARE. . i 4 : - ee | a feat Ss oe oe Mk, 4 ‘ (er Sere ae SE RTO ¥ ae sls “FIRSTUICOURSELS of. Soup 4 la Flamond. — See page 12. » Chine of Mutton. —See page 16. ees White Collops, &c.— See page 15. Petit Patés. — See page 405. Neck of Venison. — Seepage 36. Chickens 4 la Reine. — See page 42. Duck a la Italienne. — See page 408. Beef Olives, &c.— See page 36. | Salmon and Whitings, &c.— See Anpetais: x Crimped Cod, &c. — See Appendix. A Civet of Hare. — See page 26. Rouland of Mutton (see page 2 29) and Piguane Sela ‘See Appendix. Sea Chickens and Celery Sate — See page Pa finan as Tongue and Greens. — See page 56. gS la Risoles tr Pade See page 152. ; iia Blanguet of Turkey, &c.— See Fons page 48. Loin of Veal. — See page 49. - a - % é “SECOND COURSE. Po crusnes 7 See. page 7 eae fee Savoy Cake. — See Appendix. A Basket of Meringues. — See Appeadia Asparagus. — See page 8. Broccoli. — See ni sil 18. Mince Pies. — See page 8. Gooseberry Tart, — See page 75. Small Omelets. — See page’ 266. ~ Maccareni. — See page 10. - Snipes. — See page 24. Pheasant. — See pier 18. Truffles. —‘See page 553. An Omelet. —See page $3. —-<-——— ‘Apple Tart. — See page 82. Stewed Celery. — ahs page 571. French Beans. — See page 9. Basket of Pastry. — See page 23. Hare, — See page 18, oN ee — a a aeerneneee ver ee ‘FIRST COURSE. | | | Soup d la Reine, 4 removed with a | RUMP of BEEF 4 la Daube, with' Cabbage, &c. A Blade Bone of Pork ala Broche, AM atelot of Tench, &c. A Breast of Veal, : A Goose. . raggooed. . | and mushrooms. wa) ] 3s a a — ; . > , Fillets of Mutton, A Fricassee of Chicken. and cucumbers. Sonp, removed with a Hannch of Venison. Soup,' removed with a Fillet of Veul ala Daube. Fricassee of i Beef Collops, with Rabbit and Onions.|2| pickled walnute. : & | rb) | “% | A large Pike, Leg of Lainb, and) - baked, é&c. -haricot beans. ‘ Ox Rumps, A Haricot of and cabbage. Mutton. cn ana nenen eee enen aeennenenn eneneeae ae Soup Santé, . removed with a CHINE OF MUTTON. & mashed potatoes'} Small Puddings, December 21. | = No. 356. BILL OF FARE.. SECOND COURSE. A Pheasant. { Apple Pie. | Spinage and Eggs. and wine, sauce. ee ES Smoaked Salmon, in a case. Twelve Larks. Fondues, in cases. — Mince Pies. * - Asparagus. ce ee a >, A GateauMillefieur 1A GateauMillefleur _ —s French Beans a la Créme. ee Mince Pies. —— Fondues,. in cases, © Three Teal. Smoaked Salmon, in a Case. See Small Puddings, and wine sauce. 7 ee” eeneeemeeeeeeiel Cauliflower a la ‘Flamond. eee Prides Pie. Tao Wild Ducks. eal =< - y Goose. — See page 15. me “oT eal; — See pase Q. FIRST nial Soe” \ Sods 4 la Reine. — See page 9.5 nF ‘ Rump of Beef a la Daube, &c. — See page 36. Blade Bone of Pork, &c. gE page 567. Marelot of Tench, Ke. — See page 77. Breast of Veal raggooed,— See page 5. ye Fricassee of Chicken. — Sée page 37. — prin; Fillets of Mutton and Cucumbers. — See page 48. --Haunch of Venison. — See PAGE Reims: Fillet of Veal ala Daube. — See page 20. Large Pike, baked.— See page 272. - _ Leg” of Lamb roasted (see page 21), and Haricot Beans. — See Appendix. Beef Collops, &e. — See page 1h Ra ; Fricassee-of Rabbits and Onions. —Sée° page’ 70. Haricot.of Mutton. —See page 21... ~ Ox Rumps and Cabbage. — See page 5. ih Se west Soup Santé. — See page 38. ats " | Chine of: Mutton, — See page ‘16. ¥. “SECOND COURSE, Pueasant. — dee page 18. Gateau Millefleur.~— See page 45, ‘Apple Pie. —See page 82. Vrench Beans.—See page9. - Spinage (see page 45), and ges -— See Pees 83. sae oe - Mince Pies.==See pages. © Smalt Puddivgs:— See Appendix, Fondues. HiGee page 17. Smoaked Salmon; — See page-24: co Larks.— See “page Q. ep nn ey aie ee come be Cauliflower 4 la Flamond. — See page 102. ~~ Asparagus. = See page’s: Damson Pie. — See page 553. j atin Deveune Boas Wild. Duck (s. —- See page 16. AG PSU SMD ( Naty i] i ¥ y a * _ ‘ 77 4 5 t eh é 691. | December 9 29; INO. 857: BILL OF FARE: ‘ aha oe FIRST COURSE, SECOND COURSE, i * ” ~ a Silaade 7 f Soup and Bouillie; Two Wi id PUREED : _ removed with a chub ae. eft 4 ee Chantilla Basket, | Jelly Marbre. A Souties of Fowl}. Lamb Cutlets, and Mushrooms, and cucumbers, t ‘ ¥ “ . Tanah sa ee WS Mushrooms. _ Asparagus. acs pane a in ee A Sparerib of 4 Neck of Veal a lai t Pork. 3 Beshemell. _ a . ra eee ye 2b ; | Miiace Pies. Cheesecakes. - A Leg of Lamb, “pe ‘ fi ber tre reign Mi cena id boiled, and Sie Sees Twelve Larks. Four Snipes.- spinage. - si vy aes, sree ee a 7 | Tartlets, Currant Tart. -Neat’s Tongue, a - Neck of i er Lo: and greens. |o Venison. 4 = } . "aaa arin | Freneh Beaus Cauliflower a Ja areal es a la Créme. * nine, Was _Flamond. » Petit Patés of A Souties of aa ‘ ————— Sweetbread. . Veal, &e. . Soup a la’ Flamond, : Uehiat Crean. - | fA Savoy Coke. removed with a: hy bees aii SIRLOIN OF BEER, | Three Partridges: K =f # , 7 ¢ CBE wi S _ Spare Rib. — See page 42. “No. 357. BILL OF FARE. “FIRST COURSE. | . Soup and Bouillie. “Sed pane STS Turkey and Truffles. — See page 4. Lamb Cutlets. — See page 93. | A Souties of Fowl and Mushrooms. — See page 85. Neck of Veal a la Beshemell, — See page 14. ‘Chickens ala Reine. — See page 42. Neat’s Tongue and Greens. — See page SOL bs OY i A Souties of Veal (see page 94), and er Sauce. — See. Appendix. | ) Petit Patés. — See Appendix. Soup a la Flamond. — See page 12. Roast Beef. — See page 7. | eS ce TT SECOND COURSE. Wip Ducxs.— See page 16. Jelly Marbre. — See page 74. Chantilla Basket. — See page 62. Asparagus. — See page 8. Mushrooms. — See page 67. Cheesecakes. — See page 32. Mince Pies. — See page 8. -pnipes, — See page 24. Larks.— See page 9. - Currant Tart. — See page 57. Tartlets.— See page 44. Cauliflower a la Flamond,— See page 102. French Beans. — See page 9. ‘ Savoy Cake. — See Appendix. Italian Cream.— See page 32. . Partridges. —See page ve 2 eee December 23 No. 358. FIRST COURSE. . > Soup ala Reine, removed with a HAUNCH OF VENISON. Small Mutton Pies. Timbal of Maccaroni, &c. wn Chickens a la Reine. Three Partridges, and cabbage. A Fricandeau, and . sorrel sauce. Vegetables. larded, & endive. Soup, removed . with a Chine of Bacon, and greens. Soup, removed with a Chine of Mutton. A Fillet of Beef, larded, and larded, Spanish Onion aoe and an emince, - sauce. i n " 2A eh ana epi aise witli oti aH Rel 3 & od =p Compote of j=} Leg of Lamb, Pigeons, with braised, and muslircoms, — beshemell. Risoles. A Chartreuse. Mock Turtle, removed with a LOIN OF VEAL. Neck of Matton, Three Sweetb reads, | SECOND €OURSE. 5 . " pane ve . four Plovers. 9-2 A Basket of A Wax Basket of | Meringues. Prawns. 4 ye French Beans, i te and beshemell. Orange Tourte. Brawn & Aspick. Two Teal. | Rech Gibae,' Beet Root, and Spanish, onions. Ot ne Mince Pies. a Broccoli, and brown sauce. eee ee ee of Craytish, A Wax Basket BILL OF FARE. Sr a ES | Mince Pies. Truffles. ———e Six Snipes. Potted Hare, sliced, and aspick, a oa Apricot Toutte. Spinage and Croutons. A Basket of Almond Shells. A flare. % pes ES sabaeegicr mat vf ai “ e sate % ‘ “ e \T Yo: ‘ Tate ‘in No. 358.. BILD OF FARK, - “ ’ a" , ee re ; cet ES sbi, a a 2 ieee 2 ma SueLIRST COURSE as MTs. ; q 7 pnt Bh : § ' . Litt OUP a la Reine. —See page 2. ain _.Haunch of, Venison. — Seepage 2. <2 | eet Sina Mutton Pies, — See page 20. ne My pt rm Timball of Macearoni; &e. — See page’oo.' | Me ie Te . essing ee O53. Partrid ge (see page 9 7) and Cabbage. —See page 20. Boe Chick cens ala R Reine— ‘See page Ag cei ~-heck-of Mutton larded, (see. page 04) and. Endive, —- ~Seq Appendix.) 0) . Frieandeau (see p..29) ; and Sorrel Sauce. —See Append. Soup Italian. - — See page 30. \ H ive _ Chine of Bacon, Se. — See! page 30. ‘ . tog : Aline Chine of Mutton. geet 4 page 10° boss 4? & susiatl f ~ Sw ectbreads larded (see page 96) and ¢ an 5 ore — See" a page 85. . BRS Ri Sree Wea? at _ Fillet of Beef arte &¢.2 4 See page 29. eae onal eae it wye® deltengs 3 “Leg bf Lamb. braised, and Beshemell. ee : Bone a leg of lamb, and fll it with foree teat « praise ie ina white braise; ‘cover it’ with sliced lemonand’ sheets of bacon; it will take two hours to braise; when dong, put it | ona cloth to soak the fat from it, then put it on the dish, and pour beshemell over it. Garnish with. ‘Haste and ia rok. between. j ay eS Le: Compote of Pigeons, Ke. Sans page’ 122, 7 A Chartreuse. — See page 61. “ Mock ‘Turtle. — See page 22. OS eee Loin of Veal. — See page 49. FPG} ani Oe A nN a te eR 3 r — ee 606 . Pt ek SROOND COURSE. 6 i. + . : — * - Proven. — See PARE ET oie He — Wax Basket. —See Appendix. « Tea - ABaskét of Meringues. — See Appendix, = 4 .#rench Beans, — See page 9. - Asparagus. — — See page 8. ...Mince Pies. — See page 8. Orange Tourte.—W hat is meant by tourte is being ¢ cross | i peer made of puff paste, and filled with. marmalade, _ Truffles. — See page 553. : ~ ‘Snipes, — See pape fa aie svar Teal. —See page9. | | Beet Root. —See page 57. Potted Hare. — See page 10 Apricot Tourte. — See page 17. Spinage and Croutons. — See page 43. - Broccoli (see page 18), and Brown Italian Sauce. - — See Pisoni Basket of Almond Shells. — See mys A Hare. — See page 18, i i » % 4 #4 2 v eemariniintianeiemimeneemeneenae aera Ee oe “December 24.00 No.359. BILL OF FARE, FIRST COURSE. - Soup Maccaroni, removed with a _ LEG of LAMB, boiled, “SECOND COURSE. — Two Wild Ducks. LOIN, fried, and Spinage. / Fillets of Salmon, rolled, and capers. 4 A Rump of Veal a la Daube, and sorrel sauce. A Volevent, + svith a Souties of Rabbit. “Soup, removed |~ with a Chine of Mutton. A small Raised ‘Pie with Beef Steaks. A’Goose. A Blanquet of Fow! and Truffles. Vegetables. Pork Cutlets, and|/ mashed potatoes. Spinage, in boxes,| |Fondues, in cases. eine rheeagesicnsergyoesineaiertibemtest , ~ Mince Pies. ee A Neck of . Venison. Gooseberry Tart. | French Beans. ee ee | A small Raised - Pie with: Mutton & Potatoe Broccoli. A Pheasant. | | Soup, removed with a Fillet of Veal. | Stewed’ Endive. Asparagus. (a ere ee A Paté Goodeveaux. — co) : : - oa Mince Pies. Damson Tart. ho : wo 3 ——— ne " \ s | A Hare, boned, PDR S., woke forced, and ; 1 Smoaked Salmon; Mushrooms, in boxes, braised, &e. ee in @ case. one ee Matelot of Tench and Fel, Ce eee ence a en Cederata Cream. "Orange Jelly. Mock Turtle, ; removed with Four Woodeacks. RIBS OF BEEF. | ie anaerrperrene tee av ere errr mee Gor - No. 359. BILL OF FARE. FIRST COURSE. i : : . ‘ : * “ Soup: Maccaroni. — See page 156. _ Leg of Lamb boiled, Loin fried, &c. — See page 142. Pork Cutlets, &c. — See page 96. Fillets of Salmon, rolled, and Capers. — See page 43. Neck of Venison. — See page 36, Rump of Veal a la Daube (see page 69) and Sorrel Sauce. —See Appendix. A sinall raised Mutton and Potatoe Pie. — See page 35. ‘ade small ditto of Beef Steak. — See page 61. fs Volevent ee page 38) with a Souties of Rabbit. — ~ See _ . page 267. + Soup Italian. — Sea page 20. Fillet of Veal. — See page 143. Chine of Mutton. — See page 16. Patés Goodeveaux. — See page 36. A Hare, boned, forced, and rolled (not lapdewy, — See page 559. A Goose. — Seé page 15. Matlot of Tench, &c. — See page 77 Blanquet of Fowls- —See page 48. . Mock Turtle. — See page 22. ‘Ribs of Beef. —See page 23. Witp Ducks. — si page 16. Jelly. . '--Rhenish Cr ye Mas page 50. Fondues. —See page 17... ~ _ Spinage, in boxes. —See page 387, Mince Pies. — See page 8. Gooseberry Tart. — See page 75. Broccoli. See page 18. * French Beans.—- See Pape Q, iarks. — See page 2 Liana 8 ae Pheasant. — See page 18. Asparagus. — See page 8. Stewed Endive. — See Appendix. mu % ot te ‘Damson Tart. — See page 57. Mushrooms (see page 17) and in boxes, — ees page 387, Smoaked Salmon, in‘a Case. — See page aad Cederata Cream. — See page 33. Orange Jelly. — See page 67. Woodcocks.-— See page 24, _ * - “_& St SECOND COURSE, © as ‘* tay 4% oar \ > & “< ae : *y m7) ‘ i ee ae on a , § 2 Pat 4 : *. aes J a * mfr 7 Ths 7 ae owe ry "a - Fe ~~ veer » By fi . ‘+ Ait 4 + x , a? ae ) - } ae ee r * r - ’ 4 ae we: * oF od De ‘ : ” +N 5 ft er OLE S | | iy ( t en oS ¢ 5 bent 4 jee a pa Sarb Ade ~ 5) 4 eS ¥ + Me [ 4 + J spe y x i | shan) nin Tat % Pade. Sah AB ee < it 7 ‘iy Rat a ae 699 r a 3 ~ December 25. oa | ‘ No. 360. BILL OF FARE. FIRST COURSE, ae s _SECOND COURSE, Rice Soup, ~ removed with a '’ TURKEY AND TRUFFLES. Four Partridges. ns ae ae ais t ae | Semels Souffle, Beef Collops a la 1 & poivrade sauce. Tortue, & Trufiles:}|- — A Carmel Basket with Pastry. ey : 3 A Savoy Cake. \ —_—--— + oe rs 1 > ~ me Artichokes of Jerusalem a la- Créme. Cauliflower iarded, ‘and Daube, larded, a la Flamond. © asparagus peas, -~ and. mushrouins, | a x ae war he ; = ‘ Three | A Poulard 4 la |. Three Chiekens 4 A Leg of Lamb, a ja Reine. arid haricot beans. A Cheesecake. | Mixce: Pies, i sf} ‘|| Spimage and fy : i Frenc ans. AR Sanaa Croutons. h Beans | Soup, removed | | Soup, removed -with a Bacon} | with a ; Haunch of Venison See cep Chine, roasted. i Sis, Baines A’ Phot * y Red Cabbage a la Alemand. Three Chickens, ‘and celery. Asparagus. } Roo Tongue.” Two Rabbits a la | So Mince Pies, , Apricot Tourte. Portugueze, Grenadines, . larded, and and endive. ea) Bee i: seak a pital i Raggoo Melé. » Mushrooms. ' Carmel Basket with Meringues. A Soutieés of Maution and Cucumber. Petit Patés of Chantilla Cake. Oysters. Giblet Soup; Two, Guinea Fowls : removed witha ) Oke hahad SIRLOIN OF BEEF. rooms. — See page 173. 4 aaa oa N ) 360. BILL OF FARE - FIRST COURSE. | Rice Soup. — See page 93. ao 9 ha Turkey and Truffles. — See page 4. | Bi chin Beef Collops. — See page 89. ; ae A Mie ~Semels Souffle (see page 160) and Poivrade Sauce; 3 ——~ See Appendix, _ 4 _A Fowl ala Daube, larded, (see page. 488) ana Mush. Sweetbreads, larded, (see page 96) and Asparagus Peas, — See page 53. : A Leg of Lamb (see page 37) and Haricot Beans. so Sad . Appendix. | zs Chickens a la Reine. — See page 42 ~Haunch of Venison. — See page 2. Soup Vermicelli. — See page 16. Bacon Chine, roasted. - | The Chine should be sprinkled with salt, four ays thefored ‘= it is roasted ;—if large, it will take three hours. roasting. Send apple sauce up in a boat. Chickens and Celery. — See page 13. Neat’s Tongue. —. 5ee page 50. | : Grenadines (see page 86) and Endive. — See Appendis® . Rabbits a la Portugueze, larded, and Sorrel Sauce. — See Appendix. | Petit Parts of Oysters. — See page 70. . Souties of Mutton and Cucumbers. == See page 38. maiblet Soup. — See page 6, eh: toast Be ‘ef, —~See pave 7. 701 f SECOND COURSE. | - PartridcEs. — See page 7. Savoy Cake. — See Appendix. Carmel Basket. — See Appendix. Jerusalem Artichokes. — See page 606. Canliflowers, &c.— See page. 102. ‘Mince Pies. — See page 8.. 3 Cheesecakes. — See page $2. ‘French Beans.— See page 9. Spinage, &e. — See page 45. A Pheasant. — See page 18. Snipes. — See page 24. Asparagus. —See page 8. Red Cabbage. — See page 149. Apricot Tourte. — See page 17. _ Mushrooms. — See page 17. Raggoo Melé.— See page 9. -Chantilla Cake. -— See page 78. _ Carmel Basket. — See Appendix. Meringues. — See Appendix. Guinea Fow]. — See page 191. ~ No. 361. Soup a Lamb Cutlets, and cucumbers. Neck of Veal a la Besheineil. A Souties of Pheasant. Soup, remdved -with a Ham, braised,/and greeus, Rabbit and Mushrooins. ¢ piquant sauce. Aon meee Duchesse, ° FIRST COURSE. removed witha | ' HAUNCH OF beg Vegetables. . A Souties of A Chine of Lamb,| larded, and” Poulet a la ~ u i . Soup Santé, removed witha SIRLOIN OF BEEF. - December 26. . ; BILL OF PARE, SECOND COURSE. | # - nam ° 4 . al y x wo Wild Ducks. la Reine, Tenderones of Veal ft -with Truffles. Jelly. ei Stewed Peas. ¢ 4 GRRE e sae TAN le. AL . Asparagus. “a A Leg of Pork — : ‘a la Boisseau. . 4 Mince Pies. Gooseberry Tart. ~ Quenels a la Itatienne. Ham and Beggs. { Atlets of Oysters. Twa: Woodcocks: | epee nena nee mene sui ae é Three Teal. Soup, removed with 4 Turkey, © and oyster. and - celery sauce, pete / dt Rageoo ‘Melé. 7 Crayfish’ au Gratin. A Salmie of - é 2 ‘ a Woodcocks, hae Bees hae Las ee Apple and oa " pple an . . a Barberry Tart. , ane is a 8 eH 4 2} Beef Tremblanc, Broccoli, - {and Itahan sau French Beans a la}. Créme. | and: roots. - ee oo Calves Feet aw si ke. Gratin Savoy aks -{ Blanc Mange. Four Partridges.. No. 361. BILL OF FARE, tg FIRST COURSE. 2 ses a la Reine. — See page 2. Haunch of Venison. — See page 2. ~ Wandeained or Veal and Truffles, — See page 19 Lamb. Cutlets, &c, — See page 93. Leg of Pork a la Boisseau. — See page 47. Neck of Veal.a la Beshemell. —See page 14, Quenels, &c.— See page 328. A Souties of Pheasant. — See page 55.. Soup of any Sort. A Turkey, boiled, and Oyster Sauce, — See } page 53, Soup [talian. — See page 20. : Ham, braised &c.—Sce page 14. A Salmie of Woodcocks. — See page 89. A Souties of Rabbit. — See page 267. Beef Tremblanc, &c.—Seepage 13. “A Chine of Lamb larded (see page 179) and. Piquant . Sauce. — See Appendix. Calves Feet au Gratin.— See page 223, Poulet 4 la Duchesse. — See page 12. . Soup Santé. — See page 38. Roast eof — See page 7. oe ras SECOND COURSE, Wip Ducks.— See page 16. A Trifle. — See page 8. Jelly. — See page 31. Asparagus. — See page 8. Stewed Peas. — See page 353. Gooseberry Tart. -— See page 75. Mince Pies, — See page 8, > © Atlets of Oysters. — See page 181. Ham and Eggs. — See page 87. Teal. — See page 9. Woodcocks.—— See page 24. Raggoo Melé. — See page 9. Crayfish an Gratin.-—See page 444. .. Apple and Barberry Tart. — See page 129, Blane Mange. — Seé page 66. Savoy Cake. — See Appendix. Partridges. — See page 7. my : 04 en e December a7. Beet > i : BILL OF FARE. a f SECOND COURSE. Teo Pheasants: No. $62. FIRST COURSE, Soup, ba ¥ removed with FISH, | ’ removed with a “ff TURKEY AND CHESNUTS. One Jarded, Matelot of Lambs Feet, and Bauer of Pastry, Chantilla Basket. 4 Tench. | asparagus peas. || -—————-—-_—_—|_ | —— t - | 3 4 P ; i Neck of Veal, a French Beans, ate dada Angi: one and beshemell. Asparagus. | , endive. eles - Three Breasts of & Fillet of Beef, Apricot Tagtigtes Mince Pies. Fowl, larded, .|2| Jarded, & Spanish Ret eg Sa and an emince. © OniOM SaheG.: Aloe ; 8 IA rrichoke Bottoms, ‘ att AS rage ad on Ua and Italian sauce. Raggoo Melé. parerib o aunch o : a Pork, roasted. Venison. aS Soup, reinoved with a Raised Pie of Venison. A Chine of Mutton roasted. Fillet of Mutton, larded, and cucumbers. Three Chickens, and celery. Neat’s Tongue in Cutlets, and greens. A pn ee Soup, removed with a Raised Pie a la Francoise. Two Necks of Lamb 4 la Cheveaux de | Frieze, &c. Chree Sweetbreads|| larded, and | asparagus peas., N Wack of Mut ton, braised, and a puré of potatoes. Fillet of Sole a la Italienne. Soup, removed with FISH, removed LOIN OF with a VEAL. . Orauge Souftte. : Cederata Cream, Three | Woodeacks, Mushrooms. Minee Pies. Asparagus. Chantilla Cake. | A Hare. — re ? { Jelly Marbte. ; Three Teal. Rhenish Cream. | | Raspberry Tartlets, q Stewed Peas. . Wax Basket of | 4 Crayfish. _ « . y 2 3 4 , a Soup ala Reine. — See page 2. . Pon Pat “ ~ - , > : x . pes ry No. 362. BILL OF FARE)" <* FIRST COURSE. . Fish. — See Appendix. Turkey and Chesnuts, &c.— See page 36. Lambs Feet, and Asparagus Peas. — See page 53. Matelot of Tench. — See page 77. Chickens a la Reine. — See page 4@. Neck of Veal (see page 49) and Endive. — See Append Fillet of Beef, larded, &c. — See page 29. | | Breasts of Fowl larded-(sce page 112) and’an ‘Enitince. — : Ste page 85. : Flaunch’ of Venison. — See page 2 coy A Sparerib. — See page 42. A Raised Pie a la Frangoise. — See page Ss. Two Soups Vermicelli. — See page 16. A Raised Pie of Venison. — See page 453. ; Chine of Mutton.---See page. 16. ~ ee bi Two Necks of Lamb Ala Cheveaus de Frieze, me cist See | page 48. Sweetbreads larded (see page 96) and Asparag us Peas, — See page 53. : Fillet of Mutton larded (see page 48) and Cucumbers. — See Appendix. ; Neck of Mutton, and a Puré of Potatoes, -Bratse a neck of mutton until all the bones will draw out; then take it up and glaze it, and puta puré of pota- toes (see Appendix) on the dish, and the mutton on them. Garnish witb carrot. Chickens and Celery, — See page 13. ZZ oF My ia? ' 706 | A " Fillets of Sole a la Italienne. — See page 43. Neat’ s Tongue i in Cutlets, Re. - — ~ See page 314. | Soup Santé. — See page 38. OS Fish. — See Appendix. or : ae RE Loin of Veal, — See page 49... Nees SECOND COURSE. ; PHEASANTS. — See-page'18. 410 42 <0 gaia ae @ A Chantilla Basket. — See page 62." © rs es ae Basket of Pastry. — See. page 93.» «464 eee peel te Asparagus. — See DAZE Brey ay a sh eomesaes French Beans. —— See page 0. aC aie ST Vo ele Mince Pies. — See page. 8, Oi aa rae twee 4 , Kei Tartlets, — See page 44. onal 4a pel joe inal? tuaksott Raggoo Melé. —See page 9. Q - iat Saat Poe net fii Artichoke: Bottoms. one See page Ate vial 7 wat taco pensht A Jelly Marbre. — See page pas Cs yaaa hOB, BN, ae. Cederata Cream. — See pawe PING ako ine hod baa ‘Teal. — See page 9. Oe el qe Woodcocks, —See page Qgr deiogt Bi i 6 BS bee f Rhenish Cream. — See page 50. at X pings jase bist Orange Soufile. — See page 102. oP a sit teeiok K “Mushrooms. — See page 17. a 290 oe: itt g ME iG Simi "Eniffies. See: page553ii.07 38 Hho Cite ee edos Poms" Tartlets. — See page 44. cng Stewed? Pause Gee pae'I5sieed w]e eee ee oe Chantilla Cake, — See page 78. Saeguale ; dL icgorenarties 493 | soa Godotie Wax Basket. — See ‘Appendix. Rie ec ee) ae a | d A Hare. — See page 18. "igs aaa is ry a _ < ‘ f i reas ay 4 ce, ¢ ‘, rhe Le s citar Cee aiid / | December 28. Teas | No. 363. FIRST COURSE. é; Soup, removed with FISH, removed with a_ HAUNCH OF VENISON. ~ White, Coops, and mushrooms. jCalves Ears forced, and an emiice. Seat West > - Pwo Chickens* a ta Reine. Two Partridges, and cabbage. “A Timbal of Maccaroni, &e. ‘wA Chartreuse ot Roots, &c. Hawwuch of Lamb, larded, & cucumber Neck of Veal a la Beshemell. { Crimped Cod . ala Ttalienne. Muatelot of Tench, &e. Vecetables Fillet of Mutton, and haricot beans. A Goose. Suup, removed with a Rump of Beet a la Daube, and Spanish ‘. “onion Sauce. Soup, removed | with Ham, braised, and greens. Heats Neck of Venison, | ‘and roots. | Leg of Pork ala Boisseau. — Matelot of Carp. | Fillets of Salmon © and Capers. Breast of Veal, raggooed, &e. Chine a Lamb, and Brench beans. Venetabies. A Charireuse ot Roots, &e. A Limbal ot. Pigeons. Yo Pn 5 ine OTA: Two Partridges, - with cabbage, &c. —'fwo Chickeus a la Reine. A Souues ot ‘Yenderones of Sweetbread, &c. eR eae aerereteergiineraetth Soup, ‘ removed with FISH, removed with a LOIN OF VEAL. Lamb&Musbrooms} SECOND COURSE. Four Woodcocks. Carmel Basket with Meringues. French Beans and Beshemel!. : Mince Pies, Ham and’ a] Poached Eggs. _BILL OF FARE. Artichoke Bottoms a la Italienne. ltalran Crean: =< enGh SAIC ae eee pee in ‘a i ‘Pwo Pheasants. Lobster Cake, &c: ‘Orange Souffle. Cauliflower a la Créme. Raggoo Melé, Mince: Pies. « Asparagus. Carmel Bret with, Pastry. Carmel Basket wlth Almond Pastrvj Asparagus. _ Mince Pies. ey Rag ggoo Melé. Caultiower asle Créme - . Jelly Marb ae Hare Cake. —_ Brawn | in-Aspic —— ~~ {henish Crean. @ Aruchoke Bottoms dla Ltalienne. a Ham and Poached Eggs. A Mince Pics. ’ miteack Beans ala _ a la Creme. Cs; mie el Basket with Ponti ‘ ‘ Six Partridges. ‘lwo W vid _Dueks. a : i = ee No. 365, BILL OF FARE. — Laiatee ee PERSRCOURSE, cia aaa SOUP and Bouillie, —See page 31... - Fish, —See Appendix. | -Haunch of Venison. — See page 2 Qe Calves Hars, &c. — ‘See page 56. *, . White'Collops, &c.— See page 15. ‘Chickens a la Reine. — See page 4a, , a ia i | Partridges (see page 37) and Cabbage, — - See" page 36. : Timbal, &c. — See: page 59. | Ree A‘ Chartrense. = Seepage Gleoec ictl diwl. | sadvutbel f tovel | Haunch of Lamb iste. page 55 and Cucumbers. —See - Appendix. | Neck of Veal ala Beshemell. — See page 14. ein ‘ a a Crimped Cod a la Tealienne. | Boit two slices of crimped cod, pull the penne. ioe out, and take the outside skin off; put it on the dish, with- out breaking, and put Italian sauce over it; put a little. : essence of anchovy in the sauce. saad Matelot of Tench.—See page 77. A Goose. — See page-15. | Fillet of Mutton, &c. — See ] page 2 ee PE Mirasanets ata Soup a la Flamond. — See page 12. | : Ham, braised. — See page 14. a Rump of Beef Ala Daube. — See page 36.. ‘Neck of Venison, and Roots, — Sce-page 15. ‘ Leg of Pork’a la Boisseau. — See page 47. © ea ~ 709 > Matetot of Carp.- — See page 300. ; Fillets of Salmon, &c. — See page 43. _ Breast of Veal, raggooed.— See page 5. ’ Chine of Lamb, &c. — See page 341. _ A Chartreuse. — See page 264. _A Timbal of Pigeons. —See page 160. _ Two Partridges (see page 37) and Cabbage. — See pi 5e.. Chickens 4 la Reine. — See page 42. Tenderones of Lamb (see page 26) and Mushrooms. — See page 17. » A Souties of Sweetbread. — See page 55. : Soup Italian. — See page 20. ! wa Fish. — See Appendix. ~ Loin of Veal. — See page 49. a é f » * SECOND COURSE. ‘Wooncocks. — See page 24. | . Four Carmel Baskets. —- See Appendix —_ os Meringues. — See Appendix. Almond Pastry. — See Appendix. Tartlets. — See page 44, 3 : Asparagus. — See page 8. i French Beans. — See page 9. | Mince Pies. — See page 8. Cauliflower. — See page 18. Artichoke Bottoms. — See page 44. — Jelly Marbre. — See page 74. Italian Cream. — See page 39, Brawn in Aspic. — See page 162. Hare Cake. Bone two hares, and cut them in dice, with about two pounds of lean mutton, and one pound of lean ham; mix them all together, with some pepper and salt. and fine spice: i a mould with sheets. of iM bacon ; lay” the bacon on double ; put in the hare, &c. but first mix six yolks of eges with it, ain the other meat, by way of making it bind ; put it in a slow oyen for four hours, or longer 5 ~ when Hobe. put it to cool in the inmould it was baked in; this should be done the day before w anted ; put the out in warm water for a few minutes, then the cake will turm out; take the bacon off, and ornament its put ie on the dish, atid chopped aspic round Tei Wild Ducks. — See page 16 Pheasant. - — See mB 18. _ Lobster Cake. TAKE the fish « oul ie six lobsters ; yout it in small pieces, and pound it very fine ina mortar; they should be all hen lobsters, to give the cake a good colour : “pound two dozen of anchovies, first washing them and taking the bones out; season it with pepper “and salt, fine spice, and: a little Cayenne pepper ; put the yolks of ‘twelve raw eggs in; sheet a mould with fat bacon, the same as for the har ey and finish it the same way. ee betes, Rhenish Cream. — See page 50. Orange Souffle. — See page 102. Hams and Eggs. — See page 87. Raggoo Mele. — See page 9. Partridges. — See page 7. t } . e ” ‘ L# * removed Small Mutton Pies.. Hilletot Beet, _larded, and Spanish onions. Lamb Cutlets, and cucumber sauce. | “A Pheasant and cabbage. Neck of Pork, roasted. and Truffles. ee fT NG B8A.: - FIRST COURSE. fi . ¥ Soup, removed with a HAUNCH OF VENISON. A Souties of Hare tok: December 29. . with FISH, Savoy Cake, Petit Parés of Bt NS Se eae AChicken and Ham ||Small Omelets, and Fletnish sauce. Shoulder of Lamb, forced, and larded, A Ginger Souffle. Bod sorrel sauce.’ A 1 CR ee ore pg Stewed Peas. a la Italienneé, © {}————_____-— Apricot Lartiets ala Reine. Cray tish, in aspic. / A Lurkey, ' Fat Livers and truffles. Fat i in cases. Vegetables. A Souties of Fowl,’ TC and Mushrooms. | Cauliflowe Whornteti svelte: tek. al BILL OF FARE. | SECOND COURSE. in Six Plovers. A Traffle Patés, | A Loin of Veal ala Beshemell. ET Ce ee duup, removed with a raised pie, with venison. A Hai, braised, and coulis. * A Souties of Rabbits, &c. and French beans, Two Chickens, and celery. Semels Souttle, and piqvant sauce. A Fricandeau, and sorrel. Petit Patés of Chicken and Ham. Haunch ot Lamb, A Rump of Beef, a la Mantua, Xe. Soup, removed with a raised pie, with {two daubed duck A Souties of __ Wild Ducks. A Sparerib of-Pork. ~~ A Pheasant _ and cabbage. Vegetables. Lamb Cutiets, a la Italienne. Fillet of Mutton, larded, and haricot beans. . Smali Mutton Pies. Soun, A Chine of ss a la Flamond. Eighteen Larks. French Beans a la Créme. Fondues, Mm. cases. Italian Salad. “ Mince’ Pies. ae Asparagus. A Truffle Patés, Atlets of Palates. A Chantilla Basket / A Chantilla Basket Atlets of Oysters, Asparagus. MMlince Pies: Dutch Salad. Fondues” in Cases. French Beans, a Ja Créme. een Four Partriages Cauliflower a la Créme. pew bait eae Smoked Salmon, in a case. Fillets of Fowl, - in aspic. Raspberry ‘Lartlets. Stewed Peas. A Ratifie Pudding, and wine sauce. [Bai Pst Soh yh lle eee ples ANE I Small Omelets, and Fiemish sauce: Savoy Cake. r: removed with FISH, removed with a Inght Snipes. SIRLOIN of BEEF. ie ha nan rape te No. 364. BILL OF FARE, «> — a“ i.* ¢ yi ae FIRST COURSE, ~ Mock Turtle. — See: page 29, Fish, — See Appendix. Haunch of Venison. See page 2 : " Two Petit Patés of Chicken and Hath! — ate page 00, ‘. 1: Two small Mutton Pies. —See page 20. A Shoulder of Lamb, larded, ke. oa See «page 28. Fillet of Beef, larded. — See page 29. Semels Souffle. — See page 160. Lamb Cutlets . See page 93, the | Chicken a la Reine. — See page 42. pr Erbe > vue A Pheasant, and Cabbage.— See page : 42. A Turkey and Truffles. — See ‘page 4. Neck of Pork, roasted, — See page Qh. | A Souties of Fowl, &c.— See page 85. A Souties of Hare, & fic. — See page 53. A Rump of Beefa la Mantua. — See page 60. Loin of Veel a a la Beshemell — See page 14. cup daniel Soup Julien. — _ See page 107. -- ths hee A Raised Pie a la Amiens. — See page 54. . A Raised Pie of Venison. — See page 453. Chine of Mutton. — See page 16. Ham b¥aised, and Coulis, — See page 14. A Souties of Wild Duck. —See page 118. A Souties of Rabbit, &c. — See page 267). | # Sparerib. — See page ed ‘ ‘ . "713 At ‘ Haunch of Lamb not larded,. roasted plain, the same ag Leg of Lamb (see page 21) and, French Beans.- See p. S41. LA Rbbaant, and; Cabbage. See page 42, Chickens and Celery. —- See page 13." Lamb Cutlets. — See page 93.. | _Semels Souffle (see page 1B) and Piquant Sauce, -—Se | - Appendix. Fillet of Mutton larded (see page. 27), and Hasicor 2 Be sl Bp -— See Appendix. -Fricandeau (see page 29) and Sorrel an — See Ap- endix, Mock Turtle. — See page 22. Fish. —See Appendix. Roast Beef. —See page 7. - SECOND COURSE. PLovers.— See page 57. | Chantilla Basket. — See page 62. Savoy Cake. — See Appendix. Atlets of Oysters. — See page 181. Small Omelets (see page 266) and Flemish Sauee. —See Appendix. A Truffle Paté. — See page 162. ‘ A Ginger Souffle. — See page 108. ‘Asparagus. — See page 8 Stewed Péas. — See page na Mince Pies. — See page 8. ‘Tartlets.—See page 44. ° Dutch Salad. — See page O74, E ' Crar fish, in Aspic. Pur aspic in the mould, ‘so as to be about a quarter 93 an inch thick ; let it stand until quite cold; ornament it the same as marbre jelly; then put a little more aspic ; when that is eold Put mrore in, and the crayfish with the shells on, 714 (only mind to chuse those that have the redest shells); : then ‘the last aspic is quite cold, fill the mould up, and put it to — cool, (for aspie see page 161), then turn it out, send garnish | 4 wie sliced lemon. . ise Ae Fondues. — See page 17. Fat Livers. —See page 17. French Beans. See page 9. Cauliflower 4 a la Flamond. See page 102. Partridges. — See page eat Larks.— See page 9. Smoaked Salmon. —.See page 24, | “Ttalian Salad.— See page 486, a ay : Fillets of Forel in Aspic. Lay the bottom of a mould (that will match the crayfish); ’ when cold, ornathent it with aumlet; when done, put aspic in ‘the mould about two inches from the bottom; when ~ cold, lay in fillets of fowl: what is meant by fillets are slices cut from the breast of a large fowl, the long way; — put them round the mould (in the same manner as cutlets on adish); then put in a little aspic, to set them to the other part that was in the mould before ; when that is cold, .— fill up the mould with aspic ; when cold, me It o, by = dipping it In warm water. ROS : A Leda Pudding. —— See page 109. divi ) ‘Snipes. — See page 24, | Ts ee ae December 80. No. 365. BILL OF FARE. FIRST COURSE. Soup; removed with FISH, SECOND. COURSE. Removed with a LOIN of VEAL. Four W hatebcks larded, and and asparagus A Wax Shell, A Wax Basket, mushrooms. pene with collared eel. with prawns. Leg of Lamy, braised, aud iy Seite French Beans. Asparagus. a la Reine. Beshemell. PW ap he ae od RA Sa) Cheesecakes. Mince Pies. | Quenels _ Hisoles, aud s ' a la [talienne. fried parsley. Rasvos Mele, _ Ham and Toast. —— ee ©,” ess eae meee acuneaneca Do Ph Se 1 Beet Trembiauc, 2 Spr tcet LMG ee = and a purée of = Lamb’s Head Mushrooms, Spinage, USpapeiae Wo 2 -a ja Royal. in boxes. in boxes. — irk ts ; | A Civet A Fricassee of {I Cederatg Crean, Jelly of Hare, &c. Rabbit and Onions.|}, witha medallion. Marbre. joe a ee ete es oe aay Say REP DR SS ER ee ease er ent eaen ee rs A Fillet of Veal brawn, sliced, and a la Daube. | Dressed Lobster, garnished with -_ s : cold. aspic. _ A Souties A Souties eae ‘of Salmon. of Soles. Main S. Seeg2 toe tt Darcie: : ' Almond Cups, ‘ rigctiy i ‘ q ; ie : in sLioniles Soup, removed with og Sri with cream. Awe : a Haunch o a Suc ie. ucking Pig Venison. Four Partrid ges. |, Two Wild Ducks. (ear eee eee nae - —— Se eh ae ae ————_—_— M — | Sieh Sie é Po-2 | Orbe . A Souties Danioles, Almond Cups, : arp, OC. in paste. with cream. a la Creme eo Carp &c past th er eee oe ee ee A-Hlain, Z A Bacon Chine, |}—-—-————_—_ l - x - ¢ ? RS hinetecs ‘ 7 Acca hyate praised, and sreens. and greens. | Sliced Brawn. Dressed Lobster. ~~ Fricassee of a : | “A CUivet Orange VWiaicreaiwer Rabbit and Onions. aes Ttalian Cream, 3 at Hare, &¢, Jelly Marbr : with a medallion. hy wv a Four Partridges |2| Rump of Veal, - Spinage, |. Wustiroous, | ala Beshemell. g daubed, and in boxes. in» boxes. | 4 ei French beans. by? ie pW LL aia, Bae apt tae AOR ee a es. Miggiaiae waa Quenels Ham and jieast. |. | Ragyoo Melé. f tad > haat — — and fried parsley. - a la [taltenne. Ge, ET Sales : | tees crise Bale | | * Mince Pies. ~ Cheesecakes. ‘ Peer avlUtlOn, it" ye ee er ‘Two Chickens, pd Sees anda purée of A c i Tas ke sparagus. French Beans. | and celery sauce. _f tamips, p ‘ “Grenadines oF ~ filet Wax Bas Basket; 12, Was Shell, Duck and . of Rabbit, larded, with cravfish. with collared Eel. OEE. Sa Saba Sik CROSS SS ee ee ee ae sorre! sauce. and trufiles. OUP, 21 (020 - A Hare. removed with FISH, r-mov ed with a CHINE of MUTTON. 1 : ee PEG ss oe nai No. 365. BILL OF FARE. — | g Se _:FIRST_COURSEMSS| (om ete ; ; Ee | By "Two Wee’ 2 or Reine. — See eek 2. Kish, See Appendix. : Loin of Veal. — See page 49. Lambs Sweetbreads larded (see page 6) and. Asparagus | Peas. — See page 53. j Fillets of Fowl larded, and Mushrooms. yet de. page Be Risoles. — See page 47. | Two Quenels a la Italienne. — See page 828. Lamb’s Head a la Royal (see page? 21) and © Sauce Royi!- 5 — See Appendix. 1 Beef Tremblanc (see page 15) and a Puré of Roots. — Nee page 345. : Fricassee of Rabbit and Onions. — See page 70. Civet of Hare. See page 26. Fillet of Veal a la Danube. — See page 20. A Goose. — See page 15. A Souties of Sole. — See page 49. Seuties of Salmon. — See page 546. Soup Santé. — See page 38. Hlaunch of Venison. See page 2. ° Cc ‘ is Dp: es ; W A Sucking Pig. —See page 60. A Souties of Carp. ' CLEAN two carp of middling size, or if large, one will do; ~ butter a soutiespan, and sprinkle it with chopped shalot, — thyme, parsley, a very little bazil, pepper and salt, anda 7 little Cayenne pepper ; bone the carp, and cut it Anto thie 71 17 | collops; fat them, and put» them on the souties pat; set’ them: on a slow stove for a few minutes, then turn them’ and let them stay for'a few minutes longer; then put them! round the dish; scrape the herbs, &c. into-a stewpan; put’ a little coulis, one glass of port wine, and a little anchovy essence; give it a boil up, squeeze alitthe lemon. juice in, and add a ary little sugar; put the sauce in the middle of the dish. y PHN Badd for meagre, make the sauce sopdid the bones. Morue ala Créme. — See page 113.. | A Bacon Chine, &c. —See page’ 30. . Ham, braised, &c. —See page 14: - & Rump of Veal a la Daube eee page 69) ata Drench COs ie pee page S410 07. » Partridges 4 la Beshemell. — See page 585... Crockets. — See page 50. A Neck of Mutton, boiled, and a Puré of Turnips. Bot the turnips, and squeeze them véry dry ; ; rub ‘them. through a hair sieve ; put them into; astewpan, and) put.a little butter, some Great, and pepper and salt to them ; make them quite hot, put ‘them on the dish, and the mutton on them. Garnish with carrot, Send capers in a boat. Chickens, and Celery Sauce.— See page 13. | Fillets of Rabbit larded, and Truffles. — See page 65. ¥ Grenadine of Duck. (see! page 513) and eisai Ars _ See Appendix. 2 Fish. — See Appendix. 6K Chine of Mutton. — See page 16.: 3 SECOND COURSE. ow OODCOCKS. — See page 24. Two War Shells, with Collared Eel. Bone the eels, and flat them well with the flatter: chop two or three anchovies (first being boned), and spread them on the eel; sprinkle a large quantity. of chopped parsley over the eel ; season with pepper and salt, and a little fine spice; roll them up very tight, and tie them ina cloth as I } a i LN iy tight as possible; put hoa into a stewpan, with a quart of water, half a pint of vinegar, one pint of whitewine, afew bay leaves, a\ little mace, some whole pepper, and a little salt; put them on to boil forabout two hours;=when done tie the eels up tight, and put them into a bason, cand the liquor over them ; when cold, take the cloth off them ; is) plenty of parsley i in the shell, and Jay the eelimy « |) : N.B: The.eel is a good thing to send up without® the shell; for a second-course dish, on for iti either slice da or whole. 5 as a \ at & otote Asparagus. — See page 8!) ©» ssidD gous French Beans. — See page O98, - % hearerd fe Fe ;Minte:-Ries, + See: page SsuunG ef & iseY 1 Cheesecakes. — See page 32.. ees aaa Rca Ham and Toast.—See page 66. Oe a vi Raggoo Melé. — See page 9. 0. o: _ Spinage,in Boxes.\—s See page 387...’ +s ys Mushrooms (see page.17) in Boxes. — See page, 587. » Jelly. Marbre. —See page 74.0 5 9) 6 275 fig l ' Cederata Cream. — See page 33. maa, - egies . Brawn, — See page7. » AGA Tt ‘Dressed Lobster. — See page.79. -Darioles in Paste. — See page 39. Almond Cups (see Appendix), with Paeaiee — See, page 8.) Wild Ducks. — See page 16. - nibasqqa. oom Partridges. — See page 7. ihnadas, 38 | g A Hare. — See page 18) Sesq 286 —-\meitede 1o-Sria vis 7 anod. & ee Th , : ra POR ONS Oe { a BES vied Ae ; 719. December 31. | No. 366. BILL OF FARE. _ FIRST COURSE. | SECOND COURSE. . ? ; S / y | : Soup a la Flamond, spe Too Pheasant: removed. with FISH, Pt lremoved witha HAUNCH of VENISON, i A Basket Basket of Meringues. _ of Pastry. { A small Wiutton A Volevent, with and Potatoe Pie. white collops. ae a | Artichoke Bottoins Stewed | Neck of Veal JA Fillet of Mutton,|/, nd Ttaliau sauce. Celery. | & la Beshemell. | jand haricot beans, | : i ; [Neck Sc oy eral ela Lambs Feet, and Mince Pies. asparagus peas. | Gooseberry lart. Beef Collops. wpe Aspara ous. -Partridges #| ~ Chickens Stewed Peas, — and Cabbage. }3 a la Reine. | t isog 4 : F F ~ ; a ee ea = OA Sale ot et Blanquet of Veal, | Stewed Oysters. Maccaroni. Pheasant. =} and mushrooms, = Trifle. ei tH J Ohantilal. Cake? A Turkey, pihidnelte elas ‘and. chesnuts. ° | A Sparerib, -A Daubed: fowl, | Ham Cake, Chartreuse. Crayefish Pudding be | garnished. garnished. — '% ae ee eer eer ere “a / § Soup, removed Soup, removed with | witha Ham, &e. Loin of Veal. Rabbits. | ‘Snipes. A Lark, and Bee Leg of} ‘Lamb, . A Chartreuse» || "Veal Cake, | Steak Pudding. ; a —— garnished. garnished, ~ pee Se ee . = A Chine of Lamb, Beef Tremblanc, 5 ’ ‘ ts. ~ . - ; Sapa: TEENIE Teaco and cucumber. re Drifie. Chantilla Cake. A Salinie &e. g| of Wild Duck. : Muacaront - 74:1! Sided 20 yatars) Chickens 4 A Duck eee and cellery. So] 3 la Itahienne. Asparagus. Brawed. Peas > » ) Lambs feet, and asparagus peas. Beef Collops. M ince Pies Apricot Tourte. Fillet of Pork, Two Necks Stewed Artichoke Buttoms, Bad sob .. of Lamb a la Odeck & ane Fober sauces |" | chevaux-de-frieze eB ae a ek A Mutton and. Potatoe Pie. Soup, removed with FISH, removed with RIBS of BEEF. A Basket of Meringues. A Basket of Pastry. i A Patés 5 |. Goodveaux. Woodcocks. PU 790 No, 566, BILL OF FARE, a ee eee FIRST COURSE. Soup a la Flamond. —- See page 12. Mine ~ Fish. — See-Appendix. | ve Haunch-of Venison. —See- page 2 2. j A Volevent (see page 38) with White Collop. ‘instead of | all Fish. — See page 15. nee “_ : Mutton and Potatoe Pie. — See Rid 35. | Fillet of Mutton and Haricot Beans. — See. page 22. Neck of Veal 4 la Beshemell.— See page 14, Lambs Feet and Asparagus Peas. — See page 5 Beef Collops: — See page 89. | ag . Chickens & la Reme.—See page 42. Partridges (see page 37) and Cabbage. — = See page 36. ; Blanquet of Veal, &c.— See page 74. dala lar toe di sf A Salmie of Pheasant. —See page 126, SVR: A Turkey and Chesnuts. —See page. 50. a eet A Sparerib. —See page 42. - Crayfish Pudding. — See page | 78: A Chartreuse. — See page 61. Soup and Bouillie.. — See page 31. Loin of Veal. — See page 49. | y Ham, &c.=—- See page 14:- a hininidh | ahemceeeeinete a A Chartreuse, &c.— See page 204. ae Be ied 1 A Lark and Beef Steak Pudding. — See page 292: redor 3 . Beef‘Tremblanc, &c.— See page.13. SS Chine of Lamb and Cucumbers. — See. page 64. ; ha A Salmie of Wild Duck. — See page 30. tie A Blanquet of Fowl, &e, — See page 43. ‘ti bs s “ : 721 | A Duck a la Italienne. — See page 408. « Chickens and Celery, Sauce. — See page 183. Two Necks of Lamb a la Cheveaux de Frieze. — See page 48. A Fillet of Pork (see page 13) and Rober Sauce. — See, ‘ > Appendix. A Paté Goodeveaux. -s See page 36. Fish. — See Appendix. a Roast Beef. — See page 7. PY ; : ee " SECOND COURSE, PusasANTs.— See page 18. ei Basket of Pastry. —See page 23. Ditto of Meringues.— See Appendix. “one Stewed Celery. —See page 571. | Artichoke Bottoms. — See page 44, Maccaroni. — See page 10. Mince Pies. — See page 8, - Gooseberry Tart. — See page 75. | Stewed Peas. — See page 353. | : Asparagus. — See page 8. : A Trifle. — See page 8. Chantilla Cake. — See page 78. ; Daubed Fowl, carnished. — See page 161, Ham Cake, garnished. Cur the remains of a ham that has been left from a former dinner ; put it into a mortar, and pound it very fine; put all the fat in; season it with pepper, fine spice, and Cayenne s put it into a mould, and put the mould into a oven for § about half an hour; put halfa pound of clarified butter to it before it is put in the oyen; when done, set it to cool, and leave it in the mould (it should be done the day before it is wanted); put the mould into warm water for a few minutes, when the cake will turn out. Ornament it as fancy directs, | ew } 34 } 1 : : fi | _ Rabbits. —See page 10, _ ita tae a. Snipes. — See page 24. , ve a: Leg of Lamb forced and garnished. BY, ae tie ‘ ‘ ; ‘ \ on Botte and. braise it; put-it by in the braise, but not in fhe stewpan: ornament it, the next day, as fancy guides, . PPM a Cohn Ir is done in the same manner asham cake. Cut part ofa — cold fillet of veal, in small pieces; put it in a mortar, and pound it very fine; put one-third of the fat of a ham to it; season with pepper and salt, and fine spice; pour in half a pint of clarified butter, and mix all well together; then ‘put it in a mould, and put the mould in an oven for half an “hour; when done, put ‘it to cool in the mould; finish, iq other respects, the’same as ham cake. | Stewed Oysters. — See page 185. _ Woodcocks. — See page 24, 4 \ _ - ’ \ a oY hg ‘ aie r & ~ J A + : # 4 * 4 A ; t * ft 7 4 i oy ‘ ‘ P ; se eae weet Tee eT a re 4 " = AE SE a Pe FS i “OKPPENDIX... 9 ° Sia fe nah a | Broth for filling up a Stock Pot... Fok: cut Tue quantity of meat depends upon how much stock you want to make. Suppose you want to make twenty | quarts of broth, you must get two legs of beef, and cut them in small pieces ; break the boneS-in several pieces; put - all into a pot that will hold about thirty quarts; fill it up with cold water; be careful to watch’ it; skim it several times before it comes to a boil, and stir the meat well up with a strong spoon, so as to raise the scum from the bot- _tom: every time you skim it, adda little cold water, to. stop its boiling, until it becomes quite clear; then take it off the trivet, and put the pot by the side of the fire, so thatit may boil very gently; it should boil very slow, so as not to waste the broth, as'wellas to keep it clear; it should boil for eight or ten hours; then strain it through a hair ~ sieve, to be ready to fill up the stock pot. If it is winter, you might make it the day before you want it, as there would be no danger of its turning sour; but, in summer, ‘cooks must be very careful in seeing that the pans are re-_ ymarkably clean and dry before they have their broth strained in them, and likewise not to have more than four quarts in one pan; for, when there isa large body of it together, it is very apt to foment. . N. B. There should not be any roots put to this broth. . | : _ A General Stock for all Kinds of Soups. Coyer the bottom of your pot with lean ham, cut in thin’ broad slices ; the quantity of ham depends upon the size of the pot; it is better to put too much than too little ; be very careful to cut all the rusty fat from the lean; then. cut up what veal you think requisite (as the quantity must depend upon your judgement), and put it in the stock pot, with the trimmings of any other’ meat you may have by _ you; throw in all your trimmings of poultry, such as necks, gizzards, feet, &c. a few onions, a faggot of thyme and parsley, six heads of celery, a few blades of mace, two or Ahree carrots, and a turnip or two In winter (but not any in. summer, as they are sure to foment); put about a pint of water in thé pot,’and set it on a‘stove (not very hot) to draw it down; be careful not to let it catch at the bottom, as your stock should be light coloured. When drawn down ’ eg a nr ¢. 724 . ‘enough, fill it up with the beef broth; be careful in, skim- ming it, and do not let it boil over; but as soon as you see coming to a boil take it off, and put it at the side ; let it boil-very slow, for two reasons, one 1s, to keep it clear, and the other, that it should not reduce too much : when it hag boiled for four hours, strain it off, and fill up the pot again with water; let it boil all the evening, and strain it off the ~‘Jast thing; this is called second stock; it serves for. gravy for the roasts, to fill up braises, and makes yery good glaze for the larded and daubed dishes, &c. . Ti Coulis. Cut veal and ham, of an equal quaatity, and an old fowl (actording to how much coulis you intend to make) ; put 1% into a stewpan, with a few shalots, a faggot of thyme, parsley, and sweet marjorum; a few bay leaves, a few blades of mace, and some mushrooms; lay the bottom of ~ a stewpan with sheets of fat bacon, if very good, other- wise the fat of ham, indeed that is always the best, when to ’ be had; set it on astove, with about half a pint of stock, and let it draw down gently, until it comes ta a glaze at the bottom of the stewpan, which you will easily know by the smell ; when down, put about half a pint more of stock, and ~ when that is down fill up your stewpan with your best stock, | and let it boil about an hour; strain it off (boil the meat again in some of the second stack, and it will make. it equal to the first, for several uses); then take a stewpan, and put some butter in it (at the rate of two ounces to a quart of coulis) ;-let it melt, then put as much flour as will dry it up; keep stirring it over a. stove, with a wooden spoon ” © (as a copper spoon would take the tin off the stewpan) ; then add the coulis stock, by alittle at a time, to bring it to a proper thickness; let it boil a few minutes, and then strain it through a tammy into a bason ; when strained, put aspoon in the sauce, and gtir it several times, to keep it smooth. - ‘a N.B. In winter, or cold weather, it will keep good fora week ; in hot weather, it will not be good more than three or four days. 3 gs s HPS. Sauce Tourney and Beshemell, ~ | Lay the bottom of astewpan with ham; cut up an old fowl, and putit to the ham, and as much veal as you think proper to the quantity you intend making, with a few onions, a faggot of thyme and parsley, a few blades of mace, and — ‘about half a pint of white stock, to drawit down; be sure - and do not let it catch the bottom of the stewpan: when yes 725 aa | drawn down, fill it up with first stock, and let it boil about an hour or better; then strain it off, and fill up your stewpan with water, and it will make good broth for many uses; then put some butter into a stewpan (about the same quantity as forthe coulis); add a few mushrooms, shalots, a few slices of ham cut in small dice, and about a spoonful “of stock ; set it on a stove forabout half an hour; so as to get all the goodness from the ham, &c. put flour, suffi- cient to thicken it; then add the stock that you have. just strained off, letit boil a few minutes, and strain it through, atammy,; to make beshemell, put as much cream as will make it of a good white; it should have a little tinge of yellow, which is done by adding a»small piece of light- coloured glaze. | | N.B. Beshemell should not boil more than one or two minutes, as boiling is very apt to spoil the colour.—Those three sauces are the ground work of ull made dishes, White Braise. — “Take the udder of a leg of veal that you have cut a fri- candeau out of ; put it into a stewpan, with cold water, and let it come to a boil; then put it into cold water for a few minutes, and cut it in small pieces; put them into a stewpan, with asmall bit of butter, onions, a faggot of thyme and parsley, afew blades of mace, a lemon that is pared to the pulp, cut in thin slices, and a spoonful of water; put it over a slow stove, and keep stirring it fora few minutes; then add a little white stock; as to quantity, it must be according to what you want to braise. It is generally used for tenderones of lamb, chickens, pigeons, _ tenderones of yeal, or any thing you want to make look white. : Brown Braise: : Cut some beef suet, trimmings of mutton cutlets, or any other trimmings ; put them into a stewpan, with four onions, a faggot of thyme and parsley, basil, marjorum, mace, and’ a carrot cut in slices; put it over the fire; put a bit of butter, alittle stock, a few bay leaves, and six heads of celery, in the stewpan; let it draw down for about half an hour ; then fill it up with second stock, or weak broth, and —add-a little white wine to it. This braise is used for beef, mutton, veal, ham, or any thing that you want to eat mellow. ‘i . Mutton Tea... Cut the scrag end of aneck of mutton from the bone, and then cyt it into very thin slices; putit into a stewpan » will take, at least, two pound to make a quart. \ . larger, in proportion to the number of calves feet); let » “ stockwow@ @ Ofc HIkg ; eboue ci? Yroy widi dij BO -to make it good. . a part, and put it into cold water; when cold, trim it for Ps ee of sufficient size, to hold the quantity you want to. make, with a little water ; putit over a slow stoye, to draw down, for a quarter of an hour, and then fill it u with water; _ keep it’as clear as possible, by skimming it; let it boil slow for about an hoar, and then strain it through a tammy. | iiueoae s Beef Tea. . ' The beef for this purpose should be cut from the mouse, _ round, or leg, in very thin slices, and put into a stewpan, “ with boiling water over it; let it boil fora few minutes. It my _N.B. Veal tea is made the same as the beef. The veal should be cut from the fillet or knuckle. Tie Chicken Broth. : Cut up a fowl, and put it into a stewpan, with about three pints of water, ‘and let it boil very slow; when well skim- med, put in asew blades of mace. It will take two hours’. N.B. An old fowl will do for this purpose. ~ Jelly Stock. Bone four or more calves feet, and put them into a stew- pan that will hold about six quarts (if more than four, a _ them boil gently for four hours, then take out the meat any use it is intended; throw the trimmings back into the stock, and let it boil until you think it is come to its proper: strength. It is'no matter how long it boils, From four feet you should-have two quarts of stock. Re ACIS, DES A General Meagre Stock, for Soups, Sauces, and other Uses. Cut two large carp, in thin pieces; two tench, and two. eels, in the same manner; put-about half a pound of butter into 'a small soup. pot, that will hold about eight quarts; , put in. the fish, and bones, eighteen large onions, a large. fageot of, thyme,and paisley, .cight heads. of. celery,. two. carrots, ‘a, few, blades of mace, six bay leaves,a,dozen an- chovies without, washing, and about a pint of water; ‘set it. oh a slow stove, and let it draw down gently, for two hours; , it should be quite dry at ther bottom, before, you, All it up 5. then fill it up, with hot water, and let it boil for three hours :.. Ips boil the... a ~ be sure that it does not boil fast (the slower all sou better). Strain it through a,tammy,sieve. . N.B. Sea fish are equally as good for this use, and some are better.’ “Throw-all thecbones from the fillets: into your ; « Hot forced Meat, commonly called Faree. Cut veal (according to the quantity you want of forced meat, without any sinews) Into small pieces, and as much fat bacon, or fat of ham, which is better ; half as much mar- Tow, or beef suet ; put it into a stewpan, with a little bit of butter at the bottom ; season it with chopped parsley, thyiné, mushrooms, (truffles if you have any,) shalot, pepper, andesalt, a little Cayenne. peppery and a lille ‘pounded . spice ; put it over the fire, and keep stirring it with a wood- en spoon until the juice of the meat begins to run ; let it simmer about ten Minutes,then put it to cool; when cold, put it into a mortar; gravy, fat, and all, and let it be welt pounded, until it is quite fine; then take it out, and use it for what it is wanting. f N. B. Use half as much lean ham as veal ;. in either hot’ or cold forced meat. | Cold forced Meat for Balls and other Uses. The veal should be either scraped or chopped very fine; and to be very particular about leaving any sinews in the veal ; the stme quantity of scraped bacon, or fat of ham; a | little marrow, ur suet; put it into the mortar, and let it be well pounded ; season it with chopped parsley, thyme, shal- lot, mushrooms, pepper and salt, a little Cayenne pepper, and pounded spice ; when sufficiently beaten, put an egg, a few bread éruinbs, stir it about to mix it; take it out of the mortar, and make it up into ball, or for any other use... ** » N.B. You must use more or less egg and bread crumbs; according to the quantity of forced meat : when you make it up,in balls, it should be-rolled. up in flour; and when boiled, let the stock be boiling before you put the balls im: Eee Balls for Turtle and Mock Turtie, &c. . Boil the eggs (that are wanted) hard, and put them in cold water; take out the yolks, and put them in a mortar, and pound them very fine ; wet them with raw yolks, (at the rate of three raw yolks to eight hard ones) ; season them with whife pepper .and salt ; dry them with flour, and. roll them into balls, rather smal], as they swell very much in boiling’:. boil them in stock for a few minutes. _ Ba JES Piguant Sauce. | | Put a little chopped shalot into « small stewpan, with: a, few spoonsful of stock ; let it boil until the stock is boiled | away, but not burnt to the bottom; add as much coulis ag you want sauce ; let it boil a few minutes ; squeeze a lemon - | SI it a oe in it; season it with a little pepper and salt, a Tittle sus gar, and two drops of garlic vinegar, eel | \ Poivrade Sauce. Rub the bottom of a small stewpan with a clove ae gar- lic; put a small piece of butter, a few slices of onion, a little stock and vinegar, and whole pepper about twelve’ grains ; let it boil down ; adda little flour to thicken it, and alittle coulis strain it through a tammy : squeeze in a lemon, - Carrot Sauce. ~ Cut the red part of a large carrot into small djge. very | neat; boil them in a little best. stock until it comes to a glaze ; then add coulis according to the quantity of sauce that is wanted. ‘Sauce Hachis. Cut a few mushrooms, onions, pickled cucumber, dalnit, (first scraping the black coat off,) and carrots, into dice ; boil them in a little stock until it comes to a glaze ; then add coulis, and let it boil. 3 i. : Alemand Sauce. iM Pat a little minced ham into a stewpan, ata a few trim- mings of poultry, either dressed or undressed ; three or four shalots, one very small clove of garlic, a bay leaf, two tarra- gon leaves, and a few spoonsful of stock ; let them simmer For half an hour; strain it off, and add coulis’ ; squeeze in a temon ; season with ERPS and salt, a little Cayenne pepper, and sugar. | Téiakan Sauce, Brown. Chop a few mushrooms, shalots, and truffles; put them into a stewpan, witha little stock, and a glass of Madeira 5 boilita few minutes, then adda little coulis; squeeze a Se- ville orange, if you Have any, or a lemon ; put a little bit of: sugar. Hs talian Sauce, White. imPatia fore chopped truffles and shalots into a stewpan, with aslice of ham, minced very fine, and a little stock ; let it simmer a quarter of an hour; put beshemell to it accord- ing to the quantity of sauce that is wanting ; let it boil about a minute ; ; if it should lose its colour, put a r little cream to it, and strain it through a tammy ; season it with a little salt, f a few drops of garlic vinegar, a squeeze of alemon, anda little sugar. | apaaddi ~ 729 Be Sorrel Sauce. . Chop about four large handsful of sorrel; put it into 4 stewpan, with a small piece of butter, a slice of ham, and _ two onions chopped fine; put'them on the fire to simmer for half an hour ; then rub it through a tammy, and adda hittle coulis to it ; squeeze a lemon and a Seville orange, if to be had, if not, two lemons; a little pepper and salt, and sugar, tomake it palatable. | Chervil Sauce. Pick a large handful of chervil leaf by leaf; put it into a . small stewpan, with a spoonful of the best stock ; simmer it until the stewpan becomes dry ; then add as much coulis as is requisite; squeeze a lemon, and put a little sugar to make it palatable: adda little Madeira, |, * / «Royal Sauce. Cut a chicken to pieces, and about half a pound of lean Westphalia ham, six or eight shalots,a faggot of thyme and _ parsley, and a few blades of mace; put all into a stewpan, with a little stock to draw it down ; when down, add coulis to it, and strain it through a tammy ; season it with lemon, &c. if for white, use beshemell instead of coulis. 4 FF lemiash Sauce. Boil a sprig of thyme, two shalots, and a bit of lemon peel, a few minutes, ina small quantity of the best stock; strain it off, and add a little coulis ; season. with pepper and salt, squeeze a lemon, and puta little sugar. N.B. When you want it white, use beshemell instead of coulis. | . | Ravigot Sauce. ' Putinto a stewpan a very smali clove of garlic, a little chervil, burnet, a few leaves of tarragon, a little chopped shalot, chopped mushrooms, truffles, parsley, and thyme; jet them simmer a few minutes in a little very good stock, add as much coulis as is requisite for the quantity of sauce wanting ; let it boil about a quarter of an hour, then rub it all through a tammy, put it into a stewpan, squeeze a lemon, add a little sugar, pepper, and salt. Spanish Sauce. | Slice four or five large onions, put them into a stewpan with a little vinegar and half a pint of sherry, a small clove- _ of garlic, a chopped truffle, a little shalot, some hain -cut very fine, a bay leaf, a few blades of mace, and as much sy ie aaa ee coulis as is requisite; boil all together very slow for a quarter of an bour, rub it through a tammy, squeeze & lemon or orange, if to be had: season with pepper and salt, and a little sugar. . sora eee See ae. | Shalot Sauce, ae Chop six shalots, put them into a stewpan with 4 little stock, let it-simmer for a quarter of an hour, add a little coulis, squeeze ina lemon, and put a little sugar, &e. Sauce é la Reine. Cut up a fowl, half a pound of lean ham, six or eight shalots, and a few blades of mace; put them all into a stew- pan with a little best stock, set it on a stove to simmer about a quarter of an hour, then add three pints of stock and boil it for half an hour, strain it off ; put about an ounce of, butter into a stewpan ; when melted, add as much, flour as — will dry it up, then add what you have just strained off, and about half a pint of cream, boil it for’ few minutes, — ~ and strain it through a tammy. : we 2! 9 (Cueumber Sate” oe Sat i * Cut the cucumbers, after peeling them, into quarters, then cut all the seed out, cut each quarter into three pieces, pare them round, peel as many small onions as pieces of cu- cumber, put them all into alittle vinegar and water, and a little pepper and salt; let them lay in it for two hours ; pour off the vinegar and water, and put as muchestock as will) _ barely cover them; boil them down toa glaze; add asmuch coulis as you think proper; let it boila few minutes,squeeze wm n alemon, and put a little sugars __ 2 : Haricot Roots. eee Scoop an equal quantity of turnips, carrots, and péel as many button onions; put the carrots on to boil im a little. stock a quarter of an hour before the oer nagee turnips 3. let them boil to a glaze ; add coulis equal to the sauce you: want)! oo) | ‘a * Collared, Beef lind St Pes _, Jtis'made from the flat ribs boned, and sprinkled with 7 saltpctre and coarse brown sugar, and left so for two days; then make about two pounds of salt quite hot in a frying 4 pan ans rub it well into the beef; let it lie in salt for ten days, wash it over with the pickle every second day, and. , turn it; put a few bay leaves in the pickle, and sprinkle the — beef over with a little fine spice about a week before it is boiled; before itis tied up in the*eloth to boil, beat it for a — j iz ainiiht . ~ Raita he: TSE. . _ about five minutes upon the chopping bleck, with the flat part of the heaviest cleaver you have; this makes it tender, — and roll up better, and; wher boiled, will kéep its shape. It . should be boiled until very tender, and then taken up, and the ends of the cloth wrung quite hard and tied up tighter ; then put into a.press and a heavy weight put on.it: if you have no: press, put it on a dish, and prop it up-as well as you can, and put the weight on it. a N.B. Two ounces of saltpetre, and two ounces of sugar, are suflicient. > ai big: Y peas | re: cre aegepiane ae Beuf de Chasse. ~ ; , Rub two ounces of-pounded saltpetre well into a round. of beef, put the beef into a large pan or wooden bowl that will just-hold it; let it he so for two days, then. make two. ‘pound of salt very hot, and rub it. on the beef; put. 7 about four ounces of coarse moist sugar to the salt; when, done, put the beef back in the pan_or bowl, turn it every _ third day, and rub.the brine over it every time it is turned 3. it should remain in salt three weeks; then skewer it up-very tight, and bind it with a broad fillet ; either bake it or braise itin a braising pan that will just hold it; put water suffici-. ent to cover it, and about two dozen of onions, and six heads» of cellery,a large faggot of thyme, parsley, and other sweet, herbs, and about. three pound of beef suet cut fine; put it. over the fire to, boil very slow. for eight, hours ; put a heavy» weight on the lid of the braising pan, otherwise the beef would raise the cover off when it begins to swell, it will take — equal time in an oven; let it remain in the liquor until quite cold, then take it out and trim it for the table, N. B. Thisis more a Christmas dish, than any other time of the year, not but it may be done any time, and is equally _ good, ~ ! A. Goose and Turkey Pie. Bone _two geese and two turkeys, season the inside with ' mixed pepper, salt, and a little fine spice, and put tliem by forthree day, then draw. the geese one within the other, put . some good farce in the middle, and about six raw truffles, but first being peeled; then tie the geese up into what shape you think proper; do the turkeys the same, and put farce in the turkeys, and truffles and about three pounds of the prime part of a Westphalia ham, that has been braised. for about two hours, then make the turkeys the same shape as the the geese; put about one pint of good stock into a ah braising-pan (or any thing of that kind) that will barely hold them, as by that means they willkeep their shape; put them uf * 732 | | - pitaslow stove to simmer very gently for half an hour, by way of setting them: put them to cogl in the pan they are done in ; while they are cooling, raise the pie; let them be thoroughly cold before they are put in the pie; lay e~ — ‘ther slices of a fillet of veal, or rump steaks, at the bottom of the pie, then put in a layer of farce, and then the tur- keys and geese; put farce between them and all round the sides of the pie,and about two pounds of raw truffles, first being peeled, and cover them withsheets of bacon; then cover the pie with paste, and ornament it according to faney ; observe to ornament it strong, for if done fine, it will not look well — by being so long in the oven; it should not be put in the oven the same evening as made, but next morning or even= ing; the best oven for it, is just when the bread is drawn out, and leave itin about eight hours ; when youtake it out of the oven, be careful that you do not spill any of the fat that rises to the top, as that soaks into the geese and turkeys, and makes them mellow ;.this pie will take twenty-four hours to get thoroughly cold, therefore you must prepare accord- ingly. It ought to be began four days before the day that it is wanted. before the pie is sent up to table, there should be choped aspic put on it, and the sheets of bacon taken off. This is the general rule, but not the rule that I either recom- - mend or foilow; for this reason, by taking the bacon off the ais | geese, &c. &c. you let the air into the pie, and then the as- t pic will get sour and mouldy in a few days, therefore I re- commend the following method; put the bones of the tur- keys and geese, two old fowls, and two pound of lean ham, into a proper sized stewpan, with twelve onions, six heads of celery, a faggot of thyme, parsley, and other sweet herbs; ~ put one pint of water to them, and put the stewpan on a stove to simmer very slow for two hours, but be sure thatit does not ketch at the bottom; fill up with stock, let it boil a | very slow for three hours, then strain it off, and fill the stew- pan again with water, and letit boil all the evening; the li- | quor that was first strained off put into a stewpan (first | skimming the fat off) to reduce to the quantity that you think will fill up the pie after it is baked, and should be put in about half an hour after it is taken out of the oven, just as much as will barely cover the bacon; this will make the pie eat far better, and will keep good for two months, or longer; send the aspic tn a boat, by which means you will Saye aspic, and the pie will keep double the time. | N.B. Smail pies for ball-suppers should have the aspi¢ put over them before they go to table; in every other re- spect all cold pies should be made in this manner, only — varying as to different meats, &ce, I have invented a tin C% 733 ease for large pics, which is made use of in the following manner: make paste the same as for araised pie, brush the ‘inside of the mould with egg, (be sure and put plenty on) roll out the paste about two inches larger than the bottoms, that it. may turn up on the sides; then roll paste out to cover the inside; let it turn over about an inch ; roll a piece ‘of paste two inches larger than the bottom, egg four sheets of large kitchen paper, lay the paste on, then put plenty of egg on the paste, and put on the tin case; the egg will make it stick to the paste; then roll paste ont for the sides, roll it in two pieces, egg the sides, and put the paste on; rub it smgoth with the palm of the hand, to hinder it from _ gathering wind, which, if it does, the paste will blister and break off when a few days baked; the paste that goes round the sides should be about two inches broader than the side of the pie, so as to lap over the top and fasten to the bottom paste, so as to make it a proper thickness to enable you to pinch the bottom, and the same at the top; _ when the case is properly covered, then fill the pie as before directed, cover itin, and ornament it; as to size and shape, that must depend on those who are to make ororder the pie; the tin cases are made by Mr. Bailis, in. Cockspur-street, Charing=-cross, who will give a proper direction how to use them, by lining it with paper ; to give a clear idea to those who may not comprehend what I have said upon that sab- ject. By using those tins you are sure of all the liquor. Temaining in the pie: for instance, make a large pie with- out a tin case, an accident may happen to it so as. to crack in the oven, which lets all the gravy and goodness out, and of course the true flavour of the pie is lost, and the cook blamed by his employer for what he could not avoid ; for at times the flour will not stand the oven without cracking, and it certainly does not take half the flour, which is a great consideration; the tin case will last a number of years. ‘There is another advantage, which is, there is no occasion to set the meat; for if the meat is not set when the crust is raised, it would burst the pie, and of course, let out all the essence of the inside, which cannot be. retrieved without doubleexpense. es ee a6 | A Christmas Pie. It ig made in the same manner as the last, with the addition of partridges, hare, and pheasant, all boned. As to the number, it depends on the size the pie is to be. Small Collars. They are made of the feet and ears of bacon hogs that have been scalded, not singed ;_ the feet should be cut above oF . mo fu d ; Perea Ps ee : * a the first joint, then boned, and seasoned with pepper, salt, - alittle salt-petre, and fine spice; the ears seasoned in the same manner; leave them in that state four or five days, then roll them up, put a foot first, then an ear, then a foot; rollthem up very tight, and put them in cloths provided for the purpose ; boil them in a good brown braise ; let there be plenty of onions, and a faggot of thyme, parsley, mar- jorum, and sage; the collars should boil until quite tender, then taken up, and the cloths made quite tight; then put the collars to cool; when quite cold, take the cloths from them ; either send them up whole or slice them ; they both eat and look as well as brawn. Calves’ feet will answer the same purpose. When they are collared, cut fat and lean ham about the same thickness as for daubing, lay it the cross- - ways of the feet: season the same as pig’s feet. A Cold Partridge Pie. ‘ Bone partridges, the number according to, the size the — pie is wanted ; make some good farce, and fill the eT with it, put.a whole raw truffle in each partridge, (let the” truffle be peeled) raise the pie, lay a few slices of veal in the bottom of the pie, anda thick layer of farce; then the partridges, and four raw truffies to each partridge ; then cover the partridges and truffles over. with sheets of bacon, cover the pie in and finish it; it will take four hours bak- ing; cuttwo pounds of lean ham (if eight partridges areim the pie) in very thin slices, put it In a stewpan, and the bones and giblets of the partridges, and any other loose giblets that are at hand, an old fowl, a faggot of thyme and parsley, a little mace, and about twenty-four shalots; put about half a pint of stock, set the stewpam on a stove to draw down for half an hour, then put three quarts of good stock, let it boil for two hours, then strain it off, and reduce the liquid to one. quart, or until it nearly becomes glaze 3. then put oné pint of sherry wine to it, and put away un- til the pie is baked: when the pie has been out of the oven for half.an hour, boil what was ‘strained from the bones, &c.' of the partridges, and put it into the pie; let it stand for twenty-four hours before it is cut. | _N.B. Do not take any of the fat from the pie, as that is what preserves it; a pic made in this manner will be eatable three mouths after itis cut;. in short, it cannot spoil in any reasonable time; all cold pies are made in this manner: either poultry or game that is put ina raised crust, and in< tended, net to be eaten until cold, should be boned, and the iguid that isto fill up the pie sade from the bones, &e. | * ~ a ® . . A Galentine. : é Bone a breest of veal and beat it for five minutes with the flat part of a heavy chopper, to make it roll up the better, - then spread it on the table, and brush the inside with eggs. it will take two eggs; then lay a piece of Jean ham cut in Jong square pieces the length of the cross way of the breast. of veal, one piece of omeletof yolk of egg, one of white of ege, then a thick row of chopped parsley, lean ham, and omelet, &c. when well covered, put egg over it, and. ‘sprinkle it well with. chopped mushrooms, trefles, shalot, thyme, parsley, pepper, salt, and fine spice, then roll it up very tight, and roll theycollar up in a cloth, and put it into a brown braise; set it on a stove to boil very slow for six hours, or until very tender; then take it up and put it on a pewter dish, another of the same size over it, and a heavy _ weight on the top dish, to pressit flat ; it should be done two days before it is wanted; then slice it out for supper; it is generally used for ball suppers ; when dished, put chopped aspic in the middle, and some round the galantine. N.B. A breast of mutton may be done the same way. Yi one ; _. Haricot Beans. Put the haricot beans on to blanch; when they come to a boil, take them off, and put them into cold water, and take off the outside skin, (the same as is done to almonds) ; then put them on in some good stock ; when boiled down, put some coulis to them. ; Endize. Take some white endive, what is generally called blanched, put it into astewpan of cold water; let-it come toa boil; » take it off, and put it into cold water for an hour; the hot and cold water is to take the bitter from it; take ir out of the water, and squeeze it very dry; lay it in a stewpan longways, and put stock sufficient to cover it ; let it boil un- til the stock is reduced ; then add. coulis to.it if for brown, nd if for white, beshemell ; this way is for a second course dish ; when it is to put under any meat, it should be chop- ped quite fine. | Brown Celery Sauce. Cut a dozen heads of celery about two inches long ; put them on in about a pint of good stock; let it reduce down to. a glaze ;-then add coulis according to what quantity of sauce is wanted, : : 736. Rober Sauce. _ Slice one Jarge Spanish onion, and cut it je dice > Vib them ina frying pan, with a little clarified butter ; fry the onion of a nice gold colour, and put it on a cloth to dry the. fat up ; then put it into halt a pint of coulis; add two tea spoonsful of mustard, a little pepper and salt, if wanted, and the juice of a Seville orange. di . ae A Purré of Potatoes. | : Boil what potatoes you want for the purré in some very good stock, (the potatoes should be peeled, and of the. meaty kind}; rub them through a tammy, and add a little sauce tourney, and season with a little salt. Marmalade ef Apples. They are done as follows: they should be peeled and cut: in quarters, and the cores taken out; then put the apples in a preserving pan or stewpan with a little water, Just as much? * as will keep them from are e ; set them on a siow fire to. stew until quite soft: when done, rub them through a hair: sieve, then put lump sugar into a preserving pan, half a pound to one pound of apples, or thereabouts, three halt’ pints of water to two pounds of sugar; let it boil until it» comes nearly to caramel; then put in ’ the apples, and the - juice of two lemons toa pound of sugar; put the preserving pan on the fire, keep stirring it during the time it is on the tire; it should boil about ten minutes. N. B. Put the rind of a lemon er ated very Fine to a pound - of apples, (there is no occasion to Wi igh the apples after the first time of making) as it is easily judged by weighs : ing a pound, and put it in a large spoon, | rg Qiance Marmalade. Peel the quinces and put them on to boil in water, cut = “them in slices, but do not take the cores, or the seeds out, -. boil them in as little water as you can, and let them be quite ha dry ; when soft, rub them through a hair ‘sieve, then putas manv pounds of lump sugar into a preserving-pan as there — , are of quince; and water, accor ding to the quantity of sugar ; a pint and a half to two pound of sugar ; let it boil until it hangs to the spoon, then put the quince in, and boil it for ten Poihiites 3 ; keep stirring it during the time it is on the - ‘fire; when done, putit in ‘pots ; W het cold, put paper over it, first wetting the paper in brandy : Seville or China Orange Marmalade. Thépeel should be in spring water four days before they - | : (37 » are boiled. Scoop the- pulp from the oranges into a hair ‘sieve, put a hason under it to catch the juice, then cutthe rind -an-pieces, and put them on to boil in spring water; when they come to a boil, change the water, and put more water tothem ; boil the orange peel until very tender, then strain. the water from them, (save some of the water) put. the _ Oranges into a mortar, and beat them until fine enough -to - go through a sieve; when they are beaten sufficient, rub ; 2 a aha them through a sieve, then put as many pounds of sugar as there are of orange into a preserving pan, and one pint of — the water the oranges were boiled in to each pound of | sugar, and let the juice of the oranges and the sugar boil until it hangs to the spoon}; then put in the orange, boil it “bout ten minutes, keep stirring it while on the fire, then put it in pots, and paper over it, first being wetted with brandy. ) . } N.B. Seville oratiges are to be had from the latter end of January to the middle of March; they may be had later, but'they are not in perfection longer. | Puff Paste. Take a pound of flour‘and an egg and wet it with water, be careful not to put too much water at first, mix it up rather stiff, then work it well with the heel of your hand until it becomes pliable, so that it will draw in strings, then take a pound of butter and work it well until it becomes tough; roll the paste out rather thick, put all the butter in at once, and fold the paste up quite even; then roll it out again, and fold it up in regular folds; repeat this three times, then roll it out for use; be careful to let it all be of a thickness, otherwise it will not bake upright, but fall aside in the oven; if for patés, it should. be nearly a. quarter of an inch, cut out with cutters according to your own fancy ;— put them on a baking sheet, rub them over with a small paste brush dipped in yolk of egg, anda little water; be careful not to let the egg touch the sides; then take a cutter three sizes smaller than what you cut out the p&tés with, and cut them in the middle about halfthrough ; put them in _aquick oven immediately ; be particularly atteative to the oven, as they will not take many minutes in baking; if the oven is too quick, cover them with paper to keep them from being too high coloured’; when done, take off the tops, and scoop out the soft paste from the inside, and put them on white kitchen paper to soak the butter from them; they should notbe filled many minutes before they are wanted ; this kind cf paste is used for all kinds of tartlets, and what 3B ae \“ : - eee “ ; ¢ vy Mea (Wie rams is called small pastry, meat pies made in-dishes, voleventsy patés, goodeveaux, &c. tage N.B, All meat pies should be egged. eae ga: ane Tart Paste, commonly called Short Paste. To one pound of flour rub in a quarter of a pound of butter, wet it with water and two eggs, work it up to a — . . . =) prorer stiffness, and roll it out for use. N.B., There should be about two table spoonsful of sugar to it when itis for tart, or any. thing sweet ; this 1s the pro-- per paste for meat puddings, dumplings, &c.; only remem- ber to make it without sugar. . jit Common Paste for Family Pies, &. | To one pound anda half of flour, break in half a pound of butter, wet it with water, work it up, and roll it out. twice, the second time for use; there is no occasion for weighing the flour for this paste, as it is of no consequence whether there is an ounce over or under; young beginners had better weigh the flour and butter for the puff and tart paste, until they get used to their work. | Hot. Paste for raised Pies, &c. be - To one quart of water put two. ounces of butter, set iton | the fire to boil, take what flour you think is requisite, break two eggs mto it, and stir the butter and water in with a spoon, so as to mix the: egg with the liquid; then work it up well; it should be worked at least fifteen minutes, and made quite stiff, then put it in a stewpan before the fire to sweat for about half an hour, then raise your pie to any | shape you please; it is the better way to raise your pie and finish it for baking the day before you want it, as it will stand the oven the better, particularly if it is a large one ; but as for small ones, or cases, they may be made and baked di- | rectly: as for garnishing, your own fancy must direct you, Almond Paste, for Second Course Dishes. | Take a pound of sweet and four ounces of bitter al- monds, blanch them and make them as dry as you cans, q put them into a mortar and pound them well, beat up the 7 whites of three eggs, and wet the almonds with it bya little at atime; when pounded enough, rub it through a tammy ¢ : q . sieve, then get a.small preserving pan, set it over a stove, 7 not very fierce) and put the almonds in the pan, stir in a — pound of very fine sifted treble refined sugar, or as much as will bring it to a paste consistence; take it out of the pre~ © serving pan and put it between two plates to sweat; whem — ly Sai OY Loa iat * Pn 2% , - are 7 t ne a Ses PORES AP ate ‘cold; make it into what shapes you think proper; there are ‘shells of different sorts for almond paste. Mr. Buhl, in St. _ Martin’s Lane, has the gréatest variety of almond-paste | shapes. Make some into cups, like coffee cups and cream. | jugs, or any thing your fancy may lead you; for that must | be the guide for all these kind of things. NN Meringues. i Beat up the whites of four néw laid eggs with lialf a pound | of double refined sugar very finely sifted, beat it up with a silver spoon until it becomes thick, like paste, put about a tea-spoonful of Cederata in it; if you have not that, grate a lemon init; when finished, get a sheet of writing paper, and putit upona baking sheet, and drop the batter on the © ‘paper; drop it rather of an oval; sift some-fine’ sugar over. ~ them, and put them in the oven for a few minutes ; the oven. - should be rather slow, be careful not to let them burn’; when done, take them off the paper by running a kuife underthem, but very gently, for fear of breaking them, “put a litle sweetmeat in them, and stick two together; they ‘are very proper to fill carmel baskets, or gum paste ditto, or on adish, for second course, or supper. 7 ~ Gum Paste, for Ornaments. | Take what quantity of gum dragon you think proper; | put it into a small deep sweet meat pot, put as much-warm. | water as will cover it, and cover it over with paper; when it _ has stood about six hours, take it out of the potand turn it /upside down, and put it in the pot again with as much / more water; let it stand all night, next day strain it through a | a cloth, then put it in a mortar with- a little treble refined | | sugar sifted through a fine drum sieve ; it will take at least P one hour’s pounding ; when itis pounded enough it will » | draw into strings and crack against the mortar; put a little fine hair powder in it before you take it- out of the mortar; when taken out of the mortar, work it up with treble refined sugar, sifted as before mentioned, and one third hair pawder ; /you make as many colours as you please; then make what | | ornaments are wanted, | : Whole Rice Pudding, baked. . oe A quarter of a pound of rice will make about a quart of pudding; wash it very well in several waters, then putjt on to boil in a pint of new milk, put about half a pint of milk in another stewpan with a little cinnamon, and the pcel of a lemon; let it boil for a quarter of an hour, then strain it' off, putitto the rice, and Jet it boil until nearly dry; then»: | 3B2 4 \ _ with the rice, and put it into the dish that you intend to: round the rim ; it will bake in about balf an hour. 7 : eh MEO) S take it off the fire and put it into a bason with a quarter ofa - pound of fresh butter, stir it until the butter is melted, then break eight eggs into another bason, (leave out two whites). beat them up very well, put sugar sufficient to sweeten it, alittle nutmeg, and a small glass of brandy; then mix it bake itin; the dish should be buttered, and put puff paste N.B. A little saffron boiled with the cinnamon will give it a pretty colour; there may bea few currants added. A Ground Rice Pudding, either baked or bowled. Itis made the same way as the whole rice, except in one point, which is when you put the rice and milk on the fire ; it must be stirred with a spoon all the time, to keep it from sticking to the bottom of the stewpan. } ' N.B. Butter the mould you boil it in. : ‘A Vermicelli Pudding, either baked or boiled. : Boil a quarter of a pound of vermicelli ina quart of new ~ milk until the vermicelli has soaked up all the milk; then — put it imto a bason with about two ounces'of butter, and — break eight eggs, leave out three whites,'beat the eggs up | well; add sugar and brandy to them ; mix it with the ver- | micelli, then cither bake or boil it: if baked, put puff paste on the edge of the dish. : me N.B. Boil a little cinnamon, lemon peel, and nutmeg, in ~ alittle milk by itself, then strain it to the vermicelli; if the © ‘nutmeg were to be grated in the pudding, if boiled, it would © appear like dirt, and by boiling it in the milk it gives it the — flavour, which is all thatis wanted. | - » d Tapioca Pudding, either baked or boiled. Put half a pound .of tapioca in a stewpan with cold — water, set it on the fire till it comes to a boil, then strain it © off, and boil it ina quart of new milk, let it boil slow until — it has soaked up all the milk; then put it into a bason to cool ; © break ten eggs, leave out four whites, beat them up, and 7 sweeten it with moist sugar; add a glass of brandy, two | ounces of oiled butter, and a little nutmeg; either bake or 7 boil it. | oh j A Bread Pudding, either bakedor boiled. | Beil a quart of milk with lemon peel and cinnamon, for | a few minutes; put the crumb of four French rolls into a- bason, pour the milk over the rolls, and cover the bason quite” elose for about half an hour ; break’eight eggs inte another 741 bason, beat them up, and sweeten it with moist sugar; add a glass of brandy, a little nutmeg, and a few currants, if you think proper ; if baked, put puff paste on the rim of the dish, and butter the dish ; if for boiling, butter the mould. N.B. All boiled puddings should have wine sauce. & A best Sort of Plum Pudding. A pound of raisins, stoned, a pound of currants, well washed and adage a pound of suet, chopped very fine, — about a pound of flour, and as much bread crumbs, a little pounded spice, an ounce of preserved lemon peel, an ounce of orange peel, an ounce of citron, about half a nutineg | grated, and a quarter of a pound of moist sugar, mix all together by rubbing it between your hands, then put it into a bason, break eight eggs into it, put about half a pint of new milk, and two glasses of brandy ; stir it up well with -@ wooden speon ; be careful not to wet it too much, for if it _is not very thick the fruit will settle at the bottom; it. will _ take four hours to boil. | | | A Family Plum Pudding, It is made the same way as the best sort, but not so rich, the lemon and orange peel, and citron, is left out, and use all flour instead of bread crumbs, by which meays it will take two hours more boiling. A Marrow Pudding. _ Boil apint of milk, put a little cinnamon and lemon peel in it, and let it boil for half an hour; strain it into a bason, and put it to cool, break six eggs into a bason, (leave out three whites) beat-them up, then add the milk that you strained; put a little brandy and nutmeg, put puff paste round the rim of, the dish that you intend to bake the pud- » ding in, butter the bottom, then cut the crust of three French rolls, and cut the crumb in slices ; lay the bottom of the dish with the slices of roll, then cut marrow in thin - slices and lay it on the roll, sprinkle.a few currants over the marrow; then lay another layer of bread, marrow, and cur- rants, and repeat it. until the dish is full; about a quarter of an hour before you put it into the oven pour some of » the custard over it, and the remainder just before you put it into the oven; it will take about half an hour, N.B. A bread and butter pudding is made the same way, only using butter instead of marrow. : A Sagoe Pudding, either baked or boiled. Boil four ounces of sagoe in water a few minutes, then strain it off, put it into abeut a quart of milk, and boil it f Soe ea s ary Sy! Bee se , . antil sane ors boil lemon peel ard cinnamon ina Tittle milk, and strain it to the sagoe, put the sagoe into. a bason, teas eight eggs, imix it well together, add sweeten it with moist, sugar; ‘add a glass “of brandy. and a little nutmeg s. if for — baking,. put puff paste round the rim of the dish, and. butter q the bottom ; ; about three quarters of an hour will bake it ia if for beilme, butter the mould well that you boil i it in, that it may turn “out clean ; make wine sauce ig it; it w il take an hour and ah alf to boil. ” oud Savoy Puddingy sither ioiled or Bedi Pare the outside of a savoy cake, cut it in slices, and put it ina bason, pour a little ‘milk over it that’ has boiled, and cover itup Blase to ste am it; w hen cold, put six eggs to ity (leaving out two w hites) | beat it up, ant adda "elds of brandy : ; it will want no sugar ; if for baking, put puif Shot round the dish, and butter ‘the bottom: abort twenty mi- aniutes will bake it: if for boiling, butter the moald well; pout wine sauce over it. eee, 2 A Custard Pudding, either baked or apt < 4 Boil a pint of milk and a pint of ‘cream together, with | cinnamon, jemon-peel, and nutmeg, for balf an hour; strain it and put it to cool ; break eight eggs, (leaving © ‘out four whites) ; add about 5 table spoonful of flour; beat them well; then add the milk abd cream that has been boiled, and ‘ glass of brandy ; if for baking, put thin puff aste at the bottom of the dish (first buttering \t) and round the’ rim ;, then strain thé custard’ into the dish’ it will take about twenty minutes ; if for boiling, butter the mould, and let it boil about half an hour; garnish the dish you send It up in with par tg Aint and pour wine sauce: over it. So ie Small Curd and Almond Puddings, Didlel : . Get some cheese curd ; put itona hair sieve to ‘drain’ the whey from it; put a pewter plate over it,» and a weight ‘Ea eight or ten pounds to press it quite dry; then rub the curd through a hair sieve, (and put about a ‘quarter of a pound — _ of butter to about a pound’ of curd, to be tubbed through with the curd); put tt into a basin, and break eight egos, al (leave out six whites) ; ; sweeten it with sifted lump sugar 5 grate two lemons in it, some nutmeg, and a glass of br andy | om add about two ounces of sweet almonds , about eight or ten 7 bitter almonds, and a few currants ; butter the moulds well ~ with a pastey Sbrash : ; then throw in some fine bread oneitenal ‘a ~go.as to stick to the sides; fill the moulds, and let them bake for halt an hour i in. a quick oven ; then turn them out, t de. 743 pu and pour wine’sauce over them: the ‘same preparation will do for a large mould, if you want to match any thing similar | A | ar } . N.B. Crumble six sponge biscuits in, or an equal quan- tity of savoy cake, or French roll, if the latter is not con- venient. : | é » _ Sugar for Carmel Baskets. ee Put two pounds of sugar in.a preserving pan, with about a pint of water, and the white of an.egg; whisk it up until it boils ; take off the black scum as it rises; when it has boiled a few minutes ; strain it through a tammy, or lawn sieve, into a small sugar-pan; put it on a stove not very brisk ; let it boil until it comes to a proper degree for spin- ning the baskets ; the way to ‘know when the sugar is fit, is to dip your finger in the sugar, and immediately into cold water ; if the sugar becomes crisp in the water it will do; the baskets should not be spun more than an hour before they . are wanted; the mould should be oiled before using: this belongs more to the confectioner than to the cook. Preparation of Wax-for Baskets and other Ornaments. To'one pound.of wax put half a pound of spermacetti, and about one ounce of flake white, mixed up with half that - quantity of hog’s lard, and melt it all together; -have the moulds that are intended for use ready ; they should be re- markably clean in the inside, that the wax may not be dis- coloured ; oil the moulds a little with a clean cloth ; mind - that the wax is not too hot when you begin to cast;. if it is it will be troublesome to get out; they may be ornamented with coloured wax, or gum paste, cut out from boards for that purpose ; the wax baskets are generally painted in oil colours; sometimes they are done with fat flowers: Mr. ’ Hickson, of Duke-street, Grosvenor-square, is remarkably clever at that, and all other cold work, such as ornamenting _ tongues, hams, &c. and ‘cold work in general. — Savoy Cakes. To one pound of fine sifted sugar put the yolks of ten eggs, (the whites are to be-put in a separate pan,) beat the yolks: and sugar up well with a wooden spoon for half an hour ; then whisk the whites up until they become quite stiff and white ; stir them into the batter by a little at a time; when allis in, then add three quarters of a pound of flour that has been dried before the fire, and the rind of.a lemon grated ; then put the mixture into two moulds; they should be bak ed in avery slow oven; when you think they are done % 1» ~ 944 | wie run a knife down the middle; if the knife comes out quite clean, the cakes are done; the moulds should. be- prepared, before you begin the cakes, in the following manner: have oO some clarified fresh butter, and butter the moulds with a small brush, (what the painters call a tool); mix about three ounces of very fine sifted sugar with about. one ouncé of flour; then throw it all into one mould, and shake it about well; then turn it out into the other mould, and knock the ‘mould: upon the table, so as to leave no more sugar than | ‘sticks to the mould ; be very particular with the moulds, for there is as much art in preparing the mould, as in mixing the batter for the cake. When for second course, or auppers, they are ornamented with gum paste. » a | To preserve French Beans Sor Winter Use. The French beans should be gathered when three parts grown, and the string taken off; then put them in jars, and pour salt and water over them ; the salt and water should be doiled,.and strong enough to bear up an egg, and not put'to | the beans until cold ; ‘put as much salad oil'on the water as will be about one inch deep ; cover the jars over with blad- ders ; they should be done about the beginning of Septem. _ ber ; before using, they should be put in warm water, to ex- tract the salt from them, and the water changed several times ; and when put on to boil, the more water they are boiled in the better ; i Pits about a table spoonful of pearl- ash i in the water, to make them look « green. 4 Cucumbers for Sauce. Peel the cucumbers and cut them in quarters; if the cu- cumbers are large, make three pieces of each quarter, and trim them the ie as for sauce; then put them in a hair sieve, and shake a handful, of salt over them, and leave them in the sieve until next day, (by doing so the salt draws 4 the We atery substance from the cucumbe; 8) | ; then put them into smalf jars, so as to fill the jars three ‘parts full; then put salt and water to them, As same as to French beans,) and salad oil about one inch cep; cover them over with bladders. N.B. Before using, put them in several waters to extract the salt fh om then. ; ny Artichoke Bottoms. ~~ * Boil the ar Bgbokes, pull the leaves off, and take out the - choke; put the bottoms on earthern dishes, and put the dishes 1 in the hot closet, or slow ovens, for several evenings, | or until the artichoke bottoms become quite hard ; ; then put io 745 i them in paper bags, and hang them up in a dry place; be- fore using, they will require about four hours soaking in warm water; they are equally good as fresh from the garden, © Peas for Winter Use. The peas for this use should be gathered when they are come to their full growth, (but not old); they should be shelled and put in bottles, and the bottles filled up with salt and water, us high as the neck, and the remainder filled up with salad oil; tie a bladder over the necks of the bottles, _ instead of putting acork in; they require a good deal of © . soaking to extract the salt from them; N.B. They are preserved another way, which is by put- ting them into bottles: fill the bottles as full as you can; cork them quite close, and dip the heads of the bottles in hot resin; then bury the botties under ground ; this is the best way when they turn out good ; but the salt and water is the surest way, As they are not attended with much ex- pense, it would be adviseable to dosome both ways. Sour Crout. __ When the large white cabbages are full grown, cut all the green leaves from them ; slice the white part in thin slices, _and sprinkle it over with salt ; put the cabbage into a tub for that purpose; put in a layer of cabbage, and then a few Juniper berries, and then cabbage, and so on until the tub ‘4s quite full; (the size of the tub depends upon the quantity wanted ;) then put a round sheet of lead, cast to the size of the top of the tub: the lead. should weigh at least one hun- dred and fifty pounds; for the heavier the weight is, the more it will press the liquor from the cabbage ; as the liquor rises, pour it off; it should be done at least three months be- fore using ; when any is wanted for use, wash it in several warm waters, and pick all the juniper berries from the cab- bage. ‘The best way of dressing it is as follows: put one pint, of good stock, one pint of hock, or vin de graye, and a. piece of pickled pork on the top; put it on a slow stove to stew at least five hours; put the cabbage on the dish, and the pork on the top; it may be used for many other things; such as stewed beef, ox and sheep ruimps, roulard of veal, or mutton, &c. | Potatoes. By mentioning these it may appear to many, that I do it to add to the number of pages, but quite the contrary ; there is most certainly an art in boiling this most valuable of all vegetables: the size of the saucepan, or whatever 746 q they are boiled in, should depend on the quantity of pote a toes that are wanted; the saucepan should be filled with potatoes first, ‘and then barely covered with water; put a little salt in the water; when the potatoes come to a boil, put a little cold water just to stop the boil; when the pota-- toes begin to crack, strain the water from’ them ; and if they are not thor oughly. done, by letting them stand upon a trip. vet, over aslow fire, the steam’will do them, and make them - mealy besides; potatoes should not be peeled before boiled, and they should be sent to table as. hot as possible. | Neither parsnips or carrots should be scraped ‘before they are boiled, but pealed afterwar ds 5 my so doing, they look eat and clean. The water should boil quite sbrtine , for all kindsof greens before they are put in, and kept boiling very fast while they are on the fire; put salt in the water before the greens are. putin, and make them quite dry before they are sent to table. Garden heaus, while young, should be sent to table with thé white skin on; but when they become old, the” skin should*be peeled off, either before or after they are boiled; by so doing they eat like-young beans: parsley and butter should be served up in a boat. 3 Bacan and Ya am. % Lay the banak hoe’on the block, baek upwards, cut hs head “off, then cut a vehine out all-the way down; next ,eut out the ham, then the spareribs and griskins; take the bl lade. bones from the flitches with as much lean meat as -you can 5 sprinkle the spareribs, griskins, and blade bones, and hang them up until wanted ;‘pound a quarter of a pound of salt- " petre very fine, end put two ounces on each ham, and lay tbe hams on a> dish, the rind side down; lay the bacon on a Salting bent ae ga put two ounces ois saltpetre on each fitch ; ext day, make about four pounds of salt and one pound of coarse sugar very hot in a frying-pan, and rub one half on one ham, and the other half on the other; be sure and rub it well in with the hand; then put the hams: in the salt bin, but do not put any brine to them, they willmake a sufficient quantity ; lay them on the rind side; be sure and — Cae as much salt as you can where the hock is cut off, and ikewise take out any kernels that can be got at, and cut out all the veins; when the hams have lain one week, then rub ‘” them over siti the brine that they have made, and turn them on the other side; they ‘should lie a month, or fivé weeks, in the salt, and rubbed over and turned every week ; then hang them up in the chimney to dry ; the chimney they , \ }