Sunday Supper – March for Ten People

From Mrs Beeton’s Household Management

First Course

Macaroni Soup

Boiled Turbot and Lobster Sauce

Salmon Cutlets

Entrees

Compote of Pigeons

Mutton Cutlets and Tomato Sauce

Second Course

Roast Lamb

Boiled Half Calf’s Head, Tongue, and Brains

Boiled Bacon-cheek, garnished with spoonfuls of Spinach

Vegetables

Third Course

Ducklings

Ginger Cream

Trifle

Rhubarb Tart

Cheesecakes

Fondues, in cases

Desserts and Ices