Sunday Supper ~ May Dinner For Twelve Persons

From Mrs Beeton’s Household Management

FIRST COURSE.

   White Soup.

   Asparagus Soup.

   Salmon Cutlets. 

   Boiled Turbot and Lobster Sauce.

  ENTREES.

   Chicken Vol-au-Vent.

   Lamb Cutlets and Cucumbers.

   Fricandeau of Veal.

   Stewed Mushrooms.

  SECOND COURSE.

   Roast Lamb. Haunch of Mutton.

   Boiled and Roast Fowls.

   Vegetables.

  THIRD COURSE.

   Ducklings.

   Goslings.

   Charlotte Russe.

   Vanilla Cream.

   Gooseberry Tart. Custards.

   Cheesecakes.

   Cabinet Pudding and Iced Pudding.

DESSERT AND ICES.