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.

Sunday Supper ~ May Dinner For Eighteen Persons

From Mrs Beeton’s Household Management

First Course.

                      Asparagus Soup,

                         removed by

                     Salmon and Lobster

                           Sauce.

  Fried Filleted Vase of Fillets of Mackerel,

       Soles Flowers. à la Maître d'Hôtel.

                      Oxtail Soup,

                        removed by

                    Brill & Shrimp Sauce.

 

Entrées.

                    Lamb Cutlets and

                        Cucumbers.

  Lobster Pudding. Vase of Curried Fowl.

                         Flowers.

Veal Ragoût.

Second Course.

Saddle of Lamb.

Raised Pie.

  Roast Fowls. Vase of Boiled Capon

                         Flowers. and White Sauce.

Braised Ham.

Roast Veal.

Third Course.

  Almond Goslings, Lobster Salad.

   Cheesecake removed by

                     College Puddings.

Noyeau Jelly.

  Italian Vase of Charlotte à la

   Cream. Flowers. Parisienne.

Inlaid Jelly.

  Plovers' Ducklings,

   Eggs. removed by Tartlets.

                    Nesselrode Pudding.

DESSERT AND ICES.