This section is from the book "Warne's Model Housekeeper", by Ross Murray. See also: Larousse Gastronomique.
Hare Soup. Cod's Head and Shoulders. Oyster Sauce.
Side Dishes Handed, Principal Dishes.
Oyster Patties. Saddle of Mutton.
Cotelettes a la Maintenon. Boiled Turkey.
Vegetables - Potatoes, mashed. Seakale stewed white.
As handed.
Brace of Partridges. Cabinet Pudding. Jaune Mange, Punch Jelly. Cheese Fondu.
Of this dinner the soup may be made the day previously; also the oyster patties, jaune mange, and Punch jelly. The remaining six dishes would be within the compass of a moderate cook's powers; while cheerful conversation, ease, and comfort in partaking of the dinner will render it quite as possible that it may be a success, as far more pretentious entertainments.
The housekeeper must take care that the cutlets, which are generally (in London) sent trimmed and ready from the butcher, are not kept long cut apart. A very clever and experienced lady has told us that this makes the difference between dried up and mellow tasting cutlets. The joint should hang till the cutlets are required. If sent cut from the butcher's they should not be quite disjointed, and should be put up close together and so tied till required. A chop, cutlet, or steak left all night before it is dressed loses great part of its juices by evaporation.
Clear Gravy Soup, or Mock Turtle. Brill.
Sweetbreads. Veal Olives.
Calfs Head, Tongue, and Brains. Sirloin of Beef.
Vegetables - Potato Balls. Brocoli.
Guinea Fowl. Ratafia Pudding. Cream. Jelly.
Mousse de Volaille. Lobster Patties.
Fore-quarter of Lamb. Boiled Chickens and Tongue.
Vegetables - Young Potatoes. Green Peas.
Stewed Pigeons. Gooseberry Tart and Clotted Cream or Custard.
Strawberry Cream. Iced Pudding.
Oxtail Soup. Stewed Eels. Side Dishes Handed. Curried Chicken. Kromeskies.
Saddle of Mutton. Roast Goose.
Vegetables - Potatoes and French Beans.
Pheasant. Maizena Pudding. Charlotte Russe. Apricot Tart.
Turtle Soup. Clear Gravy Soup.
Cod's Head and Shoulders. Cutlets of Sole.
Tendons de Veau. Stewed Pigeons. Rissoles.
Fillets of Duck.
Saddle of Mutton. Roast Turkey.
Vegetables - Potatoes. Seakale. Brocoli.
Partridges. Grouse.
Queen Mab Pudding. Louis Philippe's Pudding.
Lemon Cream. Claret Jelly.
Cheese Fondu. Souffle.
White Soup. Green Pea Soup.
Salmon. Sole Normande.
Lobster Patties Savoury Vols-au-Vent.
Stewed Sweetbreads. Kidneys Saute au Vin.
Lamb stewed in Green Peas. Fricandeau of Veal.
Vegetables - Potatoes. Green Peas. Asparagus.
Ducklings and Green Peas. Iced Venice Pudding.
 
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