The Lady's Own Cookery Book, and New Dinner-Table Directory;

Radishes, cucumbers, salad, butter, &c. to be handed from the side table

Dessert

DINNER FOR TWELVE OR FOURTEEN PERSONS

First Course

Sideboard furnished with plain joint and vegetables of all sorts, pickles, &c

Second Course

Third Course

Dessert

DINNER FOR TEN OR TWELVE PERSONS

First Course

Sideboard – salad, brocoli, mashed potatoes, cold pie, potted meats

Second Course

Sideboard, Sea Kale, Pickles, Greens, Potatoes

Third Course

Dessert

DINNER FOR EIGHT PERSONS

First Course

Sideboard, a bouilli, a joint, pickles, plain boiled vegetables, &c

Second Course

When a plain roast fowl, there should be on the sideboard egg sauce or bread sauce; if a plain duck, wine sauce or onion sauce

Cheese Course

Various Cheeses,

Bologna Sausages,

Pickles

Savoury Toasts,

&c. &c

Dessert

DINNER FOR SIX PERSONS

First Course

Second Course

Third Course

Two or three sorts of cheeses (plain), a small fondu, relishes, &c

Dessert

DINNER FOR FOUR PERSONS

First Course

Second Course

Cheese as usual

Dessert

SOUPS

Almond Soup

Take lean beef or veal, about eight or nine pounds, and a scrag of mutton; boil them gently in water that will cover them, till the gravy be very strong and the meat very tender; then strain off the gravy and set it on the fire with two ounces of vermicelli, eight blades of mace, twelve cloves, to a gallon. Let it boil till it has the flavour of the spices. Have ready one pound of the best almonds, blanched and pounded very fine; pound them with the yolks of twelve eggs, boiled hard, mixing as you pound them with a little of the soup, lest the almonds should grow oily. Pound them till they are a mere pulp: add a little soup by degrees to the almonds and eggs until mixed together. Let the soup be cool when you mix it, and do it perfectly smooth. Strain it through a sieve; set it on the fire; stir it frequently; and serve it hot. Just before you take it up add a gill of thick cream.

Asparagus Soup

Put five or six pounds of lean beef, cut in pieces and rolled in flour, into your stewpan, with two or three slices of bacon at the bottom: set it on a slow fire and cover it close, stirring it now and then, till your gravy is drawn; then put in two quarts of water and half a pint of pale ale; cover it close and let it stew gently for an hour. Put in some whole pepper and salt to your taste. Then strain out the liquor and take off the fat; put in the leaves of white beet, some spinach, some cabbage lettuce, a little mint, sorrel, and sweet marjoram, pounded; let these boil up in your liquor. Then put in your green tops of asparagus, cut small, and let them boil till all is tender. Serve hot, with the crust of a French roll in the dish.

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Boil three half pints of winter split peas; rub them through a sieve; add a little gravy; then stew by themselves the following herbs: – celery, a few young onions, a lettuce, cut small, and about half a pint of asparagus, cut small, like peas, and stewed with the rest; colour the soup of a pea green with spinach juice; add half a pint of cream or good milk, and serve up.

Calf’s Head Soup

Take a knuckle of veal, and put as much water to it as will make a good soup; let it boil, skimming it very well. Add two carrots, three anchovies, a little mace, pepper, celery, two onions, and some sweetherbs. Let it boil to a good soup, and strain it off. Put to it a full half pint of Madeira wine; take a good many mushrooms, stew them in their own liquor; add this sauce to your soup. Scald the calf’s head as for a hash; cut it in the same manner, but smaller; flour it a little, and fry it of a fine brown. Then put the soup and fried head together into a stewpan, with some oysters and mushrooms, and let them stew gently for an hour.

Carrot Soup

Take about two pounds of veal and the same of lean beef; make it into a broth or gravy, and put it by until wanted. Take a quarter of a pound of butter, four large fine carrots, two turnips, two parsnips, two heads of celery, and four onions; stew these together about two hours, and shake it often that they may not burn to the stewpan; then add the broth made as above, boiling hot, in quantity to your own judgment, and as you like it for thickness. It should be of about the consistency of pea-soup. Pass it through a tamis. Season to your taste.

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