Menus: January-December (Colonial Housewife p1-6: See Bibliography)
January
A chine of beef boiled and carrots and savoys, with melted butter, hare and fowls roasted, with rich gravy; tarts.
February
Ham and fowls roasted, with gravy sauce; leg of lamb boiled, with spinach.March
Scollops or fried oysters; leg of lamb, with spinach; tarts and fruit.
April
A roasted shoulder of veal stuff'd, and melted butter; a leg of pork boiled and pease pudding.
May
Green goose, with gravy sauce; collared eels, and tarts.
June
A haunch of venison roasted, with rich gravy and claret sauce; tarts.
July
Macakarel boiled, with melted butter and herbs; fore quarter of lamb, with sallad of fresh lettuce &c.
August
Chickens or pigeons roasted, with asparagus; artichokes, with melted butter.
September
A grouse, with gravy sauce; wild ducks with gravy sauce and onion sauce; apple pie.
October
Cod's head, with shrimp and oyster sauce; knuckle of veal and bacon, and greens.
November
A roasted goose with gravy, and apple sauce, and mustard; cod's head, with oyster sauce; minced pies.
December
Ham, and fowls roasted, with greens and gravy sauce; gravy soup, fresh salmon, garnished with whiting or trout fried, and with anchovy sauce.
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