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Plain Family Dinners for March I

Sunday

  1. Boiled 1/2 calf's head, pickled pork, the tongue on a small dish with the brains round it; mutton cutlets and mashed potatoes.
  2. Plum tart made with bottled fruit, baked custard pudding, Baroness pudding.

Monday

  1. Roast shoulder of mutton and onion sauce, brocoli, baked potatoes.
  2. Slices of Baroness pudding warmed, and served with sugar sprinkled over. Cheesecakes.

Tuesday

  1. Mock turtle soup, made with liquor that calf's head was boiled in, and the pieces of head.
  2. Hashed mutton, rump-steaks and oyster sauce.
  3. Boiled plum-pudding.

Wednesday

  1. Fried whitings, melted butter, potatoes.
  2. Boiled beef, suet dumplings, carrots, potatoes, marrow-bones.
  3. Arrowroot blancmange, and stewed rhubarb.

Thursday

  1. Pea-soup made from liquor that beef was boiled in.
  2. Stewed rump-steak, cold beef, mashed potatoes.
  3. Rolled jam pudding.

Friday

  1. Fried soles, melted butter, potatoes.
  2. Roast loin of mutton, brocoli, potatoes, bubble-and-squeak.
  3. Rice pudding.

Saturday

  1. Rump-steak pie, haricot mutton made with remains of cold loin.
  2. Pancakes, ratafia pudding.

Source

The Book of Household Management (1861).

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