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Plain Family Dinners for October I


  1. Roast sucking-pig, tomata sauce and brain sauce; small boiled leg of mutton, caper sauce, turnips, and carrots.
  2. Damson tart, boiled batter pudding.


  1. Vegetable soup, made from liquor that mutton was boiled in.
  2. Sucking-pig en blanquette, small meat pie, French beans, and potatoes.
  3. Pudding, pies.


  1. Roast partridges, bread sauce, and gravy; slices of mutton warmed in caper sauce; vegetables.
  2. Baked plum-pudding.


  1. Roast ribs of beef, Yorkshire pudding, vegetable marrow, and potatoes.
  2. Damson pudding.


  1. Fried soles, melted butter.
  2. Cold beef and salad; mutton cutlets and tomata sauce.
  3. Macaroni.


  1. Carrot soup.
  2. Boiled fowls and celery sauce; bacon-cheek, garnished with greens; beef rissoles, from remains of cold beef.
  3. Baroness pudding.


  1. Curried fowl, from remains of cold fowl; dish of rice, rump-steak-and-kidney pudding, vegetables.
  2. Stewed pears and sponge cakes.


The Book of Household Management (1861).


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