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Plain Family Dinners for September I

Sunday

  1. Julienne soup.
  2. Roast ribs of beef, Yorkshire pudding, horseradish sauce, French beans, and potatoes.
  3. Greengage pudding, vanilla cream.

Monday

  1. Crimped skate and crab sauce.
  2. Cold beef and salad; small veal-and-ham pie.
  3. Vegetable marrow and white sauce.

Tuesday

  1. Fried soles, melted butter.
  2. Boiled fowls, parsley-and-butter; bacon-cheek, garnished with French beans; beef rissoles, made from remains of cold beef.
  3. Plum tart and cream.

Wednesday

  1. Boiled round of beef, carrots, turnips, and suet dumplings; marrow on toast.
  2. Baked damsons and rice.

Thursday

  1. Vegetable soup, made from liquor that beef was boiled in.
  2. Lamb cutlets and cucumbers, cold beef and salad.
  3. Apple pudding.

Friday

  1. Baked soles.
  2. Bubble-and-squeak, made from cold beef; veal cutlets and rolled bacon.
  3. Damson tart.

Saturday

  1. Irish stew, rump-steaks and oyster sauce.
  2. Somersetshire dumplings.

Source

The Book of Household Management (1861).

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