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Dinner for Six Persons

First Course.

Second Course.

  • Blancmange.
  • Turkey Poult stuffed, glazed brown, fine rich brown sauce under.
  • Croquets of Potatoes.
  • Dressed Peas.
  • Stewed Duck, with Truffles, Morells, etc.
  • Tart.

Third Course.

Two or three sorts of cheeses (plain), a small fondu, relishes, etc.


  • Ice, removed by Preserved Citron.
  • Brandy Peaches.
  • Apples.
  • Large Cake like a hedgehog, stuck with Almonds.
  • Oranges.
  • Dry Preserves.


The Lady's Own Cookery Book (1844).


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