Grouse. Ham. Pig’s Face. Chicken Pie.
Pot-pourri. Stewed Beef.
12
BREAKFASTS FOR LARGE PARTIES.
SEPTEMBER.
Grayling.
Bouchees of Eggs aux Champignons.
Broiled Partridge and Ham.
Mutton Cutlets.
Eggs.
Sautd of Kippered Haddock.
Omelet aux Crevettes.
Devilled Chicken.
Hashed Venison.
Eggs.
Fried Filets of Sole.
Buttered Eggs aux Tomates.
Calf’s Liver and Bacon.
Devilled Partridge a la Perry.
Broiled Mushrooms.
Poached Eggs.
Kedgeree of Turbot.
Croquettes of Chicken.
Broiled Goose.
Hashed Mutton.
Eggs aux Fines Herbes.
Cold Meats on Side Table.
Ham. Cold Beef. Partridges. Galantine
of Veal.
BREAKFASTS FOR LARGE PARTIES.
13
OCTOBER.
Smelt.
Fish Omelet.
Devilled Pheasant.
Beefsteak a la Fran^aise.
Eggs.
Broiled Sole.
Bouchdes of Eggs aux Crevettes.
Saute of Kidneys.
Devilled Partridges.
Poached Eggs and Ham.
Kedgeree of Bloaters.
Buttered Eggs aux Truffes.
Dry Curry of Chicken.
Mutton Cutlets.
Eggs.
Filets of Cod.
Savoury Omelet.
Devilled Pheasant a la Perr}^
Sausages.
Poached Eggs au Jus.
Cold Meats on Side Table.
Game Pie. Ham. Ballotines of Pheasant.
Rolled Beef. Cold Pheasant.
14
BREAKFASTS FOR LARGE PARTIES.
NOVEMBER.
Fried Whiting.
Stewed Kidneys.
Filets of Beef a la Frangaise.
Devilled Partridges.
Eggs.
Sprats.
Sausages aux Pommes.
Veal Cutlets.
Broiled Ham.
Poached Eggs au Jus.
Broiled Haddock.
Kidney Omelet.
Devilled Chicken.
Hashed Venison.
Eggs.
Fried Filets of Sole.
Coquilles of Shrimp.
Broiled Kidneys and Bacon.
Sweetbread Cutlets.
Beefsteak aux Fines Herbes.
Poached Eggs a la Maitre d^ Hotel.
Cold Meats on Side Table.
Spiced Round of Beef Ham. Tongue.
Pot-pourri of Game. Cold Pheasants.
BREAKFASTS FOR LARGE PARTIES.
15
DECEMBER.
Broiled Mackerel.
Curry of Rabbit.
Filets of Beef a la Frangaise.
Broiled Partridges.
Poached Eggs and Flam.
Filets of Cod.
Saut^ of Kidneys.
Devilled Pheasant a la Perry.
Calf’s Liver and Bacon.
Eggs.
Sole a la Colbert.
Dry Curry of Pheasant.
Broiled Duck.
Mutton Cutlets.
Eggs au Gratin.
Turbot au Gratin.
Devilled Turkey.
Sausages aux Truffes.
Broiled Mushrooms.
Mutton Cutlets.
Eggs aux Fines Herbes.
Cold Meats on Side Table.
Spiced Round of Beef. Ham. Tongue.
Galantine of Turkey. Patd de Foie Gras.
Pheasants. Brawn. Game Pie.
c
CHAPTER II.
BREAKFASTS FOR LADIES, AND GENTLEMEN OF SEDEN-
TARY OCCUPATION AND OF A CERTAIN AGE.
It will be only necessary for the Author to say a very few
words as a preface to this chapter, and those to explain
why he has classified the ladies with men of such
occupation and age.
Ladies as a rule are much wiser, much more abstemious,
and capable of practising much more self-denial in the
feeding business than the male sex ; the Author frequently
admires the way in which they pass dish after dish, which
men seldom, very seldom, have the wisdom or strength of
mind to pass ; they rarely, too, eat meat for breakfast. He
thinks, therefore, that it is wiser and kinder to put the men
out of temptation, and although he may raise a hornets’
nest about his ears he must say that men who take no
exercise, or who are over fifty years of age, should, if they
wish to preserve their health, and avoid what the Author is
told is not a particularly pleasant pain to endure, viz.
Page 4
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Grouse. Ham. Pig’s Face. Chicken Pie.
Pot-pourri. Stewed Beef.
12
BREAKFASTS FOR LARGE PARTIES.
SEPTEMBER.
Grayling.
Bouchees of Eggs aux Champignons.
Broiled Partridge and Ham.
Mutton Cutlets.
Eggs.
Sautd of Kippered Haddock.
Omelet aux Crevettes.
Devilled Chicken.
Hashed Venison.
Eggs.
Fried Filets of Sole.
Buttered Eggs aux Tomates.
Calf’s Liver and Bacon.
Devilled Partridge a la Perry.
Broiled Mushrooms.
Poached Eggs.
Kedgeree of Turbot.
Croquettes of Chicken.
Broiled Goose.
Hashed Mutton.
Eggs aux Fines Herbes.
Cold Meats on Side Table.
Ham. Cold Beef. Partridges. Galantine
of Veal.
BREAKFASTS FOR LARGE PARTIES.
13
OCTOBER.
Smelt.
Fish Omelet.
Devilled Pheasant.
Beefsteak a la Fran^aise.
Eggs.
Broiled Sole.
Bouchdes of Eggs aux Crevettes.
Saute of Kidneys.
Devilled Partridges.
Poached Eggs and Ham.
Kedgeree of Bloaters.
Buttered Eggs aux Truffes.
Dry Curry of Chicken.
Mutton Cutlets.
Eggs.
Filets of Cod.
Savoury Omelet.
Devilled Pheasant a la Perr}^
Sausages.
Poached Eggs au Jus.
Cold Meats on Side Table.
Game Pie. Ham. Ballotines of Pheasant.
Rolled Beef. Cold Pheasant.
14
BREAKFASTS FOR LARGE PARTIES.
NOVEMBER.
Fried Whiting.
Stewed Kidneys.
Filets of Beef a la Frangaise.
Devilled Partridges.
Eggs.
Sprats.
Sausages aux Pommes.
Veal Cutlets.
Broiled Ham.
Poached Eggs au Jus.
Broiled Haddock.
Kidney Omelet.
Devilled Chicken.
Hashed Venison.
Eggs.
Fried Filets of Sole.
Coquilles of Shrimp.
Broiled Kidneys and Bacon.
Sweetbread Cutlets.
Beefsteak aux Fines Herbes.
Poached Eggs a la Maitre d^ Hotel.
Cold Meats on Side Table.
Spiced Round of Beef Ham. Tongue.
Pot-pourri of Game. Cold Pheasants.
BREAKFASTS FOR LARGE PARTIES.
15
DECEMBER.
Broiled Mackerel.
Curry of Rabbit.
Filets of Beef a la Frangaise.
Broiled Partridges.
Poached Eggs and Flam.
Filets of Cod.
Saut^ of Kidneys.
Devilled Pheasant a la Perry.
Calf’s Liver and Bacon.
Eggs.
Sole a la Colbert.
Dry Curry of Pheasant.
Broiled Duck.
Mutton Cutlets.
Eggs au Gratin.
Turbot au Gratin.
Devilled Turkey.
Sausages aux Truffes.
Broiled Mushrooms.
Mutton Cutlets.
Eggs aux Fines Herbes.
Cold Meats on Side Table.
Spiced Round of Beef. Ham. Tongue.
Galantine of Turkey. Patd de Foie Gras.
Pheasants. Brawn. Game Pie.
c
CHAPTER II.
BREAKFASTS FOR LADIES, AND GENTLEMEN OF SEDEN-
TARY OCCUPATION AND OF A CERTAIN AGE.
It will be only necessary for the Author to say a very few
words as a preface to this chapter, and those to explain
why he has classified the ladies with men of such
occupation and age.
Ladies as a rule are much wiser, much more abstemious,
and capable of practising much more self-denial in the
feeding business than the male sex ; the Author frequently
admires the way in which they pass dish after dish, which
men seldom, very seldom, have the wisdom or strength of
mind to pass ; they rarely, too, eat meat for breakfast. He
thinks, therefore, that it is wiser and kinder to put the men
out of temptation, and although he may raise a hornets’
nest about his ears he must say that men who take no
exercise, or who are over fifty years of age, should, if they
wish to preserve their health, and avoid what the Author is
told is not a particularly pleasant pain to endure, viz.