The same rules, as to bread, fruits, jams, and table
requisites, as in the preceding chapters should be observed.
To avoid repetition the Author has only given twelve Bills
of Fare, as a sort of guide to cooks what to send up.
Selection from “ Breakfasts for Large Parties ” can easily be
made in the winter, and in the summer meat really is not
necessary.
Broiled Cod.
Devilled Beefsteak.
Broiled Mushrooms.
Omelet au Jus.
BREAKFASTS FOR ROBUST CONSTITUTIONS. 23
Fried Sole.
Saute of Kidneys.
Devilled Chicken.
Broiled Ham.
Poached Eggs a la Creme.
Smelt.
Buttered Eggs, Puree of Haddock.
Broiled Mutton Cutlets.
Boiled Eggs.
Sole a la Colbert.
Dry Curry of Lobster.
Mutton Chops.
Eggs aux Eines Herbes.
Kedgeree of Eish.
Broiled Kidneys and Bacon.
Sausages.
Poached Eggs.
4 BREAKFASTS FOR ROBUST CONSTITUTIONS,
Broiled Salmon.
Devilled Turkey.
Sausages aux Truffes.
Savoury Omelet.
Broiled Herrings.
Dry Curry of Chicken.
Hashed Mutton.
Eggs a la Maitre d’ Hotel.
Fried Whiting.
Bouchees of Eggs aux Crevettes.
Devilled Goose.
Sausages aux Pommes.
Turbot au Gratin.
Mutton Cutlets,
Broiled Partridge and Mushrooms.
Buttered Eggs aux Tomates.
BREAKFASTS FOR ROBUST CONSTITUTIONS. 25
Fried Trout.
Dry Curry of Prawns.
Hashed Venison.
Boiled Eggs.
Broiled Mackerel.
Kidney Omelet.
Filets of Beef a la Frangaise.
Poached Eggs au Jus.
Broiled Haddock.
Buttered Eggs aux Pointes d’Asperges.
Devilled Chicken a la Perry.
Broiled Ham and Eggs.
LUNCHEONS.
CHAPTER IV.
ORDINARY HOUSE LUNCHEONS.
How to commence this chapter the Author hardly knows,
this being the ladies’ meal. Oh that some fairy would
assist him in arriving at their ideas, their wishes, their
desires ! Sorry will he be if his estimate of their powers,
his Bills of Fare are not to their taste.
Breakfast not being their meal, and dinner in many
cases only very slightly patronised, nature demands, if
health is to be retained, that one meal in the day should
be a substantial one. Why they select the middle of the
day for this repast, perhaps some fair but kindly critic
may enlighten the Author before his Second Edition, and
so assist in giving the real reason.
Being at present somewhat in the clouds as to their
taste, the Author will endeavour to give his ideas of what
good ordinary luncheons should consist of ; he is totally
opposed to the system of a hot dinner of three courses in
the middle of the day, he thinks an entree, a roast, and a
pudding quite sufficient, and on that basis will his Bills of
Fare be drawn up ; and as this meal so nearly resembles
dishes used at dinner, he must request his readers to refer
to the “ Pytchley Book of Refined Cookery,” for instructions
how to serve any dishes in the Bills of Fare not given in
this work.
Vegetables and salads are omitted from the Bills of
Fare for the same reason as stated in the “ Pytchley Cookery
Book,” page 5, viz. ; that the cook will be much better able
to select each morning what are ready for use, than he possibly
could, climates and seasons making so great a difference.”
ORDINARY HOUSE LUNCHEONS.
27
JANUARY.
Pulled and Broiled Turkey.
Roast Loin of Mutton.
Cabinet Pudding.
Capilotade of Pheasant.
Filets of Beef a la Chateaubriand.
Apple Charlotte.
Curry of Rabbit.
Braised Beefsteak.
Apple Tart.
Civet of Hare.
Mutton Cutlets ^ la SoubiseJ
Londonderry Pudding.
28
ORDINARY HOUSE LUNCHEONS.
FEBRUARY.
Page 6
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
A modernized reading is not available for this page yet. You are seeing the original text.
The same rules, as to bread, fruits, jams, and table
requisites, as in the preceding chapters should be observed.
To avoid repetition the Author has only given twelve Bills
of Fare, as a sort of guide to cooks what to send up.
Selection from “ Breakfasts for Large Parties ” can easily be
made in the winter, and in the summer meat really is not
necessary.
Broiled Cod.
Devilled Beefsteak.
Broiled Mushrooms.
Omelet au Jus.
BREAKFASTS FOR ROBUST CONSTITUTIONS. 23
Fried Sole.
Saute of Kidneys.
Devilled Chicken.
Broiled Ham.
Poached Eggs a la Creme.
Smelt.
Buttered Eggs, Puree of Haddock.
Broiled Mutton Cutlets.
Boiled Eggs.
Sole a la Colbert.
Dry Curry of Lobster.
Mutton Chops.
Eggs aux Eines Herbes.
Kedgeree of Eish.
Broiled Kidneys and Bacon.
Sausages.
Poached Eggs.
4 BREAKFASTS FOR ROBUST CONSTITUTIONS,
Broiled Salmon.
Devilled Turkey.
Sausages aux Truffes.
Savoury Omelet.
Broiled Herrings.
Dry Curry of Chicken.
Hashed Mutton.
Eggs a la Maitre d’ Hotel.
Fried Whiting.
Bouchees of Eggs aux Crevettes.
Devilled Goose.
Sausages aux Pommes.
Turbot au Gratin.
Mutton Cutlets,
Broiled Partridge and Mushrooms.
Buttered Eggs aux Tomates.
BREAKFASTS FOR ROBUST CONSTITUTIONS. 25
Fried Trout.
Dry Curry of Prawns.
Hashed Venison.
Boiled Eggs.
Broiled Mackerel.
Kidney Omelet.
Filets of Beef a la Frangaise.
Poached Eggs au Jus.
Broiled Haddock.
Buttered Eggs aux Pointes d’Asperges.
Devilled Chicken a la Perry.
Broiled Ham and Eggs.
LUNCHEONS.
CHAPTER IV.
ORDINARY HOUSE LUNCHEONS.
How to commence this chapter the Author hardly knows,
this being the ladies’ meal. Oh that some fairy would
assist him in arriving at their ideas, their wishes, their
desires ! Sorry will he be if his estimate of their powers,
his Bills of Fare are not to their taste.
Breakfast not being their meal, and dinner in many
cases only very slightly patronised, nature demands, if
health is to be retained, that one meal in the day should
be a substantial one. Why they select the middle of the
day for this repast, perhaps some fair but kindly critic
may enlighten the Author before his Second Edition, and
so assist in giving the real reason.
Being at present somewhat in the clouds as to their
taste, the Author will endeavour to give his ideas of what
good ordinary luncheons should consist of ; he is totally
opposed to the system of a hot dinner of three courses in
the middle of the day, he thinks an entree, a roast, and a
pudding quite sufficient, and on that basis will his Bills of
Fare be drawn up ; and as this meal so nearly resembles
dishes used at dinner, he must request his readers to refer
to the “ Pytchley Book of Refined Cookery,” for instructions
how to serve any dishes in the Bills of Fare not given in
this work.
Vegetables and salads are omitted from the Bills of
Fare for the same reason as stated in the “ Pytchley Cookery
Book,” page 5, viz. ; that the cook will be much better able
to select each morning what are ready for use, than he possibly
could, climates and seasons making so great a difference.”
ORDINARY HOUSE LUNCHEONS.
27
JANUARY.
Pulled and Broiled Turkey.
Roast Loin of Mutton.
Cabinet Pudding.
Capilotade of Pheasant.
Filets of Beef a la Chateaubriand.
Apple Charlotte.
Curry of Rabbit.
Braised Beefsteak.
Apple Tart.
Civet of Hare.
Mutton Cutlets ^ la SoubiseJ
Londonderry Pudding.
28
ORDINARY HOUSE LUNCHEONS.
FEBRUARY.