Dinner Menu No. 1

Ingredients

• Oysters on Half Shell
• Cream of Chicken with Noodles
• Boiled White Fish HoUandaise Sauce
• Small Round Potatoes
• Ribs of Beef
• Mashed Potatoes
• Two vegetables in season
• Spiced Pickles
• Currant Jelly
• Lettuce Salad with French Dressing
• Wafers or Thin Bread and Butter
• Pineapple Sherbet
• Small Cakes
• Coffee
• Fruit
• Nuts

Method

1. 1

   Start with oysters on the half shell.

2. 2

   Serve cream of chicken with noodles, followed by boiled white fish with hollandaise sauce.

3. 3

   Present ribs of beef with mashed potatoes and seasonal vegetables.

4. 4

   Finish with spiced pickles, currant jelly, lettuce salad, wafers, pineapple sherbet, small cakes, coffee, fruit, and nuts.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 124. The excerpt below is the record exactly as published.

Dinner Menu No. i. Oysters on Half Shell Cream of Chicken with Noodles Boiled White Fish HoUandaise Sauce Small Round Potatoes Ribs of Beef Mashed Potatoes Two vegetables in season Spiced Pickles Currant Jelly Lettuce Salad with French Dressing Wafers or Thin Bread and Butter Pineapple Sherbet Small Cakes Coffee Fruit Nuts

Cook this with the app: pantry check, scaling, and the assistant.