Mrs. Beeton's All About Cookery

The most trusted name in the Victorian kitchen, arranged A to Z: over a thousand recipes with the price of every dish worked out to the penny — including what to serve at a ball supper, and how to carve what you serve.

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French beans

Greengage tart, custard, rice blancmange. - Cheese biscuits, butter. -Dessert of pears, plums and walnuts. pears and walnuts. Monday. Mock turtle soup. Cold mutton, mashed potatoes, salad. -Cheese ramakins.

Tuesday. Brill, shrimp sauce.-Hashed mutton, potatoes, vegetable marrow. - Baked milk pudding.

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