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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Saturday (Boiled mutton caper sauce)

Boiled mutton, caper sauce, mashed turnips, potatoes. - Plain apple Charlotte.

No. 2.

Sunday. Boned and roast aitchbone of beef, Yorkshire pudding, vegetable marrow, potatoes. Plum tart, custard.

Monday. Cold beef, mashed potatoes, beetroot.-Pancakes.

Tuesday. Soup made from bones of beef. -Broiled beef and oyster sauce (tinned oysters), fried potatoes. - Savoury rice.

Cheese.

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