The British Cookery Book

A committee of ladies collected the receipts; the editor of the Manual of Domestic Economy arranged them — British cookery and household management, c.1864.

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First Course

Turbot.

Remove-Turkey, garnished with sausages.

Stewed celery. (Vase.) Oyster patties.

Maccaroni.

Mutton chops, with (f) BILL OF FARE FOR 12 COVERS IN MARCH:- Tongue. (Epergne.) Stewed ox cheek.

Egg balls. (Vase.) tomato sauce.

Gravy soup.

Remove Haunch of mutton.

Vegetables-mashed potatoes, mashed carrots and turnips, brocoli, on side-table.

Carrot soup.

Remove-Rolled calf's head.

Stewed sea-kale. (Vase.) Mutton cutlets. (Epergne.) Scotch (Vase.) Eggs and spinach.

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