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 (White soup)

White soup.

Remove Ice pudding.

Remove-Fowls.

Gooseberry fool (Vase.) Calf's-feet jelly. (Vase.) Ham. (Epergne.) Curry of rabbits.

Lemon Tart.

Epargne.) cheese-cakes. (Vase) Arrowroot blancmange, with strawberry (Vase.) Whipped fruit creami.

Cod. cream.

Couple of ducks. (n) BILL OF FARE FOR 8 COVERS IN

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