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 with maccaroni)

White soup with maccaroni.

Remove-Boiled breast of veal, done white. (Vase.) Ham, garnished Stewed cauliflower. (Epergne.) Rabbit curry.

Lamb chops, with potatoes in (Vase.) the centre.

Salmon. with greens.

Chicken with rice.

Stewed cucumbers Chocolate cream. (Epergne.) White clouted cream.

Green currant tart.

Remove Venison.

Vegetables-potatoes, peas, salad, on side-table.

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