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.

Second Course

5 pages in this part of The British Cookery Book.

Second Course (Prussia puffs Epergne Stewed)

Fish patties. (Vase.) Apples and custard.

Second Course (Roast pigeons)

Rissoles. (Vase.) Potatoe balls (Epergne.) (Vase.) Sweetbreads Calf's-feet jelly (Vase.) Apricot cream, in shape. (Epergne.) Stewed…

Second Course (II)

Green Open tart. (Epergne.) apricot tart.

Second Course (Lemon apple pudding)

Remove-Mutton cutlets, with stewed mushrooms in the middle.

Second Course (V)

Tea, coffee, and chocolate handed round.

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