MENU MAKING AND SPECIMEN MENUS
1753
TWELVE MENUS FOR THREE-COURSE DINNERS, UTILIZING COLD MEAT.
All except the first and last of the following twelve simple three-course dinners include a dish made of the cold remains of the dinner of the previous day.
Lamb's Sweetbread in Cases.
Salami of Duck.
Roast Fillet of Beef.
Beef Steak rolled and stuffed.
Macaroni Pudding.
Semolina Croquettes and Fruit Syrup.
Beef Olives.
Beef Scalloped.
Roast Lamb.
Boiled Fowl and Bacon.
Rhubarb Tart.
Apple Amber.
Minced Lamb and Tomatoes.
Chicken and Rice in a Casserole.
Roast Chicken.
Braised Neck of Mutton.
Marmalade Pudding.
Lemon Pudding.
Chicken Croquettes.
Meat Fritters.
Shoulder of Mutton boned & rolled
Stewed Rabbit (or Veal).
Apricots with Rice.
Apple Charlotte.
Curried Mutton.
Crepinettes of Rabbit.
Fillet of Veal Stuffed.
Mutton Cutlets and Rice.
Pancakes.
Gooseberry Pudding.
Minced Veal and Poached Eggs.
Vegetable Curry.
Roast Duck.
Beef and Kidney Pudding.
Gooseberry Fool.
Baked Apples.
