The Menu
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... IBS .jsS- A LUNCHEON MENU Bkochet of Smelts. Braised Fillet of Beef with Spaghetti. Chaudfroid of Pheasant. Corn Fritters. Mince Pies. Boston Tit-bit. Brochet of Smelts MELT some butter, spread it on a dish, and dredge raspings of bread on it, season ...
... THE MENU. SAVOURIES SAVOURIES are nearly always popular, and by some preferred to the sweet course. If a menu is partly cold and partly hot, it is better to make the bonne-bouche a hot one. Eggs and fish can be served in a variety of ways. Prawns with ...
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... Omelette. Cheese Omelette. OMELETTES, just now, when fuel and gas have to be economised, are a very useful addition to the menu. They are a delicious and inexpensive dish, and one of the most wholesome ways of cook ing eggs. An omelette must be served ...
... MENU A HOT- WEATHER MENU Mousse of Salmon (Iced). A Jellied Meat Mould. Mayonnaise of Eggs. Iced Savoury Souffle. Mousse of Salmon (Iced) FREE I 1b. of cold salmon from skin and bone, and pound it well. Then add to it half a pint of hot fish stock which ...
... c MENU ON THE COOKING OF VENISON Roast Haunch of Venison. A Braised Shoulder of Venison. Venison Fillets with Tomatoes. Roast Haunch of Venison FLOUR the haunch well and sprinkle it over with pepper. It may be hung for ten days, unless the weather is ...
... MENU SUMMER DRINKS Badminton. Hock Cup. Cyder Cup. Champagne Cup. Grape Fruit Sherbert Lemon Kali. Iced Coffee. Badminton PLACE in a covered jug on ice a bottle of beaune, the rind of one orange, the juice of one, an ounce of bruised sugar candy, a few ...