| JANUARY |
|---|
1st
STEWED BEEF-STEAK |
2nd
COFFEE |
3rd
ICEING FOR CAKES |
4th
ROAST MEAT |
5th
OYSTER SOUP |
6th
HARE IN LARDER |
7th
CALF'S FOOT JELLY |
8th
PEPPER POSSET |
9th
SWEET BREAD |
10th
YORK-HOUSE HAM |
11th
SOLUBLE CAYENNE |
12th
FRIED COD'S TAIL |
13th
LEG OF MUTTON CUTLETS |
14th
RICE FOR CURRY |
15th
BEET ROOT AND ONION |
16th
BOILED KNUCKLE OF MUTTON |
17th
STEWED CHEESE |
18th
CALF'S HEART |
19th
RIMOLADE |
20th
FOR FOUR GERMAN PUDDINGS |
21st
BURNT ONIONS |
22nd
FLOUNDERS |
23rd
ROAST HARE |
24th
MASHED TURNIPS |
25th
HASHED HARE |
26th
A WEST INDIA EXPERIENCE |
27th
BOILED FOWL AND OYSTER SAUCE |
28th
YEAST DUMPLINGS |
29th
VEAL STOCK |
30th
BEUF A LA FLAMMANADE |
31st
PUNCH JELLY |
|
|
|
|
| FEBRUARY |
|---|
1st
HARICOT OF MUTTON |
2nd
FRENCH METHOD OF DRESSING WHITING |
3rd
LEMON SYRUP |
4th
A BREAKFAST RELISH |
5th
STEWED KIDNEYS |
6th
ORANGE SALAD |
7th
A PLAIN CAKE |
8th
ROAST FOWL |
9th
SOUP LORRAINE |
10th
BAKED COD'S HEAD |
11th
POTATO CHEESE |
12th
CHESHIRE PORK PIE |
13th
A CHEAP AND LIGHT PUDDING |
14th
CALF'S HEAD BONED |
15th
PAIN A LA DUCHESSE, OR SPANISH PUFFS |
16th
RISSOLES |
17th
HOT LOBSTER |
18th
HARE SOUP |
19th
APPLE DUMPLINGS, |
20th
HAM EXTRACT |
21st
BROCOLI TO BOIL |
22nd
OYSTER PATTIES |
23rd
PRESERVED PINE-APPLE |
24th
SIRLOIN OF BEEF |
25th
NORTH WILTSHIRE CHEESE |
26th
CABINET PUDDING |
27th
RED CABBAGE AND CELERY SALAD |
28th
MINCED VEAL |
| MARCH |
|---|
1st
ROAST TONGUE |
2nd
COLLEGE PUDDING |
3rd
FRIED SOLES |
4th
IRISH METHOD OF DRESSING MARROW |
5th
GUINEA FOWL |
6th
SWEET-BREAD PIE |
7th
TO BOIL POTATOES |
8th
ENGLISH RUM SHRUB |
9th
LOBSTER SOUP |
10th
TO RIPEN NEW STILTON CHEESE |
11th
PORK KABOB |
12th
STEWED BREAST OF VEAL |
13th
CAPER SAUCE |
14th
SALT FISH |
15th
TWICE LAID |
16th
BEEF STEAK |
17th
ALMOND CUSTARDS |
18th
SHALOT AND GARLIC VINEGAR |
19th
ORANGE JELLY |
20th
LOIN OF MUTTON |
21st
SWEET OMELETTE |
22nd
EEL PIE |
23rd
FRIED PARSNIPS |
24th
BAKED CODLING PUDDING |
25th
WHITE WINE WHEY |
26th
IRISH METHOD OF DRESSING EARLY LAMB |
27th
ENGLISH CHATNA |
28th
OYSTERS FRIED IN BATTER |
29th
RICE CAKE |
30th
MINCED COLLOPS |
31st
GREEN APRICOT PUDDING |
|
|
|
|
| APRIL |
|---|
1st
FORE-QUARTER OF LAMB |
2nd
SEA-KALE |
3rd
VERMICELLI SOUP |
4th
SPANISH CUSTARDS |
5th
FISH STEW |
6th
RIBS OF BEEF |
7th
POACHED EGGS |
8th
RICE DUMPLINGS |
9th
ORANGE MARMALADE |
10th
TURNIP TOPS |
11th
EVE'S PUDDING |
12th
STEWED KNUCKLE OF VEAL |
13th
BROILED SALMON |
14th
COMMON CAKE |
15th
SCOTCH BARLEY BROTH |
16th
PIGEON PIE |
17th
CREAMS |
18th
CITRON SPICE-CAKE |
19th
WHISKY FOR LIQUEURS |
20th
ENGLISH CURACOA |
21st
BEEF TEA |
22nd
BROILED MACKEREL |
23rd
SPINACH |
24th
BOILED LEG OF LAMB |
25th
RHUBARB PIE |
26th
LAVER |
27th
FILLET OF VEAL |
28th
CUSTARD PUDDING |
29th
IRISH STEW |
30th
SOUP A L'AURORE |
|
|
|
|
|
| MAY |
|---|
1st
BRUSSELS SPROUTS |
2nd
ANCHOVY TOAST |
3rd
LAMB PIE |
4th
BROILED ALLICE |
5th
GROUND RICE PUDDING |
6th
VEAL CUTLETS |
7th
TO RIPEN BOTTLED PORTER OR ALE |
8th
YORKSHIRE CAKES |
9th
LOBSTER FOR AN ENTREE |
10th
NEW POTATOES IN CREAM |
11th
PRESERVED GINGER IMITATED |
12th
GREEN GOOSE |
13th
IPSWICH PUDDING |
14th
ROAST BEEF-HEART |
15th
HASHED HEART |
16th
CHEESE CAKES |
17th
COLLARED EELS |
18th
NETTLE TOPS |
19th
RIBS OF LAMB |
20th
GINGER BEER |
21st
RASPBERRY TOURTE |
22nd
COD SOUNDS A LA TRIPE |
23rd
BRISKET OF BEEF |
24th
SPRING CABBAGES |
25th
NAG’S HEAD CAKE |
26th
STEWED OX-TAILS |
27th
ASPARAGUS |
28th
BROILED BONES |
29th
SAUCE PIQUANTE |
30th
BREAD AND BUTTER PUDDING |
31st
CAPILLAIRE |
|
|
|
|
| JUNE |
|---|
1st
DIET BREAD |
2nd
ASPARAGUS SOUP |
3rd
GOOSEBERRY CREAM |
4th
MIXTURE FOR SALAD |
5th
COLD LAMB |
6th
MILK PUNCH |
7th
TO RENDER MEAT TENDER. |
8th
HODGE-PODGE |
9th
COMMON VINEGAR |
10th
FRUIT PIE FOR THE DELICATE, OR L’AMI DES ENFANS |
11th
SALMON |
12th
PICKLED SALMON |
13th
SHRIMP SAUCE |
14th
GINGER WINE |
15th
LAMB CHOPS AND ASPARAGUS SAUCE |
16th
STRAWBERRIES A LA FRANCAISE |
17th
BOILING PEAS OR FRENCH BEANS |
18th
SAVOY BISCUITS |
19th
TO ENJOY A GLASS OF CLARET |
20th
ASPARAGUS OMELETTE |
21st
BATTER PUDDING |
22nd
PUNCH A LA FORD |
23rd
LOBSTER SALAD |
24th
STRAWBERRY CREAM |
25th
BEEF A LA MODE |
26th
ORGEAT |
27th
TARRAGON VINEGAR |
28th
STEWED CUCUMBER |
29th
POTTED SHRIMPS |
30th
GREEN PEA SOUP |
|
|
|
|
|
| JULY |
|---|
1st
SALMON AT LIMERICK AND KILLARNEY |
2nd
FRENCH BEANS, A LA MAITRE D’HOTEL |
3rd
COFFEE ICE |
4th
ROAST DUCKS |
5th
SAUSAGE ROLLS |
6th
CHERRY JELLY |
7th
STEWED STURGEON |
8th
BOEUF ROYALE |
9th
GIN PUNCH |
10th
ENGLISH CURRY POWDER |
11th
TO RIPEN BATH CHEESE |
12th
CUCUMBER |
13th
RED MULLET |
14th
DRINK FOR THE DOG DAYS |
15th
VARIOUS HIBERNIAN PREPARATIONS OF “THE CRATURE." |
16th
TO PRESERVE ARTICHOKES |
17th
TURBOT |
18th
RED CURRANT JELLY |
19th
HASHED BEEF |
20th
CRAB |
21st
RASPBERRY VINEGAR |
22nd
FRENCH BEANS FOR WINTER USE |
23rd
ANOTHER METHOD OF MAKING GINGER BEER |
24th
IRISH PIKE |
25th
CAULIFLOWER |
26th
HAUNCH OF VENISON |
27th
FROGS |
28th
GREEN GAGE TART |
29th
PORTER CUP |
30th
OX-TAIL SOUP |
3st
CARROT PUDDING |
|
|
|
|
| AUGUST |
|---|
1st
TURTLE |
2nd
NORMANDY PIPPINS STEWED |
3rd
RASPBERRY OR STRAWBERRY JAM |
4th
HERBS FOR WINTER USE |
5th
TO HASH VENISON |
6th
BROWN BREAD ICE |
7th
ARRACK PUNCH IMITATED |
8th
BOLOGNA SAUSAGE SALAD |
9th
STEWED MUSHROOMS |
10th
MASHED POTATOES |
11th
CHAMPAGNE A LA MINUTE |
12th
ARTICHOKE BOTTOMS |
13th
HERRINGS |
14th
SORREL SAUCE |
15th
VEGETABLE MARROW |
16th
BEIGNET DES POMMES |
17th
DRIED MARIGOLDS |
18th
APPLE PIE |
19th
BOILED HERRINGS |
20th
GROUSE |
21st
OXFORD PUNCH |
22nd
PRESERVED GHERKINS |
23rd
PATRICIAN BUBBLE AND SQUEAK |
24th
MARMALADE OF QUINCES |
25th
MUSHROOM CATCHUP |
26th
AITCH BONE OF BEEF |
27th
BOTTLED FRUIT |
28th
ROASTING PIG |
29th
COLD ROASTING PIG |
30th
CELERY SEED |
31st
REAL CABINET PUDDING |
|
|
|
|
| SEPTEMBER |
|---|
1st
GRAPE JELLY |
2nd
PRESERVED BARBERRIES |
3rd
ONION SOUP |
4th
TOMATA, OR LOVE APPLE |
5th
ROAST LEG OF MUTTON |
6th
COLD ROAST MUTTON |
7th
HASHED MUTTON A LA TOMATE |
8th
CHERRY BRANDY |
9th
PARTRIDGES |
10th
ELDER WINE |
11th
BIRD'S EYE, OR CHILE VINEGAR |
12th
BOILED DUCK |
13th
DAMSON CHEESE |
14th
FRICANDEAU OF VEAL |
15th
PAIN DE POMME |
16th
CARROT SOUP |
17th
TAINTED GAME |
18th
JERUSALEM ARTICHOKES |
19th
TOMATA SAUCE |
20th
SAVOURY HADDOCK |
21st
MARROW PUDDING |
22nd
RUMFUSTIAN |
23rd
RABBIT PIE |
24th
MACCARONI |
25th
HOME-MADE FISH SAUCE |
26th
BRAZILIAN BUTTER |
27th
LEMON SPONGE-CAKE |
28th
BLANC MANGE |
29th
ROAST GOOSE |
30th
SODA NEGUS |
|
|
|
|
|
| OCTOBER |
|---|
1st
A HAUNCH OF MUTTON, “BRISTOL FASHION” |
2nd
ITALIAN CREAM |
3rd
CURRANT AND APPLE PUDDING |
4th
HUITRES AU CITRON |
5th
GIBLET PIE |
6th
PEACHES IN BRANDY |
7th
WHITE POTATO-SOUP |
8th
WALNUT CATCHUP |
9th
PHEASANT |
10th
STEWED PEARS |
11th
CURRY OF COW-HEEL |
12th
TO DRESS A CURRY |
13th
SAVOURY OMELETTE |
14th
SCALLOPED OYSTERS |
15th
MUTTON BROTH |
16th
RABBITS |
17th
SAUCE FOR ROAST MUTTON |
18th
SAGO |
19th
APPLE SAUCE |
20th
POTTED PHEASANT, PARTRIDGE, GROUSE, OR SNIPE |
21st
ROAST RUMP OF BEEF |
22nd
CRANBERRY TART |
23rd
MULLAGATAWNY SOUP |
24th
SUET DUMPLINGS |
25th
ANOTHER WEST INDIA EXPERIENCE |
26th
PORK JELLY |
27th
WHITE SAUCE |
28th
ROAST LEG OF PORK |
29th
CHESTNUTS |
30th
ZIDER AN” |
31st
MUTTON PIE A LA PERIGORD |
|
|
|
|
| NOVEMBER |
|---|
1st
BROILED BLADE-BONE OF VEAL |
2nd
BAKED APPLE PUDDING |
3rd
OYSTER SAUCE |
4th
CREAM FOR GLASSES |
5th
BROWN FRICASSEE OF RABBITS |
6th
SMELTS IN JELLY |
7th
MOCK TURTLE SOUP |
8th
CORNED SHOULDER OF MUTTON |
9th
YORKSHIRE PUDDING |
10th
BROWN MINCED VEAL |
11th
STEWED OYSTERS |
12th
HUNTING BEEF |
13th
SALLY LUNN CAKE |
14th
MUTTON CUTLETS |
15th
A BOWL OF BISHOP A LA PRUSSE |
16th
STEWED WINTER SPINACH |
17th
BEEF-STEAK PUDDING |
18th
PORK LOZENGE |
19th
ORANGE PUDDING |
20th
LIVER AND BACON |
21st
ROAST RABBIT |
22nd
VEAL AND HAM PIE |
23rd
A HINT FROM BARBADOES |
24th
STEWED RUMP OF BEEF |
25th
VENISON PASTY |
26th
VEGETABLE SOUP |
27th
ROAST LARKS |
28th
PICKLED PORK |
29th
PEAS PUDDING |
30th
SNOW PANCAKES |
|
|
|
|
|
| DECEMBER |
|---|
1st
MINCE MEAT |
2nd
APPLE FRITTERS |
3rd
CORNED COD FISH |
4th
SOLUBLE HORSE RADISH |
5th
MUSTARD FOR KEEPING |
6th
INDIAN METHOD OF DRESSING CURRY |
7th
CELERY SAUCE |
8th
WOODCOCKS AND SNIPES |
9th
FRANGIPANE |
10th
JUGGED HARE. |
11th
PORK BROTH |
12th
WHITE OYSTER SAUCE |
13th
WILD DUCKS |
14th
VERMICELLI PUDDING |
15th
HASHED WIDGEON, TEAL, OR WILD DUCK |
16th
RED ROUND |
17th
OMELETTE SOUFLEE |
18th
STEWED EELS |
19th
WHITE FRICASSEE OF RABBITS |
20th
PIG’S HEAD ROASTED |
21st
ARROW ROOT |
22nd
PLUM PORRIDGE FOR CHRISTMAS FESTIVITIES |
23rd
LAMB'S HEAD, FRY, & C |
24th
PLUM PUDDING |
25th
SAUCE FOR PLUM PUDDING |
26th
ROAST TURKEY |
27th
CHINE |
28th
DEVILS |
29th
PIGEONS |
30th
WINTER PEAS SOUP |
31st
EGG FLIP |
|
|
|
|
