he writer has endeavoured in the following twenty-four dinners only to give such dishes as with a little care and attention may easily be cooked by a general servant with a rather limited knowledge of cooking. They are also chosen with due regard to expenditure. There are not any extravagant dishes, no stock meat is required for anything, nor is any pastry included in any dinner.
In arranging dinners for a number it is easy to give the weights of the different things that will be required, as there will probably be an average of appetites, but this is not possible for one or two people; for where one person will eat nearly a pound of meat, another will only eat two ounces, so that of quantity the housekeeper must be the best judge, as she knows the appetites for which she has to provide.
1. Mulligatawny soup; fillet steak with mushroom ketchup; baked batter pudding.
2. Flounders water souchet; piece of best end neck of mutton roasted; steamed semolina pudding, lemon sauce.
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