Plain Family Dinners for:
Sunday - 1 Vegetable soup. 2 Saddle of mutton, asparagus and potatoes. 3 Gooseberry tart custards. Monday - 1 Fried whitings, anchovy sauce. 2 Cold mutton, mashed potatoes, stewed veal. 3 Fig pudding.
Tuesday - 1 Haricot mutton made from remains of cold mutton rump steak, pie. 2 Macaroni.
Wednesday - 1 Roast loin of veal and spinach, boiled bacon, mutton cutlets and tomato sauce. 2 Gooseberry pudding and cream.
Thursday - 1 Spring soup. 2 Roast leg of lamb, mint sauce, spinach curried veal and rice. 3 Lemon pudding.
Friday - 1 Boiled mackerel and parsley and butter. 2 Stewed rump steak, cold lamb and salad. 3 Baked gooseberry pudding.
Saturday - 1 Vermicelli. 2 Rump steak pudding, lamb cutlets, and cucumbers. 3 Macaroni
~Sunday - 1 Boiled salmon and lobster or caper sauce. 2 Roast lamb, mint sauce, asparagus, potatoes. 3 Plum pudding, gooseberry tart
Monday - 1 Salmon warned in remains of lobster sauce and garnished with croutons. 2 Stewed knuckle of veal and rice, cold lamb and dressed cucumber. 3 Slices of pudding warmed and served with sugar sprinkled over Baked rice pudding.
Tuesday - 1 Roast ribs of beef, horseradish sauce, Yorkshire pudding, spinach and potatoes. 2 Boiled lemon pudding.
Wednesday - 1 Fried soles, melted butter. 2 Cold beef and dressed cucumber or salad, veal cutlets and bacon. 3 Baked plum pudding.
Thursday - 1 Spring soup. 2 Calfs liver and bacon, broiled beef bones, spinach and potatoes. 3 Gooseberry tart.
Friday - 1 Roast shoulder of mutton, baked potatoes, onion sauce, spinach. 2 Currant dumplings.
Saturday - 1 Broiled mackerel, fennel sauce or plain melted butter. 2 Rump steak pie, hashed mutton, vegetables. 3 Baked arrowroot pudding.
Things in Season
Fish - Carp, chub, crabs, crayfish, dory, herrings, lobsters, mackerel, red and gray mullet, prawns, salmon, shad, smelts, soles, trout, turbot.
Meat - Beef, lamb, mutton, veal.
Poultry - Chickens, ducklings, fowls, green geese, leverets, pullets, rabbits.
Vegetables - Asparagus, beans, early cabbages, carrots, cauliflowers, cresses, cucumbers, lettuces, pease, early potatoes, salads, sea kale, various herbs.
Fruit Apples - green apricots, cherries, currants for tarts, gooseberries, melons, pears, rhubarb, strawberries."
I am assuming that the 1, 2 and 3 are shortened and mean 1st course, 2nd course and 3rd course.
There are several things that I find very interesting about these lists. The first thing that struck me was the lack of vegetables in the weekly meal plan. I am wondering if people in rural communities ate more greens than those in the city simply because they had more access to it or if this list is accurate of the diet of the average person.
My second realization is the large variety of meat cuts and fish that are listed. In modern life, we eat a select few types and cuts of meat. While we eat fish, most that are listed are new to me entirely.
At the end, I was completely surprised that rabbit is listed in with poultry. We have domestic rabbits and I know that people eat rabbit, but I would have listed it with game or lamb.