(Time - Winter.)

First Day

Breakfast

Smoked salmon.

Kidneys and bacon, on a bed of Brussels sprouts.

Nib cocoa and cream.

Lunch

Roast grouse.

Baked custard pudding, with bottled green fruit stewed with saccharin. (1)

Brie cheese.

Dinner

Celery soup.

Red mullet en papillotte.

Spanish steaks. (2)

Tomatoes, with frozen savoury cream. (3)

Russian caviare on gluten croutons.

Recipes

(1) Bottled Green Fruit

The fruit - greengages, plums, gooseberries, cherries, currants, etc. - should be gathered when green and unripe, bottled in the usual way, and sweetened with saccharin.

(2) Spanish Steaks

Take one pound of rump steak, two onions, two ounces of butter, one and a half gills of brown stock hot, half a tablespoonful of tarragon vinegar, and one tablespoonful of cream. Cut the steak into rounds, score them with a knife, sprinkle parsley on the top of each, then put a little butter and vinegar over them ; let them stand while the sliced onion is frying in the butter. Strain the steaks, see that no fat is left in stewpan, cover the bottom of it with the hot stock, let the steaks simmer gently in the stock for one hour, then dish them. Reduce the gravy by stewing to half the quantity, pour it round the steaks, adding the onion before serving.

(3) Cut fresh tomatoes in half, place them on ice till slightly frozen, whip a proportionate amount of cream, mix with it pepper, salt, a little tarragon vinegar, ice and place a dessertspoonful on the cut surface of each tomato.

Second Day

Breakfast

Herrings and mustard sauce.

Cold tongue.

Callard's almond biscuits.

Coffee and cream.

Lunch

Oyster omelette.

Roast loin of mutton with mashed turnips.

Gorgonzola cheese.

Dinner

Clear soup and grated Parmesan cheese.

Steamed turbot with Dutch sauce.

Braised pheasant with puree of savoy cabbage.

Sea-kale with French butter.

Third Day

Breakfast

Cod roes, stewed brown. (4)

Swiss eggs. (5)

Potash water and cream.

Lunch

Roast rabbit with stewed leeks.

Rhubarb and cream.

Stilton cheese and Callard's cheese biscuits.

Dinner

Oysters.

Soup, croute au pot. (6)

Roast goose and broccoli.

Stewed celery.

Cocoanut cream. (7)

Recipes

(4) Fresh Cod Roes are rather neglected; they can be purchased for a few pence, and are excellent for breakfast stewed brown. Parboil them first; let them get cold; cut in slices, and stew in a rich brown gravy. They make also a light pleasant dish, fried in cutlets.

(5) Swiss Eggs

Spread two ounces of butter on the bottom of a fire-proof porcelain dish, and lay on it six thin slices of Gruyere cheese; break six eggs on this, keeping the yolks whole. Sprinkle over some mignonette pepper and salt. Mix together a tablespoonful of chopped parsley and two ounces of grated Gruyere cheese. Strew over the eggs. Bake in a quick oven from ten to twelve minutes. Serve in the dish they are baked in.

(6) Croute Au Pot

The croutons must be made of gluten bread.

(7) Cocoanut Cream

Whip cream and mix fresh grated cocoa-nut with it; sweeten with saccharin if required.