Page:Mrs Beeton's Book of Household Management.djvu/1919

From Wikisource
Jump to navigation Jump to search
This page has been proofread, but needs to be validated.
 
1721
MENU MAKING AND SPECIMEN MENUS

MENUS FOR SIMPLE BREAKFASTS.—SUMMER.

Buttered Shredded Wheat.

Boiled Eggs.
Fried Whiting.
Potted Beef.
Stewed Red Currants and Raspberries.
Scones, Toast, Bread, Butter, Marmalade.
Tea. Coffee, Hot and Cold Milk.

Porridge.

Scrambled Eggs.
Rissoles.
Tongue.
Stewed Gooseberries.
Rolls, Toast, Bread, Butter, Marmalade.
Tea, Coffee, Hot and Cold Milk.



Rolled Oats.

Baked Eggs (en Cocotte).
Findon Haddock.
Cold Ham.
Stewed Plums.
Porridge and Cream.
Rolls, Toast, Bread, Butter, Marmalade.
Tea, Coffee, Hot and Cold Milk.

Creamed Porridge.

Poached Eggs on Toast.
Soused Mackerel.
Beef Roll.
Stewed Rhubarb.
Rolls, Toast, Bread, Butter. Marmalade.
Tea, Coffee, Hot and Cold Milk.



MENUS FOR SIMPLE BREAKFASTS.—WINTER.

Shredded Wheat.

Baked Eggs (au gratin).
Grilled Ham.
Veal Cake.
Prunes.
Rolls, Toast, Bread, Butter, Marmalade.
Tea, Coffee. Hot and Cold Milk.

Cream of Wheat.

Scrambled Eggs.
Fried Bacon.
Brawn.
Baked Apples.
Scones, Toast, Bread. Butter, Jam.
Tea, Coffee, Hot and Cold Milk.



Porridge.

Poached Eggs on Toast.
Sausages.
Apple Marmalade.
Scones, Toast, Bread, Butter
Tea, Coffee. Hot and Cold Milk.

Rolled Oats.

Fried Eggs (beurre noir).
Grilled Herrings.
Beef Roll.
Stewed Rhubarb.
Scones, Toast. Bread, Butter,Marmalade.
Tea, Coffee. Hot and Cold Milk.