Welcome, July! This menu is features: Rabbits with Onions, Pick'd Crabb, Artichoke Bottoms, and Apricot Tart. Delicious! Source: Art of Cookery, 1808.
July Menu ~1808
June Menu ~1808
Welcome, June! The house special this month includes: Roast Beef, Codling Tart Cream'd, Lambs Head Minc'd, and Plovers Eggs.
3 Course May Menu 1808
This month we have such delectable dishes as: Beef Tails, Stewed Compotte of Pidgeons Artichoke Bottoms Spring Soup Pine Apple Tartlets More Fun Discoveries April Menu ~1808 March Menu ~1808 February Menu ~1922 January 1922 ~ Menu Source: Art of Cookery. 1808.
April Menu ~1808
Welcome April! This month's menu features only 2 courses, with such dishes as: Tongue Boild Etc. Ducklings Roast Currie Stew'd Cellery Prawnes My, what a feast! Source: Art of Cookery, John Mollard, 1808. Other Fun Discoveries: January Menu ~1922 February Menu ~1922 March Menu ~1808
French and English Bills of Fare ~1886
These two menus, or bills of fare, appear to be direct translations - one in French and one in English - demonstrating the corresponding layout for each per the tradition. While the food is similar, the accompanying wine list is conspicuously absent from the English menu. Any ideas as to why this may be the…
March Menu ~1808
Welcome March! Some curious notes: Crimp'd Cods Head Pyrimid of Paste Harricott of Begetables Veal Olives Source: Art of Cookery, John Mollard, 1808.
February Menu ~1922
Source: Good Housekeeping Book of Menus, Recipes and Household Discoveries, 2nd Ed. (1922). International Magazine Co., All rights reserved, including that of translation into foreign languages, including the Scandinavian.
January 1922 Menu
Source: Good Housekeeping Book of Menus, Recipes and Household Discoveries, 2nd Ed. (1922). International Magazine Co., All rights reserved, including that of translation into foreign languages, including the Scandinavian.
