Mrs Beeton’s Plain Family Dinners for December (for a middle class family with a cook and housemaid, 1861)

Mrs Beeton’s Book of Household Management, 1861, was a guide to all aspects of running a household in Victorian Britain.

Sunday
Carrot soup

Roast beef, horseradish sauce, vegetables.

Plum pudding, mince pies.

Monday
Fried whiting, melted butter

Rabbit pie, cold beef, mashed potatoes

Plum pudding cut in slices and warmed apple tart

Tuesday
Hashed beef and broiled bones, pork cutlets and tomato sauce, vegetables

Baked lemon pudding

Wednesday
Boiled neck of mutton and vegetables, the broth served first with a little pearl barley or rice boiled in it.

Bakewell pudding

Thursday
Roast leg of pork, apple sauce, vegetables

Rice snowballs

Friday
Soles a la crème

Cold pork and mashed potatoes

Broiled rump steaks and oyster sauce

Rolled jam pudding

Saturday
The remains of cold pork, curried dish of rice, mutton cutlets, mashed potatoes

Baked apple dumplings

Mrs Beeton’s dinner for 6 persons with Christmas Fayre

First Course
Haunch of mutton
Soles a la maître d’hotel

Entrees
Pork cutlets and tomato sauce
Ragout of mutton a la jardinière
Second course
Roast goose
Boiled leg of mutton and vegetables

Third course
Pheasants
Whipped cream
Meringues
Compote of Normandy Pippins
Mince pies
Plum pudding

Desert and Ices.