CHRISTMAS DINNER.

Wairarapa Age, Volume XXXII, Issue 10510, 23 December 1911, Page 4

CHRISTMAS DINNER.

Gerva-se Markhaan in. the " "English. Housewife," gives an' acob-uait of what 'was a proper Christmas dinoier. 'By it the appetites-of former days niiay be judged. He says the first course should consist of "sixteen'' full) dishes; that W "dishes; of meiat that are of substance, and not empty, or for show—as thus, for example; first, a shield of brawn, with mustard; secdndily, a boyl'd capon; thirdly, a. boyl'd piece of beef; founitihjy, a chine of beef, rosted; fifthly, a ngn.t'a tongue, rosted; «x----iflrtj, a pig, rflttt«d; *«T»athly, ttvrr-

els, bakkd; eighthly, a goose, rested;, ninthly, a swan, rosted; tenthly, a turkey, rosted; eieyeratlb, a haunch of venison., rosfced; the twelfth, a pasty of venison; the thirteenth, a bid with* a pudding in the he%; the fourteenth, au olive-pye; the fifteenth, a couple of capons; the sixteenth, a cusibaird, or dowiset®. Now, to these full dishes may be added, salY&tsy, Meases, queiqoie chases, and devised paste, as many dishes mißv, w/hioh make the ivM service no less than two and thirty dishes; which is as much as cam. cohvein.Ji.iUy stand on one-tiaWie, and'in ow mess. Amd after this' manner yon can proportion, both your second and third holding fulness on one-fliajf of tine dishes, and'show in the splendour, contentment to the enie«t. and mucih pleasure aaid delight to the beholder."