Four old pewter drinking cups holding daffodils and narcissi are chosen for this on the table. Linen place mats, with orange or yellow hems will look well with these.
This is the introduction to my old cookery books suggestions for menus for May. So what exactly is recommended?
sole and white wine sauce
roast veal with stuffing and bacon rolls
All the things on the menu are in season, so for guests dining on this table must have been most appreciative of what was served to them.
It may seem in a way quite a plain menu, delicious no doubt, but plain, and did no-one become a little bored with the perpetual jelly on offer with desserts? Here we have rhubarb jelly; the rhubarb is cooked, then drained and the juice mixed with jelly and when it is almost set whipped up with egg whites. The fruit is folded in – with sherry if so desired. Rhubarb and sherry… I’m not convinced!!