Supper for Today, 1876, in a London Townhouse
- Salt fish, soaked in water to rehydrate and remove salt, boiled and served with boiled parsnips and egg-sauce (AKA hollandaise)
- Roasted fore-quarter lamb and currant jelly – sliced and served with orange juices, cayenne paper, salt, and butter drizzled over the top, jelly on the side.
- Lemon bread pudding
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