Fourth Day

Breakfast

Fried bacon, served on a puree of Brussels sprouts.

Cold pheasant.

Van Houten's cocoa and cream.

Lunch

Braised leg of Welsh mutton, with tomatoes and mushrooms. (8) Cheese cake (9) and cream cheese.

Dinner

Hare soup, without wine.

Water souchet of sole.

Duck with turnips. (10)

Russian salad (leaving out the potatoes, carrots, and peas).

Recipes

(8) The mutton is braised as already described. The tomatoes and mushrooms are cooked in the oven with a little butter, and placed round the dish.

(9) Cheese Cakes

One pint of milk, half a tablespoonful of rennet, one ounce of butter, two eggs, one tablespoonful of brandy, quarter of an ounce of almonds, and saccharin. Turn the milk to a curd ; let it stand in a warm place till thoroughly set, tie a piece of muslin over a bowl, break up the curd and pour it on to the muslin ; leave it till all the whey has run off. Beat the curd smooth and add the butter and eggs well beaten with the brandy, almonds, and saccharin. When well mixed pour some of the mixture into each of the patty pans and bake for about fifteen to twenty minutes.

(10) Duck With Turnips

Slightly brown the duck in a flat stewpan with a little butter and onion; then add a pint of good stock well flavoured with vegetables, herbs, spices, etc. Keep the stewpan well closed, so that the steam does not escape. Simmer gently for one and a half to two hours. Remove the fat from the gravy and serve it with the duck. The turnips are cut in thin slices, fried gently in butter, and served in the dish with the duck.

Fifth Day

Breakfast

Ham or tongue omelette.

Spiced beef.

Tea and cream.

Lunch

Larded sweetbread.

Cold mutton with endive salad.

Camembert cheese.

Dinner

Lettuce soup. (11)

Fried cutlets of cod.

Sirloin of beef with gherkins (12) and stewed Scotch kale.

Devonshire junket. (13)

Recipes

(11) Lettuce Soup

This is made the same way as spinach soup, only winter lettuce is used.

(12) Sirloin Of Beef With Gherkins

Roast the beef; when half cooked add the vinegar from a bottle of gherkins to the dripping, and baste constantly. Chop the gherkins quite small, and place them round the dish in the gravy when served.

(13) Make the junket in the usual way; add a solution of saccharin to the whipped cream. The succharin must not be added to the milk, else the rennet will not make curds.

Sixth Day

Breakfast

Stewed mushrooms.

Cold fowl.

Boiled eggs.

Lunch

Oxtail haricot.

Coffee cream.

Dinner

Oyster stew.

Marinaded venison cutlets.

Boiled guinea-fowl, with celery sauce.

Little tarragon creams. (14)

(14) Put into a basin one white and two yolks of eggs, a quarter of a pint of cream, a little white pepper and salt. Beat up well with a fork till smooth, and add a little chopped tarragon. Butter some little dariole moulds and sprinkle them with chopped tarragon and truffles mixed. Pour in the cream mixture, and stand the darioles in a stewpan of boiling water reaching to three-quarters of the height of the moulds. When the water boils draw the pan to the side of the stove and poach for about twenty to thirty minutes till the creams are set. Turn out on to a warm dish, and serve with cream sauce round them. The cream sauce is prepared by putting into a stew-pan one oz. of butter, two raw yolks of eggs, four tablespoonfuls of thin cream, a pinch of salt, and three or four drops of lemon juice. Stir in a bain-marie till the sauce thickens, add a saltspoonful of tarragon vinegar, and strain it. Mix in a light sprinkling of fresh tarragon and serve. This cream sauce will be found nice to serve with fillets of soles, whiting, etc.

Seventh Day

Breakfast

Finnan haddock.

Cold brawn.

Cocoatina and cream.

Lunch

Boiled calf's head. Turnip tops.

Dinner

Clear soup with poached eggs.

Fried cutlets of plaice.

Roast turkey. Broccoli sprouts.

Fish-roe souffles. (15)

Recipe

(15) Fish-roe Souffles

Take six soft roes of fresh herrings; blanch, pound, and tammy them; then flavour with salt, pepper, powdered mace and nutmeg; add half an ounce of butter and the yolks of two eggs; beat well together; whisk the whites of six eggs into a stiff froth, mix same with the roes, and bake in rammakin cups for about five minutes. Serve immediately the souffles are removed from oven.

From the above menus and recipes it will be seen that the diet of a diabetic need not be monotonous and repulsive. All that is necessary is to study cookery books, to eliminate all starch and sugar from the recipes, and to make experiments to see if good dishes can be made by substituting saccharin for sugar, and almond flour for starch, or by omitting it altogether.