Here are two more breakfast menus from the same voyage of the Empress of England whose menus have appeared in the last few days. Unfortunately, I don’t have lunch or dinner menus for these days.

Click image to download a 254-KB PDF of this menu.

Scotch pancakes were featured on the September 7 menu, so in keeping with the three-day rotation between Scotch, buckwheat, and whole wheat pancakes, Scotch are back on the menu for September 10. However, other foods must not have been on a three-day rotation as there are quite a few differences between these two menus.

While on the 7th the kitchen served fried haddock or broiled kippers, on the 10th it offered fried cod or Finden haddock (Finnan haddie). The 7th had Julienne potatoes, the 10th had potatoes Lyonnaise. The 7th had cold roast lamb or ox tongue, the 10th had raised pork pie (a raised pie has a crust thick enough to stand on its own) or Oxford brawn.

Click image to download a 261-KB PDF of this menu.

The breakfast menu on the 11th offered wholewheat griddle cakes, the same as the one on the 9th — showing that the three-day rotation didn’t always go in the same order. The 11th also offered the same fish — fried haddock or broiled kippers — that were on the menu on the 7th. Potatoes were puréed and cold meats included pressed pork and galantine of capon, meaning a mixture of capon with other meats and fruits or vegetables and sliced like salami.