It will be noted that there are only three joints (pork, mutton, beef) and one chicken during the week. Now, if we look at the menus on the first day, we will see that:
The soup on Sunday evening is made with the bone out of the roast pork.
The roast pork is served again for Monday luncheon.
The hors d’oeuvre at that meal is made of the vegetable and bits of meat out of the soup, nicely arranged as a salad.
There was enough left in the tin of red peppers opened on Sunday evening for the salad to make the risotto for Monday dinner.