First Course.
| Lamb Cutlets and Asparagus sauce. | White Soups, removed by plain Fish: removed by Bouilli, dressed according to any of the various receipts. | Stewed Chicken. |
| Patés. | ||
| Fricandeau, or Sorrel sauce. | Dressed Vegetable in a mould. | Beef Olives. |
| Small savoury Pies. | Plateau. | Small Ham, glazed. |
| Macaroni in a mould. | ||
| Patés. | ||
| Breast of Veal, stewed white, as per receipt. | ||
| Dressed Eggs. | Small Ragout of Mutton. | |
| Any of the Brown Soups, removed by any of the dressed Fish. |
Sideboard furnished with plain joint and vegetables of all sorts, pickles, &c.
Second Course.
| Charlotte. | Grouse. | Plover’s Eggs. |
| Tart. | ||
| Jelly. | Custards. | |
Plateau. | ||
| Partridges. | Woodcocks. | |
| Trifle. | ||
| Fried Artichokes. | Dressed Sea Kale. | |
| Leveret. |
Third Course.
| Various Cheeses, with Red Herring. | ||
| Savoury Toasts. | ||
| Radishes, Cucumbers, &c. | Plateau. | Sausages, &c. |
| Savoury Toasts. | ||
| Potted Game. |
Dessert.
| Chesnuts. | Ice Water, removed by Pineapple. | Walnuts. |
| Various Cake. | ||
| Green Figs. | Apples. | |
Plateau. | ||
| Filberts. | Grapes. | |
| Various Cake. | ||
| Plums. | Pears. | |
| Ice Cream, removed by Peaches. |