First Course.
| Scotch Collops, brown. | Brown Soup, removed by Fish, removed by Boiled Turkey, white sauce. | Ragout of Ham. |
| Vol-au-vent of Chicken. | Fricandeau, with Spinach. | |
Plateau. | ||
| Cutlets with Tomata sauce. | Rissoles of Fowl. | |
| Macaroni in paste. | White Soup, removed by Dressed Fish, removed by Roast Mutton. | Patés of Veal. |
Sideboard—salad, brocoli, mashed potatoes, cold pie, potted meats.
Second Course.
| Orange Jelly. | Peahen, larded. | Plum Puddings. |
| Stewed Truffles. | Plateau. | Blancmange. |
| Tart, Sponge Cake, with Custard. | Two Wild Fowls. | Eggs, with white sauce, cheesecakes. |
Sideboard, Sea Kale, Pickles, Greens, Potatoes.
Third Course.
| Gruyère—Schabzieger. | ||
| Butter. | Celery. | |
| Grated Parmesan. | ||
| Radishes. | Plateau. | Cheese in square pieces. |
| Salad. |
Dessert.
| Ice. | ||
| Biscuits. | Currants. | |
| Apricots. | ||
| Various Cakes. | ||
| Strawberries. | Preserved Orange. | |
Plateau. | ||
| Preserved Pine. | Cherries. | |
| Cakes. | ||
| Peaches. | ||
| Gooseberries. | Wafers. | |
| Ice. |