Dinner for 10 persons.
First Course.—Mulligatawny soup; fried slices of codfish; soles à la crême. Entrées.—Croquettes of fowl; pork cutlets and tomato sauce. Second Course.—Roast ribs of beef; boiled turkey and celery sauce; tongue, garnished; lark pudding; vegetables. Third Course.—Roast hare; grouse; plum-pudding; mince pies; Charlotte à la Parisienne; cheesecakes; apple tart; Nesselrode pudding. Dessert and ices.