Dinner for 8 persons.
First Course.—Calf’s-head soup; crimped cod and oyster sauce; stewed eels. Entrées.—Stewed mutton kidneys; curried sweetbreads. Second Course.—Boiled leg of mutton, garnished with carrots and turnips; roast goose. Third Course.—Partridges; fruit jelly; Italian cream; vol-au-vent of pears; apple tart; cabinet pudding; dessert and ices.