Dinners for 6 persons.
First Course.—Oyster soup; crimped cod and oyster sauce; fried perch and Dutch sauce. Entrées.—Pigs’ feet à la Béchamel; curried rabbit. Second Course.—Roast sucking-pig; boiled fowls and oyster sauce; vegetables. Third Course.—Jugged hare; meringues à la crême; apple custard; vol-au-vent of pears; whipped cream; cabinet pudding; dessert.
First Course.—Game soup; slices of codfish and Dutch sauce; fried eels. Entrées.—Kidneys à la Maître d’Hôtel; oyster patties. Second Course.—Saddle of mutton; boiled capon and rice; small ham; lark pudding. Third Course.—Roast hare; apple tart; pineapple cream; clear jelly; cheesecakes; marrow pudding; Nesselrode pudding; dessert.