Dinners for 6 persons.
First Course.—Hare soup; broiled cod à la Maître d’Hôtel. Haddocks and egg sauce. Entrées.—Veal cutlets, garnished with French beans; haricot mutton. Second Course.—Roast haunch of mutton; boiled capon and rice; vegetables. Third Course.—Pheasants; punch jelly; blancmange; apples à la Portugaise; Charlotte à la Vanille; marrow pudding; dessert.
First Course.—Mock-turtle soup; brill and lobster sauce; fried whitings. Entrées.—Fowl à la Béchamel; oyster patties. Second Course.—Roast sucking-pig; stewed rump of beef à la jardinière; vegetables. Third Course.—Grouse; Charlotte aux pommes; coffee cream; cheesecakes; apricot tart; iced pudding; dessert.