MAY.

First Course.

Asparagus Soup,
removed by
Salmon and Lobster
Sauce.

Fried Filleted Vase of Fillets of Mackerel,
Soles Flowers. à la Maître d'Hôtel.

Oxtail Soup,
removed by
Brill & Shrimp Sauce.

Entrées.

Lamb Cutlets and
Cucumbers.

Lobster Pudding. Vase of Curried Fowl.
Flowers.

Veal Ragoût.

Second Course.

Saddle of Lamb.

Raised Pie.

Roast Fowls. Vase of Boiled Capon
Flowers. and White Sauce.

Braised Ham.

Roast Veal.

Third Course.

Almond Goslings, Lobster Salad.
Cheesecake removed by
College Puddings.

Noyeau Jelly.

Italian Vase of Charlotte à la
Cream. Flowers. Parisienne.

Inlaid Jelly.

Plovers' Ducklings,
Eggs. removed by Tartlets.
Nesselrode Pudding.