Fifth Course
Roast saddle of venison or mutton, spring lamb, or fillet of beef; potatoes and one other vegetable.
Sixth Course
Entrée, made of light meat or fish.
Seventh Course
A vegetable. Mushrooms, cauliflower, asparagus, or artichokes are served.
Eighth Course
Punch or cheese course. Punch, when served, always precedes the game course.
Ninth Course
Game, with vegetable salad, usually lettuce or celery; or cheese sticks may be served with the salad, and game omitted.