Dinners.
I. Fried cutlets of fish; roast fowls; brown sauce, potatoes, greens, and bread; rice or golden pudding.
II. Spatch cock; minced meat, baked potatoes, green peas; custard.
III. Roast mutton, mashed turnips, potatoes; and fruit pudding.
IV. Rabbit stewed, game in season, vegetables; and sago pudding.
V. Beefsteak and onions, boiled potatoes, cauliflower; pudding.
VI. Salmon à la Reine; cold meat and salad; La Belle pudding.
And so on ad libitum, with wine or beer to suit the taste.