DINNER FOR TWELVE OR FOURTEEN PERSONS.

First Course.

Lamb Cutlets and
Asparagus sauce.		White Soups,
removed by plain Fish:
removed by Bouilli,
dressed according to any
of the various receipts.		Stewed Chicken.
Patés.
Fricandeau, or
Sorrel sauce.		Dressed Vegetable
in a mould.		Beef Olives.
Small
savoury Pies.
Plateau.
Small Ham,
glazed.
Macaroni
in a mould.
Patés.
Breast of Veal, stewed
white, as per receipt.
Dressed Eggs.Small Ragout of
Mutton.
Any of the Brown Soups,
removed by any of the
dressed Fish.

Sideboard furnished with plain joint and vegetables of all sorts, pickles, &c.

Second Course.

Charlotte.Grouse.Plover’s Eggs.
Tart.
Jelly.Custards.

Plateau.
Partridges.Woodcocks.
Trifle.
Fried Artichokes.Dressed Sea Kale.
Leveret.

Third Course.

Various Cheeses,
with
Red Herring.
Savoury Toasts.
Radishes, Cucumbers,
&c.
Plateau.
Sausages, &c.
Savoury Toasts.
Potted Game.