| Dressed Asparagus. | Patés of Veal and Ham. | |
| Fish, removed by Loin of Mutton, rolled with Tomata sauce. | ||
| Dressed Tongues. | Plateau. | Beef Olives. Stewed Spinach. |
| Soup, removed by Roast Neck of Veal, with rich white sauce and Mushrooms. | ||
| Macaroni. | Stewed Spinach. |
Sideboard, a bouilli, a joint, pickles, plain boiled vegetables, &c.
Second Course.
| Dressed Eggs. | Stewed Pigeons, removed by a Fondu. | Dressed French beans. |
| Apple Tart. | Plateau. | Four small Plum Puddings. |
| Fried Artichokes. | Roast Fowl, with Water Cresses, removed by Souffle. | Dressed Ham. |
When a plain roast fowl, there should be on the sideboard egg sauce or bread sauce; if a plain duck, wine sauce or onion sauce.
Cheese Course.
| Various Cheeses, Bologna Sausages, Pickles. Savoury Toasts, &c. &c. |