FEBRUARY.
- Grape fruit.
- Chicken soup.
- Meat patties.
- Tongue ragout with dumplings and puff paste scallops.
- Tomato salad with boiled mayonnaise dressing.
- Rabbit roast with apple sauce and red cabbage.
- Orange cream.
- Coffee.
MARCH.
- Oyster soup.
- Fine ragout in shells.
- Asparagus with tongue.
- Lamb crown roast with turnips and mashed potatoes.
- Chocolate pudding with vanilla sauce.
- Coffee.
APRIL.
- Bouillon in cups.
- Bread sticks.
- Fish in red wine sauce.
- Fried potatoes.
- Chicken salad.
- Fillet beefsteak with sliced goose liver.
- Macaroni with tomato sauce.
- Cold rice pudding with peaches and whipped cream.
MAY.
- Vegetable soup.
- Lamb roast.
- Stuffed potatoes.
- Spinage.
- Green asparagus with salmon.
- Fried pigeons with gooseberry jam.
- Cheese, tart and coffee.
JUNE.
- Tomato soup.
- Ham noodles.
- Roast beef with fried potatoes and cauliflower.
- Asparagus salad.
- Strawberry ice with macaroons.
- Bread and butter and cheese.
- Coffee.