Haddock,
with lobster sauce,
Halibut,
Broiled
with maître d'hôtel butter,
Ham and eggs on toast,
Blanquette of veal and
Boiled
croquettes,
force-meat,
Potted
Roasted
Haricot of ox-tails,
Hash,
Hearts,
Herbs sauce,
Sweet
To make a bouquet of
Hermits,
Hollandaise sauce,
Hominy,
drop cakes,
muffins,