Sunday.—1. Carrot soup. 2. Roast beef, horseradish sauce, vegetables. 3. Plum-pudding, mince pies.
Monday.—1. Fried whitings, melted butter. 2. Rabbit pie, cold beef, mashed potatoes. 3. Plum-pudding cut in slices and warmed, apple tart.
Tuesday.—1. Hashed beef and broiled bones, pork cutlets and tomato sauce; vegetables. 2. Baked lemon pudding.
Wednesday.—1. Boiled neck of mutton and vegetables,—the broth served first with a little pearl barley or rice boiled in it. 2. Bakewell pudding.
Thursday.—1. Roast leg of pork, apple sauce; vegetables. 2. Rice snowballs.
Friday.—1. Soles à la crême. 2. Cold pork and mashed potatoes, broiled rump-steaks and oyster sauce. 3. Rolled jam pudding.
Saturday.—1. The remains of cold pork curried, dish of rice, mutton cutlets and mashed potatoes. 2. Baked apple dumplings.
Sunday.—1. Roast turkey and sausages, boiled leg of pork, pease pudding; vegetables. 2. Baked apple pudding, mince pies.
Monday.—1. Hashed turkey, cold pork, mashed potatoes. 2. Mincemeat pudding.