Monday.—1. Cold lamb and salad, stewed neck of veal and peas, young carrots, and new potatoes. 2. Almond pudding.
Tuesday.—1. Green-pea soup. 2. Roast ducks stuffed, gravy, peas, and new potatoes. 3. Baked ratafia pudding.
Wednesday.—1. Roast leg of mutton, summer cabbage, potatoes. 2. Gooseberry and rice pudding.
Thursday.—1. Fried soles, melted butter, potatoes. 2. Sweetbreads, hashed mutton, vegetables. 3. Bread-and-butter pudding.
Friday.—1. Asparagus soup. 2. Boiled beef, young carrots, and new potatoes, suet dumplings. 3. College puddings.
Saturday.—1. Cold boiled beef and salad, lamb cutlets, and green peas. 2. Boiled gooseberry pudding and plain cream.
JUNE, Things in Season.
Fish.—Carp, crayfish, herrings, lobsters, mackerel, mullet, pike, prawns, salmon, soles, tench, trout, turbot.
Meat.—Beef, lamb, mutton, veal, buck venison.
Poultry.—Chickens, ducklings, fowls, green geese, leverets, plovers, pullets, rabbits, turkey poults, wheatears.