First Course.
Thick Grouse Soup, removed by Crimped Cod and Oyster Sauce. Baked Whitings. Vase of Flowers. Fried Smelts. Clear Ox-tail Soup, removed by Fillets of Turbot à la Crême.
Entrées.
Poulet à la Marengo. Fillets of Leveret. Vase of Flowers. Ragoût of Lobster. Mushrooms sautés.
Second Course.
Haunch of Mutton. Cold Game Pie. Lark Pudding. Vase of Flowers. Roast Fowls. Boiled Ham. Boiled Turkey and Celery Sauce.