Fish.—Brill, carp, cod, crabs, eels, gudgeons, haddocks, oysters, pike, soles, tench, turbot, whiting.
Meat.—Beef, mutton, veal, doe venison.
Poultry.—Chickens, fowls, geese, larks, pigeons, pullets, rabbits, teal, turkeys, widgeons, wild-duck.
Game.—Hares, partridges, pheasants, snipes, woodcocks.
Vegetables.—Beetroot, cabbages, carrots, celery, lettuces, late cucumbers, onions, potatoes, salading, spinach, sprouts—various herbs.
Fruit.—Apples, bullaces, chestnuts, filberts, grapes, pears, walnuts.
NOVEMBER—BILLS OF FARE FOR A GAME DINNER.
Dinner for 30 persons.
First Course.
Hare Soup. Purée of Grouse. Vase of Flowers. Pheasant Soup. Soup à la Reine.