Roast Saddle of Mutton. Grouse Pie. Roast Goose. Vase of Flowers. Boiled Fowls and Oyster Sauce. Ham. Larded Turkey.
Third Course.
Dessert and Ices.
Custards. Pheasants, removed by Cabinet Pudding. Prawns. Italian Cream. Gâteau de Pommes. Vase of Flowers. Compôte of Plums. Lobster Salad. Peach Jelly. Apple Tart. Roast Hare, removed by Iced Pudding.
Dinner for 12 persons.
First Course.—Carrot soup à la Crécy; soup à la Reine; baked cod; stewed eels. Entrées.—Riz de Veau and tomato sauce; vol-au-vent of chicken; pork cutlets and sauce Robert; grilled mushrooms. Second Course.—Rump of beef à la jardinière; roast goose; boiled fowls and celery sauce; tongue, garnished; vegetables. Third Course.—Grouse; pheasants; quince jelly; lemon cream; apple tart; compôte of peaches; Nesselrode pudding; cabinet pudding; scalloped oysters; dessert and ices.
Dinner for 8 persons.
First Course.—Calf’s-head soup; crimped cod and oyster sauce; stewed eels. Entrées.—Stewed mutton kidneys; curried sweetbreads. Second Course.—Boiled leg of mutton, garnished with carrots and turnips; roast goose. Third Course.—Partridges; fruit jelly; Italian cream; vol-au-vent of pears; apple tart; cabinet pudding; dessert and ices.