THIRD COURSE.
Lemon Jelly.
Charlotte à la Vanille.
Maids of Honour.
Plum-pudding, removed by Ice Pudding.
DESSERT.
1914.—DINNER FOR 6 PERSONS (February).—II.
FIRST COURSE.
Spring Soup.
Boiled Turbot and Lobster Sauce.
ENTREES.
Fricasseed Rabbit.
Oyster Patties.
SECOND COURSE.
Boiled Round of Beef and Marrow-bones.
Roast Fowls, garnished with Water-cresses and rolled Bacon.
Vegetables.
THIRD COURSE.
Marrow Pudding.
Cheesecakes.
Tartlets of Greengage Jam.
Lemon Cream.
Rhubarb Tart.
DESSERT.
1915.—DINNER FOR 6 PERSONS (February).—III.
FIRST COURSE.
Vermicelli Soup.
Fried Whitings. Stewed Eels.