Second Course.
Saddle of Lamb.
Tongue.
Roast Spring Vase of Boiled Capon.
Chickens. Flowers.
Ham.
Boiled Calf's Head.
Third Course.
Prawns. Leveret, Tartlets. removed by Ice Pudding.
Wine Jelly.
Vol-au-Vent of Straw- Vase of Custards in berries and Cream. Flowers. glasses.