SECOND COURSE.
Loin of Veal à la Béchamel.
Roast Haunch of Venison.
Braised Ham.
Grouse Pie.
Vegetables.
THIRD COURSE.
Roast Hare.
Plum Tart.
Whipped Cream.
Punch Jelly.
Compôte of Damsons.
Marrow Pudding.
DESSERT.
2060.—DINNER FOR 6 PERSONS (September).
FIRST COURSE.
Game Soup.
Crimped Skate.
Slices of Salmon a la Genévése.
ENTREES.
Fricasseed Sweetbreads.
Savoury Rissoles.
SECOND COURSE.
Sirloin of Beef and Horseradish Sauce.
Boiled Leg of Mutton and Caper Sauce.
Vegetables.
THIRD COURSE.
Roast Partridges.
Charlotte Russe.
Apricots and Rice.
Fruit Jelly.
Cabinet Pudding.
DESSERT.
2061.—DINNER FOR 6 PERSONS (September).—II.