Fricandeau de Veau and
Celery Sauce.
Second Course.
Roast Saddle of
Mutton.
Grouse Pie.
Roast Goose. Vase of Boiled Fowls and
Flowers. Oyster Sauce.
Ham.
Larded Turkey.
Third Course.
Custards. Pheasants, Prawns.
removed by
Cabinet Pudding.
Italian Cream.