2078.—DINNER FOR 8 PERSONS (October).
FIRST COURSE.
Calf's-Head Soup.
Crimped Cod and Oyster Sauce.
Stewed Eels.
ENTREES.
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.
2079.—DINNER FOR 6 PERSONS (October).—I.
FIRST COURSE.
Hare Soup.
Broiled Cod à la Maître d'Hôtel.
Haddocks and Egg Sauce.
ENTREES.
Veal Cutlets, garnished with French Beans.
Haricot Mutton.
SECOND COURSE.
Roast Haunch of Mutton.
Boiled Capon and Rice.
Vegetables.