Oysters, scalloped
Partridge
Pheasant
Pie, raised
Pig, sucking, roast or baked
Pigeon
Plum-pudding, Christmas, in mould
Rabbit, boiled
Or fowl, curried
Raspberry cream
Rissoles
Salmon, boiled
Snipe
Soles, dish of filleted
Spinach and poached eggs
Strawberries, au naturel, in
ornamental flower-pot
Tongue, cold boiled
Trifle
Turbot, or brill, boiled
Turkey, roast
Veal, fricandeau of
Vol-au-vent
Whiting, dish of, fried
Woodcock