Servants' Dinner.—Roast Shoulder of Lamb. Potatoes. Vegetable. Pudding.
Dinner for Three, 7.45 P.M.—Clear Soup. Fillets of Sole, and Macaroni au gratin. Tournedos of Beef. Potatoes. Vegetable Marrow. Ginger Cream. Curried Croûtons.
Order Day.—Wednesday.—Breakfast.—Cold Ham. Cold Game. Salmon Coquilles.
Luncheon for Four, 1.30 P.M.—Scotch Broth (scrag end of Neck of Lamb). Roast Beef. Yorkshire Pudding. Brown Potatoes. Stewed Spanish Onion. Bread-and-Butter Pudding. Ginger Cream. Servants' dinner same, except for soup.
Dinner for Two, 7.45 P.M.—Carrot Purée. Timbale of Lamb (remains of cold lamb). Vegetables. Fricassée of Eggs. Apple Tart.
Thursday.—Breakfast.—Ham. Toast. Potted Game (remains of partridges). Boiled Eggs.
Luncheon, 1.30 P.M. (one extra).—Riz à la Turque. Cold Beef. Salad. Potatoes. Fruit Compote. Junket. Cheese, etc.
Dinner for Two, 7.45 P.M.—Curry Soup. Fillets of fresh Haddock. Roast Grouse. Crumbs. Salad. Fried Potatoes. Nut Sauce. Pineapple Jelly (some of pine used in Fruit Compote). Anchovy Straws.
Order Day.—Friday.—Breakfast.—Egg Kedgeree. Bacon.