Part 228 (1/2)

1925. _Monday_.--1. The remainder of fowl curried and served with rice; rump-steaks and oyster sauce, cold mutton. 2. Rolled jam pudding.

1926. _Tuesday_.--1. Vegetable soup made with liquor that the mutton was boiled in on Sunday. 2. Roast sirloin of beef, Yorks.h.i.+re pudding, brocoli, and potatoes. 3. Cheese.

1927. _Wednesday_.--1. Fried soles, melted b.u.t.ter. 2. Cold beef and mashed potatoes: if there is any cold boiled mutton left, cut it into neat slices and warm it in a little caper sauce. 3. Apple tart.

1928. _Thursday_.--1. Boiled rabbit and onion sauce, stewed beef and vegetables, made with the remains of cold beef and bones. 2. Macaroni.

1929. _Friday_.--1. Roast leg of pork, sage and onions and apple sauce; greens and potatoes. 2. Spinach and poached eggs instead of pudding.

Cheese and water-cresses.

1930. _Sat.u.r.day_.--1. Rump-steak-and-kidney pudding, cold pork and mashed potatoes. 2. Baked rice pudding.

MARCH.

1931.--DINNER FOR 18 PERSONS.

_First Course._

Turtle or Mock Turtle Soup, removed by Salmon and dressed Cuc.u.mber.

Red Mullet. Vase of Filets of Whitings.

Flowers.

Spring Soup, removed by Boiled Turbot and Lobster Sauce.

_Entrees_

Frica.s.seed Chicken.

Vol-au-Vent. Vase of Compote of Pigeons.

Flowers.

Larded Sweetbreads.

_Second Course._

Fore-quarter of Lamb.

Braised Capon.

Boiled Tongue, Vase of Ham.

garnished. Flowers.

Roast Fowls.

Rump of Beef a la Jardiniere.

_Third Course._

Guinea-Fowls, larded, removed by Cabinet Pudding.

Apricot Wine Jelly. Rhubarb Tartlets. Tart.

Custards. Vase of Jelly in Flowers. gla.s.ses.

Italian Cream.