Part 230 (1/2)

Ducklings.

Swiss Cream.

Lemon Jelly.

Cheesecakes.

Rhubarb Tart.

Macaroni.

Dessert.

1937.--DINNER FOR 6 PERSONS (March).--III.

FIRST COURSE.

Oyster Soup.

Boiled Salmon and dressed Cuc.u.mber.

ENTREES.

Rissoles. Frica.s.seed Chicken.

SECOND COURSE.

Boiled Leg of Mutton, Caper Sauce.

Roast Fowls, garnished with Water-cresses.

Vegetables.

THIRD COURSE.

Charlotte aux Pommes.

Orange Jelly.

Lemon Cream.

Souffle of Arrowroot.

Sea-kale.

DESSERT.

1938.--DINNER FOR 6 PERSONS (March).--IV.

FIRST COURSE.

Ox-tail Soup.

Boiled Mackerel.

ENTREES.

Stewed Mutton Kidneys.

Minced Veal and Oysters.

SECOND COURSE.

Stewed Shoulder of Veal.