Part 233 (1/2)

SECOND COURSE.

Roast Fore-quarter of Lamb.

Boiled Chickens.

Tongue.

Vegetables.

THIRD COURSE.

Goslings.

Sea-kale.

Plum-pudding.

Whipped Cream.

Compote of Rhubarb.

Cheesecakes.

DESSERT.

1960.--DINNER FOR 6 PERSONS (April).--IV.

FIRST COURSE.

Ox-tail Soup.

Crimped Salmon.

ENTREES.

Croquettes of Chicken.

Mutton Cutlets and Soubise Sauce.

SECOND COURSE.

Roast Fillet of Veal.

Boiled Bacon-cheek garnished with Sprouts.

Boiled Capon. Vegetables.

THIRD COURSE.

Sea-kale. Lobster Salad.

Cabinet Pudding.

Ginger Cream.

Raspberry Jam Tartlets.

Rhubarb Tart. Macaroni.

DESSERT.