Part 246 (2/2)

ENTREES.

Stewed Mutton Kidneys.

Curried Sweetbreads.

SECOND COURSE.

Boiled Leg of Mutton, garnished with Carrots and Turnips. Roast Goose.

THIRD COURSE.

Partridges.

Fruit Jelly. Italian Cream.

Vol-au-Vent of Pears.

Apple Tart.

Cabinet Pudding.

DESSERT AND ICES.

2079.--DINNER FOR 6 PERSONS (October).--I.

FIRST COURSE.

Hare Soup.

Broiled Cod a la Maitre d'Hotel.

Haddocks and Egg Sauce.

ENTREES.

Veal Cutlets, garnished with French Beans.

Haricot Mutton.

SECOND COURSE.

Roast Haunch of Mutton.

Boiled Capon and Rice.

Vegetables.

THIRD COURSE.

Pheasants.

Punch Jelly. Blancmange.

Apples a la Portugaise.

Charlotte a la Vanille.

Marrow Pudding.

DESSERT.

2080.--DINNER FOR 6 PERSONS (October).--II.

FIRST COURSE.

Mock-Turtle Soup.

Brill and Lobster Sauce.

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