Roast capon.

Soup creci. Rem. Boiled neck of mutton. Salmi of grouse. Fricassee of chicken and truffles. Sweetbreads Croquettes au with sorrel. salpicon.

Salmon a la tartare. Rem. Roast beef.

Second Course: Roast black cock. Plum pudding, Stewed spinach,

Brandy sauce.

Scalloped oysters. Ginger souffle.

Roast capon.

Soup creci. Rem. Poularde a la financiere. Mutton cutlets Petit pates a la sobiese. of oysters.

Croquettes of Fricandeaux sweetbreads. of turtle.

Soles and smelts. Rem. Saddle of mutton.

Second Course: Roast partridges.

Chantilly a la Vegetable marrow, creme. bechamel.

Stewed spinach. Apple tart.

Roast turkey poults.

Soup Palestine. Rem. Tongue and two chickens, bechamel. Vol-au-vent a la Hashed venison.

financiere. Cutlets of mutton Sweetbreads larded with tomatas. with sorrel.

Salmon peel and fillets of soles. Rem. Leg of mutton roasted.

Second Course: Roast partridges.

Apple tarts. Scalloped oysters.

Stewed spinach, with eggs. Italian cream.

Turkey poults.

Soup creci. Rem. Poularde a la financiere. Hashed venison. Fricandeaux with sorrel. Cutlets of mutton Croquette au with tomatoes. salpicon.

Baked haddocks and smelts. Rem. Saddle of mutton.

Second Course: Roast landrails.

Apples and rice Stewed spinach a la meringue. with eggs.

Macaroni. Pastry.

Roast grouse.

Soup vermicelli, white. Rem. Haunch of venison. Vol-au-vent of turbot Fricassee of maitre d'hotel. chicken.

Cutlets of mutton Croquettes of with tomatas. Sweetbreads.

Fish.

Rem. Aitch bone of beef.

Second Course: Roast partridges.

Ginger souffle. Stewed spinach

Vegetable marrow, with eggs.

bechamel. Pastry.

Two chickens roast.

Soup vermicelli clear. Rem. Fried smelts.

Rem. Stewed beef Espagnole. Fricandeaux with Mutton cutlets, tomatas. sauce piquante.

Vol-au-vent a la Blanquette of fowl financiere. with truffles.

Stewed soles. Rem. Leg of mutton and haricot beans.

Second Course: Roast partridges. Apple tart. Scalloped oysters.

Stewed cucumbers. Casserolettes of rice a la creme. Roast grouse.

October

Soups. Fish. Haricot mutton. Sweetbread and Vegetables.

spinach. Pates, or vol-au-vent from the veal of yesterday.

Second Course: Roast partridges.

Pudding.

Second Dai. Salmi from the left partridges. Rissoles of the Vegetables.

sweetbread left.

Roast neck of mutton. Roast hare. Pastry. Jelly.

Salad from the fish left yesterday.

December

Turtle. Rem. Stewed beef with cucumbers. Petit pates of Cutlets of mutton oysters. with tomatas.

Matelote of turtle Casserolettes of rice fins. a la reine.

Fish.

Rem. Saddle of mutton.

Second Course: Roast partridges. Italienne cream. Stewed spinach.

Prawns. Apple tart.

Roast turkey.

Turtle. Rem. Stewed beef with cucumber. Vol-au-vent a la Saute of sweetbreads financiere. with tomato.

Salmi of grouse. Casserolettes of rice a la reine. Fish. Rem. Leg of mutton roasted.

Second Course: Roast grouse.

Cream Italienne. Scalloped oysters.

Stewed spinach. Apple fritters.

Roast capon.

Soup. Fish. Boiled turkey. Celery sauce. Pork or bacon on Sweetbread, vegetables. mushrooms.

Roast loin of mutton. Roast grouse. Artichokes with Pudding.

sauce.

Macaroni.

Second Day. Emince and boiled leeks. Rissole in one of Vegetables.

sweetbread.

Roast shoulder of mutton. Onion sauce.

Second Course: Roast game. Pastry. Rhenish cream from the jelly. Stewed celery.