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FIRST COURSE.
Rabbit Soup.
Brill and Shrimp Sauce.
ENTREES.
Curried Fowl. Oyster Patties.
SECOND COURSE.
Roast Turkey and Sausages.
Boiled Leg of Pork. Vegetables.
THIRD COURSE.
Hunters' Pudding.
Lemon Cheesecakes.
Apple Tart. Custards, in gla.s.ses.
Raspberry Cream.
DESSERT.
2119.--DINNER FOR, 6 PERSONS (December).--II.
FIRST COURSE.
Ox-tail Soup.
Crimped Cod and Oyster Sauce.
ENTREES.
Savoury Rissoles.
Fowl Scollops a la Bechamel.
SECOND COURSE.
Haunch of Mutton.
Boiled Chickens and Celery Sauce.
Bacon-cheek, garnished with Brussels Sprouts.
Vegetables.
THIRD COURSE.
Snipes.
Orange Jelly. Cheesecakes.
Apples a la Portugaise.
Apricot-jam Tartlets.
Souffle of Rice.
DESSERT.
2120.--DINNER FOR 6 PERSONS (December).--III.
FIRST COURSE.
Vermicelli Soup.
Soles a la Maitre d'Hotel.
Fried Eels.
ENTREES.
Pork Cutlets and Tomato Sauce.
Ragot of Mutton a la Jardiniere.
SECOND COURSE.
Roast Goose.
Boiled Leg of Mutton and Vegetables.
THIRD COURSE.
Pheasants.
Whipped Cream.
Meringues. Compote of Normandy Pippins.
Mince Pies. Plum-pudding.
Dessert.
2121.--DINNER FOR 6 PERSONS (December).--IV.
FIRST COURSE.
Carrot Soup.
Baked Cod.
Fried Smelts.
ENTREES.
Stewed Rump-steak a la Jardiniere.
Frica.s.seed Chicken.
SECOND COURSE.
Roast Leg of Mutton, boned and stuffed.
Boiled Turkey and Oyster Sauce.
Vegetables.
THIRD COURSE.
Wild Ducks.
Fancy Pastry.
Lemon Cream.
Damson Tart, with bottled fruit.
Custards, in gla.s.ses.
Cabinet Pudding.
Dessert.
PLAIN FAMILY DINNERS FOR DECEMBER.
2122. _Sunday_.--1. Carrot soup. 2. Roast beef, horseradish sauce, vegetables. 3. Plum-pudding, mince pies.
