2021.-DINNER FOR 8 PERSONS (July)

First Course.

Green-Pea Soup.

Salmon and Lobster Sauce. Crimped Perch and Dutch Sauce.

Stewed Veal and Peas.

Entrees.

Lamb Cutlets and Cucumbers.

Second Course.

Haunch of Venison. Boiled Fowls à la Béchamel. Braised Ham. Vegetables.

Third Course.

Roast Ducks.

Peas à la Française. Lobster Salad. Strawberry Cream. Blancmange. Cherry Tart. Cheesecakes. Iced Pudding.

Dessert and Ices.

2022.-DINNER FOR 6 PERSONS (July).-I.
First Course.

Soup à la Jardinière.

Salmon Trout and Parsley-and-Butter. Fillets of Mackerel à la Maître d'Hôtel.

Entrees.

Lobster Cutlets. Beef Palates à la Italienne.

Second Course.

Roast Lamb. Boiled Capon and White Sauce.

Boiled Tongue, garnished with small Vegetable Marrows.

Third Course.
Goslings.

Bacon and Beans,

Whipped Strawberry Cream. Raspberry-and-Currant Tart. Meringues. Cherry Tartlets. Iced Pudding.

Dessert and Ices.

2023.-DINNER FOR 6 PERSONS (July).-II.

Raspberry Cream. Cherry Tart. Custards, in glasses. Gâteaux à la Genévése.

Nesselrode Pudding.

Dessert.

PLAIN FAMILY DINNERS FOR JULY.

2024. Sunday.-1. Salmon trout and parsley-and-butter. 2. Roast fillet of veal, boiled bacon-cheek, peas, potatoes. 3. Raspberry-and-currant tart, baked custard pudding.

2025. Monday.—1. Green-pea soup. 2. Roast fowls garnished with watercresses; gravy, bread sauce; cold veal and salad. 3. Cherry tart.

2026. Tuesday.-1. John dory and lobster sauce. 2. Curried fowl with remains of cold fowls, dish of rice, veal rolls with remains of cold fillet. 3. Strawberry cream.

2027. Wednesday.-1. Roast leg of mutton, vegetable marrow, and potatoes, melted butter. 2. Black-currant pudding.

2028. Thursday.-1. Fried soles, anchovy sauce. 2. Mutton cutlets and tomato sauce, hashed mutton, peas, potatoes. 3. Lemon dumplings.

2029. Friday.-1. Boiled brisket of beef, carrots, turnips, suet dumplings, peas, potatoes. 2. Baked semolina pudding.

2030. Saturday.-1. Cold beef and salad, lamb cutlets and peas. 2. Rolled jam pudding.

2031. Sunday.-1. Julienne soup. 2. Roast lamb, half calf's head, tongue and brains, boiled ham, peas and potatoes. 3. Cherry tart, custards.

2032. Monday.—1. Hashed calf's head, cold lamb and salad. 2. Vege table marrow and white sauce, instead of pudding.

2033. Tuesday.-1. Stewed veal, with peas, young carrots, and potatoes. Small meat pie. 2. Raspberry-and-currant pudding.

2034. Wednesday.-1. Roast ducks stuffed, gravy, peas, and potatoes; the remains of stewed veal rechauffé. 2. Macaroni served as a sweet pudding.

2035. Thursday.-1. Slices of salmon and caper sauce. 2. Boiled knuckle of veal, parsley-and-butter, vegetable marrow and potatoos. 3. Black-currant pudding.

2036. Friday.-1. Roast shoulder of mutton, onion sauce, peas and potatoes 2. Cherry tart, baked custard pudding.

2037. Saturday.-1. Minced mutton, rumpsteak-and-kidney pudding. 2. Baked lemon pudding.

2039.-DINNER FOR 12 PERSONS (August).

First Course.

Vermicelli Soup. Soup à la Reine.

Boiled Salmon. Fried Flounders.

Entrees.

Trout en Matelot.

Stewed Pigeons. Sweetbreads. Ragoût of Ducks.
Fillets of Chickens and Mushrooms.

Quarter of Lamb.

Second Course.

Cotelette de Boeuf à la Jardinière.

Roast Fowls and Boiled Tongue. Bacon and Beans.

Third Course.

Grouse. Wheatears.

Greengage Tart. Whipped Cream. Vol-au-Vent of Plums. Fruit Jelly. Iced Pudding. Cabinet Pudding.

Dessert and Ices.

2010.-DINNER FOR 8 PERSONS (August).
First Course.
Julienne Soup.

Fillets of Turbot and Dutch Sauce. Red Mullet.

Entrees.

Riz de Veau aux Tomates. Fillets of Ducks and Peas.

Second Course.

Ilaunch of Venison. Boiled Capon and Oysters. Ham, garnished. Vegetables.

Third Course.
Leveret.

Fruit Jelly. Compôte of Greengages. Plum Tart. Custards, in glasses. Omelette soufflée.

Dessert and Ices.

2011.-DINNER FOR 6 PERSONS (August).—I.
First Course.

Macaroni Soup.

Crimped Salmon and Sauce Hollandaise. Fried Fillets of Trout.

Entrees.

Tendrons de Veau and Stewed Peas. Salmi of Grouse.

Roast Loin of Veal.

Second Course.

Boiled Bacon, garnished with French Beans.

Stewed Beef à la Jardinière.

Plum Tart.

Third Course.

Turkey Poult.

Vegetables.

Custard Pudding. Vol-au-Vent of Pears.

Strawberry Cream.

Dessert.

Ratafia Soufflé.

2042.-DINNER FOR 6 PERSONS (August).-II.

Stewed Mullet.

First Course.

Vegetable-Marrow Soup.

Fillets of Salmon and Ravigotte Sauce.

Entrees.

Curried Lobster. Fricandeau de Veau à la Jardinière.

Second Course.

Roast Saddle of Mutton. Stewed Shoulder of Veal, garnished with

Forcemeat Balls.

Vegetables.

Third Course.

Roast Grouse and Bread Sauce.

Vol-au-Vent of Greengages. Fruit Jelly.

Custards. Fig Pudding.

Dessert.

Raspberry Cream.

PLAIN FAMILY DINNERS FOR AUGUST.

2043. Sunday.-1. Vegetable-marrow soup. 2. Roast quarter of lamb, mint sauce, French beans and potatoes. 3. Raspberry-and-currant tart,

custard pudding.

2044. Monday.-1. Cold lamb and salad, small meat pie, vegetable marrow and white sauce. 2. Lemon dumplings.

2045. Tuesday.-1. Boiled mackerel. 2. Stewed loin of veal, French beans and potatoes. 3. Baked raspberry pudding.

2046. Wednesday.-1. Vegetable soup. 2. Lamb cutlets and French beans; the remains of stewed shoulder of veal, mashed vegetable marrow. 3. Black-currant pudding.

2047. Thursday.-1. Roast ribs of beef, Yorkshire pudding, French beans and potatoes. 2. Bread-and-butter pudding.

2048. Friday.-1. Fried soles and melted butter. 2. Cold beef and salad, lamb cutlets and mashed potatoes. 3. Cauliflowers and white sauce instead of pudding.

2049. Saturday.-1. Stewed beef and vegetables, with remains of cold beef; mutton pudding. 2. Macaroni and cheese.

2050. Sunday.-1. Salmon pudding. 2. Roast fillet of veal, boiled baconcheek garnished with tufts of cauliflowers, French beans and potatoes. 3. Plum tart, boiled custard pudding.

2051. Monday.-1. Baked soles.

2. Cold veal and bacon, salad, mutton cutlets and tomato sauce. 3. Boiled currant pudding.

2052. Tuesday.-1. Rice soup. 2. Roast fowls and water-cresses, boiled knuckle of ham, minced veal garnished with croûtons; vegetables. 3. College puddings.

2053. Wednesday.-1. Curried fowl with remains of cold fowl; dish of rice, stewed rump-steak and vegetables. 2. Plum tart.

2054. Thursday.-1. Boiled brisket of beef, carrots, turnips, suet dumplings, and potatoes. 2. Baked bread pudding.

3.

2055. Friday.—1. Vegetable soup, made from liquor that beef was boiled in. 2. Cold beef and dressed cucumber, veal cutlets and tomata sauce. Fondue.

2056. Saturday.-1. Bubble-and-squeak, made from remains of cold beef; cold veal-and-ham pie, salad. 2. Baked raspberry pudding.