._--1. Codfish and oyster sauce, potatoes. 2. Joint of
roast mutton, either leg, haunch, or saddle; brocoli and potatoes,
red-currant jelly. 3. Apple tart and custards, cheese.

1903. _Monday._--1. The remains of codfish picked from the bone, and
warmed through in the oyster sauce; if there is no sauce left, order a
few oysters and make a little fresh; and do not let the fish boil, or it
will be watery. 2. Curried rabbit, with boiled rice served separately,
cold mutton, mashed potatoes. 3. Somersetshire dumplings with wine
sauce.

1904. _Tuesday._--1. Boiled fowls, parsley-and-butter; bacon garnished
with Brussels sprouts, minced or hashed mutton. 2. Baroness pudding.

1905. _Wednesday._--1. The remains of the fowls cut up into joints and
fricasseed; joint of roast pork and apple sauce, and, if liked,
sage-and-onion, served on a dish by itself; turnips and potatoes. 2.
Lemon pudding, either baked or boiled.

1906. _Thursday._--1. Cold pork and jugged hare, red-currant jelly,
mashed potatoes. 2. Apple pudding.

1907. _Friday._--1. Boiled beef, either the aitchbone or the silver side
of the round; carrots, turnips, suet dumplings, and potatoes: if there
is a marrowbone, serve the marrow on toast at the same time. 2. Rice
snowballs.

1908. _Saturday._--1. Pea-soup made from liquor in which beef was
boiled; cold beef, mashed potatoes. 2. Baked batter fruit pudding.

FEBRUARY.

1909.--DINNER FOR 18 PERSONS.
_First Course._

Hare Soup,
removed by
Turbot and Oyster Sauce.

Fried Eels. Vase of Fried Whitings.
Flowers.

Oyster Soup,
removed by
Crimped Cod a la Maitre
d'Hotel.

_Entrees._

Lark Pudding.

Lobster Patties. Vase of Filets de Perdrix.
Flowers.

Fricasseed Chicken.

_Second Course._

Braised Capon.
Boiled Ham, garnished.

Roast Fowls, garnished Vase of Boiled Fowls and
with Water-cresses. Flowers. White Sauce.

Pate Chaud.
Haunch of Mutton.

_Third Course_

Ducklings,
removed by
Ice Pudding.

Meringues.