Sunday_.--1. Carrot soup. 2. Boiled leg of mutton and caper
sauce, mashed turnips, roast fowls, and bacon. 3. Damson tart made with
bottled fruit, ratafia pudding.

1925. _Monday_.--1. The remainder of fowl curried and served with rice;
rump-steaks and oyster sauce, cold mutton. 2. Rolled jam pudding.

1926. _Tuesday_.--1. Vegetable soup made with liquor that the mutton was
boiled in on Sunday. 2. Roast sirloin of beef, Yorkshire pudding,
brocoli, and potatoes. 3. Cheese.

1927. _Wednesday_.--1. Fried soles, melted butter. 2. Cold beef and
mashed potatoes: if there is any cold boiled mutton left, cut it into
neat slices and warm it in a little caper sauce. 3. Apple tart.

1928. _Thursday_.--1. Boiled rabbit and onion sauce, stewed beef and
vegetables, made with the remains of cold beef and bones. 2. Macaroni.

1929. _Friday_.--1. Roast leg of pork, sage and onions and apple sauce;
greens and potatoes. 2. Spinach and poached eggs instead of pudding.
Cheese and water-cresses.

1930. _Saturday_.--1. Rump-steak-and-kidney pudding, cold pork and
mashed potatoes. 2. Baked rice pudding.

MARCH.

1931.--DINNER FOR 18 PERSONS.

_First Course._

Turtle or Mock Turtle Soup,
removed by
Salmon and dressed
Cucumber.

Red Mullet. Vase of Filets of Whitings.
Flowers.

Spring Soup,
removed by
Boiled Turbot and Lobster
Sauce.

_Entrees_

Fricasseed Chicken.

Vol-au-Vent. Vase of Compote of Pigeons.
Flowers.

Larded Sweetbreads.

_Second Course._

Fore-quarter of Lamb.

Braised Capon.

Boiled Tongue, Vase of Ham.
garnished. Flowers.

Roast Fowls.

Rump of Beef a la
Jardiniere.

_Third Course._

Guinea-Fowls, larded,
removed by
Cabinet Pudding.

Apricot Wine Jelly. Rhubarb
Tartlets. Tart.

Custards. Vase of Jelly in
Flowers. glasses.