li,
potatoes; veal rolls made from remains of cold veal. 3. Boiled rhubarb
pudding.

1973. _Friday._--1. Irish stew or haricot, made from cold mutton, minced
veal. 2. Half-pay pudding.

1974. _Saturday._--1. Rump-steak pie, broiled mutton-chops. 2. Baked
arrowroot pudding.

MAY.

1975.--DINNER FOR 18 PERSONS.

_First Course._

Asparagus Soup,
removed by
Salmon and Lobster
Sauce.

Fried Filleted Vase of Fillets of Mackerel,
Soles Flowers. a la Maitre d'Hotel.

Oxtail Soup,
removed by
Brill & Shrimp Sauce.

_Entrees._

Lamb Cutlets and
Cucumbers.

Lobster Pudding. Vase of Curried Fowl.
Flowers.

Veal Ragout.

_Second Course._

Saddle of Lamb.

Raised Pie.

Roast Fowls. Vase of Boiled Capon
Flowers. and White Sauce.

Braised Ham.

Roast Veal.

_Third Course._

Almond Goslings, Lobster Salad.
Cheesecake removed by
College Puddings.

Noyeau Jelly.

Italian Vase of Charlotte a la
Cream. Flowers. Parisienne.

Inlaid Jelly.

Plovers' Ducklings,
Eggs. removed by Tartlets.
Nesselrode Pudding.

DESSERT AND ICES.

1976.--DINNER FOR 12 PERSONS (May).

FIRST COURSE.
White Soup.
Asparagus Soup.
Salmon Cutlets. Boiled Turbot and Lobster Sauce.

ENTREES.
Chicken Vol-au-Vent.
Lamb Cutlets and Cucumbers.
Fricandeau of Veal.
Stewed Mushrooms.

SECOND COURSE.
Roast Lamb. Haunch of Mutton.
Boiled and Roast Fowls.
Vegetables.

THIRD COURSE.
Ducklings.
Goslings.
Charlotte Russe.
Vanilla Cream.
Gooseberry Tart. Custards.
Cheesecakes.
Cabinet Pudding and Iced Pudding.

DESSERT AND ICES.

1977.--DINNER FOR 10 PERSONS (May).

FIRST COURSE.
Spring Soup.
Salmon a la Genevese.
Red Mullet.

ENTREES.
Chicken Vol-au-Vent.
Calf's Liver and Bacon aux Fines Herbes.

SECOND