eaks and oyster sauce. 3. Rolled jam pudding.

2128. _Saturday_.--1. The remains of cold pork curried, dish of rice,
mutton cutlets, and mashed potatoes. 2. Baked apple dumplings.

* * * * *

2129. _Sunday_.--1. Roast turkey and sausages, boiled leg of pork, pease
pudding, vegetables. 2. Baked apple pudding, mince pies.

2130. _Monday_.--1. Hashed turkey, cold pork, mashed potatoes. 2.
Mince-meat pudding.

2131. _Tuesday_.--1. Pea-soup made from liquor in which pork was boiled.
2. Boiled fowls and celery sauce, vegetables. 3. Baked rice pudding.

2132. _Wednesday_.--1. Roast leg of mutton, stewed Spanish onions,
potatoes. 2. Baked rolled jam pudding.

2133. _Thursday_.--1. Baked cod's head. 2. Cold mutton, roast hare,
gravy and red-currant jelly. 3. Macaroni.

2134. _Friday_.--1. Hare soup, made with stock and remains of roast
hare. 2. Hashed mutton, pork cutlets, and mashed potatoes. 3. Open
tarts, rice blancmange.

2135. _Saturday_.--1. Rump-steak-and-kidney pudding, vegetables. 2.
Mince pies, baked apple dumplings.

2136.--BILL OF FARE FOR A GAME DINNER FOR 30 PERSONS (November).

_First course_.

Hare Soup.

Puree of Grouse. Vase of Pheasant Soup.
Flowers.

Soup a la Reine.

_Entrees_.

Salmi of Fillets of Hare Salmi of
Widgeon. en Chevereuil. Woodcock.

Perdrixaux Choux.

Lark Pudding. Vase of Game Patties.
Flowers.

Curried Rabbit.

Salmi of Fillet of Pheasant Salmi of
Woodcock. and Truffles. Widgeon.

_Second Course_.

Larded Pheasants.
Leveret, larded and
stuffed.

Cold Pheasant Pie Vase of Hot raised Pie of
a la Perigord. Flowers. mixed Game.

Grouse.

Larded Partridges.

_Third Course_.

Snipes. Pintails. Ortolans.

Quails.

Golden Vase of Widgeon.
Plovers. Flowers.

Teal.

Wild Duck. Woodcock. Snipes.

_Entremets and Removes_.

Apricot Boudin a la Nesselrode. Maids of
Tart.