b, stuffed.
Two Roast Fowls.
Mayonnaise of Salmon.
Epergne, with Flowers.
Mayonnaise of Trout.
Tongue, garnished.
Boiled Fowls and Bechamel Sauce.
Collared Eel.

[Column 4]
Veal-and-Ham Pie.
Lobster Salad.
Savoy Cake.
Dish of Lobster, cut up.
Lobster Salad.
Boar's Head.
Pigeon Pie.
Lobster Salad.
Dish of Lobster, cut up.
Lobster Salad.
Charlotte Russe a la Vanille.
Veal and Ham Pie.
Dish of Lobster, cut up.

_Note_.--The length of the page will not admit of our giving the dishes
as they should be placed on the table; they should be arranged with the
large and high dishes down the centre, and the spaces filled up with the
smaller dishes, fruit, and flowers, taking care that the flavours and
colours contrast nicely, and that no two dishes of a sort come together.
This bill of fare may be made to answer three or four purposes, placing
a wedding cake or christening cake in the centre on a high stand, if
required for either of these occasions. A few dishes of fowls, lobster
salads, &c. &c., should be kept in reserve to replenish those that are
most likely to be eaten first. A joint of cold roast and boiled beef
should be placed on the buffet, as being something substantial for the
gentlemen of the party to partake of. Besides the articles enumerated in
the bill of fare, biscuits and wafers will be required, cream-and-water
ices, tea, coffee, wines, liqueurs, soda-water, ginger-beer, and
lemonade.

BREAKFASTS.

2144. It will not be necessary to give here a long bill of fare of cold
joints, &c., which may be placed on the side-board, and do duty at the
breakfast-table. Suffice it to say, that any cold meat the larder may
furnish, should be nicely garnished, and be placed on the buffet.
Collared and potted meats or fish, cold game or poultry, veal-and-ham
pies, game-and-Rump-steak pies, are all suitable dishes for the
breakfast-table; as also cold ham, tongue, &c. &c.

2145. The following list of hot dishes may perhaps assist our readers in
knowing what to provide for the comfortable meal called breakfast.
Broiled fish, such as mackerel, whiting, herrings, dried haddocks, &c.;
mutton chops and rump-steaks, broiled sheep's kidneys, kidneys a la
maitre d'hotel, sausages, plain rashers of bacon, bacon and poached
eggs, ham and poached eggs, omelets, plain boiled eggs, oeufs-au-plat,
poached eggs on toast, muffins, toast, marmalade, butter, &c. &c.

2146. In the summe