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Classic
Cook Books
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page 315
(SECOND COURSE.)
Beef Cecils.
Salad.
Fruit Pie.
Potatoes, in a shape.
Fore-quarter of Lamb roasted.
SEVEN AND SEVEN.
(FIRST COURSE.)
Broiled Salmon.
(Remove--Chine of Pork.)
Stewed Spinach.
Mince-Pies.
Peas Soup.
Oxford Dumplings.
Pea Pudding.
Fillet of Veal.
(potatoes and mashed Turnips, on side table.)
(SECOND COURSE.)
Ragout of Palates.
Orange Fool.
Potted Beef.
Curd Star with whip.
Collared Eel.
Stewed pears.
Pheasant.
(Bread-sauce, on side table.)
(FIRST COURSE.)
Cod's head and shoulders.
(Remove--boiled Turkey.)
Currie of Rabbit.
Patties.
Giblet Soup.
Eel Pie.
Boiled Neck of Mutton, 7 Bones.
Small Leg of Pork.
Four small Dishes of Vegetables may be put round the Soup, or two served at
the side table.
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Classic
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