Introductory material

For January.

1^st. Course

Small HamSoup Santé Slises Crimp'd CodTendlons Veal white

M^d. & whole Potatoes Rump Beef glaiz^d w^th. Harricott Brocoli

Pullet w^th. Oyster Sauce Whitings Broil'd Mock'd Turtle Raiz'd Lamb Pies

2^d. Course

Scollop Shells Wood Cocks Roast. Apple Fritters Stew'd Mushrooms

Triffle Shellfish in an Ornamented Ba^s. Jelly

Stew'd Cardoons Fry'd Puffs w^th. Sweetmeats Partridges Roast. Omlett w^th. Cullis

February.

1^st. Course

Frieandd Veal w^th. Sorrell Soup Cressey Petite Patties

Tongue w^th. M^d. Turnips Fillet Mutton Roasted w^th. Celleri Chickens Boil'd

Beef Pallets Rice Soup Cutlets Pork w^th. Stew'd red Cabbage

Crimp'd Seaite Water Soucher to remove Soup

2^d. Course

Golding Pippins Cream'd Capon Roasted Lobster Sallad

Forc'd Asparagus Sweetbread Roast Forc'd French Beans

Slic'd Brawn Teal Roast Ribband Blancmange

March.

1^st. Course

Soup and Boullie

Soles Fry'd and Boild

Crimp'd Cods Head

Soup ala Reine

2^d. Course

Harricott of Begetables Fillet Pork Roast. Potatoes Mash'd

Mash'd Turnips French Pie Leg Lamb and Spinach Veal Olives

3^d. Course

Marbree Jelly Turkey Roast. Tourte

Brocoli ala Sauce Pick'd Crabb Sausages

Pyrimid of Paste Large Pidgeons Roast. Pippins w^th. Rice

April.

1^st. Course

Tongue Boild &c. Mock'd Turtle Chickens w^th. Sweetbreads White

Sallad Beef Forc'd and Roasted w^th. Oy^s. Sauce Rice

Currie Vermiceli Soup Cutlets Lamb

Crimp'd Salmon & Fry'd Smelts Stew'd Tench to remove Soup

2^d. Course

Apricot tart w^th. Carrimel Levrett Roast Dutch Blancmange

Stew'd Cellery Prawnes Mushrooms Broild

Almond Cake Ducklings Roast. Apple Tart

May.

1^st. Course

Giblet Soup Mullets Broild Turbot Spring Soup

2^d. Course

Potatoes Each way Haunch Mutton roast Chickens Compotte of Pidgeons

Beef Tails Stew'd Ham Glaiz'd Vegetable Puffs Fry'd

3^d. Course

Jelly w^th. Strawberrys Green Goose Roast Goosberry Tart

Asparagus Ornament w^th. Flowers Artichoack Bottoms

Pine Apple Tartlets Turkey Poults Roast White Blancmange

June.

1^st. Course

Chicken Tourte Green Peas Soup Cutlets Mutton

Cauliflowers Roast Beef New Potatoes

Tendlons Veal w^th. Peas Crimp'd Trout Lambs Head Minc'd

2^d. Course

Shellfish Duckling Roast. French Beans ala Cream Cherry Tart

Sweetbread Roast. Jelly & Blancmange Neck House Lamb Roast.

Codling tart Cream'd Green Peas Pidgeons Roast. Plovers Eggs

July.

1^st. Course

Rabbits w^th. Onions Turtle Chickens

Garden Beans Calla Pash Cauliflower

Small Ham Glaiz'd Turtle Fillet Lamb w^th. Cucumbers

2 Small dishes Fish to remove Turtle

2^d. Course

Goosberry Cream in Cups Haunch Venison roast Apricot Tart

French Beans Pick'd Crabb Artichoak Bottoms

Raspberry Tourte Poullet roast. Mirangles

August.

1^st. Course

Brest Lamb w^th. Celleri Soles Each way Pullet w^th. Oy^s.

Potatoes Onion Soup Stew'd Spanish Onions

Fillet Beef Larded & Glaiz'd Salmon & Fry'd Fillets of Haddock Raiz'd Ham Pie

Small Chine Mutton Roasted to remove the Soup

2^d. Course

Orange Puffs Wheat Ears roast Jelly w^th. Peaches

Scollop Shells Frame Mushrooms Stew'd White

Almond Custards Levrett Roast Pulpton of Apples

September.

1^st. Course

Fricassee of Chickens a Pike Baked Fillet Mutton & Stew'd Endive

Fry'd Celleri Turnip Soup French Sallad

Fillet Pork Roast Crimp'd Cod and Fry'd Smelts Cutlets Veal Larded

2^d. Course

Ragout of Sweetbreads Partridges Roast Maceroni

Muffing pud^g. w^th. dry'd Cherries Chantillie Baskett Damson Tart

Eggs ala Trip Larks Roast Lambs Fry

October.

1^st. Course

Pidgeons ala Craupidine Johndoree Foule w^th. Trouffles Sauce

Cauliflower Partridge Soup Stew'd Spinach

Chicken Puffs Trout Rump Beef w^th. Spanish Onions

2^d. Course

Raspberry Tourte Wild Duck Roast Jellys

Fry'd Sweetbreads Ribs House Lamb Roast Oyster Attets

Apples Frosted Pheasant Roast Marrow Pud^g.

November.

1^st. Course

Pickle Tongue Forc'd Water Souchee Raiz'd Pie w^th. Macroni

Ragout of Vegetables Soup and Boullie Cauliflower & French Beans

Chickens w^th. Bershamelle Slices Cod Fry'd w^th. Oyster Sauce Cutlets Pork w^th. Fry'd Potatoes

Loine Veale ala Cream to remove Soup

2^d. Course

Fritters Wood Cocks Roast Coffee Cream

Jerusalem Artichoaks Potted Beef Moddled Stew'd Water Cresses

Preserved Apricot Tart Partridges Roast Golding Pippins w^th. Jelly

December.

1^st. Course

Leg Lamb w^th. Spinach Turbot Wings and Legs Fowles Glaiz'd

Pidgeon Tourte Hodge Podge Pickled Beet Roots

Pheasant Au Choux Crimp'd Cods Head Small Chine Mutton Roast

2^d. Course

Apple Tart w^th. Perfumed Cream Turkey Roast Potted Charr Pancakes

Stew'd Cardoons Brown Jellies Lambs Tails w^th. Bershamelle

Minced Pies Prawnes Snipes Roast Potatoe Pudding