COLOURED PLATES.
Reading edition
Apples in custard
Beef, round of, boiled Roast sirloin of
Calf's head, boiled Charlotte aux pommes Cod's head and shoulders Crab, dressed
Duck, wild Ducks, couple of, roast
Eggs, poached, and spinach
Fowl, boiled with cauliflower Roast, with watercresses Fruits, centre dish of various
Goose, roast Grouse
Ham, cold glazed Hare, roast
Jelly, two colours of
Lobsters, dressed
Mackerel, boiled Mutton cutlets and mashed potatoes Haunch of roast Saddle of roast Mutton, shoulder of roast
Oysters, scalloped
Partridge Pheasant Pie, raised Pig, sucking, roast or baked Pigeon Plum-pudding, Christmas, in mould
Rabbit, boiled Or fowl, curried Raspberry cream Rissoles
Salmon, boiled Snipe Soles, dish of filleted Spinach and poached eggs Strawberries, au naturel, in ornamental flower-pot
Tongue, cold boiled Trifle Turbot, or brill, boiled Turkey, roast
Veal, fricandeau of Vol-au-vent
Whiting, dish of, fried Woodcock