A BILL OF FARE
FOR EVERY
SEASON OF THE
YEAR

For JANUARY

First Course

Collar of Brawn

Bisque of Fish

Soup with Vermicelly

Orange Pudding with Patties Chine and Turkey

Lamb Pasty

Roasted Pullets with Eggs Oyster Pye

Roast. Lamb in Joints Grand Sallad with Pickles

Second Course

Wild Fowl of all Sorts

Chine of Salmon boiled with Smelts

Fruit of all Sorts Jole of Sturgeon Collared Pig

Dried Tongues, with Salt Sallads

Marinated Fish

Another First Course

Soup a-la-royal

Carp Blovon

Tench stew., with pitch-cocked Eels Rump of Beef a-la-braise

Turkeys a-la-daube

Wild Ducks comportd

Fricand of Veal, with Veal Olives

Another Second Course

Woodcocks

Pheasants

SahOgondin

Patridge Poults Bisque of Lamb Oyster Loaves Cutlets

Turkeys Livers forced

Pippins Stewed

For FEBRUARY

First Course

Soup Lorain

Turbot boil., with Oysters and Shrimps Grand Patty

Hen Turkeys with Eggs

Marrow Puddings

Stewed Carps and Broiled Eels

Spring Pye

Chine of Mutton with Pickles

Dish of Scotch Collops

Dish of Salmigondin

Second Course

Fat Chickens and Tame Pigeons

Asparagus and Lupins

Tansy and Fritters

Dish of Fruit of Sorts

Dish of Fried So.

Dish of Tarts, Custards, and Cheesecakes

Another First Course

Soup a-la-Princesse

Fish, the best you can get

Calf’s Head hashed

Pullets a-la Royal

Kettle Drums Beef Collops French Patti. Pupton of Veal