144 61 75 6 *37 *57 *75 161 130 70 181 *34 142 I 47 *54 9a *47 lOI *52 *39 5* *79 169 .15 Pur^e de chicoree concombre crcvettes pois verts ,, ,, a la Royale rognons lomaies topinambours St. Marceau . Queue de bceuf clair . >1 I. Scotch broth Soup, almond beans Bologna Cainiilia Ceylon milk with Frenc balls Chicken giblet (clea Clear mock turtle mulligatunny ox-tail . with crusts with lettuce with poached with snow ‘ Cucumber (purde) Eliza Endive (purde) Gamekeeper’s . Green pea custard ,, puree II It (St. Housewife’s (clear) ,, (purde^ Jacquelaine Jerusalem artichoke Julienne . Kidney (purde) ) egg- Mai enu PAGE 56 21 82 87 *73 65 *19 106 *77 12 1 10 164 79 17* 142 16 I 92 152 12 26 3* 4* 70 2T *54 56 *59 *73 67 *77 61 75 *47 106 126 65 85 i4 INDEX. 1 86 Soup, Lentil ,, Meissonier (puree) . ,, Minced cabbage ,, Mixed vegetable (puree) ,, Mulligatunny clear . ,, ,, maigre ,, ,, thick ,, Mussel ,, Oyster ,, Pepper-pot ,, Pheasant ,, Portuguese ,, Potato with leeks . ,, Red lentil (a la Comi) ,, Reunion . ,, Scotch broth . ,, Shrimp purde . ,, Sorrel ,, St. Germain ,, St. Malo . ,, The little stock-pot . ,, Thick giblet ,, ,, mulligatunny ,, ,, ox-tad . ,, Tomato . ,, Velvet ,, Water-zootjd . ,, White fish Water-zootje I'AliK 167 144 130 152 139 101 51 179 137 161 167 157 164 82 123 169 175 97 47 101 no 119 35 149 6 149 Salmon marinaded „ ragout of ,, slice of grilled ,, ,, with ravigote ,, with rice ,, trout Chivry sauce ,, M marinaded . ,, ,, with salad . Scallops baked . Seabream with herbs Shrimps in croustades ‘Smelts baked ,, on skewers, Indian wa> ,, on toast . ,, stuffed and fried Sole a la Colbert ,, ,, Daumon ,, baked ,, fried in batter (orlys) ,, „ in pieces Trout k la meuniere . Turbot k la Parmentier ,, fillets k la Morny . Whitebait .... ,, devilled ,, mock . Whiting baked on the dish ,, puddings ,, stuffed and baked ,, with Portuguese sauce J'AGK M7 &0 152 83 124 76 176 127 II6 42 X07 133 169 57 7 61 131 171 93 183 142 135 173 *7 »75 177 66 13 i6( 27 FISH Prill fillets with Provengale sauce ,, with red wine . Chicken turbot with herbs Cod, siice of, with oysters . Dabs fried Eels ,, tartare sauce ,, stewed .... Flounders fried .... Gurnard a la St. Malo ,, Wyvern’s way Haddock ,, . Halibut with mussels Herrings (fresh), boned and baked ,, fillets of, k la Zingara. ,, ,, sharp sauce . John Dory, baked ,. ,, with oysters . Lobster croquettes a la militaire Mackerel fillets, fennel sauce ,, ,, horseradish sauce Mullet (grey) baked . » (red) . Oysters tiaketl .... „ fried on skewer.s . Pl.nicc, cre.iin of . 22 102 '79 131 140 124 '75 98 7' 2 '3 III 48 32 52 '57 >44 88 "9 126 167 164 '54 relev£s. P.ecfsteak pie (Dubois) Breast of lamb with tartare sauce „ mutton k la Milanaise ,, veal braised Brisket of beef in jelly Calf’s head baked .... Chump of veal, sauce soubise tomatde Fricandeau with Brussels sprouts Leg of lamb k la Bercy Loin ,, with green pea.s ,, pork with curled cabbage Neck of mutton with salsify ,, veal with sprouts . Porterhouse steak .... Rabbit pie Rib-steak k la Tyrolienne . ,, grilled, with vegetables . ,, Stewed, with soi*rel . 120 71 36

AI-modernized reading of the original text

*37 *57 *75 *34 *54 9a *47 lOI *52 *39 5* *79 .15 Pur^e de chicoree concombre crcvettes pois verts ,, ,, a la Royale rognons lomaies topinambours St. Marceau . Queue de bceuf clair . >1 I. Scotch broth Soup, almond beans Bologna Cainiilia Ceylon milk with Frenc balls Chicken giblet (clea Clear mock turtle mulligatunny ox-tail . with crusts with lettuce with poached with snow ‘ Cucumber (purde) Eliza Endive (purde) Gamekeeper’s . Green pea custard ,, puree II It (St. Housewife’s (clear) ,, (purde^ Jacquelaine Jerusalem artichoke Julienne . Kidney (purde) ) egg- Mai enu *73 *19 *77 1 10 17* 3* 4* 2T *54 *59 *73 *77 *47 1 86 Soup, Lentil ,, Meissonier (puree) . ,, Minced cabbage ,, Mixed vegetable (puree) ,, Mulligatunny clear . ,, ,, maigre ,, ,, thick ,, Mussel ,, Oyster ,, Pepper-pot ,, Pheasant ,, Portuguese ,, Potato with leeks . ,, Red lentil (a la Comi) ,, Reunion . ,, Scotch broth . ,, Shrimp purde . ,, Sorrel ,, St. Germain ,, St. Malo . ,, The little stock-pot . ,, Thick giblet ,, ,, mulligatunny ,, ,, ox-tail . ,, Tomato . ,, Velvet ,, Water-zootje . ,, White fish Water-zootje I'AliK no Salmon marinaded „ ragout of ,, slice of grilled ,, ,, with ravigote ,, with rice ,, trout Chivry sauce ,, M marinaded . ,, ,, with salad . Scallops baked . Seabream with herbs Shrimps in croustades ‘Smelts baked ,, on skewers, Indian wa> ,, on toast . ,, stuffed and fried Sole a la Colbert ,, ,, Daumon ,, baked ,, fried in batter (orlys) ,, „ in pieces Trout k la meuniere . Turbot k la Parmentier ,, fillets k la Morny . Whitebait .... ,, devilled ,, mock . Whiting baked on the dish ,, puddings ,, stuffed and baked ,, with Portuguese sauce J'AGK M7 &0 *7 »75 i6( FISH Prill fillets with Provengale sauce ,, with red wine . Chicken turbot with herbs Cod, siice of, with oysters . Dabs fried Eels ,, tartare sauce ,, stewed .... Flounders fried .... Gurnard a la St. Malo ,, Wyvern’s way Haddock ,, . Halibut with mussels Herrings (fresh), boned and baked ,, fillets of, k la Zingara. ,, ,, sharp sauce . John Dory, baked ,. ,, with oysters . Lobster croquettes a la militaire Mackerel fillets, fennel sauce ,, ,, horseradish sauce Mullet (grey) baked . » (red) . Oysters tiaketl .... „ fried on skewer.s . Pl.nicc, cre.iin of . '79 '75 7' '3 '57 >44 "9 '54 relev£s. P.ecfsteak pie (Dubois) Breast of lamb with tartare sauce „ mutton k la Milanaise ,, veal braised Brisket of beef in jelly Calf’s head baked .... Chump of veal, sauce soubise tomatde Fricandeau with Brussels sprouts Leg of lamb k la Bercy Loin ,, with green pea.s ,, pork with curled cabbage Neck of mutton with salsify ,, veal with sprouts . Porterhouse steak .... Rabbit pie Rib-steak k la Tyrolienne . ,, grilled, with vegetables . ,, Stewed, with soi*rel .

Fifty dinners