9. Potiron; beef steak stewed with vegetables; blancmange.

10. Baked haddock; calves' heart roasted; bread-and-jam pudding.

11. Shrimp toast; roast fillet of mutton; strawberry cream.

12. Turnip soup; breast of veal stewed; apple charlotte.

13. Fried mackerel; boiled rabbit and onion sauce; cheese toast.

14. Brunoise; stewed mutton cutlets; baked rice pudding.

15. Fried herrings, mustard sauce; rump-steak aux fines herbes; jam
roll.

16. Dressed crab; boiled knuckle of mutton with caper sauce;
bread-and-butter fritters.

17. Tomato soup; mutton cutlets with onion purée; cocoanut pudding.

18. Fried smelts; a currie; boiled batter pudding.

19. Vegetable soup; rump steak; macaroni cheese.

20. Stewed fish; leg of mutton cutlet; raspberry sponge.

21. Vegetable marrow soup; one rib of beef (boned and rolled) roasted;
tapioca pudding.

22. Fried soles; pounded meat cutlets in Italian paste with sauce;