1871 The Gentleman's Table Guide by E Ricket and C Thomas

FEBRUARY.

IJjira.

Madeira or Sherry,

Julienne.

Oyster.

Soups.

Filets of Sole d la Maitre d'H6tel. Turbot and Lobster Sauce. Smelts.

jFtsS.

Still Moselle.

Still Moselle, Champagne Cup, Champagne Cup. Champagne C^c).

Sweetbreads and Spinacb. 1 Cutlets ofMutton dla Eeforme '

(ffintrees.

Hemobes. | Boiled Capon and Tongue. I Hauncb of Mutton.

Snipe and Pintails.

ffiame.

Victoria Pudding. Charlotte Russe. Jelly. Ice Pudding.

Sherry, Liqueur,

Stoeets.

Finnon Haddock on Toast Devilled. Cheese Fritters

.) Port,

DESSERT WINfS. Burgundy, Claret, Port, Amontillado.