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

DECEMBER.

Ititttt. Oysters.

Sauterne.

Puree of Pheasant. Consomme of Pate d'ltalie. Bed Mullet, Caper Sauce. Cod and Oyster Sauce. Smelts. Partridge, with Cabbage. IMutton Cutlets&Mushrooms. ' Quenelles of Chicken. f Boiled Turkey and Celery Sauce. Eoast Beef.

Sheri-y.

£ou{ig.

Johannisberg Cabinet.

Moselle Cup,.

ISntmB.

^ Champagne, >• Burgundy j Cup.

kiemfrbes.

Snipe.

Woodcock.

Plum Pudding. Mince Pies. Calf's Foot Jelly. Gateau of Apricots. Cheese Fritters. Dessert Ices.

, Brandy.

Sitoerts.

.

lAgueurs.

WINES. Malmsey, Madeira, Port, Claret, Amontillado.