1872 The Gentleman's Table Guide (2nd edition)

DECEMBER.

Pn». Oysters,

Saxderne.

j Shevr}j.

[ Pur^ of Pheasant. 1

£0Up6.

Consomme of Pate d'ltalie.

Red Mullet, Caper Sauce. ' Cod and Oyster Sauce. Smelts. Partridge, with Cabbage. 'Mutton Cutlets&Mushrooms. Quenelles of Chicken.

) Johannisierff [ Cabinet.

1 Moselle Cup.

Sntrws.

r Boaed Tmkey and Celery V chamfasne. Sauce. f Burqumhj Roast Beef. ' J

lA.cmobcs, <

Snipe. Woodcock.

/

Plum Pudding. i Mince Pies.

Calf's Foot Jelly. Gateau of Apricots. Cheese Fritters. Dessert Ices.

. Brand}/.

^tocets. •

Liqueurs,

WINES. Malmsey,Madeira,Port, Claret, Amontilladc.

Hote.—See Edwd.Pahtridob & Co.'s Wine List,page 1.