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Second Course (Roast pigeons)

Roast pigeons.

Chester pudding.

Rissoles. (Vase.) Potatoe balls (Epergne.) (Vase.) Sweetbreads Calf's-feet jelly (Vase.) Apricot cream, in shape. (Epergne.) Stewed lamperns.

Remove Quarter of lamb.

Cake Blancmange. (Vase.) and custard.

Vegetables-young potatoes, asparagus, Pea-fowl. cauliflower, on side-table.

Remove-Rhubarb tart. (h) BILL OF FARE FOR 8 COVERS IN