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

SEPTEMBER.

Hcntt.

Grouse Pui-ee. Italienne.

' Madeirt, ' Sherry.

&0U{)6. 1

' Salmon Souchet.

. Johatmisbcrg

Sole au Gratin, Italienne. Brill and Slirimp Sauce.

jrtflfi.

Oyster Patties. Veal Cutlets d. la Eegent. Salmi of Grouse.

. Moselle Cup. j

OntrcM. •

Braized Fowls a la Financier. Saddle of Mutton.

, Champagne. ) I

Kemobed.

Boast Hare. Partridge. Tomato au Gratin. Lobster Salad.

Beaune. Chavipagve.

Game.

Puncb Jelly Charlotte d Busse. Cheese Souffle. Dessert Ices.

!

>. Port,

S>tDeets. <

DESSERT WINES. Imperial Tokay, Port, and Claret Note.—SeeEdwd.Pabteisoe & Co.'s Wine Liafc,page I.