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Partridge.

Cheese as usual.

DESSERT.

Orange Chips. Dry Preserves.

Wet Preserves. Wafers.

SOUPS.

_Almond Soup._

Take lean beef or veal, about eight or nine pounds, and a scrag of
mutton; boil them gently in water that will cover them, till the gravy
be very strong and the meat very tender; then strain off the gravy and
set it on the fire with two ounces of vermicelli, eight blades of mace,
twelve cloves, to a gallon. Let it boil till it has the flavour of the
spices. Have ready one pound of the best almonds, blanched and pounded
very fine; pound them with the yolks of twelve eggs, boiled hard, mixing
as you pound them with a little of the soup, lest the almonds should
grow oily. Pound them till they are a mere pulp: add a little soup by
degrees to the almonds and eggs until mixed together. Let the soup be
cool when you mix it, and do it perfectly smooth. Strain it through a
sieve; set it on the fire; stir it frequently; and serve it hot. Just
before you take it up add a gill of thick cream.

_Asparagus Soup._

Put five or six pounds of lean beef, cut in pieces and rolled in flour,
into your stewpan, with two or three slices of bacon at the bottom: set
it on a slow fire and cover it close, stirring it now and then, till
your gravy is drawn; then put in two quarts of water and half a pint of
pale ale; cover it close and let it stew gently for an hour. Put in some
whole pepper and salt to your taste. Then strain out the liquor and take
off the fat; put in the leaves of white beet, some spinach, some cabbage
lettuce, a little mint, sorrel, and sweet marjoram, pounded; let these
boil up in your liquor. Then put in your green tops of asparagus, cut
small, and let them boil till all is tender. Serve hot, with the crust
of a French roll in the dish.

_Another._

Boil three half pints of winter split peas; rub them through a sieve;
add a little gravy; then stew by themselves the following
herbs:--celery, a few young onions, a lettuce, cut small, and about half
a pint of asparagus, cut small, like peas, and stewed with the rest;
colour the soup of a pea green with spinach juice; add half a pint of
cream or good milk, and serve up.

_Calf's Head Soup._

Take a knuckle of veal, and put as much water to it as will make a good
soup; let it boil, skimming it very well. Add two carrots, three
anchovies, a little mace, pepper, cele