1. Mulligatawny soup; fillet steak with mushroom ketchup; baked batter pudding. 2. Flounders water souchet; piece of best end neck of mutton roasted; steamed semolina pudding, lemon sauce. 3. Potato soup; steak and kidney pudding; apples stewed in syrup. 4. Filleted plaice (dressed white); veal cutlets, bacon, and baked tomatoes; cheese fondu. 5. Lobster salad; stewed breast of mutton; cake fritters. 6. Brown onion soup; roast fillet of beef; Spanish rice. 7. Slices of cod fried; toad-in-the-hole; Melbourne pudding. 8. Curried eggs; Irish stew; rice meringue. 9. Potiron; beef steak stewed with vegetables; blancmange. 10. Baked haddock; calves' heart roasted; bread-and-jam pudding. 11. Shrimp toast; roast fillet of mutton; strawberry cream. 12. Turnip soup; breast of veal stewed; apple charlotte. 13. Fried mackerel; boiled rabbit and onion sauce; cheese toast. 14. Brunoise; stewed mutton cutlets; baked rice pudding. 15. Fried herrings, mustard sauce; rump-steak aux fines herbes; jam roll. 16. Dressed crab; boiled knuckle of mutton with caper sauce; bread-and-butter fritters. 17. Tomato soup; mutton cutlets with onion puree; cocoanut pudding. 18. Fried smelts; a currie; boiled batter pudding. 19. Vegetable soup; rump steak; macaroni cheese. 20. Stewed fish; leg of mutton cutlet; raspberry sponge. 21. Vegetable marrow soup; one rib of beef (boned and rolled) roasted; tapioca pudding. 22. Fried soles; pounded meat cutlets in Italian paste with sauce; macaroni with tomato sauce. 23. Fried whiting; boiled knuckle of veal with parsley and butter, and grilled bacon; baked currant pudding. 24. Semolina soup; part of loin of pork roasted; Spanish souffle. Vegetables, though, of course, they are an important part of dinner, are not given, as they must vary according to the month of the year. The recipes which follow are as little complicated as possible. _Mulligatawny Soup (without meat)._--Cut two onions and a small carrot into thin slices, put them into a stewpan with one ounce of butter, turn them about until they are a nice brown colour, but not burnt, then add a sprig of parsley and half an apple, stir in three teaspoonfuls of curry powder, add a pint and a half of hot stock from bones, or of hot water and a little piece of lean bacon, or a small bacon bone if you have one; let the soup simmer for an hour, skim the fat off, strain the soup, put it back in the saucepan, add to it the juice of half a lemon and a dessertspoonful of flour that has been baked a very light brown and mixed with a piece of butter the size of a pigeon's egg; salt to taste. Serve the soup very hot, and hand rice as boiled for curry with it.