Regency Dish: A Bill of Fare and Soupe a la Reine

Enjoy this bill of fare and recipe from A Complete System of Cookery, on a Plan Entirely New, Consisting of Every Thing that is Requisite for Cooks to Know in the Kitchen Business
Containing Bills of Fare for Every Day in the Year, and Directions to Dress Each Dish; Being One Year’s Work at the Marquis of Buckingham’s from the 1st of January to the 31st of December, 1805 (1806).  Defintely a meat heavy menu!