11. A Dish of young Turkeys.
12. A Potato Pie.
13. A couple of Caponets.
14. A Set Custard.
_The Second Course_
1. A Dish of Chickens rosted.
2. Souced Conger or Trouts.
3. An Artichoke Pie.
4. A Cold Baked Meat.
5. A Souced Pig.
6. A Dish of Partridges.
7. An Oringado Pie.
8. A Dish of Quails.
9. Another cold Baked Meat.
10. Fresh Salmon.
11. A Dish of Tarts.
12. A Joll of Sturgeon.
_The Third Course._
1. Dish of fried Perches.
2. A Dish of Green Pease.
3. A Dish of Artichokes.
4. A Dish of Lobsters.
5. A Dish of Prawns or Shrimps.
6. A Dish of Anchovies.
7. A Dish of pickled Oysters.
8. Two or three dried Tongues.
* * * * *
_Another Bill of Fare for Winter Season._
1. A Collar of Brawn.
2. A Capon and White Broth.
3. A boiled Gurnet.
4. A Dish of boiled Ducks or Rabbits.
5. A rosted Tongue and Udder.
6. A made Dish in Puff-Paste.
7. A Shoulder of Mutton with Oysters.
8. A Chine of Beef.
9. A Dish of Scotch Collops of Veal.
10. Two Geese in a Dish.
11. An Olive Pie.
12. A Pig.
13. A Loin of Veal.
14. A Lark Pie.
15. A Venison Pasty.
16. A Dish of Capons, two in a Dish or three.
17. A Dish of Set Custards.
_The Second Course._
1.
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