Young Lamb cut in Joints, three Joints in a Dish Larded.
2. A couple of Fat Rabbets.
3. A Kickshaw fried or baked.
4. A Dish of rofted Mallards.
5. A Leash of Partridges.
6. A Pigeon Pie.
7. Four Woodcocks in a Dish.
8. A Dish of Teal, four or six.
9. A cold baked Meat.
10. A good Dish of Plover.
11. Twelve Snites in a Dish.
12. Two Dozen of Larks in a Dish.
13. Another cold baked Meat.
_The Third Course._
1. An Oister Pie hot.
2. A Dish of fried Puffs.
3. Three or four dried Neats Tongues.
4. A Joll of Sturgeon.
5. Laid Tarts in Puff-paste.
6. Pickled Oisters.
7. A Dish of Anchovies and Caveare.
8. A Warden Pie or Quince Pie.
_Note_, That when your last Course is ended, you must serve in your
Meat-Jellies, your Cheeses of several sorts, and your Sweet-meats.
* * * * *
_A Bill of Fare for lesser Feasts._
1. An Almond Pudding boiled or baked.
2. A Dish of boiled Pigeons with Bacon.
3. A Leg of Mutton, boiled with good Sauce, or a leg of Pork.
4. A Dish of rosted Olives of Veal.
5. A Dish of Collops and Eggs.
6.A piece of rosted Beef.
7. A Dish of Scotch Collops.
8. A Loin of Veal.
9. A fat Pig rosted.
10. Two Turkies in a Dish.
11. A Venison Pasty.
12. A Dish of Pheasants or Partridges.
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