A Dish of Eels spichcockt.
2. A Fricasie of Eels.
3. A Dish of fryed Puffs.
4. A Dish of Potatoes stewed.
5. A Dish of fryed Oysters.
6. A Dish of blanched Manchet.
7. An Oyster Pie with Parsneps.
8. A Pippin Pie Buttered.
9. A Dish of Buttered Shrimps.
10. Two Lobsters rosted.
11. A Dish of Tarts of Herbs.
12. A Dish of souced Fish.
13. A Dish of pickled Oysters.
14. A Dish of Anchovies and Caveare.
* * * * *
_A Bill of Fare without feasting; only such a number of Dishes as are
used in Great and Noble Houses for their own Family, and for familiar
Friends with them._
_The First Course in Summer Season._
1. A Fine Pudding boiled or baked.
2. A Dish of boiled Chickens.
3. Two Carps stewed or a boiled Pike.
4. A Florentine in Puff-Paste.
5. A Calves head, the one half hashed, and the other broiled.
6. A Haunch of Venison rosted.
7. A Venison Pasty.
8. A Couple of fat Capons, or a Pig, or both.
_The Second Course._
1. A Dish of Partridges.
2. An Artichoke Pie.
3. A Dish of Quails.
4. A cold Pigeon Pie.
5. A Souced Pig.
6. A Joll of fresh Salmon.
7. A Dish of Tarts of several sorts.
8. A Westphalia Gammon and dried Tongues about it.
* * * * *
_A Bill of Fare in Winter in Great Houses.
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