_
1. A Collar of Brawn.
2. A Capon and White Broth, or two boiled Rabbits.
3. Two rosted Neats Tongues and an Udder between them.
4. A Chine of Beef rosted.
5. A made Dish in Puffpaste.
6. A Shoulder of Mutton stuffed with Oysters.
7. A fine Sallad of divers sorts of Herbs and Pickles.
8. An Eel Pie or some other Pie.
9. Three young Turkies in a Dish.
10. A Dish of souced Fish, what is most in season.
_The Second Course in Winter in great Houses._
1. A Quarter of Lamb rosted, the Joints Larded with several things, and
rosted asunder.
2. A Couple of Rabbits.
3. A Kickshaw fried.
4. A Dish of Mallard or Teals.
5. A Cold Venison Pasty, or other cold Baked meat.
6. A Dish of Snites.
7. A Quince or Warden Pie.
8. A Dish of Tarts.
9. A Joll of Sturgeon.
10. A Dish of pickled Oysters.
* * * * *
_A Bill of Fare for Fish Days in Great Houses and at familiar Times._
1. A Dish of Milk, as Furmity, or the like.
2. A Dish of stewed Oysters or buttered Eggs.
3. A boiled Gurnet, or such like.
4. A Dish of Barrel Cod buttered.
5. A Dish of Buttered Loaves or fryed Toasts.
6. A Pasty made of a Joll of Ling.
7. A Potato Pie, or Skirret Pie.
8. A Dish of Plaice or Flounders.
9. A Piece of salt Salmon.
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