10. A Carp Pie cold, or Lamprey Pie.
_The Second Course to the Same._
1. A Dish of Eels spitchcockt.
2. A Chine of Salmon broiled.
3. A Dish of Oysters fryed.
4. An Apple pie buttered.
5. A Dish of fryed Smelts.
6. A Dish of buttered Shrimps.
7. A Dish of Skirrets fryed.
8. Two lobsters in a Dish.
9. A Dish of pickled Oysters.
10. A Dish of Anchovies.
When all these are taken away, then serve in your Cheeses of all sorts,
and also your Creams and Jellies, and Sweet-meats after them, if they be
required.
Thus I have done with the Bills of Fare in Great Houses, although it be
impossible to name half which are in season for one Meal; but this will
serve you for the number of Dishes, and any Person who is ingenious,
may leave out some, and put in other at pleasure.
* * * * *
_A Bill of Fare for Gentlemens Houses of Lesser Quality, by which you
may also know how to order any Family beneath another, which is very
requisite._
_The First Course in Summer season._
1. A Boiled Pike or Carp stewed.
2. A very fine Pudding boiled.
3. A Chine of Veal, and another of Mutton.
4. A Calves head Pie.
5. A Leg of Mutton rosted whole.
6. A couple of Capons, or a Pig, or a piece of rost Beef, or boiled
Beef.
7.
Pages:
192
193
194
195
196
197
198
199
200
201
202
203
204
205
206
207
208
209
210
211
212
213
214
215
216