A Sallad, the best in season.
_The Second Course to the same._
1. A Dish of fat Chickens rosted.
2. A cold Venison Pasty.
3. A Dish of fryed Pasties.
4. A Joll of fresh Salmon.
5. A couple of Lobsters.
6. A Dish of Tarts.
7. A Gammon of Bacon or dried Tongues.
After these are taken away, then serve in your Cheese and Fruit.
_Note_, That this Bill of Fare is for Familiar times.
* * * * *
_A Bill of Fare for Gentlemens Houses at Familiar Times Winter Season._
_The First Course._
1. A Collar of Brawn.
2. A rosted Tongue and Udder.
3. A Leg of Pork boiled.
4. A piece of rost Beef.
5. A Venison Pasty or other Pie.
6. A Marrow Pudding.
7. A Goose, or Turkie, or Pig.
8. A Sallad of What's in season.
_The Second Course to the same._
1. Two Joints of Lamb rosted.
2. A Couple of Rabbits.
3. A Dish of wild Fowl or Larks.
4. A Goose or Turkie Pie cold.
5. A fryed Dish.
6. Sliced Venison cold.
7. A Dish of Tarts or Custards.
8. A Gammon of Bacon, or dried Tongues, or both in one Dish.
When these are taken away, serve in your Cheese and Fruit as before I
have told you.
* * * * *
_A Bill of Fare for Gentlemens Houses upon Fish Days, and at Familiar
Times.
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