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.

13. A Dish of Custards in little China Pots.

_The Second Course._

1. Three or four Joints of Lamb rosted asunder, though never so small.

2. A Couple of Rabbits.

3. A Dish of Mallard, Teal or Widgeon.

4. A Leash of Partridges or Woodcocks.

5. A Pigeon Pie.

6. A Dish of Plovers or Snites.

7. A Dish of fat Chickens rosted.

8. A Warden or Quince Pie.

9. A Sowced Pig.

10. A Dish of Tarts of several sorts.

11. A Dish of Lobsters, or Sturgeon.

12. A Dish of pickled Oysters.

* * * * *

_A Bill of Fare for Fish Days and Fasting Days in Ember week, or in
Lent._

1. A Dish of Butter newly Churned.

2. A Dish of Rice Milk or Furmity.

3. A Dish of Buttered Eggs.

4. A Dish of stewed Oysters.

5. A Dish of Gurnets boiled.

6. A boiled Sallad.

7. A boiled Pike or two Carps stewed.

8. A Dish of Buttered Loaves.

9. A Pasty of Ling.

10. A Dish of Buttered Salt Fish.

11. A Dish of Smelts.

12. A Dish of White Herrings broiled.

13. A Potato Pie or Skirret Pie.

14. A Dish of Flounders fryed.

15. An Eel Pie or Carp Pie.

16. A Dish of fryed Whitings.

17. A Dish of Salt Salmon.

18. A Dish of Custards.

19. A Joll of Sturgeon.

20. A Dish of Pancakes or Fritters.

_The Second Course._

1. 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