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._

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.

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