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Oranges and Lemons. 1 A side of Lamb 2 A souc't Pig. 3 Two couple of rabbits, two larded. 4 A duck and mallard, one larded. 5 Six teels, three larded. 6 A made dish, or Batalia-Pye. 7 Six woodcocks, 3 larded. 8 A warden pie, or a dish of quails. 9 Dried Neats tongues. 10 Six tame Pigeons, three larded. 11 A souc't Capon. 12 Pickled mushrooms, pickled Oysters, and Anchoves in a dish. 13 Twelve snites, six larded 14 Orangado Pye, or a Tart Royal of dried and wet suckets. 15 Sturgeon. 16 Turkey or goose pye. Jelly of five or six sorts, Lay Tarts of divers colours and ginger-bread, and other Sweet-meats. _A Bill of Fare for _February_._ 1 Eggs and Collops. 2 Brawn and Mustard. 3 A hash of Rabbits four. 4 A grand Fricase. 5 A grand Sallet. 6 A Chine of roast Pork. _A second Course._ 1 A whole Lamb roast. 2 Three Widgeons. 3 A Pippin Pye. 4 A Jole of Sturgeon. 5 A Bacon Tart. 6 A cold Turkey Pye. Jellies and Ginger-bread, and Tarts Royal. _A Bill of fare for _March_._ Oysters. 1 Brawn and Mustard. 2 A fresh Neats Tongue and Udder in stoffado. 3 Three Ducks in stoffado. 4 A roast Loin of Pork. 5 A pasty of Venison. 6 A Steak Pye. _A second Course._ 1 A side of Lamb. 2 Six Teels, three larded. 3 A Lamb-stone Pye. 4 200 of Asparagus. 5 A Warden-Pye. 6 Marinate Flounders. Jellies and Ginger-bread, and Tarts Royal. _A Bill of fare for _April_._ Oysters. 1 A Bisk. 2 Cold Lamb. 3 A haunch of venison roast. 4 Four Goslings. 5 A Turkey Chicken. 6 Custards of Almonds. _A second Course._ 1 Lamb, a side in joynts. 2 Turtle Doves eight. 3 Cold Neats-tongue pye. 4 8 Pidgeons, four larded. 5 Lobsters. 6 A Collar of Beef. Tansies. _A Bill of Fare for _May_._ 1 Scotch Pottage or Skink. 2 Scotch collops of mutton 3 A Loin of Veal. 4 An oline, or a Pallat pye. 5 Three Capons, 1 larded. 6 Custards. _A Second Course._ 1 Lamb. 2 A Tart Royal, or Quince Pye 3 A Gammon of Bacon Pie. 4 A Jole of Sturgeon. 5 Artichock Pie hot. 6 Bolonia Sausage. Tansies. _A bill of Fare for _June_._ 1 A shoulder of mutton hasht 2 A Chine of Beef.
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