3 Pasty of Venison, a cold Hash.
4 A Leg of Mutton roast.
5 Four Turkey Chickens.
6 A Steak Pye.

_A Second Course._

1 Jane or Kid.
2 Rabbits.
3 Shovelers.
4 Sweet-bread Pye.
5 Olines, or pewit.
6 Pigeons.

_A bill of Fare for _July_._

Muskmelons.
1 Pottage of Capon.
2 Boil'd Pigeons.
3 A hash of Caponets.
4 A Grand Sallet.
5 A Fawn.
6 A Custard.

_A Second Course._

1 Pease, of French Beans.
2 Gulls four, two larded.
3 Pewits eight, four larded.
4 A quodling Tart green.
5 Portugal eggs, two sorts.
6 Buttered Brawn.
Selsey Cockles broil'd.

_A Bill of Fare for _August_._

Muskmelons.
1 Scotch collops of Veal.
2 Boil'd Breast of Mutton.
3 A Fricase of Pigeons.
4 A stewed Calves head.
5 Four Goslings.
6 Four Caponets.

_A Second Course._

1 Dotterel twelve, six larded
2 Tarts Royal of Fruit.
3 Wheat-ears.
4 A Pye of Heath-Pouts.
5 Marinate Smelts.
6 Gammon of Bacon.
Selsey Cockles.

_A Bill of Fare for _September_._

Oysters.
1 An Olio.
2 A Breast of Veal in stoffado.
3 twelve Partridg hashed.
4 A Grand Sallet.
5 Chaldron Pye.
6 Custard.

_A second Course._

1 Rabbits
2 Two herns, one larded.
3 Florentine of tongues.
4 8 Pigeons roast, 4 larded.
5 Pheasant pouts, 2 larded.
6 A cold hare pye.
Selsey cockles broil'd after.

_A bill of Fare for _October_._

Oysters.
1 Boil'd Ducks.
2 A hash of a loin of veal.
3 Roast Veal.
4 Two bran-geese roasted.
5 Tart Royal.
6 Custard.

_A second Course._

1 Pheasant, pouts, pigeons.
2 Knots twelve.
3 Twelve quails, six larded.
4 Potato pye.
5 Sparrows roast.
6 Turbut.
Selsey Cockles.

_A bill of Fare formerly used in Fasting days, and in _Lent_._

_The first Course._

Oysters if in season.
1 Butter and eggs.
2 Barley pottage, or Rice pottage.
3 Stewed Oysters.
4 Buttered eggs on toasts.
5 Spinage Sallet boil'd.
6 Boil'd Rochet or gurnet.
7 A jole of Ling.
8 Stewed Carp.
9 Oyster Chewits.
10 Boil'd Pike.
11 Roast Eels.
12 Haddocks, fresh Cod, or Whitings.
13 Eel or Carp Pye.
14 Made dish of spinage.
15 Salt Eels.
16