with a Pudding in the belly.

9. A Venison Pasty.

10. A Chicken Pie.

11. A Dish of young Turkeys.

12. A Potato Pie.

13. A couple of Caponets.

14. A Set Custard.

_The Second Course_

1. A Dish of Chickens rosted.

2. Souced Conger or Trouts.

3. An Artichoke Pie.

4. A Cold Baked Meat.

5. A Souced Pig.

6. A Dish of Partridges.

7. An Oringado Pie.

8. A Dish of Quails.

9. Another cold Baked Meat.

10. Fresh Salmon.

11. A Dish of Tarts.

12. A Joll of Sturgeon.

_The Third Course._

1. Dish of fried Perches.

2. A Dish of Green Pease.

3. A Dish of Artichokes.

4. A Dish of Lobsters.

5. A Dish of Prawns or Shrimps.

6. A Dish of Anchovies.

7. A Dish of pickled Oysters.

8. Two or three dried Tongues.

* * * * *

_Another Bill of Fare for Winter Season._

1. A Collar of Brawn.

2. A Capon and White Broth.

3. A boiled Gurnet.

4. A Dish of boiled Ducks or Rabbits.

5. A rosted Tongue and Udder.

6. A made Dish in Puff-Paste.

7. A Shoulder of Mutton with Oysters.

8. A Chine of Beef.

9. A Dish of Scotch Collops of Veal.

10. Two Geese in a Dish.

11. An Olive Pie.

12. A Pig.

13. A Loin of Veal.

14. A Lark Pie.

15. A Venison Pasty.

16. A Dish of Capons, two in a Dish or three.

17. A Dish of Set Custards.

_The Second Course._

1. Young Lamb cut in Joints, three Joints in a Dish Larded.

2. A couple of Fat Rabbets.

3. A Kickshaw fried or baked.

4. A Dish of rofted Mallards.

5. A Leash of Partridges.

6. A Pigeon Pie.

7. Four Woodcocks in a Dish.

8. A Dish of Teal, four or six.

9. A cold baked Meat.

10. A good Dish of Plover.

11. Twelve Snites in a Dish.

12. Two Dozen of Larks in a Dish.

13. Another cold baked Meat.

_The Third Course._

1. An Oister Pie hot.

2. A Dish of fried Puffs.

3. Three or four dried Neats Tongues.

4. A Joll of Sturgeon.

5. Laid Tarts in Puff-paste.

6. Pickled Oisters.

7. A Dish of Anchovies and Caveare.

8. A Warden Pie or Quince Pie.

_Note_, That when your last Course is ended, you must serve in your
Meat-Jellies, your Cheeses of several sorts, and your Sweet-meats.

* * * * *

_A Bill of Fare for lesser Feasts._

1. An Almond Pudding boiled or baked.

2. A Dish of boiled Pigeons with Bacon.

3. A Leg of Mutton, boiled with good Sauce, or a leg of Pork.

4. A Dish of rosted