thin, lay it in a
dish, & with a spoon take out Galentine, & lay it upon the bread
with red wine and powder of Cinamon; then cut a gobbin of Lamprey,
mince it thin, and lay it in the Gallentine, and set it on the fire
to heat. _Fresh herring_, with salt and wine, _Shrimps_ well
pickled, _Flounders_, _Gudgeons_, _Minews_, and Muskles, Eels, and
Lampreys, Sprats is good in few, musculade in worts, oysters in few,
oysters in gravy, minews in porpus, salmon in jelly white and red,
cream of almonds, dates in comfits, pears and quinces in sirrup,
with parsley roots, mortus of hound fish raise standing.

_Sauces for Fish._

Mustard is good for salt herring, salt fish, salt conger, salmon,
sparling, salt eel and ling; vinegar is good with salt porpus,
turrentine, salt sturgeon, salt thirlepole, and salt whale, lamprey
with gallentine; verjuyce to roach, dace, bream, mullet, flounders,
salt crab and chevin with powder of cinamon and ginger; green sauce
is good with green fish and hollibut, cottel, and fresh turbut; put
not your green sauce away for it is good with mustard.

_Bills of _FARE_ for every Season in the Year; also how to set
forth the _MEAT_ in order for that Service, as it was used
before Hospitality left this Nation._

_A Bill of Fare for _All-Saints-Day_, being _Novemb. 1_._

Oysters.
1 A Collar of brawn and mustard.
2 A Capon in stewed broth with marrow-bones.
3 A Goose in stoffado, or two Ducks.
4 A grand Sallet.
5 A Shoulder of Mutton with oysters.
6 A bisk dish baked.
7 A roast chine of beef.
8 Minced pies or chewits of capon, tongue, or of veal.
9 A chine of Pork.
10 A pasty of venison.
11 A swan, or 2 geese roast.
12 A loyn of veal.
13 A French Pie of divers compounds.
14 A roast turkey.
15 A pig roast.
16 A farc't dish baked.
17 Two brangeese roasted, one larded.
18 Souc't Veal.
19 Two Capons roasted, one larded.
20 A double bordered Custard.

_A Second Course for the same Mess._

Oranges and lemons.
1 A souc't pig.
2 A young lamb or kid roast.
3 Two Shovelers.
4 Two Herns, one larded.
5 A Potatoe-Pye.
6 A duck and mallard, one larded.
7 A souc't Turbut.
8 A couple of pheasants, one larded.
9 Marinated Carp, or Pike, or Bream.
10 Three brace of partridg, three larded.
11 Made Dish of Spinage cream baked.
12 A roll of beef.
13