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.
3 Pasty of Venison, a cold Hash.
4 A Leg of Mutton roast.