At two o'clock dinner was served. If it was boiled-beef day, the broth was served in porringers, bread or oat-cake being crumbled into it with herbs. When it was not boiled-beef day, they had fresh meat or poultry (the latter only seldom), and, in season, what are called in the accounts "pateridges"--it really matters little how a bird is spelled, provided it is well cooked and ready to be eaten. The invariable rule of the house was to have two joints a week, mutton, veal, pork, or poultry. This provided four dinners, or perhaps five. The other two or three dinners were consecrated to boiled beef. Calf's head and bacon was (deservedly) a favorite dish; they did not disdain tripe; black puddings were regarded with affection; a hog's cheek was reckoned a toothsome kickshaw; anchovies, prawns, and lobsters are also mentioned with commendation. On most days they had a pudding--the good old English pudding, boiled or baked, with raisins and "currance" in it, flour, eggs, butter, sugar, nutmeg, mace, ginger, suet, and sometimes milk--a famous pudding of which no one was ever tired. The menu of a dinner where there was company is preserved in Pepys. Everything was served at once. They had marrow-bones, a leg of mutton, three pullets, and a dozen larks in one dish, a tart, a neat's tongue, anchovies, and a dish of prawns, and cheese. This was for thirteen persons. The dishes were served in pewter, as they are still for the students in the hall of Lincoln's Inn. The supper, of which very little is said, was like the breakfast, but not quite so solid. Cheese played a large part in the supper, and in summer "a sallet"--cost, one penny--or a dish of "redishes" helped out the cold meat. After supper a cool tankard of ale--not small beer--stood within the master's reach while he took his pipe of tobacco. In the winter there was a posset or a toasted crab in the jug.