2. A boiled Capon or Chickens. 3. A boiled Pike or Bream. 4. A Florentine in Puff Paste. 5. A Haunch of Venison rosted. 6. A Lomber Pie. 7. A Dish of Green Geese. 8. A Fat Pig 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 Olives of Veal. 5. A Dish of Collops and Eggs. 6.A piece of rosted Beef. 7. A Dish of Scotch Collops. 8. A Loin of Veal. 9. A fat Pig rosted. 10. Two Turkies in a Dish. 11. A Venison Pasty. 12. A Dish of Pheasants or Partridges. 13. A Dish of Custards in little China Pots. _The Second Course._ 1. Three or four Joints of Lamb rosted asunder, though never so small. 2. A Couple of Rabbits. 3. A Dish of Mallard, Teal or Widgeon.