4. A Leash of Partridges or Woodcocks. 5. A Pigeon Pie. 6. A Dish of Plovers or Snites. 7. A Dish of fat Chickens rosted. 8. A Warden or Quince Pie. 9. A Sowced Pig. 10. A Dish of Tarts of several sorts. 11. A Dish of Lobsters, or Sturgeon. 12. A Dish of pickled Oysters. * * * * * _A Bill of Fare for Fish Days and Fasting Days in Ember week, or in Lent._ 1. A Dish of Butter newly Churned. 2. A Dish of Rice Milk or Furmity. 3. A Dish of Buttered Eggs. 4. A Dish of stewed Oysters. 5. A Dish of Gurnets boiled. 6. A boiled Sallad. 7. A boiled Pike or two Carps stewed. 8. A Dish of Buttered Loaves. 9. A Pasty of Ling. 10. A Dish of Buttered Salt Fish. 11. A Dish of Smelts. 12. A Dish of White Herrings broiled. 13. A Potato Pie or Skirret Pie. 14. A Dish of Flounders fryed. 15. An Eel Pie or Carp Pie. 16. A Dish of fryed Whitings. 17. A Dish of Salt Salmon. 18. A Dish of Custards. 19. A Joll of Sturgeon. 20. A Dish of Pancakes or Fritters. _The Second Course._ 1. A Dish of Eels spichcockt. 2. A Fricasie of Eels. 3. A Dish of fryed Puffs. 4. A Dish of Potatoes stewed. 5. A Dish of fryed Oysters. 6. A Dish of blanched Manchet. 7. An Oyster Pie with Parsneps. 8. A Pippin Pie Buttered. 9. A Dish of Buttered Shrimps. 10. Two Lobsters rosted. 11. A Dish of Tarts of Herbs. 12. A Dish of souced Fish. 13. A Dish of pickled Oysters. 14. A Dish of Anchovies and Caveare. * * * * * _A Bill of Fare without feasting; only such a number of Dishes as are used in Great and Noble Houses for their own Family, and for familiar Friends with them._ _The First Course in Summer Season._ 1. A Fine Pudding boiled or baked. 2. A Dish of boiled Chickens. 3. Two Carps stewed or a boiled Pike. 4. A Florentine in Puff-Paste. 5. A Calves head, the one half hashed, and the other broiled. 6. A Haunch of Venison rosted. 7. A Venison Pasty. 8. A Couple of fat Capons, or a Pig, or both. _The Second Course._ 1. A Dish of Partridges. 2. An Artichoke Pie. 3. A Dish of Quails. 4. A cold Pigeon Pie. 5. A Souced Pig. 6. A Joll of fresh Salmon. 7. A Dish of Tarts of several sorts. 8. A Westphalia Gammon and dried Tongues about it. * * * * * _A Bill of Fare in Winter in Great Houses._ 1. A Collar of Brawn. 2. A Capon and White Broth, or two boiled Rabbits. 3. Two rosted Neats Tongues and an Udder between them. 4. A Chine of Beef rosted. 5. A made Dish in Puffpaste. 6. A Shoulder of Mutton stuffed with Oysters. 7. A fine Sallad of divers sorts of Herbs and Pickles. 8. An Eel Pie or some other Pie. 9. Three young Turkies in a Dish. 10. A Dish of souced Fish, what is most in season. _The Second Course in Winter in great Houses._ 1. A Quarter of Lamb rosted, the Joints Larded with several things, and rosted asunder. 2. A Couple of Rabbits. 3. A Kickshaw fried. 4. A Dish of Mallard or Teals.