5. A Cold Venison Pasty, or other cold Baked meat. 6. A Dish of Snites. 7. A Quince or Warden Pie. 8. A Dish of Tarts. 9. A Joll of Sturgeon. 10. A Dish of pickled Oysters. * * * * * _A Bill of Fare for Fish Days in Great Houses and at familiar Times._ 1. A Dish of Milk, as Furmity, or the like. 2. A Dish of stewed Oysters or buttered Eggs. 3. A boiled Gurnet, or such like. 4. A Dish of Barrel Cod buttered. 5. A Dish of Buttered Loaves or fryed Toasts. 6. A Pasty made of a Joll of Ling. 7. A Potato Pie, or Skirret Pie. 8. A Dish of Plaice or Flounders. 9. A Piece of salt Salmon. 10. A Carp Pie cold, or Lamprey Pie. _The Second Course to the Same._ 1. A Dish of Eels spitchcockt. 2. A Chine of Salmon broiled. 3. A Dish of Oysters fryed. 4. An Apple pie buttered. 5. A Dish of fryed Smelts. 6. A Dish of buttered Shrimps. 7. A Dish of Skirrets fryed. 8. Two lobsters in a Dish. 9. A Dish of pickled Oysters. 10. A Dish of Anchovies. When all these are taken away, then serve in your Cheeses of all sorts, and also your Creams and Jellies, and Sweet-meats after them, if they be required. Thus I have done with the Bills of Fare in Great Houses, although it be impossible to name half which are in season for one Meal; but this will serve you for the number of Dishes, and any Person who is ingenious, may leave out some, and put in other at pleasure. * * * * * _A Bill of Fare for Gentlemens Houses of Lesser Quality, by which you may also know how to order any Family beneath another, which is very requisite._ _The First Course in Summer season._ 1. A Boiled Pike or Carp stewed. 2. A very fine Pudding boiled. 3. A Chine of Veal, and another of Mutton. 4. A Calves head Pie. 5. A Leg of Mutton rosted whole. 6. A couple of Capons, or a Pig, or a piece of rost Beef, or boiled Beef. 7. A Sallad, the best in season. _The Second Course to the same._ 1. A Dish of fat Chickens rosted. 2. A cold Venison Pasty. 3. A Dish of fryed Pasties. 4. A Joll of fresh Salmon. 5. A couple of Lobsters. 6. A Dish of Tarts. 7. A Gammon of Bacon or dried Tongues. After these are taken away, then serve in your Cheese and Fruit. _Note_, That this Bill of Fare is for Familiar times. * * * * * _A Bill of Fare for Gentlemens Houses at Familiar Times Winter Season._ _The First Course._ 1. A Collar of Brawn. 2. A rosted Tongue and Udder. 3. A Leg of Pork boiled. 4. A piece of rost Beef. 5. A Venison Pasty or other Pie. 6. A Marrow Pudding. 7. A Goose, or Turkie, or Pig. 8. A Sallad of What's in season. _The Second Course to the same._ 1. Two Joints of Lamb rosted. 2. A Couple of Rabbits. 3. A Dish of wild Fowl or Larks. 4. A Goose or Turkie Pie cold. 5. A fryed Dish. 6. Sliced Venison cold. 7. A Dish of Tarts or Custards. 8. A Gammon of Bacon, or dried Tongues, or both in one Dish.