_The Second Course._

1. A Dish of Eels spichc.o.c.kt.

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 b.u.t.tered.

9. A Dish of b.u.t.tered 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 n.o.ble 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.