English Menus

Bills of Fare for all times of the Tear;
and alfo for Extraordinary Occa-
fions.

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A Bill of Fare for the Spring
Seafon.

1. A Collar of Brawn and Muftard.
2. A neats-Tongue and Udder.
3. Boyled Chickens.
4. Green Geefe.
5. A Lumbard-Pye.
6. A Difh of Young Rabbits.

Second Courfe.

1. A Haunch of Venifon.
2. Veal Roafted.
3. A Difh of Soles, or Smelts.
4. A Difh of Afparagus.
5. Tanfie.
6. Tarts and Cuftards.
 
A Bill of Fare for Midfomer.

1. A Neats-Tongue and Colliflowers.
2. A Fore-Quarter of Lamb.
3. A Chicken-Pye.
4. Boyled Pigens.
5. A couple of ftewed Rabbits.
6. A Breaft of Veal Roafted.

Second Courfe.

1. A Artichoak-Pye.
2. A Venifon-Pafty.
3. Lobfters and Salmon.
4. A Difh of Peafe.
5. A Goofeberry-tart.
6. A Difh of Strwberries.

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A Bill of Fare for Autumn, or
Harveft.

1. A Capon and white Broath.
2. A Weftphalia Ham, with Pigeons.
3. A Grand Sallet.
4. A Neats-Tongue and Udder Roafted.
5. A Powered Goofe.
6. A Turkey Roafted.

 Bills of Fare.

5. A Difh of Plovers.
6. A Difh of Larks.
7. A Joll of Sturgeon.
8. A couple of Lobfters.
9. A Lumber-Pye.
10. A Couple of Capons.
11. A Difh of Partridges.
12. A Fricacie of Fowls.
13. A Difh of Wild-Ducks.
14. A Difh of cam'd Chickens.
15. A Difh of ftewed Oyfters.
16. A Marchpane.
17. A Difh of Fruits.
18. A Difh of Tarts.

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A Bill of Fare for Fifh-days.

1. A Difh of Butter and Eggs.
2. A Barrel of Oyfters.
3. A Pike boyled.
4. A ftewed Carp.
5. An Eel-Pye.
6. A pole of Ling.
7. A Difh of green Fifh buttered with
    Eggs.
8. A Difh offtewed Oyfters.
9. A Spinage Sallet boyled.
10. A Difh of Soles.
 11. A Joll of frefh Salmon.
12. A Difh of Smelts Fry'd.

Second Courfe.

1. A couple of Lobfters.
A Roafted Spitchcock.
3. A Difh of Anchovies.
4. Frefh Cod.
5. A Bream Roafted.
6. A Difh of Trouts.
7. A Difh of Plaice boyled.
8. A Difh of Perches.
9. A Carp Farced.
10. A Potato-Pye.
11. A Difh of Prawns buttered.
12. Trenches with fhort Broth.
13. A Difh of Turbut.
14. A Difh of Eel-pouts.
15. A Sturgeon with fhort broth.
16. A Difh of Tarts and Cuftards.
 A Bill of Fare for a Gentlemans
Houfe about Candlemas.

1. A Pottage with a Hen.
2. A Chatham-Pudding.
3. A Fricacie of Chickens.
4. Leg of Mutton with a Sallet.
     garnifh your Difhes with Barberries.

Second Courfe.

1. A Chine of Mutton.
2. A Chine of veal.
3. A Lark-pye.
4. A Couple of Pullets, one Larded.
         garnifhed with Orange-flices.

Third Courfe.

1. A Difh of Woodcocks.
2. A Couple of Rabbits.
3. A Difh of Afparagus.
4. A Weftphalia Gammon.

Laft Courfe.

1. Two Orange-Tarts, one with Herbs.
2. A Bacon-Tart.
 
3. An Apple-tart.
4. A Difh of Bon-Chriteen pears.
5. A Difh of Pippins.
6. A Difh of Pear-mains.

A Banquet for the fame Seafon.

1. A Difh of Apricots.
2. A Difh of Marmalade of pippins.
3. A Difh of preferved Cherries.
4. A whole red Quince.
5. A Difh of dryed Sweet-meats.