The Queen-like Closet or Rich Cabinet - LightNovelsOnl.com
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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 Woodc.o.c.ks 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.
