Part 2 (2/2)

Mustard is good for salt herring, salt fish, salt conger, salmon, sparling, salt eel and ling; vinegar is good with salt porpus, turrentine, salt sturgeon, salt thirlepole, and salt whale, lamprey with gallentine; verjuyce to roach, dace, bream, mullet, flounders, salt crab and chevin with powder of cinamon and ginger; green sauce is good with green fish and hollibut, cottel, and fresh turbut; put not your green sauce away for it is good with mustard.

_Bills of _FARE_ for every Season in the Year; also how to set forth the _MEAT_ in order for that Service, as it was used before Hospitality left this Nation._

_A Bill of Fare for _All-Saints-Day_, being _Novemb. 1_._

Oysters.

1 A Collar of brawn and mustard.

2 A Capon in stewed broth with marrow-bones.

3 A Goose in stoffado, or two Ducks.

4 A grand Sallet.

5 A Shoulder of Mutton with oysters.

6 A bisk dish baked.

7 A roast chine of beef.

8 Minced pies or chewits of capon, tongue, or of veal.

9 A chine of Pork.

10 A pasty of venison.

11 A swan, or 2 geese roast.

12 A loyn of veal.

13 A French Pie of divers compounds.

14 A roast turkey.

15 A pig roast.

16 A farc't dish baked.

17 Two brangeese roasted, one larded.

18 Souc't Veal.

19 Two Capons roasted, one larded.

20 A double bordered Custard.

_A Second Course for the same Mess._

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