Part 4 (1/2)

8 A warden pie, or a dish of quails.

9 Dried Neats tongues.

10 Six tame Pigeons, three larded.

11 A souc't Capon.

12 Pickled mushrooms, pickled Oysters, and Anchoves in a dish.

13 Twelve snites, six larded 14 Orangado Pye, or a Tart Royal of dried and wet suckets.

15 Sturgeon.

16 Turkey or goose pye.

Jelly of five or six sorts, Lay Tarts of divers colours and ginger-bread, and other Sweet-meats.

_A Bill of Fare for _February_._

1 Eggs and Collops.

2 Brawn and Mustard.

3 A hash of Rabbits four.

4 A grand Fricase.

5 A grand Sallet.

6 A Chine of roast Pork.

_A second Course._

1 A whole Lamb roast.

2 Three Widgeons.

3 A Pippin Pye.

4 A Jole of Sturgeon.

5 A Bacon Tart.

6 A cold Turkey Pye.

Jellies and Ginger-bread, and Tarts Royal.

_A Bill of fare for _March_._

Oysters.

1 Brawn and Mustard.

2 A fresh Neats Tongue and Udder in stoffado.

3 Three Ducks in stoffado.

4 A roast Loin of Pork.

5 A pasty of Venison.

6 A Steak Pye.

_A second Course._

1 A side of Lamb.

2 Six Teels, three larded.

3 A Lamb-stone Pye.

4 200 of Asparagus.