Part 4 (2/2)

5 A Warden-Pye.

6 Marinate Flounders.

Jellies and Ginger-bread, and Tarts Royal.

_A Bill of fare for _April_._

Oysters.

1 A Bisk.

2 Cold Lamb.

3 A haunch of venison roast.

4 Four Goslings.

5 A Turkey Chicken.

6 Custards of Almonds.

_A second Course._

1 Lamb, a side in joynts.

2 Turtle Doves eight.

3 Cold Neats-tongue pye.

4 8 Pidgeons, four larded.

5 Lobsters.

6 A Collar of Beef.

Tansies.

_A Bill of Fare for _May_._

1 Scotch Pottage or Skink.

2 Scotch collops of mutton 3 A Loin of Veal.

4 An oline, or a Pallat pye.

5 Three Capons, 1 larded.

6 Custards.

_A Second Course._

1 Lamb.

2 A Tart Royal, or Quince Pye 3 A Gammon of Bacon Pie.

4 A Jole of Sturgeon.

5 Artichock Pie hot.

6 Bolonia Sausage.

Tansies.

_A bill of Fare for _June_._

1 A shoulder of mutton hasht 2 A Chine of Beef.

3 Pasty of Venison, a cold Hash.

4 A Leg of Mutton roast.

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