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1. Boil’d Chickens. 2. Preserv’d Oranges or Apricocks. 3. Flummery. 4. Asparagus. 5. Lemon Posset. 6. Roast Lobster. 7. Stew’d Apples. 8. Almond Cheese Cakes. 9. Lamb.]
[Illustration: A DINNER in SUMMER.
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1. Cod’s Head or Salmon. 2. Boil’d Chickens. 3. A fine Pudding or roasted Lobster. 4. Beans and Bacon. 5. Stew’d Breast of Veal.]
[Illustration: SECOND COURSE.
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1. Two young Turkeys or Ducklings. 2. Stew’d Apples. 3. Custards. 4. Jellies or Lemon Posset. 5. Tarts. 6. Preserv’d Oysters. 7. Green Geese or young Rabbits.]
[Illustration: A DINNER in WINTER.
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1. A Soop. 2. Scotch Collops. 3. Boil’d Chickens. 4. Stew’d Oysters or roasted Lobster. 5. A Hunters Pudding. 6. Roasted Tongue. 7. A Ham or roast Beef. Remove. 1 Fish.]
[Illustration: SECOND COURSE
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1. A Turkey. 2. Almond Cheesecakes. 3. Sturgeon. 4. Partridges. 5. Jellies. 6. A Hare or Woodcocks. 7. Collar’d Cream. 8. Cream Curds. 9. Ducks or Pig.]
[Illustration: A SUPPER in WINTER.
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1. Gruel or Sack Posset. 2. Tarts. 3. Lobster. 4. Jellies or Lemon Cream. 5. Solomon Gundie. 6. Custards. 7. Boil’d Turkey with Oyster Sauce. Remove. 1. Wild Duck.]
[Illustration: A DINNER in SUMMER.
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1. Craw Fish Soop.
2. Moor Game.
3. A Granade.
4. Apples stew’d green.
5. Boil’d Partridge.
6. Cherries.
7. Stew’d Sweetbreads, and Pallets.
8. Jellies or Pine-apples.
9. Roast Teal.
10. Apricocks.
11. Artichokes.
12. Sweet-meat Tarts.
13. Fry’d Soals.
14. Turkey Pout roasted and larded.
15. A Haunch of Venison.]
[Illustration: A GRAND TABLE in WINTER.
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1. Vermicelly Soop.
2. Sweet Patties.
3. A Fricassy of Beast Patties.
4. Stew’d Crab.
5. Olives of Veal.
6. Preserv’d Damsins.
7. Preserv’d Oranges.
8. Marinaded Pigeons.
9. A boil’d Turkey with Oyster Sauce.
10. Cream Curds.
11. A Pyramid of dry’d Sweetmeats.
12. Flummery.
13. A Ham.
14. A white Fricassy of Chickens.
15. Preserv’d Apricocks.
