3.  Two rosted Neats Tongues and an Udder between them.

4.  A Chine of Beef rosted.

5.  A made Dish in Puffpaste.

6.  A Shoulder of Mutton stuffed with Oysters.

7.  A fine Sallad of divers sorts of Herbs and Pickles.

8.  An Eel Pie or some other Pie.

9.  Three young Turkies in a Dish.

10.  A Dish of souced Fish, what is most in season.

The Second Course in Winter in great Houses.

1.  A Quarter of Lamb rosted, the Joints Larded with several things, and rosted asunder.

2.  A Couple of Rabbits.

3.  A Kickshaw fried.

4.  A Dish of Mallard or Teals.

5.  A Cold Venison Pasty, or other cold Baked meat.

6.  A Dish of Snites.

7.  A Quince or Warden Pie.

8.  A Dish of Tarts.

9.  A Joll of Sturgeon.

10.  A Dish of pickled Oysters.

* * * * *

A Bill of Fare for Fish Days in Great Houses and at familiar Times.

1.  A Dish of Milk, as Furmity, or the like.

2.  A Dish of stewed Oysters or buttered Eggs.

3.  A boiled Gurnet, or such like.

4.  A Dish of Barrel Cod buttered.

5.  A Dish of Buttered Loaves or fryed Toasts.

6.  A Pasty made of a Joll of Ling.

7.  A Potato Pie, or Skirret Pie.

8.  A Dish of Plaice or Flounders.

9.  A Piece of salt Salmon.

10.  A Carp Pie cold, or Lamprey Pie.

The Second Course to the Same.

1.  A Dish of Eels spitchcockt.

2.  A Chine of Salmon broiled.

3.  A Dish of Oysters fryed.

4.  An Apple pie buttered.

5.  A Dish of fryed Smelts.

6.  A Dish of buttered Shrimps.

7.  A Dish of Skirrets fryed.

8.  Two lobsters in a Dish.

9.  A Dish of pickled Oysters.

10.  A Dish of Anchovies.

When all these are taken away, then serve in your Cheeses of all sorts, and also your Creams and Jellies, and Sweet-meats after them, if they be required.

Thus I have done with the Bills of Fare in Great Houses, although it be impossible to name half which are in season for one Meal; but this will serve you for the number of Dishes, and any Person who is ingenious, may leave out some, and put in other at pleasure.

* * * * *

A Bill of Fare for Gentlemens Houses of Lesser Quality, by which you may also know how to order any Family beneath another, which is very requisite.

The First Course in Summer season.

1.  A Boiled Pike or Carp stewed.

2.  A very fine Pudding boiled.

3.  A Chine of Veal, and another of Mutton.

4.  A Calves head Pie.

5.  A Leg of Mutton rosted whole.

6.  A couple of Capons, or a Pig, or a piece of rost Beef, or boiled Beef.