1. A Dish of fat Chickens rosted.

2. A cold Venison Pasty.

3. A Dish of fryed Pasties.

4. A Joll of fresh Salmon.

5. A couple of Lobsters.

6. A Dish of Tarts.

7. A Gammon of Bacon or dried Tongues.

After these are taken away, then serve in your Cheese and Fruit.

_Note_, That this Bill of Fare is for Familiar times.

_A Bill of Fare for Gentlemens Houses at Familiar Times Winter Season._

_The First Course._

1. A Collar of Brawn.

2. A rosted Tongue and Udder.

3. A Leg of Pork boiled.

4. A piece of rost Beef.

5. A Venison Pasty or other Pie.

6. A Marrow Pudding.

7. A Goose, or Turkie, or Pig.

8. A Sallad of What's in season.

_The Second Course to the same._

1. Two Joints of Lamb rosted.

2. A Couple of Rabbits.

3. A Dish of wild Fowl or Larks.

4. A Goose or Turkie Pie cold.

5. A fryed Dish.

6. Sliced Venison cold.

7. A Dish of Tarts or Custards.

8. A Gammon of Bacon, or dried Tongues, or both in one Dish.

When these are taken away, serve in your Cheese and Fruit as before I have told you.

_A Bill of Fare for Gentlemens Houses upon Fish Days, and at Familiar Times._

1. A Dish of b.u.t.tered Eggs.

2. An Almond Pudding b.u.t.tered.

3. A Dish of Barrel Cod b.u.t.tered.

4. A Sallad of what's in season.

5. A Dish of Fresh Fish boiled.

6. A Dish of Eels Spitchc.o.c.kt.

7. An Oyster Pie or Herring Pie.

8. A Fricasie of Eels and Oysters.

9. A Carp Pie cold, or Lamprey Pie.

_. The Second Course to the same._

1. An Apple Pie b.u.t.tered, or some Pancakes or Fritters.

2. A Dish of fryed Smelts.

3. A Dish of broiled Fish.

4. A Dish of b.u.t.tered Crabs.

5. A Dish of Lobsters and Prawns.