... The great majority of the nation lived almost
entirely on rye, barley, and oats." (_Hist. Eng._ vol. i. p. 418., 4th
ed.)
It is not uninteresting to inquire (and having found, it is worth making
a note of) what sort of fare appeared on the tables of the upper and
middle classes,--who, unlike their poorer neighbours, were in a
condition to gratify their gastronomic preferences in the choice and
variety of their viands,--with the view of determining whether the
extraordinary improvement which has taken place in the food of the
labouring population has been equally marked in that of the wealthier
orders.
Pepys, who was unquestionably a lover of good living, and never tired of
recording his feastings off "brave venison pasty," or "turkey pye," has
given in his _Diary_ many curious notices of the most approved dishes of
his day. The following "Bills of fare" of the period referred to speak,
however, directly to the point; they are taken from a work entitled,
_The accomplisht Lady's Delight, in Preserving, Physick, Beautifying,
and Cookery_. London, printed for B. Harris, 1683.
"_A Bill of fare for a Gentleman's House about Candlemas._
"1. A Pottage with a Hen. 2. A _Chatham_-pudding. 3. A Fricacie
of Chickens. 4. A leg of mutton with a Sallet. Garnish your
dishes with Barberries.
"_Second Course._ 1. A chine of Muton.
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