2. A chine of Veal. 3.
Lark-pye. 4. A couple of Pullets, one larded. Garnished with
orange slices.
"_Third Course._ 1. A dish of Woodcocks. 2. A couple of Rabbits.
3. A dish of Asparagus. 4. A Westphalia Gammon.
"_Last Course._ 1. Two orange tarts, one with herbs. 2. A Bacon
Tart. 3. An apple Tart. 4. A dish of Bon-chriteen pears. 5. A
dish of Pippins. 6. A dish of Pearmains.
"_A Banquet for the same Season._
"1. A dish of Apricots. 2. A dish of marmalade of Pippins. 3. A
dish of preserved Cherries. 4. A whole red Quince. 5. A dish of
dryed sweet-meats.
"_A Bill of Fare upon an extraordinary Occasion._
"1. A collar of brawn. 2. A couple of Pullets boyled. 3. A bisk
of Fish. 4. A dish of Carps. 5. A grand boyled Meat. 6. A grand
Sallet. 7. A venison pasty. 8. A roasted Turkey. 9. A fat pig.
10. A powdered Goose. 11. A haunch of Venison roasted. 12. A
Neats-tongue and Udder roasted. 13. A Westphalia Ham boyled. 14.
A Joll of Salmon. 15. Mince pyes. 16. A Surloyn of roast beef.
17. Cold baked Meats. 18. A dish of Custards.
"_Second Course._ 1. Jellies of all sorts. 2. A dish of
Pheasants. 3. A Pike boyled. 4. An oyster pye. 5. A dish of
Plovers. 6. A dish of larks. 7. A Joll of Sturgeon. 8. A couple
of Lobsters. 9. A lamber pye.
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