The accomplisht cook Part 4

8 A warden pie, or a dish of quails.

9 Dried Neats tongues.

10 Six tame Pigeons, three larded.

11 A souc't Capon.

12 Pickled mushrooms, pickled Oysters, and Anchoves in a dish.

13 Twelve snites, six larded 14 Orangado Pye, or a Tart Royal of dried and wet suckets.

15 Sturgeon.

16 Turkey or goose pye.

Jelly of five or six sorts, Lay Tarts of divers colours and ginger-bread, and other Sweet-meats.

_A Bill of Fare for _February_._

1 Eggs and Collops.

2 Brawn and Mustard.

3 A hash of Rabbits four.

4 A grand Fricase.

5 A grand Sallet.

6 A Chine of roast Pork.

_A second Course._

1 A whole Lamb roast.

2 Three Widgeons.

3 A Pippin Pye.

4 A Jole of Sturgeon.

5 A Bacon Tart.

6 A cold Turkey Pye.

Jellies and Ginger-bread, and Tarts Royal.

_A Bill of fare for _March_._

Oysters.

1 Brawn and Mustard.

2 A fresh Neats Tongue and Udder in stoffado.

3 Three Ducks in stoffado.

4 A roast Loin of Pork.

5 A pasty of Venison.

6 A Steak Pye.

_A second Course._

1 A side of Lamb.

2 Six Teels, three larded.

3 A Lamb-stone Pye.

4 200 of Asparagus.

5 A Warden-Pye.

6 Marinate Flounders.

Jellies and Ginger-bread, and Tarts Royal.

_A Bill of fare for _April_._

Oysters.

1 A Bisk.

2 Cold Lamb.

3 A haunch of venison roast.

4 Four Goslings.

5 A Turkey Chicken.

6 Custards of Almonds.

_A second Course._

1 Lamb, a side in joynts.

2 Turtle Doves eight.

3 Cold Neats-tongue pye.

4 8 Pidgeons, four larded.

5 Lobsters.

6 A Collar of Beef.

Tansies.

_A Bill of Fare for _May_._

1 Scotch Pottage or Skink.

2 Scotch collops of mutton 3 A Loin of Veal.

4 An oline, or a Pallat pye.

5 Three Capons, 1 larded.

6 Custards.

_A Second Course._

1 Lamb.

2 A Tart Royal, or Quince Pye 3 A Gammon of Bacon Pie.

4 A Jole of Sturgeon.

5 Artichock Pie hot.

6 Bolonia Sausage.

Tansies.

_A bill of Fare for _June_._

1 A shoulder of mutton hasht 2 A Chine of Beef.

3 Pasty of Venison, a cold Hash.

4 A Leg of Mutton roast.