The Queen-like Closet or Rich Cabinet Part 35
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_A Bill of Fare for lesser Feasts._
1. An Almond Pudding boiled or baked.
2. A Dish of boiled Pigeons with Bacon.
3. A Leg of Mutton, boiled with good Sauce, or a leg of Pork.
4. A Dish of rosted Olives of Veal.
5. A Dish of Collops and Eggs.
6.A piece of rosted Beef.
7. A Dish of Scotch Collops.
8. A Loin of Veal.
9. A fat Pig rosted.
10. Two Turkies in a Dish.
11. A Venison Pasty.
12. A Dish of Pheasants or Partridges.
13. A Dish of Custards in little China Pots.
_The Second Course._
1. Three or four Joints of Lamb rosted asunder, though never so small.
2. A Couple of Rabbits.
3. A Dish of Mallard, Teal or Widgeon.
4. A Leash of Partridges or Woodc.o.c.ks.
5. A Pigeon Pie.
6. A Dish of Plovers or Snites.
7. A Dish of fat Chickens rosted.
8. A Warden or Quince Pie.
9. A Sowced Pig.
10. A Dish of Tarts of several sorts.
11. A Dish of Lobsters, or Sturgeon.
12. A Dish of pickled Oysters.
_A Bill of Fare for Fish Days and Fasting Days in Ember week, or in Lent._
1. A Dish of b.u.t.ter newly Churned.
2. A Dish of Rice Milk or Furmity.
3. A Dish of b.u.t.tered Eggs.
4. A Dish of stewed Oysters.
5. A Dish of Gurnets boiled.
6. A boiled Sallad.
7. A boiled Pike or two Carps stewed.
8. A Dish of b.u.t.tered Loaves.
9. A Pasty of Ling.
10. A Dish of b.u.t.tered Salt Fish.
11. A Dish of Smelts.
12. A Dish of White Herrings broiled.
13. A Potato Pie or Skirret Pie.
14. A Dish of Flounders fryed.
15. An Eel Pie or Carp Pie.
16. A Dish of fryed Whitings.
17. A Dish of Salt Salmon.
18. A Dish of Custards.
19. A Joll of Sturgeon.
20. A Dish of Pancakes or Fritters.
The Queen-like Closet or Rich Cabinet Part 35
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The Queen-like Closet or Rich Cabinet Part 35 summary
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