The Queen-like Closet or Rich Cabinet Part 36
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_The Second Course._
1. A Dish of Eels spichc.o.c.kt.
2. A Fricasie of Eels.
3. A Dish of fryed Puffs.
4. A Dish of Potatoes stewed.
5. A Dish of fryed Oysters.
6. A Dish of blanched Manchet.
7. An Oyster Pie with Parsneps.
8. A Pippin Pie b.u.t.tered.
9. A Dish of b.u.t.tered Shrimps.
10. Two Lobsters rosted.
11. A Dish of Tarts of Herbs.
12. A Dish of souced Fish.
13. A Dish of pickled Oysters.
14. A Dish of Anchovies and Caveare.
_A Bill of Fare without feasting; only such a number of Dishes as are used in Great and n.o.ble Houses for their own Family, and for familiar Friends with them._
_The First Course in Summer Season._
1. A Fine Pudding boiled or baked.
2. A Dish of boiled Chickens.
3. Two Carps stewed or a boiled Pike.
4. A Florentine in Puff-Paste.
5. A Calves head, the one half hashed, and the other broiled.
6. A Haunch of Venison rosted.
7. A Venison Pasty.
8. A Couple of fat Capons, or a Pig, or both.
_The Second Course._
1. A Dish of Partridges.
2. An Artichoke Pie.
3. A Dish of Quails.
4. A cold Pigeon Pie.
5. A Souced Pig.
6. A Joll of fresh Salmon.
7. A Dish of Tarts of several sorts.
8. A Westphalia Gammon and dried Tongues about it.
_A Bill of Fare in Winter in Great Houses._
1. A Collar of Brawn.
2. A Capon and White Broth, or two boiled Rabbits.
3. Two rosted Neats Tongues and an Udder between them.
4. A Chine of Beef rosted.
5. A made Dish in Puffpaste.
6. A Shoulder of Mutton stuffed with Oysters.
7. A fine Sallad of divers sorts of Herbs and Pickles.
8. An Eel Pie or some other Pie.
9. Three young Turkies in a Dish.
10. A Dish of souced Fish, what is most in season.
The Queen-like Closet or Rich Cabinet Part 36
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The Queen-like Closet or Rich Cabinet Part 36 summary
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