The Queen-like Closet or Rich Cabinet Part 38
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1. A Dish of fat Chickens rosted.
2. A cold Venison Pasty.
3. A Dish of fryed Pasties.
4. A Joll of fresh Salmon.
5. A couple of Lobsters.
6. A Dish of Tarts.
7. A Gammon of Bacon or dried Tongues.
After these are taken away, then serve in your Cheese and Fruit.
_Note_, That this Bill of Fare is for Familiar times.
_A Bill of Fare for Gentlemens Houses at Familiar Times Winter Season._
_The First Course._
1. A Collar of Brawn.
2. A rosted Tongue and Udder.
3. A Leg of Pork boiled.
4. A piece of rost Beef.
5. A Venison Pasty or other Pie.
6. A Marrow Pudding.
7. A Goose, or Turkie, or Pig.
8. A Sallad of What's in season.
_The Second Course to the same._
1. Two Joints of Lamb rosted.
2. A Couple of Rabbits.
3. A Dish of wild Fowl or Larks.
4. A Goose or Turkie Pie cold.
5. A fryed Dish.
6. Sliced Venison cold.
7. A Dish of Tarts or Custards.
8. A Gammon of Bacon, or dried Tongues, or both in one Dish.
When these are taken away, serve in your Cheese and Fruit as before I have told you.
_A Bill of Fare for Gentlemens Houses upon Fish Days, and at Familiar Times._
1. A Dish of b.u.t.tered Eggs.
2. An Almond Pudding b.u.t.tered.
3. A Dish of Barrel Cod b.u.t.tered.
4. A Sallad of what's in season.
5. A Dish of Fresh Fish boiled.
6. A Dish of Eels Spitchc.o.c.kt.
7. An Oyster Pie or Herring Pie.
8. A Fricasie of Eels and Oysters.
9. A Carp Pie cold, or Lamprey Pie.
_. The Second Course to the same._
1. An Apple Pie b.u.t.tered, or some Pancakes or Fritters.
2. A Dish of fryed Smelts.
3. A Dish of broiled Fish.
4. A Dish of b.u.t.tered Crabs.
5. A Dish of Lobsters and Prawns.
The Queen-like Closet or Rich Cabinet Part 38
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The Queen-like Closet or Rich Cabinet Part 38 summary
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- The Queen-like Closet or Rich Cabinet Part 37
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