A BILL of FARE FOR EVERY SEASON of the YEAR.

For JANUARY.

First Course.
At the Top Gravy Soop.
Remove Fish.
At the Bottom a Ham.
In the Middle stew’d Oysters or Brawn.
For the four corners.
A Fricassy of Rabbits, Scotch Collops, boil’d Chickens, Calf Foot
Pie, or Oyster Loaves.

Second Course.
At the Top Wild Ducks.
At the Bottom a Turkey.
In the Middle Jellies or Lemon Posset.
For the four Corners.
Lobster and Tarts, Cream Curds, stew’d Pears or preserv’d Quinces.

For FEBRUARY.

First Course.
At the Top a Soop remove.
At the Bottom Salmon or stew’d Breast of Veal.
For the four Corners.
A Couple of Fowls with Oyster Sauce, Pudding, Mutton Cutlets, a
Fricassy of Pig’s Ears.

Second Course.
At the Top Partridges.
At the Bottom a Couple of Ducks.
For the four Corners.
Stew’d Apples, preserv’d Quinces, Custards, Almond Cheese Cakes.
In the Middle Jellies.

For MARCH.

First Course.
At the Top a boil’d Turkey, with Oyster Sauce.
At the bottom a Couple of roast Tongues or roast Beef.
In the Middle Pickles.
Two Side-dishes, a Pigeon Pie and Calf Head Hash.
For the four Corners.
Stew’d Crab or Oysters, Hunters Pudding, a brown Fricassy, stew’d
Eels, or broil’d Whitings.

Second Course.
At the Top Woodcocks or wild Ducks.
At the Bottom Pig or Hare.
In the Middle Jellies or Sweetmeats.
For the four Corners.
Raspberry Cream, Tarts, stew’d Apples, and preserv’d Apricocks.

For APRIL.

First Course.
At the Top stew’d Fillet of Veal.
At the Bottom a roast Leg of Mutton.
Two Side-dishes, Salt Fish and Beef–Steaks.
In the Middle a Hunters Pudding.

Second Course.
At the Top roast Chickens and Asparagus.
At the Bottom Ducks.
In the Middle preserv’d Oranges.
For the four Corners.
Damasin Pie, Cream Curds, Lobster, and cold Pot.

For MAY.

First Course.
At the Top stew’d Carp or Tench.
At the Bottom a stew’d Rump of Beef.
In the Middle a Sallet.
For the four Corners
A Fricassy of Tripes, boil’d Chickens, a Pudding, Olives of Veal.

Second Course.
At the Top Rabbits or Turkey Pouts.
At the Bottom green Goose or young Ducks.
For the four Corners.
Lemon Cream, Quince Cream, Tarts, Almond Custards.
In the Middle Jellies.

For JUNE.

First Course.
At the Top roast Pike.
At the Bottom Scotch Collops.
In the Middle stew’d Crab.
For the four Corners.
Boil’d Chickens, Quaking Pudding, roast Tongue, with Venison Sauce,
Beans and Bacon.

Second Course.
At the Top a Turkey.
At the Bottom Ducks or Rabbits.
In the Middle Strawberries.
Two Side dishes, roast Lobster and Pease.
For the four Corners.
Green Codlings, Apricock Custard, Sweetmeat Tarts, preserv’d Damsins,
or Flummery.

For JULY.

First Course.
At the Top green Pease Soop, remove stew’d Breast of Veal white.
At the Bottom a Haunch of Venison.
In the Middle a Pudding.
Two Side-dishes, a Dish of Fish, and a Fricassy of Rabbits.

Second Course.
At the Top Partridges or Pheasants.
At the Bottom Ducks or Turkey.
In the Middle a Dish of Fruit.
For the four Corners.
Solomon Gundie, Lobster, Tarts, Chocolate Cream.

For AUGUST.

First Course.
At the Top Fish.
At the Bottom Venison Pasty.
In the Middle Herb Dumplings.
For the four Corners.
Fricassy of Rabbits, stew’d Pigeons, boil’d Chickens, Fricassy of
Veal Sweetbreads with Artichoke Bottoms.

Second Course.
At the Top Pheasants or Partridges.
At the Bottom wild Ducks or Teal.
In the Middle Jellies or Syllabubs.
For the four Corners.
Preserv’d Apricocks, Almond Cheese-cakes, Custards, and Sturgeon.

For SEPTEMBER.

First Course.
At the Top collar’d Calf Head, with stew’d Pallets and Veal
Sweetbreads, and forc’d Meat–Balls.
At the Bottom Udder and Tongue or a Haunch of Venison
In the Middle an Ambler of Cockles, or roast Lobster.
Two Side dishes, Pigeon Pie and boiled Chickens.

Second Course.
At the Top a roast Pheasant.
At the Bottom a Turkey.
For the four Corners.
Partridges, Artichoke–Bottoms fry’d, Oyster Loaves, and Teal.

For OCTOBER.

First Course.
At the Top stew’d Tench and Cod’s Head.
At the Bottom roast Pork or a Goose.
Two Side-dishes, roast Fish, and boil’d Fowl and Bacon.
For the four Corners.
Jugg’d Pigeons, Mutton Collops, Beef Rolls, and Veal Sweetbreads
fricassy’d.
In the Middle minc’d Pies or Oyster Loaves.

Second Course.
At the Top Wild Fowl.
At the Bottom a Hare.
In the Middle Jellies.
Two Side-dishes, roasted Lobster and fry’d Cream.
For the four Corners.
Preserv’d Quinces, or stew’d Pears, Sturgeon, cold Tongue, and
Orange Cheese Cakes.

For NOVEMBER.

First Course.
At the Top a Dish of Fish.
At the Bottom a Turkey Pie.
Two Side-dishes, Scotch Collops, and boil’d Tongue with Sprouts.
In the Middle scallop’d Oysters.

Second Course.
At the Top a Dish of Wild Fowl.
At the Bottom roast Lobster.
In the Middle Lemon Cream.
For the four Corners.
Tarts, Curds, Apricocks, and Solomon Gundie.

For DECEMBER.

First Course.
At the Bottom boil’d Fowls.
Two Side dishes, Bacon and Greens, and a Dish of Scotch Collops.
In the Middle minc’d Pies or Pudding.

Second Course.
At the Top a Turkey.
In the Middle hot Apple Pie.
For the four Corners.
Custard, Raspberry Cream, cold Pot and Crabs.

A SUPPER

For JANUARY.

At the Top a Dish of Plumb Gruel.
Remove, boil’d Fowls.
At the Bottom a Dish of Scotch Collops.
In the Middle Jellies.
For the four Corners.
Lobster, Solomon–Gundie, Custard, Tarts.

For FEBRUARY.

At the Top a Dish of Fish.
Remove, a Couple of roasted Fowls.
At the Bottom wild Ducks.
For the four Corners.
Collar’d Pig, Cheese Cakes, stew’d Apples and Curds.
In the Middle hot minc’d Pies.

For MARCH.

At the Top a Sack Posset.
Remove, a Couple of Ducks.
At the Bottom a boil’d Turkey, with Oyster Sauce.
In the Middle Lemon Posset.
Two Side-dishes, roasted Lobster, Oyster Pie.
For the four Corners.
Almond Custards, Flummery, Cheese–Cakes, and stew’d Apples.

For APRIL.

At the Top boiled Chickens.
At the Bottom a Breast of Veal.
In the Middle Jellies.
For the four Corners.
Orange Pudding, Custards, Tarts, and stew’d Oysters.

For MAY.

At the Top a Dish of Fish.
At the Bottom Lamb Steakes or Mutton.
In the Middle Lemon Cream or Jellies.
Two Side-dishes, Tarts, Raspberry Cream.
For the four Corners.
Veal sweetbreads, stew’d Spinage, with potched Eggs and Bacon,
Oysters in scallop’d Shells, boiled Chickens.

For JUNE.

At the Top boil’d Chickens.
At the Bottom a Tongue.
In the Middle Lemon Posset.
For the four Corners.
Cream Curds or Custards, potted Ducks, Tarts, Lobsters, Artichokes
or Pease.

For JULY.

At the Top Scotch Collops.
At the Bottom roast Chickens.
In the Middle stew’d Mushrooms.
For the four Corners.
Custards, Lobsters, split Tongue, and Solomon Gundie.

For AUGUST.

At the Top stewed Breast of Veal.
At the Bottom roast Turkey.
In the Middle Pickles or Fruit.
For the four Corners.
Cheese Cakes and Flummery, preserved Apricocks, preserved Quinces.

For SEPTEMBER.

At the Top boil’d Chickens.
At the Bottom a carbonated Breast of Mutton, with Caper Sauce.
In the Middle Oysters in scallop Shells, or stew’d Oysters.
Two Side Dishes, hot Apple Pie and Custard.

For OCTOBER.

At the Top Rice Gruel.
Remove, a Couple of Ducks.
At the Bottom a boil’d Turkey with Oyster Sauce.
In the Middle Jellies.
For the four Corners.
Lobster or Crab, Black Caps, Custard or Cream, Tarts or collar’d Pig.

For NOVEMBER.

At the Top Fish.
At the Bottom Ducks or Teal.
In the Middle Oyster Loaves.
Remove, a Dish of Fruit.
Two Side Dishes, minc’d Pies, Mutton Steaks, with Mushrooms and Balls.

For DECEMBER.

At the Top boil’d Chickens.
At the Bottom a Dish of Scotch Collops or Veal Cutlets.
In the Middle Brawn.
Remove, Tarts
For the four Corners.
Boil’d Whitings or fry’d Soles, new College Puddings, Tullouy
Sausages, Scotch Custard.

[Illustration:
A SUPPER in SUMMER.

1
2 3
4 5 6
7 8
9

1. Boil’d Chickens.
2. Preserv’d Oranges or Apricocks.
3. Flummery.
4. Asparagus.
5. Lemon Posset.
6. Roast Lobster.
7. Stew’d Apples.
8. Almond Cheese Cakes.
9. Lamb.]

[Illustration:
A DINNER in SUMMER.

1
2 3 4
5

1. Cod’s Head or Salmon.
2. Boil’d Chickens.
3. A fine Pudding or roasted Lobster.
4. Beans and Bacon.
5. Stew’d Breast of Veal.]

[Illustration:
SECOND COURSE.

1
2 3
4
5 6
7

1. Two young Turkeys or Ducklings.
2. Stew’d Apples.
3. Custards.
4. Jellies or Lemon Posset.
5. Tarts.
6. Preserv’d Oysters.
7. Green Geese or young Rabbits.]

[Illustration:
A DINNER in WINTER.

1
2 3
4
5 6
7

1. A Soop.
2. Scotch Collops.
3. Boil’d Chickens.
4. Stew’d Oysters or roasted Lobster.
5. A Hunters Pudding.
6. Roasted Tongue.
7. A Ham or roast Beef.
Remove. 1 Fish.]

[Illustration:
SECOND COURSE

1
2 3
4 5 6
7 8
9

1. A Turkey.
2. Almond Cheesecakes.
3. Sturgeon.
4. Partridges.
5. Jellies.
6. A Hare or Woodcocks.
7. Collar’d Cream.
8. Cream Curds.
9. Ducks or Pig.]

[Illustration:
A SUPPER in WINTER.

1
2 3
4
5 6
7

1. Gruel or Sack Posset.
2. Tarts.
3. Lobster.
4. Jellies or Lemon Cream.
5. Solomon Gundie.
6. Custards.
7. Boil’d Turkey with Oyster Sauce.
Remove. 1. Wild Duck.]

[Illustration:
A DINNER in SUMMER.

1
2 3
4 5 6
7 8 9
10 11 12
13 14
15

1. Craw Fish Soop.
2. Moor Game.
3. A Granade.
4. Apples stew’d green.
5. Boil’d Partridge.
6. Cherries.
7. Stew’d Sweetbreads, and Pallets.
8. Jellies or Pine-apples.
9. Roast Teal.
10. Apricocks.
11. Artichokes.
12. Sweet-meat Tarts.
13. Fry’d Soals.
14. Turkey Pout roasted and larded.
15. A Haunch of Venison.]

[Illustration:
A GRAND TABLE in WINTER.

1
2 3 4
5 6 7 8
9 10 11 12 13
14 15 16 17
18 19 20
21

1. Vermicelly Soop.
2. Sweet Patties.
3. A Fricassy of Beast Patties.
4. Stew’d Crab.
5. Olives of Veal.
6. Preserv’d Damsins.
7. Preserv’d Oranges.
8. Marinaded Pigeons.
9. A boil’d Turkey with Oyster Sauce.
10. Cream Curds.
11. A Pyramid of dry’d Sweetmeats.
12. Flummery.
13. A Ham.
14. A white Fricassy of Chickens.
15. Preserv’d Apricocks.
16. Preserv’d Quinces.
17. A brown Fricassy of Rabbits.
18. A Fricassy of Veal Sweetmeats.
19. Minc’d Pies.
20. Oyster Loaves.
21. Haunce of Venison, or Roast Beef.
Remove.
1. Carp with Pheasant.
Remove.
2. Grapes.
Remove.
3. Collar’d Beef.
Remove.
4. Cheese–Cakes.
Remove.
5. Quails.
Remove.
8. Teal.
Remove.
9. Two roasted Lobsters.
Remove.
13. Woodcocks or Partridges.
Remove.
14. Artichokes or young Peas.
Remove.
17. Snipes.
Remove.
18. Tarts.
Remove.
19. Collar’d Pig.
Remove.
20. Fruit.
Remove.
21. Wild Ducks.]