12. A Joll of Sturgeon.
The Third Course.
1. Dish of fried Perches.
2. A Dish of Green Pease.
3. A Dish of Artichokes.
4. A Dish of Lobsters.
5. A Dish of Prawns or Shrimps.
6. A Dish of Anchovies.
7. A Dish of pickled Oysters.
8. Two or three dried Tongues.