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.