The Second Course in Winter in great Houses.
1. A Quarter of Lamb rosted, the Joints Larded with several things, and rosted asunder.
2. A Couple of Rabbits.
3. A Kickshaw fried.
4. A Dish of Mallard or Teals.
5. A Cold Venison Pasty, or other cold Baked meat.
6. A Dish of Snites.
7. A Quince or Warden Pie.
8. A Dish of Tarts.
9. A Joll of Sturgeon.