2. A very fine Pudding boiled.

3. A Chine of Veal, and another of Mutton.

4. A Calves head Pie.

5. A Leg of Mutton rosted whole.

6. A couple of Capons, or a Pig, or a piece of rost Beef, or boiled Beef.

7. A Sallad, the best in season.

The Second Course to the same.

1. A Dish of fat Chickens rosted.

2. A cold Venison Pasty.

3. A Dish of fryed Pasties.