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.