3. A Dish of wild Fowl or Larks.
4. A Goose or Turkie Pie cold.
5. A fryed Dish.
6. Sliced Venison cold.
7. A Dish of Tarts or Custards.
8. A Gammon of Bacon, or dried Tongues, or both in one Dish.
When these are taken away, serve in your Cheese and Fruit as before I have told you.
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A Bill of Fare for Gentlemens Houses upon Fish Days, and at Familiar Times.
1. A Dish of Buttered Eggs.