First Course.
At the Top stew'd Fillet of Veal.
At the Bottom a roast Leg of Mutton.
Two Side-dishes, Salt Fish and Beef-Steaks.
In the Middle a Hunters Pudding.
Second Course.
At the Top roast Chickens and Asparagus.
At the Bottom Ducks.
In the Middle preserv'd Oranges.
For the four Corners.
Damasin Pie, Cream Curds, Lobster, and cold Pot.
For MAY.
First Course.
At the Top stew'd Carp or Tench.
At the Bottom a stew'd Rump of Beef.
In the Middle a Sallet.
For the four Corners
A Fricassy of Tripes, boil'd Chickens, a Pudding, Olives of Veal.
Second Course.
At the Top Rabbits or Turkey Pouts.
At the Bottom green Goose or young Ducks.
For the four Corners.
Lemon Cream, Quince Cream, Tarts, Almond Custards.
In the Middle Jellies.
For JUNE.
First Course.
At the Top roast Pike.
At the Bottom Scotch Collops.
In the Middle stew'd Crab.
For the four Corners.
Boil'd Chickens, Quaking Pudding, roast Tongue, with Venison Sauce,
Beans and Bacon.
Second Course.
At the Top a Turkey.
At the Bottom Ducks or Rabbits.
In the Middle Strawberries.
Two Side dishes, roast Lobster and Pease.
For the four Corners.
Green Codlings, Apricock Custard, Sweetmeat Tarts, preserv'd Damsins,
or Flummery.
For JULY.
First Course.
At the Top green Pease Soop, remove stew'd Breast of Veal white.
At the Bottom a Haunch of Venison.
In the Middle a Pudding.
Two Side-dishes, a Dish of Fish, and a Fricassy of Rabbits.