Second Course.
At the Top Partridges or Pheasants.
At the Bottom Ducks or Turkey.
In the Middle a Dish of Fruit.
For the four Corners.
Solomon Gundie, Lobster, Tarts, Chocolate Cream.
For AUGUST.
First Course.
At the Top Fish.
At the Bottom Venison Pasty.
In the Middle Herb Dumplings.
For the four Corners.
Fricassy of Rabbits, stew'd Pigeons, boil'd Chickens, Fricassy of
Veal Sweetbreads with Artichoke Bottoms.
Second Course.
At the Top Pheasants or Partridges.
At the Bottom wild Ducks or Teal.
In the Middle Jellies or Syllabubs.
For the four Corners.
Preserv'd Apricocks, Almond Cheese-cakes, Custards, and Sturgeon.
For SEPTEMBER.
First Course.
At the Top collar'd Calf Head, with stew'd Pallets and Veal
Sweetbreads, and forc'd Meat-Balls.
At the Bottom Udder and Tongue or a Haunch of Venison
In the Middle an Ambler of Cockles, or roast Lobster.
Two Side dishes, Pigeon Pie and boiled Chickens.
Second Course.
At the Top a roast Pheasant.
At the Bottom a Turkey.
For the four Corners.
Partridges, Artichoke-Bottoms fry'd, Oyster Loaves, and Teal.
For OCTOBER.
First Course.
At the Top stew'd Tench and Cod's Head.
At the Bottom roast Pork or a Goose.
Two Side-dishes, roast Fish, and boil'd Fowl and Bacon.
For the four Corners.
Jugg'd Pigeons, Mutton Collops, Beef Rolls, and Veal Sweetbreads
fricassy'd.
In the Middle minc'd Pies or Oyster Loaves.
Second Course.
At the Top Wild Fowl.
At the Bottom a Hare.
In the Middle Jellies.
Two Side-dishes, roasted Lobster and fry'd Cream.
For the four Corners.
Preserv'd Quinces, or stew'd Pears, Sturgeon, cold Tongue, and
Orange Cheese Cakes.