The Third Course.
Fresh sturgeon, bream, pearch in jelly, a jole of salmon sturgeon, welks, apples and pears roasted; with sugar candy, figs of molisk, raisins, dates, capt with minced ginger, wafers, and Ipocras.
The Carving of Fish.
The carver of fish must see to peason and furmety, the tail and the liver; you must look if there be a salt porpos or sole, turrentine, and do after the form of venison; baked herring, lay it whole on the trencher, then white herring in a dish, open it by the back, pick out the bones and the row, and see there be mustard. Of salt fish, green-fish, salt salmon, and conger, pare away the skin; salt fish, stock fish, marling, mackrel, and hake with butter, and take away the bones & skins; A Pike, lay the womb upon a trencher, with pike sauce enough, A salt Lamprey, gobbin it in seven or eight pieces, and so present it, A Plaice, put out the water, then cross him with your knife, and cast on salt, wine, or ale. Bace, Gurnet, Rochet, Bream, Chevin, Mullet, Roch, Pearch, Sole, Mackrel, Whiting, Haddock, and Codling, raise them by the back, pick out the bones, and cleanse the rest in the belly. Carp Bream, Sole, and Trout, back and belly together. Salmon, Conger, Sturgeon, Turbut, Thornback, Houndfish, and Holibut, cut them in the dishes; the Porpos about, Tench in his sauce; cut two Eels, and Lampreys roast, pull off the skin, and pick out the bones, put thereto vinegar, and powder. A Crab, break him asunder, in a dish make the shell clean, & put in the stuff again, temper it with vinegar, and powder them, cover it with bread and heat it; a Crevis dight him thus, part him asunder, slit the belly, and take out the fish, pare away the red skin, mince it thin, put vinegar in the dish, and set it on the Table without heating. A Jole of Sturgeon, cut it into thin morsels, and lay it round about the dish, Fresh Lamprey bak’d, open the pasty, then take white bread, and cut it thin, lay it in a dish, & with a spoon take out Galentine, & lay it upon the bread with red wine and powder of Cinamon; then cut a gobbin of
Lamprey, mince it thin, and lay it in the Gallentine, and set it on the fire to heat. Fresh herring, with salt and wine, Shrimps well pickled, Flounders, Gudgeons, Minews, and Muskles, Eels, and Lampreys, Sprats is good in few, musculade in worts, oysters in few, oysters in gravy, minews in porpus, salmon in jelly white and red, cream of almonds, dates in comfits, pears and quinces in sirrup, with parsley roots, mortus of hound fish raise standing.
Sauces for Fish.
Mustard is good for salt herring, salt fish, salt conger, salmon, sparling, salt eel and ling; vinegar is good with salt porpus, turrentine, salt sturgeon, salt thirlepole, and salt whale, lamprey with gallentine; verjuyce to roach, dace, bream, mullet, flounders, salt crab and chevin with powder of cinamon and ginger; green sauce is good with green fish and hollibut, cottel, and fresh turbut; put not your green sauce away for it is good with mustard.
[Bills of FARE] for every Season in the Year; also how to set forth the MEAT in order for that Service, as it was used before Hospitality left this Nation.
A Bill of Fare for All-Saints-Day, beingNovemb. 1.Oysters. 1 A Collar of brawn and mustard. 2 A Capon in stewed broth with marrow-bones. 3 A Goose in stoffado, or two Ducks. 4 A grand Sallet. 5 A Shoulder of Mutton with oysters. 6 A bisk dish baked. 7 A roast chine of beef. 8 Minced pies or chewits of capon, tongue, or of veal. 9 A chine of Pork. 10 A pasty of venison. 11 A swan, or 2 geese roast. 12 A loyn of veal. 13 A French Pie of divers compounds. 14 A roast turkey. 15 A pig roast. 16 A farc’t dish baked. 17 Two brangeese roasted, one larded. 18 Souc’t Veal. 19 Two Capons roasted, one larded. 20 A double bordered Custard. | A Second Course for the same Mess.Oranges and lemons. 1 A souc’t pig. 2 A young lamb or kid roast. 3 Two Shovelers. 4 Two Herns, one larded. 5 A Potatoe-Pye. 6 A duck and mallard, one larded. 7 A souc’t Turbut. 8 A couple of pheasants, one larded. 9 Marinated Carp, or Pike, or Bream. 10 Three brace of partridg, three larded. 11 Made Dish of Spinage cream baked. 12 A roll of beef. 13 Two teels roasted, one larded. 14 A cold goose pie. 15 A souc’t mullet and bace. 16 A quince pye. 17 Four curlews, 2 larded. 18 A dried neats tongue. 19 A dish of anchoves. 20 A jole of Sturgeon. Jellies and Tarts Royal, and Ginger bread, and other Fruits. |
A Bill of Fare for Christmas Day, and how to set theMeat in order.Oysters. 1 A collar of brawn. 2 Stewed Broth of Mutton marrow bones. 3 A grand Sallet. 4 A pottage of caponets. 5 A breast of veal in stoffado. 6 A boil’d partridge. 7 A chine of beef, or surloin roast. 8 Minced pies. 9 A Jegote of mutton with anchove sauce. 10 A made dish of sweet-bread. 11 A swan roast. 12 A pasty of venison. 13 A kid with a pudding in his belly. 14 A steak pie. 15 A hanch of venison roasted. 16 A turkey roast and stuck with cloves. 17 A made dish of chickens in puff paste. 18 Two bran geese roasted, one larded. 19 Two large capons, one larded. 20 A Custard. | The second course for the same Mess.Oranges and Lemons. 1 A young lamb or kid. 2 Two couple of rabbits, two larded. 3 A pig souc’t with tongues. 4 Three ducks, one larded. 5 Three pheasants, 1 larded 6 A Swan Pye. 7 Three brace of partridge, three larded. 8 Made dish in puff paste. 9 Bolonia sausages, and anchoves, mushrooms, and Cavieate, andpickled oysters in a dish. 10 Six teels, three larded. 11 A Gammon of Westphalia Bacon. 12 Ten plovers, five larded. 13 A quince pye, or warden pie. 14 Six woodcocks, 3 larded. 15 A standing Tart in puff-paste, preserved fruits, Pippins,&c. 16 A dish of Larks. 17 Six dried neats tongues. 18 Sturgeon. 19 Powdered Geese. Jellies. |
A Bill of Fare for new-years Day.Oysters. 1 Brawn and Mustard. 2 Two boil’d Capons in stewed Broth, or white Broth. 3 Two Turkies in stoffado. 4 A Hash of twelve Partridges, or a shoulder of mutton. 5 Two bran Geese boil’d. 6 A farc’t boil’d meat with snites or ducks. 7 A marrow pudding bak’t 8 A surloin of roast beef. 9 Minced pies, ten in a dish, or what number you please 10 A Loin of Veal. 11 A pasty of Venison. 12 A Pig roast. 13 Two geese roast. 14 Two capons, one larded. 15 Custards. | A second Course for the same Mess.Oranges and Lemons. 1 A side of Lamb 2 A souc’t Pig. 3 Two couple of rabbits, two larded. 4 A duck and mallard, one larded. 5 Six teels, three larded. 6 A made dish, or Batalia-Pye. 7 Six woodcocks, 3 larded. 8 A warden pie, or a dish of quails. 9 Dried Neats tongues. 10 Six tame Pigeons, three larded. 11 A souc’t Capon. 12 Pickled mushrooms, pickled Oysters, and Anchoves in a dish. 13 Twelve snites, six larded 14 Orangado Pye, or a Tart Royal of dried and wet suckets. 15 Sturgeon. 16 Turkey or goose pye. Jelly of five or six sorts, Lay Tarts of divers colours andginger-bread, and other Sweet-meats. |
A Bill of Fare for February.1 Eggs and Collops. 2 Brawn and Mustard. 3 A hash of Rabbits four. 4 A grand Fricase. 5 A grand Sallet. 6 A Chine of roast Pork. | A second Course.1 A whole Lamb roast. 2 Three Widgeons. 3 A Pippin Pye. 4 A Jole of Sturgeon. 5 A Bacon Tart. 6 A cold Turkey Pye. Jellies and Ginger-bread, and Tarts Royal. |
A Bill of fare for March.Oysters. 1 Brawn and Mustard. 2 A fresh Neats Tongue and Udder in stoffado. 3 Three Ducks in stoffado. 4 A roast Loin of Pork. 5 A pasty of Venison. 6 A Steak Pye. | A second Course.1 A side of Lamb. 2 Six Teels, three larded. 3 A Lamb-stone Pye. 4 200 of Asparagus. 5 A Warden-Pye. 6 Marinate Flounders. Jellies and Ginger-bread, and Tarts Royal. |
A Bill of fare for April.Oysters. 1 A Bisk. 2 Cold Lamb. 3 A haunch of venison roast. 4 Four Goslings. 5 A Turkey Chicken. 6 Custards of Almonds. | A second Course.1 Lamb, a side in joynts. 2 Turtle Doves eight. 3 Cold Neats-tongue pye. 4 8 Pidgeons, four larded. 5 Lobsters. 6 A Collar of Beef. Tansies. |
A Bill of Fare for May.1 Scotch Pottage or Skink. 2 Scotch collops of mutton 3 A Loin of Veal. 4 An oline, or a Pallat pye. 5 Three Capons, 1 larded. 6 Custards. | A Second Course.1 Lamb. 2 A Tart Royal, or Quince Pye 3 A Gammon of Bacon Pie. 4 A Jole of Sturgeon. 5 Artichock Pie hot. 6 Bolonia Sausage. Tansies. |
A bill of Fare for June.1 A shoulder of mutton hasht 2 A Chine of Beef. 3 Pasty of Venison, a cold Hash. 4 A Leg of Mutton roast. 5 Four Turkey Chickens. 6 A Steak Pye. | A Second Course.1 Jane or Kid. 2 Rabbits. 3 Shovelers. 4 Sweet-bread Pye. 5 Olines, or pewit. 6 Pigeons. |
A bill of Fare for July.Muskmelons. 1 Pottage of Capon. 2 Boil’d Pigeons. 3 A hash of Caponets. 4 A Grand Sallet. 5 A Fawn. 6 A Custard. | A Second Course.1 Pease, of French Beans. 2 Gulls four, two larded. 3 Pewits eight, four larded. 4 A quodling Tart green. 5 Portugal eggs, two sorts. 6 Buttered Brawn. Selsey Cockles broil’d. |
A Bill of Fare for August.Muskmelons. 1 Scotch collops of Veal. 2 Boil’d Breast of Mutton. 3 A Fricase of Pigeons. 4 A stewed Calves head. 5 Four Goslings. 6 Four Caponets. | A Second Course.1 Dotterel twelve, six larded 2 Tarts Royal of Fruit. 3 Wheat-ears. 4 A Pye of Heath-Pouts. 5 Marinate Smelts. 6 Gammon of Bacon. Selsey Cockles. |
A Bill of Fare for September.Oysters. 1 An Olio. 2 A Breast of Veal in stoffado. 3 twelve Partridg hashed. 4 A Grand Sallet. 5 Chaldron Pye. 6 Custard. | A second Course.1 Rabbits 2 Two herns, one larded. 3 Florentine of tongues. 4 8 Pigeons roast, 4 larded. 5 Pheasant pouts, 2 larded. 6 A cold hare pye. Selsey cockles broil’d after. |
A bill of Fare for October.Oysters. 1 Boil’d Ducks. 2 A hash of a loin of veal. 3 Roast Veal. 4 Two bran-geese roasted. 5 Tart Royal. 6 Custard. | A second Course.1 Pheasant, pouts, pigeons. 2 Knots twelve. 3 Twelve quails, six larded. 4 Potato pye. 5 Sparrows roast. 6 Turbut. Selsey Cockles. |
A bill of Fare formerly used in Fasting days, and inLent. | |
The first Course.Oysters if in season. 1 Butter and eggs. 2 Barley pottage, or Rice pottage. 3 Stewed Oysters. 4 Buttered eggs on toasts. 5 Spinage Sallet boil’d. 6 Boil’d Rochet or gurnet. 7 A jole of Ling. 8 Stewed Carp. 9 Oyster Chewits. 10 Boil’d Pike. 11 Roast Eels. 12 Haddocks, fresh Cod, or Whitings. 13 Eel or Carp Pye. 14 Made dish of spinage. 15 Salt Eels. 16 Souc’t Turbut. | A second Course.1 Fried Soals. 2 Stewed oysters in scollop shells. 3 Fried Smelts. 4 Congers head broil’d. 5 Baked dish of Potatoes, or Oyster pye. 6 A spitchcock of Eels. 7 Quince pie or tarts royal. 8 Buttered Crabs. 9 Fried Flounders. 10 Jole of fresh Salmon. 11 Fried Turbut. 12 Cold Salmon pye. 13 Fried skirrets. 14 Souc’t Conger. 15 Lobsters. 16 Sturgeon. |