Second Course: Jelly, dates, &c. For a standard, Mullet, Chub, Seal, &c.
Third Course: Bream, Perch, Whelks; and pears in sugar candy. Figs, dates capped with minced ginger, &c.
All over! Clear the table.
Carving and Dressing of Fish
Put tails and livers in the pea broth and furmity.
How to carve Seal Turrentyne, baked Herring, white Herring, Green Fish, Merling, Hake, Pike, salt Lamprey, Plaice.
Gurnard, Bream, Roach, Whiting, Codling.
Carp, Trout, Conger, Thornback, Halibut, Tench, and Crab.
How to dress and serve up a Crab.
How to dress and carve a Crayfish, a Joll of Sturgeon, a fresh Lamprey, pasty. (sauce, Galentyne with red wine and powdered cinnamon.) Fresh Herring, &c.