Ye lyttel Soles, fryed.
Ye Pudynges of ye Whyting.
Ye Eles skynned and stewed inne ye riche wyne of Oporto.
Ye Omelette of Crabbe inne ye style as servyd to ye Guardes of ye Blue Seale.
Ye Troute from ye River Spey, grylled with ye sauce of Tartar.
Salmonne inne collopes, with ye sauce inne ye Cyprus fashonne.
Ye Whytebaite, be-frizzled, and alsoe be-devylled.
Fleshe and Fowle.
Sweetbreades with ye Mushroomes added thereunto.
Ye Haunche of ye Royale Bucke, with Haricotte Beans servyd therewith.