July ye 4th 1676 for barber sirgons hall Cortt diner.
| Leag of mutton boyld | Sallet | 8 harty Chockes for 2 |
| Sr Loyne of befe | Neack of Mutton | dishes |
| Shoulder of Venison | 3 Chickens 3 Rabets | 2 small Dishes of frut |
| ffor a Leag of Mutton | 0 | 3 | 4 |
| ffor a Sirloyne of befe | 0 | 9 | 0 |
| ffor a Shoulder of venison | 0 | 5 | 0 |
| 3 chickins 3 rabets | 0 | 5 | 6 |
| 8 harty chockes | 0 | 1 | 0 |
| ffrut | 0 | 3 | 6 |
| fyring | 0 | 3 | 0 |
| 3 pound of butter | 0 | 1 | 6 |
| veniger | 0 | 0 | 3 |
| peper & other spice | 0 | 0 | 3 |
| oyle & salt | 0 | 0 | 6 |
| Gallindine | 0 | 0 | 6 |
| 4 Colliflouers | 0 | 1 | 3 |
| ffor dressing Diner | 0 | 6 | 6 |
July ye 27th 1676 ffor ye Asestance & thar wivfes att barbar sirgons
| li. | s. | d. | |
| ffor 5 Dishis of Chickins Backon & Colliflours boyld | 2 | 10 | 0 |
| ffor a side of venison | 1 | 4 | 0 |
| ffor 3 Sir Loynes of befe | 1 | 10 | 0 |
| ffor 1 fore rebb for breackfast | 0 | 8 | 0 |
| ffor a neack of vele & muton | 0 | 7 | 0 |
| ffor 3 Grand Sallets | 0 | 12 | 0 |
| ffor puting 3 peces of venison in past | 1 | 4 | 0 |
| ffor 3 Dishis of geses 2 in a dish | 0 | 18 | 0 |
| ffor 3 made Dishis & 18 Chescaks | 0 | 15 | 0 |
| ffor 3 Dishis of Turkes & sas[289] 2 in a dish | 0 | 18 | 0 |
| ffor 3 Lumbard pyes | 1 | 4 | 0 |
| ffor 4 Dishis of Toung & udders | 1 | 4 | 0 |
| ffor 3 Custtords | 0 | 12 | 0 |
| ffor a firckin of Sturjon | 2 | 0 | 0 |
| ffor 4 Dishis of Chickins & pigons | 1 | 4 | 0 |
| ffor ye use of putter[290] | 1 | 0 | 0 |
| ffor wood and coles | 0 | 12 | 0 |
| ffor 3 Dishis of Tarts | 1 | 1 | 0 |
| ffor 3 Dishis of oringes & lemonds | 0 | 7 | 6 |
| ffor a small dish of frute | 0 | 2 | 6 |
| ffor worckmen & labarars and my owne paines | 1 | 0 | 0 |
| 3 Dishis of frut | 0 | 0 | 0 |
| 20 | 13 | 0 |
The monthly dinners were very much after the foregoing Bill of fare, and the following extracts of some of the more interesting items are taken at random.
| October, 1676. ffor 2 piges[291] | 0 | 7 | 0 |
| 2 pullets rostted with saseges & oystters | 0 | 5 | 0 |
| ffor 3 Gallions of oysters | 1 | 4 | 0 |
| ffor 18 lb. of medling backon | 0 | 12 | 0 |
| ffor 8 lb. of lardin backon | 0 | 5 | 4 |
The dinner on Lord Mayor’s Day, 1676, cost £26 6s. 4d., this was exclusive of wine. The “buttered ale” on this occasion was compounded as follows—