The accomplisht cook: or, The art & mystery of cookery

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 and ginger-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