The Accomplisht Cook
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.
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A Bill of Fare for All-Saints-Day, being Novemb. 1.
[First Course]
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.
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A Bill of Fare for Christmas Day, and how to set the Meat in order.
[First Course]
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, and pickled 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.
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A Bill of Fare for new-years Day.
[First Course]
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.
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A Bill of Fare for February.
[First Course]
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.
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A Bill of fare for March.
[First Course]
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.
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A Bill of fare for April.
[First Course]
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.
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A Bill of Fare for May.
[First Course]
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.
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A bill of Fare for June.
[First Course]
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.
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A bill of Fare for July.
[First Course]
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.
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A Bill of Fare for August.
[First Course]
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.
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A Bill of Fare for September.
[First Course]
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.
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A bill of Fare for October.
[First Course]
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.
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A bill of Fare formerly used in Fasting days, and in Lent.
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.
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