Bill of Fare for every Season of the Year
For January
First Course
Collar of Brawn, Bisque of Fish, Soup with Vermicelly, Orange Pudding with Patties
Chine of Turkey, Lamb Pasty, Roast Pullets with Eggs, Oyster Pie, Roast Lamb Joints, Grand Sallad with Pickles.
Second Course
Wild Fowl of all sorts, Chine of Salmon Broiled with Smelts,
Fruit of all sorts
Jole of Sturgeon, Collared Pig, Dryed Tongues with salt Sallads, Marinated Fish.
For February
First Course
Soup Lorrain
Turbot boiled with Oyster and Shrimps, Grand Patty, Hen Turkeys with Eggs, Marrow Pudding, Stewed Carps and broiled Eels, Spring Pie
Chine of Mutton, with Pickles, Dish of Scotch Collops, Dish of Salmigondin
Second Course
Fat Chickens and tame Pigeons, Asparagus and Lupins, Tanzy Fritters, Dish of Fruits of sorts, dish of fried Soles, dish of Tarts, custard and Chescakes.
For March
First Course
Dish of fish of sorts, Soap de Sante’, Westphalia Ham and Pigeons, Bareliao Pie, Pole of Ling, Dish of roasted Tongues and Udders, Pease Soup, Almond puddings of sorts, Olives of Veal a-la-mode, Dish of Mullets boiled.
Second Course
Broiled Pike, Dish of ,Norts, Ruffs and Quails, Skerret Pie, Dish of Jellies of sorts, Dish of fruit of sorts, Dish creamed tarts
For April.
First Course
Westphalia Ham and chickens, Dish of hashed Carps, Bisque of pigeons, Lumber pie, Chine of veal, Grand salad, Beef a-la-mode, Almond Florentines, Fricasses of chicken, Dish of custards.
Second Course.
Green Geese and Ducklings, Buttered Crab with smelts fryed, Dish of sucking rabbits, Rock of snow and Sillabubs, dish of souced mullets, Buttered Apple pie, March pain.
For May
First Course
Jole of Salmon, Cray fish soup, Dish of sweet pudding of colour, Chicken pie, Calves head bashed, Ckine of Mutton, Grand Sallad, Roasted fowls a la daube’, Roased Tongues and udders, Raggoo of Veal,
Second Course
Dish of young turkey and larded, and Quails, Dish of Pease, Bisque of shell fish,
Roasted :Lobsters. Green Geese. Dish of Sweetmeats, Oringado Pie, Dish of Lemon and Chocolate Creams, Dish of Collared Eels, with Cray fish
For June
First Course
Roasted Pike and Smelts, Westphalia Ham and young fowls, Marrow puddings, Haunch of Venison Roasted, Raggoo of Lamb stones and Sweetbreads, Fricassee of young Rabbits, Umble Pies, Dish of Mullets, Roasted Fowls, Dish of Custards
Second Course
Dish of young Pheasants, Dish of fried Soles and Eels, Potato Pie, Jole of Sturgeon, Dish of Tarts and Cheese cakes, Dish of Fruit of Sorts, Sillabubs
For July
First Course
Cock salmon with buttered Lobster, Dish of Scotch Collops, Chine of Veal., Venison Pasty, Grand Salad, Roasted Geese and ducklings, Patty Royal, Roasted Pig larded, Stewed Carps, Dish of Chicken boiled with Bacon Pie
Second Course
Dish of Partridge and Quails, Dish of Lobsters and Prawns, Dish of Ducks and tame Pigeons, dish of Jellies, Dish of Fruit. Dish of marinated Fish, Dish of Tarts of Sorts.
For August
First Course
Westphalia Ham and Chickens, Bisque of Fish, Haunch of Venison roasted, Venison Pasty, Roasted Fowls a la daube’, Umble Pies. White Fricassees of Chickens, Roasted Turkeys larded, Almond Florentines, Beef a la mode’.
Second Course
Dish of Pheasants and Partridges, Roasted Lobsters, Broiled Pike, Creamed Tart, Rock of Snow and Sillabubs, Dish of Sweetmeats, Salmigondin
For September
First Course
Boiled Pullets with Oysters, Bacon Pie, Bisque of Fish, Batelio Pie, Chine of Mutton, Dish of Pickles, Roast Geese, Lumber Pie, Olives of Veal with Ragoo, Dish of boiled Pigeons with Bacon.
Second Course.
Dish of Ducks and Teal, Dish of fryed Soles, Buttered Apple Pie, Jole of Sturgeon, Dish of Fruit, March Pain.
For October
First Course.
Westphalia Ham and Fowls, Cods Head with Shrimps and Oysters, Haunch of Doe with Udder a la Force, Minced Pies, Chine of Turkey, Bisque of Pigeons, Roasted Tongues and Udders, Scotch Collops. Lumber Pie.
Second Course
Wild Fowl of sorts, Chine of Salmon broiled, Artichoke Pie, Brazed Eels and Smelts, Salmigondin, Dish of Fruit, Dish of Tarts and Custards.
For November
First Course
Boiled Fowls with Savoys, Bacon Pie, Dish of stewed Carps and scolloped Oysters, Chine of Veal and Ragoo, Sallad and Pickles, Venison Pasty, Roasted Geese, Calves Head hashed, dish of Gurnets, Grand Patty, Roasted Hen Turkey with Oysters.
Second Course
Chine of Salmon and Smelts, Wild Fowl of Sorts, Potato Pie, Sliced Tongues with Pickles, Dish of Jellies, Dish of Fruit, Quince Pie.
For December
First Course
Westphalia Ham and Fowls, Soup with Teal. Turbot with Shrimps and Oysters, Marrow Pudding, Chine of Bacon and Turkey, Batelio Pie, Roasted Tongue and Udder,, and Hare, Pullets and oysters, Saucidges Pie, Minced pies, Cods Head with Shrimps
Second Course
Roasted Pheasants and Partridges, Bisque of Shell fish Tansy, Jole of St6urgeon, Pear Tart creamed, Dish of Sweetmeats, Dish of Fruit of Sorts
