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of Cookery.

❧ The firſt courſe.

POtage oꝛ ſtewed bꝛoth.
Boylde meat oꝛ ſtewed meate.
Chyckens and baken,
Powdered biefe.
Pies.
Gooſe.
Pigge.
Roſted Beefe.
Roſted Veale.
Cuſtarde.

❧ The ſecond courſe.

Roſted Lambe.
Roſted Capons.
Roſted Connies.
Chickens.
Pehennes.
Baken Venyſon. Tarte.

❧ The ſeruice at Supper.

POtage oꝛ Sewe.
A Salette.
A pygges Petitoes.
Powderd biefe ſlyced.
A ſhoulder of mutton oꝛ a bꝛeſt.Veale

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