.^4hogs, each at
I Ipigs, each at
14 dozen of swans
10 dozen large capons, each at
J dozen Kentish capons, each at
19 dozen common capons, each at ...
7 dozen and 9 gross of heath-cocks, each at
14 dozen of common cocks, each at ...
Best pullets (no number mentioned), each at
Common ditto, each at
37 dozen pigeons, per dozen
340 dozen of larks, at per dozen
£
s.
a.
1
6
8
0
2
10
0
4
8
0
3
8
0
0
6
(a present)
0
1
8
0
1
0
0
0
6
0
0
8
0
0
3
0
0
^
0
0
2
0
0
10
0
0
5
MENUS AND THEIR COMPILATION
819
A Bill of Fare in plain old English style.
Ye annuale Whytebaite Dinner of hyr Majestye's Ministers,
on Wednesdaie, ye 14th August, 1858, alte ye Hostelrie 'yclept
ye " Shippe," atte Greenwiche. This Bille of ye Fare is drawn
in playne Englysh, without any cloake of Frenche or other
foreygne tongue, for the sadde and sobere comforte of frendes,
and that ye maye know what ye are asked to accept.
Ye Bille of ye Fare.
YE SOUPE. — Soupe made from ye Turtle, and alsoe Soupe
made from ye Greene Fatte of ye same.
YE FUSHE. — Ye Flounders caryously cooked, and Salmonne
servyd inne lyke mannere. Ryssoles of ye Lobstere. Ye lyttel
Soles, fryed. Ye Pudynges of ye Whyting. Ye Eles skynned
and stewed inne ye riche wyne of Oporto. Ye Omelette of
Crabbe inne ye style as servyd to ye Guardes of ye Blue Scale.
Ye Troute from ye River Spey, grylled with ye sauce of Tartar.
Salmonne inne collopes, with ye sauce inne in ye Cyprus fashonne.
Ye Whytebaite, be-frizzled, and alsoe be-devylled.
FLESHE AND FOWLE.- Sweetbreades, with ye Mush-
roomes added thereunto. Ye Haunche of ye Royale Bucke, with
Haricotte Beaues servyd therewith. Ye Antient Hamme, from
ye Citye of York, grylled inne wyne of Champagne. Ye Grouse
from ye Northe Countree. Hogge Bacon and younge Beanes.
YE SWEETES, &c.— Apprycottes flavoured with Noyau.
Pudynges iced, after ye Nesselrode mannere. Lyttle Cakes made
with ye Cheese from Parma, inne Italic. Ye Ices flavoured with
Oranges and Strauberres.
Divers Fruytes which are your Desertes, and ye Wynes cf
Champagne and manie outlandysh countrees.
Ye Dinner will be servyd after ye mannere of ye Russian
people.
Ye guestes are bydden to eate after ye Hungarie mannere.
W. T. Bale, Mastere.
A CURIOUS BILL OF FARE OF 1751,
For the Study of English Clerks of the Kitchen,
Cooks and Housewives.
£ s.
d.
Bread and beer
0 4
6
Potage de Tortue
0 16
0
Calipash ...
1 1
0
Calipees
0 16
0
Une pate de Jambon de Bayone
2 10
0
Potage Julien Verd
1 12
0
820 PRACTICAL GASTRONOMY
2 Tinbots to remove the Soups
Haunch of Venison
Palaits cle Mouton
Selle de Mouton
Salade
Saucisses aux Ecrevisses
Petites Pates a I'Espanol
Coteletts a la Cardinal
Selle d'Agneau glace aux cocombres
Saumon a la Chambord
Fillets de Sanies Royales
Une bisque de lait de Magneraux
Un Lambert aux innocents
Des Perdrix, sauce vin de Champaign
Poulets a la Russienne
Ris de Veau en Arlequin ...
Quee d'agneau a la Montaban
Dix Cailles
Un Lapreau
UnPhesant
Dix ortolens
Un toarte de cerises
Artichaux a ]a proven Salle
Choufleurs au flour
Cretes de Cocq en bonets
Amorte de Jesuits
Salade
Chicken ...
Ice Cream and fruits ...
Fruit of various sorts, forced ...
Fruit from market
Page 378
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
.^4hogs, each at
I Ipigs, each at
14 dozen of swans
10 dozen large capons, each at
J dozen Kentish capons, each at
19 dozen common capons, each at ...
7 dozen and 9 gross of heath-cocks, each at
14 dozen of common cocks, each at ...
Best pullets (no number mentioned), each at
Common ditto, each at
37 dozen pigeons, per dozen
340 dozen of larks, at per dozen
£
s.
a.
1
6
8
0
2
10
0
4
8
0
3
8
0
0
6
(a present)
0
1
8
0
1
0
0
0
6
0
0
8
0
0
3
0
0
^
0
0
2
0
0
10
0
0
5
MENUS AND THEIR COMPILATION
819
A Bill of Fare in plain old English style.
Ye annuale Whytebaite Dinner of hyr Majestye's Ministers,
on Wednesdaie, ye 14th August, 1858, alte ye Hostelrie 'yclept
ye " Shippe," atte Greenwiche. This Bille of ye Fare is drawn
in playne Englysh, without any cloake of Frenche or other
foreygne tongue, for the sadde and sobere comforte of frendes,
and that ye maye know what ye are asked to accept.
Ye Bille of ye Fare.
YE SOUPE. — Soupe made from ye Turtle, and alsoe Soupe
made from ye Greene Fatte of ye same.
YE FUSHE. — Ye Flounders caryously cooked, and Salmonne
servyd inne lyke mannere. Ryssoles of ye Lobstere. Ye lyttel
Soles, fryed. Ye Pudynges of ye Whyting. Ye Eles skynned
and stewed inne ye riche wyne of Oporto. Ye Omelette of
Crabbe inne ye style as servyd to ye Guardes of ye Blue Scale.
Ye Troute from ye River Spey, grylled with ye sauce of Tartar.
Salmonne inne collopes, with ye sauce inne in ye Cyprus fashonne.
Ye Whytebaite, be-frizzled, and alsoe be-devylled.
FLESHE AND FOWLE.- Sweetbreades, with ye Mush-
roomes added thereunto. Ye Haunche of ye Royale Bucke, with
Haricotte Beaues servyd therewith. Ye Antient Hamme, from
ye Citye of York, grylled inne wyne of Champagne. Ye Grouse
from ye Northe Countree. Hogge Bacon and younge Beanes.
YE SWEETES, &c.— Apprycottes flavoured with Noyau.
Pudynges iced, after ye Nesselrode mannere. Lyttle Cakes made
with ye Cheese from Parma, inne Italic. Ye Ices flavoured with
Oranges and Strauberres.
Divers Fruytes which are your Desertes, and ye Wynes cf
Champagne and manie outlandysh countrees.
Ye Dinner will be servyd after ye mannere of ye Russian
people.
Ye guestes are bydden to eate after ye Hungarie mannere.
W. T. Bale, Mastere.
A CURIOUS BILL OF FARE OF 1751,
For the Study of English Clerks of the Kitchen,
Cooks and Housewives.
£ s.
d.
Bread and beer
0 4
6
Potage de Tortue
0 16
0
Calipash ...
1 1
0
Calipees
0 16
0
Une pate de Jambon de Bayone
2 10
0
Potage Julien Verd
1 12
0
820 PRACTICAL GASTRONOMY
2 Tinbots to remove the Soups
Haunch of Venison
Palaits cle Mouton
Selle de Mouton
Salade
Saucisses aux Ecrevisses
Petites Pates a I'Espanol
Coteletts a la Cardinal
Selle d'Agneau glace aux cocombres
Saumon a la Chambord
Fillets de Sanies Royales
Une bisque de lait de Magneraux
Un Lambert aux innocents
Des Perdrix, sauce vin de Champaign
Poulets a la Russienne
Ris de Veau en Arlequin ...
Quee d'agneau a la Montaban
Dix Cailles
Un Lapreau
UnPhesant
Dix ortolens
Un toarte de cerises
Artichaux a ]a proven Salle
Choufleurs au flour
Cretes de Cocq en bonets
Amorte de Jesuits
Salade
Chicken ...
Ice Cream and fruits ...
Fruit of various sorts, forced ...
Fruit from market