Filets de cbevreuil, sauce poivrade. Quenelles de volaille aux champignons. Chickens A, la Macedoine. Noix de veau, sauce tomatoes. Pigeon pie. Roast chickens. Ham. Bacon. Beans. Chine of mutton. Second Course. Duckling. Leverets. Goslings Petits pois ii la Fran<;aise. Mayonnaise de homards. Souffle pudding. Gelee k la Macedoine. Bavaroise aux fraises. Creme a iltahenne. Gelee au vin. Compote de fruits au riz. Gateau a la Napolitaine. Meringue k la creme. Trifle pastry. Iced Pudding. ANCIENT MENUS. 679 Bills of jfare of a Dinner ant) Supper Served in 1522 to the Emperor Charles V. and his suite when quartered in the City of London. *********** DYNER. The first course for dyner. Pottage. Boyled capon. Gr. sh. Young vele. Grene gese. Kyde 1. lambe. Custardes. Fruttour[sJ. SOPER. The second course. Jussel [broth]. Chykyns. Pejons. Rabettes. Tarte[s]. The first course, soper. Potage. Chykyns boyled. Jegges [gigot] of motton. Capons. Kyde 1. lambe. Dowcettes [custards]. The second course. Jelly, Ipocras [half white wine, half claret]. Pejons. Chykyns. Rabettes. Tarttes. H Bill or fare in tbe Plain old €naii$b style. Ye annuale Whytebaite Dinner of hyr Majestye’s Ministers on Wednesdaie, ye 14th August, 1858, atte ye Hostelrie yclept ye “ Shippe,” atte G-reenwiehe. 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 curyously 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 Seale. Ye Troute from ye River Spey, grylled with ye sauce of Tartar. Salmonne inne collopes, with ye sauce inne ye Cyprus faslionne. Ye Whytebaite, befrizzled, and alsoe be-devylled. FLESHE AND FOWLE. — Sweetbreades, with ye Mushroomes added thereunto. Ye Haunche of ye Royale Bucke, with Haricotte Beanes 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 Ac. — Apprycottes flavoured with Noyau. Pudynges iced, after ye Nessel- rode mannere. Lyttle Cakes made with ye Cheese from Parma, inne Italie. Ye Ices flavoured with Oranges and Strauberres. Divers Fruytes which are your Desertes, and ye Wynes of 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. 680 THE NEW CENTURY COOKERY BOOK flfoenu of a 1Ro\>al Banquet Served to H.M. KING GEORGE III. London : November 9, 1761. BILL OF FARE. King and Queen. Bach four services and removes. First Service. Consisting of turrenes, fish, venison, &c. Nine dishes. Second Service. A fine roast ; ortolans, quails, knotts, ruffs, pea chicks, &c. Nine dishes. Third Service. Consisting of vegetable and made dishes, green pease, green morrells, green truffles, cardoons, &c. Eleven dishes. Fourth Service. Curious ornaments in pastry, jellies, blomonges, cakes, &c. Nine dishes. Eight of the Royal Family.

AI-modernized reading of the original text

Filets de chevreuil, sauce poivrade. Quenelles de volaille aux champignons. Chickens A, la Macedoine. Noix de veau, sauce tomatoes. Pigeon pie. Roast chickens. Ham. Bacon. Beans. Chine of mutton. Second Course. Duckling. Leverets. Goslings Petits pois ii la Fran<;aise. Mayonnaise de homards. Souffle pudding. Gelee k la Macedoine. Bavaroise aux fraises. Creme a iltahenne. Gelee au vin. Compote de fruits au riz. Gateau a la Napolitaine. Meringue k la creme. Trifle pastry. Iced Pudding. Bills of jfare of a Dinner ant) Supper Served in 1522 to the Emperor Charles V. and his suite when quartered in the City of London. *********** DYNER. The first course for dyner. Pottage. Boyled capon. Gr. sh. Young vele. Grene gese. Kyde 1. lambe. Custardes. Fruttour[sJ. SOPER. The second course. Jussel [broth]. Chykyns. Pejons. Rabettes. Tarte[s]. The first course, soper. Potage. Chykyns boyled. Jegges [gigot] of motton. Capons. Kyde 1. lambe. Dowcettes [custards]. The second course. Jelly, Ipocras [half white wine, half claret]. Pejons. Chykyns. Rabettes. Tarttes. H Bill or fare in tbe Plain old €naii$b style. Ye annuale Whytebaite Dinner of hyr Majestye’s Ministers on Wednesdaie, ye 14th August, 1858, atte ye Hostelrie yclept ye “ Shippe,” atte G-reenwiehe. 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 curyously 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 Seale. Ye Troute from ye River Spey, grylled with ye sauce of Tartar. Salmonne inne collopes, with ye sauce inne ye Cyprus faslionne. Ye Whytebaite, befrizzled, and alsoe be-devylled. FLESHE AND FOWLE. — Sweetbreades, with ye Mushroomes added thereunto. Ye Haunche of ye Royale Bucke, with Haricotte Beanes 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 Ac. — Apprycottes flavoured with Noyau. Pudynges iced, after ye Nesselrode mannere. Lyttle Cakes made with ye Cheese from Parma, inne Italie. Ye Ices flavoured with Oranges and Strauberres. Divers Fruytes which are your Desertes, and ye Wynes of 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. flfoenu of a 1Ro\>al Banquet Served to H.M. KING GEORGE III. London : November 9, 1761. King and Queen. Bach four services and removes. First Service. Consisting of turrenes, fish, venison, &c. Nine dishes. Second Service. A fine roast ; ortolans, quails, knotts, ruffs, pea chicks, &c. Nine dishes. Third Service. Consisting of vegetable and made dishes, green pease, green morrells, green truffles, cardoons, &c. Eleven dishes. Fourth Service. Curious ornaments in pastry, jellies, blomonges, cakes, &c. Nine dishes. Eight of the Royal Family.

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