given in his _Diary_ many curious notices of the most approved dishes of
his day. The following "Bills of fare" of the period referred to speak,
however, directly to the point; they are taken from a work entitled,
_The accomplisht Lady's Delight, in Preserving, Physick, Beautifying,
and Cookery_. London, printed for B. Harris, 1683.

"_A Bill of fare for a Gentleman's House about Candlemas._

"1. A Pottage with a Hen. 2. A _Chatham_-pudding. 3. A Fricacie
of Chickens. 4. A leg of mutton with a Sallet. Garnish your
dishes with Barberries.

"_Second Course._ 1. A chine of Muton. 2. A chine of Veal. 3.
Lark-pye. 4. A couple of Pullets, one larded. Garnished with
orange slices.

"_Third Course._ 1. A dish of Woodcocks. 2. A couple of Rabbits.
3. A dish of Asparagus. 4. A Westphalia Gammon.

"_Last Course._ 1. Two orange tarts, one with herbs. 2. A Bacon
Tart. 3. An apple Tart. 4. A dish of Bon-chriteen pears. 5. A
dish of Pippins. 6. A dish of Pearmains.

"_A Banquet for the same Season._

"1. A dish of Apricots. 2. A dish of marmalade of Pippins. 3. A
dish of preserved Cherries. 4. A whole red Quince. 5. A dish of
dryed sweet-meats.

"_A Bill of Fare upon an extraordinary Occasion._