1 A collar of brawn.
2 Stewed Broth of Mutton marrow bones.
3 A grand Sallet.
4 A pottage of caponets.
5 A breast of veal in stoffado.
6 A boilíd partridge.
7 A chine of beef, or surloin roast.
8 Minced pies.
9 A Jegote of mutton with anchove sauce.
10 A made dish of sweet-bread.
11 A swan roast.
12 A pasty of venison.
13 A kid with a pudding in his belly.
14 A steak pie.
15 A hanch of venison roasted.
16 A turkey roast and stuck with cloves.
17 A made dish of chickens in puff paste.
18 Two bran geese roasted, one larded.
19 Two large capons, one larded.
20 A Custard.
The second course for the same Mess.
Oranges and Lemons.
1 A young lamb or kid.
2 Two couple of rabbits, two larded.
3 A pig soucít with tongues.
4 Three ducks, one larded.
5 Three pheasants, 1 larded
6 A Swan Pye.
7 Three brace of partridge, three larded.
8 Made dish in puff paste.
9 Bolonia sausages, and anchoves, mushrooms, and Cavieate, and pickled oysters in a dish.
10 Six teels, three larded.
11 A Gammon of Westphalia Bacon.
12 Ten plovers, five larded.
13 A quince pye, or warden pie.
14 Six woodcocks, 3 larded.
15 A standing Tart in puff-paste, preserved fruits, Pippins, &c.
16 A dish of Larks.
17 Six dried neats tongues.
19 Powdered Geese.
Soldiering and Scribbling. By Archibald Forbes. 1872
The Art of Dinner Giving. George Carroll. 1880 Park Avenue Hotel. 1879
The Art of Dinner Giving. George Carroll. 1880 Mrs. A.T. Steward. 1879
366 menus and 1200 recipes ... in French and English London: 1882
The Menu Cookery Book. Mary Davies. 1885
The Life of General U. S. Grant. By Loomis T. Palmer 1885 aboard ship.
The Boston Cooking-school Cook Book. By Fannie Farmer. 1896
The Daily News Cook Book. Mary Mott Chesbrough 1896
Good Housekeeping. 1900
What to Have for Dinner.†By Fannie Merritt Farmer 1905