The academy of armory, or, A storehouse of armory and blazon containing the several variety of created beings, and how born in coats of arms, both foreign and domestick : with the instruments used in all trades and sciences, together with their their terms of art : also the etymologies, definitions, and historical observations on the same, explicated and explained according to our modern language : very usefel [sic] for all gentlemen, scholars, divines, and all such as desire any knowledge in arts and sciences
Holme, Randle, 1627-1699.
Other Bills of Fare for Grand Feasts, and how to set the Meat in Order.
-
Novembers Feast.
- Oysters.
- Brawn and Mustard.
- A Capon in Stewed Broth with Mar∣row-Bones.
- A Goose in Stuffado, or two Ducks.
- A Grand Sallet.
- A Shoulder of Mutton with Oysters.
- A Bisk Dish baked, or
- A Chine of Beef roasted.
- Minced Pies or Chewits of Capon, Tongue, or Veal.
- A Chine of Pork.
- A Pastie of Venison.
- A Swan or two Geese roasted.
- A Loyn of Veal.
- A French Pie of diverse compounds.
- A Roast Turkey.
- A Pigg Roasted.
- 2 Brangeese Roasted, one larded.
- Sowce Veal.
- 2 Capons Roasted, one larded.
- A Custard double bordered.
-
Page 79
The second Course.
- Oranges and Lemons.
- A Sowced Pigg.
- A Young Lamb or Kidd roast.
- 2 Shovelers.
- 2 Herns, one larded.
- A Potatoe Pie.
- Duck and Mallard, one larded.
- A Sowced Turbet.
- 2 Pheasants, one larded.
- Marinated Carp, or Bream, or Pike.
- Partridges, some Larded.
- •ade Dish of Spinage Cream Bak∣ed.
- A Rowl of Beef.
- Tailes roast, some larded.
- A cold Goose Pye.
- A Sowced Mullet and Bace.
- A Quince Pye.
- C••lews, some larded.
- Dried Neats-Tongues.
- A Dish of Anchovis.
- A Jole of Sturgeon.
- Jellies and Tarts Royal.
- Ginger-bread, and other Fruits ac∣cording to the Season.
-
A Christmas Days Feast.
- Oysters.
- A Collar of Brawn.
- Stewed Broth of Mutton and Marrow-Bones.
- A Grand Sallet.
- A Pottage of Capons.
- A Breast of Veal in stuf•ado.
- Boiled Partridges.
- A Chine or Surloin of Beef roasted.
- Mince Pyes.
- A Jegote of Mutton with Anchovis Sauce▪
- A made Dish of Sweet-breeds.
- A Swan roast.
- A Pastie of Venison.
- A Kid with a Pudding in his Belly.
- A stake Pye.
- A Haunch of Venison roasted.
- A Turky roa•t, stuck with Cloves.
- A made Dish of Chickens in puff Paste.
- 2 Geese roast, one larded.
- 2 Capons, one larded.
- A Custard.
-
The second Course.
- Oranges and Lemons.
- A young Lamb or Kid.
- 4 Rabbits, two larded.
- A Pigg sauced with Tongues.
- Ducks, some larded.
- 2 Pheasants, one larded.
- A Swan or Goose Pye cold.
- Partridges, some larded.
- A made Dish in puff paste.
- Bolonia Sausages. in a Dish.
- Anchovis. in a Dish.
- Mushroomes. in a Dish.
- Cavieare. in a Dish.
- Pickled Oysters. in a Dish.
- Teales, some larded.
- A Gammon of Westphalia Bacon.
- Plovers, some larded.
- A Quince or Warden Pye.
- Woodcocks, some larded.
- A Tart in puff paste.
- Preserved Fruit and Pippins.
- A Dish of Larks.
- Neats-Tongues.
- Sturgeon, and Anchovis, and Jellies.
