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Emory Women Writers Resource Project

The Gentlewoman's Companion: or, A Guide to the Female Sex, an electronic edition

by Hannah Woolley [Woolley, Hannah, fl. 1670]

date: 1675
source publisher: Printed by A. Maxwell for Edward Thomas
collection: Early Modern through the 18th Century

Table of Contents

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A Bill of Fare of Suitable Meat for every Month in the Year.

| | 156

January.


1. Brawn and Mustard.
2. Two boiled Capons in White broth.
3. A Turky roasted.
4. A Shoulder of Mutton hasht.
5. Two Geese boiled.
6. Goose roasted.
7. Ribs or Surloyn of Beef.
8. Minced Pyes
9. A Loyn of Veal.
10. A Pasty of Venison.
11. A Marrow-pye.
12. Roasted Capons.
13. Lamb.
14. Woodcocks, Partridges, with smaller Birds.

Second Course.


1. A Soust Pig.
2. A Warden-Pye.
3. Dried Neats-tongues.
4. A Soust Capon.
5. Pickled Oysters, and Mushrooms together
6. Surgeon
7. A Goose, or Turky-pye.

February.


1. A Chine of roast-Pork.
2. Veal or Beef roasted.
3. A Lamb-Pye, and Mince-Pyes.
4. A couple of wild Ducks.
5. A couple of Rabbits.
6. Fried Oysters.
7. A Skirrot-Pye.

Second Course.


1. A whole Lamb roasted.
2. Three Widgeons.
3. A Pippin-Pye.
4. A Jole of Sturgeon.
5. A cold Turkey-Pye.

March.


1. Neats-tongue and Udder.
2. Boil'd Chickens.
3. A Dish of stew'd Oysters.

| | 157


4. A Dish of young Rabbits.
5. A grand Sallet.

Second Course.


1. A Dish of Soles, or Smelts.
2. Marinate Flounders.
3. A Lambstone-Pye.
4. An hundred of Asparagus.
5. A Warden-Pye.

April.


1. Green Greese, or Veal and Bacon.
2. Haunch of Venison roasted.
3. A Lumber-Pye.
4. Rabbits and Tarts.

Second Course.


1. Cold Lamb.
2. Cold Neats-tongue-Pye.
3. Salmon Lobsters and Prawns.
4. Asparagus.

May.


1. Boil'd Chickens.
2. Roast-Veal.
3. Roasted Capons.
4. Rabbits.

Second Course.


1. Artichoak-Pye hot.
2. Westphalia Bacon, and Tarts.
3. Sturgeon, Salmon and Lobsters.
4. A Dish of Sparagrass.
5. A Tansie.

June.


1. A Neats-tongue, or Leg of Mutton and Colliflowers.
2. A Steak-Pye.
3. A Shoulder of Mutton.
4. A fore-quarter of Lamb.
5. A Dish of Pease.

Second Course.


1. Sweet-bread- Pye.
2. A Capon.
3. A Goose-berry Tart.
4. Straw berries and Cream. Or Strawberries, White-wine, Rosewater and Sugar.

July.


1. A Westphalia Ham and Pidgeons.
2. A Loyn of Veal.
3. A Venison-Pasty. | | 158
4. Roast Capons.

Second Course.


1. Pease of French beans.
2. A Coding-Tart.
3. Artechoaks, or a Pye made thereof.
4. Roast Chickens.

August.


1. Calves-head and Bacon.
2. An Olio, or grandboil'd meat.
3. A Haunch of Venison roasted.
4. A Pig roasted.

Second Course.


1. Marinate Smelts.
2. A Pidgeon-Pye.
3. Roast Chickens.
4. A Tart.
5. Some Creams and Fruits.

September.


1. Capon and White-broth.
2. Neats-tongue and Udder roasted.
3. A powder'd Goose.
4. roast Turky.

Second Course.


1. A Potato-pye.
2. Roast Partridges.
3. A Dish of Larks.
4. Creams and Fruit.

October.


1. Roast Veal.
2. Two brand-Geese roasted.
3. A grand Sallet
4. Roasted Capons.

Second Course.


1. Pheasants, Pouts and Pidgeons.
2. A Dish of Quails, or Sparrows.
3. A Warden-Pye, Tarts or Custards.

Second Course.


1. A Shoulder of Mutton and Oysters.
2. A loyn of Veal.
3. Geese roasted.
4. A Pasly of Venison.

Second Course.


1. Two Herns, one larded.
2. A Soust Turbut.
3. Two Pheasants, one larded. | | 159
4. A Roll of Beef.
5. A Soust Mullet and Base.
6. Jellies and Tarts.

December.


1. Stew'd broth of Mutton and Marrow-bones.
2. Lambs-head and White-broth.
3. A Chine of Beef roasted.
4. Mince-Pyes.
5. A roast Turky stuck with Cloves.
6. Two Capons, one larded.

Second Course.


1. A young Lamb or Kid.
2. Two brace of Partridg.
3. Ballonia Sausages, Anchovees, Mushrooms, Caviare, and pickled Oysters, in a Dish together.
4. A Quince-Pye.
5. Half a dozen of Woodcocks.

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