For MARCH.

  First Course. 
    At the Top a boil’d Turkey, with Oyster Sauce. 
    At the bottom a Couple of roast Tongues or roast Beef. 
    In the Middle Pickles. 
    Two Side-dishes, a Pigeon Pie and Calf Head Hash. 
        For the four Corners. 
    Stew’d Crab or Oysters, Hunters Pudding, a brown Fricassy, stew’d
      Eels, or broil’d Whitings.

  Second Course. 
    At the Top Woodcocks or wild Ducks. 
    At the Bottom Pig or Hare. 
    In the Middle Jellies or Sweetmeats. 
        For the four Corners. 
    Raspberry Cream, Tarts, stew’d Apples, and preserv’d Apricocks.

For APRIL.

  First Course. 
    At the Top stew’d Fillet of Veal. 
    At the Bottom a roast Leg of Mutton. 
    Two Side-dishes, Salt Fish and Beef-Steaks. 
    In the Middle a Hunters Pudding.

  Second Course. 
    At the Top roast Chickens and Asparagus. 
    At the Bottom Ducks. 
    In the Middle preserv’d Oranges. 
        For the four Corners. 
    Damasin Pie, Cream Curds, Lobster, and cold Pot.

For MAY.

  First Course. 
    At the Top stew’d Carp or Tench. 
    At the Bottom a stew’d Rump of Beef. 
    In the Middle a Sallet. 
        For the four Corners
    A Fricassy of Tripes, boil’d Chickens, a Pudding, Olives of Veal.

  Second Course. 
    At the Top Rabbits or Turkey Pouts. 
    At the Bottom green Goose or young Ducks. 
        For the four Corners. 
    Lemon Cream, Quince Cream, Tarts, Almond Custards. 
    In the Middle Jellies.

For JUNE.

  First Course. 
    At the Top roast Pike. 
    At the Bottom Scotch Collops. 
    In the Middle stew’d Crab. 
        For the four Corners. 
    Boil’d Chickens, Quaking Pudding, roast Tongue, with Venison Sauce,
      Beans and Bacon.

  Second Course. 
    At the Top a Turkey. 
    At the Bottom Ducks or Rabbits. 
    In the Middle Strawberries. 
    Two Side dishes, roast Lobster and Pease. 
        For the four Corners. 
    Green Codlings, Apricock Custard, Sweetmeat Tarts, preserv’d Damsins,
      or Flummery.

For JULY.

  First Course. 
    At the Top green Pease Soop, remove stew’d Breast of Veal white. 
    At the Bottom a Haunch of Venison. 
    In the Middle a Pudding. 
    Two Side-dishes, a Dish of Fish, and a Fricassy of Rabbits.

  Second Course. 
    At the Top Partridges or Pheasants. 
    At the Bottom Ducks or Turkey. 
    In the Middle a Dish of Fruit. 
        For the four Corners. 
    Solomon Gundie, Lobster, Tarts, Chocolate Cream.

For AUGUST.

  First Course. 
    At the Top Fish. 
    At the Bottom Venison Pasty. 
    In the Middle Herb Dumplings. 
        For the four Corners. 
    Fricassy of Rabbits, stew’d Pigeons, boil’d Chickens, Fricassy of
      Veal Sweetbreads with Artichoke Bottoms.