Hannah Woolley's Bills of Fare

Welcome to FabulousFusionFood's The Queen-like Closet by Hannah Woolley, Bills of Fare — This is the Bills of Fare from the Stuart volume, The Queen-like Closet by Hannah Woolley. The version presented here is from 1672, but the book itself dates back to 1670. Here you will find a facsimile of the original title page as well a the introduction and table of contents. I have used a special font to present the recipes in as close a form to the original as possible. I am also working on providing modern redactions for each and every recipe presented here. Enjoy...

These pages have been written to be as close to the font styles of the late and mid 17th century original as possible, within the limitations of HTML. The font style is therefore Gothic and the long-s symbol 'ſ' has been used in the text wherever it features in the original, as well as overbars and other symbols to represent abbreviations and the ligatures that link the c–t characters.

You will encounter many unfamiliar culinary terms and usages in this work. Where the recipe has been redacted into modern form, these are either defined in the redaction or a link to a definition is given. However, may of the terms can also be found by browsing or searching the glossary of cooking and food terms pages on this site.

The text presented here is derived directly from the original manuscript, rendered in an late Stuart-style font. The font is embedded in this page to ensure, as far as possible, that the text renders correctly for you.

The Queen-like Closet: Bills of Fare

TO THE

READER.

      Courteous Reader,

I Think it not amiſs, since I have given you, as I think, a very full Direion for all kinds of Food both for Nouriſhment and Pleaſure, that I do ſhew alſo how to eat them in good order; for there is a Time and Seaſon for all things: Beſides, there is not anything well done which hath not a Rule, I ſhall therefore give you ſeveral Bills of Service for Meals according to the Seaſon of the Year, ſo that you may with eaſe form up a Dinner in your Mind quickly; afterwards I ſhall ſpeak of ordering of Banquets; but theſe things fir, becauſe Banquets are moſt proper after Meals.
      All you who are knowing already and Vers'd in ſuch things, I beſeech you to take it only as a Memorandum; and to thoſe who are yet unlearned, I prſsume they will reap ſome Benefit by these Direions; which is truly wiſhed and deſired by

                                    Hanna Woolley alias Chaloner.

A Bill of Service for extraordinary
Feaſts in the Summer. 1. A Grand Sallad.
2. A boiled Capon or Chickens.
3. A boiled Pike or Bream.
4. A Florentine in Puff Paſte.
5. A Haunch of Veniſon roſted.
6. A Lomber Pie.
7. A Diſh of Green Geeſe.
8. A Fat Pig with a Pudding in the belly.
9. A Venison Paſty.
10. A Chicken Pie.
11. A Diſh of young Turkeys.
12. A Potato Pie.
13. A couple of Caponets.
14. A Set Cuſtard.

The Second Courſe
1. A Diſh of Chickens roſted.
2. Souced Conger or Trouts.
3. An Artichoke Pie.
4. A Cold Baked Meat.
5. A Souced Pig.
6. A Diſh of Partridges.
7. An Oringado Pie.
8. A Diſh of Quails.
9. Another cold Baked Meat.
10. Fresh Salmon.
11. A Diſh of Tarts.
12. A Joll of Sturgeon.

The Third Courſe.
1. Diſh of fried Perches.
2. A Diſh of Green Pease.
3. A Diſh of Artichokes.
4. A Diſh of Lobſters.
5. A Diſh of Prawns or Shrimps.
6. A Diſh of Anchovies.
7. A Diſh of pickled Oyſters.
8. Two or three dried Tongues.

Another Bill of Fare for Winter Seaſon.

1. A Collar of Brawn.
2. A Capon and White Broth.
3. A boiled Gurnet.
4. A Diſh of boiled Ducks or Rabbits.
5. A roſted Tongue and Udder.
6. A made Diſh in Puff-Paſte.
7. A Shoulder of Mutton with Oyſters.
8. A Chine of Beef.
9. A Dish of Scotch Collops of Veal.
10. Two Geeſe in a Diſh.
11. An Olive Pie.
12. A Pig.
13. A Loin of Veal.
14. A Lark Pie.
15. A Venison Paſty.
16. A Diſh of Capons, two in a Diſh or three.
17. A Diſh of Set Cuſtards.

The Second Courſe.

1. Young Lamb cut in Joints, three Joints in a Diſh Larded.
2. A couple of Fat Rabbets.
3. A Kickſhaw fried or baked.
4. A Diſh of roſted Mallards.
5. A Leaſh of Partridges.
6. A Pigeon Pie.
7. Four Woodcocks in a Diſh.
8. A Diſh of Teal, four or ſix.
9. A cold baked Meat.
10. A good Diſh of Plover.
11. Twelve Snites in a Diſh.
12. Two Dozen of Larks in a Diſh.
13. Another cold baked Meat.

The Third Courſe.

1. An Oiſter Pie hot.
2. A Diſh of fried Puffs.
3. Three or four dried Neats Tongues.
4. A Joll of Sturgeon.
5. Laid Tarts in Puff-paſte.
6. Pickled Oiſters.
7. A Dish of Anchovies and Caveare.
8. A Warden Pie or Quince Pie.

Note, That when your laſt Courſe is ended, you muſt ſerve in your Meat-Jellies, your Cheeses of several sorts, and your Sweet-meats.

A Bill of Fare for leſſer Feaſts.

1. AN Almond Pudding boiled or baked.
2. A Diſh of boiled Pigeons with Bacon.
3. A Leg of Mutton, boiled with good Sauce, or a leg of Pork.
4. A Diſh of rosted Olives of Veal.
5. A Diſh of Collops and Eggs.
6.A piece of rosted Beef.
7. A Diſh of Scotch Collops.
8. A Loin of Veal.
9. A fat Pig roſted.
10. Two Turkies in a Dish.
11. A Venison Pasty.
12. A Diſh of Pheaſants or Partridges.
13. A Diſh of Cuſtards in little China Pots.

The Second Courſe.

1. Three or four Joints of Lamb roſted aſunder, though never ſo ſmall.
2. A Couple of Rabbits.
3. A Diſh of Mallard, Teal or Widgeon.
4. A Leaſh of Partridges or Woodcocks.
5. A Pigeon Pie.
6. A Diſh of Plovers or Snites.
7. A Diſh of fat Chickens roſted.
8. A Warden or Quince Pie.
9. A Sowced Pig.
10. A Diſh of Tarts of ſeveral ſorts.
11. A Diſh of Lobſters, or Sturgeon.
12. A Diſh of pickled Oyſters.

A Bill of Fare for Fiſh Days and Faſting Days in Ember week, or in Lent.

1. A Diſh of Butter newly Churned.
2. A Diſh of Rice Milk or Furmity.
3. A Diſh of Buttered Eggs.
4. A Diſh of ſtewed Oyſters.
5. A Diſh of Gurnets boiled.
6. A boiled Sallad.
7. A boiled Pike or two Carps ſtewed.
8. A Dish of Buttered Loaves.
9. A Paſty of Ling.
10. A Diſh of Buttered Salt Fish.
11. A Diſh of Smelts.
12. A Diſh of White Herrings broiled.
13. A Potato Pie or Skirret Pie.
14. A Diſh of Flounders fryed.
15. An Eel Pie or Carp Pie.
16. A Diſh of fryed Whitings.
17. A Diſh of Salt Salmon.
18. A Diſh of Cuſtards.
19. A Joll of Sturgeon.
20. A Diſh of Pancakes or Fritters.

The Second Courſe.

1. A Diſh of Eels ſpichcockt.
2. A Fricaſie of Eels.
3. A Diſh of fryed Puffs.
4. A Diſh of Potatoes ſtewed.
5. A Diſh of fryed Oyſters.
6. A Diſh of blanched Manchet.
7. An Oyſter Pie with Parſneps.
8. A Pippin Pie Buttered.
9. A Diſh of Buttered Shrimps.
10. Two Lobſters rosted.
11. A Diſh of Tarts of Herbs.
12. A Diſh of ſouced Fiſh.
13. A Diſh of pickled Oyſters.
14. A Diſh of Anchovies and Caveare.

A Bill of Fare without feasting; only such a number of Dishes as are used in Great and Noble Houses for their own Family, and for familiar Friends with them.

The Firſt Courſe in Summer Seaſon.

1. A Fine Pudding boiled or baked.
2. A Diſh of boiled Chickens.
3. Two Carps ſtewed or a boiled Pike.
4. A Florentine in Puff-Paſte.
5. A Calves head, the one half haſhed, and the other broiled.
6. A Haunch of Veniſon roſted.
7. A Veniſon Paſty.
8. A Couple of fat Capons, or a Pig, or both.

The Second Courſe.

1. A Diſh of Partridges.
2. An Artichoke Pie.
3. A Diſh of Quails.
4. A cold Pigeon Pie.
5. A Souced Pig.
6. A Joll of freſh Salmon.
7. A Diſh of Tarts of ſeveral ſorts.
8. A Weſtphalia Gammon and dried Tongues about it.

A Bill of Fare in Winter in Great Houſes.

1. A Collar of Brawn.
2. A Capon and White Broth, or two boiled Rabbits.
3. Two roſted Neats Tongues and an Udder between them.
4. A Chine of Beef roſted.
5. A made Diſh in Puffpaſte.
6. A Shoulder of Mutton ſtuffed with Oyſters.
7. A fine Sallad of divers ſorts of Herbs and Pickles.
8. An Eel Pie or ſome other Pie.
9. Three young Turkies in a Diſh.
10. A Diſh of ſouced Fiſh, what is moſt in season.

The Second Courſe in Winter in great Houſes.

1. A Quarter of Lamb roſted, the Joints Larded with ſeveral things, and roſted asſunder.
2. A Couple of Rabbits.
3. A Kickſhaw fried.
4. A Dish of Mallard or Teals.
5. A Cold Venison Paſty, or other cold Baked meat.
6. A Diſh of Snites.
7. A Quince or Warden Pie.
8. A Diſh of Tarts.
9. A Joll of Sturgeon.
10. A Diſh of pickled Oysters.

A Bill of Fare for Fiſh Days in Great Houſes and at familiar Times.

1. A Diſh of Milk, as Furmity, or the like.
2. A Dish of ſtewed Oyſters or buttered Eggs.
3. A boiled Gurnet, or ſuch like.
4. A Dish of Barrel Cod buttered.
5. A Dish of Buttered Loaves or fryed Toaſts.
6. A Paſty made of a Joll of Ling.
7. A Potato Pie, or Skirret Pie.
8. A Diſh of Plaice or Flounders.
9. A Piece of ſalt Salmon.
10. A Carp Pie cold, or Lamprey Pie.

The Second Courſe to the Same.

1. A Diſh of Eels ſpitchcockt.
2. A Chine of Salmon broiled.
3. A Diſh of Oyſters fryed.
4. An Apple pie buttered.
5. A Diſh of fryed Smelts.
6. A Diſh of buttered Shrimps.
7. A Diſh of Skirrets fryed.
8. Two lobſters in a Dish.
9. A Diſh of pickled Oyſters.
10. A Diſh of Anchovies.

When all theſe are taken away, then ſerve in your Cheeſes of all ſorts, and also your Creams and Jellies, and Sweet-meats after them, if they be required.

Thus I have done with the Bills of Fare in Great Houſes, although it be impoſſible to name half which are in ſeaſon for one Meal; but this will serve you for the number of Diſhes, and any Perſon who is ingenious, may leave out ſome, and put in other at pleaſure.

A Bill of Fare for Gentlemens Houſes of Leſſer Quality, by which you may alſo know how to order any Family beneath another, which is very requiſite.

The Firſt Courſe in Summer ſeason.

1. A Boiled Pike or Carp ſtewed.
2. A very fine Pudding boiled.
3. A Chine of Veal, and another of Mutton.
4. A Calves head Pie.
5. A Leg of Mutton roſted whole.
6. A couple of Capons, or a Pig, or a piece of roſt Beef, or boiled Beef.
7. A Sallad, the beſt in seaſon.

The Second Courſe to the ſame.

1. A Diſh of fat Chickens roſted. 2. A cold Veniſon Paſty. 3. A Diſh of fryed Paſties. 4. A Joll of fresh Salmon. 5. A couple of Lobſters. 6. A Diſh of Tarts. 7. A Gammon of Bacon or dried Tongues.

After theſe are taken away, then ſerve in your Cheese and Fruit.
Note, That this Bill of Fare is for Familiar times.

A Bill of Fare for Gentlemens Houſes at Familiar Times Winter Seaſon.

The Firſt Courſe.

1. A Collar of Brawn.
2. A roſted Tongue and Udder.
3. A Leg of Pork boiled.
4. A piece of roſt Beef.
5. A Veniſon Paſty or other Pie.
6. A Marrow Pudding.
7. A Gooſe, or Turkie, or Pig.
8. A Sallad of What's in ſeaſon.

The Second Courſe to the ſame.

1. Two Joints of Lamb roſted.
2. A Couple of Rabbits.
3. A Diſh of wild Fowl or Larks.
4. A Gooſe or Turkie Pie cold.
5. A fryed Diſh.
6. Sliced Veniſon cold.
7. A Diſh of Tarts or Cuſtards.
8. A Gammon of Bacon, or dried Tongues, or both in one Diſh.

When theſe are taken away, ſerve in your Cheeſe and Fruit as before I have told you.

A Bill of Fare for Gentlemens Houses upon Fish Days, and at Familiar Times.

1. A Diſh of Buttered Eggs.
2. An Almond Pudding Buttered.
3. A Diſh of Barrel Cod Buttered.
4. A Sallad of what's in ſeaſon.
5. A Diſh of Freſh Fish boiled.
6. A Diſh of Eels Spitchcockt.
7. An Oyſter Pie or Herring Pie.
8. A Fricaſie of Eels and Oyſters.
9. A Carp Pie cold, or Lamprey Pie.

The Second Courſe to the ſame.

1. An Apple Pie buttered, or ſome Pancakes or Fritters. 2. A Diſh of fryed Smelts. 3. A Diſh of broiled Fiſh. 4. A Diſh of buttered Crabs. 5. A Diſh of Lobſters and Prawns. 6. A Joll of Sturgeon or Fresh Salmon. 7. A Diſh of Tarts or Cuſtards. 8. A Diſh of Anchovies or Pickled Herring.

When these are taken away, ſerve in your Cheese and Fruit as before I have told you.

Notes:

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