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ID Title Author Corrected Date of Publication (TCP Date of Publication) STC Words Pages
A09711 The accomplisht ladys delight in preserving, physick and cookery Woolley, Hannah, fl. 1670.; Plat, Hugh, Sir, 1552-1611?, attrib. author.; Harris, Thomas. 1675 (1675) STC 19976; Wing W3268; ESTC S103441 121,532 188

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or Verjuice Bills of Fare for all times of the Year and also for Extraordinary Occasions A Bill of Fair for Spring Season 8 A Collar of Brawn and Mustard 2. A Neats-Tongue and Vdder 3. Boyled Chickens 4. Green-Geese ● A Lumbard-Pye 6. A Dish of Young Rabits Second Course ● A Haunch of Venison ● Veal Roasted ● A dish of soles or smelts 4. A dish of Asparagus 5. Tansie 6. Tarts and Custards A bill of Fair for Midsomer 1. Neats-tongue and Colli-flowers 2. A Fore-quater of Lamb. 3. A Chicken Pye 4. Boyled Pidgeon 5 A couple of stewed Rabits 6. A Breast of Veal Roasted Second Course 1 An A'rtichoak Pye 2. A Vension-pasty 3. Lobsters and Salmon 4. A dish of Pease 5. A Goose-berry-tart 6. A dish of Strawberries A Bill of Fare for Harvest 1. A Capon and White-broth 2. A Westphalia-ham with Pidgeons 3. A Grand Sallet 4. A Neats-tongue and Vdder Roasted 5. A Powdered Goose 6. A Turkey Roasted Second Course 1. A Potato or chicken-pye 2. Roasted Partridges 3. Larks and chickens 4. A Made dish 5. A Warden-pye or Tart. 6. Custards A Bill of Fair for Winter season 1. A Collar of Brawn 2. Lambs-head and White broth 3. A Neats-tongue and Vdder Roasted 4. A dish of Minc'd-pyes 5. A Vension or Lamb-pye 6. A dish of chickens Second Course 1. A side of Lamb. 2. A dish of Wild-Ducks 3. A Quince-tart 4. Two Capons Roasted 5. A Turkey Roasted 6 A Dish of custards A Bill of Fair upon Extraordinary Occasions 1. A Coller of Brawn 2. Two Pullets boyled 3. A Bisk of Fish 4. A Dish of carps 5. A Grand boyled Meat 6. A Grand Sallet 7. A Venison Pasty 8. A Roasted Turkey 9. A Fat Pig 10. A Powdered Goose 11. A Hnunch of Vension Roasted 12. Neats-tongue and Vdder Roasted 13. A West-phalia-Ham boyled 14. A Joll of Salmon 15. Minced Pyes 16. A Sir-loyn of Rost-beef 17. Cold Baked Meats 18. A dish of custards Second Course 1. Jellies of all sorts 2. A Dish of Pheasants 3. A Pike boyled 4. An Oyster Pye 5. A Dish of Plovers 6. A dish of Larks 7. A Joll of sturgeon 8. A couple of Lobsters 9. A Lumber-pye 10. A couple of capons 11. A dish of Partridges 12. A Fricacy of Fowls 13. A dish of Wild ducks 14. A dish of cram'd chickens 15. A dish of stewed Oysters 16. A Murch Pane. 17. A dish of Fruits 18. A dish of Tarts A Bill of Fare for Fish days 1. A dish of Butter and Eggs. 2. A Barrel of Oysters 3. A Pike boyled 4. A stewed carp 5. An Eel Pye 6. A Pole of Ling. 7. A dish of Green Fish Buttered with Eggs. 8. A dish of stewed Oysters 9. A spinage sallet boyled 10. A dish of soles 11. A Joll of Fresh salmon 12. A dish of smelts Fry'd Second course 1. A couple of Lobsters 2. A Roasted spitcheock 3. A dish of Anchovies 4. Fresh Cod. 5. A Bream Roasted 6. A dish of Trouts 7. A dish of Place boyled 8. A dish of Peaches 9. A carp Farced 10. A Potato Pye 11. A dish of Prawns buttered 12. Tenches with short broth 13. A dish of Turbut 14. A dish of Eel-pouts 15. A sturgeon with short broth 16. A dish of Tarts and custards A Bill of Fare for a Gentleman's House about candlemas 1. A Pottage with a Hen. 2 A catham Pudding 3. A Fricacie of chickens 4. A Leg of Mutton with a Sallet Garnish your dishes with Barberies Second course 1. A chine of Mutton 2. A chine of Veal 3. A Lark Pye 4. Two Pullets 1 Larded Garnished with slices of Orange Third course 1. A dish of Wood-cocks 2. A couple of Rabits 3. A dish of Asparagus 4. A West-phalia-Gammon Last course 1. Two Oringe-tarts one with Herbs 2. A Racon-tart 3. An Apple-tart 4. A dish of bon Chriten-Pears 5. A dish of Pippins 6. A dish of Pear-Manes A Banquet for the same season 1. A dish of Apricoks 2. A dish of Marmalad of Pippins 3. A Dish of preserved Cherries 4. A whole Red Quince 5. A Dish of Dryed Sweet-Meat A great FEAST made by Gerge Nevil Chancellor of England and Arch-Bishop of York in the days of EDWARD the Fourth 1468. And a Bill of Fare as it was taken out of the Records of the Tower of London 0300 QUARTERS of Wheat 0300 Tun of Ale 0100 Tun of Wine 0001 Pipe of Ipocras 0104 Oxen. 0006 Wild Bulls 1000 Muttons 0304 Veals 0304 Porks 0400 Swines 3000 Geese 1000 Capons 3000 Piggs 0400 Plovers 0100 Dozen of Quails 0200 Dozen of Fowls called Rees 0400 Peacocks 0400 Mallards and Teals 0234 Cranes 0204 Kidds 3000 Chickens 4000 Pidgeons 4000 Coneys 0200 Bullers 9400 Heronshaws 0200 Pheasants 0500 Partridges 0400 Woodcocks 0100 Curlews 1000 Egrites 0304 Stags Bucks Roes 0103 Venison Pasties cold 0508 Pikes and Breams 6000 Dishes of Jelly 0103 Cold Tarts 3000 Cold Custards 1500 Hot Venison Pasties 3000 Hot Custards 0013 Porresses and Seals Besides abundance of Sweet-Meats The Great Offices Earl of Warwick Steward E. of Northumb. Treasurer Lord Hastings Cup bearer Lord Willowby Carver Lord John of Buckingham Controuler Sir Rich. Stanwig Surveyor Sir William Worlly Marshal of the Hall Eight Knights of the Hall Eighty Esqs of the Hall Two other Surveyors of the Hall Sir John Malbury Pantler Two Esqs Keepers of the Cubbard Sir John Pracenock Supervisor of the Hall Estates sitting in the Hall At the High-Table The Arch-Bishop in his State on his right hand the Bishops of London Durham and Elie. On his Left hand the Duke of Suffolk the Earls of Oxford and Worcester At the second Table The Abbots of S. Maries The Doctors of Halls of Rivones The Choristers of Rivones The Prownes of Durham of Girgleu and of Berlenton of Gilerow and others the number of eighteen At the third Table The Deans of York the Lords of Cornwell York Durham with 48 Knights At the fourth Table The Deans of Durham and of Saint Ambroses all the Prebends of the Minster At the fifth Table The Mayors of York and Calice and all the Aldermen At the Sixth Table The Judges of the Land 4. Barons of Exchequer and 26 Counsellors At the last Table Sixty nine Knights wearing the Kings Badges and his Arms. Estates sitting in the Chief Chamber At the first Table The D. of Glocester the Kings brother and upon his right hand the Duke of Suffolk and upon his left hand the Countess of Westmorland and Northumberland and two of the E. of Warwicks daughters At the second Table The Barons of Greystock with three other Barons At the third Table 18 Gentlewomen of the the said Lands Estates sitting in the second Chamber At the first table The elder Dutchess of Suffolk Countess of Warwick and Oxford the Ladies Hasting and Barwick At the second Table The Es. of Northumberland Westmorland and the Lds. of Fitshugh only with 2 Bar. At the third Table 14. Gentlemen and 14 Gentlewomen of Quality In the Low Hall 412