A second Course
Appears in
By Robert May
Published 1660
- Fried Soals.
- Stewed oysters in scollop shells.
- Fried Smelts.
- Congers head broil’d.
- Baked dish of Potatoes, or Oyster pye.
- A spitchcock of Eels.
- Quince pie or tarts royal.
- Buttered Crabs.
- Fried Flounders.
- Jole of fresh Salmon.
- Fried Turbut.
- Cold Salmon pye.
- Fried skirrets.
- Souc’t Conger.
- Lobsters.
- Sturgeon.