Page:Highways and Byways in Sussex.djvu/241

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XXII
213
ANCIENT APPETITES

"1706. 25th March. Pd. John Coachman by Ned Virgo, that he may be drunk all the Easter week, in part of his wages due, £1."

This was the fare provided on January 1, 1707, for thirteen guests:—

Plumm pottage.
Calves' head and bacon.
Goose.
Pig.
Plumm pottage.
Roast beef, sirloin.
Veale, a loin.
Goose.

Plumm pottage.
Boiled beef, a clod.
Two baked puddings.
Three dishes of minced pies.
Two capons.
Two dishes of tarts.
Two pullets.

Plum porridge, it may interest some to know, was made thus: "Take of beef-soup made of legs of beef, 12 quarts; if you wish it to be particularly good, add a couple of tongues to be boiled therein. Put fine bread, sliced, soaked, and crumbled; raisins of the sun, currants and pruants two lbs. of each; lemons, nutmegs, mace and cloves are to be boiled with it in a muslin bag; add a quart of red wine and let this be followed, after half an hour's boiling, by a pint of sack. Put it into a cool place and it will keep through Christmas."

Mr. Burrell giving a small dinner to four friends, offered them

Pease pottage.

2 carps. 2 tench.
Capon. Pullet.
Fried oysters.
Baked pudding.

Roast leg of mutton.
Apple pudding.
Goos.
Tarts. Minced pies.

It is perhaps not surprising that the host had occasionally to take the waters of Ditchling, which are no longer drunk medicinally, or to dose himself with hieræ picræ.

One more dinner, this time for four guests, who presumably were more worthy of attention:—