A LIST of the prefent Knights Companions of the most Noble Order of the Garter.

A LIST of the prefent Knights Companions of the most Honourable Order of the Bath, and their Principal Officers.

Principal Officers.

The Right Reverend Samuel Lord Bi-
fhop of Rochester, Dean of Westmin-
fter, and Dean of this Order.
Grey Longueville, Efq; Bath King of

Arms.

John Anftis Jun. Efq; Genealogift.
Edmund Sawyer, Efq; Gentl. Usher.
Edward Montague, Efq; Secretary.
Edward Young, Efq; Regifter.
Mr. John Booth, Meflenger.

Having mention'd, in Page 47. That no less than 1445 Dishes of delicious Viands have been heretofore ferved up at the Coronation Feast, we fhall, to oblige fome of our Readers who may be curious that way, add, in this Place, the Bill of Fare at the Coronation of King James II. and his Queen, which confifted of that Number of Dishes.

At their Majesties Table, the following 145 Dishes, (befides 30 Dishes more at the Second Course, not particulariz'd, in all 175 Dishes) viz.

PIftachio Cream in Glaffes; Anchovies, Cuftards, Collar'd Veal, cold, Lamb-Stones, Cocks-Combs, Marrow Patie, hot; Jelly, Sallet, Stags Tongues, cold; Sweet-Breads, Patty Pigeon, Petty-Toes, hot, Cray Fish, Blumange, Eolonia Saufages, cold; Collops and Eggs, Frigafe Chick, Rabbets Ragou, hot; Cyfters pickled, Portugal Eggs, Dutch Beef, cold; Andolioes, Mushrooms, Veal, hot; Hogs Tongues, Cheefe-Cakes, Cyprus Birds, cold, Tanfie, Afparagus, a Pudding, hot; Ragou of Oyfters, Scallops, Salamagundy, finall cold, 3 Dozen Glaffes of Lemon Jelley; 5 Neats Tongues, cold; 4 Dozen of wild Pigeons, 12 larded hot; a whole Salmon, cold; 8 Pheasants, 3 Laded, cold; 12 Crabbs, cold; 24 Partridges, 6 Pigcon Pies, cold; 24 chickens, & Larded, hot; 44 tame Pigeons, 6 larded, hot; larded, hot; a Difh of Tarts; Soles marinated, cold, 4 Fawns, 2 larded, hot; 4 Pullets la Dobe, 12 Quales, 4 Partridges harfht, hot; 10 Oyster Pyes, hot, Sallet; Peafe; 4 Dozen of Puddings, hot; Artichokes; Beef a la Turkeys a la Royal, hot; an Oglio, hot; Peafe; a Batalia Pye; Artichokes; Sallet; Royal, hot; 4 Chicks, Bacon Gammon, Spinage, hot; 3 Pigs, hot; Almond Puff; 12 Stump Pycs, cold; a fquare Pyramid, containing the Fruits in Seafon, and all manner of Sweetmeats; a whole Lamb larded, hot; 12 Ruffs; 4 Dozen of Egg-Pies, cold; a very large circular Pyramid in the Middle of the Table, containing the Fruits in Seafon, and all manner of Sweet-meats; 6 Mullets, large fouc'd; 8 Godwits; 8 Neats Tongues and Udders roafted, hot; a fquare Pyramid, containing the Fruits in Seafon, and all manner of Sweetmeats; 18 Minc'd Pyes, cold; Marrow Toafts; 8 Wild Ducks Marinated, hot; Gooseberry Tarts, Lampreys, Shrimps, cold; 24 Puffins, cold; Smelts; Truffies; 4 Dozen of PetitPaties, hot, Morels; 5 Carps, cold; Blumange in Shells, cold; Mushrooms; 4 Dozen of Almond Puddings, hot; Afparagus; 8 Ortelans; Lamb Sallet, cold; 5 Partridge Pyes, Smelts Marinated; Turt. de Moil; 18 Turkey Chicks, 6 Larded, hot; 12 Lobsters, cold; 9 Pullets, 4 Larded, hot; Bacon, 2 Gammons, cold; 12 Leverets, 4 Larded, hot; Sturgeon, cold; 24 Ducklings, 6 larded, hot; Collar'd Beef, cold; 8 Capons, 3 larded, hot; 5 Pullet Pyes, cold; 8 Geefe, 3 larded, het; 3 fouc'd Pigs, cold; 3 Dozen Glaffes of Jelley; Botargo, Gerkins, fouc'd Trout, cold; Sheeps Tongues, Skirrers, Cabbage Pudding, hot, 8 Teals Marinated; French Beans, Leveret Pye, cold; Lemon Sallet, Smelts pickled, Periwincles; Chicks, marl'd; Cavear, Olives, cold; Prawns, Samphire, Trotter Pye, cold; Taffata Tarts, Razar Fish, Broom Buds, cold, collar'd Pigs, Parmazan, Capers, cold; Spinage Tart, Whitings marinated, Cockles, cold; pickled Muflrooms, Prawns, Mangoes, cold, Bacon Pye, Cardoons, fouc'd Tench, cold; 3 Dozen Glaffes of Blumange, cold.

At the Upper End of the Firft Table of the Peers and Peereffes, on the Weft Side of the Hall, 144 Dishes (befides 69 Dishes at the Lower End, in all 213 Dilbes; and the like Number of 213 Dishes, at each of the Second and Third Tables of the Peers and Peereffes; in all 639 Dishes) viz.

ANdolioes, hot; Cockles; Sallet; Folonia Sanfages; Puddings, hot Venifon Pafty, hot; Apricot and Gooseberry Tarts; 5 Capons marinated, cold; Salamagundy, Sweet-meats, Sallet; Sweet-meats; Mangoes; fonc'd Mullets, cold; Sweet-meats; Chine of Beef, hot; Tanfie; Botargo; Sallet, Hung Beef; Rabbets fiigas'd, hot; 6 Pheasants two larded, hot; 2 Dozen Glaffes of Blimange; 5 Pullet Pyes, cold; Periwincles, cold, Sweet-meats; Sallets, Sweet-meats; Razar Fith, cold; Collar'd Eels, cold; Sweet-meats; A8 Quails, 6 larded, hot; boil'd Sallet, hot; Pistach Cream; Sallet; Broom Buds; Chickens

Chickens a la Royal, hot; Beef la Doub, hot; 3 Dozen of Cheese-Cakes; 3 Pigs collar'd, cold; Cucumbers, cold, Sweet-meats; Sallet; Sweet-meats, pickled Scallops, cold; Stur geon, cold; Sweet-meats; 5 Turkeys with Eggs, one larded, hot; Muhrooms; Hogs Feet, Sallet; Lemon Sallet; Patty of Pigeon, hot; 18 Tame Pigeons, 6 larded, hot, 2 Dozen Glaffes of Lemon Jelly; 5 Neats Tongues, cold; Hogs Tongues, cold; Sweetmeats; Sallet; Sweet meats; Collar'd Veal, cold; Marinated Fish, cold; Sweet-meats; 6 Pullets, 2 larded, hot; Afparagus; Almond Puff; Sallet; Truffles, Pettitoes, hot; 3 Fawns, 1 larded, hot; 4 Dozen of Oranges and Lemons; Collar'd Beef, cold; Souc'd Trouts, cold, Sweet-meats; Sallet; Sweet-meats; Dutch Beef, cold; Tarts cold; Sweet-meats; 3 Dozen of Wild Pigeons, 12 larded, hot; Cocks-Combs; Smelts pickled; Sallet, Puffins Sweet-Breads, hot; 12 Ducklings, 4 larded, hot; 3 Dozen of Egg Pyes; 6 Carps fouc'd, cold; Bamboo, cold; Sweet-meats; Sallet; Sweet-meats; Anchovies, cold; 12 Crabs cold; Sweet-meats; 12 Leverets, larded, hot; 24 Puddings in Skins, hot; Lamb-Stones; Sallet; Portugal Eggs; Pallats, ragou'd, hot; 12 fat Chickens, 4 larded, hot; 24 Glasses of Blumange; 2 Gammons of Bacon, cold; Girkens; Sweet-meats; Sallet; Sweet-meats; pickled Oyfters, cold; 9 Pigeon Pyes, cold; Sweet-meats; 12 Turkey Chickens, 4 larded, hot; 6 Chicks a la Royal, hot; Lamprey; Sallet; Periwincles, Petit Patties, hot; 7 Geefe, 2 larded, hot; 3 Dozen of Chcefe-Cakes; to Lobfters, cold; Parmazan, cold; Sweetmeats; Sallet; Sweat-meats; 4 Stags Tongues, cold; 1 whole Salmon, cold; Sweet-meats; 5 Capons, larded, hot; Batalia Pyes, hot, Quails; Sallet; Morels; 1 Capon hashed, hot; 12 Partridges, 4 larded, hot, 24 Glaffes of Jelly; 18 Minc'd Pyes, cold; Prawns, cold; Sweet-meats; Sallet; Sweet-meats; Lamb-Stones ragou'd, hot; Neats Tongues, cold; Sweet-meats; Beef a la Royal, hot.

At the Upper End of the Firft Table, on the East Side of the Hall, for the Archbishops, Bishops, Barons of Cinque-Ports, Judges, &c. 144 Dishes (besides 117 at the Lower End, in all 261 Dishes; the Second Table, on the Eaft Side, 309 Dishes, and on the Third, for the Officers of Arms, 61 Dishes; on all the Three Tables of the Eaft Side 631 Dishes) viz.

Amb-Stones Ragou, hot; Morels Sallet, Quails; Prawns, cold; Beet a la Royal, hot; 24 Glaffes of Jelly; 5 Neats Tongues, cold; Capon hafhed, hot; Sweet-meats; Sallet; Sweet-meats; 1 Batalia Pye, hot; 18 Minc'd Pyes, cold; Sweet-meats; 12 Par tridges larded, hot; 4 Stags Tongues, cold; Portugal Eggs; Sallet, Lamprey; Parmazan; 5 Capons; Larded hot; 36 Cheese-cakes; 1 whole Salmon, cold; Petit Patties, hot; Sweet-meats; Sallet; Sweet-meats; 6 Chickens a la Royal, hot; ro Lobfters, cold; Sweetmeats; 7 Geefe, 2 larded, hot; Pickled Oysters, cold; Periwincles; Sallet; Lamb-ftones; Girkins; 12 Turkey Chicks, 4 larded, hot; 24 Glaffes of Blumange; 9 Pigeon Pyes, cold; Pallats ragou'd, hot; Sweet-meats; Sallet; Sweet-meats; 24 Puddings in Skins, hot; 2 Ga mons of Bacon, cold; Sweetmeats; 12 fat Chickens, 4 larded, hot; Anchovies, cold; Puffins; Sallet; Smelts pickled; Bamboo, cold; 12 Leverets, 4 larded, hot; 3 Dozen of Egg-Pyes; 13 Crabs, cold; Sweet-breads, hot; Sweet-meats; Sallet; Sweet-meats; Cocks-Combs, hot; 6 Carps fouc'd, cold; Sweet-meats; 12 Ducklings, 4 larded, hot; Durch Beef, cold; Truf fles; Sallet; Almond Puffs; Trouts fouc'd, cold; 3 Dozen of Wild Pigeons, 1: larded, hot; 4 Dozen of Oranges and Lemons; Tarts, cold; Pettitoes, hot; Sweet-meats; Sallet; Sweet-meats; Afparagus, hot; Collar'd Beef, cold; Sweet-meats; 3 Fawns, 1 larded, hot Collar'd Veal, cold; Lemon Sallet; Sallet; Hogs Feet; Hogs Tongues; 6 Pullets, 2 larded, hot; 2 Dozen Glaffes of Lemon Jelly; Marinated Fish, cold; Patty of Pigeons, hot; Sweet-meats; Sallet; Sweet-meats, Mushrooms, hot; 5 Neats Tongues, cold; Sweetmeats; 18 Tame Pigeons, 6 larded, hot; Pickled Scallops, cold; Broom Buds; Sallet Piftach Cream; Cucumbers, cold; 5 Turkeys with Eggs, i larded, hot; 3 Dozen of Cheefecakes; Sturgeon, cold; Chickens a la Royal, hot; Sweet-meats; Sallet; Sweet-meats; boil'd Sallet, hot; 3 Pigs collar'd, cold; Sweet-meats; Beef a la Royal, hot, Crayfish, cold; Bolonia Saufages; Salad; Botargo; Periwincles; 12 Chickens, 4 larded, hot, 2 Dozen Glaffes of Blumange; collar'd Eels, cold; Rabbits frigas'd, hot; Sweet-meats; Sallet; Sweet-meats; Tanfie; Pullet Pyes, cold; Sweet-meats; 6 Pheasants, 2 larded, hot; Mangoes, cold; Hung Beef, Sallet; Cockles; Salamagundy; a Chine of Beef, hot; Gooseberry and Apricot Tarts; fouc'd Mullets, cold; Pudding, hot; Sweet-meats; Sallet; Sweetmeats; Andolioes, hot; 5 Capons marinated, cold; Sweet-meats; Venifon Pafty, hot.

So that reckoning on their Majefties Table
On the 3 Tables on the Weft Side of the Hall
On the 3 Tables on the Eaft Side-

175 Dishes,
639 Dishes,

631 Dishes,

They make up the abovemention'd Number of 1445 Dishes.

FINIS

1