December(General Rules For A Good Dinner.) - (The Lady's Own Cookery Book)
Cod, codlings, halibut, skate, sturgeon, soles, salmon, gurnets,
haddock, whiting, sometimes turbots come with the soles, herrings,
perch, pike, carp, tench, eels, lobsters, crabs, crawfish, muscles,
cockles, prawns, shrimps, Thames flounders, and smelts.
Game and Poultry.
Hares, pheasants, partridges, moor or heath game, grouse, turkeys,
geese, capons, pullets, fowls, chickens, all sorts of wild-fowl, wood
cocks, snipes, larks, wild and tame rabbits, dottrels, wood-pigeons,
blackbirds, thrushes, plover both green and grey.
All sorts of winter pears and apples, medlars, chesnuts, Portugal grapes
and grapes hung in the room, and walnuts kept in sand.
Roots and Vegetables.
Same as the last month.
* * * * *
Beef, mutton, and veal, are in season all the year; house lamb in
January, February, March, April, May, October, November, and December.
Grass lamb comes in at Easter and lasts till April or May; pork from
September till April or May; roasting pigs all the year; buck venison in
June, July, August, and September; doe and heifer venison in October,
November, December, and January.
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To Thicken Butter For Peas &c
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Leg Of Mutton Or Beef To Hash
Seasoning For Soups And Brown Sauces
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Gammon To Roast
Savoury Jelly For A Turkey
Raisin Wine No 4
Pheasant Pure Of
Mushrooms No 4
Mushrooms To Dry
Cowslip Wine No 3
Currant Wine No 2
West India Soup Called Pepper Pot
Turbot To Boil
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