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December

(General Rules For A Good Dinner.) - (The Lady's Own Cookery Book)







Fish.



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.



Fruit.



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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