October(A Catalogue Of Things In Season.) - (The Lady's Own Cookery Book)
Cod, codlings, brill, haddocks, whiting, soles, herrings, cole-fish,
halibut, smelts, eels, flounders, perch, pike, carp, tench, oysters,
cockles, muscles, lobsters, crabs, crawfish, prawns, and shrimps.
Game and Poultry.
Hares, leverets, pheasants, partridges, moor-game, grouse, turkeys,
geese, ducks, capons, pullets, fowls, chickens, pigeons, wild and tame
rabbits, all sorts of wild-fowl, larks, plovers, woodcocks, snipes,
Pineapples, peaches, grapes, figs, medlars, all sorts of fine apples and
pears, white plums, damsons, white and black bullace, quinces, filberts,
walnuts, and chesnuts.
Roots and Vegetables.
Carrots, parsnips, potatoes, turnips, leeks, horseradish, onions,
shalots, garlic, beet-root, artichokes, latter cauliflowers, red and
white cabbages, savoys, cabbage plants, green and white brocoli,
chardoons, green and brown cole, celery, endive, spinach, sorrel,
chervil, parsley, purslain, all sorts of sweet herbs, coss and cabbage
lettuces, rocambole, and all sorts of small salads.
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To Thicken Butter For Peas &c
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Forcemeat No 2
Partridge A La Paysanne
Leg Of Mutton Or Beef To Hash
Seasoning For Soups And Brown Sauces
Least Viewed Recipes from The Lady's Own Cookery BookEnglish Hams To Make Like Westphalia No 1
English Hams To Make Like Westphalia No 2
English Hams To Make Like Westphalia No 3
Crab Or Lobster To Stew No 3
Savoury Jelly For A Turkey
Raisin Wine No 4
Pea Soup No 3
West India Soup Called Pepper Pot
Gammon To Roast
Cowslip Wine No 3
Turbot To Boil
Knuckle Of Veal Ragout
Pheasant Pure Of
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