Mrs. Beeton's All About Cookery

The most trusted name in the Victorian kitchen, arranged A to Z: over a thousand recipes with the price of every dish worked out to the penny — including what to serve at a ball supper, and how to carve what you serve.

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Fish (Bream brill carp cod crab dory)

Bream, brill, carp, cod, crab, dory, eels, flounders, haddocks, lobsters, mullet, oysters, plaice, prawns, skate, soles, turbot, whiting, whitebait.

Meat. Beef, lamb, mutton, pork, veal.

Poultry. Chickens, ducks, fowls, geese, larks, pigeons, pullets, rabbits, teal, turtur keys.

Game. Blackcock, buck venison, grouse, hares, partridges.

Vegetables.

Artichokes, asparagus, beans, cabbage sprouts, carrots, celery, lettuces, mushrooms, onions, peas, pota toes, salads, sea-kale, sprouts, tomatoes, turnips, vegetable marrows, various herbs.

Fruit. Bullaces, damsons, figs, filberts, grapes, melons, morella cherries, mulberries, nectarines, peaches, pears, plums, quinces, walnuts.

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