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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Game (Hares partridges pheasants)

Hares, partridges, pheasants, snipe, woodcock, grouse.

Vegetables.

Jerusalem artichokes, broccoli, cabbages, carrots, celery, leeks, onions, potatoes, parsnips, Scotch kale, turnips, winter spinach.

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