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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Meat (Beef house lamb mutton pork)

Beef, house lamb, mutton, pork, doe venison.

Poultry. Capons, chickens, fowls, geese, pigeons, plovers, pullets, quails, rabbits, teal, turkeys, widgeons, wild duck.

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