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) (IV)

Beef, house lamb, mutton, pork, Poultry. Capons, chickens, ducklings, tame and wild pigeons, pullets with eggs, turkeys, wild-fowl, though now not in full season.

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