The Feill cookery book.

Date:
1907
Catalogue details

Licence: In copyright

Credit: The Feill cookery book. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    JANUARY, FEBRUARY, AND MARCH. Fish. Cod, Haddocks, Ling, Whitings, Oysters, Turbot. Meat. Beef, House-Lamb, Mutton, Pork, Veal, Venison. Poultry. Turkeys, Pullets, Pigeons, Rabbits. Game. Grouse, Hares, Pheasants, Wild Fowl, Woodcock. Vegetables. Broccoli, Brussels Sprouts, Carrots, Leeks, Celery, Parsnips, Savoys. Fruits. Apples, Grapes, Pears, Walnuts, Oranges, Almonds, Raisins, Dates, Prunes, Figs. APRIL, MAY, AND JUNE. Fish. Cod, Flounders, Salmon, Trout, Whitings, Turbot. Meat. Beef, Mutton, Veal, Grass-Lamb. Poultry. Fowls, Chickens, Ducklings, Pigeons. Vegetables. Cucumbers, Lettuce, Spinach (Spring), Cabbage, Carrots, Peas, Beans, Cauliflower. Fruits. Apples, Pears, Rhubarb, Melons, Gooseberries, Raspberries, Strawberries, Cherries.