- Fish - Salmon, Shad, Hannah Hill, Black Fish, Lobster, Oyster, Flounder, Bass, Cod, Haddock, Eel Peacock, Pea Hen, Turkey,
- Poultry - Leveret, Hare, Rabbits, Dunghill Fowls, Chickens, Goose, Duck, Wild Ducks, Wood Cocks, Partridges, Pigeons Lark
- Cheese, Eggs
- Vegetables - Potatoes, Onions, Beets, Parsnips, Carrots, Garlics, Asparagus, Parsley, Radish, Artichokes, Horse Radish, Cucumbers, Melons, Water Melons, Musk Melons, Mangoes, Turnips, Lettuce, Cabbage Varieties - Low Dutch, Yellow Savoy, Dutch, Yorkshire
- Beans - Clabboard Bean, Windsor Bean, Cranberry Bean, Frost Bean, Six Weeks Bean, Lazy Bean, English Bean, Small White Bean, Galvanise
- Peas - Crown Imperial, Crown Pea, Rondehaval, Early Carlton, Marrow Fats, Sugar Pea, Spanish Manratto
- Herbs - Thyme, Sweet Marjoram, Sage, Parsley, Penny Royal, Sweet Thyme
- Fruits - Pears, Hard Winter Pears, Apples, Currants, Black Currants, Grapes, Madeira Lisbon, Malaga.
Receipts
To Roast Beef
The general rule are, to have a brisk hot fire to hang down rather than to spit, to baste with salt and water, and one quarter of an hour to every pound of beef, though tender beef will require less, while old tough beef will require more roasting; pricking with a fork will determine you whether done or not; rare done is the healthiest and taste of this age.
We usually cook our roast in the pressure cooker or bake in the oven with potatoes, carrots, celery and onions. We prefer steaks cooked on the grill, but in these economical times we will not be having steaks for quite a while. As we are on a fixed income which barely enough to live on. The last time shopped for groceries I add each item and only missed by $3.50. This left us $17.24 in the bank. So we are being very cautious what we buy, what we need or what we want. The "wants" are at the bottom of the list. Last year we just shopped and got whatever was on our list and then some. The main item I remember was Bush's Beans they were 89 cents now they are about $1.75, I now buy a large can of plain pork and beans and add my on seasonings which are ketchup, mustard and brown sugar all for less then $1.00 a can. I love DiGiorno Pizza and only buy when it is on sale for $5.00 or $5.25, not the usual $6.75 price. We did not buy any beef this time.
Roast Mutton
If a breast let it be cauled, if a leg, stuffed or not, let it be done more gently than beef, and done more; the chine, saddle or leg require more fire and longer time than the breast, etc. Garnish with scraped horseradish, and serve with potatoes, beans, colliflowers, water-cresses, or boiled onion, caper sauce, mashed turnip, or lettuce.
We do not eat mutton.
Roast Veal
As it is more tender than beef or mutton, and easily scorched, paper it, especially the fat parts, lay it some distance from the fire a while to heat gently, baste it well; a 1 5 pound piece requires one hour and a quarter roasting; garnish with green-parsley and sliced lemon.
We only eat veal Parmesan.
Roast Lamb
Lay down to a clear good fire that will not want stirring or altering, baste with butter, dust on flour, baste with the dripping and before you take it up, add more butter and sprinkle on a little salt and parsley shred fine; send to table with a nice salad, green peas, fresh beans, or a colliflower or asparagus.
We do not eat roast lamb, but I was amazed at what they served with it. I would never serve peas and beans at one meal. Nor a salad and green peas. I would serve a salad, Lima beans or my choice of creamed corn and sliced tomatoes.
