Cookery and pastry, as taught and practised by Mrs. Maciver, teacher of those arts in Edinburgh.

  • MacIver, Susanna.
Date:
1789
Catalogue details

Licence: Public Domain Mark

Credit: Cookery and pastry, as taught and practised by Mrs. Maciver, teacher of those arts in Edinburgh. Source: Wellcome Collection.

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

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    •) A LIST r ? . V* '*> *v' ' J * ■ : f O F THINGS IN SEASON1, IN’ EVERY MONTH OF THE YEAR, i ' iVteat. JANUARY. Lobflers, Colcworts, Sorrel, T TOufcLamb, Crabs, Sprouts, Burnet, XT Pork, Cray-Filh, Borecole, Parflcj, Beef, Prawns, Brocoli, purple bage, Thyme, Mutton, Oyiters, and w hite. Veal, Sturgeon. Spinagc, Rofcmary, Fiji. Poultry. Cardoons, Lettuce, Haddocks, Hare, Parfnips, Crefles, Cod, Phcafant, Carrots, Mutlard, Soles, Partridge, Turnips, Rape, Radilh, T urbot. Y/oodcocks, Celery, Thornback, Snipes, Endive, Taragon, Skate, Turkeys, Eeeks, Mint, Whittngs, Capons, Onions, Chervil. Smelts, Pullets, Potatoes, Fruit, Carp, Fowls, Beets, Garlick, Apples, Tench, Chickens, Pears, Perch, Tame Pigeons, Efehalct, Nuts, Eels, Rabbits. Mulhrooms, AJmonds, Eanprey*, Veg:! ablcs. Salfafy, Services, rlaice,. Cabbage, Scorzor.era, Medlars, flounders, Savoys, Skirrcts, Grapes. FEBRUARY