[Old Scottish Recipes Contents]
To Chuse Meats
Poultry, Game, &c.
Fish
- General Rule to know when Fish are Fresh or Stale
- Turbot and Soles
- Haddocks and Cod
- Skate
- Salmon
- Herrings, Mackarel, and Whitings
- Trout
- Tench, Flounders, Pike, Carp, Perch, and Gudgeon
- Smelts
- Sturgeon
- Eels
- Lobsters
- Crabs, or Partans
- Oysters
- Prawns and Shrimps