[Old Scottish Recipes Contents]
General Observations.
- Salmon
- Mackarel
- Cod’s Head
- Lobsters
- Edge Bone of Beef
- Brisket of Beef
- Part of a Sirloin of Beef
- Ham
- Half a Calf’s Head
- Tongue
- Leg of Mutton
- Shoulder of Mutton
- A Saddle of Mutton
- Fore Quarter of Lamb
- Fillet of Veal
- Breast of Veal
- A Pig
- Spare Rib of Pork
- Leg of Pork
- Haunch of Venison
- A Haunch of Mutton
- Hare
- Goose
- A Duck
- Roast Fowl
- Boiled Fowl
- Pheasant
- Partridge
- Pigeons