Welcome to Celtnet's Hannah Glassse's Recipes for How to Market — This page gives you the entire contents of the Twenty-first Chapter: 'How to MARKET : And the ſeaſons of the year for Butchers Meat, Poultry, Fiſh, Herbs, Roots, &c. and Fruit.' from Hannah Glasses's 1747 volume,
The Art of Cookery Made Plain and Easy. Each recipe is given here in its original form, with a link underneath to the modern redaction, should you wish to replicate it. This is the first time that Hannah Glasse's book has been made available in its entirety on the internet. Enjoy...
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Hanna Glasse's Twenty-first Chapter
CHAP. XXI.
How to MARKET.
And the ſeaſons of the year for Butchers Meat, Poultry, Fiſh, Herbs, Roots, &c. and Fruit.
Pieces in a bullock.
THE head, tongue, palate ; the entrails are the ſweetbreads, kidneys, ſkirts, and tripe ; there is the double, the roll, and the reed-tripe.
The fore-quarter.
FIRST is the haunch ; which includes the clod, marrow-bone, ſhin, and the ſticking-piece, that is the neck end. The next is the leg of mutton-piece, which has part of the blade-bone ; then the chuck, the briſcuit, the four ribs and middle rib, which is called the chuck rib.
The hind-quarter.
FIRST ſirloin and rump, the thin and thick-flank, the veiny-piece, then the chuck-bone, buttock, and leg.
In a ſheep.
THE head and pluck ; which incluces the liver, lights, heart, ſweetbreads, and melt.
The fore quarter
THE neck, breaſt, and ſhoulder.
The hind-quarter.
THE leg and loin. The two loins together is called a ſaddle of mutton, which is a fine joint when it is the little fat mutton.
In a calf.
THE head and inwards are the pluck ; which contains the heart, liver, lights, nut, and melt, and what they call the ſkirts, (which eat finely broiled) the throat ſweetbread, and the wind-pipe ſweetbread, which is the fineſt.
The fore-qarter is the ſhoulder, neck and breaſt.
The hind-quarter is the leg, which contains the knuckle and fillet, then the loin.
In a houſe-lamb.
THE head and pluck, that is the liver, lights, heart, nut, and melt. Then there is the fry, which is the ſweetbreads, lamb-ſtones, and ſkirts, with ſome of the liver.
The fore-quarter is the ſhoulder, neck, and breaſt together.
The hind-quarter is the leg and loin. This is in high ſeaſon at Christmas, but laſts all the year.
Graſs lamb comes in in April or May, according to the ſeaſon of the year, and holds good till the middle of Auguſt.
In a hog.
THe head and inwards ; and that is the haſlet, which is the liver and crow, kidney and ſkirts. It is mixed with a great deal of ſage and ſweet herbs, pepper, ſalt, and ſpice, ſo rolled in the caul and roaſted ; then there are the chitterlains and the guts, which are cleaned for ſauſages.
The fore-quarter is the fore-loin and ſpring ; if a large hog, you may cut a ſpare-rib off.
The hind-quarter only leg and loin.
A bacon hog.
THIS is cut different, becauſe of making ham, bacon and pickled pork. Here you have fine ſpare-ribs, chines, and griſkins, and fat for hog's lard. The liver and crow is much admired fried with bacon ; the feet and ears are both equally good ſouſed.
Pork comes in ſeaſon at Bartholomew-tide, and holds good till Lady-day.
How to chuſe Butcher's Meat.
To chuſe lamb.
IN a fore-quarter of lamb mind the neck-vein ; if it be an azure blue it is new and good, but if greeniſh or yellowiſh, it is near tainting, if not tainted already. In the hind-quarter, ſmell under the kidney, and try the knuckle ; if you meet with a faint ſcent, and the knuckle be limber, it is ſtale killed. For a lamb's head, mind the eyes ; if they be ſunk or wrinkled, it is ſtale ; if plump and lively, it is new and ſweet.
Veal.
IF the bloody vein in the ſhoulder looks blue, or a bright red, it is new killed ; but if blackiſh, greeniſh, or yellowiſh, it is flabby and ſtale ; if wrapped in wet cloths, ſmell whether it be muſty or not. The loin firſt taints under the kidney, and the fleſh, if ſtale killed, will be ſoft and ſlimy.
The breaſt and neck taints firſt at the upper-end, and you will perceive ſome duſky, yellowiſh, or greeniſh appearance ; the ſweetbread on the breaſt will be clammy, otherwiſe it is freſh and good. The leg is known to be new by the ſtiffneſs of the joint ; if limber and the fleſh ſeems clammy, and has green or yellowiſh ſpecks, it is ſtale. The head is known as the lamb's. The fleſh of a bull-calf is more red and firm than that of a cow-calf, and the fat more hard and curdled.
Mutton.
If the mutton be young, the fleſh will pinch tender ; it old, it will wrinkle and remain ſo ; if young, the fat will eaſily part from the lean ; if old, it will ſtick by ſtrings and ſkins ; if ram-mutton, the fat feels ſpungy, the fleſh cloſe grained and tourhg, not riſing again, when dented with your finger ; if ewe-mutton, the fleſh is paler than weather-mutton, a cloſer grain, and eaſily parting. If there be rot, the fleſh will be paliſh, and the fat a faint whitiſh, inclining to yellow, and the fleſh will be looſe at the bone. If you ſqueeze it hard, ſome drops of water will ſtand up like ſweat ; as to the neweſt and ſtaleneſs, the ſame is to be obſerved as by lamb.
Beef.
If it be right ox beef, it will have an open grain ; if young, a tender and oily ſmoothneſs : if rough and ſpungy, it is old, or inclining to be ſo, except neck, briſcuit, and ſuch parts as are very fibrous, which in young meat will be more rough than in other parts. A carnation pleaſant colour betokens good ſpending meat, the ſuet a curious wite, yeloiſh is not ſo good.
Cow-beef is leſs bound and cloſer grained than the ox, the fat whiter, but the lean ſomewhat paler ; if young, the dent you make with your finger will riſe again in a litle time.
Bull-beef is of a cloſe grain, deep duſky red, tough in pinching, the fat ſkinny, hard, and has a rammiſh rank ſmell ; and for newneſs and ſtaleneſs, this fleſh bought freſh has but few ſigns, the more material is its clammineſs, and the reſt your ſmell will inform you. If it be bruiſed, theſe places will look more duſky or blackiſh than the reſt.
Pork.
If it be young, the lean will break in pinching between your fingers, and if you nip the ſkin with your nails, it will make a dent ; alſo if the fat be ſoft and pulpy, in a manner like lard ; if the lean be tough, and if the fat flabby and pungy, feeling rough, it is old ; eſpecially if the rind be ſtubborn, and you cannot nip it with your nails.
If of a boar, though young, or of a hog gelded at full growth, the fleſh will be hard, thogh, reddiſh, and rammiſh of ſmell ; the fat ſkinny and hard ; the ſkin very thick and tough, and pinched up will immediately fall again.
As for old and new killed, try the legs, hands, and ſprings, by putting your finger under the bone that comes out ; for if it be tainted, you will there find it by ſmelling your finger ; beſides the ſkin will be ſweaty and clammy when ſtale, but cool and ſmooth when new.
If you find little kernels in the fat of the pork, like hail-ſhot, if many it is meaſly, and dangerous to be eaten.
How to chuſe brawn, veniſon, Weſtphalia hams, &c.
BRAWN is known to be old or young by the extraordinary or moderate thickneſs of the rind ; the thick is old, the moderate is young. If the rind and fat be very tender, it is not boar-brawn, but barrow or ſow.
Veniſon.
TRY the haunches or ſhoulders under the bones that come out, with your finger or knife, and as the ſcent is ſweet or rank, it is new or ſtale ; and the like of the ſides in the moſt fleſhy parts : it tainted they will look greeniſh in ſome places, or more than ordinary black. Look on the hoofs, and if the clefts are very wide and tough, it is old ; if cloſe and ſmooth, it is young.
The ſeaſon for veniſon.
THE buck veniſon begins in May, and is in high ſeaſon till All-Hallow's day ; the doe is in ſeaſon from Michaelmas to the end of December, or ſometimes to the end of January.
Weſt phalia hams and Engliſh bacon.
Put a knife under the bone that ſticks out of the ham, and if it comes out in a manner clean, and has a curious flavour, it is ſweet and good ; if much ſmeared and dulled, it is tainted or ruſty.
English gammons are tried the ſame way ; and for other parts try the fat ; if it be white, oily in feeling, does not break or crumble, good ; but it the contrary, and the lean has ſome little ſtreaks of yellow, it is ruſty, or will ſoon be ſo.
To chuſe butter, cheeſe, and eggs.
WHEN you buy butter, truſt not to that which will be given your to taſte, but try in the middle, and if your ſmell and taſte be good, you canot be deecived.
Cheeſe is to be choſen by its moiſt and ſmooth coat ; if old cheeſe be rough coated, rugged, or dry at top, beware of little worms or mites. If it be over-full of holes, moiſt or ſpungy, it is ſubject to maggots. If any ſoft or periſhed place appear on the outſide, try how deep it goes, for the greater part may be hid within.
Eggs, hold the great end to your tongue ; if it feels warm, be ſure it is new ; if cold, it is bad, and ſo in proportion to the heat and cold, ſo is the goodneſs of the egg. Another way to know a good egg is to put the egg into a pan of cold water, the freſher the egg the ſooner it will fall to the bottom ; if rotten, it will ſwim at the top. This is alſo a ſugre way not to be deceived. As to the keeping of them, pitch them all with the ſmall end downwards in fine wod-aſhes, turning them once a week end-ways, and they will keep ſome months.
Poultry in ſeaſon.
JANUARY. Hen turkeys, capons, pullets with eggs, fowls, chickens, hares, all ſorts of wild fowl, tame rabbits and tame pigeons.
FEBRUARY. Turkey and pullets with eggs, capons, fowls, ſmall chickens, hares, all ſorts of wild fowl (which in this month begin to decline) tame and wild pigeons, tame rabbits, green geeſe, young ducklings, and turkey poults.
MARCH. This month the ſame as the preceding month ; and in this moth wild fowl goes quite well.
APRIL. Pullets, ſpring fowls, chickens, pigeons, young wild rabbits, leverets, young geeſe, ducklings, and turkey poults.
May. The ſame.
JUNE. The ſame
JULY. The ſame ; with young partridges, pheaſants, and wild ducks, called ſlappers and moulters.
August. The ſame.
September, October, November and December. In theſe months all ſorts of fowl, both wild and tame, are in ſeaſon ; and in the three laſt, is the full ſeaſon for all manner of wild fowl.
How to chuſe pultry.
To know whether a capon is a true one, young or old, new or ſtale.
IF he be young his ſpurs are ſhort, and his legs ſmooth ; if a true capon, a fat vein on the ſide of his breaſt, the comb pale, and a thick belly and rumb : if new, he will have a cloſe hard vent ; if ſtale a looſe open vent.
A cock or hen turkey, turkey poults.
IF the cock be young, his legs will be black and ſmooth, and his ſpurs ſhort ; if ſtale, his eyes will be ſunk in his head, and the feet dry ; if new, the eyes lively and feet limber. Obſerve the like by the hen, and moreover it ſhe be with egg, ſhe will have a ſoft open vent ; if not, a hard cloſe vent. Turkey poults are known the ſame way, and their age cannot deceive you.
A cock, hen, &c.
IF young, his ſpurs are ſhort and dubbed, but take particular notice they are not pared nor ſcraped : if old, he will have an open vent ; but if new, a cloſe hard vent : and ſo of a hen, for newneſs or ſtaleneſs ; if old, her legs and comb are rough ; if young, ſmooth.
A tame gooſe, wild gooſe, and bran gooſe.
IF the bill be yellowiſh, and ſhe has but few hairs, ſhe is young ; but it full of hairs, and the bill and foot red, ſhe is old ; if new, limber-footed : if ſtale, dry footed. And ſo of a wild gooſe, and bran gooſe.
Wild and tame ducks.
THE duck, when fat, is hard and thick on the belly, but if not, thin and lean ; if new, limber-footed ; if ſtale; dry footed. A true wild duck has reddiſh foot, ſmaller than the tame one.
Goodwetts, marle, knots, ruffs, gull, dotterels, and weat-eaters.
IF theſe be old, their legs will be rough ; if young, ſmooth ; if fat, a fat rump ; if new, limber-footed ; if ſtale, dry-footed.
Pheaſant cock and hen.
THE cock when young, has dubbed ſpurs : when old, ſharp ſmall ſpurs ; if new, a faſt vent ; and if ſtale, an open flabby one. The hen, if young, has ſmooth legs, and her fleſh of a curious grain ; if with egg, ſhe will have a ſoft open vent, and if not, a cloſe one. For newneſs and ſtaleneſs, as the cock.
Heath and pheaſant poults.
IF new, they will be ſtiff and white in the vent, and the feet limber ; if fat, they will have a hard vent ; if ſtale, dry-footed and limber ; and if touched, they will peel.
Heath cock and hen.
IF young, they have ſmooth legs and bills ; and if old, rough. For the reſt, they are known as the foregoing.
Partridge, cock and hen.
THE bill white, and the legs bluiſh, ſhew age , for if young, the bill is black and the legs yellowiſh ; if new, a faſt vent; if ſtale, a green and open one. If their crops be full, and they have fed on green wheat, they may taint there ; and for this ſmell in their mouth.
Woodcock and ſnipe.
THE woodcock, if fat, is thick and hard ; if new, limber-footed ; when ſtale, dry-footed ; or if their noſes are ſnotty, and their throats muddy and mooriſh, they are naught. A ſnipe, if fat, has a fat vent in the ſide under the wing, and in the vent feels thick ; for the reſt, like the woodcock.
Doves and pigeons.
TO know the turtle dove, look for a bluiſh ring round his neck, and the reſt moſtly white ; the ſtock-dove is bigger ; and the ring-dove is leſs than the ſtock-dove. The dove-houſe pigeons, when old, are red legged ; if new and fat, they will feel full and fat in the vent, and are limber-footed ; but if ſtale, a flabby and green vent.
And ſo green or grey plover, fieldfare, blackbird, thruſh, larks, &c.
Of hare, leveret, or rabbit.
HARE will be whitiſh and ſtiff, if new and clean killed ; if ſtale, the fleſh blackiſh in moſt parts and the body limber ; if the cleft in her lips ſpread very much, and her claws wide and ragged, ſhe is old, and the contrary young ; if the hare be young, the ears will tear like a piece of brown paper ; if old, dry and tough. To know a true leveret, feel on the fore-leg near the foot, and if there be a ſmall bone or knob it is right, if not, it is a hare : for the reſt obſerve as in a hare. A rabbit, if ſtale, will be limber and ſlimy ; if new, white and ſtiff ; if old, her claws are very long and rough, the wool mottled with grey hairs ; if young, the claws and wool ſmooth.
FISH in ſeaſon.
Candlemas quarter.
LOBSTERS, crabs, craw-fiſh, river craw-fiſh, guard-fiſh, mackrel, bream, barbel, roach, ſhad or alloc, lamprey or lamper-eels, dace, bleak, prawns, and horſe-mackrel.
The eels that are taken in running water, are better than pond eels ; of theſe the ſilver ones are moſt eſteemed.
Midſummer quarter.
TURBUTS and trouts, ſoals, grigs, and ſhafflins and glout, tenes, ſalmon, dolphin, flying-fiſh, ſheep-head, tollis, both land and ſea, ſturgeon, ſeale, chubb, lobſters, and crabs.
Sturgeon is a fiſh commonly found in the northern ſeas ; but now and then we find them in our great rivers, the Thames, the Severn, and the Tyne. This fiſh is of a very large ſize, and will ſometimes meaſure eighteen feet in length. They are much eſteemed when freſh, cut in pieces, and roaſted on bake, or pickled for cold treats. The cavier is eſteemed a dainty, which is the ſpawn of this fiſh. The latter end of this quarter comes ſmelts.
Michelmas quarter.
COD and haddock, coal-fiſh white and pouting hake, lyng, tuſke and mulet, red and grey, weaver, gurnet, rocket, herring, ſprats, ſoals, and flounders, plaiſe, dabs and ſmearde dabs, eels, chars, ſcate, thornback and homlyn, kinſon, oyſters and ſcollops, ſalmon, ſa-perch and carp, pike, tench, and ſa-tench.
Scate-maides are black, and thornback maides are white. Gray baſs comes with the mullet.
In this quarter are fine ſmelts, and hold till after Chriſtmas.
There are two ſorts of mullets, the ſa-mullet and river mullet, both equally good.
Chriſtmas quarter.
DOREY, brile, gudgeons, gollin, ſmelts, crouch, perch, anchoy and loach, ſcollop and wilks, periwinkles, cockles, muſſels, geare, bearbet and hollebet.
How to chuſe fiſh.
To chuſe ſalmon, pike, trout, carp, tench, grailing, barbel, chub, ruff, eel, whiting, ſmelt, ſhad, &c.
ALL theſe are known to be new or ſtale by the colour of their gills, their eaſineſs to open, the hanging or keeping up their fins, the ſtanding out or ſinking of their eyes, &c. and by ſmelling their gills.
Turbot.
HE is choſen by his thickneſs and plumpneſs ; and if his belly be of a cream colour, he muſt ſpend well ; but if thin, and his belly of a bluiſh white, he will eat very looſe.
Cod and codling.
CHUSE him by his thickneſs towards his head, and the whiteneſs of his fleſh when it is cut : and ſo of a codling.
Lyng.
FOR dried lyng, chuſe that which is thickeſt in the poll, and the fleſh of the brighteſt yellow.
Scate and thornback.
THESE are choſen by their thickneſs, and the ſhe-ſcate is the ſweeteſt, eſpecially if large.
Soals.
THESE are choſen by their thickneſs and ſtiffneſs ; when their bellies are of a cream colour, they ſpend the firmer.
Sturgeon.
IF it cuts without crumbling, and the veins and griſtles give a true blue where they appear, and the fleſh is perfect white, then conclude it to be good.
Freſh herrings and mackrel.
IF their gills are of a lively ſhining redneſs, their eyes ſtand full, and the fiſh is ſtiff, then they are new ; but if duſky and ſfaded, or ſinking and wrinkled, and tails limber, they are ſtale.
Lobſters.
CHUSE them by their weight ; the heavieſt are beſt, if no water be in them : if new, the tial will pull ſmart, like a ſpring ; if full, the middle of the tail will be full of hard, or reddiſh-ſkinned meat. Cock lobſter is known by the narrow back part of the tail, and the two uppermoſt fins within his tail are ſtiff and hard ; but the hen is ſoft, and the back of her tail broader.
Prawns, ſhrimps, and crabfiſh.
THE two firſt, if ſtale, will be limber, and caſt a kind of ſlimy ſmell, their colouring fading, and they ſlimy : the latter will be limber in their claws and joints, their red colour turn blackiſh and duſky, and will have an ill ſmell under their throats ; otherwiſe all of them are good.
Plaiſe and flounders.
IF they are ſtiff, and their eyes be not ſunk or look dull, they are new ; the contrary when ſtale. The beſt ſort of plaiſe look bluiſh on the belly.
Pickled ſalmon.
IF the fleſh feels oily, and the ſcales are ſtiff and ſhining, and it comes in flakes, and parts without crumbling, then it is new and good, and not otherwiſe.
Pickled and red herrings.
FOR the firſt, open the back to the bone, and if the fleſh be white, fleaky and ily, and the bone white, or a bright red, they are good. If red herrings carry a good gloſs, part well from the bone, and ſmell well, then conclude them to be good.
FRUITS and GARDEN-STUFF throughout the year.
January fruits yet laſting, are
SOME grapes, the Kentiſh, ruſſet, golden, French, kirton and Dutch pippins, John apples, winter queenings, the marigold, and Harvey apples, pom-water, golden-dorſet, renneting, love's pearmain, and the winter pearmain ; winter burgomot, winter-boncretien, winter maſk, winter Norwich, and great ſurein pears. All garden things much the ſame as in December.
February fruits yet laſting.
THE ſame as in January, except the golden-pippin and pom-water ; alſo the pomery, and the winter-peppering and dagobent pear.
March fruits yet laſting.
THE golden ducket-dauſet, pippins, rennettings, love's pearmain and John apples. The latter boncretien, and double-bloſſom pear.
April fruits yet laſting.
YOU have now in the kitchen-garde and orchard, autumn carrots, winter ſpinach, ſprouts of cabbage and cauliflowers, turnip-tops, aſparagus, young radiſhes, Dutch brown lettuce and creſſes, burnet, young onions, ſcallions, leeks, and early kidney beans. On hot beds, purſlain, cucumbers, and muſhrooms. Some cherries, green apricots, and gooſeberries for tarts.
Pippins, deuxans, Weſtbury apple, ruſſeting, gillifloer, the latter boncretien, oak pear, &c.
May. The product of the kitchen and fruit garden.
ASPARAGUS, cauliflowers, imperial Sileſia, royal and cabbage lettuces, burnet, purſlain, cucumbers, naſturtian flowers, peaſe and beans ſown in October, artichokes, ſcarlet ſtrawberries, and kidney beans. Upon the hot beds, May cherries, May dukes. On walls, green apricots, and gooſeberries.
Pippins, devans, or John apple, Weſtbury apples, ruſſetting, gilliflower apples, the codling, &c.
The great karvile, winter-boncretien, black Worcester pear, ſurrein, and double bloſſom-pear. Now is the proper time to diſtil herbs, which are in their greateſt perfection.
June. The product of the kitchen and fruit garden.
ASPARAGUS, garden beans and peaſe, kidney beans, culiflowers, artichokes, Batterſea and Dutch cabbage, melons on the firſt ridges, young onions, carrots, and parſnips ſown in February, purſlain, burrage, burnet, the flowers of naſturtian, the Dutch brown, ſome blanched endive and cucumbers, and all ſorts of pot-herbs.
Green gooſeberries, ſtrawberries, ſome raſpberries, currants white and black, duke cherries, red harts, the Flemiſh and carnation cherries, codlings, jannatings, and the maſculine apricot. And in the forcing frames all the forward kind of grapes.
July. The product of the kitchen and fruit garden.
RONCIVAL and winged peaſe, garden and kidney beans, cauliflowers, cabbages, artichokes, and their ſmall ſuckers, all ſorts of kitchen and aromatic herbs. Sallads, as cabbage-lettuce, purſlain, burnet, young onions, cucumbers, blanched endive, carrots, turnips, beets, naſturtian-flowers, muſk melons, wood-ſtrawberries, currants, gooſeberries, raſpberries, red and white jannatings, the Margaret apple, the primat-ruſſet, ſummer-green chiſſel, and pearl pears, the carnation-morella, great bearer, Morocco, origat, and begarreaux-cherries. The nutmeg, Iſabella, perſian, Newington, violet, muſcal, and rambouillet peaches. Nectarines, the primodial, myrobalan, red, blue, amber, damaſk-pear, apricot, and cinnamon-plumbs ; alſo the king's and lady Elizabeth's plumbs, &c. ſome figs and grapes. Walnuts in high ſeaſon to picle, and rock-ſampier. The fruit yet laſting of the laſt year is, the deuxans and winter-ruſſeting.
Auguſt. The product of the kitchn and fruit garden.
CABBAGES and their ſprouts, cauliflowers, artichokes, cabbage-lettuce, beets, carrots, potatoes, turnip, ſome beans, peaſe, kidney-beans, and all ſorts of kitchen-herbs, raddiſhes, horſe-raddiſh, cucumbers, creſſes, ſome tarragon, onions, garlick, rocumboles, melons, and cucumbers for pickling.
Gooſeberries, raſpberries, currants, grapes, figs, mulberries and filberts, apples, the Windſor ſovereign, orange burgamot ſliper, red Catharine, king Catharine, penny-pruſſian, ſummer poppering, ſugar and louding pears. Crown Bourdeaux, lavur, diſput, ſavoy and wallacotta peaches ; the muroy, tawny, red Roman, little green cluſter, and yellow nectarines.
Imperial blue dates, yellow late rpear, black pear, white nutmeg late pear, great Antony or Turkey and Jane plumbs.
Cluſter, muſcadin, and cornelian grapes.
September. The product of the kitchen and fruit garden.
GARDEN and ſome kidney-beans, roncival peaſe, artichokes, raddiſhes, cauliflowers, cabbage-lettuce, creſſ, chervile, onions, tarragon, burnet, ſellery, endive, muſhrooms, carrots, turnips, ſkirrets, beets, ſcorzonera, horſe-raddiſh, garlick, ſhalots, rocumbole, cabbage and their ſprouts, with ſavoys, which are better when more ſweetened with the froſt.
Peaches, grapes, figs, pears, plumbs, walnuts, filberts, almonds, quinces, melons, and cucumbers.
October. The product of the kitchen and fruit garden.
SOME cauliflowers, artichokes, peaſe, beans, cucumbers, and melons ; alſo July ſown kidney-beans, turnips, carrots, parſnips, potatoes, ſkirrets, ſcorzonera, beets, onions, garlick, ſhalots, rocumbole, chardones, creſſes, chervile, muſtard, raddiſh, rape, ſpinach, lettuce ſmall and cabbaged, burnet, tarragon, blanched ſellery and endive, late peaches and plumbs, grapes and figs. Mulberries, filberts, and walnuts. The bullace, pines, and arbuters ; and great variety of apples and pears.
November. The product of the kitchen and fruit garden.
CAULIFLOWERS in the green houſe, and ſome artichokes, carrots, parſnips, turnips, beets, ſkirrets, ſcorzonera, horſe-raddiſh, potatoes, onions, garlick, ſhalots, rocumbole, ſellery, parſley, ſorrel, thyme, ſavory, ſweet marjoram dry, and clary cabbages and their ſprouts, ſavoy cabbage, ſpinach, late cucumbers. Hot herbs on the hot-bed, burnet, cabbage, lettuce, endive blanched ; ſeveral ſorts of apples and pears.
Some bullaces, medlars, arbutas, walnuts, hazel nuts, and cheſnuts.
December. The product of the kitchen and fruit garden.
MANY ſorts of cabbages and ſavory, ſpinach, and ſome cauliflowers in the conſervatory, and artichokes in ſand. Roots we have as in the laſt month. Small herbs on the hot-beds for ſalads, alſo mint, tarragon, and cabbage-lettuce preſerved under glaſſes ; chervil, ſellery, and endive blanched. Sage, thyme, ſavoury, beet-leaves, tops of young beets, parſley, ſorrel, ſpinach, leeks, and ſweet marjoram, marigold-flowers, and mint dried. Aſparagus on the hot-bed, and cucumbers on the plants ſown in July and Auguſt, and plenty of pears and apples.
Back to the contents of Hannah Glasse's 1774 book
The Art of Cookery Made Plain and Easy
