Poultry. — Turkeys, pullets, pigeons, rabbits.. Game. — Grouse, hares, pheasants, wild fowl, woodcock. Vegetables. — Brussel sprouts, carrots, leeks, parsnips, . celery, savoy, broccoli. Fruits. — Apples, grapes, pears, walnuts, oranges, almonds, raisins, dates, hgs, prunes. APRIL. MAY. JUNE. Fish. — Cod, flounders, salmon, trout, whiting, turbot. Meat. -Beef, mutton, veal, gra.ss-lamb. Poultry. — Fowls, chicken.s, ducklings, pigeons. ■ . ( * . . . Vegetables. — Cucumber, lettuce, spinach (sjwing), cabbage, carrots, peas, beans, cauliflower. Fruits. — Apjdes, pears, rhubarb, melons, gooseberries, raspberries, strawberries, cherries. JULY.— AUGUST.— SEPTEMBER. Fish. — Herring, ling, soles, haddock, flounders, salmon, turbot, whiting. Meat.— Mutton, beef, veal, lamb, ])ork. Poultry. —Fowls, chickens, geese, ducks, lark.s. Variety of beautifully designed Boots and Shoes for the coming season. 123 PRINCES STREET Maison de Modes 70 GEORGE STREET EDINBURGH J/nUinery J^antles Cosfurrjes ^louses . furs Xace Goods, DRESSMAKING IN ALL ITS BRANCHES. 192 Vegetables. — Cauliflower, lettuce, cres.s, peas, turnips, carrots, tomatoes. Game. — Grouse, blackcock, partridges, pheasants. Fruits. — Gooseberries, currants, plums, grapes, peaches, damsons, pears, quinces, nectarines. OCTOBER.— NOVEMBER.— DECEMBER. Fish. — Haddocks, oysters, lobsters, whitings, soles, crabs, plaice, cod. Meat. — Pork, mutton, beef, veal, house-lamb. Poultry. — Lark.s, chickens, geese, wild duck, turkey. Game. — Pheasant.s, hares, snipe, doe, venison, rabbits, woodcock. Vegetables. — Leeks, celery, onions, parsnips, sprouts, beetroot, tomatoes, vegetable marrow. Fruits. — Walnuts, grapes, figs, pears, apples, oranges, dates, crystallised preserves, dried fruits. Chris. Murray, 20 Ale.xandra Street, Dowanhill. Telegrams ' Grates, Edinburgh.’ Telephone No. 2018 Established 1818 Kitchen Range Makers by appointment to the Edinburgh School of Cookery. THE MOST UP-TO-DATE IRONMONGERY ESTABLISHMENT IN GREAT BRITAIN. JAMES GRAY & SON stove and Grate Makers to Her late Majesty Queen Victoria FURNISHING IRONMONGERS & ELECTRICAL ENGINEERS . . INCOKFORATING SMITHS & COMPANY Purveyors of Lamps and Oils to the King LAMP MANUFACTURERS & OILMEN KITCHEN FURNISHINGS, LAUNDRY FURNISHINGS, MANGLES, WRINGERS, and every Requisite for the COTTAGE OR MANSION. THE GOODS ARE OF SUPERIOR QUALITY MARKED IN PLAIN FIGURES LOWEST READY-MONEY PRICES. Inspection Cordially Invited. THE ‘SIMPLEX’ Kitchen Range A SPECIALITY. Estimates Furnished to include all Charges at Lowest Possible Cost Safe Makers, Locksmiths, Plumbers and Bellhangers, Gas and Hot Water Engineers. 89 GEORGE STREET, EDINBURGH N 194 WHAT’S WHAT? WHAT SHALL I SERVE WITH— Roast Beef? Tomato sauce, grated horse radish. Roast Chicken ? Currant jelly, plum or grape catsup. Roast Lamb ? Mint sauce. Roast Goose ? Apple or cranberry sauce, grape or currant jelly, stewed gooseberries. Roast Mutton ? Currant jelly, stewed gooseberries. Pigeon Pie? Mushroom sauce. Roast Pork ? Apple or cranberry sauce. Roast Turkey? Celery or cranberry sauce, currant jelly. Roast Veal ? Tomato, onion, mushroom, or cranberry sauce. Roast Venison ? Cranberry sauce and currant jelly. Roast Wild Duck ? Cranberry sauce and currant jelly. Broiled Beefsteak ? Mushrooms, fried onions, pickled onions. Boiled Fowls ? Onion, bread, cream, lemon, or cranberry sauce. Boiled Mutton ? Onion or caper sauce. Boiled Turkey? Oyster sauce.

AI-modernized reading of the original text

Poultry. — Turkeys, pullets, pigeons, rabbits. Game. — Grouse, hares, pheasants, wild fowl, woodcock. Vegetables. — Brussel sprouts, carrots, leeks, parsnips, . celery, savoy, broccoli. Fruits. — Apples, grapes, pears, walnuts, oranges, almonds, raisins, dates, hgs, prunes. APRIL. MAY. JUNE. Fish. — Cod, flounders, salmon, trout, whiting, turbot. Meat. — Beef, mutton, veal, grass-lamb. Poultry. — Fowls, chickens, ducklings, pigeons. ( * . . . Vegetables. — Cucumber, lettuce, spinach (sjwing), cabbage, carrots, peas, beans, cauliflower. Fruits. — Apples, pears, rhubarb, melons, gooseberries, raspberries, strawberries, cherries. JULY.— AUGUST.— SEPTEMBER. Fish. — Herring, ling, soles, haddock, flounders, salmon, turbot, whiting. Meat. — Mutton, beef, veal, lamb, pork. Poultry. — Fowls, chickens, geese, ducks, larks. Variety of beautifully designed Boots and Shoes for the coming season. 123 PRINCES STREET Maison de Modes 70 GEORGE STREET J/nUinery J^antles Cosfurrjes ^louses . furs Xace Goods, DRESSMAKING IN ALL ITS BRANCHES. Vegetables. — Cauliflower, lettuce, cress, peas, turnips, carrots, tomatoes. Game. — Grouse, blackcock, partridges, pheasants. Fruits. — Gooseberries, currants, plums, grapes, peaches, damsons, pears, quinces, nectarines. OCTOBER.— NOVEMBER.— DECEMBER. Fish. — Haddocks, oysters, lobsters, whitings, soles, crabs, plaice, cod. Meat. — Pork, mutton, beef, veal, house-lamb. Poultry. — Larks, chickens, geese, wild duck, turkey. Game. — Pheasants, hares, snipe, doe, venison, rabbits, woodcock. Vegetables. — Leeks, celery, onions, parsnips, sprouts, beetroot, tomatoes, vegetable marrow. Fruits. — Walnuts, grapes, figs, pears, apples, oranges, dates, crystallised preserves, dried fruits. Chris. Murray, 20 Alexandra Street, Dowanhill. Telegrams ' Grates, Edinburgh.’ Telephone No. 2018 Established 1818 Kitchen Range Makers by appointment to the Edinburgh School of Cookery. THE MOST UP-TO-DATE IRONMONGERY ESTABLISHMENT IN GREAT BRITAIN. JAMES GRAY & SON stove and Grate Makers to Her late Majesty Queen Victoria FURNISHING IRONMONGERS & ELECTRICAL ENGINEERS . . INCOKFORATING SMITHS & COMPANY Purveyors of Lamps and Oils to the King LAMP MANUFACTURERS & OILMEN KITCHEN FURNISHINGS, LAUNDRY FURNISHINGS, MANGLES, WRINGERS, and every Requisite for the COTTAGE OR MANSION. THE GOODS ARE OF SUPERIOR QUALITY MARKED IN PLAIN FIGURES LOWEST READY-MONEY PRICES. Inspection Cordially Invited. THE ‘SIMPLEX’ Kitchen Range A SPECIALITY. Estimates Furnished to include all Charges at Lowest Possible Cost Safe Makers, Locksmiths, Plumbers and Bellhangers, Gas and Hot Water Engineers. 89 GEORGE STREET, EDINBURGH N WHAT’S WHAT? WHAT SHALL I SERVE WITH— Roast Beef? Tomato sauce, grated horse radish. Roast Chicken ? Currant jelly, plum or grape catsup. Roast Lamb ? Mint sauce. Roast Goose ? Apple or cranberry sauce, grape or currant jelly, stewed gooseberries. Roast Mutton ? Currant jelly, stewed gooseberries. Pigeon Pie? Mushroom sauce. Roast Pork ? Apple or cranberry sauce. Roast Turkey? Celery or cranberry sauce, currant jelly. Roast Veal ? Tomato, onion, mushroom, or cranberry sauce. Roast Venison ? Cranberry sauce and currant jelly. Roast Wild Duck ? Cranberry sauce and currant jelly. Broiled Beefsteak ? Mushrooms, fried onions, pickled onions. Boiled Fowls ? Onion, bread, cream, lemon, or cranberry sauce. Boiled Mutton ? Onion or caper sauce. Boiled Turkey? Oyster sauce.

The St. Mungo cookery book