Several sheep's’ tongues

salt

2 carrots

2 onions

2 turnips

Some celery

greased paper

½ cow heel

Around ¾ lb (340 g) cooked cold meat

1 teaspoon salt

1 saltspoonful white pepper

½ saltspoonful cayenne pepper

1 hard boiled egg and parsley (optional)

2 lbs (1 kg) potatoes

2 lbs (1 kg) onions

2 teaspoons of white dripping

1 pint (600 ml) milk

2 teaspoons of sago

2 quarts (2 litres) water

1 pinch of salt

1 teacup of rice

1 lb (450g) cooked meat

2 tablespoons of breadcrumbs

½ small onion

¼ pint (125 ml) stock

salt and pepper

1 teaspoon chopped parsley

1 oz (30g) butter

1 egg

Leftover cold boiled fish

2 dozen oysters and liquid

½ teaspoon nutmeg

1 teaspoon finely chopped parsley

salt and pepper to taste

breadcrumbs

butter

2 lb (1.8 kg) green apples

½ lb (450 g)plum jam

¼ lb (225g) brown sugar

¼ lb (225g) raisins

1 oz (28g) ground ginger

1 oz (28g) garlic

1 ½ pints (700ml) vinegar

cayenne pepper

1 crayfish

1 oz (30 g) butter

1 oz (30 g) flour

1 teaspoon lemon juice

Cayenne pepper and salt

½ pint (300 ml) milk

salt pepper and cayenne

2 eggs

breadcrumbs

1 red herring

2 slices of toast

1 grain of cayenne

¼ teaspoon pepper

½ lemon

1 ½ lb (680 g) thick steak

1 egg

breadcrumbs

2 oz (60 g) hot fat

½ lb (225 g) mushrooms

1 oz (30 g) margarine

1 tablespoon grated horseradish

2 tablespoons red currant jelly

1 oz (30 g) cooked ham

½ pint (300 ml) brown sauce

pinch of sweet herbs

1 dozen peppercorns

2 lbs (900 g) mashed potatoes

2 diced rashers of bacon

2 sliced sheep’s kidneys

1 spoonful of cooking sherry

A little cream

3 - 4 eggs

1 tablespoon of each of tomato sauce, chutney and stock

nut of butter

Grated Cheese

1 ½ turnips

1 tablespoon butter

2 shallots

1 tablespoon flour

Milk

1 teaspoon of mustard

1 teaspoon of salt and pepper

Extra butter for browning