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 red herring

2 slices of toast

1 grain of cayenne

¼ teaspoon pepper

½ lemon

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