1 Sirloin of Beef, 135
2 Aitch, or Edgebone of Beef, 136
3 Shoulder of Mutton, 136
4 Knuckle of Veal, 137
5 Roasted Breast of Veal, 137
6 A Spare Rib, 138
7 Saddle of Mutton, 138
8 Pig, 138
9 Half a Calf's Head, boiled, 139
10 Leg of Mutton, 139
11 Ham, 140
12 Fore Quarter of Lamb, 140
13 Haunch of Venison, 141
14 Round of Beef, 141
15 Brisket of Beef, 141
16 Leg of Pork, 141
17 Haunch of Mutton, 141
18 Goose, 142
19 A Fowl, 142
20 Partridge, 143
21 Pigeons, 143
22 Turkey, 143
23 Cod's Head, 144