A Yorkshire Christmas Pie Let the crust be made a good standing one; the wall and bottom must be very thick. Take a turkey and bone it, a goose, a fowl, a partridge, and a pigeon, and season all well. Take half an ounce of cloves, the same of black pepper, and two table-spoonfuls of salt, and beat them well together; let the fowls be slit down the back, and bone them; put the pigeon into the partridge, the partridge into the fowl, the fowl into the goose, and the goose into the turkey. Season all well first, and lay them in the crust; joint a hare, and cut it into pieces; season it, and lay it close on one side; on the other side woodcocks, or any other sort of game; let them also be well seasoned and laid close. Put four or five pounds of butter into the pie; cover it with a very rich paste, put it in a very hot oven, and four hours will bake it. Let the crust be made a good standing one; the wall and bottom must be very thick. Take a turkey and bone it, a goose, a fowl, a partridge, and a pigeon, and season all well. Take half an ounce of cloves, the same of black pepper, and two table-spoonfuls of salt, and beat them well together; let the fowls be slit down the back, and bone them; put the pigeon into the partridge, the partridge into the fowl, the fowl into the goose, and the goose into the turkey. Season all well first, and lay them in the crust; joint a hare, and cut it into pieces; season it, and lay it close on one side; on the other side woodcocks, or any other sort of game; let them also be well seasoned and laid close. Put four or five pounds of butter into the pie; cover it with a very rich paste, put it in a very hot oven, and four hours will bake it. The Lady’s Own Cookery Book, and New Dinner-Table Directory by Lady Charlotte Campbell Bury (1844)

Things in Season: December Fish

Cod, codlings, halibut, skate, sturgeon, soles, salmon, gurnets, haddock, whiting, sometimes turbots come with the soles, herrings, perch, pike, carp, tench, eels, lobsters, crabs, crawfish, muscles, cockles, prawns, shrimps, Thames flounders, and smelts. Game and Poultry

Hares, pheasants, partridges, moor or heath game, grouse, turkeys, geese, capons, pullets, fowls, chickens, all sorts of wild-fowl, wood cocks, snipes, larks, wild and tame rabbits, dottrels, wood-pigeons, blackbirds, thrushes, plover both green and grey. Fruit

All sorts of winter pears and apples, medlars, chesnuts, Portugal grapes and grapes hung in the room, and walnuts kept in sand. Roots and Vegetables

Same as the last month. The Lady’s Own Cookery Book, and New Dinner-Table Directory by Lady Charlotte Campbell Bury (1844)

Cakes: Excellent, Great & Nice An excellent Cake



Beat half a pound of sifted sugar and the same quantity of fresh butter to a cream, in a basin made warm; mixing half a pound of flour well dried, six eggs, leaving out four whites, and one table-spoonful of brandy. The butter is to be beaten in first, then the flour, next the sugar, the eggs, and lastly, the brandy. Currants or caraways may be added at pleasure. It must be beaten an hour, and put in the oven immediately. A great Cake



Take six quarts of fine flour dried in an oven, six pounds of currants, five pounds of butter, two pounds and a half of sugar, one pound of citron, three quarters of a pound of orange-peel, and any other sweetmeat you think proper; a pound of almonds ground very small, a few coriander seeds beat and sifted, half an ounce of mace, four nutmegs, sixteen eggs, six of the whites, half a pint of sack, and half a pint of ale yest. A nice Cake



Take nine eggs; beat the yolks and whites separately; the weight of eight eggs in sugar, and five in flour: whisk the eggs and the sugar together for half an hour; then put in the flour, just before the oven is ready to bake it. Both the sugar and the flour must be sifted and dried.

The Lady’s Own Cookery Book, and New Dinner-Table Directory by Lady Charlotte Campbell Bury (1844)

Things in Season: November Fish

Cod, salmon, herrings, barbel, halibut, smelts, flounders, whiting,haddock, pipers, gurnets, pike, perch, carp, tench, eels, lobsters,crabs, oysters, muscles, cockles, crawfish, prawns, and shrimps. Game and Poultry

The same as last month. Fruit

Pineapples, all sorts of winter pears, golden pippins, nonpareils, all sorts of winter apples, medlars, white and black bullace, and walnuts kept in sand. Roots and Vegetables

Turnips, potatoes, carrots, parsnips, beets, chardoons, onions, shalots, garlic, rocambole, cauliflowers in the greenhouse, red and other cabbages, savoys, cabbage plants, winter spinach, forced asparagus, late cucumbers, forced mushrooms, parsley, sorrel, chervil, thyme, all sorts of sweet herbs, celery, endive, cabbage lettuces, brown and green cole, and all sorts of small salads under glasses. The Lady’s Own Cookery Book, and New Dinner-Table Directory by Lady Charlotte Campbell Bury (1844)

Things in Season: October Fish

Cod, codlings, brill, haddocks, whiting, soles, herrings, cole-fish, halibut, smelts, eels, flounders, perch, pike, carp, tench, oysters, cockles, muscles, lobsters, crabs, crawfish, prawns, and shrimps. Game and Poultry

Hares, leverets, pheasants, partridges, moor-game, grouse, turkeys, geese, ducks, capons, pullets, fowls, chickens, pigeons, wild and tame rabbits, all sorts of wild-fowl, larks, plovers, woodcocks, snipes, wood-pigeons, pippets. Fruit

Pineapples, peaches, grapes, figs, medlars, all sorts of fine apples and pears, white plums, damsons, white and black bullace, quinces, filberts, walnuts, and chesnuts. Roots and Vegetables

Carrots, parsnips, potatoes, turnips, leeks, horseradish, onions, shalots, garlic, beet-root, artichokes, latter cauliflowers, red and white cabbages, savoys, cabbage plants, green and white brocoli, chardoons, green and brown cole, celery, endive, spinach, sorrel, chervil, parsley, purslain, all sorts of sweet herbs, coss and cabbage lettuces, rocambole, and all sorts of small salads. The Lady’s Own Cookery Book, and New Dinner-Table Directory by Lady Charlotte Campbell Bury (1844)

Things in Season: September Fish

Cod, codlings, skate, thornback, haddocks, soles, whitings, herrings come in full season, salmon, smelts, flounders, pike, perch, carp, tench, eels, lampreys, oysters, cockles, muscles, crawfish, prawns, and shrimps. Game and Poultry

Hares, leverets, partridges, quails, young turkeys, geese, ducks, capons, pullets, fowls, chickens, pigeons, wild and tame rabbits, wild ducks, widgeon, teal, plover, larks, and pippets. Fruit

Pineapples, melons, grapes, peaches, plums, nectarines, pears, apples, quinces, medlars, filberts, hazel nuts, walnuts, morella cherries, damsons, white and black bullace. Roots and Vegetables

Carrots, parsnips, potatoes, turnips, leeks, horseradish, beet-root, onions, shalots, garlic, celery, endive, coss and cabbage lettuces, artichokes, French beans, latter peas, mushrooms, cucumbers, red and other cabbages, cabbage plants, Jerusalem artichokes, parsley, sorrel, chervil, thyme, all sorts of sweet herbs, mint, balm, all sorts of small salad. The Lady’s Own Cookery Book, and New Dinner-Table Directory by Lady Charlotte Campbell Bury (1844)

Miscellaneous directions respecting Meat - A leg of veal, the fillet without bone, the knuckle for steaks, and a pie; bone of fillet and knuckle for soup.

- Shoulder of veal, knuckle cut off for soup.

- Breast of veal, thin end stews, or re-heats as a stew.

- Half a calf’s head boils, then hashes, with gravy from the bones.

- For mock turtle soup, neats’ feet instead of calf’s head, that is, two calves’ feet and two neats’ feet.

- Giblets of all poultry make gravy.

- Ox-cheek, for soup and kitchen.

- Rump of beef cut in two, thin part roasted, thick boiled: or steaks and one joint, the bone for soup.

- The trimmings of many joints will make gravy.

- To boil the meat white, well flour the joint and the cloth it is boiled in, not letting any thing be boiled with it, and frequently skimming the grease.

- Lamb chops fried dry and thin make a neat dish, with French beans in cream round them. A piece of veal larded in white celery sauce, to answer the chops.

- Dressed meat, chopped fine, with a little forcemeat, and made into balls about the size of an egg, browned and fried dry, and sent up without any sauce.

- Sweetbreads larded in white celery sauce.

- To remove taint in meat, put the joint into a pot with water, and, when it begins to boil, throw in a few red clear cinders, let them boil together for two or three minutes, then take out the meat, and wipe it dry.

- To keep hams, when they are cured for hanging up, tie them in brown paper bags tight round the hocks to exclude the flies, which omission occasions maggots.

- Ginger, where spice is required, is very good in most things. The Lady’s Own Cookery Book, and New Dinner-Table Directory by Lady Charlotte Campbell Bury (1844)