Barbel, brill, carp, cockles, cod, crabs, cray-fish, dabs, dace, eels,
flounders, haddocks, herrings, lampreys, ling, lobsters, mussels,
oysters, perch, pike, plaice, prawns, salmon, shrimps, skate, smelts,
soles, sturgeon, tench, thornback, turbot, whiting.


ii. Meat.

Beef, house-lamb, mutton, pork, veal.


iii. Poultry and Game.

Capons, chickens, ducklings, geese, hares, partridges, pheasants,
pigeons (tame and wild), rabbits (tame), snipes, turkeys, turkey
poults, wild-ducks, woodcocks.


iv. Vegetables.

Beet, broccoli (white and purple), Brussels sprouts, cabbage,
cardoons, carrots, celery, chervil, colewort, cresses, endive, garlic,
herbs (dry), Jerusalem artichokes, leeks, lettuces, mint (dry),
mushrooms, onions, parsnips, parsley, potatoes, radish, rape,
rosemary, sage, salsify, Savoys, scorzonera, shalots, skirrets,
sorrel, spinach, sprouts, tarragon, thyme, turnips, winter savoury.


v. Forced Vegetables.