Table of contents : COPYRIGHT I INTRODUCTION ALSO BY DOROTHY HARTLEY CONTENTS II SOME ENGLISH KITCHENS III BASIC ENGLISH IV FUELS AND FIREPLACES V MEAT VI POULTRY AND GAME VII EGGS VIII MEDIAEVAL FEAST AND FAMINE IX TRADE, MAGIC AND RELIGIOUS COOKING X FISH XI SEAWEEDS XII FUNGI XIII ELIZABETHAN HOUSEHOLDS XIV THE NEW WORLD AND THE SAILORS’ COOK XV SALTING, DRYING AND PRESERVING XVI THE HOUSE AND GARDEN IN 1600 XVII VEGETABLES chapter017.html XVIII NEW FREEDOM XIX COACHING DAYS XX FRUITS, HERBS, SEEDS AND FLOWERS XXI THE HAFOD XXII DAIRY PRODUCE XXIII BREAD XXIV DRINKS XXV THE INDUSTRIAL REVOLUTION XXVI PIES, PUDDINGS, PASTRIES, CAKES XXVII SUNDRY HOUSEHOLD MATTERS BIBLIOGRAPHY INDEX footnotes