 Italians, and Faisan of the French. More doubt hangs about its introduction into Great Britain, and the time of that introduction. We are told that the price of one was fourpence in the time of our first Edward (AD 1299). In 'The Forme of Cury...  The Pheasant: Natural History - Pàgina 12per Hugh Alexander Macpherson, Alexander Innes Shand - 1895 - 265 pàginesVisualització completa - Sobre aquest llibre
 | 1840 - 522 pàgines
...that introduction. We are told that the price of one was fourpence in the time of our first Edward (AD 1299). In 'The Forme of Cury,' which is stated to...compiled by the chief mastercook of King Richard II., we Cud a receipt 'for to boile Fesant, Ptruch (partridges), Capons, and Curlew,' which carries us back... | |
 | 1840 - 530 pàgines
...price of one was fourpence in the time of our Brst Edward (AD 1299). In 'The Forme of Cury,' »hich is stated to have been compiled by the chief mastercook of King Richard II., we find a receipt' for to boile Fi'sant, Plruch (partridges), Capons, and Curlew,' which carries us... | |
 | 1840 - 524 pàgines
...are told that the price of one was fourpence in the titne of our first Edward UD 1299). In 'The Fovme of Cury,' which is stated to have been compiled by the chief mastercook of King Richard II., we find a receipt ' for to boile Fesant, Ptraeh (partridges), Capons, and Curlew,' which carries us... | |
 | Charles Knight - 1867 - 660 pàgines
...introduction into Great Britain, and the time of that introduction. We are told that the price of one was 4rf. in the time of our first Edward (1299). In ' The Forme of Cury,' which is stated Ml Arsenic Acid . . 50-54 Klaproth. . 25-00 John. 45-68 27-28 Water . . . 24-46 28-86 PHASIANIDJE.... | |
 | Charles Knight - 1867 - 660 pàgines
...introduction into Great Britain, and the time of that introduction. We are told that the price of one was id. in the time of our first Edward (1299). In ' The Forme of Cury,' which U etated • The Flamingo. га i РНАЗГЛШОЛЗ. 151 to 1 lavo been compiled by the chief master-cook... | |
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