Ii. Meat
Beef, house-lamb, mutton, pork, veal, doe venison.
Iii. Poultry and Game
Capons, chickens, ducks, fowls, geese, grouse, guinea-fowl, hares, larks, partridges, pea-fowl, pheasants, pigeons, rabbits, snipes, teal, turkeys, wheat-ears, widgeon, wild ducks, woodcocks.
Iv. Vegetables
Jerusalem artichokes, beet root, borecole, white and purple broccoli, cabbages, cardoons, carrots, celery, endive, herbs of all sorts, leeks, lettuces, onions, parsnips, potatoes, salad, Savoys, scorzonera, skirrets, shalots, spinach, truffles, turnips, forced asparagus.