While meat played a dominant role in Victorian cooking, poultry seemed far less popular. Though turkeys and geese were staples of the holidays, one rarely finds recipes for, say, chicken as a part of everyday meals. Possibly chicken and cheaper types of poultry were considered "common" fare and not the sort of recipes that would interest most readers of Victorian women's magazines?

Poultry Recipes (Peterson's, 1856)

Potted Meats (Godey's, 1867)

Cold Leg of Mutton (Cassell's Family Magazine, 1875)

Game and Gravy, by A.G. Payne (Cassell's Family Magazine, 1875)

How to Cook Hare, by A.G. Payne (Cassell's Family Magazine, 1876)

Our Economical Game Dishes, by L. McClintock (Cassell's Family Magazine, 1879)

How to Cook Sucking-Pig, by A.G. Payne (Cassell's Family Magazine, 1880)

Tasty Dishes Prepared Quickly, by Phillis Browne (Girl's Own Paper, 1880)

Quick meat dishes, and egg dishes such as omelettes.

Meat Pies, and How to Make Them, by Lizzie Heritage (Cassell's Family Magazine, 1882)

How to Make "Game Pie" Without Game (Cassell's Family Magazine, 1883)

How to Make Raised [Meat] Pies (Cassell's Family Magazine, 1883)

On the Making of Patties, by A.G. Payne (Cassell's Family Magazine, 1883)

Poultry as Food, and How to Cook It, by Phillis Browne (Girl's Own Paper, 1885)

Waste in Cooking, and How to Avoid It (Girl's Own Paper, 1886)

Includes several recipes to use up leftover bits of meat.

Mutton Cutlets, by Phillis Browne (Girl's Own Paper, 1887)

Tinned Meats: Their Value to Housekeepers, by A.G. Payne (Girl's Own Paper, 1887)

How to Cook Rabbits, by Phillis Browne (Girl's Own Paper, 1888)

"Wild rabbits are the more tasty, Ostend rabbits the more delicate..."

English Chops and Steaks, by Mary Barrett Brown (Ladies' Home Journal, 1892)

Patties and How to Make Them (Girl's Own Paper, 1893)

Patties consist of ground meat -- such as lobster, prawns, shrimp, oysters -- in a pastry shell, and serve as an "entrèe" between courses.

Sirloin for Two, by Susan M. Shearman (Girl's Own Paper, 1894)

The Possibilities of a Leg of Mutton, by Lina Orman Cooper (Girl's Own Paper, 1895)

Some Cold Meat Cookery, by Amy S. Woods (Girl's Own Paper, 1896)

Five Little Dinners from a Leg of Mutton, by Susan M. Shearman (Girl's Own Paper, 1897)

A New Way of Serving Sheep's Head (Girl's Own Paper, 1897)

Réchauffés, by Lina Orman Cooper (Girl's Own Paper, 1897)

A variety of uses for leftover ("reheated") meats.

Cold Meat Cookery and Vegetables (Girl's Own Paper, 1898)

Cookery Recipes: Meat Dishes (Girl's Own Paper, 1898)

Entrées (Girl's Own Paper, 1898)

Veal chops, chicken fricassee, mutton cutlets, jugged hare, and other meat dishes.

Grilling and Devilling, by Dora de Blaquière (Girl's Own Paper, 1899)

If you have leftover ham, try making a "Cambridge devil!"

A Lesson in Cutlets, by Lucy Helen Yates (Girl's Own Paper, 1901)

A nicely illustrated piece on how to prepare cutlets.

Réchauffés (Girl's Own Paper, 1901)

More uses for leftover meats.

See also

• Fish

• Cooking Tips & Instructions