From The Epicure’s Almanack July Alimentary Calendar:
~~~The heats of the season now impose the necessity of occasionally substituting a light vegetable diet for the more solid gratification of animal food ... Cauliflowers, artichokes, green-peas, French-beans, Windsor* and other garden beans, frequently form a conspicuous part of the family dinner, to which butcher’s meat, in moderate quantities, may be said to serve merely as an auxiliary stimulant. Ham, bacon, and tongues, as well as ducks and geese, are the most seasonable viands for this purpose ... On festive occasions venison and turtle retain their pre-eminent station at the tables of the opulent, where also the fawn ... forms an elegant dish, when roasted whole and served up with rich gravy. Veal, having now been fed on milk, in its richest state, is peculiarly fine and well flavoured; but care should be taken that it be delivered fresh to the cook, as it is more liable to suffer from the heat of the weather and from flies than any other kind of meat. Ragouts of sweetbreads, oxpalates, lambs’ bits, fat livers, and cocks’-combs, are among the light dishes introduced at superior tables; where also various preparations of curry afford a delectable repast to those who have acquired a taste for this Indian diet.
... a plenteous and varied dessert presents itself at this season; consisting of pines, melons, peaches, cherries, grapes, currants, gooseberries and raspberries, as well as early apples and pears. Fruit is certainly most salubrious in hot weather; but, if the opinion be well founded that it does most good when taken before dinner, the dessert ought to take place of that spurious meal called lunch, which, being usually made of animal food, too often banishes the appetite irrecoverably for the day.
Excerpted from The Epicure's Almanack: Eating and Drinking in Regency London (The Original 1815 Guidebook).
Image: James Pollard, The Greengrocer (ca 1819) courtesy Yale Center for British Art, Paul Mellon Collection.
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