[1287]
| CHEESE. | ||
|---|---|---|
Stilton, Cheddar, Cheshire, and North Wilts Cheese from the finestdairies. Gorgonzola, Parmesan, and other Foreign Cheese, of thehighest quality, always kept in stock. | ||
Finest Stilton (blue) ... whole, per lb. | 1/4 | |
,,,,,,... half,, | 1/4½ | |
| ,,,,,,in Jars ... | 3/0 and | 5/0 |
| ,,English Cheddar, finest ... | per lb. | 1/0 |
,,,,,,... whole or half,, | 0/11 | |
| Cheddar Loaf (about 11 lb. each) ... | ,, | 1/0 |
| Finest Cheshire ... | ,, | 1/0 |
,,,,Loaf ... weight about 8 lbs. ,, | 1/0 | |
| ,,,,Waverley ... | each | 1/4 |
| Gloucester (double) ... | per lb. | 0/10 |
North Wilts ... about 8 lbs. ,, | 0/11 | |
| Canadian Cheddar, finest white or coloured ... | ,, | 0/9 |
| ,,,,whole or half ... | ,, | 0/8½ |
| Dutch Gouda ... | ,, | 0/8 |
| ,, Edam ... | ,, | 0/9½ |
| Gorgonzola, special quality ... | ,, | 0/11 |
| ,,by the whole cheese ... | ,, | 0/10½ |
| Parmesan ... | ,, | 1/3 |
,,... per bottle, 0/9½ and | 1/4 | |
| Gruyere ... | per lb. | 1/1 |
| Roquefort ... | ,, | 1/8 |
| Port du Salut ... | ,, | 1/3 |
Maclaren’s Imperial Cheese ... per jar, 0/11 and | 1/9 | |
| Camemberts ... | each | 0/9 |
| Schabziegar ... | 0/5 | 0/10 |
| Midget Dutch ... | 1/0 | 1/11 |
Little Gloster ... (about 2 lb. each) per lb. | 1/0 | |
| Wensleydale ... | each | 1/9 |
| Lancashire (Toasting) ... | ... | 1/0 |
| Brie (in box) ... | ... | 1/0 |
| Cheddar Diploma ... | ... | 2/3 |
| CREAM CHEESE. | ||
| Yorks ... | each | 1/1½ |
| New Forest ... | ,, | 0/5½ |
| Dunragil ... | ,, | 0/5½ |
| Pommel ... | ,, | 0/3 |
| Bon Don ... | ,, | 0/2½ |
| Demi Sel ... | ,, | 0/3½ |
| Little Wilts ... | ,, | 0/6 |
| St. Ivel ... | ,, | 0/6 |
| ,,Lactic ... | ,, | 0/6½ |
| Moonrakers ... | ,, | 0/6 |
| CREAM. | ||
| *Genuine, thick rich, in jars ... about pint —, about quart, — | ||
| ,,,,in jugs......each, — and — | ||
| For Prices see Weekly Price List. | ||
| Devonshire Clotted ... | large jar 1/0 | |
| ,,,,... | small jar 0/7 | |
| * Jars charged 3d. and 6d. respectively, allowed for when returned. | ||
| PURE NEW MILK. | ||
| 4d. per Quart. | ||
Customers Not Having Accounts can be supplied by the TicketSystem Payment, which avoids the necessity of money passing throughthe hands of the Customers or Company’s servants. The tickets maybe purchased in books, as below, in the Provision Department, and canbe used in the same manner as cash, viz., by giving Milkman Ticket forquantity received. | ||
| Books containing 24 pint Tickets—3 galls. 4/0 each. | ||
| ,, ,,48 ½-pint Tickets—3 galls. 4/0,, | ||
| ,, ,,24 quart Tickets—6 galls. 8/0,, | ||
| STERILIZED MILK AND CREAM. | |||
|---|---|---|---|
Fussell’s Cream (Butterfly brand) per tin, 0/6, 0/9 1/0 | |||
Fussell’s Milk ... per doz. 5/0; per case of 4 doz. tins 19/6 | |||
,,,,... ,,3/0 ,, 8 ,, 23/0 | |||
| EGGS. | |||
| New Laid Eggs are consigned to Harrods direct from thebest districts. Irish and French Eggs of best quality from well-knownshippers only. | |||
| English New Laid | ... | per doz. — | |
| Breakfast | ... | ,, — | |
| *Selected (best French) | ... | ,, — | |
| *Cooking | ... | ,,— — | |
| * Also in Original Cases, containing 720 and 1,440, at special pricesper 120. | |||
| For Prices see Weekly List. | |||
| MISCELLANEOUS. | |||
| Beef Tea, skins (Brand’s) | ... | per lb. 5/8 | |
| ,,Suet (Hugon’s) | ... | ... | ,,0/10½ |
| ,,Suet, Piecrust | ... | ... | ,,0/9½ |
| Beef Suet (Granular) | ... | ... | ,,0/10 |
| Beef Dripping (3 lb. tins)(Brand’s) | ... | ... | each 2/2 |
| Cocolardo, 2 lb. tin. | ... | ... | ,,1/6 |
| Glaze | ... | per lb. 2/6 | |
| Hung Beef | ... | ... | ,,1/3 |
| TONGUES (DRIED). | |||
| Finest English Smoked ... | each 5/0, 5/6, 6/0, 6/6 and 7/0 | ||
| Sheep’s, smoked, per bundle of 3 | ... | ... | 1/0½ |
| Calves’,,,, ... | each 1/3, 1/6, 1/9, 2/0 | ||
| Finest Russian Ox,,12 | ... | ... | 34/0 |
| Reindeer ,,12 | 16/6 and 18/6 | ||
| POTTED MEATS, Etc. | |||
| Skaife’s Lobster Paste (glass moulds) | ... | ... | each 0/6½ |
| Harrods’ Bloater Paste (flat jars) | ... | ... | ,,0/8½ |
| ,,Anchovy,, | ... | ... | ,,0/9½ |
| Poulton and Noel’s | Peck’s. | Sutherland. | |
| Chicken and Ham ... | 0/6½ | 0/6½ | 0/6½ |
| Chicken, Ham and Tongue ... | 0/6½ | 0/6½ | 0/6½ |
| Chicken and Tongue ... | 0/6½ | 0/6½ | 0/6½ |
| Turkey and Tongue ... | 0/6½ | 0/6½ | 0/6½ |
| Tongue ... | 0/6½ | 0/6½ | 0/6½ |
| Beef ... | 0/6½ | 0/6½ | 0/6½ |
| Ham ... | 0/6½ | 0/6½ | 0/6½ |
| Game ... | 0/6½ | 0/6½ | 0/6½ |
| Pheasant ... | 0/6½ | 0/6½ | 0/6½ |
| Grouse ... | 0/6½ | 0/6½ | 0/6½ |
| Partridge ... | 0/6½ | 0/6½ | 0/6½ |
| Woodcock ... | 0/6½ | — | 0/6½ |
| Wild Duck ... | 0/6½ | — | 0/6½ |
| Foie Gras ... | 0/6½ | — | 0/6½ |
| Cream of Bloater ... | 0/6½ | 0/6½ | — |
| ,,Anchovy ... | 0/6½ | 0/6½ | — |
| ,,Prawn ... | — | 0/6½ | — |
| ,,Salmon ... | — | 0/6½ | — |
| ,,Sardine ... | — | 0/6½ | — |
| ,,Lobster ... | — | 0/6½ | 0/6½ |
| Far North Salmon and Shrimp ... | ... | per bot. | 0/5½ |
| Archer Brand,,... | ... | ,, | 0/6½ |
Weekly List sent regularly, giving latest Market Prices, Post Free, upon application.
[1288]
TINNED MEATS, Etc.
A large selection of Tinned Meats, Game, etc., always kept in stock. The “Harrod” and “Brompton” Ox Tongues are specially packed for Harrods, and will be found of excellent quality. Foreign preparations not stocked can be procured on shortest notice.
| TONGUES. | |||||
|---|---|---|---|---|---|
| Ox Tongues in Glass Moulds, Harrods’ ... | each | 3/0 | 3/9 | 4/9 | 6/6 |
| ,,,,,,,,Brand’s ... | ,, | 3/0 | 3/9 | 4/9 | 6/6 |
| ,,,,,,,,Sutherland | ,, | 3/3 | 4/0 | — | 6/9 |
| ,,,,,,,,Belgravian | ,, | — | 4/0 | — | 6/9 |
| ,,,,,,,,Harvey’s ... | ,, | — | 4/0 | 4/9 | — |
| ,,,,,,,,Shrewsbury | ,, | — | 3/9 | — | — |
| ,,,,,,,,Calves’ ... | ,, | — | — | — | 1/9 |
| ,,,,,,,,Breakfast ... | ,, | — | — | — | 1/9 |
| Ox Tongues in Tins, Harrods’ Brompton | per tin | 2/9 | 3/3 | 3/9 | 4/3 |
| ,,,,,,Harrods’ Rolled Ox | ,, | — | — | — | 4/6 |
| ,,,,,,Paysandu | ,, | 3/0 | 3/6 | 4/0 | 4/6 |
| ,,,,,,Sutherland (Box & Frill) | ,, | — | 4/0 | 5/0 | 6/0 |
| ,,,,,,Belgravian (Box & Frill) | ,, | — | 4/0 | 5/0 | 6/0 |
| ,,,,,,Armour’s ... | ,, | — | — | — | — |
| ,,,,,,Libby’s ... | ,, | — | — | — | — |
| Sheep’s Tongues ... | ,, | — | — | — | 1/4½ |
| Lunch ,, ... | ,, | — | — | — | 1/3 |
| Russian Ox Tongues (smoked) ... | each | — | — | 4/0 | 4/6 |
| BEEF. | |||||
| Corned Compressed American. | |||||
| Armour’s or Libby’s ... | ... | per | 1 | lb. tin 0/9 | |
| ,, ,, | ... | ,, | 2 | ,,1/4 | |
| ,, ,, | ... | ,, | 6 | ,,3/6 | |
| Special Belgravian (Spiced) | ... | ,, | 2 | ,,1/4 | |
| ,, Sutherland | ... | ,, | 2 | ,,1/4 | |
| Pressed (Sutherland) | ... | ,, | 1 | ,,1/8 | |
| ,, ,, | ... | ,, | 2 | ,,2/10 | |
| ,, (Brand’s) | ... | ,, | 2 | ,,2/10 | |
| ,, ,, | ... | ,, | 1 | ,,1/8 | |
| Roast | ... | ,, | 2 | ,,1/2 | |
| Finest Pressed Brisket | ... | ,, | 1 | ,,1/8 | |
| ,, ,, ,, | ... | ,, | 2 | ,,2/10 | |
| Ox Tails | ... | ,, | 2 | ,,1/2 | |
| Marrow (English) (Brand’s) | ,, — 0/10 & 1/7 | ||||
| Minced Steak (American) | ... | ,, | 2 | ,,1/2 | |
| Minced Collops ,, | ... | ,, | 2 | ,,1/2 | |
| Boiled Rabbit ,, | ... | ,, | 2 | ,,1/1 | |
| MUTTON. | |||||
| Roast | ... | per | 2 | lb. tin 1/2 | |
| Boiled | ... | ,, | 2 | ,,1/2 | |
| Cutlets | ... | ,, | — | ,,2/4 | |
| Chops | ... | ,, | — | ,,2/0 | |
| BRAWN. | |||||
| Belgravian | ... | per | 2 | lb. tin 1/3 | |
| ,, (with Tomato) | ... | ,, | 1 | ,,1/3 | |
| ,, (Oxford) | ... | ,, | 1 | ,,0/10½ | |
| Irish (Matterson’s) | ... | ,, | 2 | ,,1/7 | |
| American (Armour’s) | ... | ,, | 2 | ,,1/3 | |
| PIES. | |||||
| Yachting ... 1/3½ | Game (Truffled) ... 2/9 | ||||
| Camp ... 1/3½ | Grouse ,,... 2/9 | ||||
| Game ... 1/3½ | Pheasant,,... 2/9 | ||||
| Picnic ... 1/3½ | Yorkshire ,,... 2/9 | ||||
| ENTREES IN GLASS MOULDS. | |||||
| Chicken Braganza | ... | in glass | 1/4 | 2/6 | |
| ,,Curry | ... | ,, | 1/4 | 2/6 | |
| ,,Marengo | ... | ,, | 1/4 | 2/6 | |
| ,,Stanley | ... | ,, | 1/4 | 2/6 | |
| Pigeon Demidoff | ... | ,, | 1/8 | 3/0 | |
| Ox Tongue Curry, Braganza, Devilled | ... | ,, | — | 1/8 | |
| Sheep’s Tongue,,,, | ... | ,, | — | 1/4 | |
| Calf’s Foot, Turtle Sauce | ... | ,, | — | 1/3 | |
| Quails, boned and stuffed, 4 large birds | ... | ,, | — | 8/9 | |
| ,,,,,,3 small,, | ... | ,, | — | 6/0 | |
| Sweetbreads and Peas | ... | ,, | — | 2/0 | |
| Herring Roes Smoked | ... | ,, | — | 0/6½ | |
| Poulet Chasseur | ... | ,, | 1/4 | 2/6 | |
| Mauviettes, stuffed and truffled, 4 birds | ... | ,, | — | 3/9 | |
| LAMBS’ SWEETBREADS. | |||||
| Poulton and Noel’s, with Tomato | ... | ... | per tin 1/6 | ||
| WILD BOAR’S HEAD. | ||||
|---|---|---|---|---|
| Galantine of, with Pistachio Kernels ... | per 1 lb. tin | 1/0 | ||
| ,,,,,, | ... | ,,2,, | 1/7½ | |
| BELGRAVIAN CUTLETS. | ||||
| Mutton | ... | ... | per tin | 2/4 |
| Pork | ... | ... | ,, | 2/4 |
| Veal | ... | ... | ,, | 2/4 |
| DELICACIES. | ||||
| Mauviettes (Boned Larks), stuffed and truffled | per tin | 2/11 | ||
| ,,,,,,,, | ,, | 5/9 | ||
| Cailles (Boned Quail) | ... | ... | ,, | 5/9 |
| ,,,, | ... | ... | ,, | 7/11 |
| Foie Gras for Sandwiches | ... | ,, 0/9½ & 1/0 | ||
| Roast Duck and Green Peas | ... | ... | ,, | 1/7 |
| ,,Turkey | ... | ... | ,, | 1/7 |
| Boiled,, | ... | ... | ,, | 1/7 |
| Chicken, in jelly (half) | ... | ... | ,, | 2/6 |
| ,,,,(whole) | ... | ... | ,, | 5/0 |
| Russian Smoked Sardines | ... | ... | ,, | 1/1 |
| Whole Roast Pheasant, medium ... | 4/3 | large | 5/6 | |
| ,, ,,Partridge | ... | 3/0 | 2 birds | 5/6 |
| ,, ,,Grouse | ... | ... | per tin | 3/9 |
| ,, ,,Black Game | ... | ... | ,, | 3/9 |
| ,, ,,Duck | ... | ... | ,, | 4/6 |
| ,, ,,Chicken | ... | ... | ,, | 5/6 |
| GALANTINES (TRUFFLED). | ||||
| Chicken | per 1 lb. tin | 3/4 | per 2 lb. | 5/6 |
| Turkey | ,, | 3/4 | ,, | 5/6 |
| Game | ,, | 3/4 | ,, | 5/6 |
| Pheasant | ,, | 3/4 | ,, | 5/6 |
| Veal | ,, | 3/4 | ,, | 5/6 |
| GALANTINES (PLAIN). | ||||
| Chicken, Ham (Harrods’) | per 1 lb. | tin 1/6 | per 2 lb. | 3/0 |
| Turkey and Tongue | ,, | 1/6 | ,, | 3/0 |
| Veal and Ham | ,, | 1/6 | ,, | 3/0 |
| SAUSAGES. | ||||
| Oxford | per tin, small | 1/2 | large | 2/0 |
| Cambridge | ,, | 1/2 | ,, | 2/0 |
| Smoked | ,, | 1/2 | ,, | 2/0 |
| Pork | ,, | 1/2 | ,, | 2/0 |
| Mortadella | ,, | 1/0 | ,, | 1/9 |
| Bologna | ,, | — | ,, | 1/4 |
| Frankfort | ,, | — | ,, | 1/4 |
| Gotha | ,, | — | ,, | 2/3 |
| PREPARATIONS IN GLASS MOULDS. | ||||
| Chicken Whole (in jelly) | ... | ... | 6/9 | |
| ,,Boned,, | ... | ... | ... | 5/0 |
| Galantine Chicken and Ham | ... | 1/6 and 2/3 | ||
| ,, Turkey and Tongue | ... | 1/6 and 2/3 | ||
| ,, Boar’s Head (Sutherland) | ... | 1/1 and 2/2 | ||
| Breakfast Beef | ... | ... | ... | 1/1 |
| Brawn | ... | ... | ... | 1/1 |
| ,,(Sutherland) | ... | ... | 1/1 and 2/2 | |
| Ox Tongues | ... | 3/0 3/9 4/9 | 6/6 | |
| Whole Capons | ... | ... | ... | 6/6 |
| Pheasant (whole) | ... | ... | ... | 7/6 |
| Partridge ,, | ... | ... | ... | 3/6 |
| Pressed Boar’s Head with Pistachios | ... | ... | 1/9 | |
| PURETTES IN GLASS. | ||||
| Foie Gras, Truffled | ... | ... | each | 0/10 |
| Chicken,, | ... | ... | 0/6 & 0/10 | |
| Salmon | ... | ... | ,, | 0/10 |
| Lobster | ... | ... | ,, | 0/10 |
| Sardines with Tomatoes | ... | ... | ,, | 0/10 |
| Shrimps,,,, | ... | ... | ,, | 0/10 |
| Anchovy | ... | ... | ,, | 0/10 |
| Turkey and Ham | ... | ... | ,, | 0/10 |
| Chicken and Ham | ... | ... | ,, | 0/10 |
| Tongue and Chicken | ... | ... | ,, | 0/10 |
| Game | ... | ... | ,, | 0/10 |
| Beef à l’Indienne | ... | ... | ,, | 0/10 |
| Shrimps ,, | ... | ... | ,, | 0/10 |
| Bloater | ... | ... | ,, | 0/10 |
| Salmon and Shrimp | ... | ... | ,, | 0/10 |
| Ham and Tongue | ... | ... | ,, | 0/10 |
[1289]