butter rolled in flour; cut the slices of pig of nearly equal size;
rub over with pepper, salt, mace, and lemon-peel; put them into the
gravy and make very hot, but do not boil. Stir in the beaten eggs and
lemon-juice; simmer three minutes and pour into a dish lined with
crustless slices of fried bread.
PURÉE OF CANNED PEAS.
Boil the peas soft in hot salt water; drain, and pulp through a
colander into a saucepan. Add a great spoonful of butter rolled in
flour; three tablespoonfuls of milk or cream, a little sugar, pepper
and salt. Simmer five minutes—stirring constantly—and pour out.
SWEET POTATOES.
See Sunday, First Week in December.
CABBAGE SALAD.
See “Cold Slaw,” Saturday, First Week in December.
RICE PUDDING MÉRINGUE.
1 quart of fresh milk; 1 cup of raw rice; 2 tablespoonfuls of butter;
1 cup of sugar; 4 eggs; grated peel of ½ lemon; a little mace and
cinnamon.
Soak the rice in the milk three hours, then heat in a farina-kettle,
and simmer tender. Cream butter and sugar, add the beaten yolks and
one beaten white, and when the rice has cooled a little, beat all
together with the seasoning. Bake about forty minutes in a buttered
pudding-dish. When firmly set, cover with a _méringue_ made of three
whisked whites beaten up with a little sugar and lemon-juice.
Fourth Week. Saturday.
——
Transparent Soup.
Larded Rabbits. Scalloped Cauliflower.
Fried Parsnips. Mashed Turnips.
——
Cabinet Pudding.
——
TRANSPARENT SOUP.
4 lbs. of lean, coarse beef, cut into strips; 2 slices of lean ham,
also stripped; 2 tablespoonfuls of butter; 2 turnips; 1 carrot; 2
onions; 2 stalks of celery; pepper and salt to taste; 1 tablespoonful
of gelatine, soaked two hours in a little cold water; 5 quarts of
water; sweet herbs.
Put the butter into the soup-kettle; when it heats, add the meat, cover
close, and set where it will heat without scorching. In half an hour
set directly over the fire and stir until the meat is coated with a
brown glaze. Put in a pint of lukewarm water, and when this has boiled
down to one-half, add four quarts and a half of cold water; skim off
the top and boil slowly four hours. Cook, in a separate saucepan,
the sliced carrot, turnips, herbs, celery and the onions; these last
already sliced and fried in dripping. Cover with a quart of water, and
boil down to a pint. Strain off the clear liquor, and add to the soup.
Set aside the vegetables without pulping them. Now, strain off as much
of the soup as is needed for to-day, and let it cool. Put the rest,
well seasoned with salt and pepper, into the stock-jar with the boiled
vegetables, and keep for another day.
Take all the fat from your cooled soup, strain through muslin back
into the scalded soup-kettle, season, boil up and skim; add the soaked
gelatine, and stir until clear.
LARDED RABBITS.
2 rabbits; ½ lb. fat salt pork; 1 cup of soup-stock—diluted with hot
water; bunch of herbs; ½ onion; a glass of wine; pepper and salt,
butter and flour.
Divide each rabbit into quarters; lard the upper sides of these with
strips of pork. Fry until lightly browned. Put into a saucepan and
nearly cover with broth; strew with onion, parsley, pepper and salt,
and simmer forty-five minutes, or until tender. Dish, and keep the
rabbits hot; strain the gravy, add a good lump of butter rolled in
browned flour, and a glass of wine; boil fairly and pour over the
rabbits.
SCALLOPED CAULIFLOWER.
See Sunday, Third Week in December.
FRIED PARSNIPS.
Boil tender; scrape; slice lengthwise, season with pepper and salt,
dredge with flour, and fry to a golden brown with lard or dripping.
Drain and serve hot.
MASHED TURNIPS.
See Sunday, Second Week in December.
CABINET PUDDING.
½ lb. of prepared flour; ¼ lb. of butter; 5 eggs; 1½ lbs. of sugar; ½
lb. of raisins, seeded and cut into thirds; ¼ lb. currants, washed and
dried; ½ cup of milk; ½ lemon—juice and grated peel.
Cream butter and sugar; add the beaten yolks, the milk, then the flour
and whipped whites, by turns. Last of all, stir in the fruit, well
dredged. Turn into a well-buttered mould and boil steadily nearly three
hours. Be careful that the water does not bubble over the top of the
mould. When done, dip in cold water for one minute; turn out, and eat
with hot, sweet sauce.
Company Dinners.
JANUARY.
OYSTERS ON THE HALF SHELL.
JULIENNE SOUP.
HALIBUT À LA ROYALE.
ROAST TURKEY, CRANBERRY SAUCE.
POTATOES À LA DUCHESSE. CELERY.
JUGGED RABBIT. ROAST BEEF.
FRENCH BEANS SAUTÉS. SALAD.
CRACKERS AND CHEESE.
MINCE PIE. VANILLA CREAM. FRUIT. COFFEE.
FEBRUARY.
OYSTERS ON THE HALF SHELL.
CLEAR VERMICELLI SOUP.
BOILED COD, SAUCE HOLLANDAISE. STEWED PIGEONS.
POTATOES AU NATUREL. GREEN PEAS.
ROAST DUCK. FILET DE BŒUF. CELERY, STEWED.
SALAD.
CHEESE AND WAFERS. CABINET PUDDING.
TUTTI FRUTTI CREAM. FRUIT. COFFEE.
MARCH.
ROMAN PUNCH.
MOCK TURTLE SOUP.
OYSTER PIE. SMOTHERED CHICKEN. GREEN PEAS.
CELERY.
VENISON STEAKS. BEEF À LA MODE DE ROME.
LETTUCE SALAD. BAKED TOMATOES.
CRACKERS AND CHEESE. SLICED APPLE PIE.
TURRET CREAM. FRUIT. CAFÉ NOIR.
APRIL.
OYSTERS ON THE HALF SHELL.
OX-HEAD SOUP.
BAKED SHAD. PATÉ OF SWEETBREADS.
SPINACH AND EGGS. WHOLE BERMUDA POTATOES.
SNIPE ON TOAST. CELERY.
BOILED LEG OF MUTTON, CAPER SAUCE. SALAD.
SCALLOPED CAULIFLOWER.
BIRD’S NEST PUDDING. LEMON ICE.
FRUIT. COFFEE.
MAY.
CLEAR SOUP.
BOILED BASS, WITH MUSHROOMS. ROAST SWEETBREADS.
BERMUDA POTATOES, AU NATUREL. GREEN PEAS.
BROILED SQUABS. ROAST LAMB, MINT SAUCE.
ASPARAGUS ON TOAST. TOMATO SALAD.
STRAWBERRY SHORTCAKE AND CREAM.
CHOCOLATE BLANC-MANGE. FRUIT AND ICES.
COFFEE.
JUNE.
ROMAN PUNCH.
GREEN PEA SOUP.
BOILED SALMON. LAMB CHOPS.
POTATOES À LA LOUISE. STUFFED TOMATOES.
SMOTHERED CHICKENS. LANGUE DE BŒUF.
ASPARAGUS ON TOAST. GREEN PEAS.
SNOW CUSTARD. ICES. FRUIT AND DESSERT.
STRAWBERRIES. COFFEE.
JULY.
CONSOMMÉ SOUP.
BROILED SPANISH MACKEREL. FRIED CHICKENS.
RAW CUCUMBERS. SALAD.
SALMI OF DUCKS. BEEF À LA MODE.
BOILED CORN. NEW POTATOES.
CREAM RASPBERRY PIE. SELF-FREEZING ICE-CREAM.
CRACKERS AND CHEESE.
FRUIT. COFFEE.
AUGUST.
MRS. B.’S CORN SOUP.
FILLETS OF HALIBUT, WITH POTATOES.
DIJON PATÉ. DEVILLED TOMATOES.
BROILED WOODCOCK. BOILED CHICKEN AND TONGUE.
GREEN PEAS. STUFFED EGG-PLANT.
PEACH LÈCHE-CRÊMA. MELONS. CAKES AND CHEESE.
ICES. COFFEE.
SEPTEMBER.
RAW OYSTERS.
TAPIOCA SOUP.
BAKED BLUE FISH.
CASSEROLE OF RICE, WITH CHICKEN AND TONGUE.
POTATOES AU MAÎTRE D’HÔTEL. DEVILLED CRABS.
MOCK QUAILS. ROAST LAMB.
SPINACH À LA CRÈME. SALAD. CREAM SQUASH.
DIPLOMATIC PUDDING. PEACH ICE CREAM.
COFFEE. FRUIT.
OCTOBER.
RAW OYSTERS.
MOCK TURTLE SOUP.
OYSTER PATÉ. FRICASSEE OF CALF’S TONGUES.
SALAD. POTATOES À LA PARISIENNE.
CHICKENS AND MUSHROOMS.
ROAST BEEF AND YORKSHIRE PUDDING.
CAULIFLOWER AU GRATIN. SWEET POTATOES.
AMBER PUDDING. DRUNKEN DOMINIE.
FRUIT. ICES, NUTS AND RAISINS. CAFÉ NOIR.
NOVEMBER.
ROMAN PUNCH.
CHICKEN AND CREAM SOUP.
PANNED OYSTERS. LAMB CHOPS, BREADED.
CELERY SALAD. BAKED TOMATOES.
FRICASSEE OF GROUSE. ROAST SADDLE OF MUTTON.
POTATOES À LA DUCHESSE. SALSIFY SAUTÉ.
CRACKERS AND CHEESE. APPLE MÉRINGUE PIE.
CHOCOLATE TARTLETS. FRUIT AND ICES.
COFFEE.
DECEMBER.
OYSTERS ON THE HALF SHELL.
MOCK TURTLE SOUP.
LOBSTER CROQUETTES. STEWED PIGEONS.
POTATOES À LA LYONNAISE. CHEESE FONDU.
ROAST HAUNCH OF VENISON.
BOILED BEEF TONGUE, SAUCE PIQUANTE.
SWEET POTATOES. OYSTER SALAD.
MACARONI À LA CRÊME.
MINCE PIE. CABINET PUDDING. FRUITS AND ICES.
CAFÉ NOIR.
INDEX.
SOUPS.
PAGE
À la Bonne Femme Soup 422
À la Bonne Femme Soup 266
À l’Italienne Soup 16
À l’Italienne Soup 302
All-night Soup 345
Amber Soup 329
Asparagus (Green) Soup 322
Asparagus (White) Soup 353
Au Julienne Soup 36
Ayrshire Broth 502
Baked (A) Soup 438
Baked (B) Soup 174
Baked Hotch Potch 333
Barley Broth 216
Barley Broth 551
Barley Cream Soup 588
Bean Cream Soup 46
Bean Baked Soup 634
Bean and Celery Soup 165
Bean and Corn Soup 231
Bean and Tomato Soup 444
Béchamel Soup 413
Beef Soup 11
Beef and Barley Soup 135
Beef with Barley Soup 176
Beef Bouillon 469
Beef Gravy Soup 513
Beef Noodle Soup 455
Beef Olives Soup 587
Beef Stock Soup 495
Beef Tea with Noodles 601
Bisque of Lobster 388
Blanche’s Soup 100
Bone Soup 194
Bouillon of Beef 278
Bread Soup 153
Bread Soup 651
Bread and Cheese Soup 389
Bread and Cheese Porridge 428
Bread and Meat Soup 541
Broiled Bones Soup 365
Brown Beef Soup 320
Brown Soup 415
Butter (or Lima) Bean Soup 442
Cabbage Soup 417
Calf’s feet Soup 110
Calf’s head Soup 258
Calf’s head (plain) Soup 420
Catfish Soup 556
Cauliflower Soup 624
Cauliflower (without Meat) Soup 493
Celery Soup 63
Celery Soup 126
Celery Soup 650
Cheap Soup 564
Chicken Broth 160
Chicken Broth 190
Chicken Broth 210
Chicken and Corn Soup 457
Chicken and Corn Soup 523
Chicken Cream Soup 626
Chicken Panada 368
Chicken and Sago Soup 664
Chicken Soup 236
Chicken (with Eggs) Soup 436
Clam Chowder 207
Clam Chowder 355
Clam Soup 121
Clam Soup 270
Clam Soup 318
Clear Gravy Soup 55
Clear Sago Soup 400
Clear Soup 227
Clear Soup 287
Clear Soup 484
Clear Vermicelli Soup 97
Combination Soup 81
Consommé Soup 411
Convent Soup 395
Corn Soup 445
Corn (Canned) Soup 297
Corn Mrs. B.’s Soup 479
Crab Soup 418
Cracker Soup 335
Cream Soup 384
Cream Soup 467
Cream Soup 155
Cream Almond Soup 251
Crust Soup 275
Curry Soup 205
Curry Soup 549
Dieppe Soup 578
Dresden Soup 224
Dundee Broth 107
Eel Soup 249
Eel Soup 470
Egg Soup 516
Egg Soup 566
Egg Soup 627
English Soup 74
Excellent Stock Soup 581
Family Soup 606
Family Soup 102
Fancy Macaroni Soup 534
Farina Soup 487
Fine White Soup 307
Fish Chowder 52
Fish Chowder 481
Fish Chowder Soup 506
French Potage 405
Friar’s Soup 129
Frugal Soup 280
Game Soup 614
German Sago Soup 78
German Sago Soup 172
Giblet Soup 137
Giblet Soup 188
Giblet Soup 433
Giblet Soup 536
Giblet (Brown) Soup 656
Good Stock Soup 212
Good White Soup 260
Graham Soup 238
Graham Soup 639
Gravy and Sago Soup 114
Gravy Soup 397
Green Bean Soup 562
Green Pea Soup 375
Green Pea Soup 306
Halibut Chowder 382
Ham and Egg Soup 245
Ham and Veal Soup 490
Hash (A) Soup 500
Hasty Soup 184
Hot Pot 293
Hotch-Potch 124
Irish Broth 610
Italian Minestra Soup 295
Italian Paste Soup 407
Jelly Soup 380
Jugged Soup 402
Julienne Soup 157
Julienne Soup 379
Julienne Soup 539
Kilkenny Soup 447
Lexington Soup 86
Lobster Bisque 146
Lobster (Quick) Soup 201
Lobster (Quick) Soup 537
Lobster Soup 686
Macaroni Soup 33
Macaroni Soup 132
Macaroni Soup 197
Macaroni Soup 304
Marie’s Soup 141
Marlowe Soup 357
Marrow-Bone Soup 554
Medley Soup 486
Medley Soup 633
Mélange Soup 246
Milk Soup 604
Milk and Bread Soup 229
Minced Beef Soup 300
Mock Turtle Soup 203
Mock Bean Soup 117
Mock White Soup 482
Monday Soup 464
Mother’s Soup 83
Mulligatawny Soup 310
Mutton Broth 476
Mutton Noodle Soup 520
Mutton and Oyster Soup 611
Mutton Rice, and Tomato Broth 386
Mutton with Tapioca Soup 43
Next Day’s Soup 274
Noodle Soup 684
Oberlin Soup 518
Okra and Tomato Soup 284
Old Hare Soup 94
Onion Soup 282
Onion Maigre Soup 543
Ox-cheek Soup 478
Ox-cheek Soup 527
Ox-head Soup 271
Ox-head Soup 372
Ox-tail Soup 220
Ox-tail Soup 558
Oyster Soup 179
Oyster Soup 253
Pea and Potato Soup 342
Peas, Purée of 72
”Peas Porridge Hot” 268
Pea (split) Soup 105
Pea (split) Soup 22
Pea (split) without meat, Soup 192
Pea and Tomato Soup 423
Poor Roger’s Soup 576
Porridge, Savory 199
Potage à Croûtons 440
Potage au Riz 144
Pot au Feu 262
Pot au Feu 460
Pottage, Red 234
Plain Soup 180
Plain Soup 648
Potatoes, Purée of 370
Potato Soup 92
Potato Soup 150
Quick Beef Soup 349
Quick Soup 475
Rabbit Soup 670
Réchauffé Soup 222
Rice Soup 425
Rice and Tapioca Soup 373
Rissole Soup 528
Rule-of-Three Soup 532
Sago Soup 316
Scotch Broth 19
Scotch Broth 337
Scotch Broth 264
”Second Thought” Soup 120
Sheep’s Head Soup 66
Sheep’s Head Soup 324
Sheep’s and Barley Soup 676
Sister Anne’s Soup 459
Soup and Bouilli 575
Soup Maigre 312
Soup Maigre 29
Soupe à la Langue 643
Soupe Verte 255
Squash Soup 426
Squirrel Soup 489
Squirrel Soup 552
St. Rémo Broth 525
Stew Soup 392
String-Bean Soup 394
Summer Soup 454
Summer Mélange Soup 363
Sweetbread Soup 314
Sweetbread Ball Soup 683
Tapioca Soup 182
Tapioca Soup 466
Tomato and Bean Soup 170
Tomato and Pea Soup 359
Tomatoes, Purée of 327
Tomato Soup 347
Tomato Soup 58
Tomato Soup 218
Tomato (without meat) Soup 408
Transparent Soup 688
Turnip Soup 568
Veal and Rice Broth 69
Veal and Sago Soup 49
Veal and Tapioca Broth 291
Veal Broth 403
Veal and Oyster Soup 623
Vegetable Consommé Soup 512
Vegetable à la Crécy Soup 545
Vegetable with Eggs Soup 471
Venison Soup 635
Vermicelli Soup 26
Vermicelli Soup 215
Vermicelli Soup 240
Vermicelli Soup 377
Wednesday’s Soup 163
Western Soup 590
White Broth 583
White Stock Soup 508
White Soup 89
White Soup 186
White (Simple) Soup 658
Winter Pea Soup 618
FISH.
PAGE
Bass, Boiled 459
Bass, Boiled with Mushrooms 327
Bass, Fried 72
Blue Fish, Baked 543
Blue Fish, Boiled 225
Cod, Boiled 30
Cod, Boiled with Sauce 163
Cod, Boiled with Caper Sauce 234
Cod with Macaroni 619
Cod Salt, Paté of 210
Crab, Devilled 440
Fish Chowder 52
Fish Mayonnaise of 236
Halibut, Baked 193
Halibut à la Royale 433
Halibut, Fillets of 254
Halibut Fillets with Potatoes 493
Halibut Steaks 23
Halibut Steaks, Broiled 158
Lobster, Devilled 174
Lobster Croquettes 223
Lobster Croquettes 652
Lobster Fricassee 341
Lobster, Mayonnaise of 446
Mackerel, Salt, with Cream Sauce 111
Mackerel, Spanish, Broiled 407
Oysters, Fried 92
Oysters, Panned 40
Oyster Patés 568
Oyster Pie 129
Oyster Salad 261
Oyster Salad 56
Oyster Sauce 78
Oysters, Scalloped 26
Oysters, Scalloped 556
Pickerel, Baked 356
Pickerel, Cream 518
Pickerel, Fried 592
Salmon, Boiled 396
Salmon, Scallops 370
Salmon Croquettes 283
Salmon Pudding 44
Salmon, Canned, Fricasseed 639
Shad, Baked 268
Shad, Boiled 296
Shad, Fried 312
Shad, Fried, au Gratin 351
Shad Roe Croquettes 313
Shad Roes Scalloped 298
Weak Fish, Fried 208
For receipts for cooking Trout, the reader is referred to “COMMON SENSE
IN THE HOUSEHOLD,” No. 1, pages 64 and 65.
MEATS, ENTRÉES, ETC.
PAGE
Bacon and Apples, Fried 98
Bacon and Eggs 676
Beef à la Mode 303
Beef à la du Rome 213
Beef à la Reine 560
Beef, Boiled, and Vegetables 469
Beef, Bouillon of 278
Beef, Braised 437
Beef, Braised, Larded 499
Beef, Browned Mince of 215
Beef, Cannelon of 564
Beef, Corned, Boiled 115
Beef, Corned 266
Beef, Corned and Turnips 441
Beef’s Heart 285
Beef’s Heart Stuffed 392
Beef, Larded 347
Beef, Larded 154
Beef, Miroton 375
Beef, Miroton of 268
Beef and Potato Pasty 341
Beef, Pressed 305
Beef, Pudding 62
Beef, Réchauffé of 385
Beef Roast 151
Beef Roast, Tenderloin of 201
Beef Roast and Round Potatoes 346
Beef Roast and Potato Balls 183
Beef Roast and Browned Potatoes 497
Beef Roast with Yorkshire Pudding 59
Beef, Rolled 103
Beef, Rolled 364
Beefsteak, Rolled 20
Beefsteak 44
Beefsteak au Maître d’Hôtel 446
Beefsteak, Baked 291
Beefsteak, Larded, Broiled 566
Beefsteak and Onions 173
Beefsteak with Onions 84
Beefsteak Pie 623
Beefsteak Pudding 232
Beefsteak Pudding 491
Beefsteak with Wine Sauce 430
Beefsteak, Stewed 206
Beef Stew, Brown 536
Beef, Stewed with Macaroni 551
Beef’s Tongue (Langue de Bœuf) 89
Beef’s Tongue 358
Beef’s Tongue, with Green Peas 494
Beef’s Tongue, with Sauce Piquante 650
Brunswick Stew 477
Calf’s Head, Baked 108
Calf’s Head 226
Calf’s Head and Mushrooms 467
Calf’s Head, Imitation Turtle 258
Calf’s Head, Ragoût of, and Mushrooms 142
Calf’s Head, Savory 419
Calves’ Hearts, Stewed 527
Calf’s Liver à l’Anglaise 130
Calf’s Liver and Bacon 594
Calf’s Liver and Ham. “Pick up” Dish 388
Calf’s Liver à la Mode 56
Calf’s Liver, Larded 308
Calves’ Tongues, Fricassee of 553
Cannelon of Beef 564
Casserole of Rice, Chickens and Tongue 525
Chicken, Boiled 249
Chickens, Boiled, with Macaroni 86
Chickens, Boiled and Tongue 456
Chickens, Braised 462
Chickens, Broiled 470
Chicken, Browned Fricassee of 179
Chicken Cutlets 434
Chicken Croquettes (Potato) 592
Chicken Dumplings 639
Chickens, Fricasseed, Brown 105
Chickens, Fricasseed, White 55
Chickens, Fricasseed 534
Chickens, Fried 421
Chickens, Fried, Whole 396
Chickens and Mushrooms 560
Chicken Patés 163
Chicken Patés 310
Chicken and Ham Pie 683
Chicken Pot Pie, with Dumplings 383
Chicken Pudding 296
Chicken and Ham Pudding 193
Chickens, Roast 73
Chickens, Roast 432
Chicken and Pork 337
Chicken and Rice 161
Chicken, Scalloped 235
Chicken Scallop 437
Chicken Scallop and Baked Eggs 464
Chickens, Smothered 188
Chickens, Smothered with Mushrooms 517
Chickens, Smothered with Oysters 12
Chickens with Mushroom Sauce 223
Chickens à la Viennoise 637
Chicken, Roulettes of 557
Chicken, Stewed 147
Chicken, Stewed 323
Chicken, Stewed, Whole 409
Chicken, Stewed, Whole 578
Ducks à la Mode 666
Duck, Braised 208
Ducks, Fricassee of 547
Ducks, Larded 485
Ducks and Macaroni, Casserole of 486
Duck, Paté of 100
Duck, Ragoût of 605
Duck, Ragoût of, and Green Peas 452
Duck Roast 31
Ducks, Roast 167
Duck, Salmi of 34
Duck, Salmi of 424
Ducks, Stewed 98
Ducks, Stewed, Whole 450
Fowl, Mince of 81
Fowl and Rice Croquettes 628
Goose, Réchauffé of 633
Goose Roast 631
Grouse, Braised 652
Grouse, Fricassee of 615
Ham and Eggs 170
Ham, Baked 133
Ham, Boiled 45
Ham, Broiled 487
Ham, Glazed 241
Ham, and Macaroni Pudding, Milanese 351
Ham, and Omelette 330
Hare, Roast 67
Hot Pot 95
Hot Pot 570
Imitation Oyster Scallops 543
Kidneys, Sauté, with Wine 501
Lamb, Breast of, with Macaroni 390
Lamb Chops 349
Lamb Cutlets 379
Lamb Pudding 573
Lamb, Minced 333
Lamb, Roast 287
Lamb, Roast 332
Lamb, Stewed à la Jardinière 512
Lamb, Stewed, with Mushroom Sauce 360
Mutton Batter Pudding 507
Mutton, Boiled Shoulder of 187
Mutton, Boiled 139
Mutton, Breast of, Roast 272
Mutton Chops, Baked 653
Mutton Chops, Breaded and Baked 549
Mutton Chops, Breaded and Fried 181
Mutton Chops, Broiled 75
Mutton Chops, Larded 230
Mutton Chops, Larded 368
Mutton Chops, Larded 669
Mutton Chops and Tomato Purée 149
Mutton Cutlets, Baked 256
Mutton Cutlets, Fried 127
Mutton Cutlets, Stewed 343
Mutton, Game 458
Mutton, Haricot of 488
Mutton, Leg of, Boiled 262
Mutton, Mince of 27
Mutton, Minced and Eggs 199
Mutton, Ragoût of 247
Mutton, Ragoût 300
Mutton, Ragoût 415
Mutton Roast 93
Mutton Roast 197
Mutton Pie 264
Mutton, Pilau of 274
Mutton and Potato Pudding 402
Mutton, Saddle of, Roast 608
Mutton, Shoulder of, Larded 400
Mutton, Stewed à la Jardinière 69
Mutton, Stew with Dumplings 587
Mutton, Stew with Peas 435
Mutton, Stuffed Shoulder of 316
Paté de Foie de Veau 513
Pig, Roast 685
Pig, Ragoût of 687
Pigeons, Mock 417
Pigeons, Mock with Mushroom Sauce 276
Pigeons, Jugged 165
Pigeon Pie 195
Pigeons, Stewed 125
Pork and Beans 71
Pork Chops with Tomato Gravy 625
Pork Pie, English 144
Pork Roast Chine of 613
Pork Steaks 641
Quails, Mock 509
Rabbits, Jugged 49
Rabbits, Jugged 648
Rabbits, Larded 689
Rabbit, Ragoût of 626
Rabbits, Roast 603
Sheep’s Head baked à la Russe 520
Sheep’s Tongues, Stewed 381
Stew, Irish 221
Stew, Killarney 606
Sweetbreads, Fricassee of 370
Sweetbreads, Larded, Stewed 112
Sweetbreads, Paté of 254
Sweetbreads, Roast 328
Sweetbreads, Roast 530
Sweetbreads, Rissoles of 568
Sweetbreads, Stewed brown 239
Turkey, Boiled 78
Turkey and Ham 137
Turkey, Minced and Eggs 657
Turkey Roast 37
Turkey Roast 620
Turkey Roast, and Sausages 655
Turkey Scallop 40
Turkey Scallop 621
Turkey, Steamed 135
Turnovers, Swiss 219
Veal, Braised 411
Veal, Breast of, Braised 541
Veal, Breast of, Roast 156
Veal, Breast of, Stewed 294
Veal, Oysters and Sweetbreads, Cannelon of 660
Veal, Collops 454
Veal, Collops with Tomato Sauce 582
Veal Cutlets 634
Veal Cutlets à la Milanese 673
Veal Cutlets Breaded 442
Veal Cutlets with Brains 204
Veal and Ham Cutlets, à la Polonaise 532
Veal and Ham 64
Veal with Ham 321
Veal, Fillet of, Baked 596
Veal, Fillet of 473
Veal, Fillet of, with Ham 243
Veal, Fillet of, Stewed 658
Veal, Stuffed, Fillet of, with Bacon 353
Veal, Fillet of, Stuffed 46
Veal and Ham Pie 159
Veal, Lemon 398
Veal and Oyster Pie 598
Veal, Loin of, Stuffed 177
Veal, Patés 245
Veal Paté Dijon 475
Veal, Ragoût of 122
Veal Scallop 356
Veal, Scalloped 427
Veal, Stuffed, with Green Peas 425
Venison, Haunch of 117
Venison, Haunch of 643
Venison, Larded 120
Venison Pasty 645
Venison Steaks 671
VEGETABLES.