Breasts and Necks of Veal, ib.
Half Calf’s Head with White Sauce, ib.
in Currie, ib.
à la Vinaigrette, 667
broiled, Sauce Piquante, ib.
Large Veal Pie, ib.
Saddle of Mutton à la Bretonne, ib.
Leg of Mutton Basted with Devil’s Tears, ib.
the Housewife’s Method, ib.
Shoulder of Mutton, Savoyard’s Method, 668
à la Polonaise, ib.
Provençale fashion, ib.
Saddle of Lamb, Berlin fashion, ib.
Leg or Shoulder of Lamb with Peas, ib.
with French Beans, ib.