Artichokes, to fricassee 91
Bacon, to cure ib.
Barbicue ib.
Beef, alamode 92
---- ---- in the French manner ib.
----, rump, with onions 93
----, rump, to bake ib.
----, rump, cardinal fashion ib.
----, sausage fashion 94
----, ribs and sirloin ib.
----, ribs, en papillotes ib.
----, brisket, stewed German fashion 95
----, to bake ib.
----, bouilli ib.
----, relishing 96
----, to stew ib.
----, cold, to dress 97
----, cold boiled, to dress ib.
----, cold, to pot ib.
---- steaks, to broil ib.
---- ---- and oysters 98
---- (rump steaks) broiled, with onion gravy ib.
---- steaks, to stew 98
---- olives 99
----, pickle for ib.
----, to salt ib.
----, to dry 100
----, hung ib.
----, for scraping 101
----, Italian ib.
----, red ib.
----, collar of 102
Bisquet, to make ib.
Boar's-head, to dress whole 103
Brawn, to keep ib.
Hog's-head, like brawn ib.
Mock-brawn ib.
Cabbage, farced 104
Calf's-head ib.
----, like turtle ib.
----, to hash 105
----, fricassee 106
----, to pickle ib.
---- liver 107
Cauliflowers with white sauce ib.
Celery, to stew ib.
---- a-la-creme ib.
Collops, Scotch ib.
----, brown Scotch 108
----, white ib.
----, to mince 109
---- of cold beef ib.
Cucumbers, to stew ib.
Curry-powder ib.
----, Indian 110
Farcie 112
Forcemeat ib.
Fricandeau 113
Ham, to cure ib.
----, Westphalia, to cure 117
----, English, to make like Westphalia 119
----, green 120
----, to prepare for dressing without soaking ib.
----, to dress ib.
----, to roast 121
----, entree of ib.
----, toasts ib.
---- and chicken, to pot ib.
Herb sandwiches 122
Hog's puddings, black ib.
---- ----, white ib.
Kabob, an Indian ragout 123
Lamb, leg, to boil 124
---- ----, with forcemeat ib.
----, shoulder of, grilled ib.
----, to ragout ib.
----, to fricassee ib.
Meat, miscellaneous directions respecting 125
----, general rules for roasting and boiling ib.
----, half roasted or under done ib.
Mustard to make 126
Mutton, chine, to roast ib.
---- chops, to stew ib.
---- cutlets ib.
---- ----, with onion sauce ib.
---- hams, to make 127
----, haricot 127
----, leg ib.
----, leg, in the French fashion ib.
----, or beef, leg, to hash 128
----, loin, to stew ib.
----, neck, to roast ib.
----, neck, to boil ib.
----, neck, to fry 129
----, saddle, and kidneys ib.
----, shoulder, to roast in blood ib.
----, shoulder or leg, with oysters ib.
----, roasted, with stewed cucumbers ib.
----, to eat like venison 130
----, in epigram ib.
Mushrooms to stew brown ib.
Newmarket John ib.
Ox-cheek to stew ib.
Ox-tail ragout 131
Peas to stew ib.
----, green, to keep till Christmas 132
Pickle, red, for any meat ib.
Pie, beef-steak ib.
----, calf's-head ib.
----, mutton or grass-lamb ib.
----, veal 133
----, veal and ham ib.
----, veal olive ib.
----, beef olive ib.
Pig, to barbicue ib.
----, to collar ib.
----, to collar in colours 134
----, to pickle or souse ib.
----, to roast ib.
----, to dress lamb-fashion ib.
Pigs'-feet and ears, fricassee of 135
---- ---- ---- ----, ragout of ib.
Pig's-head, to roll ib.
Pilaw, an Indian dish ib.
Pork, to collar 136
----, to pickle ib.
----, chine, to stuff or roast ib.
---- cutlets 137
----, gammon, to roast ib.
----, leg, to broil ib.
----, spring, to roast ib.
Potatoes, to boil ib.
----, to bake 138
Potato balls ib.
Potatoes, croquets of ib.
----, to fry ib.
----, to mash 139
----, French way of cooking ib.
----, a-la-maitre d'hotel ib.
Rice to boil ib.
Rissoles ib.
Rice 140
Robinson, to make a 141
Salad, to dress ib.
Sausages, Bologna ib.
----, English ib.
----, Oxford 142
----, for Scotch collops ib.
----, veal ib.
----, without skins 143
Spinach, the best mode of dressing ib.
----, to stew ib.
Sweetbreads, ragout of 144
Savoury toasts, to relish wine 144
Tomato, to eat with roast meat 145
Tongues, to cure ib.
----, to smoke 146
----, to bake ib.
----, to boil ib.
----, to pot ib.
---- and udder to roast 147
----, sheep's, or any other, with oysters ib.
Tripe, to dress ib.
----, to fricassee ib.
Truffles and morels, to stew ib.
Veal, to boil 148
----, to collar ib.
----, to roast ib.
----, roasted, ragout of ib.
----, to stew 149
----, with rice, to stew ib.
----, served in paper ib.
----, bombarded ib.
---- balls 150
----, breast ib.
----, breast, with cabbage and bacon ib.
----, breast, en fricandeau ib.
----, breast, glazed brown ib.
----, breast, stewed with peas 151
----, breast, ragout ib.
---- collops, with oysters 151
---- collops, with white sauce 152
---- cutlets, to dress ib.
---- cutlets, larded ib.
----, fillet, to farce or roast ib.
----, fillet, to boil 153
----, half a fillet, to stew ib.
----, knuckle, white ib.
----, knuckle, ragout ib.
----, leg, and bacon, to boil 154
----, loin, to roast ib.
----, loin, to roast with herbs ib.
----, loin, fricassee of ib.
----, loin, bechamel 155
----, neck, stewed with celery ib.
---- olives ib.
---- rumps 156
----, shoulder, to stew ib.
---- steaks ib.
---- sweetbreads, to fry ib.
---- sweetbreads, to roast 157
Vegetables, to stew ib.
Venison, haunch, to roast ib.
----, to boil ib.
----, haunch, to broil 158
----, to recover when tainted ib.
----, red deer, to pot ib.
----, excellent substitute for ib.
Water-cresses, to stew 159