|
Classic
Cook Books
< last page
| next page >
page table of contents 4
Page
To dress the liver and lights.................... 56
Sweetbreads, 56. Roasted.. 56
Sweetbread ragout.......... 56
Veal-kidney................ 56
Pork.
Observations on cutting up and dressing pork...... 56
To roast a leg of pork..... 57
To boil a leg of pork...... 57
Loin and neck of pork...... 58
Shoulders and breasts of pork...................... 58
Rolled neck of pork........ 58
Spring or forehand or pork. 58
Sparerib................... 58
Pork-griskin............... 58
Blade-bone of pork......... 58
To dress pork as lamb...... 59
Pork-steaks................ 59
To pickle pork............. 59
Sausages................... 59
An excellent sausage to eat cold.................. 59
Spadbury's Oxford sausages. 60
To scald a sucking pig..... 60
To roast a sucking pig..... 60
Pettitoes.................. 61
To make excellent meat of a hog's head........... 61
To roast porker's head..... 62
To prepare pig's cheek for boiling................... 62
To collar pig's head....... 62
To dry hog's cheeks........ 63
To force hog's ears........ 63
Different ways of dressing pig's feet and ears....... 63
Pig's feet and ears fricasseed................ 63
Jelly of pig's feet and ears 64
Pig's harslet.............. 64
Mock-brawn................. 64
Souse for brawn, and for pig's feet and ears....... 64
To make black puddings, 64. Two other ways....... 65
White hog's puddings....... 66
Hog's-lard................. 66
To cure hams, 66. Two other ways, 67. Another way that gives a high flavour,
67. A method of giving a still higher flavour............ 67
To make a pickle that will keep for years, for hams, tongues, or beef, if
boiled and skimmed between each parcel of them...................... 68
To dress hams.............. 68
Excellent bacon............ 69
The manner of curing Wiltshire bacon........... 69
Mutton.
Observations on keeping and dressing mutton....... 69
Leg of mutton.............. 70
Neck of mutton............. 70
Shoulder of mutton roasted. 70
To dress haunch of mutton.. 71
To roast a saddle of mutton 71
Fillet of mutton braised... 71
Harrico.................... 71
To hash mutton............. 72
To boil shoulder of mutton with oysters.............. 72
Breast of mutton........... 72
Loin of mutton............. 73
To roll loin of mutton..... 73
Mutton ham................. 73
Mutton collops............. 73
< last page
| next page >
Classic
Cook Books
|
