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page table of contents 5
Page
Mutton cutlets in the Portuguese way............ 74
Mutton steaks.............. 74
Steaks of mutton, or lamb, and cucumbers............. 74
Mutton steaks Maintenon.... 74
Mutton-sausages............ 74
To dress mutton rumps and kidneys............... 75
An excellent hotch-potch, 75. Another.............. 75
Mutton kebobbed............ 75
China chilo................ 76
Lamb.
Leg of lamb................ 76
Fore-quarter of lamb....... 76
Breast of lamb and cucumbers 76
Shoulder of lamb forced, with sorrel-sauce......... 76
Lamb-steaks................ 77
House-lamb steaks, white, 77. Brown................ 77
Lamb-cutlets with spinach.. 77
Lamb's head and hinge...... 77
Lamb's fry................. 78
Lamb's sweetbreads......... 78
Fricasseed lambstones...... 78
Fricassee of lambstones and sweetbreads, another way....................... 78
A very nice dish of lamb... 79
PART III.
POULTRY, GAME.
To choose poultry......79 to 81
Directions for dressing poultry and game.......... 81Poultry.
To boil turkies............ 81
To roast turkies........... 82
Pulled turkey.............. 83
To boil fowl, 82; with rice...................... 83
Fowls roasted.............. 83
Fowls broiled 83. Another way....................... 83
Davenport fowls............ 83
A nice way to dress a fowl for a small dish..... 84
To force a fowl, ...... 84
To braise a fowl, ..... 84
Fricassee of chickens...... 84
To pull chickens, 85. Another way............... 85
Chicken-currie, 85. Another, more easily made.......... 86
To braise chickens......... 86
Ducks roasted.............. 86
To boil ducks.............. 87
To stew ducks.............. 87
To hash ducks.............. 87
To roast a goose........... 87
To stew giblets............ 87
Observations on dressing pigeons................... 87
To stew pigeons, 88. Another way............... 88
To broil pigeons........... 88
Roast pigeons.............. 88
To pickle pigeons.......... 88
Pigeons in jelly, 89. The same, a beautiful dish.... 89
To pot pigeons............. 90
Larks and other small birds..................... 90
Game.
To keep game, ......... 90
To dress pheasants and partridges................ 91
To pot partridge........... 91
A very cheap way of potting birds..................... 91
To clarify butter for potted things.................... 92
To pot moor-game........... 92
To dress grouse............ 92
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