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Classic
Cook Books
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page 118
Page
Roast Chicken (Japanese Style)............................. 86
Roast Pheasant (Mushi Kiji)................................ 82
Shika Shiro (Pot-roasted Venison).......................... 80
Squab, Fried............................................... 81
Stewed Pigeon (Hato Shiro)................................. 81
Usagi Amai-Sui (Hare, Sweet and Sour)...................... 83
Venison, Pot-roasted (Shika Shiro)......................... 80
Yaki Udzura (Broiled Quail or Pigeons)..................... 79
SOUPS
Chicken Soup (Tori Shiru).................................. 72
Fish Soup (Uwo Shiru)...................................... 73
Satsuma Soup............................................... 71
Tori Shiru (Chicken Shiru)................................. 72
Uwo Shiru (Fish Soup)...................................... 73
VEGETABLES AND RELISHES
Amai Tamana (Sweet and Sour Cabbage)....................... 96
Apple Jelly, Japanese Style (Ringo-Kan).................... 102
Baked Bananas.............................................. 99
Bananas, Baked............................................. 99
Bananas, Stuffed........................................... 99
Cabbage and Pork (Mushi Tamana and Buta)................... 94
Cabbage, Fried............................................. 97
Cabbage, Sweet and Sour (Amai Tamana)...................... 96
Chicken Jelly (Tori- Kan).................................. 100
Chicken Liver Paste........................................ 98
Eggplant, Fried (Nasubi Yaki).............................. 96
Fried Cabbage.............................................. 97
Fried Eggplant (Nasubi Yaki)............................... 96
Giblet Paste............................................... 98
Karefish Nigore (Sole Jelly)............................... 101
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Classic
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