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Classic
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page 262
COLD MEAT, ETC.
PAGE
Cold Meat, to serve.............................................. 34
Forcemeat, Liver and Ham......................................... 36
Forcemeat, for Stuffing.......................................... 37
Glazing for Tongues, etc. ....................................... 34
Oysters, Pickled, to serve....................................... 34
Pies, Meat or Chicken, to serve.................................. 34
Pies, Meat, Spices for........................................... 36
Sausage Meat, Seasoning for...................................... 35
Tongue, Braised, with Aspic Jelly................................ 35
Truffles and Chestnut Stuffing................................... 36
Truffles and Liver Stuffing...................................... 37
Veal, Pig or Turkey, Seasoning for............................... 35
SAUCES FOR MEATS AND GAME
A l'Aurore, for Fish............................................. 41
Apple............................................................ 46
Apple, Fried..................................................... 47
Brown Onion...................................................... 38
Butter and Flour................................................. 40
Caper, for Mutton, etc. ......................................... 40
Celery, White, for Poultry....................................... 41
Chestnut, for Turkey, etc. ...................................... 41
Cranberry..................................................... 39, 46
Cream............................................................ 46
Cucumber, White, for Meats....................................... 42
Duck............................................................. 38
Eggs and Butter.................................................. 42
Egg, with Lemon.................................................. 45
Froide........................................................... 41
Hard............................................................. 47
Horseradish...................................................... 45
Horseradish, To Keep.......................................... 45, 48
Jelly, Savory, for Cold Turkey, etc. ............................ 43
Lemon, for Fish.................................................. 40
Lemon, Rich, for Puddings........................................ 47
Mint............................................................. 38
Mushroom......................................................... 38
Onion, Brown..................................................... 38
Onion, White..................................................... 39
Oyster, Brown.................................................... 43
Oyster, White.................................................... 44
Oyster, for Turkey............................................... 44
Parsley and Butter............................................... 40
Peaches, Fried................................................... 47
Piquante, for Cold Meat....................................... 39, 44
Puree, Celery, for Turkey........................................ 42
PAGE
Robert........................................................... 45
Salad, for Lettuce............................................... 39
Savory, for Roast Goose.......................................... 47
Stock, for Gravies, etc. ........................................ 44
Tomato........................................................ 39, 43
Tomato, Piquant.................................................. 45
Vinegar, Cheap................................................... 49
Vinegar, To Make, No. 1.......................................... 48
Vinegar, To Make, No. 2.......................................... 48
Vinegar, for Pickles, To Make.................................... 48
White Onion...................................................... 39
Wine, for Venison or Mutton...................................... 42
ENTREES
Beans, Baked, and Pork........................................... 58
Beef, Hashed..................................................... 52
Calf or Pigs' Brains, Fried...................................... 56
Calf or Pigs' Feet, Fried........................................ 56
Calf Head, Boiled or Baked....................................... 56
Calf Head, Collared.............................................. 57
Calf Head, Potted................................................ 57
Curry of Cold Roast Fowl......................................... 57
Fricadellons, Veal or Mutton..................................... 54
Ham Toast for Lunch.............................................. 58
Mustard, French, to Make......................................... 53
Mutton, Scallops, with Mushrooms................................. 52
Pie, Veal and Ham............................................. 53, 54
Rarebit, Welsh................................................... 58
Salad, Veal...................................................... 55
Sandwiches....................................................... 52
Sandwiches, for Picnics.......................................... 53
Stew, Irish...................................................... 50
Stew, Kidney and Mushroom........................................ 50
Stew, Lamb Chops................................................. 50
Stew, Pigeon..................................................... 51
Stew, Tripe, Plain............................................... 51
Sweetbreads, Veal................................................ 55
Timbale.......................................................... 54
Tripe, with Mushrooms............................................ 51
Tripe, to Fry Brown.............................................. 51
Veal Hash........................................................ 53
Veal and Ham Pie.............................................. 53, 54
Veal Loaf........................................................ 55
Veal, Minced, and Poached Eggs................................... 56
Veal or Mutton Fricadellons...................................... 54
Veal Salad....................................................... 55
Veal Sweetbreads................................................. 55
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