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Classic
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page 263
PAGE
MUTTON, BEEF AND HAMS
Beef, Brisket, Boiled and Stuffed................................ 61
Beef, Round, Stewed.............................................. 61
Beef, Round, a la Baronne........................................ 62
Beef, Steak, to Fry as if Broiled................................ 62
Beef, Steak, Roasted............................................. 63
Beef, To Roast in Stove.......................................... 63
Boiling, Remarks on.............................................. 59
Daube Glacee of Beef............................................. 60
Ham, Baked....................................................... 59
Ham, Stuffed..................................................... 59
Ham, to Boil..................................................... 60
Mutton, Haunch................................................... 64
Mutton, Leg of, Boiled........................................... 64
Mutton, Leg of, Roast............................................ 64
Mutton, Stuffed with Mushrooms................................... 64
Mutton, to Taste like Venison.................................... 65
FOWLS AND GAME
Chicken, Boiled.................................................. 66
Chicken, Boiled, with Stuffing................................... 67
Chicken, Broiled................................................. 69
Chicken, Cold, Scalloped......................................... 69
Chicken, Country Fried........................................... 66
Chicken, Curry................................................... 69
Chicken Fricassee a la Marenga................................... 68
Chicken Pie a la Reine........................................... 69
Chicken Pie, Plain............................................... 70
Chicken Pot Pie.................................................. 70
Chicken, Roast................................................... 68
Chicken, Stew or Fricassee....................................... 67
Chicken, Saute, with Oyster Sauce................................ 68
Duck, Canvas Back................................................ 76
Duck, Roast................................................... 75, 77
Duck, to Stew with Green Peas.................................... 76
Duck, Tame and Wild.............................................. 75
Duck, Wild....................................................... 77
Game, Venison, etc., Remarks on.................................. 78
Goose, with Chestnuts a la Chipolita............................. 78
Goose, Roast, with Sage and Onion................................ 77
Goose, Wild...................................................... 77
Hare or Rabbit, Roast............................................ 80
Partridge........................................................ 80
Pigeon Pie....................................................... 80
PAGE
Pie, Squirrel or Rabbit.......................................... 79
Pie, Rice Bird................................................... 80
Pie, Roast....................................................... 81
Pie, Pigeon...................................................... 80
Pig, Roast....................................................... 81
Quails........................................................... 80
Rice-Bird Pie.................................................... 80
Teal, Broiled.................................................... 77
Turkey, Boiled, with Celery Sauce................................ 74
Turkey, Boiled, with Oyster Sauce................................ 74
Turkey, Boned.................................................... 71
Turkey, to Roast................................................. 72
Turkey, Roast a la Perigord...................................... 73
Turkey, Wild..................................................... 72
Venison Steak.................................................... 79
Venison Pasty.................................................... 79
VEGETABLES
Artichokes, Burr................................................. 89
Asparagus on Toast............................................... 87
Asparagus with Cream............................................. 88
Beans, Snap, Stewed and Boiled................................... 89
Beans, Lima, or Butter........................................... 90
Beets, Boiled.................................................... 92
Cabbage, Stewed.................................................. 91
Cauliflower, with White Sauce.................................... 91
Corn, Green, on Cob.............................................. 84
Corn, Green, Stewed.............................................. 84
Corn, Green, Fritters............................................ 85
Corn Oysters..................................................... 85
Corn Pudding..................................................... 85
Egg Plant........................................................ 88
Macaroni in a Mould.............................................. 92
Macaroni and Grated Cheese....................................... 93
Mushrooms, Stewed, on Toast...................................... 88
Okra and Corn Fricassee.......................................... 85
Okra or Gombo, to Cook........................................... 86
Onions, Boiled and Fried......................................... 84
Parsnip Fritters................................................. 92
Peas, Green English, to Stew..................................... 89
Peas, Marrowfat.................................................. 90
Potatoes......................................................... 83
Potatoes, Croquets............................................... 83
Potatoes, Fried.................................................. 83
Potatoes, Irish, Mashed and Browned.............................. 82
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Classic
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