Chapter 4

LUNCHEONS.

Remarks on what to have for luncheons.--English meat pies.--Windsor pie.--Veal and ham pie.--Chicken pie.--Raised pork pie.--(Recipes).--Ornamenting meat pies.--Galantine (recipe).--Fish in jelly.--Jellied oysters.--A new mayonnaise luncheon for small families.--Potted meats (recipes).--Anchovy butter.--A new omelet.--Potato snow.--Lyonnaise potatoes 35