Part 34

Backbone or chine, to cook, 120 " pie, 120 Bacon, to cure, 125 " curing, 125 " fried, 130 " and greens, 129 " shoulder of, 129 Chine, to dress, 121 " roast, 121 Ham, baked, 127 " " 2d, 128 " or tongue, bake, 127 " broiled, 129 " of pork, to cook, 121 " for curing, 125 " Virginia mode of curing, 124 " to boil, 126 " " " 2d, 127 " weighing 10 lbs, 126 " fried, 129 " an improvement to, 126 " relish, 131 " spiced, 129 " stuffed and baked, 128 " to stuff, fresh cured, 128 " toast, 131 " " 2d, 131 Jowl and turnip salad, 130 Lard, to cure, 124 Leg of pork stuffed, 121 Pickled pork, equal to fresh, 130 Pork royal, 122 " steak, 119 Sausage meat, 122 " " excellent recipe, 122 " seasoning for, 122 Salt pork, how to cook, 131 Spare ribs, 119 " " pork, 119 " " 3d, 119 " " 4th, 119 " " grisken and short ribs, to cook, 120 Souse cheese, 123 " to make from hogs' feet, 123 Sweetbread of hog, 123 Tongue or ham, potted, 131 Barbecue shoat, 132 Forequarter of shoat to roast, 132 Head of shoat, 134 " " " to stew, 135 " " pig to hash, 135 Head and jowl of pig to stew, 134 Jowl of shoat, 133 Roast pig, 133 " shoat, 132

BEEF AND VEAL.

À-la mode, 140 " " 2d, 140 " " 3d, 141 Boiled beef and turnips, 141 Brine for beef, 154 Brains, croquettes, 151 " to dress, 150 " " fry, 150 " " " , 150 " " stew, 150 Collaps, beef, 146 Collar, 142 Cow heel, 153 " " fried, 153 Corned beef, 154 " " 2d, 156 " " 3d, 156 " " and tongues, 155 " " or pork, 155 " round, to cook, 158 " beef, how to cook, 159 " " tongue, to cook, 158 Cure " for drying, 159 " " ham, 160 Daube Froide, 163 Dry beef and tongue, 160 French dish, 153 Frizzled beef, 144 Fricasséed beef, 145 Gravy brown, 152 " for roast beef, 152 Heel of beef to fry, 153 Hunter's beef or spiced round, 156 " " " " " 2d, 157 Heart of " , 147 Kidneys, broiled, 148 " fried, 148 " " 2d, 148 " grilled, 148 " stewed, 147 " " 2d, 147 Liver, 149 " fried, 149 " to fry, 149 " to fry with onions, 149 " dried for relish, 149 Ox-heart, to roast, 147 Roast beef, 138 " " 2d, 139 Rib roast of beef, 139 Round of beef, to spice, 157 Rump " " to stew, 145 Steak, broiled, 142 " " 2d, 143 " how to cook, 143 " fried, 144 " to fry, 144 " fried with onions, 148 Stew, Lebanon, 146 Sausage, beef, 152 " bologna, 152 Smoked beef, 159 Spiced " , 157 Tongue à la terrapin, 146 " toast, 147 " to stew, 146 " to pickle, 155 Tripe, 151 " 2d, 151 " to fry, 152 " " prepare, 151 Calves' brains, 167 Cake, of veal, 164 Chops, veal, 161 Cutlets, veal, 162 " " 2d, 162 " " 3d, 162 Cold veal, dressed with white sauce, 163 Daub veal, 167 Feet, calf's, dressed as terrapins, 165 Head, calf's, 167 " " to bake, 167 Liver, bewitched, 166 " broiled, 165 " to fry, 166 " " 2d, 166 " simple way of cooking, 166 Loaf, veal, 163 " " 2d, 164 Loin of veal, stewed, 160 Minced " , 163 Roast " , 161 Steak " , 161 Sweetbreads, 165 " " 2d, 165 " " 3d, 165

MUTTON AND LAMB.

Broiled, 170 Chops, mutton, 172 " " 2d, 172 " " 3d, 173 " " broiled, 173 Corned " , 171 Leg of mutton, boiled, 170 Leg of mutton, boiled, 2d, 170 " " roast, 169 Roast mutton, 169 Saddle of mutton, to cook, 171 " " " , 171 " " iced, 171 " " to roast, 170 Shoulder " corned, 172 Slices, grilled, 174 Stew, 173 " 2d, 173 Tongues, sheep, 174 Lamb's head, 175 " " to fricassee, 175 Roast lamb, 174 Shoulder of lamb, to grill, 174 Decorations and garnishes for cold meat and salads, 175

POULTRY.

Chickens, 183 " to boil, 184 " " broil, 187 " " dress with tomatoes, 186 " " fricassee, 187 " fried, 186 " " 2d, 186 " pie, 187 " " 2d, 188 " pudding, 188 " " 2d, 188 " " with potatoes, 188 " to roast, 184 " smothered, 185 " to steam, 184 " " stew, 185 " " " , 185 Ducks, young, to prepare, 190 " to stew, 190 Goose, devilled, 189 " to roast, 189 Turkey, boiled, 180 " " 2d, 180 " boned, 181 " devilled, 181 " hash, 181 Turkey, meat jelly for, 183 " roast, 178 " " 2d, 178 " " 3d, 179 " " with truffles, 179 " to steam, 180

SALADS.

Celery salad, 196 Chicken " , 194 Chicken salad, 2d, 195 " " 3d, 195 " " 4th, 196 " " for 35 people, 195 Fish salad, 192 Irish potato salad, 198 Lettuce salad, 198 " dressed, 200 " " , 200 Lobster salad, 192 Oyster " , 191 Potato " , 197 " " 2d, 198 Salmon salad, and lobster, 191 Slaw, 199 " cold, 199 " " 2d, 199 Terrapin salad, 192 Tomato " , 197 Turnip " , 197 Turkey " , 193 " " 2d, 193 " " 3d, 194 Veal and potato salad, 197

SAUCES.

Anchovy sauce, 202 Apple " , 204 Cod's head, " for, 201 Fish " , 200 " " 2d, 201 " " 3d, 202 " " or sauce for salad, 200 Dutch " for fish, 201 Horseradish sauce, 202 Maître d'Hôte sauce, 202 Mint sauce, 204 Mushroom sauce, 203 " " , 203 Nasturtium " , 204 Onion " , 204 Pepper vinegar, 203 Tomato sauce, 203

SAUCES ESPECIALLY SUITABLE FOR FOWLS.

Asparagus sauce, 205 Celery " , 205 Cranberry " , 206 Drawn butter, 205 " " 2d, 206 " " 3d, 206 Egg sauce, 205 Mushroom sauce, 206 Oyster " , 205 Sauce for boiled poultry, 205 White sauce, 204 SALAD DRESSING. Cabbage dressing, 208 Celery dressing, 211 " " 2d, 211 Chicken salad dressing, 208 Cold slaw " , 210 Lettuce " , 208 " " 2d, 210 Sana Mayonnaise, 209 Salad dressing, 207 " " 2d, 207 " " 3d, 207 " " 4th, 208 " " 5th, 210

BRUNSWICK STEWS, GUMBO, SIDE DISHES.