Chapter 6, Nos. 1–56.

POULTRY AND GAME BIRDS. No. Page. Blackbirds 43 110 Chicken Croquettes 9 95 Chicken or Pigeon Cutlet 12 96 Chicken Pie 6 94 Chicken Pie English Style 13 97 Chicken Ragout in Shells or other small Molds 8 95 Duck Ragout 56 115 Fat Goose Stuffed with Apples 21 100 Fat Goose Stuffed with Chestnuts 22 101 Fine Chicken Fricassee 10 95 Fine Ragout of Partridge 42 109 Fried Capon Ragout 51 113 Fried Duck Liver 31 105 Fried Goose Liver 23 101 Fried Old Pheasant 34 106 Fried Partridge 40 109 Fried Pheasant 33 105 Fried Pigeon 15 98 Fried Pigeons with Sweet Stuffing 17 98 Fried Snipes 45 111 Fried Woodcock 47 112 Fried Woodcock, Another Form of 48 112 Goose and Duck Schwartz-sauer 32 105 Goose Giblets 24 101 Goose Liver Pie 25 102 Goose Liver Pudding 26 102 Grouse Pie 39 108 Leipzig Larks 44 111 Old or Young Chicken with Rice 5 93 Partridge with Sauerkraut 41 109 Pheasant Patties in Shells or other Small Molds 35 106 Pheasant Pie 37 107 Pigeon Pie, English Style 14 97 Poulard Fricassee 55 115 Puff Paste Patties, Filled with Chicken Ragout 7 94 Red Grouse and Guinea Hen 38 108 Red Grouse Cutlets 53 114 Roast Capons 50 113 Roast Duck 29 104 Roast Poulard 54 114 Roast Spring Chicken 1 91 Roast Turkey 18 99 Roast Wild Duck 49 112 Roasted and Stuffed Turkey 19 99 Roast Wild Goose 27 103 Roast Young Goose 20 100 Smoked Goose Breast 28 103 Snipe on Toast 46 111 Stewed Capon 52 113 Stewed Chicken with Champignons 4 93 Stewed Pheasant 36 107 Stuffed Chicken, Another Form of 3 92 Stuffed Duck, Another Form of 30 104 Stuffed Roasted Chickens 2 92 Stuffed Fried Pigeons 16 98 Vienna Baked Chicken 11 96