Chapter 9, Nos. 1–12.

HEAD CHEESE AND GELATINES. No. Page. Eel in Jelly 9 156 Fish in Jelly 8 155 Gelatine or Head Cheese from Poultry Bouillon 3 153 Goose Liver in Jelly 12 157 Head Cheese from Goose or Duck 6 154 Head Cheese from Ox-Tongue 5 154 Head Cheese from Partridge 7 155 Head Cheese from Pig’s Feet and Calf’s Tongue 4 153 How to Prepare Gelatine 1 152 Meat Gelatine for Patients 2 152 Oysters and Caviar in Jelly 11 157 Salmon in Jelly 10 156