Chapter 2

Artichokes, to fricassee 91 Bacon, to cure ib. Barbicue ib. Beef, alamode 92 ---- ---- in the French manner ib. ----, rump, with onions 93 ----, rump, to bake ib. ----, rump, cardinal fashion ib. ----, sausage fashion 94 ----, ribs and sirloin ib. ----, ribs, en papillotes ib. ----, brisket, stewed German fashion 95 ----, to bake ib. ----, bouilli ib. ----, relishing 96 ----, to stew ib. ----, cold, to dress 97 ----, cold boiled, to dress ib. ----, cold, to pot ib. ---- steaks, to broil ib. ---- ---- and oysters 98 ---- (rump steaks) broiled, with onion gravy ib. ---- steaks, to stew 98 ---- olives 99 ----, pickle for ib. ----, to salt ib. ----, to dry 100 ----, hung ib. ----, for scraping 101 ----, Italian ib. ----, red ib. ----, collar of 102 Bisquet, to make ib. Boar's-head, to dress whole 103 Brawn, to keep ib. Hog's-head, like brawn ib. Mock-brawn ib. Cabbage, farced 104 Calf's-head ib. ----, like turtle ib. ----, to hash 105 ----, fricassee 106 ----, to pickle ib. ---- liver 107 Cauliflowers with white sauce ib. Celery, to stew ib. ---- à-la-crême ib. Collops, Scotch ib. ----, brown Scotch 108 ----, white ib. ----, to mince 109 ---- of cold beef ib. Cucumbers, to stew ib. Curry-powder ib. ----, Indian 110 Farcie 112 Forcemeat ib. Fricandeau 113 Ham, to cure ib. ----, Westphalia, to cure 117 ----, English, to make like Westphalia 119 ----, green 120 ----, to prepare for dressing without soaking ib. ----, to dress ib. ----, to roast 121 ----, entrée of ib. ----, toasts ib. ---- and chicken, to pot ib. Herb sandwiches 122 Hog's puddings, black ib. ---- ----, white ib. Kabob, an Indian ragout 123 Lamb, leg, to boil 124 ---- ----, with forcemeat ib. ----, shoulder of, grilled ib. ----, to ragout ib. ----, to fricassee ib. Meat, miscellaneous directions respecting 125 ----, general rules for roasting and boiling ib. ----, half roasted or under done ib. Mustard to make 126 Mutton, chine, to roast ib. ---- chops, to stew ib. ---- cutlets ib. ---- ----, with onion sauce ib. ---- hams, to make 127 ----, haricot 127 ----, leg ib. ----, leg, in the French fashion ib. ----, or beef, leg, to hash 128 ----, loin, to stew ib. ----, neck, to roast ib. ----, neck, to boil ib. ----, neck, to fry 129 ----, saddle, and kidneys ib. ----, shoulder, to roast in blood ib. ----, shoulder or leg, with oysters ib. ----, roasted, with stewed cucumbers ib. ----, to eat like venison 130 ----, in epigram ib. Mushrooms to stew brown ib. Newmarket John ib. Ox-cheek to stew ib. Ox-tail ragout 131 Peas to stew ib. ----, green, to keep till Christmas 132 Pickle, red, for any meat ib. Pie, beef-steak ib. ----, calf's-head ib. ----, mutton or grass-lamb ib. ----, veal 133 ----, veal and ham ib. ----, veal olive ib. ----, beef olive ib. Pig, to barbicue ib. ----, to collar ib. ----, to collar in colours 134 ----, to pickle or souse ib. ----, to roast ib. ----, to dress lamb-fashion ib. Pigs'-feet and ears, fricassee of 135 ---- ---- ---- ----, ragout of ib. Pig's-head, to roll ib. Pilaw, an Indian dish ib. Pork, to collar 136 ----, to pickle ib. ----, chine, to stuff or roast ib. ---- cutlets 137 ----, gammon, to roast ib. ----, leg, to broil ib. ----, spring, to roast ib. Potatoes, to boil ib. ----, to bake 138 Potato balls ib. Potatoes, croquets of ib. ----, to fry ib. ----, to mash 139 ----, French way of cooking ib. ----, à-la-maitre d'hotel ib. Rice to boil ib. Rissoles ib. Rice 140 Robinson, to make a 141 Salad, to dress ib. Sausages, Bologna ib. ----, English ib. ----, Oxford 142 ----, for Scotch collops ib. ----, veal ib. ----, without skins 143 Spinach, the best mode of dressing ib. ----, to stew ib. Sweetbreads, ragout of 144 Savoury toasts, to relish wine 144 Tomato, to eat with roast meat 145 Tongues, to cure ib. ----, to smoke 146 ----, to bake ib. ----, to boil ib. ----, to pot ib. ---- and udder to roast 147 ----, sheep's, or any other, with oysters ib. Tripe, to dress ib. ----, to fricassee ib. Truffles and morels, to stew ib. Veal, to boil 148 ----, to collar ib. ----, to roast ib. ----, roasted, ragout of ib. ----, to stew 149 ----, with rice, to stew ib. ----, served in paper ib. ----, bombarded ib. ---- balls 150 ----, breast ib. ----, breast, with cabbage and bacon ib. ----, breast, en fricandeau ib. ----, breast, glazed brown ib. ----, breast, stewed with peas 151 ----, breast, ragout ib. ---- collops, with oysters 151 ---- collops, with white sauce 152 ---- cutlets, to dress ib. ---- cutlets, larded ib. ----, fillet, to farce or roast ib. ----, fillet, to boil 153 ----, half a fillet, to stew ib. ----, knuckle, white ib. ----, knuckle, ragout ib. ----, leg, and bacon, to boil 154 ----, loin, to roast ib. ----, loin, to roast with herbs ib. ----, loin, fricassee of ib. ----, loin, bechamel 155 ----, neck, stewed with celery ib. ---- olives ib. ---- rumps 156 ----, shoulder, to stew ib. ---- steaks ib. ---- sweetbreads, to fry ib. ---- sweetbreads, to roast 157 Vegetables, to stew ib. Venison, haunch, to roast ib. ----, to boil ib. ----, haunch, to broil 158 ----, to recover when tainted ib. ----, red deer, to pot ib. ----, excellent substitute for ib. Water-cresses, to stew 159

POULTRY.

Chicken, to make white 161 ----, to fricassee ib. ----, white fricassee of 162 ----, or fowl, cream of 163 ----, to fry ib. ----, to heat ib. ----, dressed with peas ib. ---- and ham, ragout of ib. ----, or ham and veal patés 164 Duck, to boil ib. ----, to boil à-la-Française ib. ----, à-la-braise ib. ----, to hash 165 ----, to stew with cucumbers ib. ----, to stew with peas ib. Fowls, to fatten in a fortnight ib. ----, to make tender ib. ----, to roast with anchovies ib. ----, with rice, called pilaw ib. ----, to hash 166 ----, to stew ib. Goose, to stuff ib. ----, liver of, to dress ib. Pigeons, to boil ib. ----, to broil 167 Pigeons, to jug 167 ----, to pot ib. ----, to stew ib. ----, biscuit of 168 ----, en compote ib. ----, à la crapaudine 169 ----, in disguise ib. ----, in fricandeau ib. ----, aux poires 170 ----, pompeton of ib. ----, au soleil ib. ----, à la Tatare, with cold sauce 171 ----, surtout of ib. Poultry, tainted, to preserve ib. Pullets, with oysters ib. ----, to bone and farce 172 Rabbits, to boil ib. ----, to boil with onions ib. ----, brown fricassee of ib. ----, white fricassee of ib. Turkey, to boil 173 ---- with oysters ib. ---- à la daube ib. ----, roasted, delicate gravy for 174 ---- or veal stuffing ib.

GAME.

Hare, to dress 175 ----, to roast ib. ----, to hash 176 ----, to jug ib. ----, to mince 177 ----, to stew ib. ---- stuffing ib. Partridge, to boil 177 ----, to roast ib. ----, à la paysanne ib. ----, à la Polonaise ib. ----, à la russe 178 ----, rolled ib. ----, stewed ib. ----, salme of ib. ----, to pot 179 ---- pie ib. Pheasant, to boil ib. ----, with white sauce 180 ----, à la braise ib. ----, à l'Italienne ib. Pheasant, puré of 181 Widgeon, to dress ib. Wild-duck, to roast ib. Woodcocks and snipes, to roast ib. ----, à la Française ib. ----, to pot ib.

SAUCES.