. 193 , 193 . 193 . 189 Richer Drawn Butter Sauce . . 189 . 193 . 189 Tomato Sauce for Chops . . . 194 . 189 Tartar Sauce (Hot) . . . . 194 190 195 . 190 Horseradish Sauce (Hot) = 195 Cream Sauce . 190 Horseradish Sauce (Cold) . 195 Thick Cream Sauce . . . . 190 . 195 . 191 Maitre d' Hotel Sauce . . . . 195 Brown Sauce Piquante . . c 191 Maitre d'Hotel Sauce (Hot) . . 196 Sauce Poivrade ..... . 191 Sauce for Fish Balls . . . . 196 Sauce Robert , . . . . 0 191 , 196 EGGS. Remarks on Eggs .... . 197 Baked Eggs, Nos. 3 and 4 . . 204 . 204 Boiled Eggs (Hard) . . . . 199 Eggs en Coquille, No. 2 . . . 204 Dropped or Poached Eggs . , 199 Eggs and Minced Meat . . 0 204 Ham and Eggs . , . » . , 200 . 200 Eggs Poached in Tomatoes . , 200 Scrambled Eggs, No. 2 . . . 200 . 207 Omelet . . . o . , . . . 200 Scotch Eggs . 207 Scotch Eggs, No. 2 . . c . 207 „ 202 . 207 Creamy Omelet, No. 2 . o . 202 Egg Balls in Baskets . . . . 208 Sweet, or Jelly Omelet . . . 202 . 209 Omelet Souffle . 203 . 209 Baked Eggs, Nos. 1 and 2 . . 203 MEAT. Classification of Meat . . . 210 I Fibrine c 210 Composition of Meat .... 210 | Albumen . 210 General Index. 519 PAGE PAGE GclfttinG ••••••• 210 Seasons for Meat .... 211 211 212 211 Diagram of Hind Quarter . . 212 211 213 211 Cost of Meat and Game . . 213 BEEF. Tests for Good Beef . . . 214 Beef Stew with Dumplings . 225 Divisions of the Hind Quarter 214 227 Divisions of the Fore Quarter 218 Rolled Flank of Beef . . . 227 Roast Sirloin of Beef • • . 220 Smothered Beef or Pot Roast 228 221 228 221 228 Yorkshire Pudding • . 221 229 Gravy for Roast Beef . 221 230 Fillet of Beef 222 230 Broiled Steak 223 230 Broiled Fillets of Beef . . 223 230 Broiled Meat Cakes . . . 223 231 224 231 224 225 231 MUTTON AND LAMB. 232 236 Saddle of Mutton or Lamb . 233 Fricassee of Mutton or Lamb . 237 Roasted Leg of Mutton . . 233 Mutton Stew for Two . . . 237 Boiled Leg of Mutton . . . 234 238 Fore Quarter of Mutton . . . 234 238 Braised Sheep's Tongues 238 Boiled Lambs' Tongues . . . 238 Lamb or Mutton Chops . <. 236 Pickled Lambs' Tongues . 238 Breaded Mutton Cutlets . . . 236 VEAL. 239 243 Larded Sweetbreads . . . 243 Fricandeau of Veal . . . 240 Fried Sweetbreads . . . . 243 Veal Stew or Fricassee . . 240 Creamed Sweetbreads . . . 243 240 Broiled Sweetbreads . . . . 243 Braised Calf's Liver . . . . 241 Scalloped Sweetbreads . . . 243 Braised Calf's Heart . . . 241 Sweetbreads with Mushrooms . 244 241 Braised Sweetbreads . . . . 244 . 242 Sweetbread Fritters . . . . 244 Minced Calf's Head . . . . 242 To Serve Sweetbreads . . . 244 520 General Index. PORK. 245 To Serve Cold Ham .... 247 245 Fried and Broiled Ham . . . 917 246 248 246 248 246 Head Cheese ....... 248 246 249 247 Baked Pork and Beans . . . 249 POULTRY AND GAME. 251 260 To Choose and Clean Poultry . 252 260 To Dress a Fowl for a Fricassee 253 Broiled Fillets of Chicken . . 260 To Dress a Fowl for Roasting . 253 260

AI-modernized reading of the original text

. 193 , 193 . 193 . 189 Richer Drawn Butter Sauce . . 189 . 193 . 189 Tomato Sauce for Chops . . . 194 . 189 Tartar Sauce (Hot) . . . . 194 . 190 Horseradish Sauce (Hot) = 195 Cream Sauce . 190 Horseradish Sauce (Cold) . Thick Cream Sauce . . . . 190 . 195 . 191 Maitre d' Hotel Sauce . . . . 195 Brown Sauce Piquante . . c 191 Maitre d'Hotel Sauce (Hot) . . 196 Sauce Poivrade ..... . 191 Sauce for Fish Balls . . . . 196 Sauce Robert , . . . . 0 191 , 196 EGGS. Remarks on Eggs .... . 197 Baked Eggs, Nos. 3 and 4 . . 204 . 204 Boiled Eggs (Hard) . . . . 199 Eggs en Coquille, No. 2 . . . 204 Dropped or Poached Eggs . , 199 Eggs and Minced Meat . . 0 204 Ham and Eggs . , . » . , 200 . 200 Eggs Poached in Tomatoes . , 200 Scrambled Eggs, No. 2 . . . 200 . 207 Omelet . . . o . , . . . 200 Scotch Eggs . 207 Scotch Eggs, No. 2 . . c . 207 „ 202 . 207 Creamy Omelet, No. 2 . o . 202 Egg Balls in Baskets . . . . 208 Sweet, or Jelly Omelet . . . 202 . 209 Omelet Souffle . 203 . 209 Baked Eggs, Nos. 1 and 2 . . 203 MEAT. Classification of Meat . . . 210 I Fibrine c 210 Composition of Meat .... 210 | Albumen . 210 General Index. 519 GclfttinG ••••••• Seasons for Meat .... Diagram of Hind Quarter . . Cost of Meat and Game . . BEEF. Tests for Good Beef . . . Beef Stew with Dumplings . Divisions of the Hind Quarter Divisions of the Fore Quarter Rolled Flank of Beef . . . Roast Sirloin of Beef • • . Smothered Beef or Pot Roast Yorkshire Pudding • . Gravy for Roast Beef . Fillet of Beef Broiled Steak Broiled Fillets of Beef . . Broiled Meat Cakes . . . MUTTON AND LAMB. Saddle of Mutton or Lamb . Fricassee of Mutton or Lamb . 237 Roasted Leg of Mutton . . Mutton Stew for Two . . . Boiled Leg of Mutton . . . Fore Quarter of Mutton . . . 234 Braised Sheep's Tongues Boiled Lambs' Tongues . . . 238 Lamb or Mutton Chops . <. Pickled Lambs' Tongues . 238 Breaded Mutton Cutlets . . . 236 VEAL. Larded Sweetbreads . . . Fricandeau of Veal . . . Fried Sweetbreads . . . . 243 Veal Stew or Fricassee . . Creamed Sweetbreads . . . 243 Broiled Sweetbreads . . . . 243 Braised Calf's Liver . . . . 241 Scalloped Sweetbreads . . . 243 Braised Calf's Heart . . . Sweetbreads with Mushrooms . 244 Braised Sweetbreads . . . . 244 . 242 Sweetbread Fritters . . . . 244 Minced Calf's Head . . . . 242 To Serve Sweetbreads . . . 244 General Index. PORK. To Serve Cold Ham .... Fried and Broiled Ham . . . Head Cheese ....... Baked Pork and Beans . . . POULTRY AND GAME. To Choose and Clean Poultry . To Dress a Fowl for a Fricassee Broiled Fillets of Chicken . . To Dress a Fowl for Roasting .

Mrs. Lincoln's Boston cook book