[Modern cookery, in all its branches

The Lady’s or Invalid's new Baked Apple Pudding {Author's original receipt. Appropriate to the Jewish table) . . . • • . • ib. A few general directions for the Jewish table 609 Tomata and other Chatnies {Mauritian receipt) ib. Indian Lobster Cutlets . . . .610 An Indian Burdwan {Entree) . . .611 The King of Oude’s Omlet . . . ib. Kedgeree or Kidgeree, an Indian breakfast-clish 612 A simple Syrian Pilaw .... 612 Simple Turkish or Arabian Pilaw {From Mr. Lane, the Oriental traveller) A real Indian Pilaw .... Indian receipt for Curried Pish Bengal Currie Powder, No. 1 . ib. ib. ib. Risotto a la Mayonnaise .... Stufato {a Neapolitan receipt) . Broiled Eels with sage {Entree) {German receipt. Good) 616 A Swiss Mayonnaise . . . . ib. Tendrons de Veau 617 Foitrine de Veau Glacee (Breast of Teal stewed and glazed) . . . .618 Breast of Veal simply stewed . . . ib. Compote de Figeons (Stewed Pigeons) . 619 Mai Trank (May Drink) {German) . . 620 A Viennese Souffl6 Pudding, called Salzburger Nockcrl , . . , ib. INTRODUCTORY CHAPTER. Remarks on Trussing . . . xxxiii I To truss a Turkey, Fowl, Pheasant, jr Qeneral Directions f* Trussing . . ib. Partridge, for roasting . . xmy 1 To truss Pish , , , , INTRODUCTORY CHAPTER. Rentarks on Carving . xxxvii A loin of Veal scb No. 1. Cod’s head and shoulders No. 11. A breast of Veal ib. (and Cod fish generally) xxxviii No. 12. A tongue ib. No. 2. A Turbot . ib. No. 13. A calf’s head ib. Soles ib. No- 14. A ham No. 3. Salmon .... ib. No. 15. A pheasant . ib. No. 4. Saddle of Mutton . ib. No. 16. A boiled fowl xliii No. 5. A Haunch of Venison (or No. 17. A roast fowl Mutton) xxxix No. 18. A partridge . ib. No. 6. Sirloin or Rump of Beef ib. No. 19. A woodcock Ribs of Beef ib. No. 20. A pigeon ib. A round of Beef .... ib. No. 21. A snipe ib. A brisket of Beef .... No. 22. A goose ib. No. 7* Leg of Mutton ib. Ducks • • • No. 8. Quarter of Lamb . ib. No. 23. A wild duck ib. No. 9. Shoulder of Mutton or Lamb ib. No. 24. A turkey ib. No. 10. A Sucking Pig ib. No. 25. A hare xfvii \ fillet of Veal . . uli No. 26. Africandeau of veal ib. INTRODUCTORY CHAPTERS, Trussing Needles. Common and untrained cooks are often deplorably ignorant of this branch of their business, a knowledge of which is, nevertheless, quite as essential to them as is that of boiling or roasting ; for without it they cannot, by any possibility, serve up dinners of decently creditable appearance. We give such brief general directions for it as our space will permit, and as our own observations enable us to supply ; but it has been truly said, by a great authority in these matters, that trussing cannot be “ taught by words ; ” we would, therefore, recommend, that instead of relying on any written instructions, persons who really desire thoroughly to understand the subject, and to make themselves acquainted with the mode of entirely preparing all varieties of game and poultry more especially for table, in the very best manner, should apply for some practical lessons to a first-rate poulterer ; or, if this cannot be done, that they should endeavour to obtain from some well experienced and skilful cook the instruction which they need. GENERAL DIRECTIONS FOR TRUSSING.