Breast of Lamb and Mushrooms 42 tt Ribs (to roast) 35 ,, ,, and Peas ... 42 tt „ Rolled 36 „ Mutton (to roast) ... 43 CONTENTS. IX PAGE PAGE Breast of Veal ... •• 53 Hot Pot ... 41 Bubble and Squeak •• ' 39 Irish Stew 44 Calf’s Foot Jelly • • 52 Joints (to bake) ... 30 „ Head (to boil) ... • • 5i ,, (to boil) ... 31 „ Mould •• 5i „ (to roast)... 30 „ „ Ragout .. 52 Knuckle of Mutton (to boil) 45 „ Sweetbreads • • 52 „ of Veal (to boil) 54 ,, » Baked •• 53 ,, „ stewed 55 Chops, Mutton ... • • 47 Kromeskies 57 „ with Peas .. 47 Lamb, Breast of (1) 42 „ Pork .. 49 ,, (2) ... 42 Cold Meat Cookery • • 3i ,, Cutlets ... 43 Collared Beef ... •• 34 ,, Fore-quarter of... 43 Croquettes of Beef •• 34 Lamb’s Fry 43 Crumb Pie •• 39 Liver and Bacon 58 Curry, Beef .. 40 Meat, General Directions 30^31 „ Dry .. 40 ,, Patties 42 „ Rice for ... .. 40 Mince (1) 46 „ Veal • • 53 „ (2) ... ... 46 Cutlets, Lamb ... .. 43 ,, Cutlets ... "47 ,, Mince ... • • 47 ,, Moulds ... 46 „ Mutton (i) 48 „ Veal 55 >t a (2) ... .. 48 Mutton, Breast of 43 „ k la Reforme ... .. 48 „ Chops ... 47 „ Veal •• 53 ,, „ and Peas 47 Fillet of Beef (to roast) .. 36 „ Cutlets (1) 48 Fillets ,, t,1) .. 38 ,, ,, (2) 48 „ „ (2) .. 38 ,, h la Reforme ... 48 n n (3) .. 38 ,, Fillet (to roast) 44 Fillet of Mutton (to roast) .. 44 ,, Fillets ... 44 ,, Veal (to roast) • • 54 ,, Haricot 44 Forcemeat •• 54 ,, Hashed 4i Fore-quarter of Lamb ... 43 ,, Irish Stew 44 Fricandeau of Veal • • 54 „ Knuckle (to boil) 45 Gravy for Joints ... .. 40 Leg of 45 Ham (to boil) ... .. 41 „ ,, (to boil)... 45 ,, (to cure) .. 41 „ „ (to roast) 46 Haricot Mutton ... .. 44 ,, Loin 46 Hashed Meat .. 41 ,, ,, Boned and Stuffed 46 CONTENTS. X PAGE PAGE Mutton (to roast) 46 Rissoles of Veal ... 56 ,, Neck (to boil)... 49 i Salmagundi — 57 „ „ (to roast) 49 Salt Beef... - 39 „ Saddle... 49 Scotch Broth ... 45 „ Scotch Broth (i) 45 „ Collops ... 37 .. „ (2) 45 Spiced Beef ... 38 ,, Shoulder 49 Stewed Rumpsteak - 35 Pickle for Meat ... 49 „ Steak and Macaroni - 37 Pie, Beef-cheek ... 33 Sweetbreads 52, 53 ,, Beefsteak ... 33 Tongue (to boil) ... 50 „ Veal 55 Veal, Breast of ... ■- 53 Pork Chops 50 „ Cutlets - 53 ,, Pickled, Boiled ... ... 50 „ (to curry) ... 53 „ Leg 50 „ Fillet ... 54 .. Loin 50 „ Forcemeat ... 54 ,, ... 59 „ Fricandeau ... 54 Potato Cutlets ... 59 „ Knuckle (to boil) ... 54 ,, Pie 39 „ „ with Peas ... 55 Pressed Beef 38 „ Mince ... - 55 Pudding, Beefsteak 34 „ Pie ... 55 Rissoles (i) 50 „ Rissoles ... ... 56 „ (2) ... 5® ,, Stewed with Peas ... 55 POULTRY. Chicken (to boil) . . • 60 Fowls (to roast)... ... 60 ,, (to fricassee) ... 60 Goose, Gravy for ... 64 ,, for Invalids ... 62 „ (to hash) ... 64 ,, Mince... 61 „ (to roast) ... 64 „ Pie 61 Grouse ... ... 65 „ Quenelles ... 62 Guinea-fowl ... 65 „ (to roast) 60 Hare, Forcemeat for ... ... 65 ,, and Tomatoes 62 (to jug) ... 65 Devilled Drumsticks ... 141 ,, (to roast)... ... 65 Duck (to roast) ... 63 How to choose Poultry ... 60 „ (to stew) ... 63 Larks, Broiled ... ... 66 „ Wild ... 64 „ Roasted ... ... 66

AI-modernized reading of the original text

Breast of Lamb and Mushrooms 42 tt Ribs (to roast) ,, ,, and Peas ... 42 tt „ Rolled „ Mutton (to roast) ... 43 Breast of Veal ... •• 53 Hot Pot ... Bubble and Squeak •• ' 39 Irish Stew Calf’s Foot Jelly • • 52 Joints (to bake) ... „ Head (to boil) ... • • 5i ,, (to boil) ... „ Mould •• 5i „ (to roast)... „ „ Ragout .. 52 Knuckle of Mutton (to boil) „ Sweetbreads • • 52 „ of Veal (to boil) ,, » Baked •• 53 ,, „ stewed Chops, Mutton ... • • 47 Kromeskies „ with Peas .. 47 Lamb, Breast of (1) „ Pork .. 49 ,, (2) ... Cold Meat Cookery • • 3i ,, Cutlets ... Collared Beef ... •• 34 ,, Fore-quarter of... Croquettes of Beef •• 34 Lamb’s Fry Crumb Pie •• 39 Liver and Bacon Curry, Beef .. 40 Meat, General Directions 30^31 „ Dry .. 40 ,, Patties „ Rice for ... .. 40 Mince (1) „ Veal • • 53 „ (2) ... ... Cutlets, Lamb ... .. 43 ,, Cutlets ... "47 ,, Mince ... • • 47 ,, Moulds ... „ Mutton (i) „ Veal >t a (2) ... .. 48 Mutton, Breast of „ k la Reforme ... .. 48 „ Chops ... „ Veal •• 53 ,, „ and Peas Fillet of Beef (to roast) .. 36 „ Cutlets (1) Fillets ,, t,1) .. 38 ,, ,, (2) „ „ (2) .. 38 ,, h la Reforme ... n n (3) .. 38 ,, Fillet (to roast) Fillet of Mutton (to roast) .. 44 ,, Fillets ... ,, Veal (to roast) • • 54 ,, Haricot Forcemeat •• 54 ,, Hashed Fore-quarter of Lamb ... ,, Irish Stew Fricandeau of Veal • • 54 „ Knuckle (to boil) Gravy for Joints ... .. 40 Leg of Ham (to boil) ... .. 41 „ ,, (to boil)... ,, (to cure) .. 41 „ „ (to roast) Haricot Mutton ... .. 44 ,, Loin Hashed Meat .. 41 ,, ,, Boned and Stuffed Mutton (to roast) Rissoles of Veal ... 56 ,, Neck (to boil)... 49 i Salmagundi — 57 „ „ (to roast) Salt Beef... - 39 „ Saddle... Scotch Broth ... 45 „ Scotch Broth (i) „ Collops ... 37 .. „ (2) Spiced Beef ... 38 ,, Shoulder Stewed Rumpsteak - 35 Pickle for Meat ... „ Steak and Macaroni - 37 Pie, Beef-cheek ... Sweetbreads 52, 53 ,, Beefsteak ... Tongue (to boil) ... 50 „ Veal Veal, Breast of ... ■- 53 Pork Chops „ Cutlets - 53 ,, Pickled, Boiled ... ... „ (to curry) ... 53 „ Leg „ Fillet ... 54 .. Loin „ Forcemeat ... 54 ,, ... „ Fricandeau ... 54 Potato Cutlets ... „ Knuckle (to boil) ... 54 ,, Pie „ „ with Peas ... 55 Pressed Beef „ Mince ... - 55 Pudding, Beefsteak „ Pie ... 55 Rissoles (i) „ Rissoles ... ... 56 „ (2) ... 5® ,, Stewed with Peas ... 55 Chicken (to boil) . . • Fowls (to roast)... ... 60 ,, (to fricassee) ... Goose, Gravy for ... 64 ,, for Invalids ... „ (to hash) ... 64 ,, Mince... „ (to roast) ... 64 „ Pie Grouse ... ... 65 „ Quenelles ... Guinea-fowl ... 65 „ (to roast) Hare, Forcemeat for ... ... 65 ,, and Tomatoes (to jug) ... 65 Devilled Drumsticks ... ,, (to roast)... ... 65 Duck (to roast) ... How to choose Poultry ... 60 „ (to stew) ... Larks, Broiled ... ... 66 „ Wild ... „ Roasted ... ... 66

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