Mutton, Loin of, Rolled Mutton, Shoulder of, and Onion Sauce Pork ... ... ••• ••• ••• Pork, Boiled Leg of . Pork, R.oast ... ... ••• ••• Pork, Roast Leg of . Pork, Roast Loin of ... eal ... ... * * * * * • PAGE 206 208 210 210 207 210 210 209 210 206 206 209 208 210 208 209 210 167 21 71 74 73 71 75 78 76 72 75 78 76 78 71 72 79 79 72 72 77 GAS COOKERY BOOK. 2;9 Joints ( continued ) — Veal, Breast of, Roast Veal, Boiled Knuckle of, with Parsley Sauce Veal, Collared ... Veal, Roast Loin of . Veal, Roast Loin of, Stuffed Veal, Roast Shoulder of, Stuffed . M. Menu, How to Read ... ... . O. Omelettes . Oven, How to Clean Gas Oven, How to Heat Gas P. Pancakes ... ... . Pastry ••• ... ••• ••• Apricot Nougat . Black Currant Tart Cranberry Tart Green Apple Tartlets ... Lemon Meringue . Management of Gas Oven for Mince Meat, to Make . Mince Pies Pastry, How to Make ... Pastry Cassolettes . Pastry, Flakey ... Pastry, French . Pastry, Plain Pastry, Puff Pastry, Rough Puff . Pastry Sandwiches . Pastry, Raised Pie Crust Pastry, Short Crust ... Pastry, Suet Pastry, Superior Short Crust ... Rhubarb Turnover . • » • PAGE 76 79 78 74 72 74 255 146 6 6 181 151 154 154 155 156 156 7, 151 155 155 152 152 152 152 153 153 154 156 153 156 157 157 154 28q the household PAGE Personal Hints . 242 Pickles 211 Chutney ... ... ... ••• • •• . 211 Gherkins ... . ... ... . 211 Household ... ... ... ••• ••• ••• 212 Indian ... ... ... ••• ... ••• ••• 212 Red Cabbage . 213 Tomato Catsup ... ... ... ... ••• 213 Walnuts ... ... ... ... .•• ••• 211 Pies and Puddings ... ... ... ••• ••• ••• 151. Apple Dumplings . 172 Apple and Plum Pudding . 171 Apple and Rice Pudding ... ... ... ... 172 Cabinet Pudding ... . ... 174 Christmas Plum Pudding, Royal ... ... ... 170 Fig Pudding ... ... ... ••• ••• ••• 171 Gooseberry Pudding ... ... ... ... ••• 175 Ground Rice Pudding . 171 Incomparable Apple Pudding ... ... ... 172 Macaroni Pudding . ... 174 Plum Pudding . 171 Suet Pudding . 172 Sultana Pudding . 173 Swiss Apple Pudding . 174 Victoria Pudding . ... ••• 177 Yorkshire Pudding . 173 Poultry ••• 102 Capon, The ... ... ... ••• ••• ••• 105 Capon, Boiled ... ... ... . ••• 106 Capon, Roast . 106 Chicken and Peas ... ... ... ... ••• 103 Chicken, Marengo . 103 Chicken, Spring (Monaco) ... ... . 105 Chicken, Valencienne . 109 Duck, Portugaise . 104 Duck, Wild, Roast . 105 Ducklings, Braised . 107 Ducklings, Roast . -• 104 Fowl, Boiled . 1°2 • GAS COOKERY BOOK. 2Bl Poultry — continued. Fowl, Braised Fowl, in Jelly Fowl, Sauce for ... Goose, Roast or Baked Goose, Apple Sauce for . Goose, Sage and Onion Stuffing Guinea Fowl Guinea Fowl, Roast . The Turkey, To Truss for Baking or Roasting Turkey, to Carve Turkey, Roast or Baked Pigeon, Grilled ... Pigeon, Roast ... Pigeon, Ragotit of Pigeon, Stewed Pigeon, to Truss Preserved Fruits and Preserves Preserves Puddings and Pastry. — How to Use the Gas Oven for ... ... ••• ••• ••• PAGE 109 107 102 102 102 *103 103 103 106 107 106 110 110 108 110 109 206 206 8 R. Roasting 4 S. Salads ... ... ••• Celery Cod Delicate Tomato Fish . German ... Grouse Italian Chicken ... Notes on ... Potato Spanish 136 137 138 138 139 139 139 138 136

AI-modernized reading of the original text

Mutton, Loin of, Rolled Mutton, Shoulder of, and Onion Sauce Pork ... ... ••• ••• ••• Pork, Boiled Leg of . Pork, R.oast ... ... ••• ••• Pork, Roast Leg of . Pork, Roast Loin of ... eal ... ... * * * * * • 2;9 Joints ( continued ) — Veal, Breast of, Roast Veal, Boiled Knuckle of, with Parsley Sauce Veal, Collared ... Veal, Roast Loin of . Veal, Roast Loin of, Stuffed Veal, Roast Shoulder of, Stuffed . M. Menu, How to Read ... ... . O. Omelettes . Oven, How to Clean Gas Oven, How to Heat Gas P. Pancakes ... ... . Pastry ••• ... ••• ••• Apricot Nougat . Black Currant Tart Cranberry Tart Green Apple Tartlets ... Lemon Meringue . Management of Gas Oven for Mince Meat, to Make . Mince Pies Pastry, How to Make ... Pastry Cassolettes . Pastry, Flakey ... Pastry, French . Pastry, Plain Pastry, Puff Pastry, Rough Puff . Pastry Sandwiches . Pastry, Raised Pie Crust Pastry, Short Crust ... Pastry, Suet Pastry, Superior Short Crust ... Rhubarb Turnover . • » • 7, 151 28q the household Personal Hints . 242 Pickles 211 Chutney ... ... ... ••• • •• . 211 Gherkins ... . ... ... . 211 Household ... ... ... ••• ••• ••• 212 Indian ... ... ... ••• ... ••• ••• 212 Red Cabbage . 213 Tomato Catsup ... ... ... ... ••• 213 Walnuts ... ... ... ... .•• ••• 211 Pies and Puddings ... ... ... ••• ••• ••• 151. Apple Dumplings . 172 Apple and Plum Pudding . 171 Apple and Rice Pudding ... ... ... ... 172 Cabinet Pudding ... . ... 174 Christmas Plum Pudding, Royal ... ... ... 170 Fig Pudding ... ... ... ••• ••• ••• 171 Gooseberry Pudding ... ... ... ... ••• 175 Ground Rice Pudding . 171 Incomparable Apple Pudding ... ... ... 172 Macaroni Pudding . ... 174 Plum Pudding . 171 Suet Pudding . 172 Sultana Pudding . 173 Swiss Apple Pudding . 174 Victoria Pudding . ... ••• 177 Yorkshire Pudding . 173 Poultry ••• 102 Capon, The ... ... ... ••• ••• ••• 105 Capon, Boiled ... ... ... . ••• 106 Capon, Roast . 106 Chicken and Peas ... ... ... ... ••• 103 Chicken, Marengo . 103 Chicken, Spring (Monaco) ... ... . 105 Chicken, Valencienne . 109 Duck, Portugaise . 104 Duck, Wild, Roast . 105 Ducklings, Braised . 107 Ducklings, Roast . -• 104 Fowl, Boiled . 1°2 • 2Bl Poultry — continued. Fowl, Braised Fowl, in Jelly Fowl, Sauce for ... Goose, Roast or Baked Goose, Apple Sauce for . Goose, Sage and Onion Stuffing Guinea Fowl Guinea Fowl, Roast . The Turkey, To Truss for Baking or Roasting Turkey, to Carve Turkey, Roast or Baked Pigeon, Grilled ... Pigeon, Roast ... Pigeon, Ragotit of Pigeon, Stewed Pigeon, to Truss Preserved Fruits and Preserves Preserves Puddings and Pastry. — How to Use the Gas Oven for ... ... ••• ••• ••• *103 R. Roasting S. Salads ... ... ••• Celery Cod Delicate Tomato Fish . German ... Grouse Italian Chicken ... Notes on ... Potato Spanish

The household gas cookery book