' * or Pigeon Cutlet la
Pie 6
" " English Style .... 13
'* Kagout in Shells or
other small Molds 8
Duck Ragout 56
Fat Goose Stuffed with Apples. 21
" " " " Chest-
nuts 22
Fine Chicken Fricassee 10
' ' Kagout of Partridge .... 42
Fried Capon Ragout 51
*' Duck Liver 31
* ' Goose Liver 23
" Old Pheasant 34
' * Partridge 40
" Pheasant 33
" Pigeon 15
* ' Pigeons with Sweet Stuff-
ing 17
Fried Snipes 45
' ' Woodcock 47
" Woodcock, Another Form
of 48
Goose and Duck Schwartz-sauer 32
" Giblets 24
" Liver Pie 25
' ' Liver Pudding 26
Grouse Pie 39
Leipzig Larks 44
Old or Young Chicken with Rice 5
Partridge with Sauerkraut ... 41
Pheasant Patties in Shells or
other Small Molds 35
Pheasant Pie 37
Pigeon Pie, English Style .... 14
Poulard Fricassee 55
Puff-Paste Patties, Filled with
Cliicken Ragout 7
Red Grouse and Guinea Hen ... 38
" " Cutlets 53
Roast Capons 50
" Duck 29
' ' Poulard 54
* ' Spring Chicken 1
' ' Turkey 18
' ' Wild Duck 49
Roasted and Stuffed Turkey . . 19
" Wild Goose 27
" Young Goose 20
Smoked Goose Breast 28
Snipe on Toast 46
Stewed Capon 52
" Chicken with Cham-
pignons 4
' ' Pheasant 36
Stuffed Chicken, Another Form
of 3
Stuffed Duck, Another Form of 30
" Roasted Chickens 2
" Fried Pigeons 16
Vienna Baked Chicken 11
Page.
110
95
90
94
97
95
115
100
101
95
109
113
105
101
106
•109
10a
98
111
112
112
105
101
102
102
108
111
93
109
106
107
97
115
94
108
114
113
104
114
91
99
112
99
103
100
103
111
113
93
107
92
104
92
98
96
Chapter 7, Nos. 1 — ^25.
GAME.
No.
Chopped Steak of Game. Deer,
Doe, Boar or Wild Babbit
Meat is used 10
Cold Game Pie.- Mad* team Deer,
Doe, Boar or Rabbit Meat. .11
Deer or Doe Liver 4
Domestic Rabbit Roast 23
Game Ragout made from Rem-
nants 12
Hasenpfeffer (Rabbit Pepper).. 19
How to Skin a Rabbit 14
Lapins 25
Leg or Saddle of Wild Boar. . 13
' of Venison 2
" " " 8
" " " Another Form of 9
Rabbit Cutlets 18
" Liver 20
Pie 22
' * Roast 15
Salad 21
Roast Saddle of Venison 1
Saddle of Venison 7
Stuffed Domestic Rabbit Roast. 24
Stewed Rabbit 16
" ** Another Form of 17
To Carve a Leg of Venison ... 6
Venison Cutlets 3
' ' Ragout 5
Chapter 8, Nos. 1 — 61.
FISH.
Baked Eel 12
" Gurnet 86
' ' Lobster 52
' ' Red Snapper 22
Sole 35
Boiled Codfish 32
' ' Crawfish or Crabs .... 53
" Lobster 48
" Red Snapper 26
' * Salmon 5
Trout 9
' ' Turbot 24
Codfish Hash 42
' ' Ragout 33
Cold Eel Roulade 15
* * Lobster 49
Crab Cutlets with Vegetables. . . 54
' * Ragout 55
Eel, Blue 11
* ' in Beer 13
*' with Rice (Fricassee) .... 14
Fillet of Shellfish, Whitefish,
Cabeljou, Sole, with Dressing 29
Fish, Boiled 1
Broiled or Roasted 4
Baked 2
Steamed or Stewed 3
and Potato Pudding .... 40
Croquettes 38
Cutlets 39
Fricassee from Pickerel or
Whitefish 19
Page.
118
126
121
124
12a
127
121
117
119
119
123
125
125
122
125
116
119
126
123
123
118
117
iia
133
143
148
138
143
142
149
14'7
139
131
132
139
145
142
134
148
149
150
133
133
134
140
129
130
129
130
144
144
144
136
-398—
No.
Fried Fresh Herring 43
' ' Mackerel ; . . . . 30
' ' Oysters or Clams 58
' ' Smelt or Sparling 28
" Sole 34
" Trout 10
Herring Salad 47
Larded and Stuff edJPicterfil — , -i^?-
Eiobster Croquettes or Cutlets. 60
" Bagout in Shells or on
Toast 51
Marinated Salt Herring 45
* ' " " a Simple
Way 46
Oysters 56
Oyster or Clam Pudding with
Rice 60
Oyster or Clam Salad . 59
" Patties 57
Pickerel or CodflsTi Salad .... 21
' ' or Whitefish with Sauer-
kraut 23
Pickerel with Tomato Sauce. . . 20
Red Snapper with Red Wine
Dressing 27
Rolled, Stuffed Fish Fillets ... 31
Salmon, Blue 6
" Salad 7
" Steak 61
Page 192
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
' * or Pigeon Cutlet la
Pie 6
" " English Style .... 13 '* Kagout in Shells or
other small Molds 8
Duck Ragout 56
Fat Goose Stuffed with Apples. 21 " " " " Chestnuts 22
Fine Chicken Fricassee 10
' ' Kagout of Partridge .... 42
Fried Capon Ragout 51
*' Duck Liver 31
* ' Goose Liver 23
" Old Pheasant 34
' * Partridge 40
" Pheasant 33
" Pigeon 15
* ' Pigeons with Sweet Stuffing 17
Fried Snipes 45
' ' Woodcock 47
" Woodcock, Another Form
of 48
Goose and Duck Schwartz-sauer 32
" Giblets 24
" Liver Pie 25
' ' Liver Pudding 26
Grouse Pie 39
Leipzig Larks 44
Old or Young Chicken with Rice 5
Partridge with Sauerkraut ... 41 Pheasant Patties in Shells or
other Small Molds 35
Pheasant Pie 37
Pigeon Pie, English Style .... 14
Poulard Fricassee 55
Puff-Paste Patties, Filled with
Chicken Ragout 7
Red Grouse and Guinea Hen ... 38
" " Cutlets 53
Roast Capons 50
" Duck 29
' ' Poulard 54
* ' Spring Chicken 1
' ' Turkey 18
' ' Wild Duck 49
Roasted and Stuffed Turkey . . 19
" Wild Goose 27
" Young Goose 20
Smoked Goose Breast 28
Snipe on Toast 46
Stewed Capon 52
" Chicken with Champignons 4
' ' Pheasant 36
Stuffed Chicken, Another Form
of 3
Stuffed Duck, Another Form of 30
" Roasted Chickens 2
" Fried Pigeons 16
Vienna Baked Chicken 11
Page.
•109 10a
Chapter 7, Nos. 1 — ^25.
GAME.
No. Chopped Steak of Game. Deer, Doe, Boar or Wild Babbit
Meat is used 10
Cold Game Pie.- Mad* team Deer, Doe, Boar or Rabbit Meat. .11
Deer or Doe Liver 4
Domestic Rabbit Roast 23
Game Ragout made from Remnants 12
Hasenpfeffer (Rabbit Pepper).. 19
How to Skin a Rabbit 14
Lapins 25
Leg or Saddle of Wild Boar. . 13
' of Venison 2
" " " 8
" " " Another Form of 9
Rabbit Cutlets 18
" Liver 20
Pie 22
' * Roast 15
Salad 21
Roast Saddle of Venison 1
Saddle of Venison 7
Stuffed Domestic Rabbit Roast. 24
Stewed Rabbit 16
" ** Another Form of 17
To Carve a Leg of Venison ... 6
Venison Cutlets 3
' ' Ragout 5
Chapter 8, Nos. 1 — 61. FISH.
Baked Eel 12
" Gurnet 86
' ' Lobster 52
' ' Red Snapper 22
Sole 35
Boiled Codfish 32
' ' Crawfish or Crabs .... 53
" Lobster 48
" Red Snapper 26
' * Salmon 5
Trout 9
' ' Turbot 24
Codfish Hash 42
' ' Ragout 33
Cold Eel Roulade 15
* * Lobster 49
Crab Cutlets with Vegetables. . . 54
' * Ragout 55
Eel, Blue 11
* ' in Beer 13
*' with Rice (Fricassee) .... 14 Fillet of Shellfish, Whitefish,
Cabeljou, Sole, with Dressing 29
Fish, Boiled 1
Broiled or Roasted 4
Baked 2
Steamed or Stewed 3
and Potato Pudding .... 40
Croquettes 38
Cutlets 39
Fricassee from Pickerel or
Whitefish 19
Page.
12a
iia
14'7
-398—
No.
Fried Fresh Herring 43
' ' Mackerel ; . . . . 30
' ' Oysters or Clams 58
' ' Smelt or Sparling 28
" Sole 34
" Trout 10
Herring Salad 47
Larded and Stuff edJPicterfil — , -i^?-
Eiobster Croquettes or Cutlets. 60 " Bagout in Shells or on
Toast 51
Marinated Salt Herring 45
* ' " " a Simple
Way 46
Oysters 56
Oyster or Clam Pudding with
Rice 60
Oyster or Clam Salad . 59
" Patties 57
Pickerel or CodflsTi Salad .... 21 ' ' or Whitefish with Sauerkraut 23
Pickerel with Tomato Sauce. . . 20 Red Snapper with Red Wine
Dressing 27
Rolled, Stuffed Fish Fillets ... 31
Salmon, Blue 6
" Salad 7
" Steak 61