FoodNetArchive

Miss Corson's practical American cookery and household management

1885

Page 5

Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Calf's Liver Rolls 274 Cutlets Clouts with Truffles. 275 Cutlets with Truffles, Gar- nished 276 Veal Cutlet Breaded, with Tomatoes 277 Veal Pot-Pie 277 Frica:ndeau of Veal, Larded. 278 Larded Fricandeaux, Gar- nished ; . 286 Sweetbread Croquettes 281 Bra:in Croquettes 282 Broiled Sweetbreads 282 Fried Sweetbreads 282 Sweetbreads in the Chafing- Dish 283 Ragout of Sweetbreads and Mushrooms for Vol-au- Vent 283 How to Boil Calf's Head and Feet. , 283 Calf's Head like Turtle 284 Broiled Calf's Head 285 Calf's Brains 286 Fried Brains 286 Calf 's Tongue and Brains.. 286 Lamb Cutlets with Finati- cifere Ragofit 287 Broiled Lamb Cutlets with Mint Sauce 287 CONTENTS. PAGE Lamb Cutlets in Paper 288 Frizzled Mutton 289 Broiled Mutton Chops 289 Fried Mutton Chops 289 Paper Frills for the Bones of Chops, etc 2go Pork Chops and Apples 291 Minced Fresh Pork 291 Fried Sour Apples 292 Jowl 292 Fried Salt Pork and Apples. 292 Corned - Beef Hash, New- England Style 293 Frizzled Beef 293 Frizzled Ham 293 Fried Ham 294 Broiled Ham 294 Game Pie 294 Reed- Bird Pie 296 Stewed Snipe 296 Prairie Chickens Stewed Whole 297 Boiled Partridge with Cream Sauce 297 Stewed Squirrels 297 Squirrel-Pie 298 PAGE Fricassee of Rabbits 299 Venison in Chafing-Dish. . . 299 Forest City Sauce 299 Frizzled Venison 299 Pastry for Meat and Game Pies 300 Venison Pie 300 Venison Pasty 301 Broiled Spring Chicken with Cauliflower 302 Spring Chicken Fried in Cream 303 Chicken Fried with Okra. . . 303 Boiled Rice 304 Chicken Fried with Salt Pork 304 Fricassee of Chicken 305 Pullet with Toulouse Ragout 305 Chicken Quenelles 305 Chicken- Pie 306 Chicken Croquettes 307 Turkey-Hash 309 Stewed or Potted Pigeons . . 309 Squab-Pie 310 Foie-Gras with Truffles .... 310 Truffles 311 CHAPTER VI. REMOVES OF MEAT AND POULTRY {ReUvis). Ribs of Beef Boned and Rolled 312 Baked Beef 314 Beef i la Mode, with Stuff- ing 314 Beef i. la Daube 315 Larded Filet of Beef with Tomatoes 315 Tenderloin of Beef with Spa- ghetti, Milanaise Style... 316 Fresh Tongue, Boiled 316 Robert Sauce 317 Hind-Quarter of Veal 317 Larded Cantons of Lamb. . . 318 Boiled Mutton ... 319 Baked Fresh Pork 319 Baked Pork with Potatoes . . 321 Baked Tenderloins 321 Baked Sweet Potatoes 322 Stuffed Apples 322 Hand of Fresh Pork 322 Broiled Pork with Chili Sauce 323 Chili Sauce 323 How to Dress a Roasting- Pig 323 Baked Sucking-Pig 324 Salting and Smoking Meat . 325 Salting Meat for Smoking . 328 How to Pickle Meat 329 Smoking Meat 329 Knickerbocker Dried Beef. . 329 How to Cure Hams 330 Ham Cooked in Cider 331 Plain Boiled Ham 331 Baked or Roast Ham 331 CONTENTS. PAGE To Smoke a Mutton Ham . . 332 Boiled Mutton Ham 332 New- England Salt Pork 332 How to Try Out Lard 333 Boiled Pork and Parsneps.. 334 Old New-York Style of Cur- ing Bacon 334 Boiled Bacon and Cabbage. 335 Boar's Head 333 A New-England Boiled Din- ner 337 Corned Beef Brisket 338 Mustard Sauce 338 PAGB Beef's Heart, Corned 339 Pickled Beef's Tongues 34° Boiled Tongue 34° Baked Tongue 34° Boiled Turkey with Oyster Sauce 340 Oyster Sauce 341 Boiled Turkey with Celery Sauce 341 Boiled Chicken 341 Cream Onion Sauce 342 How to Preserve Baked and Roasted Meats 342 CHAPTER VII. ROASTS {R6tis). Roast Beef 344 Roast Lamb with Sorrel- Sauce 345 Sorrel-Sauce 345 Hind-Quarter of Lamb 346