292, Radishes, how to prepare. 293, remarks on. 257, Salpicon au chasseur. 256, a la financiere. 258, of lobsters, shrimps, &c. 259, montglas. 255. royale. 260, sauce madere. 283, Sardines in oil. 286, Sausage de Lyons. 261, Timbales a 1'lcossaise. 262, de nouilles a la genoise. 263, & la Schultze. 282, Tunny-fish, pickled. 288, Tomatoes, side dish. 294, Welsh rarebit. 297, au gratin. 296, gherkin-buck. 295 » golden buck. INDEX. LAMB. 675, Ballotin of lamb, with peas. 702, Breast, jardiniere. 674, Brochette a la Dumas. 681, Chops a la Signora. 682, 3 la Robinson. 683, maison d'or. 684, clichy. 685, maintenon. 686, Villeroi. 687, Massena. 679, Croquettes a la Patti. 680, Croustades of kidneys with mushrooms. 676, Curry of lamb, asparagus- tops. 678, a la creole. 677, a 1'indienne. 690, Epigrammes of lamb a la chicoree. 691, & la louisiannaise. 689, a la macedoine. 692, a la soubise. 672, Fries a la diable. 673, " tomato sauce. 701, Haricot of lamb a la Provi- dence. 700, Hashed lamb a la polonaise. 713, Kidneys, with bacon. 714, Kidneys, with cepes. 712, Colbert sauce. 715, deviled. 585, Loin of lamb, roasted. 688, Minced lamb a 1'anglaise. 1360, Mignons of lamb, sauce bear- naise. 693, Shoulder of lamb a 1'africaine. 699, a la flamande. 696, a la jardiniere. 697, a la macedoine. 694, a la puree normande. 698, a la rouennaise. 695, stuffed tomatoes. 1361, Spring lamb, roasted. 716, Lamb steak, puree of peas. 717, sauce piquante. 718, a 1'americaine. 705, Stewed lamb, Lima beans. 709, string beans. 711, a la creole. 707, aux flageolets. 704, a la fran9aise. 710, a la louisiannaise. 703, oyster-plant. 708, a la parisienne. 706, with peas. MUTTON. 645, Chops a 1'africaine. 643, breaded. 644, bretonne. 646, napolitaine. 642, a la proven9ale. 647, soyer with potatoes. 652, hashed a la zingara. 653, " au gratin. 661, Kidneys aux petit sal<\ 663, sautes a 1'italienne. 662, sauce madere. 648, Leg, roasted plain. 648, a la portugaise. 649, a la Conde. 650, bretonne. 651, caper sauce. 585, Loin, roasted. 665, Saddle of mutton, Colbert. 666, currant jelly. 670, duchesse. 668, Londonderry sauce. 667, sauce poivrade. 671, with potatoes. 664, roasted plain. 669, a la Sevigne. 654, Sheep's feet a la poulette. 655, Stewed Mutton, fermiere. 660, Stew, Irish. 657, marseillaise. 658, portugaise. 659, with potatoes. 656, Solferino. INDEX. 427 PORK. 754, Bacon, broiled. 748, Pork chops, apple sauce. 719, Black sausages, mashed pota- 744, broiled. toes. 747, a la diable. 721, Ham, boiled plain. 743, plain. 753, broiled and fried. 745, sauce piquante. 722, for family use. 749, puree of peas. 723, roasted, champagne sauce. 750, puree of potatoes. 724, " corn a la creme. 746, sauce Robert. 725, " with spinach. 752, Pork and beans. 726, Pig's cheek, with spinach. 751, roasted. 734, Pigs' feet, boned. 741, tenderloin. 730, a la Boston. 736, Sausages a 1'anglaise. 729, sauce piquante. 738, a la bourguignonne. 731, a la poulette. 739, with cabbage. 728, sauce Robert. 740, a la gastronome. 727, St. Hubert.

AI-modernized reading of the original text

292, Radishes, how to prepare. 293, remarks on. 257, Salpicon au chasseur. 256, a la financiere. 258, of lobsters, shrimps, &c. 259, montglas. 255. royale. 260, sauce madere. 283, Sardines in oil. 286, Sausage de Lyons. 261, Timbales a 1'lcossaise. 262, de nouilles a la genoise. 263, & la Schultze. 282, Tunny-fish, pickled. 288, Tomatoes, side dish. 294, Welsh rarebit. 297, au gratin. 296, gherkin-buck. 295 » golden buck. LAMB. 675, Ballotin of lamb, with peas. 702, Breast, jardiniere. 674, Brochette a la Dumas. 681, Chops a la Signora. 682, 3 la Robinson. 683, maison d'or. 684, clichy. 685, maintenon. 686, Villeroi. 687, Massena. 679, Croquettes a la Patti. 680, Croustades of kidneys with mushrooms. 676, Curry of lamb, asparagustops. 678, a la creole. 677, a 1'indienne. 690, Epigrammes of lamb a la chicoree. 691, & la louisiannaise. 689, a la macedoine. 692, a la soubise. 672, Fries a la diable. 673, " tomato sauce. 701, Haricot of lamb a la Providence. 700, Hashed lamb a la polonaise. 713, Kidneys, with bacon. 714, Kidneys, with cepes. 712, Colbert sauce. 715, deviled. 585, Loin of lamb, roasted. 688, Minced lamb a 1'anglaise. 360, Mignons of lamb, sauce bearnaise. 693, Shoulder of lamb a 1'africaine. 699, a la flamande. 696, a la jardiniere. 697, a la macedoine. 694, a la puree normande. 698, a la rouennaise. 695, stuffed tomatoes. 361, Spring lamb, roasted. 716, Lamb steak, puree of peas. 717, sauce piquante. 718, a 1'americaine. 705, Stewed lamb, Lima beans. 709, string beans. 711, a la creole. 707, aux flageolets. 704, a la fran9aise. 710, a la louisiannaise. 703, oyster-plant. 708, a la parisienne. 706, with peas. MUTTON. 645, Chops a 1'africaine. 643, breaded. 644, bretonne. 646, napolitaine. 642, a la proven9ale. 647, soyer with potatoes. 652, hashed a la zingara. 653, " au gratin. 661, Kidneys aux petit sal<\ 663, sautes a 1'italienne. 662, sauce madere. 648, Leg, roasted plain. 648, a la portugaise. 649, a la Conde. 650, bretonne. 651, caper sauce. 585, Loin, roasted. 665, Saddle of mutton, Colbert. 666, currant jelly. 670, duchesse. 668, Londonderry sauce. 667, sauce poivrade. 671, with potatoes. 664, roasted plain. 669, a la Sevigne. 654, Sheep's feet a la poulette. 655, Stewed Mutton, fermiere. 660, Stew, Irish. 657, marseillaise. 658, portugaise. 659, with potatoes. 656, Solferino. PORK. 754, Bacon, broiled. 748, Pork chops, apple sauce. 719, Black sausages, mashed pota- 744, broiled. toes. 747, a la diable. 721, Ham, boiled plain. 743, plain. 753, broiled and fried. 745, sauce piquante. 722, for family use. 749, puree of peas. 723, roasted, champagne sauce. 750, puree of potatoes. 724, " corn a la creme. 746, sauce Robert. 725, " with spinach. 752, Pork and beans. 726, Pig's cheek, with spinach. 751, roasted. 734, Pigs' feet, boned. 741, tenderloin. 730, a la Boston. 736, Sausages a 1'anglaise. 729, sauce piquante. 738, a la bourguignonne. 731, a la poulette. 739, with cabbage. 728, sauce Robert. 740, a la gastronome. 727, St. Hubert.

The table