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C O N T E N TS.

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Rules to be observed in roasting12

Beefib

Muttonib

Porkib

Directions concering beef, mutton, and porkib

Veal13

House-lambib

A pigib

A hareib

A turkeyib

A gooseib

Fowls14

Tame ducksib

Teal, wigeon, &c.ib

Wild ducksib

Woodcocks, snipes, and partridgesib

Pigeons and larksib

Directions concerning poultryib

To keep meat hotib

To dress greens, roots, &c.15

To dress spinachib

To dress cabbages, &c.15

To dress carrotsib

To dress turnips16

To dress parsnipsib

To dress brokalaib

To dress potatoesib

To dress cauliflowers17

To dress French beansib

To dress artichokesib

To dress asparagusib

Directions concerning garden things18

To dress beans and baconib

To make gravy for a turkey or any sort of fowlib

To draw mutton, beef, or veal gravyib

To burn butter for thickening of sauce19

To make gravyib

To make gravy for soops, &c.ib

To bake a leg of beef20

To bake an ox's headib

To boil pickled porkib



CHAP. II.

Made-dishes.

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To dress Scotch collops21

To dress white Scotch collops, &c.ib

To dress a fillet of veal with collops, &c. ibib

To make force-meat ballsib

Truffles and morels, good in sauces and soop22

To stew ox palatesib

To ragoo a leg of muttonib

To make a brown fricasey22

To make a white fricasey23

To fricasey chickens, rabbits, lamb, veal, &c.ib

A second way to make a white fricaseyib

A third way of making a white fricasey24

To fricasey rabbits, lamb, sweetbreads, or tripeib

An-