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CONTENTS.
SOUPS. | ||
PAGE | ||
Asparagus soup, | 13 | |
Beef soup, | 13 | |
Gravy soup, | 14 | |
Soup with Bouilli, | 15 | |
Veal soup, | 15 | |
Oyster soup, | 16 | |
Barley soup, | 16 | |
Dried pea soup, | 17 | |
Green pea soup, | 17 | |
Ochra soup, | 17 | |
Hare or Rabbit soup, | 18 | |
Soup of any kind of old fowl, | 18 | |
Catfish soup, | 19 | |
Onion soup, | 19 | |
To dress turtle, | 20 | |
For the soup, | 21 | |
Mock turtle soup of calf’s head, | 22 | |
BEEF. | ||
Directions for curing beef, | 22 | |
To dry beef for summer use, | 24 | |
To corn beef in hot weather, | 25 | |
Important observations on roasting, boiling, frying, &c. | 26 | |
Beef a-la-mode, | 29 | |
Brisket of beef baked, | 29 | |
Beef olives, | 29 | |
To stew a rump of beef, | 30 | |
A fricando of beef, | 30 | |
An excellent method of dressing beef, | 31 | |
To collar a flank of beef, | 31 | |
To make hunter’s beef, | 31 | |
A nice little dish of beef, | 32 | |
Beef steaks, | 32 | |
To hash beef, | 33 | |
Beef steak pie, | 33 | |
Beef a-la-daube, | 33 | |
VEAL. | ||
Directions for the pieces in the different quarters of veal, | 34 | |
Veal cutlets from the fillet or leg, | 34 | |
Veal chops, | 35 | |
Veal cutlets, | 35 | |
Knuckle of veal, | 36 | |
Baked fillet of veal, | 36 | |
Scotch collops of veal, | 36 | |
Veal olives, | 37 | |
Ragout of a breast of veal, | 37 | |
Fricando of veal, | 37 | |
To make a pie of sweetbreads and oysters, | 38 | |
Mock turtle of calf’s head, | 38 | |
To grill a calf’s head, | 39 | |
To collar a calf’s head, | 40 | |
Calf’s heart, a nice dish, | 40 | |
Calf’s feet fricassee, | 41 | |
To fry calf’s feet, | 41 | |
To prepare rennet, | 41 | |
To hash a calf’s head, | 42 | |
To bake a calf’s head, | 42 | |
To stuff and roast calf’s liver, | 43 | |
To broil calf’s liver, | 43 | |
Directions for cleaning calf’s head and feet, | 43 | |
LAMB. | ||
To roast the fore-quarter, &c. | 44 | |
Baked lamb, | 44 | |
Fried lamb, | 44 | |
To dress lamb’s head and feet, | 44 | |
MUTTON. | ||
Boiled leg of mutton, | 45 |