Nougat : White aud Brown — Geuoa Cakes, or Genoises — Madeleines — Choux Patissiers — Pi'ofit Holies, Mecca Loaves, etc. — Cakes of which Nouilles or Macaroni Pre- parations are Leading Ingredients — Meringues — Honey Cake, Leckerkuchen or Lebkucheu — Various Small Cakes (Biscuits so called) — Aniseed Cakes — Cakes resembling Puddings — Many-Flaked Cakes — Cakes with Prevalence of Almonds — Macroous — Brenteu — Knack Cakes — Fanchon- ettes — Cheese Cakes — Mirlitons — Pithiviers Cakes— Ger- man Apricot Tart — Apple aud Apricot Turnover— -Darioles — Talmouses — Placouses — Pastry Custard, or Compound Pastry Cream for garnishing Tarts aud Tartlets — Love Wells, Piiits d’ Amour — Puff Paste : Special Forms of — Parisian Loaves — Cherry Tartlets — Marigolds — Fruit Tarts and Fruit Pies — Mince Pies — Glacing, Icing, or Encrust- ing of Cakes ------ 406 — 420 CHAPTER XXXIV. THE PHILOSOPHY OF PUDDINGS. Puddings in General — Breccia — Puddings at Peace Congress — Boiled Puddings — List of Puddings aud Pcciiliiuities 420 — 425 CHAPTER XXXV. PREPARATIONS OF FRUIT RESEMBLING RAISED PIES, HOT CHARLOTTES, FLANS. Croquembouclie of Oranges aud other Fruit — Apple Dumplings — Hot Charlottes — Cold Charlottes — Flans - - 425 — 428 CHAPTER XXXVI. PREPARATIONS OF BEEF. Division of the Ox — Ripening of Beef — Salting and Pickling — Drying — Principles of Roasting aud Variations— The Fillet, or Undercut — Variations — Brisket aud Ribs, etc. — Aitch- bone and Varieties of Spelling — The Round of Beef — Collared Beef — Rump of Beef — Beef a la Mode — Various Small Dishes of Beef — Ox-Head — Ox-Palates — Variations — The Philosophy of Beefsteak or Rumpsteak — Ox-Tongue — Tripe — Feet, or Cows’ Heel . . - 428 — 147 CONTEA^TS OF CHAPTERS XIX CHAPTER XXXVII. PREPARATIONS OF VEAL. PAOK Division of the Calf — Loin of Veal — Calf’s Head : Various Preparations — En Tortue — Calf’s Brain — Ears — Tongue — Liver — Sweetbread — Kidneys — Tendrons — Grenade — Collops — Popiettes — Hatelets — Cushion — Shoulder of Veal — Loin — Cutlets — Feet . . - . 448 — 457 CHAPTER XXXVIII. PREPARATIONS OF MUTTON. Mutton — Sheep’s Head — Galimafre of Head and Pluck — Heart and Brain — Tongue — Trotters — Kidneys — Leg of Mutton — China Chilo — Various Modes of Preparation — Roast Saddle, Haunch, Loin, Shoulder, Neck — Cutlets — Confusion about them — Mutton Chops — Mutton Haricot — Collops — Kebobs — Dunelm — Scotch Haggis - - - 457 — 466 CHAPTER XXXIX. PREPARATIONS OF LAMB. Early Lamb — House Lamb — Sham Lamb — The Joints: Roasted, Grilled, Stewed, as Galimafree — Various Preparations 4G6— 468 CHAPTER XL. PREPARATIONS OF PORK, THE FLESH OF THE ENCYCLOPA5DIC ANIMAL. Distribution of Pork — Cleanliness of Pig — Cuvier on Structure of Pig — Vauban’s ‘ Cochonnerie ’ — Boar’s Head— Neck, Loin, Sparerib, Chops, Leg, Mock Goose —Pickled Pork — Ham — Pig’s Feet — Black Pudding — Roast Sucking- Pig : Petty Toes — Wild Boar’s Head, Saddle, Loin- 468 — 473 CHAPTER XLI. PREPARATIONS OF VENISON FROM FALLOW DEER, RED DEER, AND ROE DEER. Venison from Fallow Deer— Parts— Buck Haunch— Red Deer analogous— Roe Deer specially fine — Preparations - 473—474 XX CONTENTS OF CHAPTERS CHAPTEE XLII. PREPARATIONS OF RABBIT. PAOE History of the Rabbit in Spain and South Europe generally — Roast Rabbit — Gibelotte (Old Style) — Br&ollesand Casca- lopes — ‘ Lapins en Brezole ’ — Fillets and Croquettes — Dish of a Hundred Rabbits’ Tongues — Boiled Rabbit — Polpettes — Gratinated Rabbit — Timbale of Rabbit — La C'hapelle on Dishes of Rabbit . . . . . 475 — 478 CHAPTER XLIII.

AI-modernized reading of the original text

Nougat : White aud Brown — Genoa Cakes, or Genoises — Madeleines — Choux Patissiers — Profit Holes, Mecca Loaves, etc. — Cakes of which Nouilles or Macaroni Preparations are Leading Ingredients — Meringues — Honey Cake, Leckerkuchen or Lebkuchen — Various Small Cakes (Biscuits so called) — Aniseed Cakes — Cakes resembling Puddings — Many-Flaked Cakes — Cakes with Prevalence of Almonds — Macroous — Brenten — Knack Cakes — Fanchonettes — Cheese Cakes — Mirlitons — Pithiviers Cakes— German Apricot Tart — Apple aud Apricot Turnover— -Darioles — Talmouses — Placouses — Pastry Custard, or Compound Pastry Cream for garnishing Tarts aud Tartlets — Love Wells, Puits d'Amour — Puff Paste : Special Forms of — Parisian Loaves — Cherry Tartlets — Marigolds — Fruit Tarts and Fruit Pies — Mince Pies — Glacing, Icing, or Encrusting of Cakes ------ 406 — 420 CHAPTER XXXIV. THE PHILOSOPHY OF PUDDINGS. Puddings in General — Breccia — Puddings at Peace Congress — Boiled Puddings — List of Puddings aud Peculiarities 420 — 425 CHAPTER XXXV. PREPARATIONS OF FRUIT RESEMBLING RAISED PIES, HOT CHARLOTTES, FLANS. Croquembouclie of Oranges aud other Fruit — Apple Dumplings — Hot Charlottes — Cold Charlottes — Flans - - 425 — 428 CHAPTER XXXVI. Division of the Ox — Ripening of Beef — Salting and Pickling — Drying — Principles of Roasting aud Variations— The Fillet, or Undercut — Variations — Brisket aud Ribs, etc. — Aitchbone and Varieties of Spelling — The Round of Beef — Collared Beef — Rump of Beef — Beef a la Mode — Various Small Dishes of Beef — Ox-Head — Ox-Palates — Variations — The Philosophy of Beefsteak or Rumpsteak — Ox-Tongue — Tripe — Feet, or Cows’ Heel . . - 428 — 447 CHAPTER XXXVII. PAOK Division of the Calf — Loin of Veal — Calf’s Head : Various Preparations — En Tortue — Calf’s Brain — Ears — Tongue — Liver — Sweetbread — Kidneys — Tendrons — Grenade — Collops — Popiettes — Hatelets — Cushion — Shoulder of Veal — Loin — Cutlets — Feet . . - . 448 — 457 CHAPTER XXXVIII. PREPARATIONS OF MUTTON. Mutton — Sheep’s Head — Galimafre of Head and Pluck — Heart and Brain — Tongue — Trotters — Kidneys — Leg of Mutton — China Chilo — Various Modes of Preparation — Roast Saddle, Haunch, Loin, Shoulder, Neck — Cutlets — Confusion about them — Mutton Chops — Mutton Haricot — Collops — Kebobs — Dunelm — Scotch Haggis - - - 457 — 466 CHAPTER XXXIX. Early Lamb — House Lamb — Sham Lamb — The Joints: Roasted, Grilled, Stewed, as Galimafree — Various Preparations 4G6— 468 CHAPTER XL. PREPARATIONS OF PORK, THE FLESH OF THE ENCYCLOPA5DIC ANIMAL. Distribution of Pork — Cleanliness of Pig — Cuvier on Structure of Pig — Vauban’s ‘ Cochonnerie ’ — Boar’s Head— Neck, Loin, Sparerib, Chops, Leg, Mock Goose —Pickled Pork — Ham — Pig’s Feet — Black Pudding — Roast Sucking- Pig : Petty Toes — Wild Boar’s Head, Saddle, Loin- 468 — 473 CHAPTER XLI. PREPARATIONS OF VENISON FROM FALLOW DEER, RED DEER, AND ROE DEER. Venison from Fallow Deer— Parts— Buck Haunch— Red Deer analogous— Roe Deer specially fine — Preparations - 473—474 CHAPTEE XLII. PREPARATIONS OF RABBIT. PAOE History of the Rabbit in Spain and South Europe generally — Roast Rabbit — Gibelotte (Old Style) — Br&ollesand Cascalopes — ‘ Lapins en Brezole ’ — Fillets and Croquettes — Dish of a Hundred Rabbits’ Tongues — Boiled Rabbit — Polpettes — Gratinated Rabbit — Timbale of Rabbit — La C'hapelle on Dishes of Rabbit . . . . . 475 — 478 CHAPTER XLIII.

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