Modern cookery, in all its branches

To roast a Beef Heart 204 Beef Kidney .... ib. Beef Kidney, a plainer way 205 An excellent hash of cold Beef or Mutton ib. A common hash of cold Beef or Mutton . ib. Breslaw of Beef {good) 206 Norman Hash .... , # ib. French receipt for hashed Bouilli ib. Baked minced Beef . # # 207 Saunders .... m , ib. To boil Marrow-hones . . 9 • ib. Baked Marrow-bones 9 , 208 Clarified Marrow for keeping . # m ib. Ox-cheek stuffed and baked . • ib. CHAPTER XL Different joints of Veal . When in season To take the hair from a Calf’s Head with the skin on Boiled Calf’s Head Calf’s Head, the Warder’s way {an excel- lent receipt) Prepared Call’s Head {the Cook’s receipt). Burlington Whimsey .... Cutlets of Calf’s Head {Entree) Hashed Calf’s Head {Entree) . Cheap hash of Calf’s Head To dress cold Calf’s Head, or Veal, a la maitre d’hotel {English receipt). {En- tree) Calf’s Head Brawn {Author’s receipt) To roast a Fillet of Veal .... Fillet of Veal, au Bechamel, with Oysters Boiled met of Veal . Roast Loin of Veal Boiled Loin of Veal Stewed Loin of Veal . Boiled Breast of Veal .... To roast a Breast of Veal .... To bone a Shoulder of Veal, Mutton, or Lamb Stewed Shoulder of Veal {English receipt) Roast Neck of Veal Neck of Veal a la Creme, or au Bechamel. Veal Goose {City of London receipt) . . TEAL. 209 ib. 210 ib. 211 ib. 212 213 ib. ib. 214 215 216 ib. 217 ib. 218 ib. ib. 219 ih. ib. 220 ib. ib. Knuckle of Veai, en ragout . . . 221 Boiled Knuckle of Veal . . . . ib. Knuckle of Veal, with Rice or Green Peas ib. Small Pain de Veau, or Veal Cake {Entree) 222 Bordyke Veal Cake {good.) {Entree) . ib. Fricandeau of Veal {Entree) . . . 223 Spring stew of Veal {Entree) . . .224 Norman Harrico ib. Plain Veal Cutlets {Entree) . . . 225 Veal Cutlets a VIndienne, or Indian fashion {Entree) ib Veal Cutlets, or Collops, a la Frangaise (Entree) 226 Scotch Collops (Entree) . . . . ib. Veal Cutlets, a la mode de Londres, or Lon- don fashion {Entree) . . . . ib. Sweetbreads, simply stewed, fricasseed, or glazed {Entrees) .... 227 Sweetbread Cutlets {Entree) . . . ib. Stewed Calf’s Feet {cheap and good) . 228 Calf’s Liver stoved or stewed . . . ib. To roast Calf’s Liver .... 229 Blanquette of Veal, or Lamb, with Mush- rooms (Entree) ib Minced Veal {Entree) .... 230 Minced Veal with Oysters (Entree) . . 231 Veal Sydney {good ) . . ... . ib. Fricasseed Veal {Entree) . . . . ib. Small Entrees of Sweetbreads, Calf’s Brains and Ears, &c. . . . . 232 CHAPTER XII. MUTTON AND LAMB. Different joints of Mutton . . , 233 When in season ib. To choose Mutton ib. To roast a Haunch of Mutton . . . 234 Roast Saddle of Mutton .... 235 To roast a Leg of Mutton . . . ib. Superior receipt for roast Leg of Mutton. 235 Braised Leg of Mutton .... 236 Leg of Mutton boned and forced . ib. A boiled Leg of Mutton, with Tongue and Turnips {an excellent receipt) . . 237 Roast or stewed Fillet of Mutton . 238 TABLE OF CONTENTS xvii Page To roast a Loin of Mutton . . . 238 To dress a Loin of Mutton like Venison . 239 Roast Neck of Mutton .... ib. To Roast a Shoulder of Mutton . . ib. The Cavalier’s broil 240 Forced Shoulder of Mutton . . . ib. Mutton Cutlets stewed in their own Gravy ib. To broil Mutton Cutlets (Entree) . . 241 China Cliilo ib. A good family stew of Mutton . . . 242 An Irish stew ib.