A Baked Irish stew ..... 243
Cutlets of cold Mutton , . . ib.
Mutton Kidneys a la Franfaise (Entree) . 243
Broiled Mutton Kidneys .... 244
Oxford receipt for Mutton Kidneys (Break-
fast dish or Entree) . . . . ib.
To roast a Fore Quarter of Lamb . . ib.
Saddle of Lamb 245
Roast Loin of Lamb ib.
Stewed Leg of Lamb, with white Sauce
(Entr6e) ib.
Loin of Lamb stewed in buttei (Entrie) . 246
Lamb or Mutton Cutlets, with Soubise
Sauce (Entree) . . . , . ib.
Lamb Cutlets in their own Gravy . . ib
Cutlets of cold Lamb . . . . ib
CHAPTER XIII.
PORK.
Different joints of Pork ....
When in season
To choose Pork
To melt Lard
To preserve unmelted Lard for many
months
To roast a Sucking Pig ....
Baked Pig
Pig a la Tartare (Entree) ...
Sucking Pig, en blanquette (Entree)
To roast Pork
To roast a Saddle of Pork
To broil or fry Pork Cutlets
Cobbett’s receipt for curing Bacon .
A genuine Yorkshire receipt for curing
Hams and Bacon . . . .
Kentish mode of cutting up and curing a
Pig
French Bacon for larding
To pickle Cheeks of Bacon and Hams
Monsieur Ude’s receipt for Hams supe-
rior to Westphalia .
247
ib.
ib.
248
ib.
249
250
ib.
ib.
251
ib.
ib.
252
253
254
ib.
ib.
255
Super-excellent Bacon ... 456
Hams (Bor dyice receipt) . . . . ib.
To boil a Ham ... . ib.
To garnish and ornament Hams in vari-
ous ways 257
French receipt for boiling a Ham . . 258
To bake a Ham ib.
To boil Bacon . . . . . . . 259
Bacon broiled or fried . . . . ib.
Dressed Rashers of Bacon . . . ib.
Tonbridge Brawn 260
Italian Pork Cheese ib.
Sausage-meat Cake, or Pain de Pore Frais 261
Sausages ib.
Kentish Sausage-meat . . . . ib.
Excellent Sausages 262
Pounded Sausage-meat (very good) . . ib.
Boiled Sausages (Entree) . . . . ib.
Sausages and Chestnuts (an excellent
dish.) (Entree) ib.
Truffled Sausages, or Saucisses aux truffles 263
CHAPTER XIY.
POULTRY.
To choose Poultry . . . 264
To bone a Fowl or Turkey without open-
ing it 265
Another mode of boning a Fowl or
Turkey ib.
To bone Fowls for Fricassees, Currie3,
and Pies 266
To roast a Turkey . . . 267
To boil a Turkey Poult . . . . ib.
Turkey boned and forced (an excellent
dish) 268
Turkey a la Flamande , or dinde Poudree 270
To roast a Turkey ib.
To roast a Goose (and ivhen in season) . 271
To roast a green Goose ... ib.
To roast a Fowl 272
Roast Fowl (a French receipt) . . . ib.
To roast a Guinea Fowl . . . . ib.
Fowl a la Carlsfors (Entree) . . . 273
Boiled Fowls ib.
To broil a Chicken or Fowl . . . 274
Fricasseed Fowls or Chickens (Entrte) . ib.
Chicken Cutlets (Entree) . . . 275
Cutlets of Fowls, Partridges, or Pigeons
(French receipt ) (Entree) . . . ib.
Fried Chicken, a la Malabar (EntrSe) . ib.
Hashed Fowl (Entree) .... 27®
French, and other receipts for minced
Fowl (Entree) ib.
Minced Fowl (French receipt) (Entree) , is.
xviii
TABLE OF CONTENTS.
Page
Fritot 01 Friteau of cold Fowls ( Entree ) . 277
Scallops of Fowls au Bechamel ( Entree ) . ib.
Grillade of cold Fowls . . . . ib.
.Fowls d la Mayonnaise .... 278
Pagfc
To roast Ducks {and, when in season) . 278
Stewed Duck {Entree) . . . . ib.
To roast Pigeons {and when in season) 279
Boiled Pigeons . . . • .id.
CHAPTEB XV,
GAME.
To choose Game 281
To roast a Haunch of Venison . . 282
To stew a Shoulder of Venison . . 283
To Hash Venison 284
To roast a Hare ib.
Roast Hare {superior receipt) . . . 285
Stewed Hare 286
To roast a Rabbit ib.
Page 9
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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A Baked Irish stew ..... 243
Cutlets of cold Mutton , . . ib.
Mutton Kidneys a la Franfaise (Entree) . 243
Broiled Mutton Kidneys .... 244
Oxford receipt for Mutton Kidneys (Break-
fast dish or Entree) . . . . ib.
To roast a Fore Quarter of Lamb . . ib.
Saddle of Lamb 245
Roast Loin of Lamb ib.
Stewed Leg of Lamb, with white Sauce
(Entr6e) ib.
Loin of Lamb stewed in buttei (Entrie) . 246
Lamb or Mutton Cutlets, with Soubise
Sauce (Entree) . . . , . ib.
Lamb Cutlets in their own Gravy . . ib
Cutlets of cold Lamb . . . . ib
CHAPTER XIII.
PORK.
Different joints of Pork ....
When in season
To choose Pork
To melt Lard
To preserve unmelted Lard for many
months
To roast a Sucking Pig ....
Baked Pig
Pig a la Tartare (Entree) ...
Sucking Pig, en blanquette (Entree)
To roast Pork
To roast a Saddle of Pork
To broil or fry Pork Cutlets
Cobbett’s receipt for curing Bacon .
A genuine Yorkshire receipt for curing
Hams and Bacon . . . .
Kentish mode of cutting up and curing a
Pig
French Bacon for larding
To pickle Cheeks of Bacon and Hams
Monsieur Ude’s receipt for Hams supe-
rior to Westphalia .
247
ib.
ib.
248
ib.
249
250
ib.
ib.
251
ib.
ib.
252
253
254
ib.
ib.
255
Super-excellent Bacon ... 456
Hams (Bor dyice receipt) . . . . ib.
To boil a Ham ... . ib.
To garnish and ornament Hams in vari-
ous ways 257
French receipt for boiling a Ham . . 258
To bake a Ham ib.
To boil Bacon . . . . . . . 259
Bacon broiled or fried . . . . ib.
Dressed Rashers of Bacon . . . ib.
Tonbridge Brawn 260
Italian Pork Cheese ib.
Sausage-meat Cake, or Pain de Pore Frais 261
Sausages ib.
Kentish Sausage-meat . . . . ib.
Excellent Sausages 262
Pounded Sausage-meat (very good) . . ib.
Boiled Sausages (Entree) . . . . ib.
Sausages and Chestnuts (an excellent
dish.) (Entree) ib.
Truffled Sausages, or Saucisses aux truffles 263
CHAPTER XIY.
POULTRY.
To choose Poultry . . . 264
To bone a Fowl or Turkey without open-
ing it 265
Another mode of boning a Fowl or
Turkey ib.
To bone Fowls for Fricassees, Currie3,
and Pies 266
To roast a Turkey . . . 267
To boil a Turkey Poult . . . . ib.
Turkey boned and forced (an excellent
dish) 268
Turkey a la Flamande , or dinde Poudree 270
To roast a Turkey ib.
To roast a Goose (and ivhen in season) . 271
To roast a green Goose ... ib.
To roast a Fowl 272
Roast Fowl (a French receipt) . . . ib.
To roast a Guinea Fowl . . . . ib.
Fowl a la Carlsfors (Entree) . . . 273
Boiled Fowls ib.
To broil a Chicken or Fowl . . . 274
Fricasseed Fowls or Chickens (Entrte) . ib.
Chicken Cutlets (Entree) . . . 275
Cutlets of Fowls, Partridges, or Pigeons
(French receipt ) (Entree) . . . ib.
Fried Chicken, a la Malabar (EntrSe) . ib.
Hashed Fowl (Entree) .... 27®
French, and other receipts for minced
Fowl (Entree) ib.
Minced Fowl (French receipt) (Entree) , is.
xviii
TABLE OF CONTENTS.
Page
Fritot 01 Friteau of cold Fowls ( Entree ) . 277
Scallops of Fowls au Bechamel ( Entree ) . ib.
Grillade of cold Fowls . . . . ib.
.Fowls d la Mayonnaise .... 278
Pagfc
To roast Ducks {and, when in season) . 278
Stewed Duck {Entree) . . . . ib.
To roast Pigeons {and when in season) 279
Boiled Pigeons . . . • .id.
CHAPTEB XV,
GAME.
To choose Game 281
To roast a Haunch of Venison . . 282
To stew a Shoulder of Venison . . 283
To Hash Venison 284
To roast a Hare ib.
Roast Hare {superior receipt) . . . 285
Stewed Hare 286
To roast a Rabbit ib.