The English-Chinese cookery book

- - - - 2 Shank Soup - - - - - - 3 Ox Tail Soup - - - - - - 3 Oyster Soup - - - - - - 4 Vegetable Soup - - - - - - 4 Mutton Broth - - - - - - 5 Cabbage Soup - - - - - - 5 Macaroni Soup - - - - - - 6 / Barley Soup * - - - - - - - 7 Vermicelli Soup - - - - - - 8 Rice Soup - - - - - - 8 Vegetable Puree - - - - - - 8 Egg Soup - - - - - - 9 Milk Soup - - - - - - - 9 Pea Soup - - - - - - 10 Spring Vegetable Soup - - - - - - 12 Soup in Haste - - - - - - 13 Cheap Soup - - - - - - 14 Baked Soup - - - - - - 14 Chicken Broth - - - - - - 15 Curry Soup - - - - • - - 15 FISH. Boiled Fish .... - 16 To Fry Fish - - - - 17 Batter for Frying Fish - - - 17 FLSII —continued. Fried Fillets of Sole - - - - - - 18 Cutlets of Sole - - - - - - 20 Fried Soles - - - - - - - 20 To Dress Cold Fish - - - - - - 21 Rissoles of Cooked Fish - - - - - 22 Fish Balls - - - - - - - 22 Fish Hash - - - - - - - 23 Fish Cake of Cold Fish - - - - - 23 Kedjeree - - - - - - - 24 Fish Baked in Vinegar - - - - - - 25 To Boil and Serve Prawns - - - - - 26 The Simplest Way of Cooking Oysters - - - 26 Escaloped Oysters - - - - - - 27 Oyster Pie - - - - - - - 28 Stewed Oysters - - - - - - - 28 To Fry Oysters - - - - - - - 29 Buttered Crab - - - - - ' - 29 MEATS. On Roasting Meat - - - - - - 30 On Boiling Meat - - - - - - 30 Directions for making Gravies - - - - 32 Directions for making Stuffings, or Dressings - - 33 Roast Beef - - - - - ^ - 34 Yorkshire Pudding with Roast Beef - - - - 35 Fried Beefsteak - - - - - - - 35 Boiled Fresh Tongue - - - - - - 36 Boiled Salt Tongue * - - - - - 36 Stewed Beef - - - - - - - 37 Roast Mutton - - - - - - - 38 Boiled Leg of Mutton - - - - - - 38 Sheep’s Head - - - - - . - 38 To Boil a Ham - - - - - - - 39 M E A TS — continued. To Fry Ham - - - - - - - 40 Ham and Eggs - - - - - - - 41 Fried Sausages - - - - - - - 41 Bacon and Eggs - - - - - - - 42 MADE-UP DISHES. Shepherd’s Pie - - - - - - - 42 Meat Fritters - - - - - - - 43 Beef Rissoles - - - - - - - 45 Beefsteak Pie - - - - - - - 45 Meat Hash - - - - - - - 46 Plain Mutton Pie - - - - - - 47 Haricot of Mutton - - - - - - 47 Minced Mutton - - - - - - - 48 Toad in the Hole - - - - - - 49 Haggis -------- 107 POULTRY. To Roast a Turkey - - - - - - 49 To Roast a Goose - - - - - - 51 To Roast Chickens - - - - - - 51 To Boil Chickens - - - - - - - 51 To Fricassee Chickens - - - - - - 52 Chicken Pie - - - - - - - 52 Salad Chicken - - - - - - - 53 To Broil Chicken - - - - - - 54 To Roast Ducks - - - - - - - 54 To Roast Pigeons - - - - - - 54 Pigeon Pie - - - - - - - 55 To Roast Partridges - - - - - -39 xn VEGETABLES. Boiling Old Potatoes - - - - - - 56 Boiling New Potatoes - - - - - - 57 Baked Potatoes - - - - - - - 57 Saute Potatoes - - - - - - - 58 Steamed Potatoes - - - - - - 59 Mashed Potatoes - - - - - - - 59 Potato Chips - - - - - - - 60 Fried Slices of Potatoes - - - - - 61 Potato Croquettes - - - - - - 61 Sweet Potatoes - - - - - - 63 Turnips - - - - - - - -64 Mashed Turnips - - - - - - 64 Carrots - - - - - - - - 65 Turnips (another way) - - - - - - 66 Carrots (another way) - - - - - - 66 Spinach - - - - - - - - 67 Boiled Cauliflower - - - - - - 69 Onions - - - - - - - - 69 Peas - - - - - - - - 70