The Institute cook book

Cleaning, 50 Boiled, 50 Baked, 51 Broiled, 51 Fried, 61 Shad roe, 52 Baked ahad, 52 Planked shad, 52 Planked halibut, 52 Baked mieta of halibut, 5S Fried smelts, 53 Salt-fish dinner, 53 Codfish, 53 Codfish balls, 54 Salmon surprise, 54 [ Creamed salmon, 54 Fried scallops, 54 Clams, 54 Clam fritters, 55 Creamed clams, 55 Fried oysters, 56 Oyster pie, 55 Scalloped oysters, 66 Creamed oysters, 56 Oyster stew, 66 Shirred oysters, 56 Panned oysters, 57 Broiled oysters, 57 Terrapin, 67 Stewed terrapin, 67 Lobster, 67 Flanked lobster, 68 Deviled crabs, 68 rogs, 58 Cooking, 65 Purchasing, 66 Diagram of cuts of beef. Roasting, 67 Broiling, 67 Boiling, 68 Frying, 68 Saut^ing, 69 Braising, 69 Stewing, 69 Frieasaeeing, 69 Purchasing beef, 70 Pot roast, 70 Roast beef with Yorkshire pudding, 70 Beef k la mode, 70 Beef terrapin, 71 Planked steak, 71 Planked steak with oysters, 72 Planked Salisbury steak, 72 Corned beef, 72 Pickle for corning beef, 72 Rolled steak, 73 Mock duck, 73 Mock rabbit, 73 Beef chop suey, 74 Spanish beefsteak, 74 Mexican beef, 74 Guiso, 74 Filipino beef, 75 Hungarian goulash, 75 Sour beef, 76 Beef birds, 76 Beef loaf, 76 Hamburg steak, 76 Creamed beef, 76 Minced beef, 77 Creamed frizzled beef, 77 Boiled beefs tongue, 77 Smoked tongue, boiled, 78 Veal loaf, 78 India curry, 78 Curry of veal, 78 Baked calf*s head, 78 Diagram of cuts of veal, 79 CalTs liver with cream sauce, 79 Broiled liver, 80 Liver and bacon, 80 Braised liver, 80 Stewed liver, 81 Stuffed calf's liver, 81 Purchasing mutton or lamb, 81 Shoulder of mutton, stuffed, 81 Haricot of mutton, 82 Diagram of cuts of lamb and mutton, 8£ Boiled shoulder of mutton, 82 Ragout of mutton, 83 Irish stew, 83 Planked chops, 83 Mutton chops with peas, 83 Roast pork, 84 Diagram of cuts of pork, 84 Pork chops, 84 Boiled ham, 84 Baked ham, 86 Frizzled ham, 85 4S6 Stewed ham» 85 Broiled ham, 85 Ham and eggs, 85 Bacon and eggs, 86 Salt pork in milk, 86 Meat pot-pie, 86 Pigs' feet in jelly, 86 Tripe, 87 Broiled sweetbreads, 87 Stewed sweetbreads, 87 Stewed kidneys, 87 POULTRY AND GAME Marketing, 93 To dress poultry, 93 Giblets, 94 To truss poultry, 94 To stuff poultry, 94 Roast chicken, 04 Stewed chicken, 95 BroUed chicken, 95 Planked chicken, 95 Barbecued chicken, 99 Fried chicken, 96 Chicken fricassee, 96 Chicken pie, 99 Chicken terrapin, 97 Chicken and oysters, 97 Roast duck, 97 Roast turkey, 97 Pigeon pie, 97 Rabbit, 98 Panned rabbit, 98 Partridges, 98 Pheasants, 98 Guinea fowls, 98 Reed birds, 99 Quail, 99 Roasted grouse, 99 Haunch of venison, roasted, 99 Neck and shoulder of venison, 99 Venison steak, 100 FORCEMEATS, STUFFINGS, ETC. Quenelles, 105 Chicken forcemeat, 105 Ham forcemeat, 105 Veal forcemeat, 106 Beef forcemeat, 106 Forcemeat for baked fish, 106 Stuffing for baked fish, 106 Oyster stuffing, 106 Bread stuffing, 107 Potato stuffing, 107 Drippings, 107 German suetlne, 107 Prepared bread crumbs, 108 Caramel, 108 Brown, 111 Giblet, 111 Piquante, 112 Bread, 112 Cream, 112 Cream, with mushrooms, 119 Egg, 112 Mint, 112 Curry, 113 Maitre d' hfttel butter, 113 Drawn butter, 113 Hollandaise, 113 Tartare, 113 Tomato, 114 Cream of tomato, 114 Anchovy, 114 White, 114 Horseradish, 114 Mushroom, 115 Oyster, 115 Supreme, 115 Caper, 115 Celery, 116 Bechamel, 116