FoodNetArchive

Miss Corson's practical American cookery and household management

1885

Page 6

Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Roast Lamb 346 Saddle of Lamb Roasted. . . 347 Cucumber Sauce 347 Saddle of Mutton 347 Bear Meat 348 Buffalo 348 Broiled Venison 348 Fried Venison 349 Baked Saddle of Venison. . . 349 Roast Venison 349 Larded Saddle of Venison. . 350 Shoulder of Venison Larded. 350 How to Skin Rabbits, Hares, and Squirrels 350 Hare Barded and Roasted. . 351 Hare Larded and Baked . . . 351 Ortolans, or Snow-Buntings. 352 Broiled Ortolans 352 Fried Reed-Birds 353 Broiled Reed-Birds 353 Woodcock on Toast 353 Fried Woodcock 354 Snipe Fried in Oil 354 Snipe Broiled Whole 355 Roast Plover 355 Quail Barded and Roasted . 356 Roast Quail 356 Baked Quail 357 Broiled Canvas-Back Duck. 357 Roast Canvas-Back Duck . . 35S Canvas-Back Duck, Phila- delphia Style 358 Broiled Canvas-Back Duck, Delmonico Style 358 Roast Wild Duck 358 Filets of Wild Duck, with Orange-Sauce 359 Roast Widgeon 359 Orange Essence Sauce 359 Roast Teal 360 Onion-Sauce 360 Roast Prairie Chickens or Grouse 360 Prairie Chickens Broiled . . . 361 Broiled Partridge 361 Roast Partridge 362 Roast Ptarmigan 362 Pheasants Garnished with Snipe 362 Roast Guinea-Fawl 363 Boned Squabs and Pigeons. 363 Roast Turkey Poult 364 Roast Turkey 365 Giblet StuflSng 365 Salt-Pork Stuffing 365 Suet Stuffing 365 Potato Stuffing 366 CO A' TENTS. PAGR Roast Turkey Partly Boned. 366 Oyster Force-Meat 367 Roast Turkey with Truffles. 367 Larded Turkey 3C8 Implements for Larding and Trussing 369 Spring Chicken, Broiled . . . 369 Barded Chicken or Game . . 370 Spring Chicken, Baked .... 370 Roast Chicken with Chest- nuts 371 Roast Goose and Gosling . . 371 Green Apple Sauce 371 Sorrel-Sauce 372 PAGE Gooseberry-Sauce 372 Green Sauce for Goslings or Geese 372 Brown Gravy for Roast Goose or Gosling 373 Giblet Gravy for Roast Goose or Gosling 373 Ducklings, 01 Spring Ducks. 374 Roast Ducklings with Or- ange Sauce 374 Duckling with Onions 374 Duck with Orange Sauce. . . 375 Orange Sauce 375 CHAPTER Vin. SALADS AND VEGETABLES (Salades et Entremets). Watercress Salad 378 French Salad Dressing 378 Sliced Cucumbers 379 Cream Salad Dressing 379 Pepper Salad 379 Onion and Tomato Salad. . . 379 Vegetable Scoops 380 Tomatoes with Mayonnaise. 380 Cold Slaw 382 Hot Slaw 382 Cheese Salad 382 Salads of Cooked Vegetables 382 Potato Salad 383 American Potato Salad .... 383 Beet and Potato Salad 383 Salad of French Beans .... 384 Jerusalem Artichoke Salad. 384 Fruit Salads 384 Mayonnaise for Salad 385 Salmon Salad 386 Chicken Salad 386 Sweetbread Salad 387 Oyster Salad 387 Shad-Roe Salad 387 Shrimp Salad 387 Hot Lobster Salad 388 Lobster Salad 389 New Potatoes ... 389 Bermuda Potatoes 390 Boiled Potatoes 390 Baked Potatoes 391 Mashed Potatoes 391 Potato Straws 391 Brown Hashed Potatoes... 392 Fried Potatoes 392 Saratoga Potatoes 392 Julienne- Potatoes 393 Fluted Vegetable Knife .... 393 Sweet Potatoes Fried with Pork 394 Boiled Sweet Potatoes 394 Stuffed Sweet Potatoes 394 Sweet Potato Pudding 395 Jerusalem Artichokes 395 Globe Artichokes 396 Globe Artichokes, Boiled . . 397 Dutch or Hollandaise Sauce. 398 Green Pease, Boiled 398 Sugar Pease 399 Canned Pease 399 String-Beans 399 Canned String-Beans 400 Stewed Butter-Beans 400 Lima Beans 400 Stewed Kidney-Beans 401 Dried White Beans 401 Green Corn Boiled 402 How to Warm Cold Corn . . 402 Green Corn Roasted 402 Green Corn Stewed 403 CONTENTS.