Miss Parloa's kitchen companion

Ptarmigan, broiled .... 304 Ptarmigan, roast .... 302 Prepare, how to 288 Rabbit, jugged 306 Snipe, barded and roasted . 305 Venison cutlets 300 Venison, fillets of .... 301 Venison, hashed 299 Venison, ragout of .... 300 Venison, roast leg of ... 296 Venison, saddle of, larded and roasted 297 Venison steak cooked in the chafing-dish 299 Venison steaks 298 Woodcock, roast, on toast . 303 Page Ham, broiled 276 Ham cakes 283 Ham, deviled 283 Ham, deviled, boiled ... 284 Ham, roast 286 Ham, roast, stuffed . . . 286 Hash, baked 277 Hash, corned-beef .... 278 Hash, meat and potato . . 280 Hash, tongue 279 Hash, turkey 279 Hash, vegetable 280 Irish stew 270 Kidneys k la Tartar .... 277 Kidneys, crumbed .... 276 Kidneys, saute 277 Lamb,' broiled breast of ... 265 Lamb, curr\ of 261 Lamb, fricassee of, with baked dumplings 266 Lamb, leg of, a la jardiniere . 265 Lamb, ragout of cold .... 267 Lamb, stuffed fillet of .... 269 Lamb warmed in curry sauce 267 Liver and bacon, fried . . . 273 Liver, calf's, blanquette of . . 274 Liver, calf's, in cream sauce . 274 Liver hash 275 Liver in cream sauce .... 275 Liver, lamb's, saute .... 275 Macaroni-and-meat pie ... 251 Mount Desert stew .... 283 Mutton, boiled leg of . . . . 268 Mutton, broiled breast of . . 270 Mutton, currv of 261 Mutton, deviled 272 Mutton, escaloped 272 ! Mutton, fillet of, stuffed ... 269 Mutton, ragout of 270 Mutton, stuffed and rolled shoulder of 268 Pig, roast 286 Pigs' feet, broiled 285 Pigs' feet, fried 285 Pork chops 285 Pot roast 245 POULTRY AND GAME, HOW TO PREPARE 288 Capon a la jardiniere ... 294 Capon, boiled 293 Capon, roast 294 Chickens 294 Turkey, boiled 289 Turkey, braised 292 Turkey, roast 290 Turkev, roast, with chestnut stuffing 291 Continued. Page Turkey, truffled 290 ROASTING 234 Rules, genera] 235 Time of cooking 236 Sausages, baked 281 Sausages, baked rice and . . 281 Shepherd's pie 252 Steaks, Hamburg 248 Stew, beef 244 Stew, Brunswick 271 Stew, Irish 270 Stew, Mount Desert .... 283 Timbale of cold meat .... 253 Tongue hash 279 Page Tripe, broiled 286 Turkey hash .279 Turkish pilaf 282 ; Veal, blanquette of .... 260 Veal, braised shoulder of . . 257 Veal, brown fricassee of ... 259 Veal, curry of 261 Veal, fillet of, stuffed .... 269 Veal, jellied 263 i Veal loaf 264 ; Veal, loin of, a la jardiniere . 258 I Veal, minced, on toast ... 262 . Veal pillau 260 j Veal, terrapin 262 Anchovy canapes 396 Anchovy patties 377 Anchovy toast 398 Apple fritters 389 Apricot fritters 390 Aspic de foie gras 386 Aspic of chicken 387 Aspic of lobster 388 Aspic of shrimp 388 Aspic of sweetbreads .... 388 Baked croquettes 384 Banana fritters 389 Batter for fruit fritters . . . 388 Beef, fillet of 307 Beef, fillet of, a la Bearnaise . 308 Beefsteak, with fried Spanish onions 312 Blanquette of chicken and macaroni 339 Breslau of cold meat .... 324 Calves' brains, breaded . . . 326 Calves' brains, escaloped . . 327 Canapes 396 Canapes, anchovy .... 396 Canapes, caviare 397 Canapes, sardine 397 Canapes, smoked salmon . . 397 Caviare canapes 397 Cepes, broiled 395 Cepes, stewed 395