Page:Art of Cookery 1774 edition.djvu/18

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A shoulder of mutton with a ragoo of turnips48
To stuff a leg or shoulder of mutton49
Sheep rumps, with riceib
To bake lamb and rice50
Baked mutton chopsib
A forced leg of lambib
To fry a loin of lamb51
Another way of frying a neck or loin of lambib
To make a ragoo of lamb52
To stew a lamb's or calf's headib
To dress veal a la bourgeois53
A disguised leg of veal and baconib
A pillaw of vealib
Bombarded veal54
Veal rollsib
Olives of veal the French way55
Scotch collops a la Francoiseib
To make a savoury dish of vealib
Scotch collops lardedib
To do them white56
Veal blanquetsib
A shoulder of veal a la Piemontoiseib
A calf's head susrprise57
Sweet-breads of veal a la dauphineib
Another way to dress sweet-breads58
Calf's chitterlings or andouillesib
To dress calf's chitterlings curiously59
To dress ham a la braiseib
To roast a ham or gammon60
To stuff a chine of porkib
Various ways of dressing a pigib
A pig in jelly62
To dress a pig the French wayib
To dress a pig au pere douilletib
A pig matelote63
To dress a pig like a fat lambib
To roast a pig with the hair onib
To roast a pig with the skin on64
To make a pretty dish of a breast of venisonib
To boil a haunch or neck of venison65
To roast tripe66
To dress poultryib
To roast a turkeyib
To make mock oyster sauce, either for turkies or fowls boil'd67
To make mushroom sauce for white fowls of all sortsib
Mushroom sauce for white fowls boil'dib
To make celery-sauce, either for roasted or boil'd fowls, turkies, partridges, or any other gameib
To make brown celery-sauce68
To stew a turkey or fowl in celery-sauceib
To make egg sauce, proper for roasted chickensib
Shalot-sauce for roasted fowlsib
Shalot-sauce for a scrag of mutton boil'd69
To dress livers with mushroom-sauceib
A pretty little sauceib
To make lemon-sauce for boil'd fowlsib
A German way of dressing fowlsib
To dress a turkey or fowl to perfection70
To stew a turkey brownib
To stew a turkey brown the nice wayib

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