Page:Art of Cookery 1774 edition.djvu/19

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A fowl a la braise 71
To force a fowl ib
To roast a fowl with chestnuts 72
Pullets a la Saint Menehout ib
Chicken surprize 73
Mutton chops in disguise ib
Chickens roasted with force-meat and cucumbers 74
Chickens a la braise ib
To marinate fowls 75
To broil chickens ib
Pull'd chickens ib
A pretty way of stewing chickens 76
Chickens chiringrate ib
Chickens boiled with bacon and celery 77
Chickens with tongues. A good dish for a great deal of company ib
Scotch chickens ib
To marinate chickens 78
To stew chickens ib
Ducks a la mode ib
To dress a wild duck the best way ib
To boil a du k or rabbit with onions 79
To dress a duck with green peas ib
To dress a duck with cucumbers 80
To dress a duck a la braise ib
To boil ducks the French way 81
To dress a goose with onions or cabbage ib
Directions for roasting a goose ib
A green goose 82
To dry a goose ib
To dress a goose in ragoo ib
A goose a la mode 83
To stew giblets ib
To roast pigeons ib
To booil pigeons 85
To a la daube pigeons ib
Pigeons au poir 86
Pigeons stoved ib
Pigeons surtout ib
Pigeons in compote with white sauce 87
A French pupton of pigeons ib
Pigeons boil'd with rice ib
Pigeons transmogrified 88
Pigeons in fricandos ib
To roast pigeons with a farce ib
To dress pigeons a soleil 89
Pigeons in a hole ib
Pigeons in pimblico ib
To jugg pigeons ib
To stew pigeons 90
To dress a calf's liver in a caul ib
To roast a calf's liver 91
To roast partridges ib
To boil partridges ib
To dress partridges a la braise 92
To make partridge pains ib
To roast pheasants 93
A stew'd pheasant ib
To dress a pheasant a la braise 94
To boil a pheasant ib
To roast snipes or woodcocks ib
Snipes in a surtout, or woodcocks 95
To boil snipes or woodcocks ib
To dress ortolans 96
To dress ruffs and reiffs ib
To dress larks ib
To dress plovers ib
To dress larks, pear fashion 97
To dress a hare ib
A jugg'd hare ib
To seare a hare ib
To stew a hare 98
A hare civet ib
Portuguese rabbits ib
Rabbits surprize ib

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