Page:Art of Cookery 1774 edition.djvu/20

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CONTENTS.

pag.
To boil rabbits 99
To dress rabbets in casserole ib
Mutton kebob'd 100
A neck of mutton, call'd the hasty-dish ib
To dress a loin of pork with onions 101
To make a currey the Indian way ib
To boil the rice 101
To make a pellow the India way ib
Another way to make a pellow 102
To make essence of ham ib
Rules to be observed in all made-dishes

CHAP. III

Read this Chapter, and you will find how expensive a French cook's sauce is.

pag.
THE French way of dressing partridges 103
To make essence of ham 104
A cullis for all sorts of ragoo ib
A cullis for all sorts of butcher's meat ib
Cullis the Italian way 105
Cullis of craw fish ib
A white cullis 106
Sauce for a brace of partridges, pheasants, or any thing you please ib

CHAP.

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