Page:Art of Cookery 1774 edition.djvu/21
CONTENTS
CHAP. IV
To make a number of pretty little dishes fit for a supper, or side dish, and little corner dishes for a great table; and the rest you have in the chapter for Lent.
pag.
HOG's ears forced 107
To force cock's combs ib
To preserve cock's combs ib
To preserve or pickle pigs feet and ears 108
To pickle ox-palates ib
To stew cucumbers 109
To ragoo cucumbers ib
A fricasey of kidney beans ib
To dress Windsor beans ib
To make jumballs ib
To make a ragoo of onions 110
A ragoo of oysters ib
A ragoo of livers 111
To ragoo cauliflower ib
Stew's peases and lettuce ib
Cod sounds broil'd with gravy 112
A forced cabbage ib
Stew'd red cabbage ib
Savoys forced and stew'd 113
To force cucumbers ib
Fried sausages ib
Collops and eggs ib
To dress cold fowl or pigeon 114
To mince veal ib
To fry cold veal ib
To toss up cold veal white ib
To hash cold mutton 115
To hash mutton like venison ib
To make collops of cold beef ib
To make a florendine of veal ib
To make salamongundy 116
Another way ib
A third salamongundy 117
To make little pasties ib
Petit patties for garnishing of dishes ib
Ox-palate baked 118
CHAP. V.
Of dressing fish.
pag.
FISH-sauce with lobster 118
To make shrimp-sauce 119
To make oyster-sauce ib
To make anchovy-sauce 119
To dress a brace of carp ib
CHAP.