Classic
Cook Books
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page index 2
OF BOILING.
Artichoaks Page 57
Asparagus 56
Beans, French 58
Beans, Broad 59
Beef 39
Brocoli 58
Cabbage 59
Calf's Head 40
Carp 51
Carrots 62
Chickens 43
Cod 47
Cod's Head 48
Crimp Cod 48
Cauliflower 57
Ducks 42
Eels 53
Flounders 49
Fowls 42
Goose 42
Ham 42
Lamb 41
Mackrel 52
Mutton 39
Neat's Tongue 41
Patridges 46
Parsnips 61
Peas, Green 59
Pheasants 46
Pigeons 44
Pike 53
Plaice 49
Pork, Leg of 39
Pork, Pickled 40
Potatoes 62
Rabbits 44
Rabbits with Onions 45
Salmon 50
Seate 49
Snipes 45
Soals 49
Spinach 60
Sprouts Page 60
Sturgeon 50
Tench 52
Turbot 47
Turkey 42
Turnips 61
Turtle 54
Veal 46
Venison 42
Woodcocks 45
OF FRYING
Artichoak Bottoms
Beef Collops 66
Beef Steaks 68
Calf's Liver and Bacon 68
Carp 68
Cellary
Cauliflowers
Eels 72
Eggs as round as Balls 68
Flat Fish 71
Herrings 71
Lamb, loin of 64
Lampries 72
Mutton Cutlets 67
Onions
Oysters
Parsley
Potatoes
Sausages with Apples 65
Scotch Collops 66
Small Fish
Sweetbreads and Kidneys 68
Tench 66
Tripe 63
Trout 70
Veal Cutlets 67
Veal, cold 65
BROILING.
Beef Steaks 76
Chickens 77
Cod 77
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Classic
Cook Books
