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Classic
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page 82
Pg.
How to choose all kinds of articles for cooking 5
ROASTING.
Beef 17
Mutton 18
Veal do
Lamb do
Mutton, Venison fashion do
Do. with forc'd meet do
Turkey or Fowl 19
To stuff do. do
To stuff a Goslin do
To smother a Fowl in Oysters 20
To stuff a leg of Veal do
Do. Pork do
To alamode a round of Beef 21
To roast a Pig 22
To dress a Calves Head Turtle fashion do
BOILING.
General rules 23
Beef or Mutton 24
A leg of Pork do
Pickled Do. do
Veal do
Parsley sauce do
Calve's Head 25
Lamb do
Neat's Tongue do
Ham do
Haunch of Venison 26
Turkey, Goose do
Sauce for Turkey do
Do. for Fowl do
Fresh Cod 27
Cod's Head do
Dried Codfish do
Salmon do
Mackerel 28
French Beans do
Broad Do. do
Green Peas 29
Asparagus do
Cabbage do
FRYING.
Beef Steaks 30
Tripe do
Sausages do
Beef Collops 31
Scotch Do. do
Veal Cutlets do
Mutton Do. do
Eggs 32
Trout do
Flat Fish 33
Oysters do
Chickens do
BROILING.
Beef Steaks 34
Chickens do
Mackerel do
Cod's Sounds 35
STEWING.
Beef Steaks do
Chickens do
Pigeons 36
Codfish do
Pears do
Mushrooms do
SOUPS.
Oyster 37
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