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Classic
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Fricassee of small chickens, .................................... 74
To roast large fowls, ........................................... 74
To make egg sauce, .............................................. 74
To boil young chickens, ......................................... 75
To roast young chickens, ........................................ 75
Fried chickens, ................................................. 75
To roast woodcocks or snipes, ................................... 76
To roast wild ducks or teal, .................................... 76
To boil pigeons, ................................................ 76
To roast pigeons, ............................................... 77
To roast partridges or any small birds, ......................... 77
To boil rabbits, ................................................ 77
To roast rabbits, ............................................... 78
To stew wild ducks, ............................................. 78
To dress ducks with juice of oranges, ........................... 79
To dress ducks with onions, ..................................... 79
To roast a calf's head, ......................................... 79
To make a dish of curry after the East Indian manner, ........... 80
Dish of rice to be served up with the curry, in a dish by itself, 80
Ochra and tomatos, .............................................. 81
Gumbo- a West India dish, ....................................... 81
Pepperpot, ...................................................... 81
Spanish method of dressing giblets, ............................. 82
Paste for meat dumplins, ........................................ 82
To make an ollo- a Spanish dish, ................................ 83
Ropa vieja- Spanish, ............................................ 83
Chicken pudding, a favourite Virginia dish, ..................... 83
To make pol enta, ................................................ 84
Macaroni, ....................................................... 84
Mock macaroni, .................................................. 84
To make croquets, ............................................... 85
To make vermicelli, ............................................. 85
Common patties, ................................................. 85
Eggs in croquets, ............................................... 86
Omelette souffle, ............................................... 86
Fondus, ......................................................... 86
A nice twelve o'clock luncheon, ................................. 87 Page
Eggs a-la-creme, ................................................
Sauce a-la-creme for the eggs, .................................. 87
Cabbage a-la-creme, ............................................. 88
To make an omelette, ............................................ 88
Omelette- another way, .......................................... 88
Gaspacho- Spanish, .............................................. 89
Eggs and tomatos, ............................................... 89
To fricassee eggs, .............................................. 89
SAUCES.
Fish sauce to keep a year, ...................................... 90
Sauce for wild fowl, ............................................ 90
Sauce for boiled rabbits, ....................................... 90
Gravy, .......................................................... 90
Forcemeat balls, ................................................ 91
Sauce for boiled ducks or rabbits, .............................. 91
Lobster sauce, .................................................. 92
Shrimp sauce, ................................................... 92
Oyster sauce for fish, .......................................... 92
Celery sauce, ................................................... 92
Mushroom sauce, ................................................. 93
Common sauce, ................................................... 93
To melt butter, ................................................. 93
Caper sauce, .................................................... 94
Oyster catsup, .................................................. 94
Celery vinegar, ................................................. 95
VEGETABLES.
To dress salad, ................................................. 95
To boil potatos, ................................................ 96
To fry sliced potatos, .......................................... 97
Potatos mashed, ................................................. 98
Potatos mashed with onions, ..................................... 98
To roast potatos, ............................................... 98
To roast potatos under meat, .................................... 98
Potato balls, ................................................... 99
Jerusalem artichokes, ........................................... 99
Cabbage, ........................................................ 99
Savoys, ......................................................... 100
Sprouts and young greens, ....................................... 100
Asparagus, ...................................................... 100
Sea-kale, ....................................................... 101
To scollop tomatos, ............................................. 101
To stew tomatos, ................................................ 101
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