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Classic
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page 507
PAGE
Clam Fritters................................ 68
Clam Chowder................................. 68
Scalloped Clams.............................. 69
Scallops..................................... 69
Frogs Fried.................................. 69
Frogs Stewed................................. 69
POULTRY AND GAME.
Roast Turkey................................. 71
Dressing or Stuffing for Fowls............... 72
Oyster Dressing or Stuffing.................. 72
Boiled Turkey................................ 73
Turkey Scallop............................... 73
Turkey Hashed................................ 73
Turkey Warmed Over........................... 73
Boned Turkey................................. 74
Roast Goose.................................. 74
Roast Chicken................................ 74
Boiled Chicken............................... 75
Steamed Chicken.............................. 75
Fricassee Chicken............................ 75
Stewed Whole Spring Chicken.................. 76
Pickled Chicken.............................. 76
Rissoles of Chicken.......................... 76
Chicken Patties.............................. 77
To Broil Chicken............................. 77
Chicken Pie.................................. 77
Fried Chicken................................ 78
Fried Chicken la Italienne.......... 78
Chicken Croquettes, No. 1.................... 78
Chicken Croquettes, No. 2.................... 79
To Fry Croquettes............................ 79
Pressed Chicken.............................. 79
Chicken Lunch for Travelling................. 79
Potted Chicken............................... 80
Scalloped Chicken............................ 80
Breaded Chicken.............................. 80
Broiled Chicken on Toast..................... 80
Curry Chicken................................ 81
Chicken Pot-pie, No. 1....................... 81
Chicken Pot-pie, No. 2....................... 82
Chicken Stewed, with Biscuit................. 82
Chicken Dressed as Terrapin.................. 82
Chicken Roly-poly............................ 83
Chicken Turnovers............................ 83
Chicken Pudding.............................. 83
Chicken and Maccaroni........................ 84
Roast Duck (Tame)............................ 84
Braised Ducks................................ 84
Stewed Duck.................................. 85
Duck Pie..................................... 85
Warmed up Duck............................... 85
Roast Wild Duck.............................. 85
Wild Ducks................................... 86
Canvas-back Duck............................. 86
Roast Pigeons................................ 86
Stewed Pigeons............................... 86
Pigeon Pie................................... 87
Broiled Pigeons or Squabs.................... 87
Squab Pot-pie................................ 87
Woodcock, Roasted............................ 87
Snipe........................................ 88
Reed Birds................................... 88
Roast Quail.................................. 88
To Roast Partridges, Pheasants, Quails, or
Grouse....................................... 88
Game Pie..................................... 88
Snow Birds................................... 89
Squirrel..................................... 89
Roast Hare or Rabbit......................... 89
Fricassee Rabbit............................. 89
Fried Rabbit................................. 90
Rabbit Pie................................... 90
Broiled Rabbits.............................. 90
Salami of Game............................... 90
Roast Haunch of Venison...................... 91
Broiled Venison Steak........................ 91
Baked Saddle of Venison...................... 91
Venison Pie or Pastry........................ 92
Venison Hashed............................... 92
Fried Venison Steak.......................... 93
MEATS.
Thawing Frozen Meat, etc..................... 95
To Keep Meat from Flies...................... 96
Roast Beef................................... 96
Yorkshire Pudding............................ 97
Beefsteak, No. 1............................. 97
Beefsteak, No. 2............................. 97
Beefsteak and Onions......................... 98
Beefsteak and Oysters........................ 98
To Fry Beefsteaks............................ 98
Pot Roast (Old Style)........................ 98
Spiced Beef (Excellent)...................... 99
Beef la Mode........................ 99
Tenderloin of Beef.......................... 100
Stewed Steak with Oysters................... 100
Smothered Beefsteak......................... 101
Beefsteak Rolls............................. 101
To Collar a Flank of Beef................... 101
Dried Beef.................................. 102
Beef Corned or Salted (Red)................. 102
Roast Beef Pie with Potato Crust............ 103
Roast Beef Pie.............................. 103
Beef Steak Pie.............................. 103
Frizzled Beef............................... 104
Flank Steak................................. 104
To Boil Corned Beef......................... 104
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