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Classic
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page XV
Page N Neck of Veal, roast . . . . . 117 P Paprican (Hungarian dish) . . 122 R
Ribs of Veal, stewed . . . . 120 Roast Veal Ragout . . . . . . 128 Roast Veal,
warmed over, a la Gourmand . . . . . . . 128 Roast Veal, warmed over . . . 127
S Sausages of small Meatballs made of Cold Veal Roast . 127 Sweetbreads . . .
. . . . . . 124 Sweetbread Fritters . . . . . 120 Page V Veal Roll, stuffed .
. . . . 122 Veal Cutlets . . . . . . . . 121 Veal Forcemeat Sausage . . . 126
Veal Kettle Roast . . . . . . 118 Veal Roast for invalids . . . 128 Veal Rolls
. . . . . . . . . 125 Veal Stew or Fricassee . . . 121 Veal Sweetbreads for
invalids 129 Veal Sweetbread Pudding for invalids . . . . . . . . . 129 Veal
Steak, Vienna (Wiener- Schnitzel) . . . . . . . . . 121 Veal Tongue for
invalids . . 129 Veal Steak for invalids . . . 128 Veal Kidney Fritters . . .
. 120 III.-IV. MUTTON. HARES. Page H Hare, Brown Ragout (Kanin- chenpfeffer) .
. . . . . . 137 Hare Soup, English . . . . . 135 Hare, roasted . . . . . . .
136 Hare Fricassee (White Ra- gout) . . . . . . . . . . . 137 Hare, tame,
roasted like Wild Hare . . . . . . . . . 136 L Lamb Fricassee with Capers and
Anchovy . . . . . . . 133 Lamb Chops for invalids . . . 134 M Mutton Chops,
broiled . . . . 132 Mutton sliced, fried . . . . 134 Mutton Curry . . . . . .
. . 134 Page Mutton and Lamb Chops . . . . 132 Mutton Fricassee . . . . . .
133 Mutton, Leg of, stewed . . . 131 Mutton Ragout . . . . . . . . 133 Mutton,
remnants, with Pick- les . . . . . . . . . . . . . 134 Mutton, stewed with
Claret . 132 R Ragout of Roast or Boiled Mutton . . . . . . . . . . 134 Roast
Lamb . . . . . . . . . 131 Roast Leg of Mutton . . . . . 131 S Saddle of Lamb
Roasted like Venison . . . . . . . . . 132 Saddle or Leg of Mutton pre- pared
like Game . . . . . 129
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