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Classic
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page XVII
Page G Game Hash . . . . . . . . . . 153 Game Headcheese . . . . . . . 153
General rules for the disposi- tion and preparation of Game . . . . . . . . .
. . . 147 Goose Giblets . . . . . . . . 171 Goose Giblets in Westphalian style
. . . . . . . . . . 170 Goose in jelly . . . . . . . 170 Goose Liver, fried .
. . . . 170 Goose Neck, stuffed . . . . . 172 Goose Ragout . . . . . . . . 172
Goose, roasted . . . . . . . 169 H Hare Ragout (Hasenpfeffer) 150 Hare, roast
. . . . . . . . . 149 Hare, stewed and steamed . . 150 Hen-turkey in a
Fricassee Sauce . . . . . . . . . . 159 P Patridge Cutlets for invalids 176
Partridges, Grouse or Prairie Chickens . . . . . . . . . 173 Partridges in
Saxony style . 174 Pheasants with Macaroni . . . 173 Pheasants with Sourkraut
. . 173 Pheasant, roasted . . . . . . 172 Pigeons, roasted . . . . . . 166
Page Pigeons with Asparagus Tips 166 Poultry, remnants, minced for invalids .
. . . . . . . 177 Prairie Chickens with Gravy. cold . . . . . . . . . . 174 S
Salmi of Snipe, Grouse and Wild Ducks . . . . . . . . 176 Snipe, roasted . . .
. . . . 174 Spring Chicken, roasted . . . 161 Spring Chicken and Pigeon Ragout
. . . . . . . . . . 163 Spring Chicken in Sauce . . . 164 I To Bone Poultry .
. . . . . . 157 Turkey, roasted . . . . . . . 158 Turkey with Forcemeat . . .
. 158 Turkey in Vienna style . . . 159 V Venison Chops, (Mailaender
Rehrippchen) . . . . . . . . 152 Venison Ragout . . . . . . . 152 Venison,
Roast Haunch of . . 151 Venison, Roast Loin of . . . 151 Venison, stewed
shoulder of 153 W Wild Duck . . . . . . . . . . 169 Wild Goose . . . . . . . .
. 173 Division E.--Meat and Game Pies, etc. I. LARGE MEAT PIES. Page C Crab
Pie or Fricassee . . . . 188 E Eel Pie . . . . . . . . . . 190 F Fine Meat Pie
. . . . . . . . 188 Forcemeat Pie . . . . . . . . 187 Fresh Fish Pie . . . . .
. . 188
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