CHAPTER XIV.
POULTRY.
| Page | |
| To choose Poultry | [264] |
| To bone a Fowl or Turkey without opening it | [265] |
| Another mode of boning a Fowl or Turkey | [265] |
| To bone Fowls for Fricassees, Curries, and Pies | [266] |
| To roast a Turkey | [267] |
| To boil a Turkey Poult | [267] |
| Turkey boned and forced (an excellent dish) | [268] |
| Turkey à la Flamande, or dinde Poudrée | [270] |
| To roast a Turkey | [270] |
| To roast a Goose (and when in season) | [271] |
| To roast a green Goose | [271] |
| To roast a Fowl | [272] |
| Roast Fowl (a French receipt) | [272] |
| To roast a Guinea Fowl | [272] |
| Fowl à la Carlsfors (Entrée) | [273] |
| Boiled Fowls | [273] |
| To broil a Chicken or Fowl | [274] |
| Fricasseed Fowls or Chickens (Entrée) | [274] |
| Chicken Cutlets (Entrée) | [275] |
| Cutlets of Fowls, Partridges, or Pigeons (French receipt) (Entrée) | [275] |
| Fried Chicken, à la Malabar (Entrée) | [275] |
| Hashed Fowl (Entrée) | [276] |
| French, and other receipts for minced Fowl (Entrée) | [276] |
| Minced Fowl (French receipt) (Entrée) | [275] |
| Fritot or Friteau of cold Fowls (Entrée) | [277] |
| Scallops of Fowls au Béchamel (Entrée) | [277] |
| Grillade of cold Fowls | [277] |
| Fowls à la Mayonnaise | [278] |
| To roast Ducks (and when in season) | [278] |
| Stewed Duck (Entrée) | [278] |
| To roast Pigeons (and when in season) | 279 |
| Boiled Pigeons | [279] |