BEEF.
| Page | |
| To choose Beef | [184] |
| When in season | [184] |
| To roast Sirloin or Ribs of Beef | [184] |
| Roast Rump of Beef | [186] |
| To roast part of a Round of Beef | [186] |
| To roast a Fillet of Beef | [187] |
| Roast Beef Steak | [187] |
| To broil Beef Steaks | [187] |
| Beef Steaks à la Française (Entrée) | [188] |
| Beef Steaks à la Française (another receipt) (Entrée) | [189] |
| Stewed Beef Steak (Entrée) | [189] |
| Fried Beef Steaks | [189] |
| Beef Stewed in its own Gravy (good and wholesome) | [189] |
| Beef or Mutton Cake (very good) (Entrée) | [190] |
| German Stew | [190] |
| Welsh Stew | [191] |
| A good English Stew | [191] |
| To stew Shin of Beef | [192] |
| French Beef à la Mode (common receipt) | [192] |
| Stewed Sirloin of Beef | [193] |
| To stew a Rump of Beef | [194] |
| Beef Palates (Entrée) | [197] |
| Beef Palates (Neapolitan mode) | [195] |
| Stewed Ox-tails (Entrée) | [195] |
| Broiled Ox-tail (good) (Entrée) | [195] |
| To salt and pickle Beef in various ways | [196] |
| To salt and boil a round of Beef | [196] |
| Hamburgh Pickle for Beef, Hams, and Tongues | [197] |
| Another Pickle for Tongues, Beef, and Hams | [197] |
| Dutch, or Hung Beef | [197] |
| Collared Beef | [198] |
| Collared Beef (another receipt) | [198] |
| A common receipt for Salting Beef | [198] |
| Spiced Round of Beef (very highly flavoured) | [199] |
| Spiced Beef (good and wholesome) | [199] |
| A miniature Round of Beef | [199] |
| Beef Roll, or Canellon de Bœuf (Entrée) | [201] |
| Minced Collops au Naturel (Entrée) | [201] |
| Savoury minced Collops (Entrée) | [201] |
| A richer variety of minced Collops (Entrée) | [202] |
| Scotch minced Collops | [202] |
| Beef Tongues | [202] |
| Beef Tongues (a Suffolk receipt) | [203] |
| To dress Beef Tongues | [203] |
| Bordyke receipt for stewing a Tongue | [203] |
| To roast a Beef Heart | [204] |
| Beef Kidney | [204] |
| Beef Kidney, a plainer way | [205] |
| An excellent hash of cold Beef or Mutton | [205] |
| A common hash of cold Beef or Mutton | [205] |
| Breslaw of Beef (good) | [206] |
| Norman Hash | [206] |
| French receipt for hashed Bouilli | [206] |
| Baked minced Beef | [207] |
| Saunders | [207] |
| To boil Marrow-bones | [207] |
| Baked Marrow-bones | [208] |
| Clarified Marrow for keeping | [208] |
| Ox-cheek stuffed and baked | [208] |
CHAPTER XI.
VEAL.
| Page | |
| Different joints of Veal | [209] |
| When in season | [209] |
| To take the hair from a Calf’s Head with the skin on | [210] |
| Boiled Calf’s Head | [210] |
| Calf’s Head, the Warder’s way (an excellent receipt) | [211] |
| Prepared Calf’s Head (the Cook’s receipt) | [211] |
| Burlington Whimsey | [212] |
| Cutlets of Calf’s Head (Entrée) | [213] |
| Hashed Calf’s Head (Entrée) | [213] |
| Cheap hash of Calf’s Head | [213] |
| To dress cold Calf’s Head, or Veal, à la maître d’hôtel (English receipt). (Entrée) | [214] |
| Calf’s Head Brawn (Author’s receipt) | [215] |
| To roast a Fillet of Veal | [216] |
| Fillet of Veal, au Béchamel, with Oysters | [216] |
| Boiled Fillet of Veal | [217] |
| Roast Loin of Veal | [217] |
| Boiled Loin of Veal | [218] |
| Stewed Loin of Veal | [218] |
| Boiled Breast of Veal | [218] |
| To roast a Breast of Veal | [219] |
| To bone a Shoulder of Veal, Mutton, or Lamb | [219] |
| Stewed Shoulder of Veal (English receipt) | [219] |
| Roast Neck of Veal | [220] |
| Neck of Veal à la Créme, or au Béchamel | [220] |
| Veal Goose (City of London receipt) | [220] |
| Knuckle of Veal, en ragout | [221] |
| Boiled Knuckle of Veal | [221] |
| Knuckle of Veal, with Rice or Green Peas | [221] |
| Small Pain de Veau, or Veal Cake (Entrée) | [222] |
| Bordyke Veal Cake (good.) (Entrée) | [222] |
| Fricandeau of Veal (Entrée) | [223] |
| Spring stew of Veal (Entrée) | [224] |
| Norman Harrico | [224] |
| Plain Veal Cutlets (Entrée) | [225] |
| Veal Cutlets à l’Indienne, or Indian fashion (Entrée) | [225] |
| Veal Cutlets, or Collops, à la Française (Entrée) | [226] |
| Scotch Collops (Entrée) | [226] |
| Veal Cutlets, à la mode de Londres, or London fashion (Entrée) | [226] |
| Sweetbreads, simply stewed, fricasseed, or glazed (Entrées) | [227] |
| Sweetbread Cutlets (Entrée) | [227] |
| Stewed Calf’s Feet (cheap and good) | [228] |
| Calf’s Liver stoved or stewed | [228] |
| To roast Calf’s Liver | [229] |
| Blanquette of Veal, or Lamb, with Mushrooms (Entrée) | [229] |
| Minced Veal (Entrée) | [230] |
| Minced Veal with Oysters (Entrée) | [231] |
| Veal Sydney (good) | [231] |
| Fricasseed Veal (Entrée) | [231] |
| Small Entreés of Sweetbreads, Calf’s Brains and Ears, &c. | [232] |
CHAPTER XII.
MUTTON AND LAMB.
| Page | |
| Different joints of Mutton | [233] |
| When in season | [233] |
| To choose Mutton | [233] |
| To roast a Haunch of Mutton | [234] |
| Roast Saddle of Mutton | [235] |
| To roast a Leg of Mutton | [235] |
| Superior receipt for roast Leg of Mutton | [235] |
| Braised Leg of Mutton | [236] |
| Leg of Mutton boned and forced | [236] |
| A boiled Leg of Mutton, with Tongue and Turnips (an excellent receipt) | [237] |
| Roast or stewed Fillet of Mutton | [238] |
| To roast a Loin of Mutton | [238] |
| To dress a Loin of Mutton like Venison | [239] |
| Roast Neck of Mutton | [239] |
| To Roast a Shoulder of Mutton | [239] |
| The Cavalier’s broil | [240] |
| Forced Shoulder of Mutton | [240] |
| Mutton Cutlets stewed in their own Gravy | [240] |
| To broil Mutton Cutlets (Entrée) | [241] |
| China Chilo | [241] |
| A good family stew of Mutton | [242] |
| An Irish stew | [242] |
| A Baked Irish stew | [243] |
| Cutlets of cold Mutton | [243] |
| Mutton Kidneys à la Française (Entrée) | [243] |
| Broiled Mutton Kidneys | [244] |
| Oxford receipt for Mutton Kidneys (Breakfast dish or Entrée) | [244] |
| To roast a Fore Quarter of Lamb | [244] |
| Saddle of Lamb | [245] |
| Roast Loin of Lamb | [245] |
| Stewed Leg of Lamb, with white Sauce (Entrée) | [245] |
| Loin of Lamb stewed in butter (Entrée) | [246] |
| Lamb or Mutton Cutlets, with Soubise Sauce (Entrée) | [246] |
| Lamb Cutlets in their own Gravy | [246] |
| Cutlets of cold Lamb | [246] |
CHAPTER XIII.
PORK.