Page
Different joints of Pork[247]
When in season[247]
To choose Pork[247]
To melt Lard[248]
To preserve unmelted Lard for many months[248]
To roast a Sucking Pig[249]
Baked Pig[250]
Pig à la Tartare (Entrée)[250]
Sucking Pig, en blanquette (Entrée)[250]
To roast Pork[251]
To roast a Saddle of Pork[251]
To broil or fry Pork Cutlets[251]
Cobbett’s receipt for curing Bacon[252]
A genuine Yorkshire receipt for curing Hams and Bacon[253]
Kentish mode of cutting up and curing a Pig[254]
French Bacon for larding[254]
To pickle Cheeks of Bacon and Hams[257]
Monsieur Ude’s receipt for Hams superior to Westphalia[255]
Super-excellent Bacon[256]
Hams (Bordyke receipt)[256]
To boil a Ham[256]
To garnish and ornament Hams in various ways[257]
French receipt for boiling a Ham[258]
To bake a Ham[258]
To boil Bacon[259]
Bacon broiled or fried[259]
Dressed Rashers of Bacon[259]
Tonbridge Brawn[260]
Italian Pork Cheese[260]
Sausage-meat Cake, or Pain de Porc Frais[261]
Sausages[261]
Kentish Sausage-meat[261]
Excellent Sausages[262]
Pounded Sausage-meat (very good)[262]
Boiled Sausages (Entrée)[262]
Sausages and Chestnuts (an excellent dish.) (Entrée)[262]
Truffled Sausages, or Saucisses aux truffles[263]

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]

CHAPTER XV.

GAME.

Page
To choose Game[281]
To roast a Haunch of Venison[282]
To stew a Shoulder of Venison[283]
To Hash Venison[284]
To roast a Hare[284]
Roast Hare (superior receipt)[285]
Stewed Hare[286]
To roast a Rabbit[286]
To boil Rabbits[286]
Fried Rabbit[287]
To roast a Pheasant[287]
Boudin of Pheasant, à la Richelieu (Entrée)[288]
To roast Partridges[288]
Boiled Partridges[289]
Partridges with Mushrooms[289]
Broiled Partridge (breakfast dish)[290]
Broiled Partridge (French receipt)[290]
The French, or Red-legged Partridge[290]
To roast the Landrail or Corn-Crake[291]
To roast Black Cock and Gray Hen (and when in season)[291]
To roast Grouse[292]
A salmi of Moorfowl, Pheasants, or Partridges (Entrée)[292]
French salmi, or hash of Game (Entrée)[292]
To roast Woodcocks or Snipes (and their season)[293]
To roast the Pintail or Sea-Pheasant, with the season of all Wild Fowl[294]
To roast Wild Ducks[294]
A salmi or hash of Wild Fowl[294]

CHAPTER XVI.

CURRIES, POTTED MEATS, ETC.

Page
Remarks on Curries[296]
Mr. Arnott’s Currie Powder[297]
Mr. Arnott’s Currie[297]
A Bengal Currie[298]
A dry Currie[298]
A common Indian Currie[299]
Selim’s Curries (Captain White’s)[300]
Curried Macaroni[300]
Curried Eggs[301]
Curried Sweetbreads[301]
Curried Oysters[302]
Curried Gravy[302]
Potted Meats[303]
Potted Ham (an excellent receipt)[304]
Potted Chicken, Partridge, or Pheasant[305]
Potted Ox Tongue[305]
Potted Anchovies[306]
Lobster Butter (Chapter [VI.])
Potted Shrimps or Prawns (delicious)[306]
Potted Mushrooms (see Chapter [XVII].)
Moulded Potted Meat or Fish, for the second course[306]
Potted Hare[307]