MUTTON, BEEF AND HAMS
- Beef, Brisket, Boiled and Stuffed, [61]
- Beef, Round, Stewed, [61]
- Beef, Round, a la Baronne, [62]
- Beef, Steak, to Fry as if Broiled, [62]
- Beef, Steak, Roasted, [63]
- Beef, To Roast in Stove, [63]
- Boiling, Remarks on, [59]
- Daube Glacee of Beef, [60]
- Ham, Baked, [59]
- Ham, Stuffed, [59]
- Ham, to Boil, [60]
- Mutton, Haunch, [64]
- Mutton, Leg of, Boiled, [64]
- Mutton, Leg of, Roast, [64]
- Mutton, Stuffed with Mushrooms, [64]
- Mutton, to Taste like Venison, [65]
FOWLS AND GAME
- Chicken, Boiled, [66]
- Chicken, Boiled, with Stuffing, [67]
- Chicken, Broiled, [69]
- Chicken, Cold, Scalloped, [69]
- Chicken, Country Fried, [66]
- Chicken, Curry, [69]
- Chicken Fricassee a la Marenga, [68]
- Chicken Pie a la Reine, [69]
- Chicken Pie, Plain, [70]
- Chicken Pot Pie, [70]
- Chicken, Roast, [68]
- Chicken, Stew or Fricassee, [67]
- Chicken, Saute, with Oyster Sauce, [68]
- Duck, Canvas Back, [76]
- Duck, Roast, [75], [77]
- Duck, to Stew with Green Peas, [76]
- Duck, Tame and Wild, [75]
- Duck, Wild, [77]
- Game, Venison, etc., Remarks on, [78]
- Goose, with Chestnuts a la Chipolita, [78]
- Goose, Roast, with Sage and Onion, [77]
- Goose, Wild, [77]
- Hare or Rabbit, Roast, [80]
- Partridge, [80]
- Pigeon Pie, [80]
- Pie, Squirrel or Rabbit, [79]
- Pie, Rice Bird, [80]
- Pie, Roast, [81]
- Pie, Pigeon, [80]
- Pig, Roast, [81]
- Quails, [80]
- Rice-Bird Pie, [80]
- Teal, Broiled, [77]
- Turkey, Boiled, with Celery Sauce, [74]
- Turkey, Boiled, with Oyster Sauce, [74]
- Turkey, Boned, [71]
- Turkey, to Roast, [72]
- Turkey, Roast a la Perigord, [73]
- Turkey, Wild, [72]
- Venison Steak, [79]
- Venison Pasty, [79]
VEGETABLES
- Artichokes, Burr, [89]
- Asparagus on Toast, [87]
- Asparagus with Cream, [88]
- Beans, Snap, Stewed and Boiled, [89]
- Beans, Lima, or Butter, [90]
- Beets, Boiled, [92]
- Cabbage, Stewed, [91]
- Cauliflower, with White Sauce, [91]
- Corn, Green, on Cob, [84]
- Corn, Green, Stewed, [84]
- Corn, Green, Fritters, [85]
- Corn Oysters, [85]
- Corn Pudding, [85]
- Egg Plant, [88]
- Macaroni in a Mould, [92]
- Macaroni and Grated Cheese, [93]
- Mushrooms, Stewed, on Toast, [88]
- Okra and Corn Fricassee, [85]
- Okra or Gombo, to Cook, [86]
- Onions, Boiled and Fried, [84]
- Parsnip Fritters, [92]
- Peas, Green English, to Stew, [89]
- Peas, Marrowfat, [90]
- Potatoes, [83]
- Potatoes, Croquets, [83]
- Potatoes, Fried, [83]
- Potatoes, Irish, Mashed and Browned, [82]
- Potato, Irish, Stewed, [82]
- Potato, Puffs, [82]
- Potato, Sweet, [83]
- Pumpkin, with Salt Meat, [91]
- Salsify, Fried in Batter, [86]
- Spinach, to Cook, [87]
- Squash, Stewed, [90]
- Squash, Summer, Stewed, [91]
- Succotash, [85]
- Tomatoes, to Broil, [87]
- Tomatoes, Stuffed, [86]
- Tomatoes, Stewed, [87]
- Turnips, to Cook, [84]
EGGS, OMELETS, ETC.
- Eggs au Gratin, for Lent, [95]
- Eggs, Boiled, Soft or Hard, [94]
- Eggs, Poached, with Toast and Anchovy Paste, [95]
- Eggs, Poached, and Ham, [96]
- Eggs, with Browned Butter and Vinegar, [96]
- Omelet, Delicious, [99]
- Omelet, for One Person, [97]
- Omelet, Spanish, [99]
- Omelet, with Green Onion, [97]
- Omelet, with Oysters, [100]
- Omelet, with Parmesan Cheese, [97]
- Omelet, with Sugar, [98]
- Omelet au Naturel, [96]
- Omelet, Soufflee, [98]
- Omelet, Soufflee, in mould, [98]
SALADS AND RELISHES
- Catsup, Mushroom, [101]
- Catsup, Tomato, [102]
- Celery, etc., Vinegar, [102]
- Garnishes, [101]
- Jambolaya of Fowls and Rice, [106]
- Salad, Chicken, French, [103]
- Salad, Chicken, Small, [104]
- Salad, Potato, [105]
- Salad, Tomato, with or without Shrimp, [105]
- Slaw, Cold, with Hot Sauce, [106]
- Slaw, Cold, Plain, [106]
- Thyme, etc., Flavor, [101]
- Tomato Catsup, [102], [103]
- Tomato, Green, Soy, [102]