[To roast the fore-quarter, &c.]
[Baked lamb]
[Fried lamb]
[To dress lamb's head and feet]
[Boiled leg of mutton]
[Roasted leg of mutton]
[Baked leg of mutton]
[Steaks of a leg of mutton]
[To harrico mutton]
[Mutton chops]
[Boiled breast of mutton]
[Breast of mutton in ragout]
[To grill a breast of mutton]
[Boiled shoulder of mutton]
[Shoulder of mutton with celery sauce]
[Roasted loin of mutton]
[To cure bacon]
[To make souse]
[To roast a pig]
[To barbecue shote]
[To roast a fore-quarter of shote]
[To make shote cutlets]
[To corn shote]
[Shote's head]
[Leg of pork with pease pudding]
[Stewed chine]
[To toast a ham]
[To stuff a ham]
[Soused feet in ragout]
[To make sausages]
[To make black puddings]
[A sea pie]
[To make paste for the pie]
[Bologna sausages]
[To cure herrings]
[To bake sturgeon]
[To make sturgeon cutlets]
[Sturgeon steaks]
[To boil sturgeon]
[To bake a shad]
[To boil a shad]
[To roast a shad]
[To broil a shad]
[To boil rock fish]
[To fry perch]
[To pickle oysters]
[To make a curry of catfish]
[To dress a cod's head and shoulders]
[To make sauce for the cod's head]
[To dress a salt cod]
[Matelote of any kind of firm fish]
[Chowder, a sea dish]
[To pickle sturgeon]
[To caveach fish]
[To dress cod fish]
[Cod fish pie]
[To dress any kind of salted fish]
[To fricassee cod sounds and tongues]
[An excellent way to dress fish]
[Fish a-la-daub]
[Fish in jelly]
[To make egg sauce for a salt cod]
[To dress cod sounds]
[To stew carp]
[To boil eels]
[To pitchcock eels]
[To broil eels]
[To scollop oysters]
[To fry oysters]
[To make oyster loaves]
[To roast a goose]
[To make sauce for a goose]
[To boil ducks with onion sauce]
[To make onion sauce]
[To roast ducks]
[To boil a turkey with oyster sauce]
[To make sauce for a turkey]
[To roast a turkey]
[To make sauce for a turkey]
[To boil fowls]
[To make white sauce for fowls]
[Fricassee of small chickens]
[To roast large fowls]
[To make egg sauce]
[To boil young chickens]
[To roast young chickens]
[Fried chickens]
[To roast woodcocks or snipes]
[To roast wild ducks or teal]
[To boil pigeons]
[To roast pigeons]
[To roast partridges or any small birds]
[To broil rabbits]
[To roast rabbits]
[To stew wild ducks]
[To dress ducks with juice of oranges]
[To dress ducks with onions]
[To roast a calf's head]
[To make a dish of curry after the East Indian manner]
[Dish of rice to be served up with the curry, in a dish by itself]
[Ochra and tomatos]
[Gumbo--a West India dish]
[Pepper pot]
[Spanish method of dressing giblets]
[Paste for meat dumplins]
[To make an ollo--a Spanish dish]
[Ropa veija--Spanish]
[Chicken pudding, a favourite Virginia dish]
[To make polenta]
[Macaroni]
[Mock macaroni]
[To make croquets]
[To make vermicelli]
[Common patties]
[Eggs in croquets]
[Omelette souffle]
[Fondus]
[A nice twelve o'clock luncheon]
[Eggs a-la-creme]
[Sauce a-la-creme for the eggs]
[Cabbage a-la-creme]
[To make an omelette]
[Omelette--another way]
[Gaspacho--Spanish]
[Eggs and tomatos]
[To fricassee eggs]