The Century Cook Book

by Mary Ronald

• Remarks about mutton, [160].
• Roast leg of mutton, [162].
• Loin of mutton, [162].
• Saddle of mutton, [162].
• Rolled loin of mutton, [162].
• Shoulder of mutton stuffed, [163].
• Boiled mutton, [163].
• Caper sauce, [164].
• Ragout of mutton or lamb, [164].
• of Cold boiled mutton, [165].
• Irish stew, [165].
• Mutton chops, [165].
• Chops in paper cases, [166].
• à la Maintenon, [167].
• Spring lamb, [167].

[Veal.]

• Remarks about veal, [168].
• To roast fillet of veal, [168].
• Stuffed shoulder of veal, [168].
• Fricandeau of veal, [169].
• Veal cutlets, [169].
• A plain pot-pie, [169].
• Dumplings with baking-powder, [170].
• Dumplings with suet, [170].
• Jellied veal, [171].
• Veal loaf, [171].
• Veal scallop, [172].
• Liver and bacon, [172].
• Broiled liver, [172].
• Braised liver, [172].
• Stewed kidneys, [173].
• Tripe, [173].
• Calf’s heart, [174].
• Beef’s tongue, [174].
• Hot sliced tongue, [174].
• Cold tongue, [175].
• Jellied tongue, [175].
• Boiled calf’s head, [175].
• Calf’s head with vinaigrette sauce, [176].

[Pork.]

• Roast pork, [176].
• Fried apples, [176].
• Pork Chops, [177].
• Boiled ham, [177].
• Baked ham, [177].
• Broiled ham and eggs, [178].
• Ham and eggs à l’aurore, [178].
• Bacon, [178].

[CHAPTER V.]

[Poultry and Game.]

• Chickens, [179].
• To judge of chickens, [179].
• To clean and draw poultry, [180].
• To bone a fowl, [181].
• Roasted boned chicken, [182].
• Braised boned chicken, [182].
• Jellied boned chicken, [182].
• Forcemeat or stuffing for boned fowls, [183].
• To truss a fowl, [183].
• Roasted chicken, [184].
• Stuffing for fowls, [184].
• Chestnut stuffing, [185].
• Giblet sauce, [185].
• Boiled chicken, [185].
• Braised chicken, [186].
• Broiled chicken, [186].
• Fricasseed chicken, white and brown, [186].
• Fried chicken, [187].
• Chicken fritters, [187].
• Stuffed chicken or turkey legs, [188].
• Grilled bones, [188].
• Chicken à la Vienne, [189].
• Baltimore style, [189].
• Imperial, [189].
• Breasts with poulette sauce, [190].
• Chartreuse, [190].
• Soufflé, [190].
• Loaf, [191].
• Chaudfroid, [191].
• Mayonnaise, [192].
• English chicken pie (cold), [192].
• Turkey, [193].
• Galantine or boned turkey, [193].
• Roast goose, [194].
• Tame ducks, [195].

[Game.]

• Canvasbacks and redhead ducks, [196].
• Salmi of duck or game, [196].
• Potted pigeons, [197].
• Roasted pigeons or squabs, [197].
• Prairie chicken or grouse, roasted, [197].
• Quails roasted, [198].
• Broiled, [198].
• Snipe and woodcock, roasted, [198].
• Partridges, roasted and broiled, [199].
• Venison, [199].
• Steak, [199].