CONTENTS.
SOUPS.
Asparagus soup
Beef soup
Gravy soup
Soup with Bouilli
Veal soup
Oyster soup
Barley soup
Dried pea soup
Green pea soup
Ochra soup
Hare or Rabbit soup
Soup of any kind of old fowl
Catfish soup
Onion soup
To dress turtle
For the soup
Mock turtle soup of calf's head
BEEF.
Directions for curing beef
To dry beef for summer use
To corn beef in hot weather
Important observations on roasting, boiling, frying, &c.
Beef a-la-mode
Brisket of beef baked
Beef olives
To stew a rump of beef
A fricando of beef
An excellent method of dressing beef
To collar a flank of beef
To make hunter's beef
A nice little dish of beef
Beef steaks
To hash beef
Beef steak pie
Beef a-la-daube
VEAL.
Directions for the pieces in the different quarters of veal
Veal cutlets from the fillet or leg
Veal chops
Veal cutlets
Knuckle of veal
Baked fillet of veal
Scotch collops of veal
Veal olives
Ragout of a breast of veal
Fricando of veal
To make a pie of sweetbreads and oysters
Mock turtle of calf's head
To grill a calf's head
To collar a calf's head
Calf's heart, a nice dish
Calf's feet fricassee
To fry calf's feet
To prepare rennet
To hash a calf's head
To bake a calf's head
To stuff and roast calf's liver
To broil calf's liver
Directions for cleaning calf's head and feet
LAMB.
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