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Read Ebook: The Art of Cookery Made Easy and Refined by Mollard John
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Ebook has 1186 lines and 69632 words, and 24 pages
Ash?e sauce 45
Rump of beef a-la mode ib.
Baked beef 47
Marrow bones 48
Mutton rumps marinated ib.
To make marinate 49
Haricot mutton cutlets ib.
Fillet of mutton with cucumbers 50
Stewed cucumbers ib.
Cutlets a la Irish stew 53
Pork cutlets with red or white cabbage ib.
To stew cabbage 54
Pork cutlets with robert sauce ib.
To make robert sauce 55
Pork cutlets another way ib.
Fillet of pork roasted 56
Pigs feet and ears ib.
To prepare pigs feet and ears 57
Compotte of pigeons ib.
Pigeons a la craupidine 58
Pigeons glaized 59
Pigeons a la sousell ib.
Hashed calf's head 60
Breast of veal en gallentine 61
Breast of veal ragout ib.
Neck of veal en erison 62
Neck of veal larded 63
Veal cutlets larded ib.
Loin of veal a la cream 64
Veal tendrons 65
Celery sauce, , for veal, chickens, turkies,&c. 66
Celery sauce, , for pullets, &c. ib.
Veal cutlets au natural 67
Fricando veal 69
Sorrel sauce ib.
Veal olives 70
Breast of veal with oysters ib.
Lamb's head minced 71
Breast of lamb with benshamelle 72
To stew peas for sauce, for lamb, veal, chickens, &c. ib.
Lamb cutlets with cucumbers 74
Neck of lamb glaized 75
Onion sauce ib.
Lamb cutlets with tendrons ib.
Turnip sauce 76
Lamb cutlets with tendrons another way 77
Leg of lamb with oysters ib.
Currie 81
Plain rice to be eaten with currie 82
Pig's head currie 84
Directions for roasting ib.
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