THE
CONTENTS.
CHAP.I.
Of Roasting, Boiling, &c.
pag.
BEEF2
Mutton and lambib
Vealib
Pork3
To roast a pigib
Different sorts of sauce for a pig4
To roast the hind quarter of a pig, lamb fashionib
To bake a pigib
To melt butter5
To roast geese, turkies, &c.ib
Sauce for a gooseib
Sauce for a turkeyib
Sauce for fowlsib
Sauce for ducksib
Sauce for pheasants and partridgesib
Sauce for larksib
To roast woodcocks and snipes6
To roast a pigeonib
To broil a pigeonib
Directions for geese and ducksib
To roast a hareib
Different sorts of sauce for a hare7
To broil steaksib
Directions concerning the sauce for steaks8
General directions concerning broilingib
General directions concerning boilingib
To boil a hamib
To boil a tongueib
To boil fowls and house-lamb9
Sauce for a boil'd turkeyib
Sauce for a boil'd gooseib
Sauce for boiled ducks or rabbitsib
To roast venison10
Different sorts of sauce for venisonib
To roast mutton, venison fashionib
To keep venison or hare sweet, or to make them fresh when they stinkib
To roast a tongue or udder11
To roast rabbitsib
To roast a rabbit hare fashionib
Turkies, pheasants, &c. may be lardedib
To roast a fowl, pheasant fashionib
Rules
