C O N T E N TS.
pag.
Rules to be observed in roasting12
Beefib
Muttonib
Porkib
Directions concering beef, mutton, and porkib
Veal13
House-lambib
A pigib
A hareib
A turkeyib
A gooseib
Fowls14
Tame ducksib
Teal, wigeon, &c.ib
Wild ducksib
Woodcocks, snipes, and partridgesib
Pigeons and larksib
Directions concerning poultryib
To keep meat hotib
To dress greens, roots, &c.15
To dress spinachib
To dress cabbages, &c.15
To dress carrotsib
To dress turnips16
To dress parsnipsib
To dress brokalaib
To dress potatoesib
To dress cauliflowers17
To dress French beansib
To dress artichokesib
To dress asparagusib
Directions concerning garden things18
To dress beans and baconib
To make gravy for a turkey or any sort of fowlib
To draw mutton, beef, or veal gravyib
To burn butter for thickening of sauce19
To make gravyib
To make gravy for soops, &c.ib
To bake a leg of beef20
To bake an ox's headib
To boil pickled porkib
CHAP. II.
Made-dishes.
pag.
To dress Scotch collops21
To dress white Scotch collops, &c.ib
To dress a fillet of veal with collops, &c. ibib
To make force-meat ballsib
Truffles and morels, good in sauces and soop22
To stew ox palatesib
To ragoo a leg of muttonib
To make a brown fricasey22
To make a white fricasey23
To fricasey chickens, rabbits, lamb, veal, &c.ib
A second way to make a white fricaseyib
A third way of making a white fricasey24
To fricasey rabbits, lamb, sweetbreads, or tripeib
An-
