Page:Art of Cookery 1774 edition.djvu/15

 THE

I.

Of Roasting, Boiling, &c.

BEEF

Mutton and lamb

Veal

Pork

To roast a pig

Different sorts of sauce for a pig

To roast the hind quarter of a pig, lamb fashion

To bake a pig

To melt butter

To roast geese, turkies, &c.

Sauce for a goose

Sauce for a turkey

Sauce for fowls

Sauce for ducks

Sauce for pheasants and partridges

Sauce for larks

To roast woodcocks and snipes

To roast a pigeon

To broil a pigeon

Directions for geese and ducks

To roast a hare

Different sorts of sauce for a hare

To broil steaks

Directions concerning the sauce for steaks

General directions concerning broiling

General directions concerning boiling

To boil a ham

To boil a tongue

To boil fowls and house-lamb

Sauce for a boil'd turkey

Sauce for a boil'd goose

Sauce for boiled ducks or rabbits

To roast venison

Different sorts of sauce for venison

To roast mutton, venison fashion

To keep venison or hare sweet, or to make them fresh when they stink

To roast a tongue or udder

To roast rabbits

To roast a rabbit hare fashion

Turkies, pheasants, &c. may be larded

To roast a fowl, pheasant fashion Rules