Page:Art of Cookery 1774 edition.djvu/16



Rules to be observed in roasting

Beef

Mutton

Pork

Directions concering beef, mutton, and pork

Veal

House-lamb

A pig

A hare

A turkey

A goose

Fowls

Tame ducks

Teal, wigeon, &c.

Wild ducks

Woodcocks, snipes, and partridges

Pigeons and larks

Directions concerning poultry

To keep meat hot

To dress greens, roots, &c.

To dress spinach

To dress cabbages, &c.

To dress carrots

To dress turnips

To dress parsnips

To dress brokala

To dress potatoes

To dress cauliflowers

To dress French beans

To dress artichokes

To dress asparagus

Directions concerning garden things

To dress beans and bacon

To make gravy for a turkey or any sort of fowl

To draw mutton, beef, or veal gravy

To burn butter for thickening of sauce

To make gravy

To make gravy for soops, &c.

To bake a leg of beef

To bake an ox's head

To boil pickled pork

To dress Scotch collops To dress white Scotch collops, &c. To dress a fillet of veal with collops, &c. ib To make force-meat balls

Truffles and morels, good in sauces and soop

To stew ox palates To ragoo a leg of mutton

To make a brown fricasey

To make a white fricasey

To fricasey chickens, rabbits, lamb, veal, &c. A second way to make a white fricasey A third way of making a white fricasey To fricasey rabbits, lamb, sweetbreads, or tripe An-