The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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590
INDEX,
Different Ways to Cook Meat
90
lamb's head
102
lamb's head minced
102
lamb, to keep in summer
104
marinade
91
marinaded lamb's feet
91
moulded minced veal
99
minced veal
99
pig's heartlet
94
pig's pettitoes
103
potted cooked beef
98
rib of beef bones.
92
salt beef
96
smothered beefsteak
93
sheep's feet
103
steak a la mode
90
stewed ox kidneys
104
to bake a fillet of veal
94
to fry liver, etc
95
to fry veal
93
to roast veal
93
to bake a fresh beef tongue
i
95
to boil a salt tongue,
95
to boil a calf's head
95
to boil corn beef.
97
to pot beef or mutton
99
to fry kidneys
104
tripe, Lyonnaise fashion
96
veal a la modi
9i
veal stuffing
93
veal cutlets
101
veal
101
veal loaf
101
Directions for Carving Fish
57
carving salmon
57
cod's head
57
mackerels
58
soles
57
turbot
58
Direction for Carving Fowls and
Game
122
guinea chicken
123
geese and ducks
[23
hare or rabbit
[24
Directions for Carving grouse
123
pheasant
123
pigeons, larks, etc
124
roast or boiled chicken
122
snipe
123
when a cold roast fowl
123
woodcock
123
Directions for Carving Joints
121
a loin of veal
122
breast of veal
122
fore quarter of lamb
121
haunch of mutton
121
in carving a shoulder, etc
122
the saddle of mutton
121
Dried Fruits
475
citron, to dry
475
figs, drying
475
Dishes of Royalty
518
bacon, to preserve
519
baked pears
519
boiled chicken
518
carp, blue
520
Easau's mess of pottage.
519
egg plum pudding,
520
fritters
519
legs of fowls like pears
519
minced kidneys
518
quarter of a lamb
518
royal loaves
520
Russian turn-over
520
sailor sausages
519
sauce for poached eggs
520
snow balls
519
stuffing for goose.
520
turkey, roasted
518
turnip ragout
520
wells
519
Duchess of Sunderland Recipes
377
apple jelly
382
apple jelly, the best way to
make
382
brandy, cherry
384
brandy, currant
384
cake, Dutch
380