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