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SOUPS.
Beef Soup Page 13 Consomm?, or Jelly Soup 14 Pease Soup ib. Maccaroni Soup ib. Chestnut Soup 15 Almond Soup ib. Lobster Soup ib. Oyster Soup 16 Green Peas Soup ib.
GRAVIES, OR ESSENCES.
Brown Gravy 17 White Gravy ib. Essence of Game ib. To Clarify Gravies or Essences 18 Velout?, or Velvet Essence ib.
SAUCES, &c.
Bechamel 19 Another Bechamel ib. Drawn Butter ib. Melted Butter, another way 20 Cold Sauce for Fish ib. Sauce for Vegetables ib. Pungent Sauce, or Sauce Piquante 21 Anchovy Sauce ib. Curry Sauce ib. Tomata Sauce ib. Cucumber Sauce 22 Bread Sauce ib. Sauce Robert ib. Shalot or Onion Sauce 23 Universal Sauce ib. Lobster Sauce ib. Spinach for coloring Green 24 Garlic Butter ib. Hazelnut Butter 24 Larding ib.
MEATS.
Veal ? la Mode 29 Veal Cutlets ib. Blanquette, or Fricassee of Veal 30 Godiveau ib. Calves' Liver baked ib. Calves' Liver fried 31 Veal Kidneys ib. Grillades ib. Liver Cake 32 Sirloin of Beef ib. Stewed Beef ib. Beef Steaks 33 Beef ? la Mode ib. Roasted Ham 34 Fried Ham with Tomatas 35 Roasted Tongue ib. Baked Tongue 36 Potted Tongue ib. Leg of Mutton with Oysters 37 Cutlets ? la Maintenon ib. Pork Cutlets ib. Larded Rabbit 38 Rabbits in Papers ib. Pilau ib. Veal Sweetbreads 39
GAME AND POULTRY.
A Salmi 43 Cold Salmi ib. Ragooed Livers 44 A fine Hash ib. Marinade of Fowls ib. Fricassee of Fowls 45 Fowls with Tarragon ib. A stewed Fowl 46 Chickens in Jelly ib. Pulled Chickens 47 Stewed Turkey, or Turkey en Daube 48 Roasted Turkey ib. Potted Goose 49 Ducks with Turnips 50 A Duck with Olives ib. A Duck with Peas ib. Turkey Puddings 51 Baked Pigeons, or Pigeons ? la Crapaudine ib. Broiled Pigeons 52 Pigeons Pear-fashion ib. Pigeons with Peas ib. Roasted Partridges 53 Partridges with Cabbage ib. A Partridge Pie ib. Roasted Pheasants 54 Broiled Quails 55 Roasted Plovers ib.
FISH.
Stewed Salmon 59 Roasted Salmon ib. Broiled Salmon 60 Salt Cod Fish ib. Broiled Fresh Mackerel 61 Broiled Fresh Shad ib. Hashed Fish ib. Lobster Pie 62 Oyster Loaves ib.
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