Modern cookery for private families

Head Brawn (_Author’s 215 receipt_) To roast a Fillet of Veal 216 Fillet of Veal, _au Béchamel_, 216 with Oysters Boiled Fillet of Veal 217 Roast Loin of Veal 217 Boiled Loin of Veal 218 Stewed Loin of Veal 218 Boiled Breast of Veal 218 To roast a Breast of Veal 219 To bone a Shoulder of Veal, 219 Mutton, or Lamb Stewed Shoulder of Veal 219 (_English receipt_) Roast Neck of Veal 220 Neck of Veal _à la Créme_, or 220 _au Béchamel_ Veal Goose (_City of London 220 receipt_) Knuckle of Veal, _en ragout_ 221 Boiled Knuckle of Veal 221 Knuckle of Veal, with Rice or 221 Green Peas Small _Pain de Veau_, or Veal 222 Cake (_Entrée_) Bordyke Veal Cake (_good._) 222 (_Entrée_) Fricandeau of Veal (_Entrée_) 223 Spring stew of Veal (_Entrée_) 224 Norman Harrico 224 Plain Veal Cutlets (_Entrée_) 225 Veal Cutlets _à l’Indienne_, 225 or Indian fashion (_Entrée_) Veal Cutlets, or Collops, _à 226 la Française_ (_Entrée_) Scotch Collops (_Entrée_) 226 Veal Cutlets, _à la mode de 226 Londres_, or London fashion (_Entrée_) Sweetbreads, simply stewed, 227 fricasseed, or glazed (_Entrées_) Sweetbread Cutlets (_Entrée_) 227 Stewed Calf’s Feet (_cheap and 228 good_) Calf’s Liver stoved or stewed 228 To roast Calf’s Liver 229 Blanquette of Veal, or Lamb, 229 with Mushrooms (_Entrée_) Minced Veal (_Entrée_) 230 Minced Veal with Oysters 231 (_Entrée_) Veal Sydney (_good_) 231 Fricasseed Veal (_Entrée_) 231 Small _Entreés_ of 232 Sweetbreads, Calf’s Brains and Ears, &c. CHAPTER XII. MUTTON AND LAMB. Page Different joints of Mutton 233 When in season 233 To choose Mutton 233 To roast a Haunch of Mutton 234 Roast Saddle of Mutton 235 To roast a Leg of Mutton 235 Superior receipt for roast Leg 235 of Mutton Braised Leg of Mutton 236 Leg of Mutton boned and forced 236 A boiled Leg of Mutton, with 237 Tongue and Turnips (_an excellent receipt_) Roast or stewed Fillet of 238 Mutton To roast a Loin of Mutton 238 To dress a Loin of Mutton like 239 Venison Roast Neck of Mutton 239 To Roast a Shoulder of