Modern cookery for private families

Mutton 239 The Cavalier’s broil 240 Forced Shoulder of Mutton 240 Mutton Cutlets stewed in their 240 own Gravy To broil Mutton Cutlets 241 (_Entrée_) China Chilo 241 A good family stew of Mutton 242 An Irish stew 242 A Baked Irish stew 243 Cutlets of cold Mutton 243 Mutton Kidneys _à la 243 Française_ (_Entrée_) Broiled Mutton Kidneys 244 Oxford receipt for Mutton 244 Kidneys (_Breakfast dish or Entrée_) To roast a Fore Quarter of 244 Lamb Saddle of Lamb 245 Roast Loin of Lamb 245 Stewed Leg of Lamb, with white 245 Sauce (_Entrée_) Loin of Lamb stewed in butter 246 (_Entrée_) Lamb or Mutton Cutlets, with 246 Soubise Sauce (_Entrée_) Lamb Cutlets in their own 246 Gravy Cutlets of cold Lamb 246 CHAPTER XIII. PORK. Page Different joints of Pork 247 When in season 247 To choose Pork 247 To melt Lard 248 To preserve unmelted Lard for 248 many months To roast a Sucking Pig 249 Baked Pig 250 Pig _à la Tartare_ (_Entrée_) 250 Sucking Pig, _en blanquette_ 250 (_Entrée_) To roast Pork 251 To roast a Saddle of Pork 251 To broil or fry Pork Cutlets 251 Cobbett’s receipt for curing 252 Bacon A genuine Yorkshire receipt 253 for curing Hams and Bacon Kentish mode of cutting up and 254 curing a Pig French Bacon for larding 254 To pickle Cheeks of Bacon and 257 Hams Monsieur Ude’s receipt for 255 Hams superior to Westphalia Super-excellent Bacon 256 Hams (_Bordyke receipt_) 256 To boil a Ham 256 To garnish and ornament Hams 257 in various ways French receipt for boiling a 258 Ham To bake a Ham 258 To boil Bacon 259 Bacon broiled or fried 259 Dressed Rashers of Bacon 259 Tonbridge Brawn 260 Italian Pork Cheese 260 Sausage-meat Cake, or _Pain de 261 Porc Frais_ Sausages 261 Kentish Sausage-meat 261 Excellent Sausages 262 Pounded Sausage-meat (_very 262 good_) Boiled Sausages (_Entrée_) 262 Sausages and Chestnuts (_an 262 excellent dish._) (_Entrée_) Truffled Sausages, or 263 _Saucisses aux truffles_ CHAPTER XIV. POULTRY. Page To choose Poultry 264 To bone a Fowl or Turkey 265