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Modern cookery for private families

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Modern cookery for private families

by Acton, Eliza · Page 18 of 575 · 201,058 words

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without opening it Another mode of boning a Fowl 265 or Turkey To bone Fowls for Fricassees, 266 Curries, and Pies To roast a Turkey 267 To boil a Turkey Poult 267 Turkey boned and forced (_an 268 excellent dish_) Turkey _à la Flamande_, or 270 _dinde Poudrée_ To roast a Turkey 270 To roast a Goose (_and when in 271 season_) To roast a green Goose 271 To roast a Fowl 272 Roast Fowl (_a French 272 receipt_) To roast a Guinea Fowl 272 Fowl _à la Carlsfors_ 273 (_Entrée_) Boiled Fowls 273 To broil a Chicken or Fowl 274 Fricasseed Fowls or Chickens 274 (_Entrée_) Chicken Cutlets (_Entrée_) 275 Cutlets of Fowls, Partridges, 275 or Pigeons (_French receipt_) (_Entrée_) Fried Chicken, _à la Malabar_ 275 (_Entrée_) Hashed Fowl (_Entrée_) 276 French, and other receipts for 276 minced Fowl (_Entrée_) Minced Fowl (_French receipt_) 275 (_Entrée_) _Fritot_ or _Friteau_ of cold 277 Fowls (_Entrée_) Scallops of Fowls _au 277 Béchamel_ (_Entrée_) Grillade of cold Fowls 277 Fowls _à la Mayonnaise_ 278 To roast Ducks (_and when in 278 season_) Stewed Duck (_Entrée_) 278 To roast Pigeons (_and when in 279 season_) Boiled Pigeons 279 CHAPTER XV. GAME. Page To choose Game 281 To roast a Haunch of Venison 282 To stew a Shoulder of Venison 283 To Hash Venison 284 To roast a Hare 284 Roast Hare (_superior 285 receipt_) Stewed Hare 286 To roast a Rabbit 286 To boil Rabbits 286 Fried Rabbit 287 To roast a Pheasant 287 _Boudin_ of Pheasant, _à la 288 Richelieu_ (_Entrée_) To roast Partridges 288 Boiled Partridges 289 Partridges with Mushrooms 289 Broiled Partridge (_breakfast 290 dish_) Broiled Partridge (_French 290 receipt_) The French, or Red-legged 290 Partridge To roast the Landrail or 291 Corn-Crake To roast Black Cock and Gray 291 Hen (_and when in season_) To roast Grouse 292 A _salmi_ of Moorfowl, 292 Pheasants, or Partridges (_Entrée_) French _salmi_, or hash of 292 Game (_Entrée_) To roast Woodcocks or Snipes 293 (_and their season_) To roast the Pintail or 294 Sea-Pheasant, with the season of all Wild Fowl To

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