Modern cookery for private families

roast Wild Ducks 294 A _salmi_ or hash of Wild Fowl 294 CHAPTER XVI. CURRIES, POTTED MEATS, ETC. Page Remarks on Curries 296 Mr. Arnott’s Currie Powder 297 Mr. Arnott’s Currie 297 A Bengal Currie 298 A dry Currie 298 A common Indian Currie 299 Selim’s Curries (Captain 300 White’s) Curried Macaroni 300 Curried Eggs 301 Curried Sweetbreads 301 Curried Oysters 302 Curried Gravy 302 Potted Meats 303 Potted Ham (_an excellent 304 receipt_) Potted Chicken, Partridge, or 305 Pheasant Potted Ox Tongue 305 Potted Anchovies 306 Lobster Butter (Chapter VI.) Potted Shrimps or Prawns 306 (_delicious_) Potted Mushrooms (see Chapter XVII.) Moulded Potted Meat or Fish, 306 for the second course Potted Hare 307 CHAPTER XVII. VEGETABLES. Page Observations on Vegetables 308 To clear Vegetables from 309 Insects To boil Vegetables green 309 Potatoes,—remarks on their 309 properties and importance To boil Potatoes as in Ireland 310 To boil Potatoes (the 311 Lancashire way) To boil new Potatoes 311 New Potatoes in Butter 312 To boil Potatoes (_Captain 312 Kater’s receipt_) To roast or bake Potatoes 312 Scooped Potatoes (_Entremets_) 312 Crisped Potatoes, or 313 Potato-Ribbons (_Entremets_), or to serve with Cheese Fried Potatoes (_Entremets_) 313 (_plainer receipt_) Mashed Potatoes 313 English Potato-Balls, or 314 _Croquettes_ Potato _Boulettes_ 314 (_Entremets_) (_good_) Potato _Rissoles_ (_French_) 315 Potatoes _à la Maître d’Hôtel_ 315 Potatoes _à la Crème_ 315 _Kohl_-Cannon, or Kale-Cannon 315 (_an Irish receipt_) To boil Sea-Kale 316 Sea-Kale stewed in Gravy 316 (_Entremets_) Spinach (_Entremets_) (_French 316 receipt_) Spinach _à l’Anglaise_, or 317 English fashion (_Entremets_) Spinach (_common English 317 mode_) Another common English receipt 317 for Spinach To dress Dandelions like 318 Spinach, or as a Salad (_very wholesome_) Boiled Turnip Radishes 318 Boiled Leeks 318 Stewed Lettuces 319 To boil Asparagus 319 Asparagus points dressed like 319 Peas (_Entremets_) To boil Green Peas 320 Green Peas _à la Française_, 320 or French fashion (_Entremets_) Green Peas with Cream 321 (_Entremets_) To boil French Beans 321 French Beans _à la Française_ 321 (_Entremets_) An excellent receipt for 322 French Beans _à la Française_ To boil Windsor Beans 322