Modern cookery for private families

611 _Kedgeree_ or _Kidgeree_, an 612 Indian breakfast-dish A simple Syrian Pilaw 612 Simple Turkish or Arabian 613 Pilaw (_From Mr. Lane, the Oriental traveller_) A real Indian Pilaw 613 Indian receipt for Curried 614 Fish Bengal Currie Powder, No. 1 614 _Risotto à la Mayonnaise_ 615 _Stufato_ (_a Neapolitan 615 receipt_) Broiled Eels with sage 616 (_Entrée_) (_German receipt. Good_) A Swiss Mayonnaise 615 _Tendrons de Veau_ 617 _Poitrine de Veau Glacée_ 618 (Breast of Veal stewed and glazed) Breast of Veal simply stewed 618 _Compote de Pigeons_ (Stewed 619 Pigeons) _Mai Trank_ (May Drink) 620 (_German_) A Viennese Soufflé Pudding, 620 called _Salzburger Nockerl_ INTRODUCTORY CHAPTER. TRUSSING. Page Remarks on Trussing xxxiii General Directions for xxxiii Trussing To truss a Turkey, Fowl, xxxiv Pheasant, or Partridge, for roasting To truss Fish xxxv INTRODUCTORY CHAPTER. CARVING. Page Remarks on Carving xxxvii No. 1. Cod’s head and shoulder xxxviii (and Cod fish generally) No. 2. A Turbot xxxviii No. 2a. Soles xxxviii No. 3. Salmon xxxviii No. 4. Saddle of Mutton xxxviii No. 5. A Haunch of Venison (or xxxix Mutton) No. 6. Sirloin or Rump of Beef xxxix No. 6a. Ribs of Beef xxxix No. 6b. A round of Beef xxxix No. 6c. A brisket of Beef xl No. 7. Leg of Mutton xl No. 8. Quarter of Lamb xl No. 9. Shoulder of Mutton or xl Lamb No. 10. A Sucking Pig xl No. 10a. A fillet of Veal xli No. 10b. A loin of Veal xli No. 11. A breast of Veal xli No. 12. A tongue xli No. 13. A calf’s head xli No. 14. A ham xlii No. 15. A pheasant xlii No. 16. A boiled fowl xliii No. 17. A roast fowl xliv No. 18. A partridge xliv No. 19. A woodcock xlv No. 20. A pigeon xlv No. 21. A snipe xlv No. 22. A goose xlv Ducks xlvi No. 23. A wild duck xlvi No. 24. A turkey xlvi No. 25. A hare xlvii No. 26. A fricandeau of veal xlvii ------------------------------------------------------------------------ INTRODUCTORY CHAPTERS. ---------- TRUSSING. [Illustration: Trussing Needles. ] COMMON and