Modern cookery for private families

liked by sportsmen, may next be taken off by passing the knife at the letters _g h_ between the joint and the body. When a hare is young, the back is sometimes divided at the joints into three or four parts, after being freed from the ribs and under-skin. No. 26. A FRICANDEAU OF VEAL. This is usually stewed, or rather braised sufficiently tender to be divided with a spoon, and requires no carving; but the fat (or underpart of the fillet) attached to it, marked _a a a_, which is sometimes, but not invariably served with it now, may be carved in even slices. The larding differs somewhat from that which we have described, but the mode shown here allows the _fricandeau_ to be glazed with more facility. The engraving of the _entrée_ No. 26 is intended merely to show the manner of dishing the cutlets. They may be of mutton, lamb, veal, or pork; and the centre may be filled with the sauce or stewed, vegetable appropriate to either; as _soubise_, _purée_ of asparagus, of mushrooms, or of tomatas; or _green peas à la Française_, stewed cucumbers, or aught else that is suited to the kind of meat which is served. ------------------------------------------------------------------------ _Plate 1._ [Illustration: 1 COD’S HEAD. ] [Illustration: 2 TURBOT. ] [Illustration: 3 MIDDLE OF SALMON. ] _H. Adlard, sc._ ------------------------------------------------------------------------ _Plate 2._ [Illustration: 4 SADDLE OF MUTTON. ] [Illustration: 5 HAUNCH OF VENISON. ] [Illustration: 6 SIRLOIN OF BEEF. ] _H. Adlard, sc._ ------------------------------------------------------------------------ _Plate 3._ [Illustration: 7 LEG OF MUTTON. ] [Illustration: 8 QUARTER OF LAMB. ] [Illustration: 9 SHOULDER OF MUTTON. ] _H. Adlard sc._ ------------------------------------------------------------------------ _Plate 4._ [Illustration: 10 SUCKING PIG. ] [Illustration: 11 BREAST OF VEAL. ] _H. Adlard, sc._ ------------------------------------------------------------------------ _Plate 5._ [Illustration: 12 OX-TONGUE. ] [Illustration: 13 CALF’S HEAD. ] [Illustration: 14 HAM. ] _H. Adlard, sc._ ------------------------------------------------------------------------ _Plate 6._ [Illustration: 15 PHEASANT. ] [Illustration: 18 PARTRIDGE. ] [Illustration: 19 WOODCOCK. ] [Illustration: 16 BOILED FOWL. ] [Illustration: 20 PIGEON. ] [Illustration: 21 SNIPE. ] [Illustration: 17 ROAST FOWL. ] _H. Adlard, sc._ ------------------------------------------------------------------------ _Plate 7._ [Illustration: 22 GOOSE.