The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

48--52 Potages, or soups, 53--88 FISH--POISSON. Method of cleaning salt-water fish, 90, 92 Method of cleaning fresh-waterfish, 93--94 FISH DRESSED. Turbot, 95--101 Brill, 101--104 John Dory, 104--107 Salmon, or saumon, 107--111 Cod-fish, or cabillaud, 119--122 Red mullets, 122--124 Whitings, or merlans, 125--126 Mackerel, or maquereaux, 126--128 Gurnets, 130--132 Haddocks, or merluches, 128--130 Herrings, or harengs, 31 Skate, or raie, 133 Smelts, or éperlans, 134 Flounders, or carrelets, 135 Plaice, or plie, 135 White-bait, 136 Sturgeons, or esturgeons, 136 Shell-fish, 137--139 FRESH-WATER FISH. Pike, or brochets, 139--143 Carp, 143--144 Tench, or tanche, 144--145 Perch, 146 Trout, or truite, 147--148 Eels, or anguilles, 148--149 Lampreys, 149 Crawfish, or écrevisses, 149 HORS-D’ŒUVRES, OR DISHES TO BE HANDED ROUND THE TABLE. Composed of-- Petits vol-au-vents and petites bouchées, made of beef-marrow, mackerel, skate, liver, oysters, lobsters, fowls, and game, 151--155 Petits pâtés of oysters, lobsters, and shrimps, 156 Rissoles of oysters, lobsters, shrimps, mackerel, game, and fowls, 156--159 Croustades of butter, 160 Aiguillettes of sweetbread, 161 Escalops of oysters, lobsters, fillets of soles, and fowls, 161--163 REMOVES. FIRST COURSE. Beef, or bœuf, 164--176 Ox tongue, or langue de bœuf, 177 Veal, or veau, 177--184 Calf’s head, or tête de veau, 184--188 Mutton, or mouton, 189--196 Lamb, or agneau, 196--201 Pork, 202--204 Turkey, or dinde, 205--206 Capon, or poularde, 203--220 Fowls, or poulets, 215--220 Goose, or oie, 220--221 Ducklings, or cannetons, 221 Venison, or venaison, 221--226 Grouse, 228 Black cocks, 229 Hare, or lièvre, 229 FLANCS. Composed of-- Fillets of beef, tongue, and Wesphalia hams, 230--233 Loin, knuckle, neck of veal, and calf’s head, 234--237 Neck and loin of mutton, 238--240 Saddle, shoulder, and neck of lamb, 240--243 Chicken and duckling, 244--248 Pheasant, grouse, and partridge, 249--253 Leverets and rabbits, 254--256 Pâté chaud, or hot pie, 256--260 Vol-au-vents and casserole of rice, do. rabbits, lamb’s and calf’s tail, lamb’s and sheep’s trotters, 260--264 ENTREES, or MADE DISHES. Beef, or bœuf, 266--278 Veal, or veau, 279--294 Mutton, or mouton, 294--307 Lamb, or agneau, 308--321 Pork, or porc-frais, 322--325 Venison, or venaison, 325--329 ENTREES OF POULTRY. Turkey, or dinde, 329--331 Poulet, or poularde, 332--340 Fowls, or volaille,