The Art of Cookery Made Easy and Refined

------ a la Maintenon 52 Cutlets a la Irish stew 53 Pork cutlets with red or white cabbage ib. To stew cabbage 54 Pork cutlets with robert sauce ib. To make robert sauce 55 Pork cutlets another way ib. Fillet of pork roasted 56 Pigs feet and ears ib. To prepare pigs feet and ears 57 Compotte of pigeons ib. Pigeons a la craupidine 58 Pigeons glaized 59 Pigeons a la sousell ib. Hashed calf's head 60 Breast of veal en gallentine 61 Breast of veal ragout ib. Neck of veal en erison 62 Neck of veal larded 63 Veal cutlets larded ib. Loin of veal a la cream 64 Veal tendrons (brown or white) 65 Celery sauce, (white), for veal, chickens, turkies,&c. 66 Celery sauce, (brown), for pullets, &c. ib. Veal cutlets au natural 67 Veal collops (brown) ib. ------------ (white) 68 Fricando veal 69 Sorrel sauce ib. Veal olives 70 Breast of veal with oysters ib. Lamb's head minced 71 Breast of lamb with benshamelle 72 Breast or tendrons of lamb en matelote ib. ------ of lamb with peas 73 To stew peas for sauce, for lamb, veal, chickens, &c. ib. Lamb cutlets with cucumbers 74 Neck of lamb glaized 75 Onion sauce ib. Lamb cutlets with tendrons ib. Turnip sauce 76 Lamb cutlets with tendrons another way 77 Shoulder of lamb glaized 77 ---------------- en epigram 78 ---------------- grilled ib. Hind quarter of lamb marinated 79 -------------------- with spinach 80 Leg of lamb with oysters ib. Currie 81 Plain rice to be eaten with currie 82 Currie of lobster 83 ----- of veal ib. ------ of mutton ib. Pig's head currie 84 Directions for roasting ib. Soup for a family 85 To prepare a haunch of venison, or mutton, for roasting 86 To roast woodcocks or snipes 87 -------- larks 88 To fry breadcrumbs ib. To roast turkies 89 -------- rabbits ib. -------- hares ib. -------- hares another way ib. -------- pigeons 90 -------- quails, or ruffs and rees ib. -------- guinea fowls, pea fowls, pullets, chickens, and turkey poults 91 -------- wild fowl ib. -------- partridges