The Art of Cookery Made Easy and Refined

and pheasants ib. -------- green geese and ducklings ib. -------- other geese and tame ducks 92 -------- a pig 92 -------- sweetbreads 93 -------- ribs of beef ib. -------- fillet of veal ib. Observations on meat and poultry 94 Stuffing for turkies, hares, veal, &c. ib. Gravy for roast meat, steaks, and poultry 95 Peloe of rice ib. ------------- another way 96 Timbol of rice 97 Petit patties of chicken and ham 98 Patties of lobsters or oysters 99 Forcemeat patties ib. Pulpton of chicken, rabbits, &c. 100 Fishmeagre pie 101 Raised ham pie, with directions for making a raised crust 102 Raised chicken pie 103 Flat chicken pie (or tourte) ib. Pigeon pie 104 Raised turkey pie with a tongue 105 ------ macaroni pie 106 ------ beef steak pie ib. Veal pie 107 Pork pie 108 Eel pie 109 Mutton pie ib. Sea pie 110 Rissoles ib. To fry parsley 111 Puffs with chicken, &c. ib. Wings and legs of fowls with colours 112 ----- larded and glaized 113 Fowl a la Menehout 114 Pulled chicken (or turkey) ib. Another way 115 Pullet a la Memorancy ib. Chickens with lemon sauce 116 To make lemon sauce ib. Fricassee of chickens or rabbits (white) 117 Chickens or turkies with celery 118 Turkies, pullets, or chickens, with oyster sauce ib. To make white oyster sauce ib. Chickens with peas 119, 120 Fricassee of chickens or rabbits (brown) ib. To fry oysters for a dish 121 Directions for poultry, &c. plain boiled ib. Jugged hare 122 Glaized hare 123 Duck aux naves ib. A duck with cucumbers 124 ------ a la benshamelle 125 Hashed mutton ib. ------ venison 126 ------ fowls 127 ------ hare, wild fowl, pheasants, or partridges 128 Broiled beef steaks ib. Beef steak pudding 129 Oyster sauce for beef steaks 130 To dress mutton, lamb, or pork chops in a plain manner ib. To dress veal cutlets 131 Minced veal for a dish ib. ----------- another way 132 Partridges or pheasants au choux ib. ----------------------- with truffles 133 Turkey with truffles 134 Truffle sauce for turkies, &c. ib. Turkey