The Cooking Manual of Practical Directions for Economical Every-Day Cookery

up Boiled Fish, with Dutch Sauce 31 CHAPTER IV. RELISHES. Anchovies--Sardines--Pickled Herrings--Scalloped Oysters-- Welsh Rarebit--Golden Buck--Mock Crab--English Bread and Butter--Epicurean Butter 37 CHAPTER V. SIDE DISHES OR ENTREES. Beef Steak, with Parisian Potatoes--Plain Rump Steak-- Portuguese Beef--Bubble and Squeak--Stewed Kidneys--Haricot or Stew of Mutton--Epigramme of Lamb with Piquante Sauce-- Spanish Sauce--Kromeskys with Spanish Sauce--Sheep's Tongues with Spinach--Broiled Sheep's Kidneys--Liver Rolls--Fried Brains with Tomato Sauce--Calf's Liver larded--Blanquette of Veal--Stuffed Breast of Veal--Pork Cutlets with Robert Sauce--Pork Chops with Curry--Broiled Pigs' Feet--English Pork Pie--Fried Chicken, Spanish Style--Chicken Fricassee--Grilled Fowl--Minced Chicken with Macaroni--Broiled Pigeons--Salmi of Duck--Civet of Hare--Jugged Hare--Stuffed Eggs--How to make Omelettes-- Plain Omelette--Omelette with fine Herbs--Omelette with Ham-- Omelette with Oysters--Omelette with Mushrooms--Spanish Omelette--Oriental Omelette--Omelette with Preserves--How to cook Macaroni--Macaroni with Bechamel Sauce--Macaroni Milanaise Style--Macaroni with Tomato Sauce--Timbale of Macaroni, with Vanilla Cream Sauce 41 CHAPTER VI. LARGE ROASTS. Roast Beef with Yorkshire Pudding--Roast Loin of Veal stuffed--Roast Lamb with Mint Sauce--Roast Pork with Apple Sauce--Roast Turkey with Cranberry Sauce--Roast Chicken with Duchesse Potatoes--Roast Duck with Watercresses--Roast Goose with Onion Sauce--Roast Wild Duck--Roast Partridge with Bread Sauce 68 CHAPTER VII. BOILED MEATS. Leg of Mutton with Caper Sauce--Boiled Ham with Madeira Sauce--_A la mode_ Beef--Boiled Fowl with Oyster Sauce 78 CHAPTER VIII. SALADS AND SALAD SAUCES. Spring Salad--Watercress Salad--Mint Salad--Cauliflower Salad--Dandelion Salad--Asparagus Salad--Shad-roe Salad--Green Pea Salad--Orange Salad--Spinach Salad--Tomato Salad--Nasturtium Salad--Cream Dressing--English Salad Sauce--Remolade--Sweet Sauce--Piquante Salad Sauce--Green Remolade--Oil Sauce--Ravigote Sauce--Egg Dressing--Anchovy Salad Sauce--Swiss Dressing--Spring Dressing--Mayonnaise--Hot Salad Sauce--Romaine Salad Dressing 83 CHAPTER IX. VEGETABLES. Asparagus with Melted Butter--Green Peas--String Beans--Baked Beets--Brussels Sprouts--Stuffed Cabbage--Red Cabbage--Baked Cauliflower--Baked Turnips--Glazed Onions--Mushroom Pudding--Boiled Potatoes--Lyonnaise Potatoes--Stuffed Potatoes--Potato Snow--Bermuda Potatoes--Broiled Potatoes--Saratoga Potatoes--Broiled Tomatoes--Stuffed Tomatoes--Fried Beans--Ham and Beans--Kolcannon--Carrot Stew--Baked Mushrooms--Stuffed Lettuce--Stewed Parsnips 91 CHAPTER X. CHEAP DISHES WITHOUT MEAT. Potato Soup--Crowdie--Peas-pudding--Red Herrings with Boiled Potatoes--Oatmeal Porridge--Cheese Pudding--Polenta--Fish Pudding--Lentils--Stewed Lentils--Fried Lentils--Norfolk Dumplings--Salt Cod with Parsnips--Pickled Mackerel--Potato Pudding 101 CHAPTER XI. CHEAP DISHES WITH MEAT. Three Dishes from a Neck of Mutton--Barley Broth with Vegetables--Mutton Stew--Fried Pudding--Neck of Pork Stuffed--Pigs' Feet Fried--Pigs' Tongue and Brains--Roast Tripe--Ragout of Haslet--Cock-a-leeky--Italian Cheese--Gammon Dumpling--Toad-in-the-hole--Bacon Roly-Poly--Baked Ox-heart--Tripe and Onions--Peas and Bacon--Pot-au-Feu--Ragout of Mutton 107 CHAPTER XII. THE CHILDREN'S CHAPTER. Oatmeal Porridge--A good Breakfast--Stewed Fruit--Ripe Currants--Blackberry Jam--Baked Fruit--Broiled Chops--Beefsteak--Broiled