Ingredients
- 49 game
- 50 fish
Directions
POULrTftY.
181 Chicken, Baked 45
182 Baked, with parsnips 45
183 Boiled 45
184 Broiled 45
185 Fried, Spring 45
186 Fricasseed 46
187 Fricasseed 46
188 Lunch for Traveling.. 46
189 Pie 46
190 Pot-pie 46
191 Puree of 46
192 Salmi of 47
193 Oyster Croquettes 47
194 Salad 47
202 A Stuffing for 49
195 Turkey, Roast, Oyster Stuffing 47
196 Roast, English style. 48
197 Boned 48
198 Boiled, Oyster Stuf- fing 48
205 Deviled 49
199 Goose, Roast 49
Ho. Pag«,
200 Goose, Deviled 49
212 Duck, Roast 61
202 A Stuffing for 49
203 Boiled 49
204 Pie 49
Game. Note— Rule for Cooking, etc. 4 Note— A Hint to Sportsmen 53 210 Duck, Wild, To Select,
212 Roast, Tame or Wild 51
213 Game Pie 51
209 Goose, Roast Wild 5(
214 Prairie Chicken or
Pheasant, Roasted.. 51
215 Same, Broiled 51
226 Pigeons 53
227 Pot-pie 53
228 Compote of 53
229 Plover, Broiled 53
216 Quail, Roast 52
184 Broiled 45
217 On Toast 52
224 Rabbit 53
225 Roasted 53
218 Reed Birds, Roast 52
219 Au Pomme deTerre. 52
220 Snipe : 52
223 Squirrel, to Prepare and
215 Broiled 51
221 Woodcock, to Broil 52
221 To Roast 52
222 Fried 52
206 Venison, to Choose 50
206 To Keep £>0
206 To Cook 50
207 Roast Saddle 50
208 Roast Haunch 50
Note— Fish, To Select, etc... 55
230 Fish, Boiled or Steamed,
General Directions... 55
231 Steamed , 56
232 Codfish, Boiled, Fresh.. 56
233 Boiled, Fresh 56
234 Broiled, Fresh 56
235 Salt, a la Mode 66
236 Salt, Stewed 56
237 Picked. 56
238 Minced Fresh 57
239 Cod, AuFromage 57
240 Codfish Balls 57
241 Salmon, Trout or Pick-
erel, Baked 57
242 White Fish or Shad,
244 Broiled 58
213 White Fish, Boiled 58
245 Salt, Broiled 58
246 Fish, Fried 58
250 Stewed 59
249 Pan 59
253 Chowder 59
247 Brook Trout 58
255 Haddock, Crumbed 59
256 Halibut, Pickled 60
251 Mackerel, Boiled, Salt. 59
252 Broiled, Salt 59
254 Salmon Gratin 69
248 Smelts, Fried 59