Books > Directions for Cookery, in its Various Branches (1840) > Meat

Directions for Cookery, in its Various Branches (1840)
Table of Contents

Meat

• Poultry, Game, etc. - General Remarks

• Beef
• Chicken
• Lamb & Mutton
• Pork
• Veal

• Another Way to Roast Pheasants, Partridges, etc.
• Broiled Sweet-Breads
• Chitterlings or Calf's Tripe
• Christmas Goose Pie
• Force-Meat Balls
• Fricasseed Rabbits
• Goose Pie
• Larded Sweet-Breads
• Pepper Pot
• Pigeon Dumplings or Puddings
• Pigeon Pie
• Standing Pies
• Stewed Duck
• To Boil a Turkey
• To Boil Tripe
• To Fry Rabbits
• To Fry Tripe
• To Hash a Duck
• To Hash Cold Venison
• To Roast a Goose
• To Roast a Hare
• To Roast a Kid
• To Roast a Pair of Ducks
• To Roast a Saddle or Haunch of Venison
• To Roast a Turkey
• To Roast Pheasants, Partridges, Quails, or Grouse
• To Roast Pigeons
• To Roast Reed-Birds, or Ortolans
• To Roast Snipes, Woodcocks, or Plovers
• To Roast Sweet-Breads
• To Stew Rabbits
• Tripe and Oysters
• Venison Hams
• Venison Pasty
• Venison Steaks

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