Page:The Virginia Housewife or, Methodical Cook, Mary Randolph, 1836.djvu/10

Roasted leg of mutton,		46
Baked leg of mutton,		46
Steaks of a leg of mutton,		46
To harrico mutton,		46
Mutton chops,		47
Boiled breast of mutton,		47
Breast of mutton in ragout,		47
To grill a breast of mutton,		47
Boiled shoulder of mutton,		48
Shoulder of mutton with celery sauce,		48
Roasted loin of mutton,		48
PORK.
To cure bacon,		48
To make souse,		50
To roast a pig,		51
To barbecue shote,		51
To roast a fore-quarter of shote,		52
To make shote cutlets,		52
To corn shote,		52
Shote’s head,		53
Leg of pork with pease pudding,		53
Stewed chine,		53
To toast a ham,		54
To stuff a ham,		54
Soused feet in ragout,		54
To make sausages,		54
To make black puddings,		54
A sea pie,		55
To make paste for the pie,		55
Bologna sausages,		55
FISH.
To cure herrings,		56
To bake sturgeon,		57
To make sturgeon cutlets,		57
Sturgeon steaks,		57
To boil sturgeon,		58
To bake a shad,		58
To boil a shad,		58
To roast a shad,		59
To broil a shad,		59
To boil rock fish,		59
To fry perch,		60
To pickle oysters,		60
To make a curry of catfish,		60
To dress a cod’s head and shoulders,		61
To make sauce for the cod’s head,		61
To dress a salt cod,		62
Matelote of any kind of firm fish,		62
Chowder, a sea dish,		63
To pickle sturgeon,		63
To caveach fish,		64
To dress cod fish,		64
Cod fish pie,		64
To dress any kind of salted fish,		65
To fricassee cod sounds and tongues,		65
An excellent way to dress fish,		66
Fish a-la-daub,		66
Fish in jelly,		66
To make egg sauce for a salt cod,		67
To dress cod sounds,		67
To stew carp,		67
To boil eels,		68
To pitchcock eels,		68
To broil eels,		68
To scollop oysters,		68
To fry oysters,		69
To make oyster loaves,		69
POULTRY, &c.
To roast a goose,		69
To make sauce for a goose,		70
To boil ducks with onion sauce,		70
To make onion sauce,		70
To roast ducks,		70
To boil a turkey with oyster sauce,		71
To make sauce for a turkey,		72
To roast a turkey,		72
To make sauce for a turkey,		72
To boil fowls,		73
To make white sauce for fowls,		73