Page:The Virginia Housewife or, Methodical Cook, Mary Randolph, 1836.djvu/9

CONTENTS.

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SOUPS.
		PAGE
Asparagus soup,		13
Beef soup,		13
Gravy soup,		14
Soup with Bouilli,		15
Veal soup,		15
Oyster soup,		16
Barley soup,		16
Dried pea soup,		17
Green pea soup,		17
Ochra soup,		17
Hare or Rabbit soup,		18
Soup of any kind of old fowl,		18
Catfish soup,		19
Onion soup,		19
To dress turtle,		20
For the soup,		21
Mock turtle soup of calf’s head,		22
BEEF.
Directions for curing beef,		22
To dry beef for summer use,		24
To corn beef in hot weather,		25
Important observations on roasting, boiling, frying, &c.		26
Beef a-la-mode,		29
Brisket of beef baked,		29
Beef olives,		29
To stew a rump of beef,		30
A fricando of beef,		30
An excellent method of dressing beef,		31
To collar a flank of beef,		31
To make hunter’s beef,		31
A nice little dish of beef,		32
Beef steaks,		32
To hash beef,		33
Beef steak pie,		33
Beef a-la-daube,		33
VEAL.
Directions for the pieces in the different quarters of veal,		34
Veal cutlets from the fillet or leg,		34
Veal chops,		35
Veal cutlets,		35
Knuckle of veal,		36
Baked fillet of veal,		36
Scotch collops of veal,		36
Veal olives,		37
Ragout of a breast of veal,		37
Fricando of veal,		37
To make a pie of sweetbreads and oysters,		38
Mock turtle of calf’s head,		38
To grill a calf’s head,		39
To collar a calf’s head,		40
Calf’s heart, a nice dish,		40
Calf’s feet fricassee,		41
To fry calf’s feet,		41
To prepare rennet,		41
To hash a calf’s head,		42
To bake a calf’s head,		42
To stuff and roast calf’s liver,		43
To broil calf’s liver,		43
Directions for cleaning calf’s head and feet,		43
LAMB.
To roast the fore-quarter, &c.		44
Baked lamb,		44
Fried lamb,		44
To dress lamb’s head and feet,		44
MUTTON.
Boiled leg of mutton,		45