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The New England Cook Book
     

The New England Cook Book

by Anonymous
 
Page.

1. Meat, 1

2. Roast Beef, 1

3. Beef Steak, 2

4. Alamode Beef, 2

5. Beef Liver,

Overview

Page.

1. Meat, 1

2. Roast Beef, 1

3. Beef Steak, 2

4. Alamode Beef, 2

5. Beef Liver, 3

6. To Corn Beef, 3

7. Mutton, 4

8. Veal, 4

9. Veal Cutlets, 4

10. Calf's Head, 5

11. Collops, 5

12. Plaw, 5

13. A Fillet of Veal, 6

14. Lamb, 6

15. Shoulder of Lamb Grilled, 7

16. Lamb's Fry, 7

17. Turkey, 7

18. Goose, 8

19. Chickens, 8

20. Fricassee Chickens, 9

21. Pigeons, 9

22. Ducks, 10

23. Baked Pig, 10

24. Pressed Head, 10

25. Souse, 11

26. Tripe, 11

27. Ham, 11

28. Tongues, 11

29. Curries, 12

30. Curry Powder, 12

31. Chicken Pie, 12

32. Beef and Mutton Pie, 13

33. Chicken and Veal Pot Pie, 13

34. To Frizzle Beef, 14

35. Warmed over Meats, 14

36. A Ragout of cold Veal, 15

37. Drawn Butter, 15

38. Burnt Butter, 16

39. Roast Meat Gravy, 16

40. Sauce for cold Meat, Fish or Salad, 16

41. Wine Sauce for Venison or Mutton, 16

42. Rice Sauce, 17

43. Oyster Sauce, 17

44. Liver Sauce for Fish, 17

45. Lobster Sauce, 17

46. Chicken Salad, 18

47. Sauce for Turtle or Calf's Head, 18

48. Apple Sauce, 18

49. Pudding Sauce, 18

50. Tomato Catsup, 19

51. Mushroom Catsup, 19

52. Essence of Celery, 19

53. Soup Herb Spirit, 20

54. Veal Soup, 20

55. Black Soup, 20

56. Calf's Head or mock Turtle Soup, 21

57. Chicken or Turkey Soup, 21

58. Oyster Soup, 22

59. Pea Soup, 22

60. To Bake Beans, 22

61. Poached Eggs, 23

62. To Boil Eggs, 23

63. Omelet, 23

64. Fresh Fish, 23

65. Fresh Cod, 24

66. Halibut, 24

Product Details

BN ID:
2940013618244
Publisher:
SAP
Publication date:
07/21/2011
Sold by:
Barnes & Noble
Format:
NOOK Book
File size:
80 KB

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