Miss Leslie's Complete Cookery. Eliza Leslie

POTTED BEEF.

       VEAL.

       GENERAL REMARKS.

       TO ROAST A LOIN OF VEAL.

       TO ROAST A BREAST OF VEAL.

       TO ROAST A FILLET OF VEAL.

       TO STEW A BREAST OF VEAL.

       TO STEW A FILLET OF VEAL.

       TO STEW A KNUCKLE OF VEAL.

       VEAL CUTLETS.

       VEAL STEAKS.

       MINCED VEAL.

       VEAL PATTIES.

       VEAL PIE.

       CALF'S HEAD DREST PLAIN.

       CALF'S HEAD HASHED.

       CHITTERLINGS OR CALF'S TRIPE.

       TO FRY CALF'S FEET.

       TO FRY CALF'S LIVER.

       LARDED CALF'S LIVER.

       TO ROAST SWEET-BREADS.

       LARDED SWEET-BREADS.

       MARBLED VEAL.

       MUTTON AND LAMB.

       GENERAL REMARKS.

       TO ROAST MUTTON.

       TO BOIL MUTTON.

       MUTTON CHOPS.

       CUTLETS À LA MAINTENON.

       STEWED MUTTON CHOPS.

       HASHED MUTTON.

       A CASSEROLE OF MUTTON.

       MUTTON HARICO.

       STEWED LEG OF MUTTON

       TO ROAST LAMB.

       MUTTON HAMS.

       PORK, HAM, &c.

       GENERAL REMARKS.

       TO ROAST A PIG.

       TO ROAST A LEG OF PORK.

       TO ROAST A LOIN OF PORK.

       TO ROAST A MIDDLING OR SPRING PIECE OF PORK.

       TO STEW PORK.

       TO BOIL CORNED PORK.

       PICKLED PORK AND PEASE PUDDING.

       PORK AND BEANS.

       PORK STEAKS.

       PORK CUTLETS.

       PORK PIE.

       HAM PIE.

       HAM SANDWICHES.

       BROILED HAM.

       TO BOIL A HAM.

       TO ROAST A HAM.

       DIRECTIONS FOR CURING HAM OR BACON.

       LIVER PUDDINGS.

       COMMON SAUSAGE-MEAT.

       FINE SAUSAGES.

       BOLOGNA SAUSAGES.

       PORK CHEESE.