Breakfast, Luncheon and Tea. Marion Harland

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       Calf’s Liver sauté .

       Fricassee of Calf’s Liver.

       Calf’s Liver à la mode .

       Ragoût of Calf’s Head, or Imitation Turtle.

       Ragoût of Calf’s Head and Mushrooms.

       A Mould of Calf’s Head.

       Calf’s Brains Fried.

       Calf’s Brains on Toast.

       Veal Cutlets (Stewed) .

       Mock Pigeons.

       A Veal Turnover.

       Meat and Potato Puffs.

       Scalloped Chicken.

       Scalloped Beef (Very good) .

       Mince of Veal or Lamb.

       White Fricassee of Rabbit.

       Brown Fricassee of Rabbit , or “ Jugged Rabbit .”

       Curried Rabbit.

       Devilled Rabbit.

       Devilled Fowl.

       Salmi of Game.

       Roast Rabbits.

       Braised Wild Duck or Grouse.

       Roast Quails.

       Fricasseed Chicken à l’Italienne (Fine) .

       Minced Chicken and Eggs.

       Quenelles.

       Rechauffée of Veal and Ham.

       Roulades of Beef.

       Roulades of Mutton.

       Fried Chicken.

       Chicken Fried Whole.

       “Smothered” Chicken.

       Smothered Chicken with Oysters.

       Fondu of Chicken or other White Meat.

       Galantine.

       Jellied Tongue.

       Game or Poultry in Savory Jelly.

       A Tongue Jellied Whole.

       GRAVY. ————————

       SALADS. ————————

       Oyster Salad.

       Cabbage Salad. (Very good.)

       Lobster Salad—without Oil.

       Chicken Salad. (Excellent.)

       Cream Dressing for Salad.

       Golden Salad-dressing.

       Potato Salad Dressing.

       VARIOUS PREPARATIONS OF CHEESE. ————————

       Toasted Cheese.

       Cheese Toasted with Eggs.

       Cheese with Macaroni.

       Cheese Fingers.

       Cheese Biscuits.

       Cheese fondu. (Delicious.)

       Cream Cheese. (No. 1.)

       Cream Cheese. (No. 2.)

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