align="left">
Sausage meat,
59
|
|
Venison, to roast a haunch of,
|
59
|
|
steaks,
|
60
|
|
best way of cooking,
|
60
|
|
Rabbit, roasted,
|
61
|
|
pie, baked,
|
61
|
|
pot-pie,
|
62
|
|
French stewed,
|
63
|
|
fricasseed,
|
63
|
|
smothered,
|
64
|
|
Pigeons, roasted,
|
64
|
|
stewed,
|
64
|
|
Squab, broiled,
|
65
|
|
Pigeon pie,
|
65
|
|
Reed Birds, stewed, No. 1,
|
65
|
|
No. 2,
|
66
|
|
roasted,
|
67
|
|
pie,
|
67
|
|
fried,
|
67
|
|
Turkey, roasted,
|
68
|
|
boiled,
|
69
|
|
Duck, roasted, No. 1,
|
69
|
|
No. 2,
|
70
|
|
Goose, roasted,
|
70
|
|
Giblet pie,
|
71
|
|
Chickens, roasted,
|
72
|
|
pie,
|
72
|
|
pot-pie,
|
73
|
|
broiled,
|
73
|
|
fried,
|
74
|
|
boiled,
|
74
|
|
stewed,
|
75
|
|
Brown fricassee,
|
75
|
|
White fricasseed chicken,
|
76
|
|
Chicken salad, No. 1,
|
76
|
|
No. 2,
|
77
|
|
VEGETABLES.
|
|
Potatoes, boiled, No. 1,
|
78
|
|
No. 2,
|
79
|
|
fried, No. 1,
|
79
|
|
No. 2,
|
80
|
|
No. 3,
|
80
|
|
No. 4,
|
80
|
|
Sweet Potatoes, fried,
|
80
|
|
Potatoes, roasted,
|
81
|
|
cakes,
|
81
|
|
kale,
|
81
|
|
salad,
|
82
|
|
sausage,
|
83
|
|
Tomatoes, stewed,
|
83
|
|
fried,
|
83
|
|
baked,
|
84
|
|
scalloped,
|
84
|
|
|
