TENTS.

CHAPTER I.

GENERAL RULES FOR MARKETING.

PAGE

Meats--Poultry--Game--Fish--Vegetables--Fruit--Sweet Herbs 15

CHAPTER II.

SOUP.

General Stock--Flavoring, thickening, and coloring
Soups--Consomme--Vermicelli and Macaroni Soup--Rice and
Tomato Soup--Scotch Broth without Meat--Scotch Broth with
Meat--Spinach Soup--Sorrel Soup--Pea Soup--Lentil Soup 22

CHAPTER III.

Fish.

Baked Blackfish--Broiled Shad with _Maitre d'hotel_ Butter--
Fried Smelts--Fillet of Sole _au gratin_--Fish Chowder, St.
James style--Club House Fish Cakes--Sardine Sandwiches--
Warmed up Boiled Fish, with Dutch Sauce 31

CHAPTER IV.

RELISHES.

Anchovies--Sardines--Pickled Herrings--Scalloped Oysters--
Welsh Rarebit--Golden Buck--Mock Crab--English Bread and
Butter--Epicurean Butter 37

CHAPTER V.

SIDE DISHES OR ENTREES.

Beef Steak, with Parisian Potatoes--Plain Rump Steak--
Portuguese Beef--Bubble and Squeak--Stewed Kidneys--Haricot
or Stew of Mutton--Epigramme of Lamb with Piquante Sauce--
Spanish Sauce--Kromeskys with Spanish Sauce--Sheep's Tongues
with Spinach--Broiled Sheep's Kidneys--Liver Rolls--Fried
Brains with Tomato Sauce--Calf's Liver larded--Blanquette of
Veal--Stuffed Breast of Veal--Pork Cutlets with Robert
Sauce--Pork Chops with Curry--Broiled Pigs' Feet--English
Pork Pie--Fried Chicken, Spanish Style--Chicken
Fricassee--Grilled Fowl--Minced Chicken with
Macaroni--Broiled Pigeons--Salmi of Duck--Civet of
Hare--Jugged Hare--Stuffed Eggs--How to make Omelettes--
Plain Omelette--Omelette with fine Herbs--Omelette with Ham--
Omelette with Oysters--Omelette with Mushrooms--Spanish
Omelette--Oriental Omelette--Omelette with Preserves--How to
cook Macaroni--Macaroni with Bechamel Sauce--Macaroni
Milanaise Style--Macaroni with Tomato Sauce--Timbale of
Macaroni, with Vanilla Cream Sauce 41

CHAPTER VI.

LARGE ROASTS.

Roast Beef with Yorkshire Pudding--Roast Loin of Veal
stuffed--Roast Lamb with Mint Sauce--Roast Pork with Apple
Sauce--Roast Turkey with Cranberry Sauce--Roast Chicken with
Duchesse Potatoes--Roast Duck with Watercresses--Roast Goose
with Onion Sauce--Roast Wi