ib.
----, buttered ib.
----, Scotch 86
----, for second course ib.
----, to fry as round as balls ib.
----, fricassee of ib.
----, a la creme ib.
Ham, essence of 87
Maccaroni in a mould of pie-crust ib.
---- ib.
Omelets 89
----, asparagus 90
----, French ib.
Ragout for made dishes ib.
Trouhindella ib.

MEATS AND VEGETABLES.

Artichokes, to fricassee 91
Bacon, to cure ib.
Barbicue ib.
Beef, alamode 92
---- ---- in the French manner ib.
----, rump, with onions 93
----, rump, to bake ib.
----, rump, cardinal fashion ib.
----, sausage fashion 94
----, ribs and sirloin ib.
----, ribs, en papillotes ib.
----, brisket, stewed German fashion 95
----, to bake ib.
----, bouilli ib.
----, relishing 96
----, to stew ib.
----, cold, to dress 97
----, cold boiled, to dress ib.
----, cold, to pot