ot 127
----, leg ib.
----, leg, in the French fashion ib.
----, or beef, leg, to hash 128
----, loin, to stew ib.
----, neck, to roast ib.
----, neck, to boil ib.
----, neck, to fry 129
----, saddle, and kidneys ib.
----, shoulder, to roast in blood ib.
----, shoulder or leg, with oysters ib.
----, roasted, with stewed cucumbers ib.
----, to eat like venison 130
----, in epigram ib.
Mushrooms to stew brown ib.
Newmarket John ib.
Ox-cheek to stew ib.
Ox-tail ragout 131
Peas to stew ib.
----, green, to keep till Christmas 132
Pickle, red, for any meat ib.
Pie, beef-steak ib.
----, calf's-head ib.
----, mutton or grass-lamb ib.
----, veal 133
----, veal and ham ib.
----, veal olive ib.
----, beef olive ib.
Pig, to barbicue ib.
----, to collar ib.
----, to collar in colours 134
----, to pickle or souse ib.
----, to roast ib.
----, to dress lamb-fashion ib