ib.
----, knuckle, ragout ib.
----, leg, and bacon, to boil 154
----, loin, to roast ib.
----, loin, to roast with herbs ib.
----, loin, fricassee of ib.
----, loin, bechamel 155
----, neck, stewed with celery ib.
---- olives ib.
---- rumps 156
----, shoulder, to stew ib.
---- steaks ib.
---- sweetbreads, to fry ib.
---- sweetbreads, to roast 157
Vegetables, to stew ib.
Venison, haunch, to roast ib.
----, to boil ib.
----, haunch, to broil 158
----, to recover when tainted ib.
----, red deer, to pot ib.
----, excellent substitute for ib.
Water-cresses, to stew 159

POULTRY.

Chicken, to make white 161
----, to fricassee ib.
----, white fricassee of 162
----, or fowl, cream of 163
----, to fry ib.
----, to heat ib.
----, dressed with peas ib.
---- and ham, ragout of ib.
----, or ham and veal pates 164
Duck, to boil ib.
----, to boil a-la-Francaise ib.
----, a-la-braise ib.
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