173
---- with oysters ib.
---- a la daube ib.
----, roasted, delicate gravy for 174
---- or veal stuffing ib.

GAME.

Hare, to dress 175
----, to roast ib.
----, to hash 176
----, to jug ib.
----, to mince 177
----, to stew ib.
---- stuffing ib.
Partridge, to boil 177
----, to roast ib.
----, a la paysanne ib.
----, a la Polonaise ib.
----, a la russe 178
----, rolled ib.
----, stewed ib.
----, salme of ib.
----, to pot 179
---- pie ib.
Pheasant, to boil ib.
----, with white sauce 180
----, a la braise ib.
----, a l'Italienne ib.
Pheasant, pure of 181
Widgeon, to dress ib.
Wild-duck, to roast ib.
Woodcocks and snipes, to roast ib.
----, a la Francaise ib.
----, to pot ib.

SAUCES.

Anchovy, essence of 183
---- pickle ib.
---- sauce