14
13 Calf's Liver and Heart, 15
14 Collops, 15
15 Plaw, 15
16 Fillet of Veal, 15
17 Lamb, 16
18 Shoulder of Lamb, Grilled, 16
19 Lamb's Fry, 17
20 Turkey, 17
21 Goose, 18
22 Chickens, 18
23 Fricassee, 18
24 Pigeons, 19
25 Ducks, 19
26 Baked or Roast Pig, 19
27 Sweet Bread, Liver, and Heart, 20
28 Pressed Head, 20
29 Souse, 20
30 Tripe, 21
31 Sausages, 21
32 To Cure and Cook Hams, 21
33 To Salt and Smoke Tongues, 22
34 Curries, 22

MEAT PIES.

35 Chicken Pie, 22
36 Beef and Mutton Pie, 23
37 Chicken and Veal Pot Pie, 23
38 To Frizzle Beef, 24
39 Warmed-over Meats, 24
40 A Ragout of Cold Veal, 25

GRAVIES AND SAUCES.

41 Drawn Butter, 25
42 Burnt Butter, 25
43 Roast Meat Gravy, 25
44 Sauce for Fish, Salad, and Cold Meat, 26
45 Wine Sauce for Mutton and Venison, 26
46 Rice Sauce, 26