Recipes

• Onion Soup Chapter 1
• Palestine Soup Chapter 2
• Black Bean Soup Chapter 3
• Parker House Tomato Soup Chapter 4
• Celery Soup Chapter 5
• Bisque Of Prawns Or Shrimps Chapter 6
• Lobster Soup Chapter 7
• Venison Soup Chapter 8
• Puree Of Venison Chapter 9
• Clear Soup Stock Chapter 10
• Daniel Webster's Chowder Chapter 11
• Scott's Chowder Chapter 12
• Marblehead Chowder Chapter 13
• Clam Chowder I Chapter 14
• Clam Chowder Ii Chapter 15
• Force Meat Balls For Chowder Chapter 16
• Oysters A La Marechale Chapter 17
• Toasted Angels Chapter 18
• Oyster Patés Chapter 19
• Scalloped Clams Chapter 20
• Shrimp Or Oyster Curry Chapter 21
• Shrimps A La Bordelaise Chapter 22
• Shrimps With Tomato Chapter 23
• Saute Of Shrimps Chapter 24
• Crab A La Creole Chapter 25
• Sole A La Normandie Chapter 26
• Filet Of Sole A La Bohemian Chapter 27
• Baked Sole Chapter 28
• Flounders A La Magouze Chapter 29
• Salmon A La Melville Chapter 30
• Stewed Haddock Chapter 31
• Bacalas A La Viscaina Chapter 32
• Baked Sardines Chapter 33
• Sardines With Cheese Chapter 34
• Scalloped Fish Roe Chapter 35
• Kedgeree Chapter 36
• Bouillabaise Chapter 37
• Sweetbreads With Mushrooms Chapter 38
• Terrapin Chapter 39
• Frogs A La Poulette Chapter 40
• Calves' Head En Tortue Chapter 41
• Chops A La Reine Chapter 42
• Calves' Feet A La Marechale Chapter 43
• Puree Of Chestnuts With Chops Chapter 44
• Lamb Chops A La Nesselrode Chapter 45
• Devil Chops Chapter 46
• Lamb Cutlets Duchesse Chapter 47
• Lamb Cutlets A La Condi Chapter 48
• Eggs With Tomatoes Chapter 49
• Macaroni A La Rossini Chapter 50
• Chicken Portuguese Chapter 51
• Chicken With Oysters Chapter 52
• Casuela Chapter 53
• Fried Chicken, Maryland Style Chapter 54
• Chicken With Rice Chapter 55
• Chicken With Spaghetti Chapter 56
• Quail With Celery Chapter 57
• Pheasant A La Savarin Chapter 58
• Quail And Onion Chapter 59
• Salmi Of Duck With Olives Chapter 60
• Stewed Squabs Chapter 61
• Yorkshire Steaks Chapter 62
• Filet Of Beef A La Rossini Chapter 63
• Yorkshire Pudding Chapter 64
• Cold Roast Beef Stewed Chapter 65
• Lobscouse Chapter 66
• Perchero Chapter 67
• Stewed Cold Mutton Or Beef Chapter 68
• Lamb With Macaroni Chapter 69
• Stewed Fresh Tongue Chapter 70
• Pork Pie Chapter 71
• To Boil A Ham Chapter 72
• Mexican Tripe Chapter 73
• Spanish Bacon On Toast Chapter 74
• Sauce For Canvas-back Duck Chapter 75
• Sauce For Wild Fowl Chapter 76
• Hollandaise Sauce Chapter 77
• Parsley Butter Chapter 78
• Green Sauce Chapter 79
• Egg Sauce Chapter 80
• Celery Sauce Chapter 81
• Devil For Boiled Ham Or Fowl Chapter 82
• Onion Sauce Chapter 83
• Garlic Sauce Chapter 84
• Melted Butter Chapter 85
• Salad Dressing Without Oil Chapter 86
• Asparagus Aux Milanaise Chapter 87
• Corn Au Gratin Chapter 88
• Chonfleur Au Gratin Chapter 89
• Okra Chapter 90
• Potato Cream Chapter 91
• Sweet Potatoes Chapter 92
• Chili Beans Chapter 93
• To Boil Rice Chapter 94
• Risotto Chapter 95
• Club Salad Chapter 96
• Winter Salad Chapter 97
• Mince Meat Chapter 98
• Hot Zabajone Chapter 99
• Frozen Zabajone Chapter 100
• Genoise Pastry Chapter 101
• Omelette Souffle Chapter 102
• Marmalade Pudding Chapter 103
• Amherst Pudding Chapter 104
• Brown Betty Chapter 105
• Chocolate Pudding Chapter 106
• Bread And Molasses Pudding Chapter 107
• Baked Bananas Chapter 108
• Hermits Chapter 109
• Lady Baltimore Cake Chapter 110
• Silver Cake Chapter 111
• Gold Cake Chapter 112
• Bake In A Long Bread Tin. Chapter 113
• Fig Filling For Cake Chapter 114
• Thin Gingerbread Chapter 115
• Champagne Cup I Chapter 116
• Champagne Cup Ii Chapter 117
• Champagne Cup Iii Chapter 118
• Champagne Cup Iv Chapter 119
• Champagne Cup V Chapter 120
• Hock Cup Chapter 121
• Badminton Claret Cup Chapter 122
• Moselle Cup Chapter 123
• Sauterne Cup Chapter 124
• Champagne Punch Chapter 125
• "t" Punch Chapter 126
• New York Club Punch Chapter 127
• Milk Punch Chapter 128
• Apple Toddy I Chapter 129
• Stock Or ConsommÉ. Chapter 130
• Gravy Soup. Chapter 131
• Mock Turtle. Chapter 132
• Muligatawny Soup. Chapter 133
• English Muligatawny. Chapter 134
• Soup A La Julienne. Chapter 135
• Soupe A La Turque. Chapter 136
• Pepper Pot. Chapter 137
• Potatoe Soup. Chapter 138
• Soup Cressy. Chapter 139
• Carrot Soup. Chapter 140
• Palestine Soup. Chapter 141
• A Simple White Soup. Chapter 142
• Vermicelli Soup. Chapter 143
• Matso Soup. Chapter 144
• Tomata Soup. Chapter 145
• Asparagus Soup. Chapter 146
• Soup Maigre. Chapter 147
• Summer Pea Soup. Chapter 148
• Winter Pea Soup. Chapter 149
• Giblet Soup. Chapter 150
• Barley Soup. Chapter 151
• A Rich Brown Gravy. Chapter 152
• Sauce Piquante. Chapter 153
• A Good Gravy For Roast Fowls. Chapter 154
• Another Excellent Receipt. Chapter 155
• Fricassees. Chapter 156
• Celery Sauce. Chapter 157
• Tomato Sauce. Chapter 158
• A Fine Sauce For Steaks. Chapter 159
• A Fish Sauce Without Butter. Chapter 160
• A Fine Fish Sauce. Chapter 161
• Sauce For Ducks. Chapter 162
• Bread Sauce. Chapter 163
• Apple Sauce For Goose. Chapter 164
• Mint Sauce. Chapter 165
• Onion Sauce. Chapter 166
• Oiled Butter. Chapter 167
• To Draw Good Gravy. Chapter 168
• Truffle Sauce. Chapter 169
• Mushroom Sauce. Chapter 170
• Sweet Sauce. Chapter 171
• Melted Butter. Chapter 172
• Sauce Robert For Steaks. Chapter 173
• Caper Sauce. Chapter 174
• Savory Herb Powder. Chapter 175
• English Egg Sauce. Chapter 176
• Sauce A La Tartare. Chapter 177
• Brown Cucumber Sauce. Chapter 178
• White Cucumber Sauce. Chapter 179
• Browned Bread Crumbs. Chapter 180
• Crisped Parsley. Chapter 181
• Fried Parsley. Chapter 182
• Bread Crumbs For Frying. Chapter 183
• Spinach Green. Chapter 184
• VeloutÉ, Bechamel. Chapter 185
• Forcemeat Or Farcie. Chapter 186
• Common Veal, Stuffing. Chapter 187
• Fish Forcemeat. Chapter 188
• Preliminary Remarks. Chapter 189
• Fish Fried In Oil. Chapter 190
• Escobeche. Chapter 191
• Fish Stewed White. Chapter 192
• Fish Stewed Brown. Chapter 193
• Water Souchy. Chapter 194
• Fillets Of Fish. Chapter 195
• Baked Haddock. Chapter 196
• Baked Mackarel With Vinegar. Chapter 197
• Fish Salad. Chapter 198
• Impanada. Chapter 199
• White Bait. Chapter 200
• A Dutch Fricandelle. Chapter 201
• Fish Fritters. Chapter 202
• Fish Omelet. Chapter 203
• Scalloped Fish. Chapter 204
• Introductory Remarks. Chapter 205
• To Clarify Suet. Chapter 206
• Olio. Chapter 207
• Alamode Beef, Or Sour Meat. Chapter 208
• Kimmel Meat. Chapter 209
• Beef And Beans. Chapter 210
• Kugel And Commean. Chapter 211
• Sauer Kraut. Chapter 212
• Beef Collops. Chapter 213
• To Hash Beef. Chapter 214
• Steaks With Chesnuts. Chapter 215
• A Simple Stewed Steak. Chapter 216
• Brisket Stewed. Chapter 217
• Beef Ragout. Chapter 218
• To Salt Beef. Chapter 219
• Spiced Beef. Chapter 220
• Smoked Beef. Chapter 221
• A White Fricandeau Of Veal. Chapter 222
• A Brown Fricassee. Chapter 223
• Calf's Head Stewed. Chapter 224
• Calf's Feet Au Fritur. Chapter 225
• Tendons Of Veal. Chapter 226
• Fricandeau Of Veal. Chapter 227
• Collared Veal. Chapter 228
• Curried Veal. Chapter 229
• Cutlets. Chapter 230
• Cutlets A La FranÇaise. Chapter 231
• Cutlets In White Fricassee. Chapter 232
• Cutlets In Brown Fricassee. Chapter 233
• Blanquette Of Veal. Chapter 234
• Minced Veal. Chapter 235
• Miroton Of Veal. Chapter 236
• Fricondelles. Chapter 237
• Another Sort. Chapter 238
• Smoked Veal. Chapter 239
• Sweetbreads Roasted. Chapter 240
• Sweetbreads Stewed White. Chapter 241
• Sweetbreads Stewed Brown. Chapter 242
• Mutton Stewed With Celery. Chapter 243
• Maintenon Cutlets. Chapter 244
• A Harricot. Chapter 245
• Irish Stew. Chapter 246
• Mutton A L'hispaniola. Chapter 247
• Mutton Collops. Chapter 248
• Mutton Cutlets. Chapter 249
• Mutton Ham. Chapter 250
• Lamb And Sprew. Chapter 251
• Lamb And Peas. Chapter 252
• Lamb Cutlets With Cucumbers. Chapter 253
• Turkey Boned And Forced. Chapter 254
• Fowls Boned And Forced. Chapter 255
• Boiled Fowls. Chapter 256
• Amnastich. Chapter 257
• Curried Chicken. Chapter 258
• See Blankette Of Veal. Chapter 259
• To Stew Duck With Green Peas. Chapter 260
• To Warm Cold Poultry. Chapter 261
• Broiled Fowl And Mushrooms. Chapter 262
• Pigeons. Chapter 263
• Stewed Giblets. Chapter 264
• Dutch Toast. Chapter 265
• Timbale De Maccaroni. Chapter 266
• Vegetables And Sundries. Chapter 267
• Mashed Potatoes. Chapter 268
• Potato Wall, Or Edging. Chapter 269
• Potatoe Shavings. Chapter 270
• Stewed Spinach. Chapter 271
• Peas Stewed With Oil. Chapter 272
• Cucumber Mango. Chapter 273
• Cabbage And Rice. Chapter 274
• Palestine Salad. Chapter 275
• A Spring Dish. Chapter 276
• Some Prefer The Eggs Poached. Chapter 277
• Carrots Au Beurre. Chapter 278
• Puree Of Vegetables. Chapter 279
• Jerusalem Artichokes Fried. Chapter 280
• Stewed Red Cabbage. Chapter 281
• Mushrooms Au Naturel. Chapter 282
• Dry Tomato Soup. Chapter 283
• Devilled Biscuits. Chapter 284
• Savoury Eggs. Chapter 285
• Savoury Cheese Cakes. Chapter 286
• Scalloped Eggs. Chapter 287
• Maccaroni And Cheese. Chapter 288
• Chorisa Omelette. Chapter 289
• Ramakins. Chapter 290
• Rissoles. Chapter 291
• They Form A Pretty Dish. Chapter 292
• Croquettes. Chapter 293
• Casserole Au Riz. Chapter 294
• A Fondu. Chapter 295
• Directions For Making Paste. Chapter 296
• Plain Puff Paste. Chapter 297
• Very Rich Puff Paste. Chapter 298
• Plain Short Crust. Chapter 299
• Beef Dripping Paste. Chapter 300

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