The Pytchley book of refined cookery and bills of fare / by Major L.

  • L., Major.
Date:
1885
Catalogue details

Licence: Public Domain Mark

Credit: The Pytchley book of refined cookery and bills of fare / by Major L. Source: Wellcome Collection.

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    PAGE Roasts (Joints of meat) continued— Beef, Fillet of, a la Chateau- briand 176 „ ,, Braised 176 „ Sirloin of 175 Lamb, Fore-quarter of 180 „ Leg of 180 „ Loin of 180 Mutton, Haunch of 181 „ Leg of 181 „ Loin of 181 „ Neck of 181 „ Saddle of 181 Pork, Leg of 183 „ Neck of 183 Veal, Fillet of 183 „ Loin of 184 Venison, Haunch of 184 „ Neck of 185 Roasts (Poultry and Game) — Chicken 187 Duck ... 188 Duckling 188 Duck, Wild ... 188 Fieldfare 188 Goose 188 Grouse 189 Guinea Fowl... 189 Hare • 189 Landrail 189 Larks 189 0 Partridge 189 Pheasant 190 Pigeon 190 „ Bordeaux 190 „ Wood 191 Plover, Black, Golden, and Gray 191 Roasts (Poultry and Game) PAGE continued— Ouail ... ... 191 Snipe ... ... 191 Teal ... 191 Turkey ... 192 Widgeon 192 Woodcock . . • 192 Round of Beef, Spiced ... 177 Rump Steak ... 177 Saddle of Mutton 181 Salad, Beetroot . . . 205 „ h la Corballis . . . 205 „ h la Francaise . . . 204 ,, de Ldgumes ... ... 205 ,, Mayonnaise ... ... 204 „ Pea ... 205 „ Potato ... 204 Salmon, Boiled... ■ . • 152 „ Broiled ... 152 „ Coquille of ... ... 153 „ Fillet of, au Gratin ... 152 „ a FIndienne ... ... 152 „ Mayonnaise ... ... 211 „ Souchet ... 153 „ h la Stamford . .. 153 „ a la Tartar ... • . • 248 „ Kippered, Broiled ... 255 „ „ au Parmesan 255 Salsify 203 „ Fried ... 204 Sardines, Devilled • a • 255 „ Grilled • . a 255 „ au Parmesan 255 „ au Jambon ... ... 256 Sauces— Allemande . . . 108 Anchovy r 2 109