Miss Leslie's Complete Cookery. Eliza Leslie

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GENERAL REMARKS.

       TO ROAST A PIG.

       TO ROAST A LEG OF PORK.

       TO ROAST A LOIN OF PORK.

       TO ROAST A MIDDLING OR SPRING PIECE OF PORK.

       TO STEW PORK.

       TO BOIL CORNED PORK.

       PICKLED PORK AND PEASE PUDDING.

       PORK AND BEANS.

       PORK STEAKS.

       PORK CUTLETS.

       PORK PIE.

       HAM PIE.

       HAM SANDWICHES.

       BROILED HAM.

       TO BOIL A HAM.

       TO ROAST A HAM.

       DIRECTIONS FOR CURING HAM OR BACON.

       LIVER PUDDINGS.

       COMMON SAUSAGE-MEAT.

       FINE SAUSAGES.

       BOLOGNA SAUSAGES.

       PORK CHEESE.

       PIG'S FEET AND EARS SOUSED.

       TO IMITATE WESTPHALIA HAM.

       TO GLAZE A COLD HAM.

       VENISON, &c.

       TO ROAST A SADDLE OR HAUNCH OF VENISON.

       TO HASH COLD VENISON.

       VENISON STEAKS.

       VENISON PASTY.

       VENISON HAMS.

       TO ROAST A KID.

       TO ROAST A HARE.

       FRICASSEED RABBITS.

       TO STEW RABBITS.

       TO FRY RABBITS.

       VENISON SAUSAGES.

       POULTRY, GAME, &c.

       GENERAL REMARKS.

       TO BOIL A PAIR OF FOWLS.

       TO ROAST A PAIR OF FOWLS.

       BROILED CHICKENS.

       FRICASSEED CHICKENS.

       CHICKEN CROQUETS AND RISSOLES.

       BAKED CHICKEN PIE.

       A POT PIE.

       CHICKEN CURRY.

       A PILAU.

       CHICKEN SALAD.

       TO ROAST A PAIR OF DUCKS.

       STEWED DUCK.

      

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