Miss Leslie's New Cookery Book. Leslie Eliza

Чтение книги онлайн.

СКАЧАТЬ href="#ulink_d9eb9e56-349c-5921-8f02-6ea580174af4">A GIBLET PIE.—

       ROAST DUCKS.—

       WILD DUCKS.—

       BOILED DUCK.—

       DUCKS AND PEAS.—

       FRICASSEED DUCKS.—

       TO ROAST CANVAS-BACK DUCKS.—

       CANVAS-BACK DUCKS DRESSED PLAIN.—

       TO STEW CANVAS-BACK DUCKS.—

       BROILED CANVAS-BACK DUCKS.—

       TERRAPIN DUCKS.—

       ROAST FOWLS.—

       BOILED FOWLS.—

       PULLED FOWL.—

       FRIED CHICKENS.—

       BROILED CHICKENS.—

       FRICASSEED CHICKEN.—

       CHICKENS STEWED WHOLE.—

       FOWL AND OYSTERS.—

       FRENCH CHICKEN PIE.—

       CHICKEN GUMBO.—

       TOMATO CHICKEN.—

       TURKEY AND CHICKEN PATTIES.—

       CHICKEN RICE PUDDING.—

       RICE CROQUETTES.—

       CHICKEN POT-PIE.—

       CHICKEN CURRY.—

       RICE PIE.—

       COUNTRY CAPTAIN.—

       CURRIED EGGS.—

       PARTRIDGES PEAR FASHION—

       SALMI OF PARTRIDGES—

       ROASTED PARTRIDGES, PHEASANTS, AND QUAILS.—

       BIRDS WITH MUSHROOMS.—

       BIRDS IN A GROVE—

       THATCHED HOUSE PIE—

       BIRDS PREPARED FOR LARDING.—

       BIRD DUMPLINGS.—

       TO ROAST WOODCOCKS OR SNIPES.—

       PLOVERS.—

       REED BIRDS.—

       ROASTED PIGEONS.—

       SAUCES.

       MELTED BUTTER.—

       CLARIFIED BUTTER.—

       COLORING FOR SAUCES.—

       WHITE THICKENING—

       BROWNING.—

       BROWNED FLOUR.—

       LOBSTER SAUCE.—

       SHRIMP SAUCE.—

       PICKLED СКАЧАТЬ