| Page |
| Different joints of Veal | 209 |
| When in season | 209 |
| To take the hair from a Calf’s Head with the skin on | 210 |
| Boiled Calf’s Head | 210 |
| Calf’s Head, the Warder’s way (an excellent receipt) | 211 |
| Prepared Calf’s Head (the Cook’s receipt) | 211 |
| Burlington Whimsey | 212 |
| Cutlets of Calf’s Head (Entrée) | 213 |
| Hashed Calf’s Head (Entrée) | 213 |
| Cheap hash of Calf’s Head | 213 |
| To dress cold Calf’s Head, or Veal, à la maître d’hôtel (English receipt). (Entrée) | 214 |
| Calf’s Head Brawn (Author’s receipt) | 215 |
| To roast a Fillet of Veal | 216 |
| Fillet of Veal, au Béchamel, with Oysters | 216 |
| Boiled Fillet of Veal | 217 |
| Roast Loin of Veal | 217 |
| Boiled Loin of Veal | 218 |
| Stewed Loin of Veal | 218 |
| Boiled Breast of Veal | 218 |
| To roast a Breast of Veal | 219 |
| To bone a Shoulder of Veal, Mutton, or Lamb | 219 |
| Stewed Shoulder of Veal (English receipt) | 219 |
| Roast Neck of Veal | 220 |
| Neck of Veal à la Créme, or au Béchamel | 220 |
| Veal Goose (City of London receipt) | 220 |
| Knuckle of Veal, en ragout | 221 |
| Boiled Knuckle of Veal | 221 |
| Knuckle of Veal, with Rice or Green Peas | 221 |
| Small Pain de Veau, or Veal Cake (Entrée) | 222 |
| Bordyke Veal Cake (good.) (Entrée) | 222 |
| Fricandeau of Veal (Entrée) | 223 |
| Spring stew of Veal (Entrée) | 224 |
| Norman Harrico | 224 |
| Plain Veal Cutlets (Entrée) | 225 |
| Veal Cutlets à l’Indienne, or Indian fashion (Entrée) | 225 |
| Veal Cutlets, or Collops, à la Française (Entrée) | 226 |
| Scotch Collops (Entrée) | 226 |
| Veal Cutlets, à la mode de Londres, or London fashion (Entrée) | 226 |
| Sweetbreads, simply stewed, fricasseed, or glazed (Entrées) | 227 |
| Sweetbread Cutlets (Entrée) | 227 |
| Stewed Calf’s Feet (cheap and good) | 228 |
| Calf’s Liver stoved or stewed | 228 |
| To roast Calf’s Liver | 229 |
| Blanquette of Veal, or Lamb, with Mushrooms (Entrée) | 229 |
| Minced Veal (Entrée) | 230 |
| Minced Veal with Oysters (Entrée) | 231 |
| Veal Sydney (good) | 231 |
| Fricasseed Veal (Entrée) | 231 |
| Small Entreés of Sweetbreads, Calf’s Brains and Ears, &c. | 232 |