Chapter XIV Poultry
| Page |
| To choose Poultry | 264 |
| To bone a Fowl or Turkey without opening it | 265 |
| Another mode of boning a Fowl or Turkey | 265 |
| To bone Fowls for Fricassees, Curries, and Pies | 266 |
| To roast a Turkey | 267 |
| To boil a Turkey Poult | 267 |
| Turkey boned and forced (an excellent dish) | 268 |
| Turkey à la Flamande, or dinde Poudrée | 270 |
| To roast a Turkey | 270 |
| To roast a Goose (and when in season) | 271 |
| To roast a green Goose | 271 |
| To roast a Fowl | 272 |
| Roast Fowl (a French receipt) | 272 |
| To roast a Guinea Fowl | 272 |
| Fowl à la Carlsfors (Entrée) | 273 |
| Boiled Fowls | 273 |
| To broil a Chicken or Fowl | 274 |
| Fricasseed Fowls or Chickens (Entrée) | 274 |
| Chicken Cutlets (Entrée) | 275 |
| Cutlets of Fowls, Partridges, or Pigeons (French receipt) (Entrée) | 275 |
| Fried Chicken, à la Malabar (Entrée) | 275 |
| Hashed Fowl (Entrée) | 276 |
| French, and other receipts for minced Fowl (Entrée) | 276 |
| Minced Fowl (French receipt) (Entrée) | 275 |
| Fritot or Friteau of cold Fowls (Entrée) | 277 |
| Scallops of Fowls au Béchamel (Entrée) | 277 |
| Grillade of cold Fowls | 277 |
| Fowls à la Mayonnaise | 278 |
| To roast Ducks (and when in season) | 278 |
| Stewed Duck (Entrée) | 278 |
| To roast Pigeons (and when in season) | 279 |
| Boiled Pigeons | 279 |
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