Chapter XV Game
| Page |
| To choose Game | 281 |
| To roast a Haunch of Venison | 282 |
| To stew a Shoulder of Venison | 283 |
| To Hash Venison | 284 |
| To roast a Hare | 284 |
| Roast Hare (superior receipt) | 285 |
| Stewed Hare | 286 |
| To roast a Rabbit | 286 |
| To boil Rabbits | 286 |
| Fried Rabbit | 287 |
| To roast a Pheasant | 287 |
| Boudin of Pheasant, à la Richelieu (Entrée) | 288 |
| To roast Partridges | 288 |
| Boiled Partridges | 289 |
| Partridges with Mushrooms | 289 |
| Broiled Partridge (breakfast dish) | 290 |
| Broiled Partridge (French receipt) | 290 |
| The French, or Red-legged Partridge | 290 |
| To roast the Landrail or Corn-Crake | 291 |
| To roast Black Cock and Gray Hen (and when in season) | 291 |
| To roast Grouse | 292 |
| A salmi of Moorfowl, Pheasants, or Partridges (Entrée) | 292 |
| French salmi, or hash of Game (Entrée) | 292 |
| To roast Woodcocks or Snipes (and their season) | 293 |
| To roast the Pintail or Sea-Pheasant, with the season of all Wild Fowl | 294 |
| To roast Wild Ducks | 294 |
| A salmi or hash of Wild Fowl | 294 |
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