Chapter XXXII Foreign and Jewish Cookery
| Page |
| Foreign and Jewish Cookery | 605 |
| Remarks on Jewish Cookery | 606 |
| Jewish Smoked Beef | 606 |
| Chorissa (or Jewish Sausage) with Rice | 607 |
| To fry Salmon and other Fish in Oil (to serve cold) | 607 |
| Jewish Almond Pudding | 608 |
| The Lady’s or Invalid’s new Baked Apple Pudding (Author’s original receipt. Appropriate to the Jewish table) | 608 |
| A few general directions for the Jewish table | 609 |
| Tomata and other Chatnies (Mauritian receipt) | 609 |
| Indian Lobster Cutlets | 610 |
| An Indian Burdwan (Entrée) | 611 |
| The King of Oude’s Omlet | 611 |
| Kedgeree or Kidgeree, an Indian breakfast-dish | 612 |
| A simple Syrian Pilaw | 612 |
| Simple Turkish or Arabian Pilaw (From Mr. Lane, the Oriental traveller) | 613 |
| A real Indian Pilaw | 613 |
| Indian receipt for Curried Fish | 614 |
| Bengal Currie Powder, No. 1 | 614 |
| Risotto à la Mayonnaise | 615 |
| Stufato (a Neapolitan receipt) | 615 |
| Broiled Eels with sage (Entrée) (German receipt. Good) | 616 |
| A Swiss Mayonnaise | 615 |
| Tendrons de Veau | 617 |
| Poitrine de Veau Glacée (Breast of Veal stewed and glazed) | 618 |
| Breast of Veal simply stewed | 618 |
| Compote de Pigeons (Stewed Pigeons) | 619 |
| Mai Trank (May Drink) (German) | 620 |
| A Viennese Soufflé Pudding, called Salzburger Nockerl | 620 |
Introductory Chapter
TRUSSING.
| Page |
| Remarks on Trussing | xxxiii |
| General Directions for Trussing | xxxiii |
| To truss a Turkey, Fowl, Pheasant, or Partridge, for roasting | xxxiv |
| To truss Fish | xxxv |
Introductory Chapter
Carving.
| Page |
| Remarks on Carving | xxxvii |
| No. 1. Cod’s head and shoulder (and Cod fish generally) | xxxviii |
| No. 2. A Turbot | xxxviii |
| No. 2a. Soles | xxxviii |
| No. 3. Salmon | xxxviii |
| No. 4. Saddle of Mutton | xxxviii |
| No. 5. A Haunch of Venison (or Mutton) | xxxix |
| No. 6. Sirloin or Rump of Beef | xxxix |
| No. 6a. Ribs of Beef | xxxix |
| No. 6b. A round of Beef | xxxix |
| No. 6c. A brisket of Beef | xl |
| No. 7. Leg of Mutton | xl |
| No. 8. Quarter of Lamb | xl |
| No. 9. Shoulder of Mutton or Lamb | xl |
| No. 10. A Sucking Pig | xl |
| No. 10a. A fillet of Veal | xli |
| No. 10b. A loin of Veal | xli |
| No. 11. A breast of Veal | xli |
| No. 12. A tongue | xli |
| No. 13. A calf’s head | xli |
| No. 14. A ham | xlii |
| No. 15. A pheasant | xlii |
| No. 16. A boiled fowl | xliii |
| No. 17. A roast fowl | xliv |
| No. 18. A partridge | xliv |
| No. 19. A woodcock | xlv |
| No. 20. A pigeon | xlv |
| No. 21. A snipe | xlv |
| No. 22. A goose | xlv |
| Ducks | xlvi |
| No. 23. A wild duck | xlvi |
| No. 24. A turkey | xlvi |
| No. 25. A hare | xlvii |
| No. 26. A fricandeau of veal | xlvii |
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