THE 
CONTENTS. 
CHAP. I. 
©/ Roajtmg, Boilings &c. 
pag- 
2 
ib 
B eef 
Mutton and lamb 
Veal ib 
Fork 3 
To roaft a pig ib 
Different forts of fauce for a pig 
r 4 
To roaft the hind quarter of a 
pig, lamb fafhion ib 
To bake a pig 
To melt butter 
To roaft geefe, turldes, 
Sauce for a goofe 
Sauce for a turkey 
Sauce for fowls 
Sauce for ducks 
Sauce for pheafants and partridges 
ib 
Sauce for larks ib 
To roaft woodcocks and fnipes 6 
To roaft a pigeon ib 
To broil a pigeon ib 
Directions for geefe and ducks ib 
To roaft a hare ib 
Different forts of fauce for a hare 
ib 
.5 
ib 
ib 
ib 
ib 
ib 
Pag* 
Directions concerning the fauce 
for fteaks 8 
General directions concerning 
broiling ib 
General directions concerning 
ib 
ib 
ib 
.9 
ib 
ib 
To broil fteaks 
6 
7 
ib 
boiling 
To boil a ham 
To boil a tongue 
To boil fowls and he life-lamb 
Sauce for a boil’d turkey 
Sauce for a boil’d goofe 
Sauce for boiled ducks or rabbits 
ib 
To roaft venifon 10 
Different forts of fauce for veni- 
fon ib 
To roaft mutton, venifon fafhion 
ib 
To keep venifon or hare fweet, 
or to make them frefti when 
they ftink ib 
To roaft a tongue or udder 11 
To roaft rabbits ib 
To roaft a rabbit hare falhion ib 
Turkies, pheafants, &c. may be 
larded ib 
To roaft a fowl* pheafant fafnion ib 
Rules 
