Souse cheese, 123 " to make from hogs' feet, 123 Sweetbread of hog, 123 Tongue or ham, potted, 131 Barbecue shoat, 132 Forequarter of shoat to roast, 132 Head of shoat, 134 " " " to stew, 135 " " pig to hash, 135 Head and jowl of pig to stew, 134 Jowl of shoat, 133 Roast pig, 133 " shoat, 132 BEEF AND VEAL. À-la mode, 140 " " 2d, 140 " " 3d, 141 Boiled beef and turnips, 141 Brine for beef, 154 Brains, croquettes, 151 " to dress, 150 " " fry, 150 " " " , 150 " " stew, 150 Collaps, beef, 146 Collar, 142 Cow heel, 153 " " fried, 153 Corned beef, 154 " " 2d, 156 " " 3d, 156 " " and tongues, 155 " " or pork, 155 " round, to cook, 158 " beef, how to cook, 159 " " tongue, to cook, 158 Cure " for drying, 159 " " ham, 160 Daube Froide, 163 Dry beef and tongue, 160 French dish, 153 Frizzled beef, 144