The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical MannerAnonymous
General
The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner
Anonymous
Cooking, American -- New England style; Formulas, recipes, etc.; Home economics
13. A Fillet of Veal, 6
14. Lamb, 6
15. Shoulder of Lamb Grilled, 7
16. Lamb's Fry, 7
17. Turkey, 7
18. Goose, 8
19. Chickens, 8
20. Fricassee Chickens, 9
21. Pigeons, 9
22. Ducks, 10
23. Baked Pig, 10
24. Pressed Head, 10
25. Souse, 11
26. Tripe, 11
27. Ham, 11
28. Tongues, 11
29. Curries, 12
30. Curry Powder, 12
31. Chicken Pie, 12
32. Beef and Mutton Pie, 13
33. Chicken and Veal Pot Pie, 13
34. To Frizzle Beef, 14
35. Warmed over Meats, 14
36. A Ragout of cold Veal, 15
37. Drawn Butter, 15
38. Burnt Butter, 16
39. Roast Meat Gravy, 16
40. Sauce for cold Meat, Fish or Salad, 16
41. Wine Sauce for Venison or Mutton, 16
42. Rice Sauce, 17
43. Oyster Sauce, 17
44. Liver Sauce for Fish, 17
45. Lobster Sauce, 17
46. Chicken Salad, 18
47. Sauce for Turtle or Calf's Head, 18
48. Apple Sauce, 18
49. Pudding Sauce, 18
50. Tomato Catsup, 19
51. Mushroom Catsup, 19
52. Essence of Celery, 19
53. Soup Herb Spirit, 20
54. Veal Soup, 20
55. Black Soup, 20
56. Calf's Head or mock Turtle Soup, 21
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