Sauce 406
Beef, aitchbone of, boiled 607
to carve an _p._ 316
A la mode 601-2
Baked 598-9
Baron of 679
Bones, broiled 614
Brisket of, à la Flamande 649
to carve a _p._ 317
to stew 649
Broiled, and mushroom sauce 612
oyster sauce 613
Cake 610
Carving _p._ 316
Collared 617
Collops 18
minced 619
Curried 620
Different seasons for 611
Dripping, to clarify 621-2
Fillet of roast, larded 623
French 649
Frenchman's opinion of 626
Fricandeau of 624
Fried, salt 625
Fritters 627
Hashed 628-9
Hung, to prepare 630
Hunter's 631
Kidney, to dress 632-4