BEEFSTEAK 18
LEG OF MUTTON OR LAMB, OR KNUCKLE OF VEAL 19
LEG OF VENISON 20
SADDLE OF MUTTON 20
SADDLE OF VENISON 21
HAUNCH OF VENISON OR MUTTON 21
LOIN OF MUTTON, LAMB, VEAL, PORK, OR VENISON 22
SHOULDER OF MUTTON OR VEAL 22
FOREQUARTER OF LAMB OR VEAL 23
NECK OF VEAL 24
BREAST OF VEAL 24
CALF'S HEAD 25
ROAST PIG 25
HAM 26
TONGUE 27
CORNED BEEF 27
CHARTREUSE, OR PRESSED MEAT 28
TO CUT UP A CHICKEN FOR A STEW OR FRICASSEE 28
BOILED FOWL OR TURKEY 30
BROILED CHICKEN 32
ROAST TURKEY 33
ROAST GOOSE 35
ROAST DUCK 36
PIGEONS 37
PARTRIDGES 37
LARDED GROUSE 38
RABBIT 38
SWEETBREADS, CHOPS, AND CUTLETS 39
FISH 39
BAKED FISH 40