Miss Leslie's New Cookery Book. Leslie Eliza

STEWED SWEETBREADS.—

       BAKED SWEETBREADS.—

       PORK.

       PORK.—

       TO ROAST PORK.—

       SWEET POTATO PORK.—

       CHESTNUT PORK.—

       ROASTED SPARE-RIB.—

       TO DRESS A YOUNG PIG.—

       PORK STEAKS, STEWED.—

       PORK AND APPLES.—

       PORK STEAKS, FRIED.—

       PORK APPLE POT-PIE.—

       APPLE PORK PIE.—

       FILLET OF PORK.—

       ITALIAN PORK.—

       PORK OLIVES.—

       PIGS' FEET, FRIED.—

       PORK AND BEANS.—

       PORK WITH CORN AND BEANS.—

       PORK WITH PEAS PUDDING.—

       SAUSAGE-MEAT.—

       SAUSAGE DUMPLING.—

       VEAL AND SAUSAGE PIE.—

       BOLOGNA SAUSAGES.—

       HOG'S HEAD CHEESE.—

       LIVER PUDDINGS.—

       HAM, etc.

       BRINE FOR PICKLING MEAT.—

       TO CURE HAMS.—

       BOILED HAM.—

       BAKED HAM.—

       MADEIRA HAM.—

       BROILED HAM.—

       FRIED HAM.—

       NICE FRIED HAM.—

       SLICED HAM.—

       DISGUISED HAM.—

       HAM CAKE.—

       HAM OMELET.—

       HAM TOAST.—

       SANDWICHES.—

       BISCUIT SANDWICHES.—

       POTTED HAM.—

       TO PREPARE BACON.—

       TO BOIL BACON.—

       BACON AND BEANS.—

       BROILED HAM OR BACON.—

       STEWED HAM.—

       STEWED BACON.—

       PREPARED LARD.—

       VENISON.

       HAUNCH OF VENISON.—

       VENISON STEAKS, BROILED.—

       STEWED VENISON STEAKS.—

       HASHED VENISON.—

       A FINE VENISON PIE.—

       VERY PLAIN VENISON PIE.—

       VENISON POT-PIE.—