VEAL, or VEAL QUENELLES.
FORCEMEAT for Veal, Turkeys, Fowls, Hare, &c.
FOWLS, Boiled, à la Béchamel.
FOWLS, Boiled, to Carve.
FOWL, Boiled, with Oysters. (Excellent.)
FOWLS, Broiled, and Mushroom Sauce.
FOWL, Boiled, and Rice.
FOWLS, to Bone, for Fricassees, Curries, and Pies.
FOWL, Croquettes of (an Entrée) .
FOWL AND RICE, Croquettes of (an Entrée) .
FOWL, Curried.
FOWL, Fricasseed.
FOWLS, Fried.
FOWLS, Fried.
FOWLS, Fried, and French Beans.
FOWL au Gratin.
FOWL, Hashed. An Entrée.
FOWL, Hashed, Indian Fashion (an Entrée) .
FOWL, an Indian Dish of (an Entrée) .
FOWL à la Mayonnaise.
FOWL, Minced (an Entrée) .
FOWL, Minced, à la Béchamel.
FOWL, Ragoût of.
FOWLS, Roast.
FOWL, Roast, to Carve.
FOWL, Roast, Stuffed.
FOWL SAUTE with Peas (an Entrée) .
FOWL SCOLLOPS.
FRENCH TERMS used in modern Household Cookery, explained.
FRITTERS, Indian.
FRITTERS, Plain.
FRUIT, to Bottle Fresh. (Very useful in Winter.)
FRUIT, to Bottle Fresh.
FRUIT, to Bottle Fresh, with Sugar. (Very useful in Winter.)
FRUIT TURNOVERS (suitable for Pic-Nics) .
GAME, Hashed.
GERMAN PUFFS.
GHERKINS, Pickled.
GIBLET PIE.
GIBLET SOUP.
GINGER, Apple. (A Dessert Dish.)
GINGER-BEER.
GINGER CREAM.
GINGER, Preserved,
GINGER PUDDING.
GINGER WINE.
GINGERBREAD, Thick.
GINGERBREAD, White.
GINGERBREAD-NUTS, Rich Sweetmeats.
GINGERBREAD-NUTS, Sunderland. (An Excellent Recipe.)
GLAZE for covering Cold Hams, Tongues, &c.
GLAZE-KETTLE.
GLAZE, to, Cold Joints, &c.
GOLDEN PUDDING.
GOOSE, Green.
GOOSE, Hashed.
GOOSE, Roast.
GOOSE, Roast, to
