|
chesnuts
roasted peeled
|
24.0 |
— |
—
|
— |
—
|
Duck, to boil, à la Française
|
|
chesnuts
|
|
— |
—
|
— |
—
|
Pullets to bone and farce
|
|
chesnuts
slit the skins off with a knife, and fry them in butter till thoroughly done, but not burned, and serve them whole in the sauce
|
|
— |
—
|
— |
—
|
Gravy for Roasted Turkey
|
|
chesnuts
blanched
|
24.0 |
dozen |
—
|
— |
—
|
A Harrico of Mutton
|
|
chesnuts
roasted, skinned, peeled, cut small, and bruised in a mortar
|
12.0 |
— |
—
|
— |
—
|
To roast a Fowl with Chesnuts
|
|
chesnuts
peel’d and skin’d
|
|
— |
—
|
— |
—
|
To roast a Fowl with Chesnuts
|
|
chesnuts
roasted and blanched
|
|
— |
—
|
— |
—
|
Pheasant Stewed in Veal Gravy
|
|
chesnuts
shelled and skinned
|
1.0 |
quart |
—
|
— |
—
|
To ragoo Oysters
|
|
chesnuts
|
|
— |
—
|
— |
—
|
To ragoo Oysters
|
|
chesnuts
blanch and peel
|
18.0 |
— |
—
|
— |
—
|
Chesnut Pudding
|
|
chesnuts
boiled
|
|
— |
—
|
— |
—
|
Portugal Beef
|
|
chesnuts
broiled
|
|
— |
—
|
— |
—
|
Portugal Beef
|
|
chesnuts
blanched and peeled
|
18.0 |
— |
—
|
— |
—
|
Chesnut Pudding
|