|
young fowl
parboiled
|
|
— |
—
|
— |
—
|
An Indian Burdwan
|
|
young fowl
parboiled, carved, divided all the joints, stripped off the skin
|
|
— |
—
|
— |
—
|
An Indian Burdwan
|
|
young fowl
trussed like a pheasant
|
1.0 |
— |
—
|
— |
—
|
Mock Pheasant (No. 69)
|
|
young fowl
|
1.0 |
— |
—
|
— |
—
|
Duck Pie
|
|
young fowl
boned as directed for galantine
|
1.0 |
— |
—
|
— |
—
|
603. Raised Pie of Fowls
|
|
young fowl
tender, plump, uncooked
|
1.0 |
— |
—
|
— |
—
|
Cold Curry, for Luncheon, a...
|
|
young fowl
roasted
|
1.0 |
— |
—
|
— |
—
|
317. CREAM OF RICE A LA ROYALE
|
|
young fowl
white part, pounded till very fine
|
|
— |
—
|
— |
—
|
A White Cullis
|
|
young fowl
cut into quarters
|
1.0 |
— |
—
|
— |
—
|
392. CHICKEN OR GAME CUSTARDS
|