| 251 |
329. Saddle of Lamb, Russian fashion
|
13 |
11 |
success
|
| 252 |
32. Ham and Eggs
|
2 |
1 |
success
|
| 253 |
330. Leg or Shoulder of Lamb with Peas
|
2 |
2 |
success
|
| 254 |
331. Leg or Shoulder with French Beans
|
2 |
2 |
success
|
| 255 |
332. Boiled Leg of Lamb with Spinach
|
4 |
7 |
success
|
| 256 |
333. Shoulder of Lamb braised
|
10 |
17 |
success
|
| 257 |
334. Breast of Lamb broiled
|
18 |
8 |
success
|
| 258 |
335. Lamb’s Head
|
1 |
1 |
success
|
| 259 |
336. Lamb’s Fry
|
8 |
7 |
success
|
| 260 |
337. Lamb’s Head with Hollandaise
|
3 |
5 |
success
|
| 261 |
338. Lamb’s Head, with Brain or Liver
|
5 |
1 |
success
|
| 262 |
339. Leg of Pork
|
4 |
8 |
success
|
| 263 |
33. Bacon
|
3 |
8 |
success
|
| 264 |
340. Chine of Pork
|
3 |
4 |
success
|
| 265 |
341. Sparerib of Pork
|
4 |
4 |
success
|
| 266 |
342. Loin or Neck of Pork à la Piémontaise
|
12 |
12 |
success
|
| 267 |
343. Loin or Neck of Pork, Normandy fashion
|
5 |
3 |
success
|
| 268 |
344. Bacon and Ham
|
0 |
3 |
success
|
| 269 |
345. Ham
|
3 |
6 |
success
|
| 270 |
346. Bacon
|
3 |
3 |
success
|
| 271 |
347. Sucking Pig
|
9 |
4 |
success
|
| 272 |
348. Hind Quarter of Sucking Pig (Yorkshire fashion)
|
6 |
5 |
success
|
| 273 |
349. Salt Pork
|
6 |
5 |
success
|
| 274 |
34. Sausages
|
0 |
3 |
success
|
| 275 |
350. Pig’s Cheek (a new method)
|
7 |
7 |
success
|
| 276 |
351. Pickled Pork (Belly part)
|
1 |
3 |
success
|
| 277 |
352. Hand of Pork
|
1 |
2 |
success
|
| 278 |
353. Haunch of Venison
|
6 |
15 |
success
|
| 279 |
354. Neck of Venison
|
1 |
1 |
success
|
| 280 |
355. Plain Roasted Turkey, with Sausages
|
14 |
52 |
success
|
| 281 |
356. Turkey with flat Sausage Cake
|
8 |
16 |
success
|
| 282 |
357. Boiled Braised Turkey
|
22 |
38 |
success
|
| 283 |
358. Roast Braised Turkey
|
35 |
18 |
success
|
| 284 |
359. Turkey, if old
|
17 |
12 |
success
|
| 285 |
35. Sausages, how to cook them
|
0 |
4 |
success
|
| 286 |
360. Poulards, Capons, and Fowls
|
3 |
4 |
success
|
| 287 |
361. Capon or Poulard roasted
|
6 |
7 |
success
|
| 288 |
362. Capon boiled
|
0 |
1 |
success
|
| 289 |
363. Capon or Poulard à l’Estragon
|
20 |
17 |
success
|
| 290 |
364. Poulard with Rice
|
12 |
17 |
success
|
| 291 |
365. Poulards or Capons, with Quenelles and Tongue
|
6 |
12 |
success
|
| 292 |
366. The same with Cucumbers
|
15 |
8 |
success
|
| 293 |
367. Capon with young Carrots
|
11 |
11 |
success
|
| 294 |
368. Fowls, Italian way
|
15 |
11 |
success
|
| 295 |
369. Fowl à l’Ecarlate
|
4 |
10 |
success
|
| 296 |
36. Sautéd Sausages
|
3 |
9 |
success
|
| 297 |
370. Goose (to truss)
|
8 |
8 |
success
|
| 298 |
371. Roast Goose
|
11 |
13 |
success
|
| 299 |
372. The same, with another stuffing
|
9 |
10 |
success
|
| 300 |
373. Goose roasted (another way)
|
12 |
14 |
success
|
