tag="{http://www.w3.org/1999/xhtml}a">25

Ducks, 19 26 Baked or Roast Pig, 19 27 Sweet Bread, Liver, and Heart, 20 28 Pressed Head, 20 29 Souse, 20 30 Tripe, 21 31 Sausages, 21 32 To Cure and Cook Hams, 21 33 To Salt and Smoke Tongues, 22 34 Curries, 22

	MEAT PIES.
35	Chicken Pie,	22
36	Beef and Mutton Pie,	23
37	Chicken and Veal Pot Pie,	23
38	To Frizzle Beef,	24
39	Warmed-over Meats,	24
40	A Ragout of Cold Veal,	25

	GRAVIES AND SAUCES.
41	Drawn Butter,	25
42	Burnt Butter,	25
43	Roast Meat Gravy,	25
44	Sauce for Fish, Salad, and Cold Meat,	26
45	Wine Sauce for Mutton and Venison,	26
46	Rice Sauce,	26
47	Oyster Sauce,	26
48	Celery Sauce,	27
49	Brown Sauce for Poultry,	27
50	Savory Jelly Sauce for Cold Meat,	27
51	Liver Sauce for Fish,	27
52	Lobster Sauce,	27
53	Chicken Salad,	28
54	Turtle, or Calf’s Head Sauce,	28
55	Apple and Cranberry Sauce,	28
56	Pudding Sauce,	28
57	Tomato Soy,	29
58	Tomato Catsup,	29
59	Mushroom Catsup,	29
60	Walnut Catsup,	30
61	Curry Powder,	30
62	Essence of Celery,	30

	SOUPS.
63	Soup Herb Spirit,	30
64	Plain Veal Soup,	30
65	Mock Turtle, or Calf’s Head Soup,	31
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