Poultry, &c

Appears in

The Virginia Housewife

The Virginia Housewife

By Mary Randolph

Published 1824

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To Roast a Goose

To Make Sauce for a Goose

To Boil Ducks with Onion Sauce

To Make Onion Sauce

To Boil a Turkey with Oyster Sauce

To Make Sauce for a Turkey

To Roast a Turkey

To Make Sauce for a Turkey

To Make White Sauce for Fowls

Fricassee of Small Chickens

To Roast Large Fowls

To Make Egg Sauce

To Boil Young Chickens

To Roast Young Chickens

To Roast Woodcocks or Snipes

To Roast Wild Ducks or Teal

To Boil Pigeons

To Roast Pigeons

To Roast Partridges or any Small Birds

To Broil Rabbits

To Roast Rabbits

To Stew Wild Ducks

To Dress Ducks with Juice of Oranges

To Dress Ducks with Onions

To Roast a Calf’s Head

To Make a Dish of Curry After the East Indian Manner

Dish of Rice to Be Served Up with the Curry, in a Dish by Itself

Ochra and Tomatos

Gumbo—a West India Dish

Spanish Method of Dressing Giblets

Paste for Meat Dumplins

To Make an Ollo—a Spanish Dish

Ropa Veija—Spanish

Chicken Pudding, a Favourite Virginia Dish

To Make Polenta

To Make Croquets

To Make Vermecelli

Eggs in Croquets

Omelette Souffle

A Nice Twelve O’Clock Luncheon

Eggs A-La-Creme

Sauce A-La-Creme, for the Eggs

Cabbage A-La-Creme

To Make an Omelette

Omelette—Another Way

Gaspacho—Spanish

Eggs and Tomatos

To Fricassee Eggs

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