  | PAGE | | Portrait of the Author | 1 | | Emblematical woodcut | iv | | A Turkey, prepared according to M. Soyer’s new plan | xvi | | Carving a haunch of venison | xviii | | Carving of poultry | xxi | | The Tendon Separator | xxiii | | Fowl—one half with the flesh on, and the other half dissected | xxiv | | Mutton, pork, and lamb cutlets | 294 | | Table of the wealthy | 607 | | Kitchen of the Reform Club | 612 | | Ground plan of ditto | 614 | | Fifteen engravings representing the fitting-up of the kitchen of the wealthy | 610 to 629 | | Ground plan of my kitchen at home | 632 | | The bachelor’s and the cottage kitchen | 634 | | My table at home | 635 | | Saddle-back of mutton | 644 | | A new mutton cutlet | 677 | | Pagodatique entrÉe dish | 714 | Dindonneau À la Nelson, Poularde en diadÈme, Galantine À la voliÈre, Salade
de grouse À la Soyer, Mayonnaise de homard, Croustades of bread for
the centre of removes, Croustade for filet de boeuf, Croustades for
poularde en diadÈme, Croustades for turkey À la Nelson, Gateau Britannique,
CrÊme Cerito sultane sylphe À la fille de l’orage, Six jelly moulds,
and the Atelettes for Flancs, Removes, &c. | 720 | | Portrait of Madame Soyer, Biography at the end of the book. |
THE
GASTRONOMIC REGENERATOR.
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