  | PAGE | | My Table at Home. | | Prefatory Address, | 631 | | Reference to Plan of My Kitchen at Home, | 632 | | Plan of My Kitchen at Home, | 633 | | Reference to Plans of Bachelor’s and Cottage Kitchens, | 634 | | Plan of the Bachelor’s Kitchen, | 635 | | Cottage Kitchen, | ib. | | Bill of Fare for Eight Persons, | 636 | | PLAIN JOINTS. | | Of the Choosing and Roasting of Plain Joints, | 637 | | Sirloin of Beef, | 639 | | Ribs of Beef, | 640 | | Rump of Beef, | ib. | | Baron of Beef, | 641 | | Round of Beef, | ib. | | Aitch-bone of Beef, | 643 | | Brisket of Beef, | ib. | | À la Garrick, | ib. | | Haunch of Mutton, | ib. | | Soyer’s Saddle-back of Mutton, | 644 | | Saddle of Mutton, | 645 | | Leg of Mutton, | ib. | | Shoulder of Mutton, | ib. | | Loin of Mutton, | ib. | | Neck of Mutton, | ib. | | Boiled Leg of Mutton, | ib. | | Shoulder of Mutton, | 646 | | Saddle-back of Welsh Mutton, | ib. | | Haunch do., | ib. | | Saddle do., | ib. | | Leg do., | ib. | | Loin do., | ib. | | Neck do., | ib. | | Shoulder do., | ib. | | Lamb, | ib. | | Fillet of Veal, | 647 | | Loin of Veal, | ib. | | Breast of Veal, | ib. | | Shoulder of Veal, | 648 | | Neck of Veal, | ib. | | Knuckle of Veal, | ib. | | Leg of Pork, | ib. | | Salt Pork, | ib. | | MADE DISHES. | | French Pot-au-feu, | 649 | | SOUPS. | | Julienne Soup, | 652 | | Mutton Broth, | 653 | | Irish Mutton Broth, | ib. | | A very simple receipt for the Scotch Cock-a-leeky, | ib. | | Ox-tail Soup, | 653 | | Ox-cheek Soup, | 654 | | New Mock Turtle Soup, | ib. | | Brown Mock Turtle Soup, | ib. | | Mulligatawny Soup, | 655 | | Giblet Soup, | ib. | | Green Pea Soup, | ib. | | Winter Pea Soup, | ib. | | PurÉe of Vegetable Soup, | 656 | | Maigre Soup, | ib. | | Onion Soup Maigre, | ib. | | Vermicelli Soup, | ib. | | Macaroni Soup, | ib. | | FISH. | | Turbot, | 656 | | Turbot, the new French fashion, | 657 | | À la CrÊme, | ib. | | John DorÉe, Boulogne fashion, | ib. | | Salmon, Plain Boiled, | ib. | | Sauce Matelote, | ib. | | Cod Fish, Plain Boiled, | ib. | | sauced over with Oyster Sauce, | ib. | | Haddocks, | 658 | | Baked Haddocks, | ib. | | Soles, Fried, | ib. | | the Jewish fashion, | ib. | | Sole À la MeuniÈre, | ib. | | aux Fines Herbes, | ib. | | Fried Whiting, | |   |
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