Chapter 6: , Nos. 1–56

POULTRY AND GAME BIRDS.
No. Page.
Blackbirds 43 110
Chicken Croquettes 9 95
Chicken or Pigeon Cutlet 12 96
Chicken Pie 6 94
Chicken Pie English Style 13 97
Chicken Ragout in Shells or other small Molds 8 95
Duck Ragout 56 115
Fat Goose Stuffed with Apples 21 100
Fat Goose Stuffed with Chestnuts 22 101
Fine Chicken Fricassee 10 95
Fine Ragout of Partridge 42 109
Fried Capon Ragout 51 113
Fried Duck Liver 31 105
Fried Goose Liver 23 101
Fried Old Pheasant 34 106
Fried Partridge 40 109
Fried Pheasant 33 105
Fried Pigeon 15 98
Fried Pigeons with Sweet Stuffing 17 98
Fried Snipes 45 111
Fried Woodcock 47 112
Fried Woodcock, Another Form of 48 112
Goose and Duck Schwartz-sauer 32 105
Goose Giblets 24 101
Goose Liver Pie 25 102
Goose Liver Pudding 26 102
Grouse Pie 39 108
Leipzig Larks 44 111
Old or Young Chicken with Rice 5 93
Partridge with Sauerkraut 41 109
Pheasant Patties in Shells or other Small Molds 35 106
Pheasant Pie 37 107
Pigeon Pie, English Style 14 97
Poulard Fricassee 55 115
Puff Paste Patties, Filled with Chicken Ragout 7 94
Red Grouse and Guinea Hen 38 108
Red Grouse Cutlets 53 114
Roast Capons 50 113
Roast Duck 29 104
Roast Poulard 54 114
Roast Spring Chicken 1 91
Roast Turkey 18 99
Roast Wild Duck 49 112
Roasted and Stuffed Turkey 19 99
Roast Wild Goose 27 103
Roast Young Goose 20 100
Smoked Goose Breast 28 103
Snipe on Toast 46 111
Stewed Capon 52 113
Stewed Chicken with Champignons 4 93
Stewed Pheasant 36 107
Stuffed Chicken, Another Form of 3 92
Stuffed Duck, Another Form of 30 104
Stuffed Roasted Chickens 2 92
Stuffed Fried Pigeons 16 98
Vienna Baked Chicken 11 96