Chapter 9: , Nos. 1–12

HEAD CHEESE AND GELATINES.
No. Page.
Eel in Jelly 9 156
Fish in Jelly 8 155
Gelatine or Head Cheese from Poultry Bouillon 3 153
Goose Liver in Jelly 12 157
Head Cheese from Goose or Duck 6 154
Head Cheese from Ox-Tongue 5 154
Head Cheese from Partridge 7 155
Head Cheese from Pig’s Feet and Calf’s Tongue 4 153
How to Prepare Gelatine 1 152
Meat Gelatine for Patients 2 152
Oysters and Caviar in Jelly 11 157
Salmon in Jelly 10 156