Chapter V: Veal, 33

Veal, To stew, 34

Veal, To roast a Loin of, 33

Veal, To bake a Fillet of, 34

Veal Cutlets, 34

Veal Gravy, 29

Veal Potpie, 137

Veal Soup, 12

Vegetables for Winter, To keep, 64

Venison Sauce, 29

Vinegar, Celery, 28

Vinegar, Raspberry, 130

W.

Wafers, 106

Waffles, Quick, 73

Water Melon Rinds, 122

Whips, 89

White Cake, 107

Wild Cherry Brandy, 129

Windows, To wash, 151

Wine, Elderberry, 129

Wine Sauce, 28

Wine Whey, 147

Woodcock, or Snipe, To roast, 48

Y.

Yeast, 67

* * * * * *

Transcriber’s note:

Inconsistent spelling and hyphenation are as in the original.