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SVENSKA. SID.
Anka med surkål......241.
stekt............242.
Dufvor...............242.
,, halstrade......’343.
i kompott......243.
ångstekta......243.
(Gås....................243.
,. bröst, rökt.........244.
,, kras...............245.
., med surkål........244.
„ stek)...............244.
,. s; ufvad............214.
Böna..................237.
Frikasse..........289.
med ris..........238.
ptnree............239.
,, rostade.........
Ste&t på patina.. .238.
ångstekta........238
Kalkon..............
kokt........... 23y.
kras med rofvor240.
„ med gelee......240.
^ ugnstekt........210.
ångstekt........’.’io.
Hättn- at’ v i Id < 240,
Allmänna t’o ter 2iu.
And................ . ’I<;
I,, kokt..............847.
„ stekt..............247.
„ stnl v:ui..........»47.
lias, rökt..............248.
,, stekt.............217.
„ vild...............^17.
Hare eller kanin......249.
stekt............^u>-
stufvad.........249.
Hjerpe................248.
stekt..........24!>.
staf va.d........LM!;.
Rapphöna..............248.
Uen ellei hjort.........249
„ hjortstek....250.
,, ,, „ halstraders).
Tj lider..................250.
kokt ..........2.9).
stekt...........250.
stufvad........250.
ENÄLLSIL PAQK.
Duck with sourkrout ..241.
., bien..............24-’.
Pigeon.................242.
,, broiled .........843,
cotupote........843.
steamed.........242.
Goose..................843,
breast, sinoked..241.
,, seraps..........245.
„ with sourkraut.244.
fried............244
»tewed..........244.
Chieken................i.>»7.
,, rrieaesee.......239
,, with rice.......88
„ pnree..........2.".!».
,. roast...........288
., fried........
,, uucil .......238
Turkey................
„ boited..........288.
„ Boraps with i.nr-
mps..........JU).
wiLhjclly.......’JM).
,, roasted.........240.
,, steamed........240,
Ctomc..................246.
Genera] hlnts.........246.
I »nek, wild.............248.
,, boi lod..........217.
fried............~’47.
,, »tejpd.........._’ 17.
Goose, sinoked.........248,
fried............247.
wild............247.
Hare or rabbit.........249.
„ fried.............249,
ttewed...........249.
Pheasam*..............248.
fried..........249,
,, slo wed.......249.
Partridgea.............248.
Venison...............240
„ roast.........280.
broiled.......260.
Wooduock.............250.
„ botled.......2ao.
„ fnod.........260
„ stewed........268.
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