07 - Removes in General

Removes are large dishes placed at the top or bottom end of a dinner-table, or served from the side-table: they mostly consist of roast, boiled, braized, or otherwise highly-dressed meats, &c.

Beet, Roast Sirloin of ~ Roast Ribs of ~ Boiled Round of ~ Aitchbone of ~ Rolled Thin Flank of ~ Braized Roll of, a la Bearnaise ~ Stewed Rump of ~ Ribs -a la Mode ~ Fillets Larded ~ a la Napolitaine ~ a la Richelieu ~ Braized, a la Milton ~ Pressed. Ox-tongues ~ Braized ~ Hunting Beef. Veal, Roast Fillet of ~ Roast Neck of ~ Braized Neck of ~ Neck of Larded ~ Noix or Cushion of Veal ~ a la St. George ~ a la St. Cloud ~ Roast Loins of ~ Braized ~ a la Creme ~ Roast Breast of ~ Rolled a la Printaniere ~ a la Chipolata. Mutton, Boiled Leg of ~ Braized ~ a la Napolitaine ~ a la Provencale ~ a la Bretonne ~ a, la Soubise ~ Neck of, Boiled ~ a l'Irlandaise ~ Roebuck Fashion ~ a la Soubise ~ a l'Allemande ~ with Puree of Sorrel. Sheep's-head Gallimaufried ~ Mutton, Haunch of, Roast ~ Saddle of, Roast ~ a la Polonaise ~ Shoulder of, Boiled ~ Stuffed ~ Loins of. Lamb, Roast Fore-quarter of ~ Ribs or Target of ~ Leg of, Boiled ~ Shoulder of, Grilled ~ a la Montmorency ~ Lamb's Head ~ Saddle of, Braized ~ a la Villeroi. Scotch Haggis. Pork, Boiled Leg of ~ German Fashion ~ Roast Leg of ~ Roast Sparerib of ~ How to Pickle ~ Roast Sucking Pig ~ Roast Pig a la Perigueux ~ a la Chipolata ~ Bath Chaps ~ Chine of Pork.