Part 9

Tomato sauce, 12 14 stuffed, 110 82

Tongue, boiled, 154 108 stewed, 156 109 with olives, 155 109

Tripe with gravy, 82 63

Trout, Alpine, 174 120 fried, 176 121 Lombard, 175 121 with anchovies, 177 121

Turkey, 145 104

Tutti frutti, ice, 221 155

Veal, breast, 80 62 cutlets, 75 58 kidney with anchovy, 150 107 liver, 161 113 fried, 162 113 in gravy, 83 63 kidney sliced, 151 107

Veal, roast, 129 94 stewed, 39 32 with gravy, 81 62 with tunny, 90 68

Vegetable chowder, 10 11 soup, 7 8

Wafer biscuits, 194 134

Whiting with anchovy sauce, 117 87

Zabaione, 208 146

Zucchine, 32 28

+---------------------------------------------------+ |Transcriber's Note: | | | |All grave accents in the original have been | |changed to acute and an acute accent has been | |added to Recipe No. 169 PUREE OF CELERY. | | | |Inconsistencies in spelling between the main body | |and index have been retained, however typographical| |typographical errors have been corrected in both. | |in both. | +---------------------------------------------------+