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Classic
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Beef-steaks and oyster-sauce 37
Staffordshire beef-steaks.. 37
Italian beef-steaks........ 37
Beef-collop................ 37
Beef-palates............... 37
Beef-cakes for a side dish of dressed meat........... 38
To pot beef, 38. Another way....................... 38
To dress the inside of a cold sirloin of beef...... 38
Fricassee of cold roast beef...................... 39
To dress cold beef that has not been done enough, called Beef-olives, 39. The
same called Sanders, 39. The same called Cecils 39
To mince beef.............. 39
To hash beef............... 40
Beef -la-vingrette. 40
Round of beef.............. 40
Rolled beef that equals hare...................... 40
To roast tongue and udder.. 41
To pickle tongues for boiling, 41. Another way....................... 41
To stew tongue............. 42
An excellent way of doing tongues to eat cold....... 42
Beef heart................. 42
Stewed ox-cheek, plain..... 42
To dress an ox-cheek another way....................... 43
Marrow-bones............... 43
Tripe...................... 43
Soused tripe............... 43
Ox-feet, or cow-heels...... 44
Bubble and squeak.......... 44
Veal.
To keep veal............... 44
Leg of veal................ 44
Knuckle of veal............ 45
Shoulder of veal........... 45
Neck of veal............... 45
Neck of veal -la-braise 46
Breast of veal............. 46
To roll a breast of veal, 46. Another way........... 47
To collar a breast of veal to eat cold............... 47
Chump of veal -la-daube 47
Veal rolls of either cold meat or fresh............. 47
Harrico of veal............ 47
A dunelm of cold veal or fowl...................... 48
Minced veal................ 48
To pot veal................ 48
To pot veal or chicken with ham.................. 48
Cutlets Maintenon.......... 49
Cutlets another way, 49. Other ways................ 49
Veal collops............... 49
To dress collops quick, 49. Another way............... 50
Scallops of cold veal or chicken................... 50
Fricandeau of veal, 50. A cheaper, but equally good one, 50. Another
way....................... 51
Veal-olives................ 51
Veal-cake.................. 51
Veal-sausages.............. 51
Scotch collops............. 52
To boil calf's head........ 52
To hash calf's head, 52. Another way............... 52
Calf's head fricasseed..... 53
To collar calf's head...... 54
Mock turtle, 54. A cheaper way, 54. Another. 55
Another mock turtle........ 55
Calf's liver, 55. Roasted. 55
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