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Classic
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page 508
PAGE
Spiced Beef Relish.......................... 105
Fried Beef Liver............................ 105
Pressed Beef................................ 105
French Stew................................. 105
To Pot Beef................................. 105
Stewed Brisket of Beef...................... 106
Dried Beef, with Cream...................... 106
Beef Croquettes, No. 1...................... 106
Beef Croquettes, No. 2...................... 107
Meat and Potato Croquettes.................. 107
Cold Roast, Warmed, No. 1................... 107
Cold Roast, Warmed, No. 2................... 107
Cold Meat and Potato, Baked................. 108
Beef Hash, No. 1............................ 108
Beef Hash, No. 2............................ 108
Hamburger Steak............................. 109
To Roast Beef Heart......................... 109
Stewed Beef Kidney.......................... 109
Beef's Heart, Stewed........................ 109
Boiled Beef Tongue.......................... 110
Spiced Beef Tongue.......................... 110
To Boil Tripe............................... 110
To Fry Tripe................................ 110
Fricasseed Tripe............................ 111
Tripe Lyonnaise............................. 111
To Clarify Beef Drippings................... 111
Roast Loin of Veal.......................... 111
Roast Fillet of Veal........................ 112
Boiled Fillet of Veal....................... 112
Veal Pudding................................ 112
Fried Veal Cutlets.......................... 113
Fried Veal Chops (Plain).................... 113
Veal Collops................................ 113
Veal Olives................................. 113
Veal Cheese................................. 114
Veal Croquettes............................. 114
Broiled Veal Cutlets (Fine)................. 114
Veal Pot-pie................................ 114
Veal Pie.................................... 115
Veal Stew................................... 115
Veal Loaf................................... 116
Veal for Lunch.............................. 116
Veal Patties................................ 116
Braised Veal................................ 117
Baked Calf's Head........................... 117
Calf's Head Cheese.......................... 117
Brain Cutlets............................... 118
Calf's Head Boiled.......................... 118
Calf's Liver and Bacon...................... 118
Boiled Calf's Feet.......................... 119
Sweetbreads................................. 119
Fried Sweetbreads........................... 119
Baked Sweetbreads........................... 119
Fricasseed Sweetbreads...................... 120
MUTTON AND LAMB.
Roast Mutton................................ 120
Boned Leg of Mutton Roasted................. 120
Boiled Leg of Mutton........................ 121
Braised Leg of Mutton....................... 121
Leg of Mutton la Venison.......... 121
Steamed Leg of Mutton....................... 122
Hashed Mutton............................... 122
Broiled Mutton Chops........................ 122
Fried Mutton Chops, No. 1................... 123
Fried Mutton Chops, No. 2................... 123
Mutton Cutlets (Baked)...................... 123
Baked Mutton Chops and Potatoes............. 123
Muttonettes................................. 124
Irish Stew.................................. 124
Mutton Pudding.............................. 124
Scrambled Mutton............................ 125
Scalloped Mutton and Tomatoes............... 125
Lamb Sweetbreads and Tomato Sauce........... 125
Roast Quarter of Lamb....................... 125
To Broil the Fore-quarter of Lamb........... 126
Lamb Stew................................... 126
Pressed Lamb................................ 126
Croquettes of Odds and Ends................. 127
PORK.
Roast Pig................................... 127
Roast Loin of Pork.......................... 128
Roast Leg of Pork........................... 128
Boiled Leg of Pork.......................... 129
Fresh Pork Pot-pie.......................... 129
Roast Spare-rib............................. 129
Pork Tenderloins............................ 129
Pork Cutlets................................ 130
Pork Chops and Fried Apples................. 130
Fried Pork Chops............................ 130
Pork Pie.................................... 130
Pork Pot-pie................................ 131
Pork and Beans (Baked)...................... 131
Boston Pork and Beans....................... 131
Fried Salt Pork............................. 132
Grilled Salt Pork........................... 132
Fried Ham and Eggs.......................... 132
Cold Bacon and Eggs......................... 133
Scrappel.................................... 133
To Bake a Ham (Corned)...................... 133
Pig's Feet Pickled.......................... 133
Boiled Ham.................................. 134
Broiled Ham................................. 134
Potted Ham.................................. 134
Bologna Sausage (Cooked).................... 135
Country Pork Sausages....................... 135
To Fry Sausages............................. 135
Head Cheese................................. 136
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Classic
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