Meats
Broiled Beefsteak
Lay a thick tender steak upon a gridiron well greased with butter or beef suet, over hot coals; when done on one side have ready the warmed…
Fried Beefsteak
When the means to broil are not at hand, the next best method is to heat the frying pan very hot, put in steak previously hacked, let…
Beefsteak Smothered In Onions
Slice the onions thin and drop in cold water: put steak in pan with a little suet. Skim out onions and add to steak, season with pepper and…
Bolled Corned Beef
Soak over night if very salt, but if beef is young and properly corned this is not necessary; pour over it cold water enough to cover it…
Beef A La Mode
In a piece of the rump, cut deep openings with a sharp knife; put in pieces of pork cut into dice, previously rolled in pepper, salt…
Boiled Beef Tongue
Wash clean, put in the pot with water to cover it, a pint of salt, and a small pod of red pepper; if the water boils away, add more so as…
Ragout Of Beef
For six pounds of the round, take half dozen ripe tomatoes, cut up with two or three onions in a vessel with a tight cover, add half a…
Roast Beef With Pudding
Bake exactly as directed for ordinary roast for the table; then make a Yorkshire pudding, to eat like vegetables with the roast, as…
Roast Beef
Take a rib-piece or loin-roast of seven to eight pounds. Beat it thoroughly all over, lay it in the roasting dish and baste it with melted…
A Brown Stew
Put on stove a rather thick piece of beef with little bone and some fat; four hours before needed, pour on just boiling water enough to…
Stewed Beef
Take a piece of the rump, pound it till tender, lay in an iron vessel previously lined with slices of pork and onions, with a few…
Spiced Beef Tongue
Rub into the tongue a mixture of half a pint of sugar, a piece of saltpeter the size of a pea, and a table-spoon of ground cloves; immerse…
Fried Liver
Cut in thin slices and place on a platter, pour on boiling water and immediately pour it off (this seals the outside, takes away the…
Larded Liver
Lard a calf's liver with bacon or ham, season with salt and pepper, tie a cord around the liver to keep in shape, put in a kettle with one…
Fried Tripe
Dredge with flour, or dip in egg and cracker crumbs, fry in hot butter, or other fat, until a delicate brown on both sides, lay it on a…
Soused Tripe
After preparing it according to directions in "How to cut and cure meats," place in a stone jar in layers, seasoning every layer with…
Toad-In-The-Hole
Mix one pint flour and one egg with milk enough to make a batter (like that for batter-cakes), and a little salt; grease dish well with…
Boiled Mutton With Caper: Sauce
Have ready a pot of boiling water, and throw in a handful of salt; wash a leg of mutton and rub salt through it. If it is to be rare, cook…
Lamb: Stewed With Pease
Cut the neck or breast in pieces, put it in a stew-pan with some salt pork sliced thin, and enough water to cover it; cover close and let…
Mutton Chops
Season with salt and pepper, put in skillet, cover closely, and fry five minutes, turning over once; dip each chop in beaten egg, then in…
Leg Of Mutton A La Venison
Remove all rough fat from a leg of mutton, lay in a deep earthen dish, and rub into the meat very thoroughly the following mixture: One…
Frogs (May be broiled or made into)
Frogs may be broiled, or made into a fricassee seasoned with tomato catsup. The hind legs alone are eaten, and are a great delicacy.
Fricatelli
Chop raw fresh pork very fine, add a little salt, plenty of pepper, and two small onions chopped fine, half as much bread as there is meat…
Boned Ham
Having soaked a well-cured ham in tepid water over night, boil it till perfectly tender, putting it on in warm water; take up in a wooden…
Boiled Ham
Pour boiling water over it and let stand until cool enough to wash, scrape clean (some have a coarse hair-brush on purpose for cleaning…
Broiled Ham
Cut the ham in slices of medium thickness, place on a hot gridiron, and broil until the fat readily flows out and the meat is slightly…
Delicious Fried Ham
Place the slices in boiling water and cook till tender; put in frying-pan and brown, and dish on a platter; fry some eggs by dripping gravy…
Baked Pig
Take a pig about six weeks old, nicely prepared, score in squares, and rub lard all over it; make a dressing of two quarts of corn meal…
Spare-Rib Pot-Pie
Cut the spare-ribs once across and then in strips three or four inches wide, put on in kettle with hot water enough to cover, stew until…
Pigs'-Feet Souse
Cut off the horny parts of feet and toes, scrape, clean, and wash thoroughly, singe off the stray hairs, place in a kettle with plenty of…
Pig'S-Head Cheese
Having thoroughly cleaned a hog's or pig's head, split it in two, take out the eyes and the brain; clean the ears, throw scalding water…
Fried Porksteaks
Fry like beefsteaks, with pepper and salt; or sprinkle with dry powdered sage if the sausage flavor is liked. - Mrs. B. A. Fay.
Fried Salt Pork
Cut in rather thin slices, and freshen by letting lie an hour or two in cold water or milk and water, roll in flour and fry till crisp (if…
Roast Pork
A small loin of pork, three table-spoons bread-crumbs, one onion, half a tea-spoon chopped sage, half tea-spoon salt, half tea-spoon…
Roast Spare-Rib
Trim off the rough ends neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper, fold over, stuff with turkey…
Yankee Pork And Beans
Pick over carefully a quart of beans and let them soak over night; in the morning wash and drain in another water, put on to boil in cold…
Fried Veal Cutlets
Make a batter of half pint of milk, a well-beaten egg, and flour; fry the veal brown in sweet lard or beef-drippings, dip it in the batter…
Veal Loaf
Chop fine three pounds of leg or loin of veal and three-fourths pound salt pork, chopped finely together; roll one dozen crackers, put half…
Roast Loin Of Veal
Wash and rub thoroughly with salt and pepper, leaving in the kidney, around which put plenty of salt; roll up, let stand two hours; in the…
Stewed Kidney
Boil kidneys the night before till very tender, turn meat and gravy into a dish and cover over. In the morning, boil for a few moments…
Veal Stew
Boil two and a half pounds of the breast of veal one hour in water enough to cover, add a dozen potatoes, and cook half an hour; before…
Sweet-Breads
These are great delicacies. There are two in a calf, one from neck called "throat sweet-bread," the other from near the heart called "heart…
Veal With Oysters
Fry two pounds tender veal cut in thin bits, and dredged with flour, in sufficient hot lard to prevent sticking; when nearly done add one…
Stuffed Heart
Take a beef's or sheep's or veal's heart, wash deeply and thoroughly so as to remove all blood, make the two cells into one by cutting…
Veal Or Chicken Pot-Pie
Put two or three pounds veal (a piece with ribs is good), cut in a dozen pieces, in a quart of cold water; make a quart of soda-biscuit…