Table of Contents
Introduction
2 pages
Tip of the Sirloin, or Rib Roast
1 page
Sirloin Roast
1 page
The Back of the Rump
1 page
Fillet of Beef or Tenderloin
1 page
Saddle of Mutton
1 page
Saddle of Venison
1 page
Haunch of Venison or Mutton
1 page
Shoulder of Mutton or Veal
1 page
Forequarter of Lamb or Veal
1 page
Neck of Veal
1 page
Breast of Veal
1 page
Calf's Head
1 page
Roast Pig
1 page
Corned Beef
1 page
Chartreuse, or Pressed Meat
1 page
Boiled Fowl or Turkey
1 page
Broiled Chicken
1 page
Roast Turkey
1 page
Roast Goose
1 page
Roast Duck
1 page
Larded Grouse
1 page
Sweetbreads, Chops, and Cutlets
1 page
Baked Fish
1 page
Scalloped Dishes, Meat Pies, Entrees, Etc
1 page
Tea and Coffee
1 page
Fruit and Nuts
1 page
The Thickness of Slices
1 page
Utensils for Carving and Serving
1 page
Last but Not Least
1 page
Boston Cook-Book
1 page