Meat and Poultry Pies
Fowl Pie
Cut an old fowl into joints, divide the breast into quarters, and put it in a saucepan with plenty of water. Season with onion juice and…
Chicken Potpies
Have several deep dishes about the size of a birdbath for the pies. Cut a young fowl into joints, cover with cold water, and cook until…
Chicken-and-Ham Pie
Cut up a young fowl into joints, cover with cold water, and stew until tender. Have ready 4 slices of cold, boiled corned ham, cut into…
Rolled Boiled Beef
Cut a piece of flank beef about 12 inches long, 6 wide, and 2 inches thick. Lay on a dish and cover with the following force-meat: 1 cupful…
Baked Beefsteak a la Jardiniere
Pound a tough steak well, then lay it in saladoil and lemon juice for two hours. Then put in your roaster and cover with 2 sliced tomatoes…
A New England Pot Roast
Lay a round of beef in a deep pot; pour in a cupful of boiling water, add 2 slices of onion; cover, and cook slowly, allowing ten minutes…
Beef Hot-pot
Put 2 pounds of beef ribs into a saucepan with 1 tablespoonful of dripping. Season with 2 chopped onions, 6 small green peppers, a little…
Braised Beef's Tongue
Wash a fresh tongue and put it into a pot to boil. Boil one hour; then trim off the tough edges. Fry a sliced onion in 3 tablespoonfuls of…
Boiled Beef's Heart
Wash the heart and then let it soak in cold salted water for half an hour. Wipe and stuff the ventricles with a force-meat of bread crumbs…
Stewed Brisket of Beef
Take about 7 pounds of nicely trimmed brisket. Any bone should be taken out; get it without if possible. Put it into a stewpan with water…
Braised Fillet of Beef
Take a fillet and roll it together, so as to bring the fat into the centre. Place a few slices of ham and a little gravy into a braising or…
Corned Beef
Lay a large round of beef into a good pickle. Let it remain for ten days or more, turning it every day. Put it into a stewpan with…
Fried Liver (English)
Cut 1 pound of liver into slices a quarter of an inch in thickness, and dredge some flour over them. Take an equal number of slices of…
Meat for Beef Patties
Mince half a pound of good fresh suet; put it to 1 pound of beef and 1 pound of veal, cut into small pieces, but not chopped. Season it…
Beef Fritters
Scrape 1 pound of meat from a piece of cold roast beef, and season it with pepper and salt. Have ready a batter made with 3/4 pound of…
Fricandeau of Beef
Lard about 3 pounds of the rump or fillet of sirloin. Pound 3 or 4 cloves, 6 whole allspice, and 2 blades of mace. Mix a little pepper and…
Italian Steak
Take 2 or 3 pounds of steak from the rump or fillet--let it be quite an inch and a half in thickness. Brown it in a stewpan with 2 or 3…
Jewish Sausage, or Chorissa
This is used as an accompaniment to boiled fish and other dishes, and is often met with at Jewish tables. It is purchased of the Jew…
Olla Podrida
This is a Spanish national dish, consisting of several kinds of meat cut into small pieces and stewed with a variety of vegetables. It is…
Stuffed Leg of Mutton (Parboiled and Baked)
Take the bone out of a plump leg of mutton, wipe out the cavity and the outside with a damp cloth. Make a stuffing of 1 cup of stale bread…
Boiled Leg of Mutton
Trim off the outer skin and fat, wipe and put the leg into boiling salted water. When the scum begins to form, skim it. Boil slowly or…
Mutton Cutlets and Mushrooms
Cut the mutton in round, rather thin slices. Dust with salt and pepper, dip into beaten egg, and then in bread crumbs, again in egg and…
Broiled Mutton Chops
Loin chops are the best. Trim off the outer skin and superfluous fat. Broil on a wire broiler over clear, hot coals, turning quickly that…
Pan-broiled Mutton Chops
Prepare the chops the same as for broiling over coals. Have a frying-pan at a blue heat. Put the chops in without any fat, cook one minute…
Stuffed Shoulder of Mutton
Have the bones taken out of a shoulder of mutton. Rub it all over with salt and dust it with pepper. Make a dressing of 1 cupful bread…
Braised Fillet of Mutton
Cut the fillet from a leg of mutton by taking off a few inches from the loin end, and a good knuckle, which will do for boiling, from the…
Curried Mutton
Put 4 ounces of butter into a stewpan, and pound 6 middle-sized onions in a mortar; add the onions to the butter with an ounce of curry…
Haricot Mutton
Take 3 pounds of the neck of mutton, divide it into cutlets, trim them neatly, and fry them in a little dripping till nicely browned, and…
Roasted Loin of Mutton
Follow the directions given for roast leg in every particular, but trim off all unnecessary fat, which may be used for a common suet crust…
Kebobbed Mutton
This favorite Oriental dish can be prepared with our mutton in a manner far superior to any Kebob at Turkish or Egyptian tables. Take a…
Roasted Leg of Lamb
To roast without stuffing, wipe with a damp cloth, dredge with salt, pepper, and flour. Put it in a dripping-pan with some of the kidney…
Breast of Lamb Braised a la Milanese
Cover the bottom of a saucepan with thin slices of fat bacon; on these place a trimmed breast of lamb with 2 or 3 slices of lemon on top…
Blanquette of Lamb
Cut in small pieces the meat from 2 shoulders of lamb; put into a stewpan and cover with clear broth, or water, and add 1 teacupful white…
Ballotin of Lamb with Green Peas
Bone a 3-pound shoulder of lamb--the end bone may be left for a handle. Season with a teaspoonful each of salt and pepper; sew up and…
Lamb Brochettes
Take the skin from a raw leg of lamb; take out the bone, and cut the meat into pieces of uniform size. Put them into a bowl and add 2…
Lamb Chops with Champagne Sauce
Trim 6 lamb chops, and season with 1 salt-spoonful salt and 1/2 saltspoonful pepper; fry in a tablespoonful of butter, about a minute on…
Lamb Epigrammes with Asparagus Tips
Braise a small breast of lamb until tender, then place between two dishes under a weight till cold. Then cut into equal pieces, fasten a…
Lamb's Fry
Take a pound or a pound and a half of lamb's fry. Wash thoroughly in cold water, then set it in a saucepan, cover it with cold water, and…
Broiled Lamb Chops
Cut the chops about half an inch thick, trim them neatly, flatten them, remove the superfluous fat, place them on a hot gridiron over a…
Fried Lamb Chops with Parmesan
Take some lamb chops from the loin or neck. Mix some bread crumbs with a little grated Parmesan cheese. Dip the chops first into clarified…
Minced Lamb with Poached Eggs
Trim some pieces of cold roast lamb and put them through a meat-cutter; season well with salt and pepper, and a little mint chopped fine…
Curried Pork
After removing the skin and superfluous fat from 2 1/2 pounds of pork, cut it into small, thin pieces, put them in a saucepan with a…
Broiled Pork and Chili Sauce
A considerable quantity of chili sauce many be prepared at once, as it keeps for some length of time; it should be ready before the meat is…
Fried Pork Cutlets
Take off the skin and extra fat from a loin of pork, chop it into cutlets; fry them in a lump of butter till a bright brown. Have ready the…
Baked Pigs' Ears
The cartilaginous nature of pigs' ears--while it is a serious drawback to their transformation into "silk purses" --makes them a desirable…
Boiled Pigs' Feet
Put the washed pigs' feet in a stewpan with enough water to cover; when it boils take the pan off the fire and strain off the water, and…
Pigs' Feet, Stuffed a la Perigueux
With a pound and a half of turkey force-meat mix thoroughly a couple of truffles, minced fine, and half a wineglass of madeira wine. Take…