Meats

Daubes, grillades and other dishes of beef, veal and mutton.

• Daube Glacée or Bœuf à la Daube — Mrs. Eugenia Phillips, Washington, D. C. p. 16
• Daube Glacée — Mme. Eustis, Mère p. 17
• Roast Beef p. 18
• Yorkshire Pudding, to Serve with Hot Roast Beef — Katie Seabrook, Pres. McKinley's Cook p. 18
• Filet Marine p. 19
• To Broil a Steak — "Uncle John," S. C. p. 19
• Brisket of Beef p. 19
• Leg of Mutton p. 20
• To Boil a Westphalia Ham p. 20
• A Todd Ham — Mrs. Beale p. 20
• Ham Fried with Sugar p. 20
• Kidney Stew p. 21
• To Stew Lamb and Peas p. 21
• Mrs. Kelly's Delicious Mutton Stew — Whitchurch p. 21
• Delicious Stew — Katie Seabrook, Pres. McKinley's Colored Cook p. 21
• Veal Croquettes p. 22
• Nice Cold Dish for Lunch, to Be Eaten with Salad — Mme. Eustis, Mère p. 22
• Potted Veal p. 23
• Veal Terrapin p. 24
• Baltimore Style of Making Terrapin Stew Without Terrapin — Marshall Thomas, Deer Park, Md., July, 1889 p. 24
• New Orleans Veal with Oysters — Josephine Nicaud p. 33
• Blanquette of Veal — Leonie Penin p. 34
• Calf's Liver à la Celeste Smith — Celeste Smith, Mme. Eustis Mère's Cook p. 35
• New Orleans Veal Balls — Josephine Nicaud p. 36
• Spiced Beef p. 36
• Stewed Tongue for Lunch p. 37