The Butterick Cook Book

The pattern company's cookbook, 1911 — thirty-two chapters from appetizers to the fireless cooker.

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Canned Goods (ENTR ES-Braised Beef Beef la)

ENTRÉES-Braised Beef, Beef à la Mode, Calf's Tongue, Tomato Sauce, Chicken Sauté a la Marengo, Beef (Burgundy Style), Goulash (Hungarian Style), Veal and Green Peas, Calf's Tongue (Sauce Piquante), Chicken Curry (à la Indienne), Chicken Provencale. GAME PÂTÉS TRUFFLED Chicken, Chicken Liver, Grouse, Partridge, Quail, Wild Duck.

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