Meats
B C D F G H I L M O P R S T V Y
B
- Bacon and Eggs
- Baked Calf's Head
- Baked Calf's Liver, with Stuffing
- Baked Hamburg Steak
- Baked Leg of Mutton
- Baked Tripe
- Beef Hash
- Beef Loaf
- Beefsteak and Onions
- Beefsteak and Oysters
- Beefsteak Pie
- Boiled Calf's Feet
- Boiled Corned Beef
- BOILED HAM (Wash the ham thoroughly put it)
- Boiled Leg of Mutton, with Caper Sauce
- Boiled Tripe
- Braised Veal
- Breaded Veal Cutlets with Tomato Sauce
- Broiled Beefsteak
- Broiled Ham
- Broiled Steak a La Mode
- Broiled Sweetbreads
- Broiled Tripe
C
- Calf's Head Cheese
- Calf's Liver and Bacon
- Chuck, Sirloin and Porter-House
- Corned-Beef Hash
- Creamed Dried Beef
- CREAMED SWEETBREADS (Parboil and cut two pairs)
- Crown or Coronet Roast of Pork
- Curried Mutton
D
F
- French Chops
- Fricandeau of Veal
- Fricassee of Beef
- Fried Bacon
- Fried Ham and Eggs
- Fried Ham with Cream Gravy
- Fried Mutton Chops
- Fried Pork Chops
- Fried Pork Pot-Pie
- Fried Salt Pork, with Cream Gravy
- Fried Sweetbreads
- Fried Tripe
G
H
I
L
M
O
P
R
- Roast Chine
- Roast Crown of Lamb, or Mutton
- Roast Ham
- Roast Lamb in Tomato
- Roast Lamb, with Mint Sauce
- Roast Little Pig
- Roast Spare Rib
- Roiled Breast of Lamb
S
- Saddle of Mutton, or Lamb
- Scalloped Mutton
- Smoked Beef Tongue
- Souse, or Pig's Feet
- Steak with Canned Mushrooms
- Stewed Beef Heart
- Stewed Heart
- Stewed Tripe with Tomato Sauce
- Stewed Veal Kidneys
- Stuffed Beef
- Stuffed Breast of Veal
- Sweetbreads
T
V
- Veal and Ham
- Veal Collops
- Veal Cutlets with Bacon
- Veal Cutlets with Cream Gravy
- Veal Loaf
- Veal Pie
- Veal Stew, or Pot Pie, with Dumplings