Meat & Roasts
A B C D E F G H I K L M N O P Q R S T V W
A
- American Sauce
- American Soup
- Apple Custard Pie
- Apple Ginger
- Asparagus Soup
- Attereaux of Goose's Fat Liver
- Attereaux of Sweetbreads
B
- Bacon and Spinach
- Bacon Omelet
- Bacon Salad
- Baked Breast of Mutton
- Baked Ham
- Baked Lambs' Sweetbreads
- Baked Mushrooms in Cups
- Baked Parsnips
- Baked Ravioles
- Baked Sausages
- Baked Stuffed Ham
- Baked Stuffed Lettuce
- Baked Stuffed Mushrooms
- Baked Stuffed Spanish Onions
- Baked Suckling Pig
- Baked Tripe with Potatoes
- Baked Welsh Rabbit
- Ballotines of Partridges
- Barley Broth
- Bechamel Brown Sauce
- Beef Croquettes
- Beef Cutlets
- Beef Jelly
- Beef Kidney Rissoles
- Beef Kidneys
- Beef Pot-au-feu
- Beef Pot-Pie
- Beef Salad
- Beef Tea
- Beef Tongue in Aspic Jelly
- Beef Tongue Sandwich
- Beef Tongue Toast
- Beef Vinaigrette
- Beefsteak and Kidney Pudding
- Bisque of Crabs
- Bisque of Crayfish
- Blanquette of Veal and Ham
- Blanquette of Veal with Noodles
- Blanquette of Veal with Peas
- Boiled Beef Liver and Rice
- Boiled Beef Tongue with Chestnuts
- Boiled Black Beans
- Boiled Calf's Head
- Boiled Corned Beef and Spinach
- Boiled Ham
- Boiled Leg of Lamb
- Boiled Pickled Pork and Cabbage
- Boiled Sourcrout
- Boiled Turkey Stuffed with Celery
- Bologna Sausages
- Boning a Chicken
- Bonne Femme Soup
- Bordelaise Sauce
- Bouchees of Beef Palates
- Boudins of Veal
- Bourgeoise Sauce
- Braised Beef
- Braised Beef a la Mode
- Braised Beef Tongue
- Braised Boned Shoulder of Mutton
- Braised Breast of Lamb
- Braised Calf's Head
- Braised Calf's Liver
- Braised Gosling
- Braised Ham
- Braised Knuckle of Veal
- Braised Larded Tenderloin of Beef
- Braised Leg of Mutton
- Braised Loin of Veal
- Braised Mutton Chops
- Braised Mutton Cutlets
- Braised Ox-Tails with Chestnut Puree
- Braised Pig's Ears
- Braised Plovers
- Braised Saddle of Mutton
- Braised Shoulder of Lamb
- Braised Sweetbreads
- Braised Venison Cutlets
- Brisotin of Veal
- Brittany Sauce
- Brochettes of Lamb
- Broiled Bacon
- Broiled Boned Ham
- Broiled Breast of Lamb
- Broiled Calf's Liver with Bacon
- Broiled Double Porterhouse Steak
- Broiled Ham
- Broiled Lamb Chops
- Broiled Lamb Chops in Papers
- Broiled Lamb Cutlets
- Broiled Lambs' Liver
- Broiled Liver and Bacon
- Broiled Loin Steaks
- Broiled Mutton Chops
- Broiled Mutton Cutlets
- Broiled Pork Chops
- Broiled Pork with Chili Sauce
- Broiled Rib Steak
- Broiled Sirloin Steak
- Broiled Squirrel
- Broiled Tenderloin of Beef
- Broiled Tripe
- Broiled Tripe with Tartar Sauce
- Broiled Truffles
- Broiled Veal Chops
- Broiled Veal Cutlets
- Broiled Veal Steak
- Broiled Venison Chops
- Broiled Venison Cutlets
- Brown Sauce
- Burnt Almond Charlotte Russe
C
- Cabbage and Cream
- Cabbage with Cream
- Calf's Feet Fritters
- Calf's Feet with Piquant Sauce
- Calf's Feet with Poulette Sauce
- Calf's Foot Jelly
- Calf's Head Cheese
- Calf's Head in Tortue
- Calf's Liver
- Calf's Liver Quenelles
- Calf's Tongue with Tomato Sauce
- Calf's-Feet Jelly
- Canapes Madison
- Canapes of Crab
- Cannelon of Veal
- Cardoons with Beef Marrow
- Carrot Soup
- Chateaubriand of Beef
- Chaudfroid of Plovers
- Chaudfroid of Quails
- Chaudfroid of Snipes
- Chauteaubriand Sauce
- Chestnut Custard
- Chestnut Glace with Caramel
- Chestnut Sauce for Turkey
- Chestnut Souffles
- Chestnut Stuffing
- Chestnut Stuffing for Turkey
- Chestnut Stuffing with Truffles
- Chicken Liver Sauce
- Chicken's Liver Omelet
- Chili Sauce
- Chopped Paste
- Claremont Sauce
- Clear French Stock
- Clear Soup
- Coffee Cream
- Coffee Souffle
- Colbert Sauce
- Cold Beef Tongue
- Cold Meat and Potato Salad
- Consomme Stock
- Corn and Tomato Soup
- Country Sausage
- Crab Croquettes
- Crab Ravigote
- Crab Salad
- Crab Soup
- Crabs in Shells
- Crayfish Mariniere
- Crayfish Omelet
- Crayfish Salad with Aspic
- Crayfish Stock
- Cream of Lentils
- Cream of Rice
- Cream of Veal
- Cream Paste Flavored with Coffee
- Creamed Sweetbreads
- Croquettes of Calf's Brains
- Croustades of Mushrooms
- Currant Dumplings
- Curried Calf's Liver
- Curried Lamb
- Curried Mutton
- Curried Mutton Forcemeat Balls
- Curried Pork
- Curried Sweetbreads
- Curried Veal Cutlets
D
- Dark Stock
- Deviled Bones
- Deviled Ham
- Deviled Kidneys
- Deviled Lambs' Kidneys
- Deviled Mutton
- Deviled Sausages
- Dressed Raw Onions
- Duchess Sauce
E
- Egg Balls for Soup
- Egg Croquettes
- Egg Salad
- Eggs and Olives
- Eggs in Shells
- Eggs with Asparagus
- Eggs with Cheese and Parsley
- Eggs with Kidneys
- Eggs with Tomato Sauce
- Epigrammes of Lamb with Macedoine
- Extract of Vanilla
F
- Farmer's Soup
- Financiere Garnish
- First Stock
- Flemish Garnish
- Forcemeat Balls
- Forcemeat Balls for Soup
- Forcemeat for Pies
- Forcemeat for Roasted Suckling Pig
- Forcemeat of Goose's Fat Liver
- Forcemeat of Ham
- Frankfort Sausages
- French Sweet Jelly
- Fricadelles
- Fricandeau of Sweetbreads
- Fricandeau of Veal
- Fricassee of Calf's Feet
- Fricassee of Lamb
- Fricassee of Prairie Chicken
- Fricassee of Tripe
- Fricasseed Mutton
- Fricasseed Mutton with Egg-Plant
- Fricasseed Pig's Feet and Ears
- Fried Beef Kidneys
- Fried Beef Kidneys with Champagne
- Fried Eggs with Bacon
- Fried Fillets of Mutton
- Fried Ham
- Fried Kidneys
- Fried Lamb Chops
- Fried Lamb Cutlets
- Fried Lambs' Liver
- Fried Minced Beefsteak
- Fried Mutton Chops
- Fried Ortolans
- Fried Pork Cutlets
- Fried Potatoes
- Fried Sausage Meat
- Fried Veal Chops
- Fried Veal Cutlets with Tomatoes
- Fried Veal Kidney
- Fried Venison Chops
- Frizzled Ham
- Fruit Dumplings
G
- Game in Aspic Jelly
- Game Salad
- Garlic Vinegar
- Garnish for Game
- General Stock
- German Mode of Cooking Watercress
- Giblet Pie
- Ginger Pudding
- Glaze for Turkeys
- Glazed Lambs' Tongues
- Godard Garnish
- Godard Sauce
- Goose's Fat Liver Croquettes
- Goose's Fat Liver in Shells
- Gooseberry Sauce
- Gourmet Garnish
- Gravy for Turkey
- Gravy for Venison
- Gravy Stock
- Grenadines of Beef
- Grilled Calf's Feet
H
- Half Puff Paste
- Ham and Egg Toasts
- Ham and Eggs
- Ham Croquettes
- Ham Omelet
- Ham Sauce
- Ham Sausages
- Ham Steaks
- Hamburg Steak
- Hams
- Haricot of Veal
- Hashed Beef
- Hashed Calf's Head
- Hashed Lamb
- Hashed Mutton
- Hashed Mutton and Fried Eggs
- Hashed Pork
- Hashed Veal
- Hazel-nut Ice-Cream
- Hunter's Soup
I
K
L
- Lamb Chops with Brown Sauce
- Lamb Chops with Champagne Sauce
- Lamb Chops with Perigueux Sauce
- Lamb Croquettes
- Lamb Cutlets in Aspic Jelly
- Lamb Cutlets in Papers
- Lamb Cutlets with Spinach
- Lamb Soup
- Lamb Stewed with Tomatoes
- Lambs' Sweetbreads in Shells
- Larded Fillets of Chicken
- Larded Sweetbreads
- Larded Tenderloin of Beef
- Lean Sorrel
- Lemon Dumplings
- Lemon Souffle Pudding
- Lentil Curry
- Loin of Mutton in Papers
M
- Macaroni with Gravy
- Macaroni with Ham
- Macaroni with Kidneys
- Macaroons with Pistachio Nuts
- Macedoine of Beef
- Macedoine Soup
- Maintenon Sauce
- Maraschino Jelly
- Marinade for Beef
- Marinade for Fish
- Marrow Bones
- Mashed Eggplant
- Matelote of Eggs
- Meat Gravy
- Method of Roasting Coffee
- Milanese Garnish
- Milanese Soup
- Mince-meat
- Minced Beef
- Minced Beef Tongue
- Minced Calf's Liver
- Minced Crabs
- Minced Lamb with Poached Eggs
- Minced Mutton
- Minced Mutton Patties
- Minced Pork
- Minced Spinach
- Minced Veal with Macaroni
- Mint Sauce
- Mirepoix
- Mireton of Veal
- Mixed Stock
- Mock Terrapin Soup
- Montglas of Veal with Croutons
- Mushroom Brown Sauce
- Mushroom Patties
- Mushroom Puree
- Mushroom White Sauce
- Mushrooms in Cases
- Muskateer Sauce
- Mutton Broth
- Mutton Chops Breaded and Sauted
- Mutton Cromeskies
- Mutton Haricot
- Mutton Kidneys in Terrine
- Mutton Pies
- Mutton Rissoles
N
O
P
- Papillote Sauce
- Parisian Soup
- Parsley and Lemon Sauce
- Patties
- Paupiettes of Beef Palates
- Peach Charlotte
- Peasant Garnish
- Perigueux Sauce
- Pickle Sandwiches
- Pickled Pork
- Pickled Pork Stuffing for Turkeys
- Pickled Tongue
- Pig's Head in Jelly
- Pineapple Pudding
- Pineapple Sherbet
- Plum Pudding
- Pork Forcemeat with Bacon
- Potato Balls
- Potato Cream Soup
- Potato Quenelles
- Potted Beef
- Potted Beef Tongue
- Potted Crayfish
- Potted Ham
- Potted Liver
- Potted Mutton
- Potted Pig's Head
- Potted Pork
- Potted Tongue
- Potted Veal
- Pounded Cheese
- Preparing Bacon for Breakfast
- Preparing Croquettes
Q
R
- Ravigote Sauce
- Regency Sauce
- Rice Menagere
- Rissoles of Sweetbread
- Roast Duckling with Apple Sauce
- Roast Ducklings
- Roast Ducks
- Roast Ribs of Beef
- Roast Saddle of Mutton
- Roast Stuffed Loin of Mutton
- Roasted Breast of Veal
- Roasted Chump of Veal
- Roasted Fillet of Mutton
- Roasted Fore Quarter of Mutton
- Roasted Forequarter of Lamb
- Roasted Goose and Chestnut Stuffing
- Roasted Ham
- Roasted Haunch of Lamb
- Roasted Haunch of Mutton
- Roasted Hindquarter of Lamb
- Roasted Leg of Mutton
- Roasted Leg of Pork
- Roasted Loin of Veal
- Roasted Marinaded Pork
- Roasted Ortolans
- Roasted Pheasant
- Roasted Plovers
- Roasted Prairie Chicken
- Roasted Rolled Loin of Mutton
- Roasted Round of Veal
- Roasted Saddle of Lamb
- Roasted Saddle of Pork
- Roasted Shoulder of Pork
- Roasted Snipes
- Roasted Sweet Potatoes
- Roasted Turkey Stuffed with Chestnuts
- Roasted Widgeons
- Robert Sauce
- Rolled Veal
S
- Saddle of Mutton in Surprise
- Salmis of Snipes
- Salpicon of Crayfish
- Salpicon with Madeira
- Sandwiches of Goose's Fat Liver
- Sauce for Roasted Meats
- Sausage Omelet
- Savory Sandwiches
- Scalloped Beef Tongue
- Scotch Plum Pudding
- Scrambled Eggs with Smoked Beef
- Second Stock
- Shallot Omelet
- Sicilian Sauce
- Smoked Beef
- Smoked Beef Omelet
- Smoked Beef with Cream
- Smoked Sausages
- Smothered Beef
- Soubise Sauce
- Sourcrout with Apples
- Sourcrout with Pork and Sausages
- Spiced Beef
- Spiced Shoulder of Mutton
- Spiced Veal
- Spinach a la Mode
- Squab Pie
- Steamed Stuffed Onions
- Stewed Beef
- Stewed Beef Kidneys
- Stewed Beef Tongue
- Stewed Breast of Lamb
- Stewed Breast of Veal
- Stewed Calf's Feet
- Stewed Calf's Head
- Stewed Calf's Tongue and Brains
- Stewed Fillet of Veal
- Stewed Frogs' Legs
- Stewed Green Peas with Bacon
- Stewed Kernel of Veal
- Stewed Kidneys
- Stewed Knuckle of Veal
- Stewed Lambs' Kidneys
- Stewed Lambs' Sweetbreads
- Stewed Macaroni
- Stewed Mutton
- Stewed Neck of Veal
- Stewed Pig's Feet
- Stewed Pig's Kidneys
- Stewed Prairie Chicken
- Stewed Sheep's Hearts
- Stewed Soft-Shell Crabs with Okras
- Stewed Sorrel
- Stewed Stuffed Ribs of Pork
- Stewed Tripe
- Stewed Veal
- Stewed Venison
- Stewed White Beans
- Strawberry Chartreuse
- Stuffed Cabbage
- Stuffed Eggplant
- Stuffed Oysters
- Stuffed Turnips
- Stuffing for Birds
- Stuffing for Ducks
- Stuffing for Rabbits
- Stuffing for Suckling Pig
- Stuffing for Veal
- Sugared Chestnuts
- Surprise Potatoes
- Sweetbread and Mushroom Patties
- Sweetbread Cromeskies
- Sweetbread Cutlets
- Sweetbread in White Sauce
- Sweetbreads in Cases
- Sweetbreads in Shells
- Sweetbreads with Black Butter
- Sweetbreads with Mushrooms
- Swiss Macaroons
T
- Tenderloin of Beef
- Terrine of Veal
- Timbale of Lambs' Sweetbreads
- Timbale of Mutton
- Timbale of Suckling Pig
- Timbale of Sweetbread
- Tomato Omelet
- Tomato Picalilli
- Tongue Salad
- Toulouse Sauce
- Trenton Eggs
- Tripe and Onions
- Tripe Bordelaise
- Truffle Forcemeat
- Truffles Cooked in Champagne
- Truffles in Croustades
- Turkey Giblets
- Tuscany Eggs
V
- Valencia Garnish
- Valois Sauce
- Veal and Oyster Pie
- Veal Broth
- Veal Collops
- Veal Collops with Stuffed Peppers
- Veal Cutlets
- Veal Cutlets in Papers
- Veal Cutlets in Surprise
- Veal Cutlets Sauted
- Veal Forcemeat
- Veal Forcemeat Cutlets
- Veal Forcemeat Stuffing for Fish
- Veal Fricadelles
- Veal Ham
- Veal in the Saucepan
- Veal Kidney Fritter
- Veal Kidney Pie
- Veal Kidney Stewed in Wine
- Veal Loaf
- Veal Patties
- Veal Rissoles
- Veal Sandwiches
- Veal Sausages
- Vegetable Puree
- Vegetable Soup
- Venetian Sauce
- Vermicelli Soup
- Vinaigrette Sauce
- Vol-au-Vent of Beef Tendons