. No. 2, 121
Corned or Salted (Red), 116
Corned, To Boil, 118
Dried, 116
Dried, with Cream, 121
Flank of, to Collar, 115
Frizzled, 118
Hash. No. 1, 123
Hash. No. 2, 123
Heart, Stewed, 124
Heart, To Roast, 124
Kidney, Stewed, 124
Liver, Fried, 119
Pot Roast (Old Style), 112
Pressed, 119
Roast, 109
Pie, Roast, 117
Pie, Roast, with Potato Crust, 116
Spiced, Excellent, 112
Spiced, Relish, 119
Beefsteak. No. 1, 110
No. 2, 111
and Onions, 111
and Oysters, 111
Flank, 118
Hamburger, 123
Pie, 117
Rolls, 115
Smothered, 114
Stewed with Oysters, 114
To Fry, 111
Beef-stew, French, 119
Beef, Tenderloin of, 113
To Clarify Drippings of, 126
Tongue, Boiled, 124
Tongue, Spiced, 125
To Pot, 120
Brain Cutlets, 133
Calf's Head, Baked, 132
Head, Boiled, 133
Head Cheese, 133
Liver and Bacon, 134
Meat and Potato Croquettes, 121
Cold, and Potatoes, Baked, 122
Thawing Frozen, Etc., 109
To Keep from Flies, 109
Sweetbreads, 135
Baked, 135
Croquettes of, 135
Fricasseed, 136
Fried, 135
Tripe, Fricasseed, 126
Lyonnaise, 126
To Boil, 125
To Fry, 125
Veal, Braised, 132
Cheese, 129
Chops, Fried (Plain), 128
Collops, 128
Croquettes, 129
Cutlets, Broiled (Fine), 129
Cutlets, Fried, 128
Fillet of, Roast, 127
Fillet of, Boiled, 127
for Lunch 131
Loaf 131
Loin of, Roast 126
Olives, 129
Patties, 132
Pie, 130
Pot Pie, 130
Pudding, 127
Stew, 131
Yorkshire Pudding, For Veal, 110
LAMB AND MUTTON, 136
Lamb, Croquettes of Odds and Ends of, 144
Fore-Quarter of, To Broil, 143
Pressed, 143
Quarter of, Roasted, 142
Stew, 143
Sweetbreads and Tomato Sauce, 142
Mutton, Boned Leg of, Roasted, 136
Chops and Potatoes, Baked, 140
Broiled, 139
Fried. No. 1, 139
Fried. No. 2, 139
Cutlets (Baked), 140
Hashed, 138
Irish Stew, 141
Leg of, a la Venison, 138
Leg of, Boiled, 137
Leg of, Braised, 137
Leg of, Steamed, 138
Pudding, 141
Roast, 136
Scalloped, and Tomatoes, 142
Scrambled, 141
Muttonettes, 140
PORK, 144
Bacon and Eggs, Cold, 150
To Cure English, 155
Cheese, Head, 154
Ham and Eggs, Fried, 15