39
|
smothered,
|
39
|
|
baked and Yorkshire pudding,
|
39
|
|
French stew, No. 1,
|
40
|
|
No. 2,
|
41
|
|
Beef stewed with onions,
|
41
|
|
kidney, stewed,
|
41
|
|
fried,
|
42
|
|
corned,
|
42
|
|
Jewish method of preparing for salting
|
43
|
|
boiled corned,
|
43
|
|
Boiled tongue,
|
43
|
|
Tripe,
|
43
|
|
Veal, roast,
|
44
|
|
pie, plain,
|
44
|
|
pot-pie,
|
45
|
|
fillet of, a-la-mode,
|
46
|
|
fillet of, baked,
|
46
|
|
French stew of,
|
47
|
|
stewed,
|
47
|
|
cutlets,
|
47
|
|
fried with tomatoes,
|
48
|
|
plain fried,
|
48
|
|
spiced,
|
48
|
|
Sweet-breads fried,
|
49
|
|
stewed,
|
49
|
|
boiled,
|
49
|
|
Calves' feet spiced,
|
49
|
|
fried,
|
50
|
|
liver fried,
|
50
|
|
Chitterlings, or Calves' tripe,
|
51
|
|
Lamb, roast leg of,
|
51
|
|
boiled leg of,
|
52
|
|
stewed with onions,
|
52
|
|
Mutton dressed like venison,
|
52
|
|
chops,
|
52
|
|
chops with lemon,
|
53
|
|
Pork, roast,
|
53
|
|
Pig, roast,
|
54
|
|
Pork, stuffed leg of,
|
55
|
|
steaks,
|
55
|
|
leg of, corned and boiled,
|
55
|
|
Spare rib,
|
56
|
|
Soused pig's feet,
|
56
|
|
Scrapple,
|
57
|
|
Hog's-head cheese,
|
58
|
|
Boiled ham,
|
58
|
|
Glazed ham,
|
59
|
|
|
