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, 150
      Boiled, 151
      Broiled, 152
      Potted, 152
      To Bake a (Corned), 151
    Hams and Bacon, To Cure, 154
      and Fish, To Smoke at Home, 154
    Head Cheese, 154
    Lard, To Try Out, 155
    Pig, Roast, 145
    Pigs’ Feet, Pickled, 151
    Pork and Beans, Baked, 149
      and Beans (Boston Style), 149
      Chops and Fried Apples, 147
      Chops, Fried, 148
      Cutlets, 147
      Fresh, Pot Pie, 146
      Leg of, Boiled, 146
      Leg of, Roast, 145
      Loin of, Roast, 145
      Pie, 148
      Pot Pie, 148
      Salt, Fried, 149
      Salt, Grilled, 149
      Spare Rib of, Roasted, 146
      Tenderloins, 147
    Roast Pig, 145
    Sausage, Bologna (Cooked), 152
    Sausages, Country Pork, 153
      To Fry, 153
    Scrappel, 150