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Classic
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page XIII
Page Tomatoes, Spanish . . . . . . 79
Tomatoes, stuffed . . . . . . 79
Truffles, filled . . . . . . 77
Turnips . . . . . . . . . . . 80
Turnips,
early . . . . . . . 65
Turnips, early, with Mutton . 65
Vegetables, mixed . . . . . . 64
Vegetables, mixed,with Mutton (English style) . . . 66
Page Vegetables, Spanish mixed, or Hotch Potch . . . . . . . . . 66
Vegetables with Barley Groats 67 W
Warmed-over dishes . . . . . 55
When Vegetables should be thickened . . . . . . . . 55
Division D.-Meats.
I. BEEF
Page
B
Beef a la mode . . . . . . . 98
Beef au Gratin . . . . . . . 111
Beef prepared like a Hare
Roast . . . . . . . . . . 101
Beef Roll . . . . . . . . . . 111
Beefsteaks . . . . . . . . . 103
Beefsteak, chopped . . . . . 104
Beefsteak, raw . . . . . . . 104
Beef, pickled . . . . . . . . 115
Beef, smoked . . . . . . . . 116
Beef, stewed . . . . . . . . 104
Beef stewed in Beer . . . . . 102
Breakfast Stew . . . . . . . 107
Breakfast Stew (Pinkelsteiner
Fleisch) . . . . . . . . . 106
Brown Ragout of small Beef
Dumplings . . . . . . . . 105
C
Crusted boiled Soup Meat . . 112
Charles X . . . . . . . . . . 109
Cooking Meat . . . . . . . . 94
E
Escallops with Mustard Sauce 106
Page
F
Filet of Beef . . . . . . . . 97
Filet of Beef with Madeira
Sauce . . . . . . . . . . 98
Fried Chopped Beef . . . . . 108
Fried Meat Loaf made of fresh
Meat . . . . . . . . . . . 100
Fried minced Scallops (Ger-
man Panhas) . . . . . . . 115
Fried Sour Rolls . . . . . . 115
Fried Tongues a side dish . . 108
Fricco, Spanish . . . . . . . 106
G
Gravy . . . . . . . . . . . . 95
Goulash (an Hungarian dish) 105
H
Hash . . . . . . . . . . . . 113
Hash made of Soup Meat or
remnants of Roast . . . . 113
I
Irish Stew made of Meat rem-
nants . . . . . . . . . . 112
K
Kettle Roast . . . . . . . . 97
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