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Classic
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page XIV
Page L Larding . . . . . . . . . . . 93 M
Meat Balls, hasty . . . . . . 110
Meat Balls made of Roast or
Boiled Meat remnants . . . 110
Meat Cream . . . . . . . . . 114
Meat Fritters
(Dominikaner-
schnitte) . . . . . . . . . . 114
Meat Loaf . . . . . . . . . . 109
Meat Loaf,
stewed . . . . . . 110
Meat Pudding a la Zurich . . 115
Meat, prepairing . . .
. . . 93 Meat remnants . . . . . . . . 96
Milan Roast . . . . . . . . . 100
O
Ox-tongue Brown Ragout . . . 107
R
Ribs of Beef for invalids . . 116
Roasting . . . . . . . . . . 94
Roast Beef . . . . . . . . . 96
Page Roast Beef with
Dressing . . 102
Roast Beef, left over, to warm 101
Rolled Roast . . . . . . .
. 97 Rosini Fillet . . . . . . . . 98
Round of Beef . . . . . . . . 102 S
Salted Tongue for Sandwiches 108
Sliced Tongue . . . . . . . . 108
Small
Forcemeat Balls . . . . 110
Smoked Tongue . . . . . . . . 116
Soup Meat Stewed
with Ap-
ples . . . . . . . . . . . 113
Soup Meat with Onions . . . . 113
Soup with
Raisin Sauce . . . 114
Soup Meat Cutlets . . . . . . 112
Soup Meat Ragout . . . . . . 114
Soup Meat Salad . . . . . . . 113
Sour Beef (Sauerbraten) . . . 99
Soup Meat, stewed, served with the Potatoes after the Soup . . . . . . . . .
112
W White Fricassee of Tongue . . 107
II. VEAL. B Breast of Veal, stewed . .
. 118 Brest of Veal, stuffed . . . 118 C Calfs Brain Ragout . . . . . 123
Calf's Head, baked . . . . . 124 Calf's Head, Boiled, with Gravy . . . . . . .
. . . . . 124 Calf's Head, Brown Ragout . . 125 Calf's Head Brawn . . . . . .
124 Calf's Head, English, or Mock Turtle Ragout . . . . . . . . 123 E
Escallops . . . . . . . . . . 125 Page F Fricandeau of Veal . . . . . 119
Fricandeau of Veal, Hunter's 118 Fried Cold Veal Slices . . . . 127 L Leg or
Loin of Veal, roast . 117 Liver, fried . . . . . . . . 126 Liver Dumplings . .
. . . . . 127 Liver, Stewed . . . . . . . . 126 M Meatballs made of Boiled
Veal 127 Minced Kidney with Roast Veal . . . . . . . . . . . 118
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Classic
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