The household cook book

Stewing meat 114 Tainted meat 149 Thermometers, use of 123 Tough meat, to make tender 124 To Egg and Bread-crumb 122 Washing meat 124 Water, use of hard and soft 124 Beef 127 to 135 A la mode 130 Balls 128 Cheese 128 Daube 128 Beefsteak, 7 recipes 133, 134 Boiled dinner 134 Chipped beef 128 Corned beef 128 Deviled beef 128 Dried beef 128 Dried beef relish 129 Filet of beef 129 Frizzled beef 129 Hamburg steak 134 Heart to cook 129 Hunter's beef 129 Kidneys, to cook 1299 Liver, 2 recipes 130 Location of parts in beef 165 Minced beef 134 Mock duck 130 Mock sausage 135 Omelet, beef 130 Pot pie 131 Pot roast 131 Pressed beef 131 Roast beef 132 Roast ribs of beef 132 Salisbury steak 133 Sausage roll 135 Spiced beef 132 Tongue, broiled 132 Tripe 133 Yorkshire pudding 132 Mutton and lamb 140 to 143 Kid. to cook 143 Lamb, escalloped 143 Lamb's fry 140 Lamb, grilled 143 Lamb, log of 141 Lamb's liver, curried 143 lianib pie 141 Mutton and rice 141 Mutton and tomatoes 142 MEATS, GAME, POULTRY— (Coiitinued). Muttou, boiled 140 Mutton chops 141 Mutton ham 141 Mutton patties 141 Mutton i)ies 141 Mutton rechauffe 142 Irish stew 142 Location of parts in mutton. . .168 Roly poly 143 Scrambled mutton 142 Scotch stew 142 Sheep's brains 144 Tongues, boiled 142 Pork 141 to 148 Brawn 148 Chines 145, 146 Cooking of pork 146 Cutlets 146 Fried salt pork 147 Ham, 5 recipes 144, 145 Head cheese 148 Location of parts in pork 167 Pig's feet, boiled 145 Pig, roast 145 Pork and eggs 146 Pork, rechauffe 146 Roast pork 145 Salt pork dinner 147 Pork steaks 146 (Spare-ribs 145 Sausages, to cook 148 Souse, 2 recipes 147 Worst, pork 148 Veal 135 to 140 Breakfast veal 136 Calf's brains 136 Cheese, veal 128 Creamed veal 136 (Cutlets, breaded 136 Fillet roast 137 Liver, fried 136 Liver, stewed 137 Location of parts of veal 166 Mayonnaise 137 Molded veal 137 Old veal 135 Pot-pie 137 Pot-pie crust 138 Roast veal pie 138 Scalloped veal 138 Smothered veal 139 Spiced veal 139 Veal and ham pie 138 Veal loaf 137 Veal stew 139 Veal toast 139 Sweetbreads, 3 recipes 139, 140 Game 158 to 164 Garjiishing for game 159, 632 Tainted game, to restore 159 TVihl flavor in, to overcome. . . .159 MEATS, GAME, POULTRY— (Continued). Game, keeping of 159 Bear 164 Black-bird pie 160 Buffalo 164 Cranes 159 Duck, wild 160 Grouse 163 Herons 159 Opossum 163 Partridges 160 Pigeons, to cook ir)9, 160, 161 Plovers 159, 161 Prairie chickens 159, 162 Quails 159, 162 Rabbits 163 Raccoons 164 Small birds 161 Snipes, to cook 159, 161, 162 Squabs 161 Squirrels 163 Venison 163 Woodchucks 164 Woodcocks 159, 162, 163, 164 Poultry 148 to 158 Boned poultry , 150 Breakfast dish, a 158 Dressing for poultry 150 Onions, use of 149 Strong smell, to overcome 149 Stuffing for poultry 150, 151 Tainted meat 149 Chicken, 15 recipes 151 to 154 Ducks 156 Fowls, 5 recipes 154, 155 Garnishing, fowls 149, 632 To draw 149 To truss 150 Guinea fowls 155 Geese 156 Giblets 155 Giblet gravy 157 Turkey, 4 recipes 157, 158 MEATS 165 to 175 Beef, Hamburg 172 Parts in 165 Spiced corn 171 To corn 171 To cure 170 To dry 172 Bladders, to prepare 173 Curing meat 170 Hams, 4 recipes 170, 171 Lamb, to cut up 169 Lard, to keep sweet 175 Lard, to make 175 Mutton, parts in 108 Pickle for meat 109, 171, 173 Pig's feet, pickle for 173 Pork, cutting up I(i7