' ' Pickled or Fresh Beef
for Cooking and Frying .... 34
Sour Roast 14
Steak from the Beef Round . . 7
Steamed Beef-Brisket 17
36
29
29
30
35
37
33
35
38
37
36
37
33
30
31
43
40
40
40
39
37
39
28
39
41
42
32
28
33
41
41
34
31
35
—396—
Chapter 3, Nos. 1 — 42.
VEAL.
No. Page.
Breaded Veal Chops 22 5a
" Cutlets 19 5S
Breast of Veal with Beer .... 12 __50
Calf's Brains . ^„-- —''^ • • 75 P~
' *_ ji^«rti- Kagout 13 50
Tongue 14 51
Chopped Veal Cutlets 21 54
Croquettes from Veal B«mnaiits 31 59
'.' of Sweetbreads .... 30 58
Stuffed Breast of Veal 11 49
Larded and Baked Calf's Liver 36 61
" Braised Calf's Liver . . 37 61
Leg of Veal 1 4s
Liver Dumplings 34 60
Meat Balls from Veal Remnants 32 59
Puff-Paste Patties filled with
Sweetbread Ragout 29 5b
Roasted Frieandeau of Veal . . 10 49
Roast Veal Loin with Kidney 9 49
Saddle of Veal 8 48
Shells filled with Veal Roast.. 5 47
Stewed Veal or Calf's Tongue
with ■ Raisins 41 63
Stuffed Veal Crown Roast .... 42 63
Sweetbreads 27 57
" in Shells or other
Small Molds 28 57
Unbreaded Veal Cutlets (Chops) 18 53
Veal Cutlets as a fine Side-Diah. 20 54
in White Wine ... 25 56
" " or Schnitzel a la
Holstein 24 55
Veal Fricassee 16 52
Gulash 17 52
'* Hash from Remnants ... 33 60
Veal Kidneys 38 62
" " with Bread or Rolls 39 62
*-' or Calf 's Liver with Break-
fast Bacon 35 60
Veal or Calf's Tripe 40 62
' ' Roast Pudding 6 47
* * " Ragout — Brown . . 4 46
" " Salad 7 48
" " with Potatoes .... 3 46
" Steak from the Leg 26 56
Vienna Veal-Schnitzel (Veal
Cutlets) 23 55
Warmed up Veal Roast 2 45
Chapter 4, Nos. 1 — 32.
MUTTON.
Baked Mutton Kidneys 19
Breaded Lamb Roast 28
Broiled Breaded Mutton Chops 15
Irish Stew. Mutton Cutlets in
all kinds of Vegetables and
Potatoes 18
Lamb Crown Roast 32
" Roast 27
" Stew 30
Larded Saddle of Mutton, Mock
Venison 7
Leg of Mutton, English Style. . 1
" " " in Milk 2
" " " with Red Wine 3
71
75
70
71
76
74
76
67
65
65
66
No.
Mutton Chops with Potatoes . . 16
' ' Cutlets Broiled 14
*' '* or Chops ; . . . . 13
" Kidney Pudding 20
' ' or Lamb Ragout 29
Pie 25 _
" '_*.-Pr-eDareii. Sii^pir • 26
Ragout 21
' * Roast Salad 24
Steak 12
' ' Stew 6
" Stew with White Cab-
bage 11
" Tenderloin 9
' ' with Pickles 23
' ' with Potatoes 22
Plain Ragout of Mutton or
Lamb 31
Roasted Leg of Mutton with
Champignons 4
Saddle of Mutton a la English
Style 8
Stewed Mutton Cutlets 17
' ' Rack of Mutton .... 10
Stuffed Roasted Leg of Mutton 5
Page.
70
69
69
72
75
7a
74
72
73
69
67
69
68
73
72
76
66
70
68
67
Chapter 5, Nos. 1 — 35.
PORK.
Boiled Ham with Macaroni ... 13
" " " Noodles 12
Braised Pork Roast 4
Breaded Ham 14
Leg of Pork 3
Cabbage Sausages 30
Chopped Pork Cutlets 18
Fresh Young Leg of Pork for
Roast 2
Fried Ham with Eggs 11
' ' Sausage 26
' ' Sausages 28
Ham in Burgundy Wine 10
Meat Salting and Pickling ... 34
Mock-Rabbit 22
Pickled Ham 35
Pork Kidneys 20 '
" Ragout or Pork Pepper. . 21
' ' Ribs and Sauerkraut ... 24
' ' Stew 6
' ' Roast 1
Roasted Pork Outlets 17
Pork-Fillet 15
Sausage 25
Sausages 27
Salt Pork or Hip-bone for stew 7
Smoked Ham Boiled, Breaded
with Rye Bread Crumbs ... 9
Smoked Ham for Cooking .... 8
Sour Pork Roast 5
Spanferkel or Roast Little Pig 31
a la French Style . . 33
Stewed Pork Cutlets 19
Stuffed Hog's Head 23
" Pork-Fillet called Mock
Duck 16
Stuffed Spanferkel or Roast
Little Pig 32
White Cabbage Pie with Pork. 29
82
82
79
82
79
89
84
78
81
87
88
81
90
85
90
85
85
87
80
78
84
83
87
88
80
80
80
79
89
90
84
86
83
89
88
-aav-
Chapter 6, Nos. 1 — 56.
POULTRY AND GAME BIRDS.
No.
Blackbirds 43
Ohicken Croquettes 9
Page 191
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
' ' Pickled or Fresh Beef for Cooking and Frying .... 34
Sour Roast 14
Steak from the Beef Round . . 7 Steamed Beef-Brisket 17
—396—
Chapter 3, Nos. 1 — 42.
VEAL.
No. Page.
Breaded Veal Chops 22 5a
" Cutlets 19 5S
Breast of Veal with Beer .... 12 __50
Calf's Brains . ^„-- —''^ • • 75 P~
' *_ ji^«rti- Kagout 13 50
Tongue 14 51
Chopped Veal Cutlets 21 54
Croquettes from Veal B«mnaiits 31 59
'.' of Sweetbreads .... 30 58
Stuffed Breast of Veal 11 49
Larded and Baked Calf's Liver 36 61
" Braised Calf's Liver . . 37 61
Leg of Veal 1 4s
Liver Dumplings 34 60
Meat Balls from Veal Remnants 32 59 Puff-Paste Patties filled with
Sweetbread Ragout 29 5b
Roasted Frieandeau of Veal . . 10 49
Roast Veal Loin with Kidney 9 49
Saddle of Veal 8 48
Shells filled with Veal Roast.. 5 47 Stewed Veal or Calf's Tongue
with ■ Raisins 41 63
Stuffed Veal Crown Roast .... 42 63
Sweetbreads 27 57
" in Shells or other
Small Molds 28 57
Unbreaded Veal Cutlets (Chops) 18 53
Veal Cutlets as a fine Side-Diah. 20 54
in White Wine ... 25 56 " " or Schnitzel a la
Holstein 24 55
Veal Fricassee 16 52
Gulash 17 52
'* Hash from Remnants ... 33 60
Veal Kidneys 38 62
" " with Bread or Rolls 39 62 *-' or Calf 's Liver with Breakfast Bacon 35 60
Veal or Calf's Tripe 40 62
' ' Roast Pudding 6 47
* * " Ragout — Brown . . 4 46
" " Salad 7 48
" " with Potatoes .... 3 46
" Steak from the Leg 26 56
Vienna Veal-Schnitzel (Veal
Cutlets) 23 55
Warmed up Veal Roast 2 45
Chapter 4, Nos. 1 — 32.
MUTTON.
Baked Mutton Kidneys 19
Breaded Lamb Roast 28
Broiled Breaded Mutton Chops 15 Irish Stew. Mutton Cutlets in all kinds of Vegetables and
Potatoes 18
Lamb Crown Roast 32
" Roast 27
" Stew 30
Larded Saddle of Mutton, Mock
Venison 7
Leg of Mutton, English Style. . 1
" " " in Milk 2
" " " with Red Wine 3
No.
Mutton Chops with Potatoes . . 16
' ' Cutlets Broiled 14
*' '* or Chops ; . . . . 13
" Kidney Pudding 20
' ' or Lamb Ragout 29
Pie 25 _
" '_*.-Pr-eDareii. Sii^pir • 26
Ragout 21
' * Roast Salad 24
Steak 12
' ' Stew 6
" Stew with White Cabbage 11
" Tenderloin 9
' ' with Pickles 23
' ' with Potatoes 22
Plain Ragout of Mutton or
Lamb 31
Roasted Leg of Mutton with
Champignons 4
Saddle of Mutton a la English
Style 8
Stewed Mutton Cutlets 17
' ' Rack of Mutton .... 10
Stuffed Roasted Leg of Mutton 5
Page.
7a
Chapter 5, Nos. 1 — 35.
PORK.
Boiled Ham with Macaroni ... 13
" " " Noodles 12
Braised Pork Roast 4
Breaded Ham 14
Leg of Pork 3
Cabbage Sausages 30
Chopped Pork Cutlets 18
Fresh Young Leg of Pork for
Roast 2
Fried Ham with Eggs 11
' ' Sausage 26
' ' Sausages 28
Ham in Burgundy Wine 10
Meat Salting and Pickling ... 34
Mock-Rabbit 22
Pickled Ham 35
Pork Kidneys 20 '
" Ragout or Pork Pepper. . 21
' ' Ribs and Sauerkraut ... 24
' ' Stew 6
' ' Roast 1
Roasted Pork Outlets 17
Pork-Fillet 15
Sausage 25
Sausages 27
Salt Pork or Hip-bone for stew 7 Smoked Ham Boiled, Breaded
with Rye Bread Crumbs ... 9
Smoked Ham for Cooking .... 8
Sour Pork Roast 5
Spanferkel or Roast Little Pig 31
a la French Style . . 33
Stewed Pork Cutlets 19
Stuffed Hog's Head 23
" Pork-Fillet called Mock
Duck 16
Stuffed Spanferkel or Roast
Little Pig 32
White Cabbage Pie with Pork. 29
-aav-
Chapter 6, Nos. 1 — 56. POULTRY AND GAME BIRDS.
No.
Blackbirds 43
Ohicken Croquettes 9