The home cook book

To Make and Use Aspic Jelly — Browned Flour — To Thicken a Gravy with Flour — Dumplings for Meats — Corn Dumplings for Meats — Dumplings for Boiled Rump of Beef — Brine for Corning Beef— To Boil Corned Beef — Corned Beef Hash— Beef Hash— Baked Beef Hash— Beef a la Mode— To Boil Fresh Tongue — To Boil Pickled Tongue — To Boil Smoked Tongue — ^Boiled Rump of Beef — Spiced Rump of Beef, Including Soup — Daube — Kopa Vieja — To Broil a Beefsteak — Chopped Stewed Beef — Chopped Beef on Toast — Deviled Soup Meat — Meat Fritters — Hamburg Steak — Hamburg Steak Balls — Hamburg Steak Beef Loaf— Beef Loaf— Beef Pie— Baked Meat Pie — Meat-and-Potato Pie — Pot Roast — Roast Beef — Roast Beef Gravy — Roast Beef Stew — Scalloped Beef — To Cook Smoked Beef — Creamed Dried Beef — Stewed Beef or Veal Tongue — Veal Cutlets — Veal Filet — Grillard of Veal — Veal Loaf — Veal Patties — Veal Potpie . . . .81 X.— CALF'S BRAINS, ETC., KIDNEYS, LIVER, SWEET- BREADS, TRIPE Calf's Brain Croquettes — Calf's Brains Fried — Calf's Brains Pickled — Stewed Calf's Brains— Calf's Foot Jelly— Stewed Calf's Head— Stuffed Heart with Oyster Dressing — Lamb Hearts and Livers — Kidney Stew — Kidney Stew with Cream Gravy — Kidney a la Terrapin — Baked Calf's Liver — Liver Balls — Fried Calf's Liver — Fried Calf's Liver and Bacon — Liver Rissoles — To Choose and Prepare Sweetbreads — Creamed Sweetbreads — Sweetbreads Fried — Sweetbreads with Oysters — Sweetbreads with Tomatoes— Sweetbreads Stewed — Tripe Fricassee, an Italian Dish — Tripe Fricassee, a Philadelphia Dish — Fried Tripe ...... loi XL— MUTTON AND LAMB Boiled Mutton — Boiled Lamb — To Boil a Leg of Mutton — Boned Leg of Mutton — To Broil Mutton Chops — Lamb Chops Broiled — Broiled Chops for an Invalid — To Serve Cold Mutton — Mutton Cromeskies — Crown Roast of Mutton — Roast Lamb — Roast Lamb with Kidney — Leg of Mutton Stuffed — Minced Mutton on Toast — Irisli Stew — Scotch Hotchpotch JLamb Stew . . . . . . . . . , ^ .no XII.— PORK Bacon and Eggs — Fried Bacon — Boiled Bacon with Boiled Cabbage — Jowl and Greens — Pork and Beans — To Cure Hams — To Boil a Ham— Ham Boiled in Cider — Jambolaya — Hog's Head Cheese — Holland Meat Pie — ilock Duck — Crown Roast of Pork — Roast Pork with Sage — Roast Tenderloins —Broiled Pork Tenderloins — Fried Salt Pork with Fried Apples — Oldfashioned Salt Pork with Milk Gravy — To Fry Pork Sausages — Sausage and Eggs 117 XIII.— POULTRY AND GAME Baked Chicken with Oyster Dressing — Broiled Chicken — Creamed Chicken — Creamed Chicken for Company — Chicken with Cream Sauce — Chicken Curry — Fricasseed Chicken — Fried Chicken — Chicken Loaf — Chicken and Mushrooms — Aunt Nancy's Smothered Chicken — Panned Breast of Chick«n — Chicken Pie — Chicken Potpie — Plain Potted Chicken — Potted Chicken or Turkey — Pressed Chicken — Chicken with Red Peppers — Remnants of Cold Chicken — Chicken with Rice and Saffron — Spanish Chicken — Stewed Chicken with Dumpling — Chicken Terrapin — To Bone a Turkey — Stuffing for Boned Turkey — Turkey Loaf — Roast Turkey — Turkey Dressing — Duck, Pork, and Other Dressings — Chestnut Stuffing for Turkey— Sausage Stuffing for Turkey — Roast Duck — Roast Goose with Apples — Broiled Partridge — Broiled Quail — Broiled Pigeons — English Pigeon Pie — Roast Snipe — Game Pie — Jugged Hare — Venison with Gooseberry Jelly 12.S