LITMIR.BIZ

Скачать книгу

MUTTON.—

       BOILED LOIN OF MUTTON.—

       SAUCE FOR BOILED MUTTON.—

       BOILED LEG OF MUTTON.—

       MUTTON STEAKS STEWED.—

       MUTTON CHOPS BROILED.—

       MUTTON CHOPS WITH TOMATOS.—

       MUTTON STEAKS FRIED.—

       POTATO MUTTON CHOPS.—

       KEBOBBED MUTTON.—

       AN IRISH STEW.—

       LAMB.—

       ROAST LAMB.—

       LAMB STEAKS.—

       LAMB CUTLETS.—

       LAMB CHOPS, STEWED.—

       LARDED LAMB.—

       LAMB PIE.—

       VEAL.

       VEAL.—

       ROAST LOIN OF VEAL.—

       FILLET OF VEAL.—

       ROAST VEAL HASHED.—

       VEAL A-LA-MODE.—

       TERRAPIN VEAL.—

       TO HASH COLD MEAT.—

       VEAL CUTLETS IN PAPERS (en papillotes .) —

       VEAL STEAKS.—

       VEAL CUTLETS.—

       KNUCKLE OF VEAL AND BACON.—

       SOUTHERN STEW (of veal .) —

       VEAL KEBOBBED, (or kibaubed .) —

       VEAL FRITTERS.—

       VEAL PATTIES.—

       FRIED LIVER.—

       LARDED LIVER.—

       STEWED LIVER.—

       LIVER RISSOLES.—

       LIVER PIE.—

       CHITTERLINGS OR CALF'S TRIPE.—

       FRIED CHITTERLINGS.—

       BAKED CHITTERLINGS.—

       FINE VEAL PIE.—

       A PLAIN VEAL PIE.—

       VEAL LOAF.—

       STEWED CALF'S HEAD.—

       EXCELLENT MINCED VEAL.—

       VEAL WITH OYSTERS.—

       TERRAPIN VEAL.—

       VEAL OLIVES.—

       VEAL RISSOLES.—

       TO PREPARE SWEETBREADS.—

       SWEETBREAD CROQUETTES.—

       FRICASSEED SWEETBREADS.—

       TOMATO SWEETBREADS.—

       SWEETBREADS AND CAULIFLOWERS.—

       SWEETBREAD OMELET.—

       SWEETBREADS AND OYSTERS.—

       Скачать книгу