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BEANS, Haricots Blancs à la Maître d’Hôtel.

       BÉCHAMEL, or French White Sauce.

       BÉCHAMEL MAIGRE, or Without Meat.

       BEEF, Aitchbone of, Boiled.

       BEEF À LA MODE.

       BEEF À LA MODE (Economical) .

       BEEF, Baked.

       BEEF-BONES, Broiled.

       BEEF, Brisket of, à la Flamande.

       BEEF, Brisket of, Stewed.

       BEEF, Broiled, and Mushroom Sauce.

       BEEF, Broiled, and Oyster Sauce.

       BEEF BUBBLE-AND-SQUEAK.

       BEEF CAKE.

       BEEF, Collared.

       BEEF COLLOPS.

       BEEF CARVING.

       BEEF, Curried.

       BEEF, Roast Fillet of (Larded) .

       BEEF, Fricandeau of.

       BEEF, Fried Salt.

       BEEF FRITTERS.

       BEEF, Hashed.

       BEEF, Hunter’s.

       BEEF KIDNEY, to Dress.

       BEEF KIDNEY, to Dress.

       BEEF KIDNEY, to Dress (a more simple method) .

       BEEF MARROW-BONES, Boiled.

       BEEF, Minced.

       BEEF, Minced Collops of (an Entrée) .

       BEEF, Miroton of.

       BEEF OLIVES.

       BEEF OLIVES (Economical) .

       BEEF PALATES, to Dress (an Entrée) .

       BEEF PICKLE. (This may also be used for any kind of Meat, Tongues, or Hams.)

       BEEF, Potted.

       BEEF RAGOÛT.

       BEEF, Rib-bones of (a pretty Dish) .

       BEEF, Roast Ribs of.

       BEEF, Roast Ribs of, Boned and Rolled (a very convenient Joint for a small Family) .

       BEEF RISSOLES.

       BEEF, Rolled, to eat like Hare.

       BEEF ROLLS.

       BEEF, Boiled Round of.

       BEEF, Miniature Round of (an excellent Dish for a small Family) .

       BEEF, to Pickle part of a Round, for Hanging.

       BEEF SAUSAGES.

       BEEF, Roast Sirloin of.

       BEEF, Sliced and Broiled (a pretty Dish) .

       BEEF, Spiced (to serve Cold) .

       BEEF, Stewed. (A Polish Dish.)

       BEEF, Stewed Rump of.

       BEEF, Stewed Shin of.

       BEEF-TEA.

       BEEF-TEA, Baked.

       BEEF-TEA, Savoury (Soyer’s Recipe) .

       BEETROOT, Boiled.

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