Book-bot.com - read famous books online for free

Science in the Kitchen. by Mrs. E. E. Kellogg
page 51 of 1113 (04%)
_Recipes_:
Broiled beef
Cold meat stew
Pan-broiled steak
Pan-broiled steak No. 2
Roast beef
Smothered beef
Vegetables with stewed beef
Stewed beef
Mutton
Cause of Strong flavor of
_Recipes_:
Boiled leg of mutton
Broiled chops
Pot roast lamb
Roast mutton
Stewed mutton
Stewed mutton chop
Stewed mutton chop No. 2
Veal and lamb
Poultry and game
To dress poultry and birds
To truss a fowl or bird
To stuff a fowl or bird
_Recipes_:
Birds baked in sweet potatoes
Boiled fowl
Broiled birds
Broiled fowl
Corn and chicken
DigitalOcean Referral Badge