in use of meat.

CHAPTER XIII

RECIPES FOR MEAT DISHES

Trying out fat. Extending the flavor of meat. Meat stew. Meat dumplings.
Meat pies and similar dishes. Meat with starchy materials. Turkish
pilaf. Stew from cold roast. Meat with beans. Haricot of mutton. Meat
salads. Meat with eggs. Roast beef with Yorkshire pudding. Corned beef
hash with poached eggs. Stuffing. Mock duck. Veal or beef birds.
Utilizing the cheaper cuts of meat.

CHAPTER XIV

RECIPES FOR MEAT DISHES

Prolonged cooking at low heat. Stewed shin of beef. Boiled beef with
horseradish sauce. Stuffed heart. Braised beef, pot roast, and beef a la
mode. Hungarian goulash. Casserole cookery. Meat cooked with vinegar.
Sour beef. Sour beefsteak. Pounded meat. Farmer stew. Spanish beefsteak.
Chopped meat. Savory rolls. Developing flavor of meat. Retaining natural
flavors. Round steak on biscuits. Flavor of browned meat or fat. Salt
pork with milk gravy. "Salt-fish dinner." Sauces. Mock venison.

CHAPTER XV

HOUSEHOLD RECIPES

Various recipes arranged alphabetically.