Chapter 2, Nos. 1–36.

BEEF.

No. Page.

Beef Cutlets of Roast beef 18 36

Beef Fillet Beefsteak 4 29

Beef Fillet Roast 3 29

Beef Fillet Steaks with Champignons and fried Goose liver 5 30

Beef Gulash 16 35

Beef Hash 20 37

Beef Pot Roast 11 33

Beef Roulade 15 35

Beef Salad 24 38

Beef with Onions 22 37

Boiled Beef 19 36

Boiled Beef Slices fried with Eggs and Onions 23 37

Braised Beef Slices 12 33

Broiled Steak of Roast Beef 6 30

Chopped German Steak or Hamburg Steak 8 31

Chop Suey 36 43

Corned Beef 30 40

Corned Beef for Cooking 31 40

Cow Udder 29 40

Croquettes 25 38

Fillet Beefsteak for Breakfast 10 32

Fried Beef Liver with Breakfast Bacon 28 39

Hash with Potatoes 21 37

Königsberger Klops 27 39

Meat Pudding—How to Utilize Roast Beef Roast beef with 2 28

Rice Covering

Meat Pudding No. 2 26 39

Pickled Beef Tongue 33 41

Ragout of Ox-Tongue 35 42

Raw Beefsteak a la Tartare 9 32

Roast Beef 1 28

Roasted Rib Piece 13 33

Smoked Corned Beef 32 41

Smoked Pickled or Fresh Beef for Cooking and Frying 34 41

Sour Roast 14 34

Steak from the Beef Round 7 31

Steamed Beef-Brisket 17 35

The Art of German Cooking and Baking Revised and Enlarged Edition · 第 2 / 26 章