_Beef_ 84
Beef _à la mode_ 88
—— breakfast stew of 89
—— (_corned_), boiled 93
—— hashed 90
—— heart, stewed 92
—— (_dried_) 94
Beef-steak 86
—— and onions 87
—— pie 91
Beef, roast 84
—— tongue, boiled 93
—— to corn 93
roast, with Yorkshire pudding 85
Beef-pie, potato crust 92
_Mutton and Lamb_ 94
Mutton _à la venison_ 95
—— boiled 96
—— or lamb chop 97
—— —— cutlets, baked 97
Mutton-ham 98
—— or lamb _réchauffé_ 99
—— —— roast 94
Mutton-stew 96
_Veal_ 99
Calf’s head in a mould 108
Calf’s head scalloped 106
—— stewed 105
Calf’s brains, croquettes of 111
—— liver, fried 112
—— —— roast 111
—— —— stewed 112
Imitation _pâté de foie gras_ 113
Sweet-breads, broiled 107
—— fried 106
—— roasted 107
—— stewed 107
Veal, breast of (roast) 100
—— chops 101
—— cutlets _à la_ Maintenon 110
—— cutlets (_plain_) 101
—— fillet of (roast) 100
—— fillet stewed 104
—— jellied 108
—— loin of (roast) 101
—— marbled 114
—— minced 109
—— olives with oysters 109
—— pâtés 105
—— pie 102
—— scallop 105
—— shoulder of (roast) 101
—— steak 102
—— stewed 103
—— knuckle of (stewed) 104
_Pork_ 114
Brawn (_No. 1_) 130
—— (_No. 2_) 131
Chine, roast 118
Chops 121
Ham, to cure 134
—— baked 136
—— barbecued 137
—— boiled 135
—— broiled 137
—— glazed 135
—— fried 137
—— roast 136
—— sandwiches 138
—— and chicken sandwiches 138
—— and chicken pie 139
—— and eggs 139
—— steamed 135
Lard 129
Leg of pork, roast 116
Loin of pork, roast 117
Pig’s head, roast 122
—— with liver and heart 122
Pig, roast (_whole_) 113
Pork-steak 121
—— stewed 121
Pot-pie of pork 124
—— Cheshire 125
Pork, to pickle (_No. 1_) 132
—— —— (_No. 2_) 133
—— —— and beans 139
Pudding, pork and peas 140
Spare-rib, roast 117
Sausage, Bologna (cooked) 128
—— —— (uncooked) 127
Sausage (_No. 1_) 125
—— (_No. 2_) 127
—— (_No. 3_) 127
Saveloys, 132
Souse, or head-cheese 123
Souse of pig’s feet and ears 123