Boar’s head, ribs and fillets of beef, ox tongue, cold ham, 410--419

Fillet and loin of veal, galantine, and pâtés of veal

and ham, cotelettes of veal, and sweetbread, 420--424

The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes · 第 164 / 2197 题