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