Chapter IV: Meats

General remarks, 145.

Slow cooking, 145.

Juices, 145.

Degree of cooking, 145.

Cleaning, 145.

Seasoning, 145.

Piercing, 146.

_Beef._

To roast beef, 146.

Rolled roast beef, 146.

Yorkshire pudding, 147.

Round of beef, 147.

Braised beef, 147.

A la mode, 148.

Bouilli, 149.

Fillet of beef, 149.

How to buy a fillet, 150.

Cold roast beef, 151.

Scalloped meat, 151.

Hamburg steaks, 151.

Beef pie, 152.

Warmed-over beef (chafing-dish), 152.

Inside flank, 153.

Ragout of beef, 153.

Beefsteaks, 155.

To broil a beefsteak, 156.

Chateaubriand, 157.

Mignon fillets, 157.

Corned beef, 157.

Corned beef hash, 158.

Hash, 158.

Brown hash, 159.

Marrow bones, 159.

_Mutton._

Remarks about mutton, 160.

Roast leg of mutton, 162.
Loin of mutton, 162.
Saddle of mutton, 162.

Rolled loin of mutton, 162.

Shoulder of mutton stuffed, 163.

Boiled mutton, 163.

Caper sauce, 164.

Ragout of mutton or lamb, 164.
of Cold boiled mutton, 165.

Irish stew, 165.

Mutton chops, 165.

Chops in paper cases, 166.
a la Maintenon, 167.

Spring lamb, 167.

_Veal._

Remarks about veal, 168.

To roast fillet of veal, 168.

Stuffed shoulder of veal, 168.

Fricandeau of veal, 169.

Veal cutlets, 169.

A plain pot-pie, 169.

Dumplings with baking-powder, 170.

Dumplings with suet, 171.

Jellied veal, 171.

Veal loaf, 171.

Veal scallop, 171.

Liver and bacon, 172.

Broiled liver, 172.

Braised liver, 172.

Stewed kidneys, 173.

Tripe, 173.

Calf's heart, 174.

Beef's tongue, 174.

Hot sliced tongue, 174.

Cold tongue, 175.

Jellied tongue, 175.

Boiled calf's head, 175.

Calf's head with vinaigrette sauce, 176.

_Pork._

Roast pork, 176.

Fried apples, 176.

Pork Chops, 177.

Boiled ham, 177.

Baked ham, 177.

Broiled ham and eggs, 178.

Ham and eggs a l'aurore, 178.

Bacon, 178.