Chapter V

Value of fish, Food,
of fish, Relative nutritive,
of meat as food,
of shell fish, Tables showing composition and food,
of soup in the meal,
Valves of an oyster,
Varieties and uses of soup stock,
of soup stock,
Veal, Bob,
breast, Stuffed,
chops,
Composition and food value of,
Cooking of,
croquettes,
cuts and their preparation,
cuts and their uses,
cuts, Table of,
cutlets in brown sauce,
Fore quarter of,
Hind quarter of,
Jellied,
kidneys,
Left-over,
Left-over jellied,
Nature of,
on biscuits, Creamed,
organs,
potpie,
roasts,
rolls,
salad,
steak or cutlets, Pan-broiled,
stew,
Stuffing for,
sweetbreads, Broiled,
sweetbreads, Creamed,
with rice, Scalloped,
Vegetable extracts,
soup with noodles,
stock,
Vegetables served with steak,
used for soup making,
Venison, Broiled,
Cuts of,
Roast fillet of,
Roast leg of,
Sauce for,

W

Water in meat, White stock, Whitefish, Baked fillet of, Composition and food value of, Wing tips of chicken,

Y

Yearling, Meaning of, Young, or spring, duck,