Chapter XIII
Reading edition
CHAPTER XIII
RECIPES FOR MEAT DISHES
Trying out fat. Extending the flavor of meat. Meat stew. Meat dumplings. Meat pies and similar dishes. Meat with starchy materials. Turkish pilaf. Stew from cold roast. Meat with beans. Haricot of mutton. Meat salads. Meat with eggs. Roast beef with Yorkshire pudding. Corned beef hash with poached eggs. Stuffing. Mock duck. Veal or beef birds. Utilizing the cheaper cuts of meat.