Chapter XIV

CHAPTER XIV

RECIPES FOR MEAT DISHES

Prolonged cooking at low heat. Stewed shin of beef. Boiled beef with horseradish sauce. Stuffed heart. Braised beef, pot roast, and beef a la mode. Hungarian goulash. Casserole cookery. Meat cooked with vinegar. Sour beef. Sour beefsteak. Pounded meat. Farmer stew. Spanish beefsteak. Chopped meat. Savory rolls. Developing flavor of meat. Retaining natural flavors. Round steak on biscuits. Flavor of browned meat or fat. Salt pork with milk gravy. "Salt-fish dinner." Sauces. Mock venison.