CHAPTER II.

LEGUMES AND MEATS.

Breaded Goose, 61

Brains, 61

Bean and Lentil Puree, 58

Beans (baked), 57

Beans, Lima, 58

Bean Puree, 58

Baked Lentils or Peas, 57

Bacon, boiled, 63

Bacon, fried, 63

Bacon, fat, 63

Calves’ Liver, fried, 60

Calves’ Liver, steamed, 60

Chipped Beef, 61

Chicken Gelatine, 59

Hash, 60

Ham Hash, 62

Hamburg Steak, 60

Kidney Hash, 60

Leaf Lard, 63

Lamb in Gelatine, 59

Meat Cake, 62

Pork Cutlets, 59

Pea Puree, 58

Ribs of Pork with Apple Filling, 63

Salisbury Steak, 61

Sour Roast, 59

Tripe, 60

Tongue, 61

Turkey Roasted, 62

Turkey Stewed, 62

Turkey in Gelatine, 62

Turkey Neck, 63

Turkey Dressing, 63

Veal Cutlets, 59