Chapter 2, Nos. 1–36.

BEEF. No. Page. Beef Cutlets of Roast beef 18 36 Beef Fillet Beefsteak 4 29 Beef Fillet Roast 3 29 Beef Fillet Steaks with Champignons and fried Goose liver 5 30 Beef Gulash 16 35 Beef Hash 20 37 Beef Pot Roast 11 33 Beef Roulade 15 35 Beef Salad 24 38 Beef with Onions 22 37 Boiled Beef 19 36 Boiled Beef Slices fried with Eggs and Onions 23 37 Braised Beef Slices 12 33 Broiled Steak of Roast Beef 6 30 Chopped German Steak or Hamburg Steak 8 31 Chop Suey 36 43 Corned Beef 30 40 Corned Beef for Cooking 31 40 Cow Udder 29 40 Croquettes 25 38 Fillet Beefsteak for Breakfast 10 32 Fried Beef Liver with Breakfast Bacon 28 39 Hash with Potatoes 21 37 Königsberger Klops 27 39 Meat Pudding—How to Utilize Roast Beef Roast beef with 2 28 Rice Covering Meat Pudding No. 2 26 39 Pickled Beef Tongue 33 41 Ragout of Ox-Tongue 35 42 Raw Beefsteak a la Tartare 9 32 Roast Beef 1 28 Roasted Rib Piece 13 33 Smoked Corned Beef 32 41 Smoked Pickled or Fresh Beef for Cooking and Frying 34 41 Sour Roast 14 34 Steak from the Beef Round 7 31 Steamed Beef-Brisket 17 35