Common Sense in the Household: A Manual of Practical Housewifery. Marion Harland

Clam Chowder. ✠

       POULTRY.

       Roast Turkey.

       Boiled Turkey.

       Turkey Scallop. ✠

       Or,

       Ragoût of Turkey.

       Roast Chickens.

       Boiled Chickens.

       Fricasseed Chicken. (White.) ✠

       Fricasseed Chicken. (Brown.) ✠

       Broiled Chicken.

       Fried Chicken (No. 1) .

       Fried Chicken (No. 2) .

       Chicken Pot-pie.

       Baked Chicken Pie ✠

       Chicken Pudding. ✠

       Chicken and Ham. ✠

       Roast Ducks.

       To Use up Cold Duck. ✠

       Or,

       Stewed Duck.

       Guinea Fowls.

       Roast Goose.

       Goose Pie.

       Roast Pigeons.

       Stewed Pigeons.

       Broiled Pigeons or Squabs.

       Pigeon Pie.

       MEATS.

       Roast Beef.

       Roast Beef with Yorkshire Pudding. ✠

       Beef-Steak.

       Beef-steak and Onions.

       Beef à-la-mode. ✠

       Breakfast Stew of Beef. ✠

       Another Breakfast Dish.

       Beef Hash.

       Beef-steak Pie.

       Crust for Meat-Pies. ✠

       Beef Pie, with Potato Crust. ✠

       Beef’s Heart—Stewed.

       To Corn Beef.

       Boiled Corned Beef.

       Beef Tongue.

       Dried Beef.

       MUTTON AND LAMB.

       Roast Mutton.

       Roast Mutton à la Venison .

       Boiled Mutton.

       Mutton Stew. ✠

       Mutton Chops.

       Or,

       Mutton Cutlets. (Baked) .

       Mutton Ham.

       Mutton or Lamb Réchauffé. ✠

       Or,

       VEAL.

       Roast Veal.

       Veal Cutlets.