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

       Veal Chops

       Veal Steak.

       Veal Pies.

       Or,

       Stewed Fillet of Veal.

       Stewed Knuckle of Veal.

       Veal Scallop. ✠

       Veal Pâtés.

       Stewed Calf’s-Head.

       Calf’s-Head (Scalloped.) ✠

       Sweet-Breads (Fried.) ✠

       Sweet Breads (Broiled.) ✠

       Sweet-Breads (Stewed.) ✠

       Sweet-Breads (Roasted.)

       Jellied Veal.

       Calf’s-Head in a Mould.

       Veal Olives with Oysters.

       Minced Veal.

       Veal Cutlets à la Maintenon.

       Croquettes of Calf’s Brains.

       Calf’s Liver (Roasted.)

       Calf’s Liver (Fried) .

       Calf’s Liver (Stewed) .

       Or,

       Imitation Pâtés de Foie Gras. ✠

       Veal Marble.

       PORK.

       Roast Leg of Pork.

       Or,

       Loin of Pork.

       Roast Spare-Rib.

       Roast Chine.

       Or,

       Roast Pig.

       Pork Steaks.

       Pork Chops.

       Stewed Pork.

       Pig’s Head (Roasted) .

       Pig’s Head with Liver and Heart (Stewed) .

       Souse of Pigs’ Ears and Feet.

       Head Cheese. (or Souse.)

       Pork Pot-pie.

       Cheshire Pork-pie.

       Sausage (No. 1) .

       Sausage (No. 2.)

       Sausage (No. 3.)

       Bologna Sausage (Uncooked.)

       Bologna Sausage (Cooked.)

       Lard.

       Brawn (No. 1.)

       Brawn (No. 2.)

       Saveloys.

       To Pickle Pork. (No. 1.)

       (No. 2.)

       To Cure Hams.

       Boiled Ham.

       Glazed Ham. ✠

       Steamed Ham.

       Baked Ham.

       Roast