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Mrs. Wilson's Cook Book (1920)
Table of Contents
Meat
- Baked Squab
- Brains
- Breast of Guinea Hen, Terrapin Style
- Brown Emince Fowl
- Cold Spice Tongue
- Creole Roast Bird or Game
- Croquettes
- Enchildas
- Guinea Hen Marie
- Guinea Hen Pot Pie
- Liver and Bacon, Creole
- Liver Dumplings
- Meat Loaf
- Meat Puddings
- Minced Giblets on Toast
- Neck Chops in Casserole
- New England Filling
- Old Philadelphia Stewed Kidney
- Olive Filling for Meat and Poultry
- Planked Squab
- Roasted Meats
- Sausage Cakes
- Spanish Meat Loaf
- To Keep Meat Three or Four Days
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