Books > School and Home Cooking (1920) > Meat

School and Home Cooking (1920)
Table of Contents

Meat

• Beef

• Bacon
• Baked Hash
• Broiled Ham
• Chicken Croquettes
• Creole Stew
• Lamb or Mutton in the Casserole
• Mutton with Barley
• Pork Chops with Sweet Potatoes
• Scalloped Meat
• Stewed Chicken
• Stuffed Meat Roast
• Stuffed Shoulder of Lamb
• Tamale Pie
• Turnips with Fresh Pork
• Veal Cutlets (Steak)
• Veal with Egg Dressing

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