Recipes > Meat

Meat

• Beef
• Chicken
• Dressing, Stuffing
• Duck
• Forcemeat
• Goose
• Grouse
• Lamb
• Mutton
• Partridge
• Pheasant
• Pigeon
• Pork
• Quail
• Rabbit
• Squab
• Sweetbreads
• Tripe
• Turkey
• Veal
• Venison

• African Hen
       from The Italian Cook Book (1919)
• Armenian Kidgeri
       from The Khaki Kook Book (1917)
• Baked Chop
       from The Art of Living in Australia (1893)
• Baked Hash
       from School and Home Cooking (1920)
• Baked Hash
       from The International Jewish Cook Book (1919)
• Baked Hash
       from Foods That Will Win the War and How to Cook Them (1918)
• Baked Poultry with Rice
       from Woman's Institute Library of Cookery, Volume 3
• Baked Sausages
       from The Skilful Cook (1905)
• Barley Stew
       from Miss Parloa's New Cook Book
• Battle Pudding
       from Foods That Will Win the War and How to Cook Them (1918)
• Bavarian Fried Brains
       from 365 Foreign Dishes (1908)
• Beccaccini alla Diplomatica (Snipe)
       from The Cook's Decameron
• Belgian Faggots
       from A Plain Cookery Book for the Working Classes (1852)
• Birds
       from The Easiest Way in Housekeeping and Cooking (1903)
• Birds
       from The Italian Cook Book (1919)
• Birds Potted
       from A Poetical Cook-Book (1864)
• Birds in Aspic
       from The Boston Cooking-School Cook Book (1896)
• Bisquet, to make
       from The Lady's Own Cookery Book (1844)
• Blackbird Pie
       from Dressed Game and Poultry à la Mode (1888)
• Bocconcini
       from Simple Italian Cookery
• Bodini Marinati
       from The Cook's Decameron
• Boiled Chicken, Lamb and Other Fresh Meat
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Boiled Fowl
       from The Skilful Cook (1905)
• Boiled Meats
       from Recipes Tried and True (1894)
• Boiled Salted Meats: Ham, Tongue, Etc.
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Boiled Tongue
       from The Easiest Way in Housekeeping and Cooking (1903)
• Boiled or Stewed Meats
       from The New Dr. Price Cookbook (1921)
• Boiled or Stewed Meats
       from The New Royal Cook Book (1920)
• Boiling and Stewing Meats
       from The New Dr. Price Cookbook (1921)
• Bologna Sausage
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Bologna Sausage (Cooked)
       from The White House Cookbook (1887)
• Bologna Sausages
       from The Virginia Housewife (1860)
• Bombay Broiled Kidney
       from 365 Foreign Dishes (1908)
• Bouchées à la Reine
       from The Belgian Cookbook (1915)
• Bouilli
       from The Century Cook Book (1901)
• Brain Cutlets
       from The White House Cookbook (1887)
• Brains
       from Mrs. Wilson's Cook Book (1920)
• Brains With Egg Sauce
       from The International Jewish Cook Book (1919)
• Breaded Sausages
       from Miss Parloa's New Cook Book
• Breakfast Meat
       from The Art of Living in Australia (1893)
• Breast of Guinea Hen, Terrapin Style
       from Mrs. Wilson's Cook Book (1920)
• Broiled Birds in Buttered Cases
       from The Boston Cooking-School Cook Book (1896)
• Broiled Kidneys
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Broiled Meats
       from Recipes Tried and True (1894)
• Broiled Poultry
       from Woman's Institute Library of Cookery, Volume 3
• Broiled Prairie Chicken
       from Civic League Cook Book (1913)
• Broiled Small Birds
       from Miss Parloa's New Cook Book
• Broiled Squirrel
       from Woman's Institute Library of Cookery, Volume 3
• Broiled and Fried Meats
       from The Easiest Way in Housekeeping and Cooking (1903)
• Broiling Meats
       from The New Dr. Price Cookbook (1921)
• Brown Emince Fowl
       from Mrs. Wilson's Cook Book (1920)
• Brown Hash
       from The Century Cook Book (1901)
• Brown Stew or Fricassee
       from The Easiest Way in Housekeeping and Cooking (1903)
• Brunswick Stew
       from Things Mother Used to Make (1914)
• Brunswick Stew
       from The Easiest Way in Housekeeping and Cooking (1903)
• Buffath, or Curry with Vegetables
       from The Khaki Kook Book (1917)
• Carbonades Done With Beer
       from The Belgian Cookbook (1915)
• Casserole of Rice and Meat
       from The Easiest Way in Housekeeping and Cooking (1903)
• Chartreuse of Vegetables and Game
       from Miss Parloa's New Cook Book
• Chicken, or Ham and Veal patés, another
       from The Lady's Own Cookery Book (1844)
• Chop Suey
       from For Luncheon and Supper Guests (1923)
• Chopped Meat
       from Practical Suggestions for Mother and Housewife
• Chopped Meat With Raisins (Roumanian)
       from The International Jewish Cook Book (1919)
• Chow Mein
       from For Luncheon and Supper Guests (1923)
• Club-House Sandwiches
       from Sandwiches (1912)
• Cold Game Pie
       from Miss Parloa's New Cook Book
• Cold Meat Curry
       from The Khaki Kook Book (1917)
• Cold Meat Cutlets
       from My Pet Recipes, Tried and True (1900)
• Cold Meat Turnovers
       from Recipes Tried and True (1894)
• Cold Meat and Macaroni
       from The Skilful Cook (1905)
• Cold Meat and Potato, Baked
       from The White House Cookbook (1887)
• Cold Meat with Purée of Potato
       from Miss Parloa's New Cook Book
• Cold Meat with Purée of Tomatoes
       from The Skilful Cook (1905)
• Cold Meats
       from A Little Cook Book for a Little Girl (1905)
• Cold Salmi
       from Domestic French Cookery (1836)
• Cold Spice Tongue
       from Mrs. Wilson's Cook Book (1920)
• Cold-meat Pie
       from The Skilful Cook (1905)
• Common Patties
       from The Virginia Housewife (1860)
• Creamed Dishes
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Creole Roast Bird or Game
       from Mrs. Wilson's Cook Book (1920)
• Creole Stew
       from School and Home Cooking (1920)
• Croquets
       from The Virginia Housewife (1860)
• Croquettes
       from Mrs. Wilson's Cook Book (1920)
• Croquettes
       from Miss Parloa's New Cook Book
• Croquettes
       from The International Jewish Cook Book (1919)
• Croquettes
       from Public School Domestic Science (1898)
• Croquettes
       from Civic League Cook Book (1913)
• Croquettes
       from The Century Cook Book (1901)
• Croquettes of Boiled Meat
       from The Belgian Cookbook (1915)
• Croquettes of Odds and Ends
       from The White House Cookbook (1887)
• Croustade of Larks
       from Dressed Game and Poultry à la Mode (1888)
• Crust Patties
       from Miss Parloa's New Cook Book
• Curried Chops
       from The Art of Living in Australia (1893)
• Curry
       from The Century Cook Book (1901)
• Curry (Excellent)
       from My Pet Recipes, Tried and True (1900)
• Curry With Curds
       from The Khaki Kook Book (1917)
• Curry of Cold Meat
       from Miss Parloa's New Cook Book
• Curry of Cold Meat
       from The Skilful Cook (1905)
• Curry, Indian. No. 1
       from The Lady's Own Cookery Book (1844)
• Curry. No. 2
       from The Lady's Own Cookery Book (1844)
• Curry. No. 3
       from The Lady's Own Cookery Book (1844)
• Curry. No. 4
       from The Lady's Own Cookery Book (1844)
• Curry. No. 5
       from The Lady's Own Cookery Book (1844)
• Curry. No. 6
       from The Lady's Own Cookery Book (1844)
• Curry. No. 7
       from The Lady's Own Cookery Book (1844)
• Cutlets of Chopped Meat
       from The Italian Cook Book (1919)
• Cutlets à la Duchesse
       from Miss Parloa's New Cook Book
• Côtelettes à l'Ecarlate
       from Dressed Game and Poultry à la Mode (1888)
• Devilled Dishes
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Devilled Meat
       from The Art of Living in Australia (1893)
• Devilled Meat (Various)
       from The Curry Cook's Assistant (1889)
• Egyptian Meat-Pie
       from 365 Foreign Dishes (1908)
• Enchiladas
       from The International Jewish Cook Book (1919)
• Enchildas
       from Mrs. Wilson's Cook Book (1920)
• English Meat Loaf
       from 365 Foreign Dishes (1908)
• English Sausages
       from The Lady's Own Cookery Book (1844)
• Escaloped Meat
       from Miss Parloa's New Cook Book
• Excellent Relish After Dinner
       from The Virginia Housewife (1860)
• Fillets of Game
       from The Boston Cooking-School Cook Book (1896)
• Fine Brown Jelly
       from English Housewifry (1764)
• Fine Hash
       from Domestic French Cookery (1836)
• Florentine with the Brawn of a Capon, or the Kidney of Veal
       from The Queen-like Closet or Rich Cabinet (1672)
• For an Invalid
       from The Belgian Cookbook (1915)
• Fowl a la Hollandaise
       from A Poetical Cook-Book (1864)
• Fowl with Rice, called Pilaw
       from The Lady's Own Cookery Book (1844)
• Fowl, to hash
       from The Lady's Own Cookery Book (1844)
• Fowl, to roast with Anchovies
       from The Lady's Own Cookery Book (1844)
• Fowl, to stew
       from The Lady's Own Cookery Book (1844)
• French Servels
       from The Queen-like Closet or Rich Cabinet (1672)
• French Squirrel Fricassee
       from 365 Foreign Dishes (1908)
• French Stew
       from The Italian Cook Book (1919)
• Fresh Tongue
       from Miss Parloa's New Cook Book
• Fricadelle
       from The Belgian Cookbook (1915)
• Fried Brains
       from Simple Italian Cookery
• Fried Kidneys
       from The Book of Household Management (1861)
• Fried Liver
       from Recipes Tried and True (1894)
• Fried Plover with English Truffles
       from Dressed Game and Poultry à la Mode (1888)
• Fried Sausages
       from The Book of Household Management (1861)
• Fried Sausages
       from The Skilful Cook (1905)
• Fritters
       from The Skilful Cook (1905)
• Fritto Misto alla Piemontese
       from The Cook's Decameron
• Fritto Misto alla Villeroy
       from The Cook's Decameron
• Game
       from Made-Over Dishes
• Game Curries (Various)
       from The Curry Cook's Assistant (1889)
• Game Cutlets à la Royale
       from Miss Parloa's New Cook Book
• Game Pie
       from The White House Cookbook (1887)
• Game Pie
       from Dressed Game and Poultry à la Mode (1888)
• Game Rissoles au Poulet à la Carême
       from Dressed Game and Poultry à la Mode (1888)
• Game and Macaroni
       from Dressed Game and Poultry à la Mode (1888)
• Gammon Dumpling
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Gammon, to roast
       from The Lady's Own Cookery Book (1844)
• Gefillte Milz (Milt)
       from The International Jewish Cook Book (1919)
• German Liver Dumplings
       from 365 Foreign Dishes (1908)
• German Sandwiches
       from Sandwiches (1912)
• German Stewed Brains
       from 365 Foreign Dishes (1908)
• Giblet Pie
       from The Book of Household Management (1861)
• Giblet Pie
       from A Plain Cookery Book for the Working Classes (1852)
• Giblet Pie
       from The Lady's Own Cookery Book (1844)
• Giblets
       from Woman's Institute Library of Cookery, Volume 3
• Golden Plover
       from Dressed Game and Poultry à la Mode (1888)
• Golden Plover aux Champignons
       from Dressed Game and Poultry à la Mode (1888)
• Good Rissoles
       from The Belgian Cookbook (1915)
• Grey Plovers Cooked in Brandy
       from Dressed Game and Poultry à la Mode (1888)
• Grillades
       from Domestic French Cookery (1836)
• Guinea Hen Marie
       from Mrs. Wilson's Cook Book (1920)
• Guinea Hen Pot Pie
       from Mrs. Wilson's Cook Book (1920)
• Haggis
       from 365 Foreign Dishes (1908)
• Hash
       from The Skilful Cook (1905)
• Hash
       from Civic League Cook Book (1913)
• Hash
       from The Century Cook Book (1901)
• Hashed Game (Cold Meat Cookery)
       from The Book of Household Management (1861)
• Hashed Meats
       from A Plain Cookery Book for the Working Classes (1852)
• Hoche Pot
       from The Belgian Cookbook (1915)
• Hoche Pot
       from The Belgian Cookbook (1915)
• Hoche Pot Gantois
       from The Belgian Cookbook (1915)
• Hogs' Head Cheese
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Home Made Sausage
       from Civic League Cook Book (1913)
• Hot Sliced Tongue
       from The Century Cook Book (1901)
• Hot-Pot
       from The Belgian Cookbook (1915)
• Imitation Foie Gras
       from The Skilful Cook (1905)
• Indian Hash
       from Made-Over Dishes
• Irish Stew
       from A Plain Cookery Book for the Working Classes (1852)
• Irish Stew (Old English)
       from The Khaki Kook Book (1917)
• Jewish Stewed Brains
       from 365 Foreign Dishes (1908)
• Kabob, an India ragout
       from The Lady's Own Cookery Book (1844)
• Kabobs
       from The Khaki Kook Book (1917)
• Kal Dolmar
       from The International Jewish Cook Book (1919)
• Kidney Fritters
       from The Art of Living in Australia (1893)
• Kidney Pudding
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Kidney Saute
       from The Italian Cook Book (1919)
• Kidney Stew
       from My Pet Recipes, Tried and True (1900)
• Kidney Toast
       from The Art of Living in Australia (1893)
• Kidneys
       from Woman's Institute Library of Cookery, Volume 3
• Kidneys with Madeira
       from The Belgian Cookbook (1915)
• Kidneys, Sauté
       from Miss Parloa's New Cook Book
• Kromskies
       from The Art of Living in Australia (1893)
• Large Vol-au-Vent
       from Miss Parloa's New Cook Book
• Lark Pie
       from Dressed Game and Poultry à la Mode (1888)
• Lark Pie (an Entree)
       from The Book of Household Management (1861)
• Lark Puffs
       from Dressed Game and Poultry à la Mode (1888)
• Larks
       from A Poetical Cook-Book (1864)
• Larks done in Jelly
       from English Housewifry (1764)
• Larks à la Macédoine
       from Dressed Game and Poultry à la Mode (1888)
• Little Filets "Alla Napolitana"
       from Simple Italian Cookery
• Liver Dumplings
       from Mrs. Wilson's Cook Book (1920)
• Liver Polenta
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Liver and Bacon
       from The New Dr. Price Cookbook (1921)
• Liver and Bacon, Creole
       from Mrs. Wilson's Cook Book (1920)
• Madras Curry
       from The Century Cook Book (1901)
• Marrow Pasties
       from The Lady's Own Cookery Book (1844)
• Meat Blintzes
       from The International Jewish Cook Book (1919)
• Meat Croquettes
       from My Pet Recipes, Tried and True (1900)
• Meat Croquettes
       from Better Meals for Less Money (1917)
• Meat Fritters
       from Miss Parloa's New Cook Book
• Meat Hash
       from Miss Parloa's New Cook Book
• Meat Hash
       from The Easiest Way in Housekeeping and Cooking (1903)
• Meat Loaf
       from Mrs. Wilson's Cook Book (1920)
• Meat Panada for Invalids and Infants
       from A Plain Cookery Book for the Working Classes (1852)
• Meat Pie
       from Pennsylvania Dutch Cooking
• Meat Pie
       from A Plain Cookery Book for the Working Classes (1852)
• Meat Pies and Similar Dishes
       from Practical Suggestions for Mother and Housewife
• Meat Puddings
       from Mrs. Wilson's Cook Book (1920)
• Meat Shortcake
       from Foods That Will Win the War and How to Cook Them (1918)
• Meat Shortcake
       from Better Meals for Less Money (1917)
• Meat Souffle
       from Public School Domestic Science (1898)
• Meat Souffle
       from Better Meals for Less Money (1917)
• Meat Soufflé
       from A Little Cook Book for a Little Girl (1905)
• Meat Stuffing for Vol-Au-Vent
       from The Italian Cook Book (1919)
• Meat and Potato Croquettes
       from The White House Cookbook (1887)
• Meat and Rice Hash
       from The Khaki Kook Book (1917)
• Meat and Tomato Pie
       from Practical Suggestions for Mother and Housewife
• Meat and Tomato Pie
       from Better Meals for Less Money (1917)
• Meat or Sausage Rolls
       from The Book of Household Management (1861)
• Meat with Ribbon Macaroni
       from Simple Italian Cookery
• Mesopotamia Stew
       from The Khaki Kook Book (1917)
• Mina (Turkish)
       from The International Jewish Cook Book (1919)
• Mince (with Eggs)
       from The Skilful Cook (1905)
• Mince à la Reine
       from The Skilful Cook (1905)
• Minced Giblets on Toast
       from Mrs. Wilson's Cook Book (1920)
• Minced Meat
       from The Skilful Cook (1905)
• Minced Meat Sandwiches
       from Civic League Cook Book (1913)
• Mock Brawn
       from The Lady's Own Cookery Book (1844)
• Mock Meat
       from The Golden Age Cook Book (1898)
• Molded Meat or Fish Loaf
       from Foods That Will Win the War and How to Cook Them (1918)
• Neck Chops in Casserole
       from Mrs. Wilson's Cook Book (1920)
• New England Boiled Dinner
       from Woman's Institute Library of Cookery, Volume 2
• New England Filling
       from Mrs. Wilson's Cook Book (1920)
• Old Philadelphia Stewed Kidney
       from Mrs. Wilson's Cook Book (1920)
• Ollo, a Spanish Dish
       from The Virginia Housewife (1860)
• Ortolans aux Truffes
       from Dressed Game and Poultry à la Mode (1888)
• Ortolans in Cases
       from Dressed Game and Poultry à la Mode (1888)
• Ortolans à la Périgourdine
       from Dressed Game and Poultry à la Mode (1888)
• Oxford Sausages
       from The Skilful Cook (1905)
• Oxford Sausages
       from The Lady's Own Cookery Book (1844)
• Pains de Gibier, Another
       from Hand-Book of Practical Cookery (1884)
• Pallat Pie
       from The Queen-like Closet or Rich Cabinet (1672)
• Pan Broiling or Frying Meats
       from The New Dr. Price Cookbook (1921)
• Pan-Broiled Chops
       from Woman's Institute Library of Cookery, Volume 1
• Pan-Broiling
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Paste for Meat Dumplins
       from The Virginia Housewife (1860)
• Pasties of Game and Poultry
       from Miss Parloa's New Cook Book
• Pate of Game With Cold Meat
       from Hand-Book of Practical Cookery (1884)
• Patties
       from Miss Parloa's New Cook Book
• Patties
       from The Skilful Cook (1905)
• Patties for Fried Bread
       from A Poetical Cook-Book (1864)
• Patties from Puff Paste
       from The Easiest Way in Housekeeping and Cooking (1903)
• Pepper Pot
       from The Virginia Housewife (1860)
• Pickle for Meat
       from The Skilful Cook (1905)
• Pintail
       from Dressed Game and Poultry à la Mode (1888)
• Plain Pot-Pie
       from The Century Cook Book (1901)
• Plums, Sweet Potatoes and Meat
       from The International Jewish Cook Book (1919)
• Poor Man's Dish
       from The Art of Living in Australia (1893)
• Pot Roast
       from Recipes Tried and True (1894)
• Pot Roast With Garlic and Rosemary
       from The Italian Cook Book (1919)
• Pot-Pie
       from Hand-Book of Practical Cookery (1884)
• Potato Dumplings
       from Made-Over Dishes
• Potato Pasty
       from The Book of Household Management (1861)
• Potato Sausages
       from The Art of Living in Australia (1893)
• Potato and Meat Pie
       from Recipes Tried and True (1894)
• Potted Head
       from My Pet Recipes, Tried and True (1900)
• Potted Tongue
       from Miss Parloa's New Cook Book
• Prairie Chicken (Steamed and Baked)
       from Civic League Cook Book (1913)
• Pudding Genoese
       from The Italian Cook Book (1919)
• Pudding Made of Small Birds
       from A Plain Cookery Book for the Working Classes (1852)
• Quenelles
       from The Century Cook Book (1901)
• Quickly Made Stew
       from The Belgian Cookbook (1915)
• Quickly-Made Samball
       from The Curry Cook's Assistant (1889)
• Rabbits and Squirrels
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Ragout for made dishes
       from The Lady's Own Cookery Book (1844)
• Ragout of Cold Meat
       from The Belgian Cookbook (1915)
• Ragout of Haslet
       from The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877)
• Reed Birds
       from The White House Cookbook (1887)
• Reed Birds
       from Breakfast Dainties (1885)
• Reed Birds on Toast
       from The White House Cookbook (1887)
• Remains of Meat
       from The Belgian Cookbook (1915)
• Remains of Sausage
       from The Belgian Cookbook (1915)
• Rice Cutlets
       from The Art of Living in Australia (1893)
• Rice and Meat Croquettes
       from Miss Parloa's New Cook Book
• Rice-and-Meat Patties
       from Woman's Institute Library of Cookery, Volume 3
• Rissoles
       from Miss Parloa's New Cook Book
• Rissoles
       from The Boston Cooking-School Cook Book (1896)
• Rissoles
       from The Art of Living in Australia (1893)
• Rissoles
       from The Skilful Cook (1905)
• Rissoles
       from The Century Cook Book (1901)
• Rissoles of Game
       from The Skilful Cook (1905)
• Rissoles. No. 3
       from The Lady's Own Cookery Book (1844)
• Roast Black-Cock
       from The Book of Household Management (1861)
• Roast Fowl and Gravy
       from A Plain Cookery Book for the Working Classes (1852)
• Roast Guinea Fowl
       from Fifty-Two Sunday Dinners (1913)
• Roast Guinea-Fowl, Larded
       from The Book of Household Management (1861)
• Roast Landrail, or Corn-Crake
       from The Book of Household Management (1861)
• Roast Larks
       from The Book of Household Management (1861)
• Roast Meats
       from The New Dr. Price Cookbook (1921)
• Roast Meats
       from The New Royal Cook Book (1920)
• Roast Poultry
       from The New Dr. Price Cookbook (1921)
• Roast Teal
       from The Book of Household Management (1861)
• Roast Widgeon
       from The Book of Household Management (1861)
• Roast Woodcock
       from The Book of Household Management (1861)
• Roasted Meats
       from Mrs. Wilson's Cook Book (1920)
• Roasted Plovers
       from Domestic French Cookery (1836)
• Roasted Small Birds
       from Woman's Institute Library of Cookery, Volume 3
• Roasting Meat
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Roasting Meats
       from The New Dr. Price Cookbook (1921)
• Royal Croquettes
       from Miss Parloa's New Cook Book
• Royal Croquettes, No. 2
       from Miss Parloa's New Cook Book
• Salmagundi
       from The Virginia Housewife (1860)
• Salmi of Game
       from The White House Cookbook (1887)
• Salmi of Game
       from The Italian Cook Book (1919)
• Salmi of Larks à la Macédoine, Cold
       from Dressed Game and Poultry à la Mode (1888)
• Salmi of Moor Fowl or Wild Duck
       from Dressed Game and Poultry à la Mode (1888)
• Salmi of Teal
       from Dressed Game and Poultry à la Mode (1888)
• Salmi of Woodcocks à la Lucullus
       from Dressed Game and Poultry à la Mode (1888)
• Salmis of Game
       from Miss Parloa's New Cook Book
• Salmis of Widgeon
       from Dressed Game and Poultry à la Mode (1888)
• Salpicon
       from The Century Cook Book (1901)
• Salpicon
       from Hand-Book of Practical Cookery (1884)
• Salt Tongue
       from Miss Parloa's New Cook Book
• Salt and Smoked Meats
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Sausage
       from Public School Domestic Science (1898)
• Sausage Cakes
       from Mrs. Wilson's Cook Book (1920)
• Sausage Meat, etc.
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Sausage Patties
       from The Belgian Cookbook (1915)
• Sausage Rolls
       from The Skilful Cook (1905)
• Sausage and Potatoes
       from The Belgian Cookbook (1915)
• Sausage-Meat
       from Hand-Book of Practical Cookery (1884)
• Sausages for Scotch collops
       from The Lady's Own Cookery Book (1844)
• Sausages without skins
       from The Lady's Own Cookery Book (1844)
• Savory Hash (Baked)
       from Better Meals for Less Money (1917)
• Savory Rolls
       from Practical Suggestions for Mother and Housewife
• Scalloped Meat
       from School and Home Cooking (1920)
• Scalloped Meat
       from The Century Cook Book (1901)
• Scotch Collops, brown
       from The Lady's Own Cookery Book (1844)
• Scotch Haggis
       from My Pet Recipes, Tried and True (1900)
• Scotch Haggis
       from A Poetical Cook-Book (1864)
• Scrapple
       from Recipes Tried and True (1894)
• Scraps of Meat
       from The Belgian Cookbook (1915)
• Sea Pie
       from American Cookery (1796)
• Sea Pie
       from The Virginia Housewife (1860)
• Shepherd's Pie
       from A Little Cook Book for a Little Girl (1905)
• Shepherd's Pie
       from Public School Domestic Science (1898)
• Shepherd's Pie
       from The Skilful Cook (1905)
• Shepherds Pie
       from Miss Parloa's New Cook Book
• Shepherds Pie, No. 2
       from Miss Parloa's New Cook Book
• Sliced Meat with Gravy
       from A Little Cook Book for a Little Girl (1905)
• Small Birds, Roasted
       from Miss Parloa's New Cook Book
• Snails
       from Hand-Book of Practical Cookery (1884)
• Snails Stewed
       from Hand-Book of Practical Cookery (1884)
• Snipe
       from The White House Cookbook (1887)
• Snipe Curry
       from The Curry Cook's Assistant (1889)
• Snipe Pie
       from Dressed Game and Poultry à la Mode (1888)
• Snipe Pie à la Danoise
       from Dressed Game and Poultry à la Mode (1888)
• Snipe Raised Pie (Hot)
       from Dressed Game and Poultry à la Mode (1888)
• Snipe Soufflé
       from Dressed Game and Poultry à la Mode (1888)
• Snipe and Woodcock (Dark Meat)
       from The Century Cook Book (1901)
• Snipe à la Minute
       from Dressed Game and Poultry à la Mode (1888)
• Snipes à la Superlative
       from Dressed Game and Poultry à la Mode (1888)
• Snowbirds
       from The White House Cookbook (1887)
• Soloman Gundy another Way
       from English Housewifry (1764)
• Soubise Cutlets
       from The Art of Living in Australia (1893)
• Soup Meat
       from The International Jewish Cook Book (1919)
• Southern Stew
       from The Italian Cook Book (1919)
• Soyer's Recipe For Preserving the Gravy in Salt Meat, When It is to be Served Cold
       from The Book of Household Management (1861)
• Spanish Broiled Kidney
       from 365 Foreign Dishes (1908)
• Spanish Meat Loaf
       from Mrs. Wilson's Cook Book (1920)
• Spanish Method of Dressing Giblets
       from The Virginia Housewife (1860)
• Spanish Olio
       from The Compleat Cook (1658)
• Spanish Pie
       from The International Jewish Cook Book (1919)
• Standing Pies
       from Directions for Cookery, in its Various Branches (1840)
• Stew
       from The Italian Cook Book (1919)
• Stew Milanaise
       from The Italian Cook Book (1919)
• Stewed Chops
       from The Art of Living in Australia (1893)
• Stewed Kidneys
       from Miss Parloa's New Cook Book
• Stewed Kidneys
       from Public School Domestic Science (1898)
• Stewed Kidneys
       from The Century Cook Book (1901)
• Stewed Kidneys and Macaroni
       from The Art of Living in Australia (1893)
• Stewed Milt
       from The International Jewish Cook Book (1919)
• Stewed Sausage
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Stewed Sausages
       from A Plain Cookery Book for the Working Classes (1852)
• Stewed Teal
       from Dressed Game and Poultry à la Mode (1888)
• Stuffed Kidneys
       from The Skilful Cook (1905)
• Stuffed Meat Roast
       from School and Home Cooking (1920)
• Sweet and Sour Stew
       from Civic League Cook Book (1913)
• Tamale Pie
       from School and Home Cooking (1920)
• Tamale Pie
       from Foods That Will Win the War and How to Cook Them (1918)
• Tamale Pie Made with Cornmeal Mush, Meat and Chopped Peppers
       from Foods That Will Win the War and How to Cook Them (1918)
• Tamales (Mexican)
       from The Khaki Kook Book (1917)
• Teal Pudding
       from Dressed Game and Poultry à la Mode (1888)
• Timballo alla Lombarda
       from The Cook's Decameron
• Timballo alla Romana
       from The Cook's Decameron
• To Bake Fowls
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• To Bake Woodcocks, Black-birds, Sparrows or Larks
       from The Queen-like Closet or Rich Cabinet (1672)
• To Bake a Swan
       from The Queen-like Closet or Rich Cabinet (1672)
• To Boil Fowls
       from The Virginia Housewife (1860)
• To Boil Fresh Meat
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• To Boil a Capon
       from The Queen-like Closet or Rich Cabinet (1672)
• To Boil a Gurnet on the French Fashion
       from The Queen-like Closet or Rich Cabinet (1672)
• To Boil a Teal or Wigeon
       from The Queen-like Closet or Rich Cabinet (1672)
• To Clean Poultry
       from The Easiest Way in Housekeeping and Cooking (1903)
• To Dress Plovers
       from The Book of Household Management (1861)
• To Dress Snipes
       from The Book of Household Management (1861)
• To Dress Wheatears
       from The Book of Household Management (1861)
• To Dress a Leveret
       from The Book of Household Management (1861)
• To Dress the Ptarmigan
       from The Book of Household Management (1861)
• To Dry Tongues
       from The Queen-like Closet or Rich Cabinet (1672)
• To Fry Croquettes
       from The Century Cook Book (1901)
• To Keep Meat Fresh
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• To Keep Meat Three or Four Days
       from Mrs. Wilson's Cook Book (1920)
• To Make Fritters of Liver or of Any Other Meat
       from The Queen-like Closet or Rich Cabinet (1672)
• To Make Sausages
       from The Book of Household Management (1861)
• To Make a Fricasie of Veal, Chicken, or Rabbits, or of Any Thing Else
       from The Queen-like Closet or Rich Cabinet (1672)
• To Make a Pie of Larks, or of Sparrows
       from The Queen-like Closet or Rich Cabinet (1672)
• To Make an Olio
       from The Queen-like Closet or Rich Cabinet (1672)
• To Mold Croquettes
       from The Century Cook Book (1901)
• To Preserve Birds
       from Hand-Book of Practical Cookery (1884)
• To Restore Meat That Has Been Kept Too Long
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• To Roast Landrail
       from Dressed Game and Poultry à la Mode (1888)
• To Roast Large Fowls
       from The Virginia Housewife (1860)
• To Roast Ortolans
       from A Poetical Cook-Book (1864)
• To Roast Partridges or any Small Birds
       from The Virginia Housewife (1860)
• To Roast Pheasants, Partridges, Quails, or Grouse
       from Directions for Cookery, in its Various Branches (1840)
• To Roast Reed-Birds, or Ortolans
       from Directions for Cookery, in its Various Branches (1840)
• To Roast Snipes, Woodcocks, or Plovers
       from Directions for Cookery, in its Various Branches (1840)
• To Roast Woodcocks or Snipes
       from The Virginia Housewife (1860)
• To Roast a Kid
       from Directions for Cookery, in its Various Branches (1840)
• To Rost Larks with Bacon
       from The Queen-like Closet or Rich Cabinet (1672)
• To Smother a Fowl in Oysters
       from American Cookery (1796)
• To Use Up Cold Meat
       from The Belgian Cookbook (1915)
• To Warm Cold Meats
       from The Easiest Way in Housekeeping and Cooking (1903)
• To force a Fowl
       from English Housewifry (1764)
• To make Pullony Sausages
       from English Housewifry (1764)
• To make a Battalia Pye
       from The Compleat Cook (1658)
• To make a Portugall Dish
       from The Compleat Cook (1658)
• To make a Woodcock Pie
       from English Housewifry (1764)
• To make good Sausages
       from The Compleat Cook (1658)
• To pot all Sorts of Wild-Fowl
       from English Housewifry (1764)
• To roast a Woodcock
       from English Housewifry (1764)
• Toad in the Hole
       from A Plain Cookery Book for the Working Classes (1852)
• Toad-in-the-Hole
       from The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877)
• Tomatoes and Mince
       from The Art of Living in Australia (1893)
• Tomatoes stuffed with Sausage Meat
       from The Skilful Cook (1905)
• Tongue
       from Recipes Tried and True (1894)
• Tongue, to bake
       from The Lady's Own Cookery Book (1844)
• Turkish Stew
       from The Khaki Kook Book (1917)
• Vienna Sausage
       from The International Jewish Cook Book (1919)
• Vol Au Vent
       from A Poetical Cook-Book (1864)
• Vol Au Vent
       from The Century Cook Book (1901)
• Vol-au-Vent (an Entree)
       from The Book of Household Management (1861)
• Walloon Entrée
       from The Belgian Cookbook (1915)
• Widgeon, to dress
       from The Lady's Own Cookery Book (1844)
• Wild Fowl with Bigarade Sauce
       from Dressed Game and Poultry à la Mode (1888)
• Woodcock Toast
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Woodcock en Surprise
       from Dressed Game and Poultry à la Mode (1888)
• Woodcock à la Chasseur
       from Dressed Game and Poultry à la Mode (1888)
• Woodcock à la Lucullus
       from Dressed Game and Poultry à la Mode (1888)
• Woodcock à la Provençale
       from Dressed Game and Poultry à la Mode (1888)
• Woodcock à la Périgueux
       from Dressed Game and Poultry à la Mode (1888)
• Woodcock, Roasted
       from The White House Cookbook (1887)
• Woodcocks
       from A Poetical Cook-Book (1864)
• Woodcocks and Snipes
       from The Skilful Cook (1905)
• Woodcocks and Snipes, to roast
       from The Lady's Own Cookery Book (1844)
• Woodcocks à la Française
       from The Lady's Own Cookery Book (1844)
• Woodcocks, to pot
       from The Lady's Own Cookery Book (1844)
• Yorkshire Christmas Pie
       from The Lady's Own Cookery Book (1844)