Recipes > Meat > Beef

Beef

• Beef Sandwiches
• Beef Stew
• Beef a la Mode
• Brains
• Calf's Head
• Corned Beef
• Liver
• Roasts
• Steak

• A Pickle For Tongues or Beef (Newmarket Recipe)
       from The Book of Household Management (1861)
• Aitch Bone, Round, Thick and Thin Flank of Beef
       from The Skilful Cook (1905)
• Another Way to Hash Neats Tongues
       from The Queen-like Closet or Rich Cabinet (1672)
• Another Way to Stew a Round of Beef
       from Directions for Cookery, in its Various Branches (1840)
• Apples and Sausages
       from The Belgian Cookbook (1915)
• Ateletti alla Genovese
       from The Cook's Decameron
• Ateletti alla Sarda
       from The Cook's Decameron
• Austrian Braised Tongue
       from 365 Foreign Dishes (1908)
• Austrian Goulasch
       from 365 Foreign Dishes (1908)
• Baked Beans with Brisket of Beef
       from The International Jewish Cook Book (1919)
• Baked Beef
       from Directions for Cookery, in its Various Branches (1840)
• Baked Beef I (Cold Meat Cookery)
       from The Book of Household Management (1861)
• Baked Beef II (Cold Meat Cookery)
       from The Book of Household Management (1861)
• Baked Beef Pudding
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Baked Beef and Potatoes
       from A Plain Cookery Book for the Working Classes (1852)
• Baked Bullock's Heart
       from A Plain Cookery Book for the Working Classes (1852)
• Baked Heart
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Baked Spareribs and Sauerkraut with Dumplings
       from Pennsylvania Dutch Cooking
• Baked or Stewed Calf's Foot
       from The Book of Household Management (1861)
• Barbecue of Cold Beef
       from Made-Over Dishes
• Batter Pudding with Beef Roast
       from Recipes Tried and True (1894)
• Beef A-La-Daube
       from The Virginia Housewife (1860)
• Beef A-La-Mode
       from The Virginia Housewife (1860)
• Beef Baked With Potatoes
       from A Poetical Cook-Book (1864)
• Beef Balls
       from The Boston Cooking-School Cook Book (1896)
• Beef Bouilli
       from Directions for Cookery, in its Various Branches (1840)
• Beef Cake
       from The Book of Household Management (1861)
• Beef Cakes
       from Directions for Cookery, in its Various Branches (1840)
• Beef Croquettes
       from Mrs. Wilson's Cook Book (1920)
• Beef Croquettes
       from Made-Over Dishes
• Beef Croquettes
       from My Pet Recipes, Tried and True (1900)
• Beef Croquettes No. 1
       from The White House Cookbook (1887)
• Beef Croquettes No. 2
       from The White House Cookbook (1887)
• Beef Curry
       from The Khaki Kook Book (1917)
• Beef Essence
       from Public School Domestic Science (1898)
• Beef Feet
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Beef Fritters
       from Made-Over Dishes
• Beef Fritters (Cold Meat Cookery)
       from The Book of Household Management (1861)
• Beef Hash
       from Woman's Institute Library of Cookery, Volume 3
• Beef Hash No. 1
       from The White House Cookbook (1887)
• Beef Hash No. 2
       from The White House Cookbook (1887)
• Beef Juice
       from Public School Domestic Science (1898)
• Beef Kidneys
       from A Poetical Cook-Book (1864)
• Beef Loaf
       from Recipes Tried and True (1894)
• Beef Loaf
       from Woman's Institute Library of Cookery, Volume 3
• Beef Loaf
       from School and Home Cooking (1920)
• Beef Loaf
       from Foods That Will Win the War and How to Cook Them (1918)
• Beef Loaf
       from The International Jewish Cook Book (1919)
• Beef Loaf
       from The Cookery Blue Book (1891)
• Beef Olives
       from Miss Parloa's New Cook Book
• Beef Olives
       from The Art of Living in Australia (1893)
• Beef Olives
       from My Pet Recipes, Tried and True (1900)
• Beef Olives
       from The Virginia Housewife (1860)
• Beef Olives
       from The Khaki Kook Book (1917)
• Beef Olives
       from The Skilful Cook (1905)
• Beef Olives
       from The Lady's Own Cookery Book (1844)
• Beef Olives I
       from The Book of Household Management (1861)
• Beef Olives II
       from The Book of Household Management (1861)
• Beef Olives another way
       from The Lady's Own Cookery Book (1844)
• Beef Pickle, which may also be used for any kind of Meat, Tongues, or Hams
       from The Book of Household Management (1861)
• Beef Pie
       from Woman's Institute Library of Cookery, Volume 3
• Beef Pie
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Beef Pot Pie
       from Pennsylvania Dutch Cooking
• Beef Ragout
       from A Poetical Cook-Book (1864)
• Beef Ragout (Cold Meat Cookery)
       from The Book of Household Management (1861)
• Beef Rissoles (Cold Meat Cookery)
       from The Book of Household Management (1861)
• Beef Roll
       from The Cookery Blue Book (1891)
• Beef Rolls
       from The Easiest Way in Housekeeping and Cooking (1903)
• Beef Rolls (Cold Meat Cookery)
       from The Book of Household Management (1861)
• Beef Roulette
       from Miss Parloa's New Cook Book
• Beef Sausages
       from The Book of Household Management (1861)
• Beef Scalloped
       from The Skilful Cook (1905)
• Beef Squares
       from The Belgian Cookbook (1915)
• Beef Timbale
       from Made-Over Dishes
• Beef Tongue Boiled
       from The Italian Cook Book (1919)
• Beef Tongue With Olives
       from The Italian Cook Book (1919)
• Beef Trifles
       from The Art of Living in Australia (1893)
• Beef a la Braise
       from A Poetical Cook-Book (1864)
• Beef a la mode
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Beef and Apricots
       from The Belgian Cookbook (1915)
• Beef for scraping
       from The Lady's Own Cookery Book (1844)
• Beef à la Bourguignonne
       from The Belgian Cookbook (1915)
• Beef, to bake
       from The Lady's Own Cookery Book (1844)
• Beef, to dry
       from The Lady's Own Cookery Book (1844)
• Beef, to salt
       from The Lady's Own Cookery Book (1844)
• Beefs Heart Stewed
       from The White House Cookbook (1887)
• Belgian Fried Calf's Feet
       from 365 Foreign Dishes (1908)
• Bird Nests
       from The Khaki Kook Book (1917)
• Bitki (Russian Hamburger Steak)
       from The International Jewish Cook Book (1919)
• Blankenberg Beef
       from The Belgian Cookbook (1915)
• Boeuf Bouilli en Vinaigrette
       from Twenty-four Little French Dinners (1919)
• Boeuf à la Flamande
       from The Belgian Cookbook (1915)
• Boiled Aitch-Bone of Beef
       from The Book of Household Management (1861)
• Boiled Beef
       from A Plain Cookery Book for the Working Classes (1852)
• Boiled Beef Tongue
       from The White House Cookbook (1887)
• Boiled Beef with Horseradish Sauce
       from Practical Suggestions for Mother and Housewife
• Boiled Calf's Feet and Parsley and Butter
       from The Book of Household Management (1861)
• Boiled Dinner
       from Woman's Institute Library of Cookery, Volume 3
• Boiled Dinner
       from The Boston Cooking-School Cook Book (1896)
• Boiled Marrow-Bones
       from The Book of Household Management (1861)
• Boiled Round of Beef
       from The Book of Household Management (1861)
• Boiled Tongue
       from Woman's Institute Library of Cookery, Volume 3
• Boiled Tongue
       from The Boston Cooking-School Cook Book (1896)
• Boiled Tongue
       from The Book of Household Management (1861)
• Boiled Tongue (Sweet and Sour)
       from The International Jewish Cook Book (1919)
• Bologna Sausages
       from Directions for Cookery, in its Various Branches (1840)
• Boulettes
       from 365 Foreign Dishes (1908)
• Brains and Tongue
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Braised Beef
       from Miss Parloa's New Cook Book
• Braised Beef
       from The Boston Cooking-School Cook Book (1896)
• Braised Beef
       from Public School Domestic Science (1898)
• Braised Liver
       from The Boston Cooking-School Cook Book (1896)
• Braised Ox Tails
       from Mrs. Wilson's Cook Book (1920)
• Braised Oxtails
       from The International Jewish Cook Book (1919)
• Braised Oxtails with Baked Dried Peas
       from Mrs. Wilson's Cook Book (1920)
• Braised Tongue
       from Miss Parloa's New Cook Book
• Braised Tongue
       from The Boston Cooking-School Cook Book (1896)
• Braized Beef
       from Woman's Institute Library of Cookery, Volume 3
• Braized Tongue
       from Woman's Institute Library of Cookery, Volume 3
• Breaded Tongue with Tomato Sauce
       from The Boston Cooking-School Cook Book (1896)
• Breakfast Dish of Beef
       from The Art of Living in Australia (1893)
• Breast Flank (Short Ribs) and Yellow Turnips
       from The International Jewish Cook Book (1919)
• Bresleau
       from Made-Over Dishes
• Brisket of Beef (Brustdeckel)
       from The International Jewish Cook Book (1919)
• Brisket of Beef Baked
       from The Virginia Housewife (1860)
• Brisket of Beef With Sauerkraut
       from The International Jewish Cook Book (1919)
• Brisket of Beef, a la Flamande
       from The Book of Household Management (1861)
• Brisket of Beef, stewed German Fashion
       from The Lady's Own Cookery Book (1844)
• Broiled Beef and Mushroom Sauce (Cold Meat Cookery)
       from The Book of Household Management (1861)
• Broiled Beef and Oyster Sauce (Cold Meat Cookery)
       from The Book of Household Management (1861)
• Broiled Beef-Bones
       from The Book of Household Management (1861)
• Broiled Fillets of Beef
       from The Boston Cooking-School Cook Book (1896)
• Broiled Hamburg Steak
       from Mrs. Wilson's Cook Book (1920)
• Broiled Meat Cakes
       from The Boston Cooking-School Cook Book (1896)
• Broiled Ox-Tail (an Entree)
       from The Book of Household Management (1861)
• Brown Mince
       from The Art of Living in Australia (1893)
• Bubble and Squeak
       from A Plain Cookery Book for the Working Classes (1852)
• Bubble-and-Squeak (Cold Meat Cookery)
       from The Book of Household Management (1861)
• Bullock's Heart Stuffed
       from A Plain Cookery Book for the Working Classes (1852)
• Calf's Feet Fricassee
       from The Virginia Housewife (1860)
• Calf's Feet, Prunes and Chestnuts
       from The International Jewish Cook Book (1919)
• Calf's Feet, Scharf
       from The International Jewish Cook Book (1919)
• Calf's Heart
       from The Boston Cooking-School Cook Book (1896)
• Calf's Heart a la Mode
       from Mrs. Wilson's Cook Book (1920)
• Calf's Heart, a Nice Dish
       from The Virginia Housewife (1860)
• Calf's Hearts
       from The International Jewish Cook Book (1919)
• Calf's Liver à la Bourgeoise
       from The Belgian Cookbook (1915)
• Calvesfoot Pie
       from The Queen-like Closet or Rich Cabinet (1672)
• Cannelon
       from Made-Over Dishes
• Cannelon of Beef
       from Miss Parloa's New Cook Book
• Cannelon of Beef
       from The Boston Cooking-School Cook Book (1896)
• Cannelon of Beef, No. 2
       from Miss Parloa's New Cook Book
• Carbonade of Flanders
       from The Belgian Cookbook (1915)
• Caretaker's Beef
       from The Belgian Cookbook (1915)
• Carnatzlich (Roumanian)
       from The International Jewish Cook Book (1919)
• Carrots With Brisket of Beef
       from The International Jewish Cook Book (1919)
• Cecils with Tomato Sauce
       from The Boston Cooking-School Cook Book (1896)
• Char-chiz
       from The Khaki Kook Book (1917)
• Chili Con Carne
       from Mrs. Wilson's Cook Book (1920)
• Chili of Beef
       from Mrs. Wilson's Cook Book (1920)
• Chopped Beef
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Cold Beef Olives
       from The Skilful Cook (1905)
• Cold Beef, to dress
       from The Lady's Own Cookery Book (1844)
• Cold Beef, to pot
       from The Lady's Own Cookery Book (1844)
• Cold Boiled Beef, to dress
       from The Lady's Own Cookery Book (1844)
• Collared Beef
       from The Book of Household Management (1861)
• Collops of Cold Beef
       from The Lady's Own Cookery Book (1844)
• Collops, to mince
       from The Lady's Own Cookery Book (1844)
• Corn Meal Scrapple
       from Everyday Foods in War Time (1918)
• Cornish Pasties
       from The Skilful Cook (1905)
• Cottage Pie
       from Woman's Institute Library of Cookery, Volume 3
• Cottage Pie
       from The Boston Cooking-School Cook Book (1896)
• Cottage Pie
       from School and Home Cooking (1920)
• Creamed Beef in Popover Cases
       from Mrs. Wilson's Cook Book (1920)
• Creamed Cabbage and Dried Beef
       from Pennsylvania Dutch Cooking
• Creole Beef
       from Mrs. Wilson's Cook Book (1920)
• Cured Beef
       from Recipes Tried and True (1894)
• Curried Beef (Cold Meat Cookery)
       from The Book of Household Management (1861)
• Cutlets of Tenderloin with Chestnut Purée
       from The Boston Cooking-School Cook Book (1896)
• Daube
       from The Suffrage Cook Book (1915)
• Directions for Curing Beef
       from The Virginia Housewife (1860)
• Dried Beef
       from The White House Cookbook (1887)
• Dried Beef
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Dried Beef with Cream
       from The Boston Cooking-School Cook Book (1896)
• Dried Beef with Cream
       from The White House Cookbook (1887)
• Dried or Smoked Beef
       from Directions for Cookery, in its Various Branches (1840)
• Dutch Cabbage Rolls
       from Pennsylvania Dutch Cooking
• Dutch Meat Loaf
       from Pennsylvania Dutch Cooking
• Dutch Meat Rolls (Boova Shenkel)
       from Pennsylvania Dutch Cooking
• Dutch Way to Salt Beef
       from The Book of Household Management (1861)
• Egyptian Meat Balls
       from 365 Foreign Dishes (1908)
• Escaloped Tongue
       from Miss Parloa's New Cook Book
• Excellent Method of Dressing Beef
       from The Virginia Housewife (1860)
• Filetto di Bue con Pistacchi (Fillets of Beef with Pistacchios)
       from The Cook's Decameron
• Filled Tongue
       from The International Jewish Cook Book (1919)
• Fillet of Beef
       from Mrs. Wilson's Cook Book (1920)
• Fillet of Beef a la Riga
       from Mrs. Wilson's Cook Book (1920)
• Fillet of Beef in Jelly
       from Miss Parloa's New Cook Book
• Fillet of Beef à l'Allemand
       from Miss Parloa's New Cook Book
• Fillet of Beef à la Brabanconne
       from The Belgian Cookbook (1915)
• Fillet of Beef à la Hollandaise
       from Miss Parloa's New Cook Book
• Fillet of Beef, Larded
       from Miss Parloa's New Cook Book
• Fillets of Beef à la Béarnaise
       from The Skilful Cook (1905)
• Fillets of Beef, Mushroom Sauce
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Fillets of Tongue
       from Miss Parloa's New Cook Book
• Flemish Carbonade
       from The Belgian Cookbook (1915)
• Flemish Carbonades
       from The Belgian Cookbook (1915)
• Fricandeau of Beef
       from The Book of Household Management (1861)
• Fricando of Beef
       from The Virginia Housewife (1860)
• Fricasseed Calf's Feet
       from The Book of Household Management (1861)
• Fried Kidneys
       from The Skilful Cook (1905)
• Fried Ox-Feet, or Cow-Heel
       from The Book of Household Management (1861)
• Fried Salt Beef (Cold Meat Cookery)
       from The Book of Household Management (1861)
• Frittura of Liver and Brains
       from The Cook's Decameron
• Frizzled Beef
       from Woman's Institute Library of Cookery, Volume 3
• Frizzled Beef
       from The Easiest Way in Housekeeping and Cooking (1903)
• Frizzled Beef
       from The White House Cookbook (1887)
• Frizzled Dried Beef
       from A Little Cook Book for a Little Girl (1905)
• Gobbits
       from Made-Over Dishes
• Goulash
       from Mrs. Wilson's Cook Book (1920)
• Hamburg Cutlets
       from The Khaki Kook Book (1917)
• Hamburg Steak, Sauce Piquante
       from Breakfast Dainties (1885)
• Hamburg Steaks
       from The Boston Cooking-School Cook Book (1896)
• Hamburg Steaks
       from Made-Over Dishes
• Hamburger Dinner
       from Pennsylvania Dutch Cooking
• Hamburger Steak
       from Woman's Institute Library of Cookery, Volume 3
• Hamburger Steak
       from The White House Cookbook (1887)
• Hamburger Steak
       from The International Jewish Cook Book (1919)
• Haricot Beans and Beef
       from The International Jewish Cook Book (1919)
• Haricot of Ox Tails
       from Miss Parloa's New Cook Book
• Hash
       from Public School Domestic Science (1898)
• Hashed Beef
       from Directions for Cookery, in its Various Branches (1840)
• Hashed Beef
       from The Virginia Housewife (1860)
• Hashed Beef I (Cold Meat Cookery)
       from The Book of Household Management (1861)
• Hashed Beef II (Cold Meat Cookery)
       from The Book of Household Management (1861)
• Hashed Beef and Tomato Sauce
       from The Art of Living in Australia (1893)
• Hashed Beef on Toast
       from The White House Cookbook (1887)
• Hashed Calf's Lung and Heart
       from The International Jewish Cook Book (1919)
• Headless Sparrows
       from The Belgian Cookbook (1915)
• Hodge-Podge
       from The Book of Household Management (1861)
• How to Collar a Piece of Beef to eat Cold
       from English Housewifry (1764)
• How to fry Calf's Feet in Butter
       from English Housewifry (1764)
• How to pot Beef
       from English Housewifry (1764)
• How to salt Tongues
       from English Housewifry (1764)
• Hungarian Goulash
       from Mrs. Wilson's Cook Book (1920)
• Hungarian Goulash
       from Practical Suggestions for Mother and Housewife
• Hungarian Goulash
       from The International Jewish Cook Book (1919)
• Hungarian Goulash
       from The Suffrage Cook Book (1915)
• Hunter's Beef
       from The Book of Household Management (1861)
• India Beef Curry
       from 365 Foreign Dishes (1908)
• Involtini of Beef "Alla Siciliana"
       from Simple Italian Cookery
• Irish Beef Rolls
       from 365 Foreign Dishes (1908)
• Italian Beef
       from The Lady's Own Cookery Book (1844)
• Italian Tongue
       from 365 Foreign Dishes (1908)
• Jellied Tongue
       from My Pet Recipes, Tried and True (1900)
• Jewish Stewed Brisket
       from 365 Foreign Dishes (1908)
• Jewish Stewed Tongue
       from 365 Foreign Dishes (1908)
• Kabobs
       from The Art of Living in Australia (1893)
• Kibbee
       from Made-Over Dishes
• Kidney Pie
       from Mrs. Wilson's Cook Book (1920)
• Kidney Pudding
       from A Plain Cookery Book for the Working Classes (1852)
• Kidneys Toasted
       from The Skilful Cook (1905)
• Kidneys à la Tartare
       from The Skilful Cook (1905)
• Kischkes
       from The International Jewish Cook Book (1919)
• Kischkes, Russian Style
       from The International Jewish Cook Book (1919)
• Kottbullar
       from The Art of Living in Australia (1893)
• Larded Fillet of Beef
       from The Boston Cooking-School Cook Book (1896)
• Leg of Mutton or Beef, to hash
       from The Lady's Own Cookery Book (1844)
• Lingua alla Visconti (Tongue)
       from The Cook's Decameron
• Lingua di Manzo al Citriuoli (Tongue with Cucumber)
       from The Cook's Decameron
• Lingue di Vitello all'Italiana (Calves' Tongues)
       from The Cook's Decameron
• Macaronied Beef
       from Miss Parloa's New Cook Book
• Manzo Marinato Arrosto (Marinated Beef)
       from The Cook's Decameron
• Manzo alla Certosina (Fillet of Beef)
       from The Cook's Decameron
• Manzo con sugo di Barbabietole (Fillet of Beef)
       from The Cook's Decameron
• Manzo in Insalata (Marinated Beef)
       from The Cook's Decameron
• Marrow With Mushrooms
       from Vaughan's Vegetable Cook Book (1919)
• Marrow-bone Toast
       from Breakfast Dainties (1885)
• Marrowbones
       from The International Jewish Cook Book (1919)
• Meat Balls
       from My Pet Recipes, Tried and True (1900)
• Meat Filling for Noodles
       from Pennsylvania Dutch Cooking
• Meat Patties
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Meat Pie
       from The International Jewish Cook Book (1919)
• Meat and Split Pea Curry
       from The Khaki Kook Book (1917)
• Mexican Beef
       from Woman's Institute Library of Cookery, Volume 3
• Minced Beef (Cold Meat Cookery)
       from The Book of Household Management (1861)
• Minced Beef on Toast
       from Made-Over Dishes
• Minced Pie of Beef
       from American Cookery (1796)
• Miniature Round of Beef
       from The Book of Household Management (1861)
• Miroton of Beef
       from The Book of Household Management (1861)
• Mock Duck
       from Practical Suggestions for Mother and Housewife
• Mock Duck
       from The International Jewish Cook Book (1919)
• Mock Hare
       from The Skilful Cook (1905)
• Neck of Beef, Polish Style
       from Mrs. Wilson's Cook Book (1920)
• New England Boiled Dinner
       from Things Mother Used to Make (1914)
• New Method of Curing Beef
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Nice Little Dish of Beef
       from The Virginia Housewife (1860)
• Nut Meat Roll
       from Ice Creams, Water Ices, Frozen Puddings
• Ox Tails à la Tartare
       from Miss Parloa's New Cook Book
• Ox Tongue
       from The Belgian Cookbook (1915)
• Ox Tongue
       from The Skilful Cook (1905)
• Ox Tongue with Spinach and White Sauce
       from The Belgian Cookbook (1915)
• Ox-Tongue à la Bourgeoise
       from The Belgian Cookbook (1915)
• Ox-cheek, to stew another way
       from The Lady's Own Cookery Book (1844)
• Ox-tail ragout
       from The Lady's Own Cookery Book (1844)
• Ox-tail ragout, another
       from The Lady's Own Cookery Book (1844)
• Panada of Beef
       from Made-Over Dishes
• Pennsylvania Dutch Beef with Onions
       from Pennsylvania Dutch Cooking
• Pickle for Two Rounds of Beef
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Pickled Beef Tongue
       from The International Jewish Cook Book (1919)
• Pickled Meat, Home-Made Corned Beef
       from The International Jewish Cook Book (1919)
• Pickled Tongue
       from Woman's Institute Library of Cookery, Volume 3
• Podovies
       from The Skilful Cook (1905)
• Polenta Pie
       from The Italian Cook Book (1919)
• Polish Corn Dish
       from Mrs. Wilson's Cook Book (1920)
• Polish Stewed Calves' Feet
       from 365 Foreign Dishes (1908)
• Polish Stewed Tongue
       from 365 Foreign Dishes (1908)
• Polpettone "Alla Napolitana"
       from Simple Italian Cookery
• Pottage of Beef Pallats
       from The Compleat Cook (1658)
• Potted Beef
       from Things Mother Used to Make (1914)
• Potted Beef
       from Miss Parloa's New Cook Book
• Potted Beef
       from The White House Cookbook (1887)
• Potted Beef
       from Directions for Cookery, in its Various Branches (1840)
• Potted Beef I
       from The Book of Household Management (1861)
• Potted Beef II (Cold Meat Cookery)
       from The Book of Household Management (1861)
• Pressed Beef
       from The Art of Living in Australia (1893)
• Pressed Beef
       from The White House Cookbook (1887)
• Ragout
       from Made-Over Dishes
• Raw Meat Sandwiches
       from Public School Domestic Science (1898)
• Rechauffee of Beef
       from Made-Over Dishes
• Rib of Beef Bones
       from The Book of Household Management (1861)
• Ribs and Sirloin of Beef
       from The Lady's Own Cookery Book (1844)
• Ribs of Beef
       from The Skilful Cook (1905)
• Rice Croquettes with Cream Beef
       from Mrs. Wilson's Cook Book (1920)
• Rice, Tomatoes, Green Pepper and Beef
       from Foods That Will Win the War and How to Cook Them (1918)
• Rissolettes de Boeuf
       from Twenty-four Little French Dinners (1919)
• Roast Bullock's Heart
       from The Skilful Cook (1905)
• Roast Spare Ribs
       from Public School Domestic Science (1898)
• Roasted Beef Heart
       from The White House Cookbook (1887)
• Rolled Beef, to Eat Like Hare
       from The Book of Household Management (1861)
• Roman Ragout
       from The Art of Living in Australia (1893)
• Roulades of Beef
       from The Art of Living in Australia (1893)
• Russian Beef Roll
       from 365 Foreign Dishes (1908)
• Russian Goulash
       from The International Jewish Cook Book (1919)
• Russian Stuffed Tongue
       from 365 Foreign Dishes (1908)
• Salt Beef
       from A Poetical Cook-Book (1864)
• Sauerbraten
       from The International Jewish Cook Book (1919)
• Sauerbraten
       from Pennsylvania Dutch Cooking
• Sausage Dumplings
       from A Plain Cookery Book for the Working Classes (1852)
• Sausage Rolls
       from A Plain Cookery Book for the Working Classes (1852)
• Sauteed Kidney
       from Breakfast Dainties (1885)
• Sautéd Mignon Fillets of Beef with Sauce Figaro
       from The Boston Cooking-School Cook Book (1896)
• Sautéd Mignon Fillets of Beef with Sauce Trianon
       from The Boston Cooking-School Cook Book (1896)
• Scalopini di Riso (Beef with Risotto)
       from The Cook's Decameron
• Scotch Collops
       from The Art of Living in Australia (1893)
• Scotch Roll
       from Miss Parloa's New Cook Book
• Scraped Beef
       from The New Dr. Price Cookbook (1921)
• Scrapple
       from Pennsylvania Dutch Cooking
• Short Rib of Beef, Spanish
       from The International Jewish Cook Book (1919)
• Smoked Beef
       from The International Jewish Cook Book (1919)
• Smoked Brisket of Beef and Eggs
       from The International Jewish Cook Book (1919)
• Smoked Tongue
       from The International Jewish Cook Book (1919)
• Smothered Tongue
       from The International Jewish Cook Book (1919)
• Sour Beef
       from Practical Suggestions for Mother and Housewife
• Spanish Casserole
       from Foods That Will Win the War and How to Cook Them (1918)
• Spanish Receipt for Cooking Tongue
       from The Cookery Blue Book (1891)
• Spanish Tongue
       from 365 Foreign Dishes (1908)
• Spiced Beef
       from My Pet Recipes, Tried and True (1900)
• Spiced Beef
       from My Pet Recipes, Tried and True (1900)
• Spiced Beef
       from The Khaki Kook Book (1917)
• Spiced Beef (Excellent)
       from The White House Cookbook (1887)
• Spiced Beef (to Serve Cold)
       from The Book of Household Management (1861)
• Spiced Beef Relish
       from The White House Cookbook (1887)
• Spiced Beef Tongue
       from The White House Cookbook (1887)
• Spiced Beef in the Irish Style
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Spiced Meat
       from Recipes Tried and True (1894)
• Spitine
       from The Suffrage Cook Book (1915)
• Steak and Kidney Pie
       from The Art of Living in Australia (1893)
• Steak and Kidney Pudding
       from The Art of Living in Australia (1893)
• Stewed Beef
       from The Belgian Cookbook (1915)
• Stewed Beef Kidney
       from The White House Cookbook (1887)
• Stewed Beef Tongue
       from The Italian Cook Book (1919)
• Stewed Brisket of Beef
       from The White House Cookbook (1887)
• Stewed Brisket of Beef
       from The Book of Household Management (1861)
• Stewed Brisket of Beef
       from The Skilful Cook (1905)
• Stewed Cutlets
       from The Italian Cook Book (1919)
• Stewed Kidneys
       from The Skilful Cook (1905)
• Stewed Kidneys and Potatoes
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Stewed Ox Kidney
       from A Plain Cookery Book for the Working Classes (1852)
• Stewed Ox Tails
       from Miss Parloa's New Cook Book
• Stewed Ox-Cheek
       from The Book of Household Management (1861)
• Stewed Ox-Tails
       from The Book of Household Management (1861)
• Stewed Ox-cheek
       from The Skilful Cook (1905)
• Stewed Rump of Beef
       from The Book of Household Management (1861)
• Stewed Shin of Beef
       from The Book of Household Management (1861)
• Strudel Aus Kalbslunge
       from The International Jewish Cook Book (1919)
• Stufato alla Florentina (Stewed Beef)
       from The Cook's Decameron
• Stufato alla Milanese (Stewed Beef)
       from The Cook's Decameron
• Stuffed Beef Cutlet
       from The Italian Cook Book (1919)
• Stuffed Heart
       from Woman's Institute Library of Cookery, Volume 3
• Stuffed Heart
       from Practical Suggestions for Mother and Housewife
• Tamale Pie
       from Everyday Foods in War Time (1918)
• Tenderloin With Spices
       from The Italian Cook Book (1919)
• Tenderloin of Beef
       from The White House Cookbook (1887)
• To Bake Beef's Heart
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• To Bake a Bullocks Cheek to Eat Cold, as Venison
       from The Queen-like Closet or Rich Cabinet (1672)
• To Bake a Bulloks Cheek to be Eaten Hot
       from The Queen-like Closet or Rich Cabinet (1672)
• To Boil Beef Tongue, Corned Beef, etc.
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• To Boil a Rump of Beef
       from The Queen-like Closet or Rich Cabinet (1672)
• To Boil a Salted or Pickled Tongue
       from Directions for Cookery, in its Various Branches (1840)
• To Boil a Smoked Tongue
       from Directions for Cookery, in its Various Branches (1840)
• To Clarify Beef Drippings
       from The White House Cookbook (1887)
• To Collar a Flank of Beef
       from The White House Cookbook (1887)
• To Collar a Flank of Beef
       from The Virginia Housewife (1860)
• To Cure Beef
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• To Cure Tongues I
       from The Book of Household Management (1861)
• To Cure Tongues II
       from The Book of Household Management (1861)
• To Cure a Dozen Tongues
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• To Dress Beef Kidney
       from Directions for Cookery, in its Various Branches (1840)
• To Dress Beef Kidney I
       from The Book of Household Management (1861)
• To Dress Beef Kidney II
       from The Book of Household Management (1861)
• To Dress Beef Kidney III
       from The Book of Household Management (1861)
• To Dress Beef Palates (an Entree)
       from The Book of Household Management (1861)
• To Dress Calves Feet
       from The Queen-like Closet or Rich Cabinet (1672)
• To Dress a Bullock's Heart
       from The Book of Household Management (1861)
• To Dry Beef for Summer Use
       from The Virginia Housewife (1860)
• To Fry Beef with Kidney
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• To Fry Calf's Feet
       from Directions for Cookery, in its Various Branches (1840)
• To Fry Calf's Feet
       from The Virginia Housewife (1860)
• To Hash Calves Tongues
       from The Queen-like Closet or Rich Cabinet (1672)
• To Hash Neats Tongues
       from The Queen-like Closet or Rich Cabinet (1672)
• To Keep Boiled Powdered Beef Long After It Is Boiled
       from The Queen-like Closet or Rich Cabinet (1672)
• To Make Collar'd Beef
       from The Queen-like Closet or Rich Cabinet (1672)
• To Make Hunters' Beef
       from The Virginia Housewife (1860)
• To Make a Good Pie of Beef
       from The Queen-like Closet or Rich Cabinet (1672)
• To Make a Neats-tongue Pie
       from The Queen-like Closet or Rich Cabinet (1672)
• To Pickle Beef or Tongues
       from Directions for Cookery, in its Various Branches (1840)
• To Pickle Part of a Round of Beef for Hanging
       from The Book of Household Management (1861)
• To Pickle Tongues for Boiling
       from A Poetical Cook-Book (1864)
• To Pickle and Dress a Tongue to Eat Cold
       from The Book of Household Management (1861)
• To Prepare Hung Beef
       from The Book of Household Management (1861)
• To Ragoo a Rump of Beef
       from English Housewifry (1764)
• To Roast a Beef's Heart
       from Directions for Cookery, in its Various Branches (1840)
• To Rost a Neats Tongue
       from The Queen-like Closet or Rich Cabinet (1672)
• To Salt Beef
       from The Book of Household Management (1861)
• To Stew Beef
       from Directions for Cookery, in its Various Branches (1840)
• To Stew Dried Beef
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• To Stew a Beef's Heart
       from Directions for Cookery, in its Various Branches (1840)
• To Stew a Fresh Tongue
       from My Pet Recipes, Tried and True (1900)
• To Stew a Round of Beef
       from Directions for Cookery, in its Various Branches (1840)
• To Stew a Rump of Beef
       from The Virginia Housewife (1860)
• To boyle a rump of Beefe after the French fashion
       from The Compleat Cook (1658)
• To dress Ox Lips
       from English Housewifry (1764)
• To dry Neats Tongues
       from The Compleat Cook (1658)
• To fricassy Calf's Feet white
       from English Housewifry (1764)
• To fricate Beefe Pallats
       from The Compleat Cook (1658)
• To fricate Calves Chaldrons
       from The Compleat Cook (1658)
• To fry Calf's Feet in Eggs
       from English Housewifry (1764)
• To make Beef-Rolls
       from English Housewifry (1764)
• To make Dutch-Beef
       from English Housewifry (1764)
• To make Hotch-Potch
       from English Housewifry (1764)
• To make Minc'd Collops
       from English Housewifry (1764)
• To make Olives of Beef
       from English Housewifry (1764)
• To make a Calves Chaldron Pye
       from The Compleat Cook (1658)
• To make a Coller of Beef
       from The Compleat Cook (1658)
• To make a Neat's Tongue Pie
       from English Housewifry (1764)
• To make a Pudding of a Calves Chaldron
       from The Compleat Cook (1658)
• To make beef like red Deer to be eaten cold
       from The Compleat Cook (1658)
• To pot Tongues
       from English Housewifry (1764)
• To roast Tongues
       from English Housewifry (1764)
• To roast a Beast Kidney
       from English Housewifry (1764)
• To stew Pallets
       from English Housewifry (1764)
• To stew a Brisket of Beef
       from English Housewifry (1764)
• To stew a Rump of Beef
       from English Housewifry (1764)
• Toad in the Hole
       from Miss Parloa's New Cook Book
• Toad-in-the-Hole
       from The Skilful Cook (1905)
• Tongue Pie
       from American Cookery (1796)
• Tongue Toast
       from Breakfast Dainties (1885)
• Tongue and Udder, to roast
       from The Lady's Own Cookery Book (1844)
• Tongue in Aspic
       from The Boston Cooking-School Cook Book (1896)
• Tongue in Jelly
       from Miss Parloa's New Cook Book
• Tongue, to boil
       from The Lady's Own Cookery Book (1844)
• Tongue, to pot
       from The Lady's Own Cookery Book (1844)
• Tongue, to smoke
       from The Lady's Own Cookery Book (1844)
• Turkish Dish
       from The Compleat Cook (1658)
• Veal or Beef Birds
       from Practical Suggestions for Mother and Housewife
• Vegetable Pie
       from The Lady's Own Cookery Book (1844)
• Zampetti (Calves' Feet)
       from The Cook's Decameron
• À la Mode Beef
       from Twenty-Five Cent Dinners for Families of Six (1879)