Page:Meier - The Art of German Cooking and Baking.djvu/402

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Chapter 3, Nos. 1–42.

VEAL.

	No.	Page.
Breaded Veal Chops	22	55
Breaded" Veal" Cutlets	19	53
Breast of Veal with Beer	12	50
Calf's Brains	15	51
Calf's" Head Ragout	13	50
Calf's" Tongue	14	51
Chopped Veal Cutlets	21	54
Croquettes from Veal Remnants	31	59
Croquettes" of Sweetbreads	30	58
Stuffed Breast of Veal	11	49
Larded and Baked Calf's Liver	36	61
Larded" Braised Calf's Liver	37	61
Leg of Veal	1	45
Liver Dumplings	34	60
Meat Balls from Veal Remnants	32	59
Puff-Paste Patties filled with Sweetbread Ragout	29	58
Roasted Fricandeau of Veal	10	49
Roast Veal Loin with Kidney	9	49
Saddle of Veal	8	48
Shells filled with Veal Roast	5	47
Stewed Veal or Calf's Tongue with Raisins	41	63
Stuffed Veal Crown Roast	42	63
Sweetbreads	27	57
Sweetbreads" in Shells or other Small Molds	28	57
Unbreaded Veal Cutlets (Chops)	18	53
Veal Cutlets as a fine Side-Dish	20	54
Veal" Cutlets" in White Wine	25	56
Veal" Cutlets" or Schnitzel a la Holstein	24	55
Veal Fricassee	16	52
Veal" Gulash	17	52
Veal" Hash from Remnants	33	60
Veal Kidneys	38	62
Veal" Kidneys" with Bread or Rolls	39	62
Veal" or Calf 's Liver with Breakfast Bacon	35	60
Veal or Calf's Tripe	40	62
Veal" Roast Pudding	6	47
Veal" Roast" Ragout—Brown	4	46
Veal" Roast" Salad	7	48
Veal" Roast" with Potatoes	3	46
Veal" Steak from the Leg	26	56
Vienna Veal-Schnitzel (Veal Cutlets)	23	55
Warmed up Veal Roast	2	45

Chapter 4, Nos. 1–32.

MUTTON.

Baked Mutton Kidneys	19	71
Breaded Lamb Roast	28	75
Broiled Breaded Mutton Chops	15	70
Irish Stew. Mutton Cutlets in all kinds of Vegetables and Potatoes	18	71
Lamb Crown Roast	32	76
Lamb" Roast	27	74
Lamb" Stew	30	76
Larded Saddle of Mutton, Mock Venison	7	67
Leg of Mutton, English Style	1	65
Leg" of" Mutton" in Milk	2	65
Leg" of" Mutton" with Red Wine	3	66
Mutton Chops with Potatoes	16	70
Mutton" Cutlets Broiled	14	69
Mutton" Cutlets" or Chops	13	69
Mutton" Kidney Pudding	20	72
Mutton" or Lamb Ragout	29	75
Mutton" Pie	25	73
Mutton" Pie" Prepared Simply	26	74
Mutton" Ragout	21	72
Mutton" Roast Salad	24	73
Mutton" Steak	12	69
Mutton" Stew	6	67
Mutton" Stew with White Cabbage	11	69
Mutton" Tenderloin	9	68
Mutton" with Pickles	23	73
Mutton" with Potatoes	22	72
Plain Ragout of Mutton or Lamb	31	76
Roasted Leg of Mutton with Champignons	4	66
Saddle of Mutton a la English Style	8	68
Stewed Mutton Cutlets	17	70
Stewed" Rack of Mutton	10	68
Stuffed Roasted Leg of Mutton	5	67

Chapter 5, Nos. 1–35.

PORK.

Boiled Ham with Macaroni	13	82
Boiled" Ham" with" Noodles	12	82
Braised Pork Roast	4	79
Breaded Ham	14	82
Leg of Pork	3	79
Cabbage Sausages	30	89
Chopped Pork Cutlets	18	84
Fresh Young Leg of Pork for Roast	2	78
Fried Ham with Eggs	11	81
Fried" Sausage	26	87
Fried" Sausages	28	88
Ham in Burgundy Wine	10	81
Meat Salting and Pickling	34	90
Mock-Rabbit	22	85
Pickled Ham	35	90
Pork Kidneys	20	85
Pork" Ragout or Pork Pepper	21	85
Pork" Ribs and Sauerkraut	24	87
Pork" Stew	6	80
Pork" Roast	1	78
Roasted Pork Outlets	17	84
Roasted" Pork-Fillet	15	83
Sausage	25	87
Sausages	27	88
Salt Pork or Hip-bone for stew	7	80
Smoked Ham Boiled, Breaded with Rye Bread Crumbs	9	80
Smoked Ham for Cooking	8	80
Sour Pork Roast	5	79
Spanferkel or Roast Little Pig	31	89
Spanferkel" a la French Style	33	90
Stewed Pork Cutlets	19	84
Stuffed Hog's Head	23	96
Stuffed" Pork-Fillet called Mock Duck	16	83
Stuffed Spanferkel or Roast Little Pig	32	90
White Cabbage Pie with Pork.	29	88