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ROLLED RIB ROAST OF BEEF GARNISHED WITH POTATOES ROASTED IN SAME DISH WITH THE BEEF. FANCY SKEWER GARNISHED WITH SLICES OF TURNIP AND CARROT, RUN INTO THE SIDE TO HOLD IT TOGETHER. (SEE PAGE 146.)
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A BONED TENDERLOIN STEAK MADE TO IMITATE A CHATEAUBRIAND GARNISHED WITH WATER-CRESS AND LEMON. (SEE PAGE 157.)
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MARROW-BONES SERVED ON ROUND SLICES OF TOAST. (SEE PAGE 159.)
