American Cookery 1796: Meats

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Foodreference.com Recipe Section - Classic CookBook Recipes: A 1796 Cookbook: American Cookery by Amelia Simmons

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American Cookery
(1796) MEATS

Alamode Beef
General Rules for Boiling
Roast Lamb
Roast Mutton
Roast Veal
Soup of Lamb’s Head and Pluck
Soup, Made of a Beef’s Hock
To Alamode a Round of Beef
To Alamode a Round
To Boil Ham
To Broil a Beef Stake
To Broil Chickens
To Dress a Beef Stake
To Dress a Calve’s head
To Dress a Turtle
To Roast Beef
To Smother a Fowl in Oysters
Stuff Leg of Pork, Bake or Roast
To Stuff a Leg of Veal
To Stuff a Pig, to Roast or Bake
To Stuff a Turkey
To Stuff and Roast a Goslin
To Stuff & Roast a Turkey or Fowl
To Stuff and Roast 4 Chickens
Veal Soup
Veal Stake

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Inglenook Cookbook (1906)
American Cookery (1796)


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