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Classic CookBook Recipes: A 1796 Cookbook: American Cookery by Amelia Simmons

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American Cookery

 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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